{"id":7466,"date":"2024-04-26T17:00:00","date_gmt":"2024-04-26T08:00:00","guid":{"rendered":"https:\/\/rakuzo.dkdining.com\/kyoto\/?post_type=blog&p=7466"},"modified":"2024-05-15T04:18:10","modified_gmt":"2024-05-14T19:18:10","slug":"%e3%80%90%e6%9b%b8%e3%81%8d%e8%be%bc%e3%81%bf%e5%8e%b3%e7%a6%81%e3%80%91%e3%80%90%e3%83%86%e3%83%b3%e3%83%97%e3%83%ac322%e5%ad%97%e3%80%91%e8%a4%87%e8%a3%bd%e7%94%a8%e3%83%86%e3%83%b3%e3%83%97-186-56","status":"publish","type":"blog","link":"https:\/\/rakuzo.dkdining.com\/kyoto\/en\/blog\/7466\/","title":{"rendered":"Delicious juicy fat! Seafood seared to perfection is highly recommended!"},"content":{"rendered":"

Hello, I am the PR manager for the Kyoto Ekimae branch of Rakuzo Utage, a private room restaurant.<\/p>\n

Do you like seared seafood? Seafood lovers appreciate the delicious fat of juicy seafood, which is different from fresh sashimi. This time, we would like to introduce some of our staff's favorite seared seafood. Please enjoy it with sake.<\/p>\n

 <\/p>\n

Balance of plump meat and juicy fat<\/strong><\/span><\/h3>\n

\"\"<\/p>\n

Dried hokke is a good balance of plump flesh and juicy fat. Drying hokke overnight removes the moisture and concentrates the flavor, making it a perfect snack! For those who don't like to bone fish and don't often eat seared fish, \"hokke dried overnight\" is easy to eat because the meat is easily detached from the fish. The moderate saltiness will keep your sake and beer flowing.<\/p>\n

It is not only hokke that you can enjoy the fatty taste of, but also \"dried maiwashi (Japanese pilchard) from Choshi, Chiba Prefecture. Maiwashi from Choshi has been a specialty since the Edo period. It is no exaggeration to say that the fact that it has remained popular for so long is proof of its deliciousness. The fatty maiwashi is a delicacy that deserves to be called exquisite.<\/p>\n

 <\/p>\n

There is a reason for the plumpness!<\/strong><\/span><\/h3>\n

\"\"<\/p>\n

Some people may have the image that seared seafood is hard and difficult to eat. At our restaurant, our highly skilled chefs are in charge of seared seafood, so the surface is crispy and fragrant while the meat is plump, thanks to the perfect amount of heat, distance from the fire, and timing of searing. Once you try it, you will be able to appreciate the high level of skill involved. Please take this opportunity to order.<\/p>\n

 <\/p>\n

Rakuzo Utage is a Japanese dining restaurant that offers private rooms of various sizes, and is lavishly stocked with seafood from the mountains and the sea.<\/p>\n

Our restaurant offers a wide range of private rooms for small drinking parties, business entertainment, dinners, medium-sized banquets, and groups.<\/p>\n

We will color your banquet with dishes that are widely popular among men and women of all ages.
\nWe also offer a wide variety of banquet courses with all-you-can-drink deals.<\/p>\n

We look forward to serving you all.<\/p>\n

Please call us or check our website to confirm our business days before visiting us.<\/p>\n

Phone:050-7301-6089<\/a>
\nOnline reservations are available atthis way (direction close to the speaker or towards the speaker)<\/a><\/p>\n

This is the PR manager for the Kyoto Ekimae branch of Rakuzo Utage, an all-private room restaurant.<\/p>\n

*Some copyright-free images may be used in the article.
\n*The contents, course structure, amounts, etc. listed may differ from actual conditions. Please confirm details at the time of reservation.<\/p>","protected":false},"featured_media":7467,"template":"","class_list":["post-7466","blog","type-blog","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n\u30b8\u30e5\u30fc\u30b7\u30fc\u306a\u8102\u304c\u304a\u3044\u3057\u3044\uff01\u6d77\u9bae\u306e\u7099\u308a\u304c\u304a\u3059\u3059\u3081\u3067\u3059 | \u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u3046\u305f\u3052 \u4eac\u90fd\u99c5\u524d\u5e97 - \u3010\u516c\u5f0f\u3011\u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u3046\u305f\u3052 \u4eac\u90fd\u99c5\u524d\u5e97<\/title>\n<meta name=\"description\" content=\"\u697d\u8535\u3046\u305f\u3052\u4eac\u90fd\u99c5\u524d \u5c45\u9152\u5c4b | \u697d\u8535\u3046\u305f\u3052\u4eac\u90fd\u99c5\u524d\u306f\u5168\u5e2d\u500b\u5ba4\u306e\u548c\u98df\u30c0\u30a4\u30cb\u30f3\u30b0\u3067\u3059 \u500b\u5ba4\u306f\u5927\u5c0f\u3055\u307e\u3056\u307e\u3054\u7528\u610f\u3057\u5c11\u4eba\u6570\u306e\u98f2\u307f\u4f1a\u3084 \u63a5\u5f85\u30fb\u4f1a\u98df\u3001\u4e2d\u898f\u6a21\u306e\u5bb4\u4f1a\u3084\u5927\u4eba\u6570\u306e\u56e3\u4f53\u3067\u306e\u3054\u5229\u7528\u307e\u3067 \u3044\u308d\u3044\u308d\u306a\u30b7\u30c1\u30e5\u30a8\u30fc\u30b7\u30e7\u30f3\u3067\u3054\u5229\u7528\u9802\u3051\u307e\u3059\u8001\u82e5\u7537\u5973\u306e\u9694\u305f\u308a\u306a\u304f\u3054\u597d\u8a55\u3044\u305f\u3060\u3044\u3066\u3044\u308b\u6599\u7406\u3067\u304a\u5ba2\u69d8\u306e\u3054\u5bb4\u4f1a\u3092\u5f69\u3089\u305b\u3066\u3044\u305f\u3060\u304d\u307e\u3059\u3002\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rakuzo.dkdining.com\/kyoto\/en\/blog\/7466\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u30b8\u30e5\u30fc\u30b7\u30fc\u306a\u8102\u304c\u304a\u3044\u3057\u3044\uff01\u6d77\u9bae\u306e\u7099\u308a\u304c\u304a\u3059\u3059\u3081\u3067\u3059 | \u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u3046\u305f\u3052 \u4eac\u90fd\u99c5\u524d\u5e97 - 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