Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Tsugaru Kappo Mirai
(津軽割烹未来)- Nearest station：
- Categories：
-
- Budget：
-
- Fixed holidays：
- Sunday
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Restaurant information
Details
| Restaurant name |
Tsugaru Kappo Mirai
|
|---|---|
| Categories | Japanese Cuisine、Regional Cuisine |
| Phone number (for reservation and inquiry) |
017-775-2005 |
| Reservation Availability |
Reservations available |
| Address |
青森県青森市安方2-3-16 |
| Transportation |
Approximately 8 minutes walk from JR Aomori Station 607 meters from Aomori. |
| Opening hours |
|
| Budget |
￥10,000～￥14,999 ￥6,000～￥7,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、VISA、Master、Diners） |
Seats/facilities
| Number of seats |
18 Seats （ Counter 8, table 4, tatami room 6-10） |
|---|---|
| Private dining rooms |
OK For 4 people、For 6 people、For 8 people *10 people are also possible |
| Private use |
OK |
| Non-smoking/smoking |
Smoking establishment Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
| Parking lot |
OK |
| Space/facilities |
Stylish space,Comfortable space,Counter,Tatami seats |
Menu
| Drink |
Japanese sake (Nihonshu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
Business |Alone |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Remarks |
*Please note that taking photos inside the restaurant is generally prohibited when there are other customers. *For lunch meals, you can also choose to have the evening course. |
As a culinary amateur, I kept asking simple questions. The chef explained things carefully as the food progressed. The gourmet-like customers also joined in my questions. At first, it seemed like the atmosphere was overwhelming, but the fine sake transformed it into a sociable atmosphere. After the other customers had left, we had many stories to share. Learning about the chef's roots and way of thinking, the theme of the dish became clear (or so I thought). It was a time to savor with my tongue and mind while listening to the history of the ingredients and the ingenuity used in their production. Western and Chinese cuisine is about addition. Japanese-style meal Western Cuisine is about subtraction and then multiplication, where the broth and flavor extracted from the ingredients are cooked. I wonder if that's what he was trying to say. We got too excited and didn't make it to the soba noodles and dessert. That's another memory. It was a very meaningful time, learning not only about the ingenuity and efforts of the chef of a famous restaurant, but also about his vision, management issues, and the history of Japanese food culture. ◆Soup dish: Pork soup with Tsugaru pork (salted pork) and red kidney carrots ◆Appetizer: Hassun (Clockwise from top right): Tsugaru Strait water octopus, wild bluefin tuna from Kodomari, dressed in vinegared miso, Tsugaru Strait wild striped sea bream, Tsugaru Strait conch ◆Appetizer: Sashimi (Sashimi) ※From left: Atka mackerel, Mazoi bluefin tuna ◆Palate cleanser: Japanese round beef ◆Grilled dish: Salt-grilled and Goshogawara komatsuna ◆Grilled dish: Tsugaru Strait bamboograss (hobo), alive and killed ◆Main dish: Tsugaru Strait spear squid and spinach from the Tsugaru Plain ◆Assorted dish: Tsugaru Plain bok choy, wood ear mushrooms and dried scallops from Mutsu Bay ◆Main dish ②: Tsugaru Peninsula duck meat and shiitake mushrooms from Aomori City