Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
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- Budget：
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- Fixed holidays：
- Sunday
The second hotpot of the season was shabu shabu.
Speaking of Yakko's winter menu, there are hotpot dishes for one person, but on this day, the seaweed shabu shabu is back for the first time in a year. When the crunchy stems of wakame are shabu shabu in yakko soup and shabu-shabu, they become soft and chewy, creating a texture that is beyond description. Of course, we finished off with rice porridge. It's been a long time since I enjoyed a fantastic menu. Thank you for the meal.
The first hot pot of the season is Oyster and pork kimchi hot pot.
One person was cooking a pot filled with large Oyster and pork on the mini stove on the counter. This is the first (and possibly last) hot pot menu of the season. Today's sake is Kariho's unprocessed sake (open mouth). I took a picture of the master tilting the 1sho bottle, feeling like Noriaki Kano, saying, ``I like it, I like it, it's beautiful.'' We had a great time at Yakko tonight.
It's almost spring! Grilled bamboo shoots have started.
Would you like to be a little more pretentious? So, I got the grilled bamboo shoots, which was just starting on Yakko's menu. The fragrant and slightly sweet bamboo shoots go well with sake. The sake is freshly squeezed unprocessed sake from Hakkaisan. This day I was open-mouthed. I also received a dashimaki egg, and was able to look ahead to the delicious spring season. P.S. I stopped by Yakko today, but it was fully booked and I couldn't get in. About two years ago, regular customers, including myself, were no longer allowed in during normal business hours.
魚メインの店なのに豚串に魅せられました
いや〜豚串最高でした。特に串揚げ。これはクセになります（もうなってる？）。
毎日、大分の市場から空輸されるアジやサバなどの魚がメインのお店ですが、この日の私のメインは豚串。
そう、私は、ネギとソースがたっぷりかかったこの店の串揚げが大好きなのです。前日とある常連さんのFacebook で串揚げが始まった情報をゲット → 翌日会社帰りにこの店へ直行、と相成りました。
マスター曰く、串揚げは今月一杯の提供だとか。でもきっと、いつものパターンで、なんだかんだと来月も提供されている思います。
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千葉県初上陸の星泉 原酒なのでピリッとします
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鰹のたたきを塩とワサビで
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ジャパンの店長作のカレーにやっこのマスターがアレンジしたもの、めちゃ美味！
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肉厚のタコブツ、歯ごたえが最高です
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締めのかき揚げ丼、かき揚げは具沢山
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かき揚げ丼のツメが美味しい、穴子の頭を煮て作っています
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生ダコの唐揚げ、これは絶品
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ニラ玉豆腐の柳川風、ニラのエキスでスタミナバッチリ
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釜玉うどん、タレが美味い
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釜玉うどん、うどんの麺も美味しい
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初カツオのたたき
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カンパチの刺身
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ピーマンの焼きびたし、夏の名物
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揚げなす、こちらも夏の名物
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シマアジとイシカゲ貝の刺身、イシカゲ貝美味しいです
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イシカゲ貝は赤貝とミル貝のミックス？、柔らかくて甘いです
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秋味の季節になりました
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秋刀魚に塩焼き、冷凍物だけど脂が乗ってます
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イワシの刺身、脂乗り乗りです、骨せんべいも付いてます
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旬の北寄貝、絶品です
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北寄貝の酢味噌和え
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北寄貝の酢味噌和え その2
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鳥のハツとレバーの煮凝り、絶品のお通し
Restaurant information
Details
| Restaurant name |
Nidaime Yakko（Nidaime Yakko）
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|---|---|
| Categories | Izakaya (Tavern)、Seafood、Japanese Cuisine |
| Phone number (for reservation and inquiry) |
050-5594-3951 |
| Reservation Availability |
Reservations available
4月1日より受動喫煙禁止法の改定により、未成年者の入店は不可になります。 |
| Address |
千葉県船橋市本町2-8-2 |
| Transportation |
10 minutes walk from the south exit of Funabashi Station on the JR Sobu Line 6 minutes walk from the west exit of Keisei Funabashi Station on the Keisei Line 448 meters from Keisei Funabashi. |
| Opening hours |
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| Budget |
￥4,000～￥4,999 |
| Budget（Aggregate of reviews） |
￥5,000～￥5,999
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| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Accepted QR code payment Accepted |
| Table money/charge |
お通し代270円 |
Seats/facilities
| Number of seats |
27 Seats （ 12 counter seats, 2 tables for 4 people, 7 tatami seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
Smoking establishment From April 1st, due to revisions to the Passive Smoking Act, minors will not be allowed to enter the store. 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 |
not allowed |
| Space/facilities |
Counter,Tatami seats,Horigotatsu seats |
Menu
| Set menu |
All you can drink |
|---|---|
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Cocktails,Particular about Japanese sake (Nihonshu) |
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Service |
BYOB |
| The opening day |
2000.4.1 |
| Phone Number |
047-431-6008 |
なんと言っても、今シーズンの最重要トピックスは、やっこ特製クリームチーズのクラッカーの復活です。おかげで、ワインやら、ウィスキーなど、日本酒以外のお酒が進みます。ウイスキーは、海外で受賞を重ねている松井酒造が提供する「酔神」が入荷。松井酒造にしてはまろやかな味わいです。
やっこと言えばお刺身ですが、ヒラマサ、初がつお、ヒラメを頂きました。酢味噌系では、ホタルイカ、ウドとワケギ、そして鉄板メニューの出汁巻きたまご、キムチ入り味噌煮込みうどんなども頂きました。
‘24年夏のシーズンも楽しみです。