Addicted to Eating Japanese (by Roger Ortuño Flamerich)
Tavern located in the city center, a 2 'Cabildo Square, next to the parish of Santo Domingo. The place dates back to the sixteenth century, it belonged to the Convent of the Dominican Order. You can still continue to appreciate the rest of it, like the cover of stone found at the bottom of the room and that was the entrance to the convent. Today belongs to the Heirs winery prestijiosa Argueso signature.You can taste their best manzanilla branch. The "E" and Chip, in addition to its flagship San Leon and San Leon Reserva de Familia and young white Vina del Carmen. We also have traditional tapas Sanlucar, imnovadoras tapas and specialty of the house. "Bluefin Tuna Almadraba" we get merge with Spanish cuisine with Japanese.Our customers rate us as "an alternative to more of the same" or "A different place" and press "A tuna island dedicated to land shrimp" (ABC). With a year of life, our business is located and among the top 12 references of our province to taste Almadraba Bluefin Tuna.Our motto is "Tradition and imnovacion".
Durante la cata, aprenderás las particularidades del junmai daiginjo, una tipología de sake que se caracteriza por sus aromas florales y afrutados. Descubrirá cómo el pulido del grano de arroz, la selección de levaduras y la fermentación en baja temperatura son clave para preservar los aromas característicos y obtener el sabor sutil y equilibrado del sake.
Durante la cata, aprenderás las particularidades del junmai daiginjo, una tipología de sake que se caracteriza por sus aromas florales y afrutados. Descubrirá cómo el pulido del grano de arroz, la selección de levaduras y la fermentación en baja temperatura son clave para preservar los aromas característicos y obtener el sabor sutil y equilibrado del sake.
Durante la cata, aprenderás las particularidades del junmai daiginjo, una tipología de sake que se caracteriza por sus aromas florales y afrutados. Descubrirá cómo el pulido del grano de arroz, la selección de levaduras y la fermentación en baja temperatura son clave para preservar los aromas característicos y obtener el sabor sutil y equilibrado del sake.
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Open in August
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Sake
Sushi
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Casual
