Timeline
よっちAt Shinbashi Symmes
Delicious!
I drank it last time, but they said it was still good, so I drank it again!
Tofu with baby sardines and garlic oil よっちAt Shinbashi Symmes
Akita Komachi 20 degrees, room temperature, a little stimulating
Good to warm up hot よっちAt Shinbashi Symmes
Slightly acidic
Shime saba seared mackerel
grilled beef tongue よっちAt Shinbashi Symmes
Hiyoroshi, Hachitan-Nishiki 17%, slightly sweet and sour よっちAt Shinbashi Symmes
Suwa Miyamanishiki 15%, slightly acidic, but short-lived and nomiyasui よっちAt Shinbashi Symmes
14°, olive yeast, soft, slightly sweet よっちAt Shinbashi Symmes
14%, slightly acidic, short aftertaste よっちAt Shinbashi Symmes
Delicious and flavorful! よっちAt Shinbashi Symmes
Olive Yeast, Acidity
Fried suriko よっちAt Shinbashi Symmes
Reisen
Yamada Nishiki Light in firmness, soft and delicious
appetizers よっちAt Shinbashi Symmes
Omachi 15%, slightly acidic, short-lasting よっちAt Shinbashi Symmes
Hinohikari 50, mellow flavor, 14%, slightly stimulating よっちAt Shinbashi Symmes
Kugui is a Japanese Kanji character for "Kubu", but it means "swan" in Japanese.
A bird that heralds spring
hiten.typeB 14%, unusual sourness よっちAt Shinbashi Symmes
Delicious and tasty! よっちAt Shinbashi Symmes
Dry, 15 degrees, nostalgic taste, short aftertaste
Fried shiitake mushroom stuffed with shrimp よっちAt Shinbashi Symmes
Delicious and tasty, fried food fits well.
Appetizers
Shirasu Tofu with Garlic Oil よっちAt Shinbashi Symmes
15 degrees, slightly less stimulating よっちAt Shinbashi Symmes
Gentle
Ankimo with Narazuke よっちAt Shinbashi Symmes
A little sourness and mascarpone go well together. よっちAt Shinbashi Symmes
Kame-no-o Sweet
Appetizer RecommendedContentsSectionView.title