Hello!
I am in charge of PR for Izakaya specializing in sea bream [zonbun].
The days are getting shorter and shorter, and we can feel the depths of autumn rapidly approaching.
As the weather gradually gets colder and colder, the steam from the dining table feels like the best feast of all.
We would like to introduce our specialty, "simmered sea bream in its original form.
The "sweet and spicy + rich flavor" makes it a perfect accompaniment to sake.
_/_// Top-quality sea bream stewed in its finest form_/_/
～The highest quality sea bream that is purchased every morning from the Toyosu market.
A whole fresh sea bream is luxuriously simmered.
The fat of the sea bream goes well with the sweet and spicy sauce, and the simmered fish is a perfect match with sake!
Our specialty, top-quality sea bream stewed in its original form: 1,480 yen (excluding tax)
We are offering this dish at a price only possible at a restaurant specializing in sea bream, so please take this opportunity to taste it for yourself!
The best sea bream delicacy.
We also offer some gems that are hard to find anywhere else.
The "Top Quality Red Snapper Delicacy" (730 yen (excluding tax)) is a dish that sake drinkers will not be able to resist, consisting of a slice of red snapper mixed with the best of sake steal, "sea bream sake steal.
Please take your time to enjoy it with a cup of your favorite drink.
We also offer a variety of rice dishes to finish off the meal, such as "kinmedai ochazuke (red snapper in tea-ceremony sauce) 1,380 yen (excluding tax)" and "kinmedai oshizushi (pressed sushi with red snapper) 1,480 yen (excluding tax)", so please stop by for a drink with your friends and colleagues.
Izakaya [Zonbun], where you can enjoy top-quality sea bream in a variety of dishes such as shabu-shabu and sashimi, is a 1-minute walk from Shinjuku Sanchome Station.
We offer not only fresh fish, but also banquet courses that lavishly use seasonal ingredients, so please come to Zombun for your year-end party in Shinjuku.
We look forward to welcoming you all.
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