創作酒庵 彩蔵 池袋

Freshness is the key to horse sashimi! We purchase horse meat directly from Kumamoto and Nagano, the home of horse meat.Please enjoy the finest ingredients while they are still fresh.Horse sashimi is our restaurant's specialty, and is a very popular dish among our repeat customers, as it is a perfect accompaniment to alcohol at any time, whether as a finishing touch or as an appetizer.

Founded in 1981.It is characterized by its richness and deep sweetness.Due to the careful manufacturing method that spares no effort, the production volume is small, but it is a masterpiece that has received high praise for its quality.A sweet soy sauce unique to Kyushu, perfect for horse sashimi.At Saizo, we use it not only for horse sashimi but also for many other dishes.

Enjoy the deliciousness of lean meat delivered directly from the source.

The ideal pig was created through many years of research into pig breeding, health management, and feed.The feed is 100% plant-based, and the water is mineral activated water.The pigs from Kuroki Honten, a shochu brewery in Miyazaki Prefecture, are raised on feed made from shochu waste liquid and have a flavor that is comparable to black pigs, making them Saizo's most recommended brand of pork.

Compared to other chickens, this chicken is leaner and firmer, has a firmer, more chewy texture, and has a richer, richer, nostalgic, nostalgic flavor.We believe that "delicious chickens = healthy chickens," and in Kumamoto's blessed natural environment, we raise a more relaxed number of chickens compared to regular young chickens (45 chickens per tsubo) with delicious water and special feed containing carefully selected herbs. Feather breeding) They are raised freely in low stress breeding.◎Breeding period: 65 to 75 days

Rare chicken neck meat grilled over charcoal.Refreshing with grated daikon radish and ponzu sauce!

Saizo's standard is ``Nihachi Soba,'' which is 80% buckwheat flour and 20% tsunagi.The average amount of machine-made soba currently available is 50% buckwheat flour and 50% filler.The more flour you use, the longer it will take to boil, and the flavor, texture, and ingredients will be lost.Boiling time for handmade soba is about 40 seconds to 1 minute.We deliver the aroma, ingredients, and texture of soba to our customers.

80% of the buckwheat flour distributed in Japan is produced overseas.Only 20% of the products are domestically produced, making it extremely difficult to secure and expensive.At Saizo, we use 100% domestically produced products.We order buckwheat flour from regions that are considered to be the most delicious at that time of year.Please feel free to ask our staff about the production area for that day.

Saizo's soup is made by adding the secret hongaeshi to the soup stock made from two types of bonito flakes, honkarebushi and kamebushi.It is characterized by an Edo-style dry taste.

The Dengaku miso, which uses buckwheat soup as a secret ingredient, is delicious.

You can enjoy the texture of fried buckwheat rice.The flavor of the soba miso matches well with the soup.

This combination is delicious.Add as much cheese as you like.

Mix the fried soba noodles well before serving.

Please enjoy the different textures of the batter and the soft texture of the squid.

Boldly pounded plum cucumber.It has a nice crunch.

Grated yam baked until chewy.