EDGE Co., Ltd.
Last special event! Limited to December 5 at Tartar NUMA in Shibuya [Tonkatsu Narizo] Chef Seizo Mitani’s white coat Yonezawa pork loin cutlet, Genki pork fillet cutlet An event will be held where you can enjoy two brands of pork tonkatsu.
Announcement of Shibuya Tartar NUMA special event
“Tartar NUMA” operated by Edge Co., Ltd. (Headquarters: Ebisu, Shibuya-ku, Tokyo; President: Kensuke Takada) will hold a one-night event dinner on Monday, December 5, 2022. I will.
[Tonkatsu Narizo] Chef Mitani’s special event will be held! ! At dinner time on Monday, December 5, 2022, we will invite Chef Seizo Mitani of [Tonkatsu Nariko] to prepare the last limited dinner of the year. Chef Mitani will enter the kitchen of Tartar NUMA and cook Yonezawa pork loin. It will be a special event, so please take this opportunity to enjoy branded pork loin cutlet and branded pork fillet cutlet dressed in [Koyukigoromo] fried by Chef Mitani of Tonkatsu Seizo.
As a limited quantity menu, we have prepared large-grain fried oysters of Senpoushi from Hokkaido. The oysters of Senpoushi, nurtured in the rich sea of the kelp forest, are characterized by their plump flesh and flavor, full of the aroma and umami of the sea.
* Since it is a complete reservation system, please make a reservation in advance from the link below.
■ Date and time
December 5, 2022 (Monday) 17:00 to 22:00 (last order 21:00)
Address: Horaiya 3rd Building 2F, 30-1 Udagawa-cho, Shibuya-ku, Tokyo ■ About reservations
By appointment only
■ Reservation method
We accept reservations from this site
Table check → https://tinyurl.com/2o5yspsv
Tabelog → https://tabelog.com/tokyo/A1303/A130301/13268704/
■ Menu contents
Yonezawa pork loin cutlet (150g) + fried shrimp set 2,900 yen (tax included) [Limited quantity] Yonezawa pork loin cutlet (150g) + large fried oyster set 3,000 yen (tax included)
Yonezawa pork loin cutlet (150g) + Genki pork fillet cutlet set 3,300 yen (tax included)
Yonezawa Pork Loin Cutlet (150g) + Genki Pork Fillet Cutlet + Fried Shrimp Set 3,900 yen (tax included)
[Limited Quantity] Yonezawa Pork Loin Cutlet (150g) + Genki Pork Fillet Cutlet + Large Fried Oyster Set 4,000 yen (tax included) Additional options
Salmon roe topping 400 yen (tax included)
*Only a limited menu will be available on December 5th.
*Seats are available for 1 hour.
※It will be a complete reservation system. Please make a reservation in advance. *Large oyster fries are limited in quantity.
Powdered snow robe is a cooking method that is completely different from normal deep-fried food. We named the white, crispy texture of this powdered snow robe “Kosetsukoromo”.
When baking bread, you can bake the surface to a brown color, or you can bake it well but not color it. This latter toast has a crunchy texture, but the inside is juicy and chewy. “Koyukigoromo” fries have a crunchy texture just like this toast, and are covered in a batter that melts in your mouth.
In the next bite, you can enjoy the ingredients inside. The batter disappears when you take a bite, and you can enjoy the crispy texture of “Konayukikoromo” that melts like you stepped on fresh snow. By the way, when you fry food brown at high temperatures, the oil tends to oxidize, making it easy to sag. is.
Tonkatsu Narizo The famous Tonkatsu Narizo in Minami Asagaya was so popular that when it was in Takadanobaba, people would line up from the day before. It is the only store in Tokyo that has more than 4 points in reviews on Tabelog. Owner-chef Mr. Mitani’s frying method, known as “white pork cutlet”, attracts many customers with a completely new “burning” cooking method that is different from the concept of normal fried food.
“Tonkatsu Narizo” OMAKASE reservation site → https://omakase.in/ja/r/qw473765 [Image 4
Tartar NUMA A counter restaurant with a new sensation that you can enjoy with white powdery snow and a light, melt-in-your-mouth batter, fried “Golden Snowflake” and plenty of tartar sauce.
Narizo, a famous restaurant in Minami Asagaya, is ranked No. 1 in Tokyo by word-of-mouth ranking of tonkatsu on Tabelog.
The shop owner, Mr. Seizo Mitani, created the batter with a completely new texture that is slowly baked at a low temperature.
A fly dressed in “Kosetsugi”. “Tartare NUMA” is a freshly fried fries covered in powdered snow, one by one.
A counter restaurant where you can enjoy plenty of tartar sauce [Image 6
■ Store name: Tarutaru NUMA Shibuya
■ Official Instagram: https://www.instagram.com/tarutarunumashibuya/ ■ Official website: https://tarutaru-numa.com/
■ Tabelog: https://tabelog.com/tokyo/A1303/A130301/13268704/ ■ Location: Horaiya 3rd Building 2F, 30-1 Udagawacho, Shibuya-ku, Tokyo ■ Phone number: 03-6455-0295
■Business hours: 11:00-15:00 (14:30 L.O) 17:00-22:00 (20:30 L.O) ■ Regular holiday: Monday
■ Estimated customer unit price: Lunch: 1,800 yen Dinner: 2,800 yen -Company Profile-
At Edge Co., Ltd., our mission is to provide our customers with a GOOD EXPERIENCE through our products and services.
■ Company name: Edge Co., Ltd. (Edge)
■ Location: Ebisu Twin Nihei Building 501, 1-16-7 Ebisu Minami, Shibuya-ku, Tokyo
■ Phone number: 03-6412-7964
■ Representative: Kensuke Takada, President and CEO
■ Business description: restaurant planning, restaurant management and restaurant management contract, restaurant management guidance Number of stores: 6 stores (5 other stores; Fish Bank TOKYO, Bar&Lounge Majestic,
Tokyo Whiskey Library, Cheese tavern CASCINA, Bar RIPE)
■ Established: November 2001
■ URL: http://www.ed-ge.co.jp/company/
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