{"id":7227,"date":"2026-02-06T11:00:54","date_gmt":"2026-02-06T03:00:54","guid":{"rendered":"https:\/\/joyjapan.tokyo\/?p=7227"},"modified":"2026-02-04T15:47:55","modified_gmt":"2026-02-04T07:47:55","slug":"eohg7qp5","status":"publish","type":"post","link":"https:\/\/joyjapan.tokyo\/tl\/uncategorized\/eohg7qp5\/","title":{"rendered":"[Kobe Sake \u00d7 Hachinohe Seafood] Isang sopistikadong pagdiriwang para sa Araw ng mga Puso, isang araw lamang! 'Daikoku Masamune' \u00d7 Hachinohe Master Chef: Tila ng Pagpares ng Pagkain-dagat | 14 Pebrero \u2013 Eksklusibong gourmet na salu-salo na may 26 na upuan lamang"},"content":{"rendered":"

Kobe Sake \u00d7 Pagkaing-dagat mula sa Hachinohe, Aomori<\/strong>Narito na ang Araw ng mga Puso para sa mga matatanda! Kilala sa pagpares ng pagkain at alak,Daikoku Masamune (Daikoku Masamune \/ Inihanda ng: Yasufuku Yotsujiro Shoten (Yasufuku Yotsujiro Shoten Co., Ltd.))<\/strong>, nagtutulungan nang magkahawak-kamay sa mga nakakakilala sa mga lokal na isdaSi Tsunehiro Horie, isang chef mula sa Hachinohe (Uramachi Shihan \/ Pangalawang Tagapangulo ng Komite ng Ehekutibo para sa Pagpapahusay ng Halaga ng Pangingisda ng Hachinohe)<\/strong>, saSabado, 14 Pebrero 2026<\/strong>Sa isang restawran sa Minato Ward ng Kobesinkro (Synchro)<\/strong>Pagdaraos ng isang araw na kaganapanMenu ng Pagpares ng Pagkaing-dagat at Sake<\/strong>Sa pagkakataong ito, angKinakailangan magpareserba; 26 lamang na puwesto ang magagamit bawat sesyon.<\/strong>Tampok ang maingat na piniling pagkaing-dagat tulad ng puting isda at bluefin tuna, na sinamahan ng premium na sake at mga limitadong edisyong Japanese spirits, na nangangako ng isang natatangi at nakalubog na karanasan na magaganap lamang sa isang gabi.<\/p>\n\n

Mga Tampok na Pangyayari<\/h2>\n

Isang limitadong edisyong pag-upgrade, magagamit lamang sa loob ng isang araw.<\/h3>\n

Nang unang ginanap ito noong 2025, nagdulot ito ng sensasyon sa Hachinohe, na may mahigit 400 katao ang sumali sa listahan ng naghihintay. Bilang tugon sa mga panawagan na 'magpakilala ng sistema ng pag-book sa susunod', gaganapin ang kaganapan ngayong taon saKobe\u30fbsincro<\/strong>\u4ee5Sa pamamagitan lamang ng appointment.<\/strong>Isang pagbabalik sa mga pangunahing bagay, kung saan ang bilang ng mga lugar ay lubos na binawasan; 26 na bisita lamang ang maaaring makaranas nito sa bawat pagkakataon.<\/p>\n

Direkta mula sa Hachinohe \u00d7 Gawang-kamay ng mga Artisano<\/h3>\n

Ni isang lokal na chef mula sa HachinoheYoshihiro Horie<\/strong>Dito, maingat naming pinipili ang sariwang isda para sa aming mga putahe. Plano namingBuw\u00e1 ng dami ng bream<\/strong>\u3001Bluefin na tuna<\/strong>tulad ng mga sangkap na lokal na pinagkunan, pati na rinTinik sa dagat \u00d7 Abalon<\/strong>Muling inisip bilang isang rustikong putahe ng sopasPistang Strawberry (Ichigo-ni)<\/strong>' at iba pang mga putahe.\u203bAng menu ay maaaring magbago depende sa panahon at sa huli ng araw.<\/span><\/p>\n

Pagkain-dagat at Sake \u00d7 Isang Maramihang-Antas na Pagpares ng Limitadong Edisyon ng Sake<\/h3>\n

Mula kay TanwuxiangDaikoku Masamune<\/strong>serye na mahusay sa pagpapalabas ng umami na lasa ng lutuing Hapones; at nagpaplano na palawakin ang tatakKasane<\/strong>Magagamit sa limitadong damiDalandan at tsaa, mga nakapaglalagas na inumin at alak<\/strong>Bilang isang espesyal na sorpresa upang simulan ang gabi. Sa panahon ng kaganapan, ibabahagi ng brewery ang mga pananaw sa proseso ng paggawa ng serbesa at mga konsepto sa pagpares ng pagkain, na magbibigay-daan sa mga bisita na lubos na pahalagahan ang pagkakasundo ng inumin at pagkain\u2014mula sa amoy at temperatura hanggang sa huling lasa.<\/p>\n

Pagpares ng alak (halimbawa)<\/h2>\n

Mga posibleng putahe sa dagat<\/h3>\n

\u30fbBuw\u00e1 ng dami ng bream<\/strong>Maselan na mainit na pampagana at mga sopas
\n\u30fbBluefin na tuna<\/strong>Ang proseso ng pagtanda at teknik sa pagluluto
\n\u30fbMga lokal na lasa ng Hachinohe:Sardilyas-dagat at Abalon na 'Strawberry Stew'<\/strong><\/p>\n

Sake at alak na Hapones<\/h3>\n

\u30fbSake na ihahakip sa pagkain sa tabing-dagat:Daikoku Masamune (Daikoku Masamune)<\/strong>
\n\u30fbMakabagong lutuing Hapones:Kasane<\/strong> at iba pang serye
\n\u30fbLimitadong edisyon:Dalayap at tsaa; bula at alak<\/strong>(Nakaiskedyul na gumawa ng maikling paglabas)<\/p>\n

Mga pagpipilian na walang alkohol<\/h2>\n

Mga alkohol-free na kapares para sa lutuing Hapones<\/h3>\n

Maaaring pumili ng pagawaan ng sake ang mga bisitang hindi umiinom ng alak.Yamada Nishiki<\/strong>Binuo ang mga inuming tsaa na walang alkohol.Genmaicha 88 (Hachij\u016bhachi)<\/strong>Kapag inihain bilang pang-akompanya, pinapayagan kang masiyahan sa parehong mga patong ng aroma at init.<\/p>\n

Impormasyon tungkol sa kaganapan<\/h2>\n

Pangalan<\/h3>\n

Sake mula sa Kobe \u00d7 Isda mula sa Hachinohe \u2013 'Daikoku Masamune' at isda ay perpektong pagtatambal! Bahagi 2<\/strong><\/p>\n

Petsa at Sesyon<\/h3>\n

Sabado, 14 Pebrero 2026
\n11:30\u201314:00 \/ 18:00\u201320:30
\n\u203bBawat episodeLimitado sa 26 na puwesto<\/strong>, sa pamamagitan lamang ng appointment.<\/span><\/p>\n

Lokasyon<\/h3>\n

sinkro (Synchro)<\/strong>
\n(Stage Felissimo, Ikalawang Palapag, 7-1 Shinko-cho, Chuo-ku, Kobe, Lalawigan ng Hyogo)
\nGoogle Maps:https:\/\/maps.app.goo.gl\/zHaYcc23SLTeBX8t8<\/a><\/p>\n

Halaga (kasama ang buwis)<\/h3>\n

Pagpares ng Sake:Dalawampung libong yen<\/strong>\/ Mga hindi alkoholikong pagpares:\u00a518,000<\/strong>
\nPagpapares ng Sake:\u00a525,500<\/strong>\/ Mga hindi alkoholikong pagpares:\u00a523,500<\/strong><\/p>\n

Paano mag-book<\/h3>\n

Limitado saBumili ng tiket online<\/strong>\u6216Pangunahing tindahan<\/strong>Bumili ng mga tiket:
\nDirektang pinapatakbo ng gawaan ng alakYoshijir\u014d, ang ika-labing-isang henerasyon<\/strong>\u300d
\nOpisyal na online na tindahan:https:\/\/11th.matashiro.jp\/<\/a>
\nPangunahing tindahan: 1-5-23 Mikagezuka-cho, Higashinada-ku, Kobe, Hyogo<\/p>\n

Inorganisa ng \/ Sa pakikipagtulungan ng<\/h3>\n

Inorganisa ng:<\/strong>Yasufuku Yatsushiro Shoten (Yasufuku Yatsushiro Shoten Co., Ltd.)
\nSa pakikipagtulungan sa:<\/strong>Prepektura ng Aomori, Komite ng Ehekutibo para sa Pagpapahusay ng Halaga ng Pangingisda ng Hachinohe, Felissimo Sangay ng Aomori<\/p>\n

Isang mabilis na tip para sa mga biyahero<\/h2>\n

Mga Pag-book at Itineraryo<\/h3>\n

Napaka-limitado ng mga upuan, kaya inirerekomenda naming magpareserba kayo ng tiket sa lalong madaling panahon kapag napili na ninyo ang oras ng tanghalian o hapunan.
\nAng katapusan ng linggo ng Araw ng mga Puso ay isang tanyag na panahon para bumisita sa Kobe; maaari mong isaalang-alang na isama sa iyong itinerary ang Kobe Port, ang distrito ng Kitano Ijinkan, at ang distrito ng pagawaan ng sake ng Nada.
\nMangyaring uminom nang katamtaman at gamitin nang mabuti ang pampublikong transportasyon tulad ng subway at mga bus.<\/p>\n

Buod<\/h2>\n

Gugulin ang isang gabi sa pagtamasa ng mga halimuyak ng Dagat ng Hapon at ng sake ng Tanaka.<\/h3>\n

Ang mga patong ng puting isda, bluefin tuna, sea urchin, at abalone ay pinagyayaman ng mabangong nota ng Daikoku Masamune at ng limitadong edisyong sake. Ang eksklusibong isang araw na pagpares na ito ay nagpapabago sa banayad na mga detalye ng pagkaing-dagat at sake tungo sa pinaka-romantikong pagdiriwang ng Araw ng mga Puso sa Kobe para sa mga matatanda.<\/p>","protected":false},"excerpt":{"rendered":"

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