Nenohi Location and Menu in Aichi, Japan
Hours of Operation
Monday - Sunday & Holiday Lunch: 11:00 - 15:00(L.O.14:30) Monday - Saturday Dinner: 17:00 - 23:00(L.O.22:00) Sunday & Holiday Dinner: 17:00 - 23:00(L.O.22:00)
Restaurant Menu
| Miso oden | White radish, 'chikuwa' fish cake and 'konjak' kelp jelly boiled in thin soy soup and served with miso paste | |
| Furofuki Daikon | ||
| Minced sea bream and rice | A dish of rice cooked together with sea bream, also available served with sliced sea bream. | |
| Miso oden | White radish, 'chikuwa' fish cake and 'konjak' kelp jelly boiled in thin soy soup and served with miso paste | |
| Other simmered dishes | ||
| Furofuki Daikon | ||
| Fried tofu | A tofu used in stewed dishes, made from thick blocks of tofu that are lightly fried. | |
| Tofu dengaku | Grilled tofu with a miso based sauce. | |
| Assorted seasonal vegetables | Platter of various kinds of vegetables that are currently in season. | |
| Pickled wasabi | Finely chopped wasabi roots and stems which are pickled in salt and combined with seasonings such as sake lees. | |
| Other stir-fried / grilled food | ||
| Pate | ||
| Stewed red snapper | Red snapper cooked in soy sauce and mirin etc. | |
| Lightly-dried squid | A dish made by searing squid which has been drained of some of its' water content, over an open flame. | |
| Other stir-fried / grilled food | ||
| Grilled dish | ||
| Simmered beef tendon | A dish of beef tendon stewed in soy sauce and miso. | |
| Other simmered dishes | ||
| Satsuma-age | One of many fish paste products, where minced fish is fried in oil to form fish cakes. | |
| Rolled pork belly | Pork ribs wrapped in vegetables such as leeks, and roasted. | |
| Salad | ||
| Salad | ||
| Soy pulp | A dish using filtered soy pulp (leftover after making soy milk), cooked generally using a sweet stew of 'dashi' stock and seasonings. | |
| Appetizer | ||
| Potato salad | ||
| Assorted pickles | Platter of various kinds of pickles. | |
| Pickles | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). | |
| Tempura | Seafood, vegetables or other ingredients coated in a soft wheat flour batter and deep-fried. | |
| Assorted sashimi | Platter of several kinds of seafood sashimi. | |
| Sashimi | ||
| Sashimi | ||
| Sashimi | ||
| Other sashimi / fresh fish dishes | ||
| Clams steamed with sake | A dish of clams flavored with condiments and steamed with sake. | |
| Other fried foods | ||
| Charcoal grill | Dishes of meat, seafood, and vegetables grilled with charcoal. | |
| Kabutoni (simmered fish head) | A dish of stewed fish head typically made with the head of sea bream. | |
| Lightly-dried seafood | Seafood which has been hung up with the purpose of draining some of its' water content. | |
| Thick Japanese omelet | A dish of beaten egg mixed with 'dashi' stock and grilled while wrapping thickly. | |
| Yosedofu (fresh tofu) | A tofu made by adding bitterns to soymilk and allowing to set. | |
| Grilled meatball | Ground meat or seafood mixed with potato starch and bread crumbs, threaded onto skewers and then grilled. | |
| Chicken wing tips | A dish of grilled chicken wings. | |
| Negima (green onion peices and chicken) | A dish of bite-sized pieces of grilled chicken and green onion on a skewer. | |
| Fried Chicken Tatsuta | A dish where chicken is seaoned and breaded, then fried in oil. | |
| Other stir-fried / grilled food | ||
| Steamed pork, pork shabu-shabu | A dish made by steaming or quickly boiling pork in boiling water. | |
| Other stir-fried / grilled food | ||
| Assorted fried cutlet skewers | Platter of various ingredients skewered, breaded and deep fried. | |
| Simmered pork belly | A dish of pork ribs (boned rib) stewed with potherbs. | |
| Nikujaga(simmered meat and potatoes) | A dish of fried meat and potatoes simmered in a sweet soy sauce stock. | |
| Other stir-fried / grilled food | ||
| Meat croquette | A dish of potatoes and ground meat mixed, breaded, and fried in oil. | |
| Minced sea bream and rice | A dish of rice cooked together with sea bream, also available served with sliced sea bream. | |
| 7,000 JPY Course (10 Items) | 7,000 Yen | |
| 5,500 JPY Course (10 Items) | 5,500 Yen | Adults |
| 3,620 JPY Course (8 Items) | 3,620 Yen | |
| 2,460 JPY Course (8 Items) | 2,460 Yen | |
| 1,300 JPY Course (8 Items) | 1,300 Yen | |
| 1,500 JPY Course (7 Items) | 1,500 Yen | |
| 1,500 JPY Course (9 Items) | 1,500 Yen | |
| 1,200 JPY Course (4 Items) | 1,200 Yen | |
| Tai Ochazuke (Boiled rice with tea and sea bream) | A Japanese dish prepared by pouring hot broth or tea over rice, topped with slices of raw sea bream and spices | |
| Flat noodles | Dough made with flour, water and salt etc. Rolled flat, widely cut and boiled. | |
| Grilled rice ball | An onigiri (hand-pressed rice ball) spread with seasonings, such as soy sauce or miso, and cooked on a grill. | |
| Rice | ||
| Red miso soup | A miso soup made from soy bean miso. | |
| Ice cream | ||
| Ice cream | ||
| Ice cream | ||
| Panna cotta | ||
| Coffee, Tea | ||
| KINMONNENOHI GENSYU | ||
| KINMONNENOHI | ||
| YAMADANISHIKI | ||
| HANAHUUGETSU | ||
| NENOHI | ||
| MORITA GENSYU | ||
| NENOHIMATSU | ||
| KIOKEJIKOMI | ||
| NENOHIMATSU | ||
| MUROKA | ||
| JYUNMAINOSAKE | ||
| JYUNMAIKIKIZAKESET | ||
| Asahi Kohaku no Toki | ||
| Asahi Dry Zero | ||
| UMESYU | ||
| SAKE BLUES | ||
| SAKE HASSAKUSODA | ||
| ROKKA MUGIJYOUTYYU | ||
| Apple Juice | ||
| Tomato Juice | ||
| HASSAKU juice | ||
| MOROMISU | ||
| Oolong Tea |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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