Nenohi Location and Menu in Aichi, Japan
Hours of Operation
Monday - Sunday & Holiday 11:30 - 14:30(L.O.14:00) Monday - Saturday 17:30 - 22:30(L.O.22:00) Sunday & Holiday Dinner: 17:00 - 22:00(L.O.21:00)
Restaurant Menu
| 7,000 JPY Course (10 Items) | 7,000 Yen | Adults |
| 5,500 JPY Course (10 Items) | 5,500 Yen | Adults |
| 3,620 JPY Course (8 Items) | 3,620 Yen | Adults |
| 2,460 JPY Course (8 Items) | 2,460 Yen | Adults |
| 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. | |
| 1,300 JPY Course (8 Items) | 1,300 Yen | Adults |
| 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. | |
| 1,500 JPY Course (7 Items) | 1,500 Yen | Adults |
| Ice cream | ||
| 1,500 JPY Course (9 Items) | 1,500 Yen | Adults |
| Ice cream | ||
| Ice cream | ||
| Panna cotta | ||
| Coffee, Tea | ||
| Assorted oden | Platter of various kinds of oden, each cooked in a soy-flavored oden broth. | |
| Other simmered dishes | ||
| Furofuki Daikon | A dish prepared by boiling thick pieces of peeled radish in kelp broth until tender. Served with miso (fermented soybean paste) sauce | |
| Fried tofu with soup | A dish where 'dashi' stock soup is poured over deep-fried tofu. | |
| 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 | ||
| Assorted dishes | ||
| Dote-ni | Beef tendon or pork offal cooked slowly in red miso broth. | |
| 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 | ||
| Watercress salad | ||
| Other simmered dishes | ||
| Assorted appetizers | Platter of various kinds of appetizers. | |
| Potato salad | ||
| Vegetable marinade | ||
| Other vinegared / marinated / simmered vegetables | ||
| 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 | ||
| Assorted sashimi | Platter of several kinds of seafood sashimi. | |
| Assorted sashimi, 3 kinds | Platter of 3 kinds of seafood sashimi. | |
| Salad | ||
| 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. | |
| KINMONNENOHI GENSYU | ||
| KINMONNENOHI | ||
| KINSYACHI | ||
| YAMADANISHIKI | ||
| HANAHUUGETSU | ||
| NENOHI | ||
| HANAHUUGETSU | ||
| NENOHI | ||
| KIKIZAKESANSYUSET | ||
| MORITA GENSYU | ||
| NENOHIMATSU | ||
| KIOKEJIKOMI | ||
| NENOHIMATSU | ||
| MUROKA | ||
| JYUNMAINOSAKE | ||
| KINSYACHI | ||
| JYUNMAIKIKIZAKESET | ||
| KINSYACHI IPA | ||
| PREMIUM BEER | ||
| KOHAKUNOJIKAN | ||
| DRYZERO | ||
| UMESYU | ||
| KOSUZUNOUMESYU | ||
| SAKE BLUES | ||
| SAKE HASSAKUSODA | ||
| SYOUTYUU | ||
| SYOUTYUU | ||
| HASSAKU juice | ||
| KOHAKUMOROMISU | ||
| URONNCHA |
* 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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