"Adult treat" cutlet with red wine

3F | Katsurets MATUMURA ​​| Tonkatsu specialty restaurant

When a French chef prepares the popular delicacy "tonkatsu," it becomes a special dish for special occasions and the perfect accompaniment to wine. The cutlet is cooked slowly at a low temperature and cooked to perfection, resulting in a beautiful pale pink cross section. After the crispy texture of the batter, the umami of the pork and the sweetness of the fat burst forth. The perfect drink to pair with it is, of course, red wine. "MATUMURA's Minced Meat Cutlet," which has been added to the ala carte menu, is also brimming with juicy juices and is finished in a way that lets you really taste the flavor of the meat. For adults drinking alone to enjoy tonkatsu and wine,[Cutlets MATUMURA]What.

"Today's carefully selected low-temperature pork fillet cutlet [150g]" (3,080 yen), "MATUMURA's minced meat cutlet" (550 yen).

Although homemade Worcestershire sauce and ponzu sauce are also available, we recommend starting your cutlet at [Katsuretsu MATUMURA] with salt. This allows you to fully enjoy the delicious flavor of the meat, brought out by the exquisite cooking.

"MATUMURA's Minced Meat Cutlet" (550 yen) and "Chicken Fillet Low-Temperature Cutlet" (660 yen) can be ordered as individual dishes to add to your set meal.

The atmosphere here makes you want to drink wine. You can enjoy tonkatsu in a French restaurant atmosphere. If you want to try something different from the usual tonkatsu, try the "cutlet."

A Nagoya winter tradition: toasting with miso oden

3F | Yamatora | Nagoya Izakaya

Oden is a perfect accompaniment for drinking alone in the winter.[Mountain Tiger]The oden served here is, of course, miso oden, simmered until pitch black. The familiar sweet aroma of red miso really brings to mind the winter in Nagoya. The chef's choice platter for the day featured four types of ingredients: daikon radish, egg, chikuwa (fish cake), and konjac. Among them, the flavorful daikon radish is a symbol of miso oden, and it is enveloped in an exquisite flavor that is not as spicy as it looks. The refreshing and fruity taste of Chochin, a famous sake produced in Aichi Prefecture, goes perfectly with the rich miso oden.

"Miso Oden Assortment of Four Kinds" (1,000 yen), "Simmered Shellfish" (600 yen). The sake in the photo is "Special Junmai Chochin" (small 150cc 900 yen).

"Miso oden" is a dish with a strong dashi flavor and miso that adds umami and aroma. This Nagoya-style oden is popular with guests from other prefectures.

Chochin, the flagship brand of Chochin Sake Brewery in Tsushima City, Aichi Prefecture, is the perfect drink to accompany your meal. It can be enjoyed chilled, and in the coming season, you can also fully enjoy its charm as hot sake.

There are also counter seats that are perfect for solo drinking. You can see a large pot of miso oden over the counter.

Soba noodles and sake: the long-awaited solo drinking experience

B1F | Stone-ground soba noodles, Ishizuki | Soba noodles

Soba noodles and sake. Once you can do that, you'll feel like you've become a solo drinking master.[Stone-ground soba noodles, Ishizuki]is a place with the perfect atmosphere to make that happen. For soba, I chose the most basic "Mori Soba" and when I looked at the lineup of a la carte dishes, I couldn't help but be drawn to the "Dashimaki (rolled omelet) of soba restaurants." Of course, it's good to pair it with hot sake this time of year, but I also recommend a crisp, dry cold sake with "Mori Soba." I use soba restaurants not only as a place to eat dinner, but also as a drinking establishment (izakaya).[Stone-ground soba noodles, Ishizuki]So, enjoy a different kind of solo drinking experience than usual.

"Dashimaki Tamago" (825 yen), "Mori Soba" (880 yen).

The soba noodles at Ishizuki Stone-ground Soba are 28% buckwheat flour, made with fragrant buckwheat flour ground in a stone mill every morning.

Even in winter, many people enjoy soba with cold sake. Although the selection is not large, there is a selection of carefully selected fine sake that goes well with soba.

The dishes at teppanyaki restaurants go well with alcohol.

3F | Kobe Rokkomichi Gyunta | Okonomiyaki, Teppanyaki, Yakisoba

I can't help but be drawn to okonomiyaki and yakisoba.[Gyunta, Rokkomichi, Kobe]However, they also have a wide range of seasonal dishes that go well with sake. This time of year, it's oyster season. In addition to "Oysters Marinated in Olive Oil," there are also tempting dishes such as "Oyster Dashi Oden," which is stewed in oyster broth.[Gyunta, Rokkomichi, Kobe]Furthermore, we also suggest pairings with sake carefully selected by our sake sommelier to match the seasonal menu. Before ordering the main dish of okonomiyaki, enjoy a side dish and indulge in some fine Japanese sake. Finishing off with okonomiyaki is a truly "adult" way to drink.

"Oysters marinated in olive oil" (2 pieces for 600 yen) and "Oyster broth oden" (950 yen) are paired with seasonal sake carefully selected by a sake sommelier.

Don't forget to check out not only the grand menu but also the limited-time menu.

The sake paired by a sake sommelier to complement the limited-time menu will be available until stock runs out.

Yakitori and natural wine, the "Real Grande" style

3F｜Real Grande｜Charcoal grilled chicken and fried chicken

屋 き 鳥 屋[Real Grande]Since its opening, has been proposing pairings of yakitori and natural wine. While stocks last, the restaurant always offers a selection of wines, with brands constantly changing, creating the chance encounter of pairing them with wines from around the world. Natural wine, which is said to be less likely to remain the next day, enhances not only the flavor of the sauce but also the salted yakitori. On the yakitori menu, the homemade "tsukune" (chicken meatballs), accented with lotus root and shiso leaves, is a must-order. While you're there, why not add a rich egg yolk from the locally produced "Okazaki Ohan" to elevate the flavor of the tsukune?

From the left in the photo, "Chicken Wings" (264 yen), "Hearts" (242 yen), "Charcoal Grilled Melty Red Eggplant" (605 yen), "Tsukune Sauce + Egg Yolk" (363 yen). The wine in the photo is for illustration purposes only.

The great thing about yakitori is that you can order a few skewers at a time depending on your mood and how hungry you are that day. While the chicken stock sauce is good, the special salt made with a mix of kelp, scallops, and other ingredients is also popular.

It's also worth remembering as a place where you can casually enjoy natural wine. The wine brands change frequently, so be sure not to miss out on a drink.