Recommended for first-timers. ♪ "Traemon Set" offers a taste of rare parts of tuna! | Kanda's Tuna Traemon

Hello! I am the PR person in charge of Tuna Toraemon in Kanda.

冬はもちろん春も引き続き舌を楽しませてくれる日本の国民魚といえばまぐろです！

まぐろ料理をメインに扱っているトラエモンに、初めてご来店されるお客様におすすめしたい一品が「トラエモンセット」（1人前880円）です。

「トラエモンセット」は大トロ・中トロ・赤身・そして希少部位2種が一皿に乗ったセット。まぐろの美味しい場所を集めました！

初めてならおすすめはコレ♪

まぐろには様々な部位があり、また創作料理もたくさんあるので「どれにしようかな」と、迷ってしまうこともあるかもしれません。

迷ったら「トラエモンセット」をぜひご注目ください。口の中でとろけるようなまぐろのハーモニーは、感動必至！まぐろの旨味を存分に堪能できる逸品です。

まぐろの希少部位を味わえる！

「トラエモンセット」ではまぐろの希少部位も味わうことができます。

一皿でまぐろの様々な表情を楽しめます！

お腹いっぱいまぐろを食べて素敵な時間をお過ごしください♪

 

Izakaya where you can enjoy fresh tuna just a minute walk from Kanda Station.
Because we buy only one head of tuna, we offer various parts of the tuna at reasonable prices.
A specialty of the Negitoro Gunkan topped with a sumptuous assortment of tuna, sea urchin, and salmon roe.
Come and enjoy the power of "Traemon Mountain"!
In addition, the "Toraemon Set," which is a tuna heaven featuring large fatty tuna, medium fatty tuna, lean tuna, and two rare cuts of tuna, allows you to enjoy a variety of tuna.
We have a wide variety of drinks, and we recommend the "Gari Highball," an original drink using gari, which is a perfect match for tuna, for a new taste experience.
All seats are completely private rooms. Floor can be reserved for parties of up to 100 people.
We offer a wide range of banquet courses from a reasonable 3,500 yen to a luxurious 5,000 yen, including a 2-hour all-you-can-drink menu.
Recommended for business occasions such as business entertainment and dinners, banquets, welcome and farewell parties, and women's parties.
We look forward to serving you!

For reservations and inquiries, please call the number below!
Phone number: 050-5269-7134
For online reservationsHERE!

Facebook isHERE!
Twitter.HERE!
Instagram isHERE!

The above is Kanda's Tuna Traemon PR representative.

*Course menus may differ in content and composition. Please confirm details at the time of reservation.

*Some copyright-free images may be used in the article.