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Suzunari (Transport)

Delivery Japanese cuisine

Menu

Steamed sea urchin with shark fin set

JPY6,000 (tax inc.) /set

Suzunari's signature dish has been made into a frozen food.
Egg broth made from chicken broth, bonito broth, and kelp broth with no chemical seasoning added, and sea urchin added. This soft steamed egg custard is topped with a crab sauce containing shark fin.

Contents] 110g (75g egg soup, 35g starchy sauce)
Ingredients] Chicken egg, sea urchin, carrot, crab, sesame oil, soybean oil, chicken oil, soy sauce, shark fin, etc.
Shelf life: 60 days (approx.)
Storage method] Freezing required (-18℃ or less)
7 main allergic items] egg, wheat, crab

Translated with www.DeepL.com/Translator (free version)

Sake appetizer set

JPY4,500 (tax included) /set

Mellow salmon roe with salmon roe - Matsumae pickles

Seasoned with herring roe, squid, and kombu seaweed using a two-step process to slowly bring out the original flavor of the ingredients. It has a rich flavor with the addition of petite salmon roe and fatty salmon roe.
Contents] 200g
Shelf life: 60 days (approx.)
Ingredients] baby sardines, trout salmon, squid, salmon roe pickled in soy sauce, kelp, kagome kelp, soy sauce, etc.
Storage method】 Freezing required (-18℃ or less)
Allergy: Wheat, soybeans

Spicy cod roe with kelp and yuzu

Hakata is famous for its spicy spicy cod roe, and this spicy cod roe has the flavor of fish roe and broth.
The kelp from Hokkaido enhances the flavor, while the ripe and fresh yuzu from Kyushu is rich in flavor and enhances the texture of the mentaiko.
We carefully select the best pollock roe for our spicy cod roe, and only the taut and glossy roe is used to make the salted cod roe that our cod roe chef is so proud of.
The salted cod roe is then seasoned with Japanese dried sardines and bonito to create a tasty broth, and sake and fish sauce to give it an elegant and deep flavor.
A good mako slowly absorbs this seasoning liquid as if it were breathing, and the flavor of each ingredient is tightly intertwined. The ingredients are carefully marinated for 72 hours to bring out their full flavor.
The smooth, dry sauce enhances the umami. The color of the sauce is excellent.

Contents] 200g
Shelf life: 60 days (standard)
Ingredients] Pollock ovary, salt, sake, bonito extract, niboshi extract, etc.
Storage method】 Freezing required (-18℃ or less)

Translated with www.DeepL.com/Translator (free version)

Curry with Japanese soup stock

JPY4,600 (tax included) /set

[Contents] 180g
Shelf life: 60 days (approx.)
Ingredients] Pork, vegetables (taro, burdock root, carrot), vegetable/fruit mix juice, fried tofu, curry sauce, grated onion, grated apple, bouillon paste, red miso, etc.
Best before date
Storage method】 Freezing required (-18℃ or less)
7 main allergens] Milk, beef, wheat, egg

Japanese style hamburger steak set

JPY5,100 (tax included) /set

Japanese style hamburger steak with soy milk sauce

This hamburger steak is made from lean Japanese beef and pork belly with a firm, meaty texture, with the addition of squeezed tofu and burdock root. The hamburger steak features a Japanese sauce made from bonito and kelp dashi, with no chemical seasonings added, and soy milk. The hamburger steak is baked at high temperature to lock in the umami. In addition
The hamburger steak is baked at high temperature to seal in the umami, and then vacuum-cooked with a Japanese sauce containing soy milk to give it its original richness and taste.

Contents] 150g
Pork, soy milk, beef, tofu, milk, onions, miso, burdock root, flour, bread crumbs, egg yolk, etc.
Shelf life: 60 days (approx.)
Storage method】 Freezing required (-18℃ or less)
Seven major allergens: soybeans, milk ingredients, wheat, eggs.

Japanese style hamburger steak with hijiki sauce
Japanese style hamburger steak made from lean Japanese beef and pork belly with umami taste.
It is a hamburger with tofu and burdock root. The hamburger steak is made with bonito dashi and kelp dashi, with no added chemical seasonings, and features a Japanese-style sauce with the texture of hijiki and the sweetness of dried tomatoes.
The hamburger steak is baked at high temperature to lock in the umami. The hamburger steak is baked at high temperature to seal in the umami, and then vacuum-cooked with a special hijiki tomato sauce to give it a real aroma and taste.

Contents] 150g
Ingredients] Pork, beef, tofu, milk, onions, miso, burdock root, hijiki, dried tomatoes, flour, breadcrumbs, egg yolk, etc.
Shelf life: 60 days (approx.)
Storage method】 Freezing required (-18℃ or less)
Seven major allergens: soybeans, milk ingredients, wheat, eggs.

Japanese style hamburger steak with mushroom sauce

Contents] 150g
Ingredients] Pork, beef, tofu, milk, onion, burdock root, maitake mushroom, beech mushroom, shiitake mushroom, flour, breadcrumbs, egg yolk, etc.
Shelf life: 60 days (approx.)
Storage method】 Freezing required (-18℃ or less)
Seven major allergens] soybeans, milk ingredients, wheat, eggs

Translated with www.DeepL.com/Translator (free version)

Softshell turtle hot pot and ramen ("Nagasaki Prefecture's finest suppon")

JPY21,600 (tax inc.) /Set

bowl set

JPY5,800 (tax inc.) /set

Softshell turtle hot pot and ramen("Hattori" from Lake Hamana)

JPY25,000 (tax inc.) /set

Delicatessen

JPY6,800 (tax inc.) /set

Delicatessen Meat Set

JPY7,800 (tax inc.) /set

Shipping fee

JPY1,500 (tax inc) /set

Restaurant information

Address Delivery
It charges a fee of 390 yen per one at the time of a reservation.
Reservation rules
Current reservation period until Sat Jul 31 2021
Prepaid fee 100% of the price
Maximum frequency unlimited
Cancellation policy
After making reservation 100%