[Japanese banquets, business entertainment, and dinner parties] Luxury course with seasonal fish and a choice of clay pot rice, 9 dishes in total

Course details

[Japanese banquets, business entertainment, and dinner parties] Luxury course with seasonal fish and a choice of clay pot rice, 9 dishes in total

7700 yen(Tax included)

You can change to Blackthroat Seaperch Clay Pot Rice for an additional 550 yen per person.Please tell us at the time of booking.

9items
2persons-

The chef makes generous use of seasonal ingredients, which is the true joy of Japanese cuisine, and uses no artificial seasonings. He creates sophisticated Japanese cuisine by adding the umami of dashi stock made from kelp, bonito flakes, and tuna flakes to his cultivated cooking techniques and a playful touch.The main course is "seasonal grilled fish and domestic duck" and our specialty "seasonal clay pot rice" - a great combination!

Course menu

~January menu example~

【First come, first served】

・Sesame tofu, delicious dashi, wasabi

[2 small bowls]

・Simmered clams

・Turnip soaked in yuzu miso

【sashimi】

・Assortment of 6 kinds (bluefin tuna, flounder, amberjack, red sea bream, water octopus, sand dollar, golden-eyed snapper, filefish, etc., caught that day)

【pottery】

・Yuzu-flavored grilled winter Spanish mackerel with 1,000 turnips

・Iwate duck meatballs, pumpkin castella

【Steam】

・White fish chawanmushi

【Fried food】

・Fried monkfish with sweetened sudachi

[Vinegar]

・Akamoku vinegar

【Meal】

・"Hinaichi chicken and Maitake mushroom clay pot rice" or "Cod and milt clay pot rice" "Akagi Wagyu beef and chili leaf pepper clay pot rice"

pickles, red miso soup

【sweet taste】

· Seasonal dessert

The course content is an example.

Contents may change depending on availability.

Reservation reception time: 17:00~20:30

Available days for reservation: Monday to Saturday, holidays, days before holidays

Length of stay: 2 hours 30 minutes

Reservation deadline: Until midnight on the day of your visit

Confirm availability / make reservation for this course

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2025/01/05 update