Yoshizawa
よし澤
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Seasonal kaiseki cuisine to savor at Roppongi Hills
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5% service charge is included.
5% service charge is included.
5% service charge is included.
10% service charge is not included.
10% service charge is not included.
This is a lunch-only course that allows you to casually enjoy the flavors of Yoshizawa during your lunch hour. Although compact in size, the course is full of seasonal dishes and includes our specialty, straw grill. This is a dish that even first-timers can fully appreciate the charm of our restaurant.
Based on the creed of Yoshizawa, "Ingredients come first," this kaiseki course makes the most of the season's bounty, which has been carefully selected. The chef's finely honed sensitivity and technique bring out the essence of the ingredients in each dish. The specialty of the restaurant, straw grill, is a gem that concentrates the flavor of the season's seafood with the aroma of the straw. To top off the meal, we serve our special takikomi-gohan (rice cooked in an earthenware pot), which takes advantage of the season's unique flavors and fluffiness. The course is prepared using the best ingredients available on the day of purchase. The menu may vary depending on the ingredients available on the day of purchase. The menu is subject to change depending on the availability of ingredients. Please understand in advance. ＜If you arrive late for your reservation, we may not be able to seat you depending on the situation. Even if we are able to show you to your table, we may have to change some of the menu offerings or shorten your dining time. If you find that you will not be able to make your reservation on time, please contact the restaurant as soon as possible. Please note that we may charge a cancellation fee (100% of the reservation amount) for no-shows or late arrivals. We appreciate your understanding and cooperation.
A bowl accompanied by sakura sea bream caught in Kochi Prefecture and fried bamboo shoots from Kyoto, with a blend of dashi made from carefully prepared Rishiri kelp, bonito flakes, and tuna flakes.
In addition to the flavors, such as deep-fried white fish and bamboo shoots, and firefly squid marinated in the ocean, the seasonal feeling also seeps through the aromas and colors.
Kinmedai from Kochi lightly seared on the skin. Suzuki is salted and rested, mixed with tobiko and ikura. Accompanying this is yuki urui, evoking the arrival of early spring.
The aroma of straw envelops the dish, spreading a refined taste that is different from bonito in the mouth. Along with the best salt from the Goto Islands, you can add garlic, ginger, and new onions to your liking.
Opening the lid of the Kyoto pottery reveals the taste and aroma of the season. This time, it features clams caught in Kujukuri and nanohana (rapeseed flowers) in the soup.
山田圭介
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