Shokudō Bankichi
食道 萬きち
| M | D | M | D | F | S | S |
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19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 11/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
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A place to enjoy creative cuisine blending Japanese and Western flavors
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This course is a collaboration with our group restaurant, Butsudan. You can enjoy a variety of dishes such as sea urchin, lobster, wagyu beef, foie gras, and sushi. and sushi.
This course is designed to be enjoyed mainly with dishes. The specialty is the bowl dish made in season in the middle of the course. It is served in a soup stock made from the finest Rishiri kelp and honkare-bushi, The owner personally prepares the soup and serves it to the guests.
Please ask the chef about the toppings
Carefully cooked duck sourced from a long-established chicken specialty store, resulting in a moist and tender finish.
Dashi and cheese actually go well together.
Fried dashi made with seasonal ingredients. You can choose your favorite ingredients from the blackboard in the store.
(Mie - Junmai Ginjo) Half glass ... 800 yen
Pagu (Gifu, Junmai Ginjo) half glass ... 700 yen
Super dry (Nara, pure rice oil) half glass ... 500 yen one cup tokkuri ... 900 yen
Tokujirou (Kyoto, Honjozo) half glass ... 600 yen one cup Tokuri ... 1000 yen
(Shiga, Junmai Genka) Half glass ... 700 yen One go Tokkuri ... 1200 yen
(Tochigi, Dry Junmai) Half glass ... 700 yen One go Tokkuri ... 1200 yen
(Nara, Junmai Ginjo) Half glass ... 700 yen One go Tokkuri ... 1200 yen
(Fukui, Daiginjo) Half glass ... 800 yen One go Tokkuri ... 1500 yen
(Nagano, Dry Junmai) Half glass ... 700 yen One go Tokkuri ... 1200 yen
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