Kappo Tsukiji Kiyama
割烹 築地 㐂やま
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 12/1 | 2 | 3 | 4 | 5 | 6 |
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The course will be made with seasonal ingredients.
This is a short course using seasonal ingredients. This course does not include a meal or a sweet dish so that you can enjoy the snacks. (Meals and sweet dishes are available separately.)
The course will be made with seasonal ingredients.
This course is left to the discretion of the chef of the drinking establishment. We will prepare the sake of the day. The number of items is for your enjoyment. 90 minutes last order in 2 hours.
Same-day OK★Lunch Kaiseki Course
Reservation Only *Luxurious Kaiseki Course for Lunch
Popular Course Lunch Only We run a kappo restaurant in Tsukiji Outside Market. It is a hideout, so you can feel safe. It is located about 30 seconds from Hakuyo Shrine.
Wheat
Wheat
Sweet potato
Sweet potato
Yam
Brown sugar
1 go
1 go
Hot / Ice
Non-alcoholic beer
A service charge of 10% and consumption tax will be applied separately.
Appetizer: Fresh Bluefin Tuna Sushi with Shijimi Clam Soup, Scallions, Black Pepper. Sashimi: Fugu, Crab Warm Dish. Oysters Chawanmushi, Grilled Eight Delicacies. Charcoal Grilled Crab and Dried Fugu, Abalone Steamed with Sake, Strong Dish: Sirloin Sukiyaki Style, Seasonal Vegetable Meal, Crab Clay Pot Rice, Pickles. Dessert: Sweet Miso Monaka.
Appetizer: Bluefin tuna nigiri with Shinjiko clam soup, chives, black pepper. Sashimi: Today's fresh fish from Toyosu market. Warm dish: Simmered dish with burdock, greens, and ginger. Grilled dish: Yuzu marinated black clam cooked in sake, sautéed green beans with sesame, dashimaki tamago (Japanese omelette) garnished with kombu and bonito, pickled chrysanthemum as a palate cleanser, flower thread with water cloud, crab meat as a strong dish, shrimp tempura, seasonal vegetable meal, flavored rice ball, dashi broth with tea, pickles.
Appetizer: Bluefin Tuna Nigiri with Shijimi Soup from Lake Shinji, Chives, Black Pepper. Sashimi: Today's Fresh Fish from Toyosu Market. Warm Dish: Cloudy Soba with Grated Yam, Amber Sauce, Tenzan Wasabi Appetizer. Grilled Dish: Yuzu Marinade, Black Clam Sake Simmer, String Beans with Sesame, Dashimaki Tamago Garnish, Kombu and Bonito, Vinegared Chrysanthemum as a Palate Cleanser, Flower Thread Water Cloud, Crab Shredded Strong Dish, Live Shrimp Tempura, Seasonal Vegetables, Snow Salt Meal, Seasonal Takikomi Rice, Pickles. Dessert: Sweet Mizu, Monaka.
Appetizer: Bluefin tuna sushi with Shijimi clam soup, chives, black pepper. Sashimi: Today's fresh fish from Toyosu Market, warm dish: Cloudy soba with yam steamed, tortoise shell sauce, Tenzan wasabi appetizer. Grilled with yuzu marinade: Black clam simmered in sake, green beans with sesame, dashimaki tamago garnish, kombu and bonito, pickled chrysanthemum appetizer. Steamed abalone with liver sauce, live shrimp tempura, seasonal vegetables, snow salt meal, abalone clay pot rice, pickles. Dessert: Sweet treat, monaka.
Appetizer: Bluefin Tuna Nigiri with Shijimi Soup from Lake Shinji, Chives, Black Pepper. Sashimi: Today's Fresh Fish from Toyosu Market. Warm Dish: Simmered Dish with Burdock, Greens, and Ginger. Grilled Dish: Yuzu Marinade with Black Clam, Cooked with Sake. Side Dish: Green Beans with Sesame, Dashimaki Tamago (Japanese Omelette) with Kombu and Bonito, Vinegared Chrysanthemum for palate cleansing, Flower Thread Seaweed, Crab Meat for Strong Dish, Shrimp Tempura, Seasonal Vegetables.
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