Koshitsu Kaiseki Kitaōji Shinagawa Charyo

May/June menu [appetizer] boiled potherb mustard and white radish, barracuda sushi rolled with deep-fried tofu, mizunashi tofu, rolled egg with broth, grilled cod roe, grilled broccoli with half a slice of corn, boiled soft beans with salt, sashimi] tuna, deep fried salmon, [cover dish] steamed conger eel, grilled seasonal seafood, chopstick rest] grilled bonito, [meal] rice cooked with asari clam and fresh ginger, pickles, toso-bowl, [fruit snack Apricot jelly and hojicha jelly Seasonal fruit

May and June Menu [Appetizer] Mizuna and White Datsu Ohitashi, Kamasu Sushi with Aburaage, Minazuki Tofu, Dashimaki Tamago, Grilled Silver Cod with Saikyo Miso, Corn Board Half, Boiled Broad Beans with Salt [Sashimi] Tuna, Deepura Salmon [Steamed Dish] Anago Chawanmushi [Main Dish] Individual Hot Pot, Black Wagyu Beef Sirloin Small Pot, Shark Fin with Soft-Shelled Turtle Broth [Intermezzo] Katsuo Tataki [Rice Dish] Clam and New Ginger Takikomi Rice, Pickles, Soup [Dessert] Almond Tofu and Hojicha Jelly, Seasonal Fruits

May/June menu [Appetizer] boiled potherb mustard and white radish, barracuda sushi with deep-fried tofu, maki maki tofu, mizunashi tofu, grilled cod roe with saikyo miso, grilled broccoli with half a slice of corn, soft-boiled soybean, sashimi, tuna, salmon and squid [Covered dish] steamed sea bass with yuba and soft-shell clam sauce [Dish] one pot for one person, Japanese black beef sirloin in a soup with Japanese soft-shell turtle sauce [Chopstick rest] bonito Meal】Rice cooked with scallion and fresh ginger, pickles, soup, sweets, apricot jelly and hojicha kan jelly, seasonal fruit

May/June menu [Appetizer] boiled potherb mustard and white radish, barracuda sushi with deep-fried tofu, maki maki tofu, mizunashi tofu, grilled cod roe with saikyo miso, grilled broccoli with half a slice of corn, boiled soft beans, [Sashimi] tuna, salmon and pike conger, [Covered dish] steamed sea bass with yuba bean paste and soft-shell clam sauce, [Dish] one pot for each person, Japanese black beef sirloin in a soup with soft-shell fin and turtle stock. Meal】Rice cooked with scallion and fresh ginger, pickles, soup stock, sweets, apricot jelly and hojicha jelly, seasonal fruit

May-June Menu [Appetizers] Mizuna and White Datsu Ohitashi, Kamasu Sushi with Fried Tofu Roll, Minazuki Tofu, Dashi-Maki Tamago, Grilled Silver Cod with Saikyo Miso, Grilled Corn on the Board, Boiled Broad Beans with Salt [Sashimi] Tuna, Deep Ura Salmon, Poached Pike Eel [Small Pot] Individual Pot, Abalone Shabu-Shabu [Meat Dishes] Black Wagyu Beef Steak, Grilled Round Eggplant with Miso [Intermezzo] Seared Bonito [Main Dish] Clam and Young Ginger Rice, Pickles, Soup [Dessert] Almond Tofu and Roasted Green Tea Jelly, Seasonal Fruits

Menu for May and June: [Appetizers] Mizuna and white fish ohitashi, Kamasu sushi with deep-fried tofu, Minazuki tofu, Dashi-maki tamago, Grilled silver cod with Saikyo miso, Half grilled corn, Boiled broad beans with salt. [Sashimi] Tuna, Deepura salmon. [Covered Dish] Steamed red sea bream with red rice. [Main Dish] Black pork sukiyaki on a ceramic plate. [Side Dish] Katsuo tataki. [Meal] Clam and young ginger mixed rice, Pickles, Soup. [Dessert] Monaka ice cream.

Menu for May and June: [Appetizers] Mizuna and white fish ohitashi, Kamasu sushi with deep-fried tofu roll, Minazuki tofu, Dashi-maki tamago, Grilled silver cod with saikyo miso, Half grilled corn, Boiled broad beans with salt. [Sashimi] Tuna, Deepura salmon. [Covered Dish] Steamed red sea bream with red rice. [Main Dish] Black-haired wagyu beef sukiyaki on a ceramic plate. [Intermezzo] Seared bonito. [Meal] Rice cooked with clams and young ginger, Pickles, Soup. [Dessert] Almond tofu and hojicha jelly, Seasonal fruits.

May and June [Vegetable] Mizuna and white radish, soaked potherb mustard, barracuda sushi with deep-fried tofu, rolled egg with Mizunatsu tofu, grilled cod roe with saikyo miso, grilled half-shelled mashed sweet potato with salt, sashimi] tuna, salmon, squid, steamed sea bream with red rice, plate] sukiyaki plate of Japanese black beef, [chopstick rest] dried bonito, [meal] cooked asari clam and fresh ginger, rice, pickles, soup stock, Japanese sweets] cooked apricot and ginger, pickles, Japanese sweets, pickles, rice, pickles, tostones, soup stock, soup stock, soup stock, soup stock, soup stock, soup stock, soup stock, soup stock, soup stock, soup stock, soup stock, soup stock Rice, pickles, soup, sweets, apricot jelly and hojicha jelly, seasonal fruits

Menu for May and June: [Appetizers] Mizuna and white fish ohitashi, Kamasu sushi with deep-fried tofu roll, Minazuki tofu, Dashi-maki tamago, Grilled silver cod with Saikyo miso, Grilled corn board, Boiled fava beans with salt. [Sashimi] Tuna, Deepura salmon. [Lid Dish] Steamed red sea bream with red rice. [Main Dish] Black-haired Wagyu beef sukiyaki on a ceramic plate. [Intermezzo] Seared bonito. [Meal] Rice cooked with clams and young ginger, Pickles, Soup. [Dessert] Almond tofu and hojicha jelly, Seasonal fruits.

We have prepared a safe 'Children's Meal' made by our chef for dining with children. - Fried shrimp - Crab claw cream croquette - Fried chicken - Chawanmushi (savory egg custard) - Hamburger - Other assorted vegetables, etc. *Please note that the menu may change or items may be out of stock depending on the availability of ingredients.

We have prepared a celebratory meal to celebrate the healthy growth of the baby, with the wish that they will never have to worry about food throughout their life. It includes: red rice, grilled sea bream, soup, a hardening stone, pickled plum, simmered dishes, and pickles.