Teppanyaki Keiden
鉄板焼き 恵伝
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The pinnacle of Edo French, where innovation meets tradition
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This course includes a hamburger steak of Japanese black beef made on an iron plate.
You can enjoy the royal teppanyaki cuisine with Japanese blessed ingredients and lobsters, which are popular in teppanyaki, on Japanese plates and traditional Nambu ironware. *We can also add a pairing course of carefully selected wines and sake.
Teppanyaki course with seasonal potage, colorful salad of seasonal vegetables, and fish and meat for main course
A mellow flavor with notes of banana and ripe fruit, balanced with subdued bitterness.
SAUVIGNON BLANC
CHARDONNAY
PINOT NERO
CABERNET SAUVIGNON
MERLOT, CABERNET SAUVIGNON
A cocktail popular among women made with Rafuransu and sparkling wine
A refreshing lemon sour with a hint of yuzu flavor
Aromatic botanical gin made with sake lees
Sake made with Yedo yeast, rice from Tokyo, water from Tokyo, and produced in the land of Tokyo, which has been passed down since ancient times.
A well-balanced flavor with a rich and beautiful depth. A full-bodied aroma gradually spreads.
[Kura Master Award Winning Sake] By aging in a Chardonnay cask for a certain period, it achieves a juicy and rich flavor that beautifully intertwines with the sharp acidity of black koji.
A genuine plum wine blended with umeshu made from Chardonnay white wine and Nanko plums.
Rich in umami, with a subtle bitterness
A refreshing and fruity taste with a light golden color
Tea leaves that can also be used for green tea are made into black tea. A refreshing sweetness characteristic of black tea can be felt in the aftertaste.
A ginger ale that maintains the carbonation of Nose mineral soda while ensuring a strong ginger flavor.
A cola that achieves a golden balance of mellow richness and flavorful spices.
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