SHARI Akasaka / Teppanyaki Mitaki Akasaka
SHARI赤坂 / 鉄板焼みたき赤坂
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A hidden gem for teppanyaki and kaiseki cuisine
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This is a specially curated kaiseki course featuring Shari Akasaka’s recommended dishes and exquisite creations made with carefully selected seasonal ingredients. From fresh wild-caught fish to premium Wagyu beef, the menu showcases a variety of meticulously chosen ingredients. We also take great pride in our tableware, and through the meticulous craftsmanship of our artisans, we present each dish with elegance. For the rice served with your meal, we carefully cook “Ryū no Hitomi,” a renowned variety from Hida in Gifu Prefecture, in a custom-made Shigaraki-ware pot. This Month’s Menu 1. Assorted Seasonal Vegetables: Shine Muscat grapes dressed in white miso sauce, Marujyu ginkgo nuts, seared kamasushi, white fish tempura; garland chrysanthemum, grilled shimeji mushrooms dressed with chrysanthemum petals, Gorojima Kintoki sweet potato “daigaku-imo,” edible Chinese lantern fruit. 2. Simmered Noodles with Matsutake Mushrooms Pike conger, mitsuba, flower spikes, yuzu, and three sudachi Today’s Fresh Wild-Caught Fish: Bluefin tuna with mountain wasabi soy sauce; fatty Pacific saury dressed with grated soy sauce 4. Extra-large shiitake mushrooms and shrimp stuffed with crab meat paste, garnished with mitsuba and ginger 5. Foie Gras Chawanmushi with Truffle Aroma 6. Live Prawns and Scallops with Mandarin Orange Vinegar Jelly, Komon Cucumber, Daikon Radish, Motté Chrysanthemum, and Grated Yuzu 7. Kuroge Wagyu Beef Fillet, Rare Cutlet Served “Mizore-style” 8. Rice Exclusive to the Hida Region of Gifu Prefecture “Ryū no Hitomi” (Dragon’s Eye) Pot-Cooked Rice, Pickles, Red Miso Soup 9. Seasonal Dessert *The menu changes monthly.* *The contents are subject to change depending on ingredient availability.*
This is a special kaiseki course where you can savor Kobe beef steak. It features a variety of carefully selected ingredients, including fresh wild-caught fish and premium Kobe beef. We also take great pride in our tableware, and through the meticulous craftsmanship of our artisans, we present each elegant dish to you. For the rice, we use “Ryū no Hitomi,” a renowned variety from Hida in Gifu Prefecture, which is carefully cooked in a custom-made Shigaraki-ware pot. This Month’s Menu: 1. Assorted Seasonal Vegetables: Shine Muscat grapes dressed in white miso sauce; Marujyu ginkgo nuts; seared kamasushi; deep-fried white fish crackers; garland chrysanthemum; grilled shimeji mushrooms dressed with chrysanthemum petals; Gorojima Kintoki sweet potato daigaku-imo; edible Chinese lantern fruit. 2. Matsutake mushrooms and senmai hamo, plain somen noodles, chopped mitsuba, and three flower spikes; Today’s Fresh Wild-Caught Fish: Bluefin Tuna with Mountain Wasabi Soy Sauce; Toro Pacific Saury Tossed in Grated Soy Sauce; 4. Foie Gras Chawanmushi with Truffle Aroma; 5. Red Seabream and Fried Sesame Tofu in a Light Kuzu Sauce Kujo Scallions, Shredded Scallions, Fresh Ginger 6. Steamed Yuba, Simmered Conger Eel, Fried Japanese Mountain Yam, Tortoise-Shell-Colored Sweet Bean Paste, Fresh Wasabi 7. Kobe Beef Steak 8. “Ryū no Hitomi” Rice (Exclusive to the Hida Region of Gifu Prefecture) Pot-cooked rice, pickles, red miso soup 9. Seasonal Dessert *The menu changes monthly* The contents are subject to change depending on ingredient availability.
Teppan-yaki Mitaki Akasaka's new course is a fusion of Western and Japanese cuisine. Enjoy live abalone and Japanese black beef prepared in two different ways. (1) Teppan seared fresh fish with teriyaki sauce (2) Homemade grilled sesame tofu (3) Fillet soup with Chinese cabbage and bacon (4) Teppan steamed live abalone with Bourguignon butter (5) Grilled Japanese black beef on one side with truffle sauce (6) Japanese black beef sirloin steak with three kinds of condiments and seasonal vegetables (7) Garlic rice, pickles and aka-dashi (8) Seasonal soup Dessert *The menu is changed monthly *The menu is subject to change depending on availability *Please make a reservation by phone if you wish to reserve a private room. Please call us at 03-6441-3444
We recommend this custom-designed special kaiseki course for your special dining occasions. It features a variety of carefully selected ingredients, including fresh wild-caught fish and premium Wagyu beef. We take great pride in our tableware as well, and through the meticulous craftsmanship of our artisans, we present each elegant dish with care. For the rice, we use “Ryū no Hitomi,” a renowned variety from Hida in Gifu Prefecture, carefully cooked in a custom-made Shigaraki-ware pot. Please relax and enjoy your culinary experience in a Japanese style that carries on beautiful traditions spanning the ages. ~The Philosophy of Yin-Yang and the Five Elements~ The five flavors, five colors, five methods, five appropriates, and five senses. We cook in harmony with nature, respecting every ingredient. We welcome you with a course menu designed for the ultimate balance, including nutritional considerations. This Month’s Menu 1. Assorted Seasonal Vegetables: Shine Muscat grapes dressed in white miso sauce, round ginkgo nuts, seared kamasushi, deep-fried white fish crackers, garland chrysanthemum, grilled shimeji mushrooms dressed with chrysanthemum petals, Gorōjima Kintoki sweet potato “daigaku-imo,” edible Chinese lantern fruit 2. Soft-shelled turtle soup, grilled rice cakes Maple-leaf carrots, shredded green onions, mini bok choy, three pieces of fresh ginger. Today’s Fresh Wild-Caught Fish: Bluefin tuna with mountain wasabi soy sauce; seared vinegar-marinated horse mackerel with okra vinegar and myoga. 4. Foie gras chawanmushi with truffle sauce. 5. Matsutake mushroom simmered noodles; Sea eel, Mitsuba, flower spikes, yuzu, sudachi; 6. Live prawns and scallops, tangerine vinegar jelly, Komon cucumber, daikon radish, Motté chrysanthemum, grated yuzu; 7. Kobe beef steak, rock salt, fresh wasabi, grilled Manganji chili peppers Eight: Slow-cooked nodoguro with aromatic sweet-and-sour sauce, baby corn, zucchini, red eggplant, radish, and flower spikes. Nine: Rice cooked in a traditional pot using “Ryū no Hitomi,” a rice variety exclusive to the Hida region of Gifu Prefecture, served with pickles and red miso soup. Ten: Seasonal dessert* The menu changes monthly.*The contents are subject to change depending on ingredient availability.
[Deluxe Dessert Platter with a Message ♪ Anniversary Course] This teppanyaki course features fresh seafood and Japanese beef. Enjoy a lively, interactive experience at our dedicated counter seats while chatting with the chef. Includes a toast drink. Perfect for birthdays and anniversaries. This Month’s Menu 1. House-made Roasted Sesame Tofu 2. Duck and Summer Vegetable Soup 3. Sashimi of Today’s Fresh Wild-Caught Fish, served with the Chef’s recommended condiments 4. Teppanyaki of Today’s Fresh Fish 5. Seasonal Grilled Vegetables 6. Kuroge Wagyu Sirloin Steak, served with three types of condiments to your liking 7. Garlic Rice Pickles and Red Miso Soup 8. Dessert Platter with a Message *The menu changes monthly* *The menu is subject to change depending on ingredient availability*
This Teppanyaki course is specially prepared for customers who have made reservations. This Teppanyaki course is a sumptuous combination of fresh natural fish, Japanese black beef, and rare ingredients imported from Europe. Enjoy a live performance while conversing with the chef at the exclusive counter. Please enjoy a time of gastronomic delight in a Japanese style that inherits the beautiful traditions that weave through the ages. ～The five elements of Yin-Yang - five tastes, five colors, five methods, five aptitudes, and five senses. We cook in accordance with nature, not against the ingredients. We will serve you with a course meal that is nutritionally balanced. This month's menu: (1) Teppanyaki scallop and turnip with yuzu aroma (2) Homemade grilled sesame tofu (3) Grilled fresh fish with wasabi soy sauce (4) Grilled live abalone on iron plate with Bourguignon butter (5) Grilled live lobster on iron plate (6) Grilled seasonal vegetables (7) Kobe beef sirloin steak with your choice of three spices (8) Kobe beef garlic rice 9) Seasonal dessert *The menu is changed monthly *Selection is subject to change depending on availability *Please call to reserve a private room. Please call us at 03-6441-3444
This kaiseki course is brimming with the essence of the season, featuring an abundance of seasonal ingredients. From fresh wild-caught fish to premium domestic beef, we offer a variety of carefully selected ingredients. We also take great pride in our tableware, and through the meticulous craftsmanship of our artisans, we present each dish with elegance. For your meal, we carefully cook “Ryū no Hitomi,” a renowned variety from Hida in Gifu Prefecture, in a custom-made Shigaraki-ware pot. This Month’s Menu: 1. Assorted Seasonal Vegetables: Shine Muscat grapes tossed in white miso dressing, Marujyu ginkgo nuts, seared kamasushi, white fish tempura, garland chrysanthemum, grilled shimeji mushrooms, chrysanthemum petals in dressing, Gorojima Kintoki sweet potato “daigaku-imo,” edible Chinese lantern fruit. 2. Matsutake Mushrooms and Senmai hamo with raw somen noodles and chopped mitsuba; three flower spikes; today’s fresh wild-caught fish; bluefin tuna with mountain wasabi soy sauce; fatty Pacific saury dressed with grated soy sauce. 4. Foie gras chawanmushi with the aroma of truffles. 5. Red sea bream with deep-fried sesame tofu, served on a thin kudzu-starch , Kujo scallions, shredded scallions, and fresh ginger 6. Steamed yuba, simmered conger eel, deep-fried Japanese yam, tortoise-shell-patterned sweet bean paste, and fresh wasabi 7. Kuroge Wagyu beef prepared sukiyaki-style, fresh burdock root tempura, shredded scallions, flower spikes, a sprinkle of yuzu, and a warm egg 8. “Ryū no Hitomi” rice (exclusive to the Hida region of Gifu Prefecture), cooked in a traditional pot, served with pickles and red miso soup 9. Seasonal dessert *The menu changes monthly* The contents are subject to change depending on ingredient availability
Prices may vary depending on the supply situation.
The rich flavor of foie gras combined with delicate broth is excellent.
Champagne Brut
・Aligoté / Burgundy ¥1,870・Chardonnay / Tuscany ¥1,870
Rose / Loire ¥1,650
・Pinot Noir / Burgundy ¥1,870 ・Cabernet Sauvignon / Languedoc ¥1,650
Asahi Premium Jukusen Draft ¥1,100 Asahi Dry Zero Alc 0.00% ¥990
Japanese rice wine offers more than 10 types of seasonal limited brews! You can enjoy the differences in personality from each brewery. Cold sake from Iwate Prefecture: AKABU Akabu, Soul's Great Work, ¥2,200/¥4,400. From Yamaguchi Prefecture: Dassai Junmai Daiginjo, polished to 23%, ¥2,200/¥4,400. From Miyagi Prefecture: Hakurakusei Tokubetsu Junmai, ¥1,100/¥2,200. From Fukushima Prefecture: Sharak Junmai Ginjo, ¥1,320/¥2,640. From Tochigi Prefecture: Houou Bidan Junmai Ginjo Sake, ¥1,100/¥2,200. From Mie Prefecture: Saku Junmai Daiginjo, Masanori, Nakadori, ¥1,320/¥2,640.
Imo Nakakura ¥1,100, Houzan Imo Koji Zenryou ¥1,210, Sato Kuro ¥1,430, Maou ¥1,980, Murao ¥2,200, Moriizo ¥3,300, Mugi Amakusa ¥1,100, Sato Mugi ¥1,210, Koku no Ittoki ¥1,320
Yoichi ¥1,650, Miyagikyo ¥1,650, Taketsuru ¥1,650, Hakushu ¥1,870, Yamazaki 12 Years ¥2,750, Hibiki Blenders Choice ¥3,300
Wenzhou mikan juice ¥1,100, Kochi ginger ale ¥1,210, black oolong tea ¥880, cold green tea ¥880, Coca-Cola ¥880
FUJI Premium Sparkling 700ml ¥1,430
<Chardonnay 50%, Pinot Noir 35%, Pinot Meunier 15%>
Pinot Noir 100%
<Chardonnay 41%, Pinot Noir 33%, Pinot Meunier 26%>
<Chardonnay 50%, Pinot Noir 50%>
<Pinot Noir 43%, Chardonnay 35%, Pinot Meunier 22%>
Pinot Noir 58%, Chardonnay 42%
Chardonnay 100%
Sauvignon Blanc 100%
Chardonnay 100%
Chardonnay 100%
(Koshu 100%)
Pinot Noir 100%
Pinot Noir 100%
Pinot Noir 100%
<Merlot 53%, Cabernet Sauvignon 46%, Cabernet Franc 1%>
<Cabernet Sauvignon 57%, Merlot 31%, Cabernet Franc 7.5%, Others>
<Merlot 26%, Cabernet Sauvignon 71%, Others>
<Corvina 60%, Rondinella 10%, Molinara>
Nebbiolo
Cabernet Sauvignon 100%
Cabernet Sauvignon based
Pino Noir 100%
(Cabernet Sauvignon based)
Premium free-flowing drink for 2 hours】This is a special kaiseki course consisting of recommended dishes and carefully selected seasonal ingredients. The course features a variety of carefully selected ingredients, including fresh natural fish and high-quality Japanese beef. We also pay particular attention to the tableware, and our craftsmen's meticulous work ensures that each dish is elegant and refined. The rice for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle. This month's menu (1) Anglerfish ponzu (vinegared anglerfish and prawns), steamed egg custard with truffle (2) Steamed egg custard with foie gras and truffle (3) Today's fresh wild fish with condiments recommended by the chef (4) Japanese beef sirloin cooked at low temperature with white rice, wasabi and silver bean paste (5) Scallops and white fish cutlet with shell, fried butterbur fish tartar (6) Grilled sweet sea bream and radish with garland chrysanthemum sauce (7) Japanese beef fillet with black Onion nouveau with wild vegetables and black vinegar sauce (viii) Rice cooked in a kettle with "Ryu no Hitomi" rice, which is limited to the Hida region of Gifu Prefecture Aka-dashi soup (ix) Seasonal dessert *The menu changes monthly *The menu is subject to change depending on availability. -----------------------------~ Fried drink list - Asahi premium draft beer, French white wine, French red wine, Japanese sake (Akabu, Hakurakusei, Kutouryu, Toyo Bijin, etc.), shochu (DAIYAME, Kiroku, Nakamura, Amakusa, Tokumei Taimei, etc.), plum wine (Yamagata Masamune), highballs, lemon sours, green tea, oolong tea, and soft drinks. Oolong tea, and various soft drinks *Some items may change slightly.
This kaiseki course is full of seasonal ingredients. We use a variety of carefully selected ingredients, including fresh natural fish and high quality Japanese beef. We also pay particular attention to the tableware, and our craftsmen's meticulous work ensures that each dish is elegant and refined. The rice for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle. This month's menu: (i) prawn and longtail sea bream, ankimo and onion, rape blossoms (ii) cooked yam and Wagyu beef with Arima, needlefish, kinome, shichimi (seven spices) (iii) zorizato of today's fresh wild fish with the chef's recommended condiments (iv) steamed foie gras in a bowl with truffle aroma (v) deep fried radish with ginger, wild vegetables, plum and bonito with oni (vi) hot steamed grilled Spanish mackerel with firefly squid, sesame seed sauce and silver bean paste (vii) selected filet of beef with Kaga lotus root sauce, wasabi, wasabi, wild vegetables, rice cooked in a kettle with "Ryu no Hitomi" rice, which is only available in the Hida region of Gifu Prefecture, and aromatic red miso soup (Aka-dashi) *The menu changes monthly.
This is a special kaiseki course consisting of Shari Akasaka's recommended dishes and carefully selected seasonal ingredients. The course features a variety of carefully selected ingredients, including fresh natural fish and high-quality Japanese beef. We also pay special attention to the tableware, and our craftsmen's meticulous work ensures that each dish is presented in an elegant manner. The rice for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle. This month's menu (1) Anglerfish ponzu (vinegared anglerfish and prawns), steamed egg custard with truffle (2) Steamed egg custard with foie gras and truffle (3) Today's fresh wild fish with condiments recommended by the chef (4) Japanese beef sirloin cooked at low temperature with white rice, wasabi and silver bean paste (5) Scallops and white fish cutlet with shell, fried butterbur fish tartar (6) Grilled sweet sea bream and radish with garland chrysanthemum sauce (7) Japanese beef fillet with black Onion nouveau with wild vegetables and black vinegar sauce (8) Rice cooked in a kettle with "Ryu no Hitomi" rice (rice grown only in the Hida region of Gifu Prefecture) Ajinomoto red miso soup (9) Seasonal dessert *The menu changes monthly.
Special Kaiseki course featuring Kobe beef steak. The ingredients are carefully selected, including fresh natural fish and high quality Kobe beef. We also pay special attention to the tableware, and our craftsmen's meticulous work ensures that each dish is elegant and refined. The rice for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle. This month's menu: (i) prawn and sea bream, ankimo and onion, rape blossoms (ii) cooked yam and Wagyu beef with Arima, needlefish, kinome, seven spices (iii) zorizato of today's fresh wild fish with the chef's recommended condiments (iv) steamed foie gras in a bowl with truffle aroma (v) deep fried radish with ginger, wild vegetables, plum and bonito with onion wholes, (vi) hot steamed grilled Spanish mackerel with firefly squid, sesame and rape blossom sauce, silver bean paste (vii) Kobe beef steak (viii) Kobe beef steak with three kinds of condiments as you like (ix) Rice cooked in a kettle with "Ryu no Hitomi" rice, which is only available in the Hida region of Gifu Prefecture (viii) Aka-dashi soup (ix) Seasonal dessert *The menu changes monthly.
This is a special kaiseki course recommended for important dinners. The course features a variety of carefully selected ingredients, including fresh natural fish and high-quality Japanese beef. We also pay particular attention to the tableware, and our craftsmen's meticulous work ensures that each dish is presented with elegance and refinement. The rice for the meal is carefully cooked in a custom-built Shigaraki-ware kettle using "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture. We hope you will enjoy a time of gastronomic delight in a Japanese style that inherits the beautiful traditions that weave through the ages. ～The five elements of Yin-Yang - five tastes, five colors, five methods, five aptitudes, and five senses. We cook in accordance with nature, not against the ingredients. We will serve you with a course meal that is nutritionally balanced. This month's menu: (1) Shrimp with hot water frosted with prawns, shrimp potato and thick shrimp sauce (2) Nodoguro fish and radish soup (3) Zorizato of the day with fresh fish of the day and the chef's recommended condiments (4) Steamed egg custard with foie gras and truffles (5) Sautéed abalone with local seaweed butter (6) Seared live lobster sushi (7) Kobe beef sirloin steak with 3 different condiments to taste (8) Hida, Gifu Prefecture Local specialty rice "Ryu no Hitomi" cooked in a kettle with rice, pickles, red miso soup, and seasonal desserts *The menu changes monthly *The menu is subject to change depending on the availability of ingredients. ----------------------------------------------------------- --------------------------～free drink list～Asahi Aged Premium Draft Beer, French White Wine, French Red Wine, Japanese Sake (Akabu, Hakurakusei, Kutouryu, Toyo Bijin, etc.), Shochu (DAIYAME, Kiroku, Nakamura, Amakusa, Tokumei Taimei, etc.) Umeshu (Yamagata Masamune), Highball, Lemon Sour, Green Tea, Oolong Tea, Soft Drinks
Special Kaiseki course featuring Kobe beef steak. The ingredients are carefully selected, including fresh natural fish and high quality Kobe beef. We also pay special attention to the tableware, and our craftsmen's meticulous work ensures that each dish is elegant and refined. The rice for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle. This month's menu: (i) prawn and longtail sea bream, ankimo and onion, rape blossoms (ii) cooked yam and Wagyu beef with Arima, needlefish, kinome, shichimi (seven spices), zorizato of the day, fresh wild fish with the chef's recommended condiments (iv) steamed egg custard with foie gras, truffle aroma (v) fried radish with ginger, wild vegetables and bonito with plum paste (vi) hot steamed grilled Spanish mackerel with firefly squid and rape blossoms sauce with silver starch paste (vii) Kobe beef steak (viii) Kobe beef steak with three kinds of condiments as you like (ix) Rice cooked in a kettle with "Ryu no Hitomi" rice, which is limited to the Hida region of Gifu Prefecture, Aka Dashi (red miso soup) (ix) Seasonal dessert *The menu is changed monthly *Subject to change depending on availability. -------------------------------- - Free Drinks List~ Asahi premium draft beer, French white wine, French red wine, Japanese sake (Akabu, Hakurakusei, Kutouryu, Toyo Bijin, etc.), shochu (DAIYAME, Kiroku, Nakamura, Amakusa, Tokumei Taimei, etc.), plum wine (Yamagata Masamune), highballs, lemon sours, green tea, oolong tea, etc. Various soft drinks
This is a special kaiseki course recommended for important dinners. The course features a variety of carefully selected ingredients, including fresh natural fish and high-quality Japanese beef. We also pay special attention to the tableware, and our craftsmen's meticulous work ensures that each dish is presented with elegance and refinement. The rice for the meal is carefully cooked in a custom-built Shigaraki-ware kettle using "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture. We hope you will enjoy a time of gastronomic delight in a Japanese style that inherits the beautiful traditions that weave through the ages. ～The five elements of Yin-Yang - five tastes, five colors, five methods, five aptitudes, and five senses. We cook in accordance with nature, not against the ingredients. We will serve you with a course meal that is nutritionally balanced. This month's menu: (1) Shrimp with hot water frosted with prawns, shrimp potato and thick shrimp sauce (2) Nodoguro fish and radish soup (3) Zorizato of the day with fresh fish of the day and the chef's recommended condiments (4) Steamed foie gras in a bowl with truffle aroma (5) Sautéed abalone with local seaweed butter (6) Seared live lobster sushi (7) Kobe beef sirloin steak with your choice of 3 different condiments (8) Hida, Gifu Prefecture Local specialty rice "Ryu no Hitomi" cooked in a kettle with rice, pickles, red miso soup, and seasonal desserts *The menu changes monthly.
Teppan-yaki Mitaki Akasaka's new course is a fusion of Western and Japanese cuisine. Enjoy live abalone and Japanese black beef prepared in two different ways. (1) Teppan seared fresh fish with teriyaki sauce (2) Homemade grilled sesame tofu (3) Fillet soup with Chinese cabbage and bacon (4) Teppan steamed live abalone with Bourguignon butter (5) Grilled Japanese black beef on one side with truffle sauce (6) Japanese black beef sirloin steak with three kinds of condiments and seasonal vegetables (7) Garlic rice, pickles and aka-dashi (8) Seasonal soup Dessert *The menu is changed monthly *The menu is subject to change depending on availability *Please make a reservation by phone if you wish to reserve a private room. Please call us at 03-6441-3444
This Teppanyaki course is specially prepared for customers who have made reservations. This Teppanyaki course is a sumptuous combination of fresh natural fish, Japanese black beef, and rare ingredients imported from Europe. Enjoy a live performance while conversing with the chef at the exclusive counter. Please enjoy a time of gastronomic delight in a Japanese style that inherits the beautiful traditions that weave through the ages. ～The five elements of Yin-Yang - five tastes, five colors, five methods, five aptitudes, and five senses. We cook in accordance with nature, not against the ingredients. We will serve you with a course meal that is nutritionally balanced. This month's menu: (1) Teppanyaki scallop and turnip with yuzu aroma (2) Homemade grilled sesame tofu (3) Grilled fresh fish with wasabi soy sauce (4) Grilled live abalone on iron plate with Bourguignon butter (5) Grilled live lobster on iron plate (6) Grilled seasonal vegetables (7) Kobe beef sirloin steak with your choice of three spices (8) Kobe beef garlic rice 9) Seasonal dessert *The menu is changed monthly *Selection is subject to change depending on availability *Please call to reserve a private room. Please call us at 03-6441-3444
2-hour Premium Free Drink Plan】This Kaiseki course is full of seasonal ingredients. We offer a variety of carefully selected ingredients, including fresh natural fish and high quality Japanese beef. We also pay particular attention to the tableware, and our craftsmen's meticulous work ensures that each dish is presented in a graceful manner. The rice for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle. This month's menu: (i) prawn and longtail sea bream with anglerfish and onion, (ii) cooked yam and Japanese black beef Arima, (iii) needlefish, (iv) today's fresh wild fish with condiments recommended by the chef, (v) steamed foie gras in a bowl with truffle aroma, (v) hot steamed Spanish mackerel with firefly squid, (vi) selected beef fillet with Kaga lotus root sauce, (vii) horseradish and wild vegetables, (viii) Hida, Gifu Prefecture 7) Local rice "Ryu no Hitomi" Kettle cooked rice, pickles, red miso soup, seasonal dessert *The menu is changed monthly *The menu is subject to change according to availability. ---------------------------------------- - Free drink list - Asahi Ni-Sen Premium draft beer, French white wine, French red wine, Japanese sake (Akabu, Hakurakusei, Kutouryu, Toyo Bijin, etc.), shochu (DAIYAME, Kiroku, Nakamura, Amakusa, Tokumei Taimei, etc.), plum wine (Yamagata Masamune), highball, lemon sour, green tea, oolong tea, various soft drinks *Some items may be changed The list is subject to change.
Gorgeous dessert plate with a message♪ Anniversary Course This Kaiseki course is full of seasonal ingredients. A toast is included. Please use this course for birthdays and anniversaries. We use a variety of carefully selected ingredients, including natural fresh fish and high quality Japanese beef. We also pay particular attention to the dishes, and our craftsmen's meticulous work ensures that each dish is elegant. The rice used for our meals is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle.
2 hours premium free drink This Kaiseki course is full of seasonal ingredients. We use a variety of carefully selected ingredients, including fresh natural fish and high quality Japanese beef. We also pay particular attention to the tableware, and our craftsmen's meticulous work ensures that each dish is presented with elegance and refinement. The rice used for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle.
Counter Seating Only Course This Kaiseki course is full of seasonal ingredients. We use a variety of carefully selected ingredients, including fresh natural fish and high quality Japanese beef. We also pay particular attention to the tableware, and our craftsmen's meticulous work ensures that each dish is presented with elegance and refinement. The rice used for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle.
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