kotobuki

A course featuring an abundance of seasonal ingredients. We use the freshest seasonal ingredients—including our popular signature dishes—to create a menu that truly captures the essence of each season. While the specific dishes may vary depending on ingredient availability, we always serve dishes that showcase the best of what’s in season. This course is an Okinawan Aguu Pork Tasting Course. You can enjoy a luxurious tasting of four different cuts of Aguu pork: shoulder, thigh, belly, and loin! Appetizer 1: Seasonal Appetizer Appetizer 2: Seasonal Appetizer Seasonal Warm Dish Vegetables Seasonal Assorted Aromatic Vegetables for Shabu-Shabu Meat: Four Cuts of Okinawan Aguu Pork (Shoulder, Thigh, Belly, Loin) Finale: Homemade Shigure-ni Dashi Tea Rice Dessert* The menu is subject to change depending on seasonal ingredients and availability. We use the finest ingredients available at any given time, so we appreciate your understanding.

We will start lunchtime business from May 1, 2024 on Saturdays, Sundays, and holidays only.

We will start lunchtime business from May 1, 2024 on Saturdays, Sundays, and holidays only.

We will start lunchtime business from May 1, 2024 on Saturdays, Sundays, and holidays only☆Only 5 groups per day will be served with a private room reservation and a private room charge will be offered.

We will start lunchtime business from May 1, 2024 on Saturdays, Sundays, and holidays only.

We will start lunchtime business from May 1, 2024 on Saturdays, Sundays, and holidays only.

We will start lunchtime business from May 1, 2024 on Saturdays, Sundays, and holidays only☆Only 5 groups per day will be served with a private room reservation and a private room charge will be offered.

We offer the ultimate course meal, a fusion of carefully selected ingredients and refined techniques that bring out their natural flavors. Additionally, only on the “Goku” course is the main shabu-shabu meat served as individual portions. Appetizer: Three kinds of pickled seasonal vegetables; prosciutto topped with Stracciatella cheese, served with caviar and special black truffle pâté; matsutake mushrooms, snow crab, ginkgo nuts in consommé chawanmushi Fig tempura Fresh Fish Layered dish of tiger prawns and Spanish mackerel, topped with salmon roe Warm Dish Steamed abalone fritters with special vegetable sauce Specialty Dish Bite-sized chilled sukiyaki of Yamagata beef, topped with fresh sea urchin Vegetables Assorted aromatic vegetables for shabu-shabu Meat Yamagata Beef, Mizuho Beef, Sendai Beef Yamagata Beef Simmered in Soy Sauce with Rice Dessert: Seasonal Fruit *The menu is subject to change depending on seasonal ingredients and availability. We use the finest ingredients available at any given time, so we appreciate your understanding.

A course featuring an abundance of seasonal ingredients. We use the freshest seasonal ingredients—including our popular signature dishes—to create a menu that truly captures the essence of each season. While the specific dishes may vary depending on ingredient availability, we always serve dishes that showcase the best of what’s in season. This course features Yamagata beef as the main attraction, along with a tasting comparison of Okinawan Aguu pork. You can enjoy a luxurious tasting comparison of four cuts of Aguu pork: shoulder, thigh, belly, and loin! Appetizer 1: Seasonal Appetizer Appetizer 2: Seasonal Appetizer Seasonal Warm Dish Signature Dish Yamagata Beef Tataki with Vegetables Seasonal Assorted Aromatic Vegetables and Meat for Shabu-Shabu Yamagata Beef and Aguu Pork (4 cuts: shoulder, thigh, belly, loin) Finishing Course Homemade Shigure-ni Dashi Tea Rice Dessert *Please note that the menu is subject to change depending on seasonal ingredients and availability. We use the finest ingredients available at each season, so we appreciate your understanding.