Japanese Cuisine Kifune
日本料理 貴布禰
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
10 | 11 | 12 | 13 | 14 | 15 | 16 |
17 | 18 | 19 | 20 | 21 | 22 | 23 |
A historic establishment with a serene Japanese atmosphere
Valoraciones
Japan Calificaciones de usuarios3.26(1 elementos)Reseñas
Carta
Japanese cuisine at Kibune, which makes the best use of seasonal ingredients, will soothe the hearts of those who come to enjoy it. Please spend a memorable time with your family or a large number of guests in a harmonious atmosphere. Hatsukanichi (the first seven days of the month), Getsu-ki (the first anniversary of the death of a deceased person), 49-ji (49 days), Hyakuga-ichi (100 days), Ishu-ki (one year), San-ki (three years), Nan-ki (seven years), Jusan-ki (13 years), 17-ki (17 years), 23-ki (27 years), 33-ki (37 years), 37-ki (57 years), 50-ki (100 years), Obon, Ohigan (far shore), etc.
First 7 days of the month, monthly memorial service, 49th day of the month, 100th day of the month, 1st anniversary of the first death, 3rd anniversary of the first death, 7th anniversary of the first death, 13th anniversary of the first death, 17th anniversary of the first death, 23rd anniversary of the first death, 27th anniversary of the first death, 33rd anniversary of the first death, 37th anniversary of the first death, 50th anniversary of the first death, 100th anniversary of the first death, Bon festival, and the far shore.
First 7 days of the month, monthly memorial service, 49th day of the month, 100th day of the month, 1st anniversary of the first death, 3rd anniversary of the first death, 7th anniversary of the first death, 13th anniversary of the first death, 17th anniversary of the first death, 23rd anniversary of the first death, 27th anniversary of the first death, 33rd anniversary of the first death, 37th anniversary of the first death, 50th anniversary of the first death, 100th anniversary of the first death, Bon festival, and the far shore.
At Japanese Cuisine KIFUNE, we will entertain you in a comfortable space and with delicious cuisine that only a long-established kappo restaurant can provide, so that your celebration will be a more memorable "joyous occasion. Please enjoy our restaurant for various celebratory occasions such as wedding receptions, betrothal, meetings, birthdays, Obiya-Aki, Shichigosan, housewarming parties, and longevity celebrations, as a lifetime memory to be shared with your family, relatives, and other important people.
For various celebratory occasions such as betrothal gifts, face to face meetings, birthdays, obiyaki, Shichi-Go-San, housewarming celebrations, and longevity celebrations
For various celebratory occasions such as betrothal gifts, face to face meetings, birthdays, Obiya-Aki, Shichi-Go-San, housewarming parties, longevity celebrations, etc.
Recommended for company banquets, welcome and farewell parties, summer get-togethers, summer forget-me-nots, New Year's parties, get-togethers, thank-you parties, etc.
Recommended for company banquets, welcome and farewell parties, summer get-togethers, summer forget-me-nots, New Year's parties, get-togethers, thank-you parties, etc.
An original paulownia chest crafted by artisans in Kamo City, a town known for woodworking, is filled with a variety of colorful dishes. It comes with a non-alcoholic sparkling wine as an aperitif, and it can be changed to include alcohol for an additional 440 yen. No reservation is required to enjoy this meal.
This is a set menu featuring six bite-sized cute sushi pieces, tempura, seasonal simmered dishes, and chawanmushi, all served on original kumiko craft tableware made by artisans from Kamo City, the number one woodworking town in our shop.
Live eel is delivered directly while still alive and is prepared in the store. After being grilled, it is steamed to make the flesh fluffy and tender, and then grilled over high heat using binchotan charcoal for a fragrant finish.
Live eels are delivered directly and prepared in the store. After being grilled, they are steamed to achieve a fluffy and tender texture, and then grilled over high heat using binchotan charcoal for a fragrant finish.
Live eel is delivered fresh and prepared in the restaurant. After being grilled white, it is steamed to achieve a fluffy and tender texture, and then grilled over high heat using binchotan charcoal for a fragrant finish.
Using the sake lees from the historic Yukitsubaki Brewery in Kamo City (established in 1806), we marinated the salmon with white miso and salt koji. The umami of the salmon is maximized by the three types of fermented ingredients.
Uses salt from the Sasagawa River
Kamihara beef, raised in the rich nature nurtured by the Gozu Mountain Range and the Agano River in Agano City, is a brand of beef that won the Grand Prize at a Niigata Prefecture competition. It is grilled over high heat using Bichotan charcoal, resulting in a fragrant and tender finish.
The cuts used for the steak are simmered for two days in a high-pressure cooker until tender and falling apart.
Appetizer / Sashimi / Soup / Simmered Dish / Chawanmushi / Meat Dish / Rice / Dessert (8 items) *Seat fee, service charge, and consumption tax not included
A celebratory meal set featuring grilled sea bream, red rice, simmered dishes, clear soup, a hardening stone, and pickled plum, to celebrate the birth of a child and their future growth.
Country of origin: France, Burgundy. Glass wine: 770 yen. Rich aromas reminiscent of citrus and green apples, with hints of dried fruit. A stimulating balance of acidity and fruitiness, offering a vibrant and fresh taste. Pairing dishes: tempura of butterbur sprouts, fried oysters.
Characterized by a delicate and elegant taste achieved through a traditional assemblage of Pinot Noir, Pinot Meunier, and Chardonnay.
Country of origin: USA, California. Glass wine: 880 yen. It has a vibrant aroma, flavors reminiscent of small berry fruits like cassis, and a mineral taste. Gradually, you can also feel the flavors of cherry and elegant tannins reminiscent of black tea, along with a lingering finish. Pairing dishes: Kamihara beef charcoal-grilled steak, Kamihara beef stew.
Country of origin: France, Burgundy. Glass wine: 1100. The fermentation is done entirely in stainless steel tanks to preserve the delicacy, complexity, and pure flavors and aromas inherent in the grapes. Enjoy the characteristic minerality and fresh fruitiness of Chablis. Pairing dish: Garlic-baked Sado oysters.
This Junmai Ginjo sake is brewed using carefully selected polished rice and spring water from the famous Mount Awagatake in Kamo. It features a delicate umami flavor and a vibrant aroma, thanks to low-temperature fermentation.
The recommended Kirinzan Dry series, which embodies the basic stance of Kirinzan Sake Brewery pursuing a clean and dry taste, is best enjoyed chilled.
First Press
First Press
Kirin Ichiban Shibori
Coca-Cola, orange juice, Calpis, coffee, black tea, oolong tea
.jpg?format=webp)
