sukihana Shinbashi Ginza Exit

*We want more customers to know about it. Now only! We are offering a discount on a special course. *It will be the same as the regular course content. Please relax in a Japanese atmosphere inspired by a tea-ceremony room for a special occasion, a small reception, or a moment with someone special. Course menus are also available for one person.

Please relax in a Japanese atmosphere inspired by a tea-ceremony room for a special occasion, a small reception, or a moment with someone special. Course menus are also available for one person. 〜Roast beef and Temari sushi with sansho salt - Three kinds of appetizers - Large red shrimp, princess abalone and sesame tofu - Steamed oysters - Two pieces of sushi - Sukiyaki - Kobe beef and today's brand Wagyu beef - Rice - Hokkaido Yumepirika - Raw egg - Jurokuyo bright red egg - Soup - Miso soup - Aka dashi soup - Oshinko - Kyoto Pickles - Nishikari, egg on rice *Sweet - Soft ice cream - Hokkaido Yotsuba Dairy [Additional Meat] Please feel free to ask our staff if you would like to add any additional meats. Please feel free to ask our staff if you would like to add any additional meats. **~ Wagyu Roast Beef and Temari-style Beef Sushi with Sansho Salt ~****~ Appetizer Trio ~**-Red Shrimp-Baby Abalone (small premium abalone delicacy)-Sesame Tofu**~ Steamed Oysters in a Bamboo Basket ~**-Served with Two Pieces**~ Sukiyaki ~**-Tasting of Premium Wagyu Beef and Kuroge Wagyu BeefServed with:-Hokkaido "Yumepirika Rice-"Maccaran" Raw Egg - a rich, flavorful Japanese egg from the 16th generation farm -Miso Soup (Red Miso Base)-Kyoto Pickles by Nishiri-Seasonal Condiments for Tamago Kake Gohan (Raw Egg on Rice )**~ Dessert ~**Soft Serve Ice CreamMade with Hokkaido Yotsuba Dairy Milk

We have started a special lunch-only sukiyaki set that includes both Wagyu and Kuroge Wagyu beef. Please relax in a Japanese atmosphere inspired by a tea-ceremony room for a special occasion, business entertainment, or a moment with someone special. We also accept a single person for the course menu.