Brasserie Kaji
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A brasserie featuring delightful seafood and handmade pasta
Punti consigliati
valutazione
Japan Valutazioni degli utenti3.39(1risultati)Recensioni
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menù
This is a 7-course menu of recommended dishes at the helm. We also recommend this course for anniversaries, and we can provide a message plate. (Example: Happy Birthday~, Bon Anniversaire~, Bonmariage, etc.)
This is a volume lunch containing popular lunch menu items.
Instead of leaving the course content to us, we will prepare the best course of the day by combining our signature menu and today's recommended menu. Small portions (smaller than usual) are available for those who are concerned about the quantity of food in a course meal, first-time customers, business guests, and welcome and farewell parties.
This is a 4-course menu. Small portions (smaller than usual) are available, so we recommend this course for those who have a large portion for a course meal, first-time customers, or for business occasions such as business entertainment and welcome and send-off parties.
We offer Clos Sainte Magdeleine Cassis Blanc exclusively for customers who order bouillabaisse or the bouillabaisse course. Cassis, a renowned white wine region located 15 km from Marseille in Provence. It has notes of white flowers, minerals, and spices, with a bitter grapefruit finish. It is a classic pairing with bouillabaisse.
Two types each of white and red
This is a seasonal selection of wines. We prepare them to match seasonal ingredients.
Spain Catalonia Chardonnay 100%
France Champagne 80% Pinot Noir 20% Chardonnay
France Champagne 100% Pinot Noir, with complex aromas and a light tannin structure that pairs well with lighter meat dishes. Especially recommended with roasted duck.
Red wine + lychee
White wine + green banana
Plain Lemon Orange Kyoho Sudachi Pine Lime Plum Grapefruit
From 1100 yen
Refreshing citrus & herb sparkling
Fruity sparkling with a muscat aroma
Carpaccio of the Day Sea Bream / Himi Spanish Mackerel / Octopus 1,850 2,200 Spring Vegetable Zuppa (soup) 550 Organic Leaf Green Salad 660 Caprese with Strawberries and Bratina Cheese 2,200 Half 1,100 Additive-free Jamon Serrano and Iberico Vegiotta Salami M1,650 L2 1,650 Assorted 5 appetizer dishes 1,650 Order for the number of people. 1,210 Freshly baked blue quiche topped with fresh sea urchin 1,680 Hot seafood soup (choose two from scallops, white fish, red shrimp, or firefly squid) 1,850 Primo piatto green asparagus in ragout sauce fettuccine 2,200 Hanano beef in ragout sauce fettuccine 1,950 Chiho local clams and pizzelle oil sauce tayarin 2,200 Spaghetti with cherry shrimp in oil sauce 1,950 Firefly squid Spaghetti with tomato sauce 1,850 Spaghetti with squid ink 1,950 Carbonara 1,850 Roman style pizza "Margherita" with buffalo mozzarella cheese 1,500 Risotto with gorgonzola cheese 1,850 *Risotto takes about 30 minutes. Secondo piatto" for 2 to 3 persons. Small bouillabaisse with 3 kinds of seafood 2,950 (from 2 persons) "Hanano beef" roast beef M2,200 L ,2,950 Naniwa black beef peposo (stewed in red wine) 3,500 (size for 1 or 2 persons) Tottori "Manyo beef "Sirloin stake fritters 150g 5,400 200g 7,200Dolce 550 eachCaramel panna cotta / Gateau chocolat / Basque cheesecake cheese 1 from white mold, blue mold, wash, hard, etc. 660 2 1,210
A soft quiche made with aasa dough that is baked fresh upon order, featuring fresh sea urchin and sour cream. Enjoy the crispy pastry with the creamy filling, the texture and aroma of the fresh sea urchin, and the creamy sauce as you break it apart. This is a specialty that stimulates all five senses.
Fettuccine made by hand. A wide flat noodle type with a chewy texture.
Extremely thin handmade pasta from Piedmont, Italy.
Prices vary depending on the season. Please inquire.
The rich soup, made over two days using local fish stock, is layered with spices unique to the South of France, resulting in a spicy and exotic seafood soup. Enjoy it with thinly sliced baguette and rouille sauce, along with Gruyère cheese.
150g 5,400 200g 7,200
Raw oysters can be chosen with lemon, homemade ponzu sauce, or Chardonnay vinegar. The price of raw oysters varies depending on their size. In December, the price starts at around 300 to 330 yen, and from late December to February, it is around 350 to 390 yen.
From the front, there are sautéed, Burgundy-style baked with breadcrumbs, and plump steamed oysters. The price of the steamed oysters is the same as the price of the fresh oysters at that time.
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