割烹BUTAI

A course using an abundance of seasonal ingredients unique to BUTAI For the main course, we have prepared "scallop and yuba in a small pot".

This course uses many of BUTAI's unique seasonal ingredients, such as monkfish liver, cold yellowtail, herring, scallops, and crab, with special attention to the ingredients. For the main course, we have prepared "scallop and yuba in a small pot".

Edo-themed cuisine in the BUTAI style, using the finest seasonal ingredients. We use an abundance of carefully selected winter ingredients such as monkfish liver, cold yellowtail, herring, scallops, and crab. Soba noodles and eel spring rolls are also included in this course to give you a taste of Edo's chic.

A colorful course using carefully selected ingredients such as monkfish liver, cold yellowtail, herring, and crab, focusing on seasonal winter ingredients. The main course features Yonezawa beef, and is a gorgeous course that will bring you an elegant moment with BUTAI's hospitality.

A set meal of buckwheat noodles and Edomae tempura carefully selected from all over Japan. Fukagawa rice is included.

Nama Chirashi-Sushi with plenty of seasonal fish. With a leek and tuna hot pot style soup with tuna balls.

Nigiri-zushi set meal with plenty of tuna. Negimaguro nabe style soup with tuna ball in it.

Enjoy BUTAI's Edo cuisine at lunch.

A luxurious set meal using a single eel from Unafuji. You can enjoy both grilled and broiled eel with yakumi (Japanese condiments) and soup stock.