Takamiyateien Charyo
高宮庭園茶寮 / Takamiya Teien Saryo
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A garden restaurant where history and modernity harmonize
Punti consigliati
valutazione
Recensioni
menù
We offer lunch courses made to match seasonal themes. This lunch course consists of an appetizer and a main dish made from ingredients sourced from the satoyama to bring you the best of the season.
We have prepared a course recommended by our chef, which features carefully selected ingredients from all over Kyushu, allowing you to enjoy the delicious flavors of the ingredients. This special course features ingredients that deliver the best of the satoyama season, and is originally arranged using a variety of Japanese and Western techniques.
We offer lunch courses made with carefully selected ingredients and seasonal themes. This lunch course includes appetizers made from ingredients that bring you the best of the satoyama season, seasonal fish dishes, and a Kyushu meat main dish. Please note that the private rooms "Minami Hachimatami" and "Western-style room" are only available for guests under 12 years old. Private rooms are subject to a private room charge. The private room charge is 2,000 yen per adult for lunch and 3,000 yen per adult for dinner in the "Minami Hachijo" and 10,000 yen per adult in the "Western-style room" for both lunch and dinner in the "Western-style room. Please note that we may not be able to meet your request. ＝＝＝＝＝＝＝＝＝＝【Ugetable Menu】(Appetizer Platter)Kinpira bamboo shootsNamulized rape blossomsCabbage marinated in oilSoaked kogominoesVinegared red radishPickled burdock rootTempura myogaTempura fried yam(Plate 2) MusselsBroccoli with sesame vinegar jus(Fish) SalmonWakabu soup stockButter(Meat) Japanese black beef Pomelo, onion, apple and soy sauce (rice, pickles and miso soup)Rice Asakura Kuboyama farm's 100-year-old riceMiso soupHomemade pickles2 kinds of picklesWasanbon chicken with sweet sake from TokushimaGreen teaAgar agarGrapefruit tea[Satsuki's Menu] (assorted appetizers)Soaked fried Sadohara eggplantGreen peasMarinated asuwa leavesSweet vinegar flavored myogaShiitake mushroomsSimmered new burdock root Tempura lotus root tempura deep-fried young corn (plate 2) Seared salmon with yuzu ponzu jelly (fish) Seasonal fish Asari dashi broth butter wakabu (meat) Japanese black beef zabuton black sesame miso (rice, pickles, miso soup)Rice Asakura Kuboyama farm 100-year rice Miso soup Homemade pickles 2 kinds Tokushima wasanbon chicken soboro (sweet) Apricot milk cake red bean tea
We have prepared a plan that allows you to reserve a private room. Enjoy an appetizer made from seasonal Kyushu ingredients, a seasonal fish dish, and a Kyushu meat main dish. Please use it for business lunches, celebrations, etc.
Afternoon tea plan with a different theme for each season. The afternoon tea plan is a one-of-a-kind experience in a historical building. You can enjoy original desserts such as seasonal Japanese sweets, fruit tarts, and other original desserts and savories, along with sencha teas from various regions of Kyushu and Ronnefeldt teas. Please enjoy a relaxing time in this atmospheric Japanese-style space.
We have prepared a plan for couples who have decided to get married. Our dedicated planner will support the couple and help them to entertain their parents, and to create a special time for them and their families.
Enjoy sukiyaki made with Satsuma beef prepared in front of your eyes and local ingredients that are in season. Please spend a special time away from the daily routine in our tea house.
Enjoy sukiyaki made with Satsuma beef prepared in front of your eyes and local ingredients that are in season. Please spend a special time away from the daily routine in our tea house.
We have prepared a monthly lunch course with a toast for 4 persons or more on weekdays (Tuesday through Friday). Please use the Western-style room for various occasions such as private dinners and business entertainment. We also have a room that can be used for parties of 20 or more. Please feel free to contact us.
We have prepared a course recommended by our chef, which features carefully selected ingredients from all over Kyushu, allowing you to enjoy the delicious flavors of the ingredients. This special course features ingredients that deliver the best of the satoyama season, and is originally arranged using a variety of Japanese and Western techniques.
We have prepared a carefully selected course that features carefully selected ingredients from all over Kyushu to enjoy the flavor of the ingredients, and a pairing plan with five types of wine, sake, and other drinks to match the dishes. We will propose drinks that complement the flavors of the ingredients to match the dishes.
For anniversaries and birthdays... We offer an anniversary dinner course that includes a toast, a dinner course using seasonal ingredients from Satoyama, and a dessert plate with a message. Please use this course to celebrate with your friends and loved ones.
We have prepared a kaiseki course that carefully prepares seasonal ingredients with five carefully selected wines and sake pairings to match the cuisine. We will provide high-quality hospitality in a completely private room overlooking a historic Japanese garden, while paying close attention to privacy. With drink inclusions, there is no need to worry about additional payments. We can also provide split receipts, arrange cabs, and accommodate allergies and menu changes. We look forward to serving you for business entertainment and dinners with important business partners.
The PREMIUM MALT'S KAORU ALE The Premium Malt's Fragrant Ale / Draft Beer ¥950 Kizakura LUCKY DOG Kizakura LUCKY DOG (Kyoto) ¥1,200 MINOH BEER PALE ALE MINOH BEER Pale Ale (Osaka) ¥1,600 OKINAWA SANGO BEER IPA OKINAWA SANGO BEER IPA (Okinawa) ¥1,800 non-alcoholic BEER Suntory ALL-FREE (Non-Alcoholic) ¥700
Champagne 1800 yen and up Sommelier Select White Wine 1600 yen and up Sommelier Select Red Wine 1600 yen and up 3 types of wine pairing 5000 yen 5 types of wine pairing 8800 yen 3 types of non-alcoholic wine pairing 3000 yen 5 types of non-alcoholic wine pairing 4500 yen
Non-alcoholic sparkling wine taste ¥1,000 Non-alcoholic white wine taste ¥1,000 Non-alcoholic red wine taste ¥1,000
Sweet potato ICHIKISHOCHU TSUN 1000 yen Sweet potato YAMATOZAKURA BENIIMO 1200 yen Sweet potato MORRIS 1400 yen Sweet potato MAOU 1600 yen Barley KANEHACHI 1000 yen Awamori YAMAKAWA 850 yen Brown sugar NAGAKUMO ICHIBANBASHI 1200 yen
Hakurakusei Tokubetsu Junmai Miyagi ¥1,000 Amabuki Super Dry Junmai Saga ¥1,000 Okuharima Super Dry Junmai Ginjo Hyogo ¥1,200 Wakanami Junmai Ginjo Fukuoka ¥1,200 Hououbiden Junmai Ginjo Tochigi ¥1,300 AKABU Junmai Ginjo Iwate ¥1,300 Zaku Miyabinotomo Junmai Ginjo Mie ¥1,500 Kamoshibito Kuheiji human Junmai Daiginjo Aichi ¥2,000
SAIKU Kaga plum wine, seven years aged plum wine, colorful sky, ¥900
Single Grain Whisky FUJI ¥1,600 Hakushu NV ¥1,800 Yamazaki NV ¥1,800 Chivas Regal TAKUMI Reserve aged 12 years ¥2,000 Hibiki Japanese Harmony ¥2,200 Single Malt KANOSUKE ¥2,500
Instantly extracted roasted tea highball ¥1,000 Instant extraction roasted tea highball Chagama hot water matcha beer ¥1,000 Chagama hot water matcha beer
Mimosa of Kyushu Satsuma mandarin ¥1,200 Kumquat Mojito ¥1,200 KOMASA GIN -Hojicha- (Soda or Tonic) ¥1,200
Ureshino Tea (Saga) ¥700, Chiran Tea (Kagoshima) ¥700, Japanese Black Tea (Saga) Fukujimaen ¥700, Carbonated Tea (Original) ¥800
San Pellegrino ¥800 Acqua Panna ¥800 Black Oolong Tea ¥700 Magic Hour Lemonade ¥800 Amaou Strawberry Quartet ¥900 Tangerine Juice ¥950 Kochi Yuzu Ginger Ale ¥950 Nagano Prefecture Fuji Apple Limited Grated 100% ¥950 Plum Soda ¥1,000 Yuzu Juice ¥1,000 Grape Juice ¥1,000
coffee Ice Temperature Aged Coffee ¥650 espresso Espresso ¥650 cafe latte Cafe Latte ¥700
Château Mercian 'NIHONNOAWA' (Yamanashi) ¥7,800 Japanese bubbles Koshu - Chardonnay Takahata -yoshi- Pinot Noir & Chardonnay (Yamagata) ¥7,500 Takahata Yoshi - Pinot Chardonnay Ferrari Maximum Brut (ITALY) ¥16,000 Ferrari Maximum Brut Ca'del Bosco Franciacorta Cuvee Prestige (ITALY) ¥12,500 Ca del Bosco Franciacorta Cuvee Prestige
Henri Giraud Esprit Nature (Ay) ¥17,800 Charles Heidsieck Brut Reserve (Reims) ¥18,000 Billecart Salmon Brut Reserve (Ay) ¥18,500 Lois Roderer Collection (Reims) ¥22,000 Jacquesson Cuvee 744 (Dizy) ¥26,000 Nicolas Feuillatte Palmes d'Or (Epernay) ¥48,000 Bollinger La Grande Annee (Ay) ¥43,000 Pol Roger Cuvee Sir Winston Churchill (Epernay) ¥64,800 KRUG Grande Cuvee (Reims) ¥85,000
Koshu Orange Gris ¥5,800 Koshu Orange Gris
AJIMU WINE NIAGARA (Oita) ¥7,800 Anjuin Wine Niagara SOLITUDE Terra de Yoichi (Hokkaido) ¥15,500 Solitude Terre de Yoichi Kisvin Chardonnay Kisvin Winery (Yamanashi) ¥15,000 Kisvin Chardonnay SAVENNIERES LES VIEUX CLOS ¥18,500 D. NICOLAS JOLY (Loire) Savennières Les Vieux Clos Nicolas Joly CHABLIS 1er CRU Les FOURCHAUMES ¥15,800 D. LAROCHE (Chablis) Chablis Premier Cru Fourchaumes Laroche RIESLING GRAND CRU SCHLOSSBERG ¥27,000 D. WEINBACK (Alsace) Riesling Grand Cru Schlossberg Weinback PULIGNY MONTRACHET ¥21,500 1er CRU SOUS LE PUITS D. LARUE (Bourgogne) ¥21,500 Puligny Montrachet Premier Cru Sous Le Puits Larue MEURSAULT D. COMTES LAFON (Bourgogne) ¥45,000 Meursault Comte Lafon
<ITALY> Modello Bianco Delle Venezie MASI (Veneto) ¥7,000 Modello Bianco Delle Venezie Masi Pomino Bianco FRESCOBALDI (Toscana) ¥10,500 Pomino Bianco Frescobaldi Samas AGRICCOLA PUNICA (Sardegna) ¥8,800 Samas Agriccola Punica <U.S.A> Joel Gott Sauvignon Blanc Ca'Momi Winery ¥7,500 Joel Gott Sauvignon Blanc Ca'Momi Chardonnay Napa Valley ¥9,800 Ca'Momi Winery Ca'Momi Chardonnay Napa Valley Ca'Momi Winery <AUSTRALIA & NEW ZEALAND> Organic Wine Producers Chardonnay ¥5,500 Portia Valley (Australia) Organic Wine Producers Chardonnay Portia Valley Cloudy Bay Sauvignon Blanc (New Zealand) ¥11,000 Cloudy Bay Sauvignon Blanc
ESTATE GOICHI MERLOT (Nagano) ¥6,800 Goichi Wine Shiojiri Merlot TSUNO WINE (Miyazaki) ¥11,000 Tsuno Wine Private Reserve Tempranillo Bijou Cabernet Sauvignon CAVE D'OCCI (Niigata) ¥16,500 Bijou Cabernet Sauvignon Kisvin Pinot Noir Kisvin Winery (Yamanashi) ¥37,000 Kisvin Pinot Noir FRANCE Bordeaux Ch.D'ARMAILHAC (Pauillac) ¥21,000 Chateau d'Armailhac Ch.BEYCHEVELLE (St-Julien) ¥27,500 Chateau Beychevelle Ch.RAUZAN SEGLA (Margaux) ¥32,000 Chateau Rauzan Segla Ch.COS D'ESTOURNEL (St-Estephe) ¥44,000 Chateau Cos D'Estournel Bourgogne VOSNE-ROMANEE ¥28,000 D.MONGERD-MUGNERET Vosne-Romanee Monger Monjard GEVREY CHAMBERTIN D.CLAUDE DUGAT ¥33,000 Gevrey-Chambertin Claude Dugat MOREY-SAINT-DENIS CUVEE DES GRIVES ¥37,800 D.PONSOT Morey-Saint-Denis Cuvee des Grives Ponsot Cotes du Rhone CHATEAUNEUF DU PAPE ¥47,000 Chateau de Beaucastel Enotheque Chateau Neuf du Pape Chateau de Beaucastel Enotheque COTE-ROTIE Chateau d'Ampuis E.GUIGAL ¥50,000 Cote-Rotie Chateau d'Ampuis Guigal
<ITALY> Barbera D'asti Superiore Terra del Noce ¥9,600 TRINCHERO (Piemonte) Barbera D'Asti Superiore Terra del Noce Trinchero Le Volte Dell' ORNELLAIA (Toscana) ¥12,000 Le Volte Dell' Ornellaia Taurasi RADICI Riserva ¥17,500 Mastroberardino (Campania) Taurasi Radici Reserva Mastroberardino Brunello di Montalcino GAJA (Toscana) ¥25,000 Brunello di Montalcino Gaja <SPAIN> 3055 Merlot Petit Verdot Jean Leon (Penedes) ¥6,500 3055 Merlot Petit Verdot Jean Leon Gratallops Vi de Vila Alvaro Palacios (Priorato) ¥16,000 Gratallops Vi de Vila Alvaro Palacios Castillo Ygay Gran Reserva Especial ¥24,500 Marques de Murrieta (Rioja) Castillo Ygay Gran Reserva Especial Marques de Murrieta <U.S.A> Ca'Momi Pinot Noir Napa Valley ¥10,000 Ca'Momi Pinot Noir Napa Valley Ca'Momi Winery Head High Sonoma County Pinot Noir ¥12,000 Head High Sonoma County Pinot Noir Stack House Napa Valley Cabernet Sauvignon ¥18,000 Stack House Napa Valley Cabernet Sauvignon
<CHILE & ARGENTINA>Leyda Reserva Pinot Noir (Chile Aconcagua) ¥5,200 Leyda Reserva Pinot Noir Terrazas Reserva Malbec (Argentina Mendoza) ¥7,200 Terrazas Reserva Malbec Carro Bodegas Caro (Argentina Mendoza) ¥14,800 Carro Bodegas Caro Terrunyo Carmenere Concha Y Toro (Chile Central Valley) ¥15,000 Terrunyo Carmenere Concha Y Toro <AUSTRALIA>Dog Ridge The Pup Shiraz (McLaren Vale) ¥8,200 Dog Ridge The Pup Shiraz Jim Barry The McRae Wood Shiraz (Clare Valley) ¥15,000 Jim Barry The McRae Wood Shiraz Cape Mentelle Cabernet Sauvignon (Margaret River) ¥20,000 Cape Mentelle Cabernet Sauvignon
April Menu (First Dish) Cream Cheese Tofu with Yame Green Tea / Firefly Squid with Vinegar Miso / Blanched Spring Cabbage with Yuzu Pepper / Snow Peas with Fish Paste / Grated New Burdock / Fried Young Sweetfish with Rice Flour and Sea Salt (Second Dish) Sliced Spanish Mackerel with Myoga, Shiso, and Bubbly Vinegar Soy Sauce (Third Dish) Steamed Egg Custard with Crab Sauce and Fava Beans (Fourth Dish) White Asparagus with Butterbur Buds and Sea Snail (Fish) Fresh Fish of April with Grated Udo and Sakura Shrimp (Palate Cleanser) Ice Confection with Sweet Summer Orange (Meat) Beef Misuji with Wild Garlic and Potatoes (Final Dish) Goto Udon with Clams, Whitebait, and Garland Chrysanthemum (Dessert) Hyuga Summer Orange with Miso and Almonds (Tea and Sweets) Strawberry Yokan. May Menu (First Dish) Cream Cheese Tofu with Plum / Oven-Baked Young Corn / Fruit Tomato with Water Shield / Grilled Asparagus with Soy Sauce / Bamboo Shoot Pickled in Saikyo Miso / Fried Young Sweetfish with Rice Flour and Sansho Salt (Second Dish) Chicken Clam and Mud Squid with Sudachi (Third Dish) Steamed Egg Custard with Neck Meat, Sakura Shrimp, and Wakame (Fourth Dish) Grilled Red Snapper with Roasted Sake and Pickled Myoga (Fish) Seasonal Fish of May with Lotus Steamed and Wood Bud Sauce (Palate Cleanser) Ice Confection with Sweet Summer Orange (Meat) Beef Misuji with Caramelized Onion and Wasabi (Final Dish) Goto Udon with Clams, Whitebait, and Garland Chrysanthemum (Dessert) American Cherry with Hojicha and Mascarpone (Tea and Sweets) Mango Yokan.
April Menu (First Dish) Cream Cheese Tofu, Yame Green Tea / Firefly Squid, Vinegar Miso / Spring Cabbage Ohitashi, Yuzu Pepper / Snow Peas, Fish Cake / New Burdock Puree / Young Sweetfish, Fried with Rice Flour, Sea Salt (Second Dish) Sliced Spanish Mackerel, Myoga, Shiso, Bubbly Vinegar Soy Sauce (Third Dish) Fruit Tomato, Plum Wine Ohitashi (Fourth Dish) White Asparagus, Butterbur Buds, Sea Snail (Fish) Fresh Fish of April, Burdock Puree, Sakura Shrimp (Palate Cleanser) Ice Confection, Sweet Orange (Meat) Kyushu Beef Loin, Wild Garlic, Potato (Final Dish) Goto Udon, Clams, Whitebait, Garland Chrysanthemum (Dessert) Hyuga Natsu, Miso, Almond (Tea and Sweets) Strawberry Yokan. May Menu (First Dish) Cream Cheese Tofu, Plum / Young Corn Baked / Fruit Tomato, Water Shield / Asparagus, Grilled Ohitashi / Bamboo Shoot, Saikyo Miso Pickled / Young Sweetfish, Fried with Rice Flour, Sansho Salt (Second Dish) Surf Clam, Mud Squid, Sudachi (Third Dish) Asparagus, Sakura Shrimp, Amber-colored Cod Roe (Fourth Dish) Red Snapper, Grilled, Roasted Sake, Myoga Sweet Vinegar Pickles (Fish) Seasonal Fish of May, Steamed Lotus, Wood Bud Sauce (Palate Cleanser) Ice Confection, Sweet Orange (Meat) Kyushu Beef Loin, Amber Onion, Wasabi (Final Dish) Goto Udon, Clams, Whitebait, Garland Chrysanthemum (Dessert) American Cherry, Hojicha, Mascarpone (Tea and Sweets) Mango Yokan
April Menu (First Dish) Cream Cheese Tofu, Yame Green Tea / Firefly Squid, Vinegar Miso / Spring Cabbage Ohitashi, Yuzu Pepper / Snow Peas, Fish Cake / New Burdock Root Puree / Young Sweetfish, Fried with Rice Flour, Sea Salt (Second Dish) Sliced Spanish Mackerel, Myoga, Shiso, Bubbles Vinegar Soy Sauce (Third Dish) Grilled Eel, Grilled Broad Beans, Ashitaba Ohitashi, Sweetfish Fish Sauce (Fourth Dish) White Asparagus, Butterbur Buds, Turban Shell (Fifth Dish) Steamed Abalone with Ikura Sauce (Fish) Fresh Fish of April, Udo Puree, Sakura Shrimp (Palate Cleanser) Ice Confection, Sweet Orange (Meat) Imari Beef Loin, Wild Garlic, Potatoes (Final Dish) Goto Udon, Clams, Whitebait, Garland Chrysanthemum (Dessert) Hyuga Natsu, Miso, Almond (Tea and Sweets) Strawberry Yokan. May Menu (First Dish) Cream Cheese Tofu, Plum / Young Corn Baked / Fruit Tomato, Water Shield / Asparagus, Grilled and Soaked / Bamboo Shoot, Saikyo Miso Pickled / Young Sweetfish, Fried with Rice Flour, Sansho Salt (Second Dish) Tori Clam, Shogai Squid, Sudachi (Third Dish) Dried Conger Eel, Ikura, Ashitaba Ohitashi, Sweetfish Fish Sauce (Fourth Dish) Grilled Red Snapper, Roasted Sake, Myoga Sweet Vinegar Pickles (Fifth Dish) Fried Sesame Tofu, Hairy Crab Sauce (Fish) Seasonal Fish of May, Steamed Lotus, Kinome Sauce (Palate Cleanser) Ice Confection, Sweet Orange (Meat) Imari Beef Loin, Caramelized Onion, Wasabi (Final Dish) Goto Udon, Clams, Whitebait, Garland Chrysanthemum (Dessert) American Cherry, Hojicha, Mascarpone (Tea and Sweets) Mango Yokan.
