Muan

We have prepared private rooms and dishes suitable for your important celebrations such as birthdays, the first meal of the year, kanreki (60th birthday), yonjyu (100th birthday), yoninjyu (100th birthday), and face to face meetings. We will help make your banquet memorable with commemorative photos and special souvenirs made by Nasubi.

Taste the season in Shizuoka! This dish is finished with an assortment of seasonal ingredients from Suruga, including Shizumae fresh fish such as sakura shrimp and swordfish, and occidental vegetables. *Reservations must be made by the day before when using a private room (an additional 10% service charge will be added).

Carefully selected eels cultivated in high quality underground water are served in a colorful and gorgeous set meal. Beginning with Yanagawa (eel), we offer a variety of dishes such as eel cakes, rolled egg with eel, and bowl of eel rice. Please enjoy the blissful taste of soft and fatty eel.

Enjoy kaiseki cuisine featuring Suruga ingredients in a completely private room (with a restroom) just for you. The restaurant can be used for various occasions, such as entertaining important guests from outside of the prefecture and for meetings.

How about having a banquet at our popular eggplant restaurant Hanamuan on the first floor with a view of the garden and a special course featuring our famous dishes? With "Fujinokuni Limited Shizuoka Barley Wine" (draft beer) included in the all-you-can-drink package, this restaurant is also available at a reasonable price for first-time customers.

With a "Thank you" to those who have helped us A memorial service is an irreplaceable opportunity to spend time with those you were able to meet because of the presence of the deceased. We will assist you in creating a time of relaxed and rich conversation.

The weaning ceremony is a once-in-a-lifetime ritual and custom for babies. Generally, the ceremony has been held since the Heian period (794-1185), when the baby is 100 to 120 days old and baby teeth begin to erupt, to have the baby imitate eating with the hope that it will have no trouble eating throughout its life.

◆Sashimi assortment of southern bluefin tuna and shizumae fresh fish ◆First course 　Braised sea bream 　Seasonal tempura 　Steamed egg custard Second course 　Braised Fujinokuni pork with sakekasu 　grilled eggplant with cheese 　grilled sea bream with pine bark 　soaked mushrooms Third course 　3 pieces of shizumae nigirizushi Miso soup Seasonal blancmange ◆Drinks 　　Beer by the glass, wine red or white, coffee, yuzu honey juice, orange juice, pomegranate black vinegar juice, and oolong tea 　　orange juice, pomegranate black vinegar juice, and oolong tea.

Our chefs serve freshly fried tempura in a space reserved for our customers. Enjoy the crispy texture of the batter and the original flavor of the ingredients.

We want children to be able to feel the season and eat ingredients with a history... This was born from Chef Ishibaba's passion for food education.