旬菜 筑前
Shunsai Chikuzen
| 一 | 二 | 三 | 四 | 五 | 六 | 日 |
|---|---|---|---|---|---|---|
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
引出食材美味的创作料理
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Vegetables from all over Japan and contracted farmers are the main ingredients. The menu is composed of seasonal fresh fish from various regions and carefully selected Japanese beef. We offer you a moment to enjoy "food" in a warm space.
Vegetables from all over Japan and contracted farmers are the main ingredients. The menu is composed of seasonal fresh fish from various regions and carefully selected Japanese beef. We offer you a moment to enjoy "food" in a warm space.
1,280 yen and up
Kombu salt is a homemade roasted salt rich in minerals that concentrates the umami component of kombu (a type of amino acid called glutamic acid). We use it in all of our dishes.
(Non-Alcoholic Beer Taste Beverage)
Each
(Ginger & Kabosu)
Each
(Chilean) Each
(Chilean) Each
2-hour limit per person. Last order for draft beer, Sapporo Black Label, shochu (barley/sweet potato, on the rocks, with water, or hot water), sake, Shochikubai Gokai (hot or cold), chuhai, oolong highball, jasmine highball, green tea highball, lemon sour, grapefruit sour, yuzu honey sour, fruit wines, plum wine, yuzu wine, peach wine, apple wine, mandarin wine, wine (red/white), whiskey (Suntory Kakubin, on the rocks or highball), soft drinks, oolong tea, green tea, jasmine tea.
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