牛骨穴

Perfect for parties! Featuring sashimi and our signature stew, the Anaza Course is a hearty, 8-course meal that offers great value. <Menu Details> ● Appetizer Platter: Grated lotus root soup with white lingzhi mushrooms and Tanba shimeji; namul; sesame tofu; grilled eggplant; Kintaro sardines; Kujo scallions with grated yam; small turnip temari sushi; pear with grated daikon and salmon roe ● Sashimi: Assortment of 2 seasonal varieties ● Soup: Remnants of summer pike conger, matsutake mushroom dumplings with chrysanthemum-flavored broth, autumn eggplant and maitake mushrooms● Deep-Fried Autumn Mackerel, Olives, and Mushroom Spring Rolls with Japanese Mustard Sauce, Served with Raw Mushrooms and Watercress● Wrapped Autumn Salmon, Lotus Root Mochi, Figs, and Walnuts in Carta Farta ● Famous Beef Bone-Style Stew ● Rice with Autumn Pacific Saury and Handa-Style Noodles ● Dessert: Today’s Special ※Please note that the menu is subject to change depending on ingredient availability. You can also add an all-you-can-drink option to your course meal!

We also welcome group reservations and banquets. For inquiries regarding group sizes or private events, please feel free to contact “Ushinohone Anazama” directly! “Ushinohone Anazama” is a machiya facing Sanjo Street, just a 5-minute walk from Karasuma-Oike Station. Built during the Taisho era and renovated, the townhouse features impressive, thick, sturdy beams with a rich, timeless charm. The first floor features high ceilings and a traditional Japanese interior, with horigotatsu seating where you can stretch out and relax, as well as counter seating. The second floor has an attic-like space and offers tatami rooms with a different atmosphere from the first floor. Please relax and unwind in this cozy setting. <Menu> ● Appetizer Platter: Grated lotus root soup with white shiitake mushrooms and Tanba shimeji; namul; sesame tofu; grilled eggplant; Kintaro sardines; Kujo scallions with grated yam; small turnip temari sushi; pear with grated daikon and salmon roe ● Sashimi: Assortment of two seasonal varieties ● Soup: Remnants of summer pike conger, matsutake mushroom dashi with chrysanthemum-flavored sauce, autumn eggplant and maitake mushrooms ● Deep-fried autumn mackerel, olives, and mushroom spring rolls with Japanese mustard sauce, fresh mushrooms, and watercress ● Autumn salmon roll, lotus root mochi, figs, and walnuts in cartafarta ● Famous beef bone-style stew ● Rice with autumn saury, Handa-style noodles ● Dessert: Today’s special ※Please note that the menu is subject to change depending on ingredient availability. <All-You-Can-Drink Menu> 2-hour limit · Kirin Ichiban Shibori <Shochu> Sweet Potato / Barley 〈Plum Wine〉〈Red Wine, White Wine〉〈Whiskey〉White Horse〈Sake〉Kyosansui: Available hot〈Sours〉Lemon／Grapefruit／Yuzu／Calpis〈Soft Drinks〉Oolong Tea／Calpis／Ginger Ale／Coke／Orange Juice／Grapefruit Juice

Kuroge Wagyu Ribeye, Anaza’s Special Course <Menu Details> ● Appetizer Platter: Grated lotus root soup with white spirit mushrooms and Tamba shimeji; namul; sesame tofu; grilled eggplant; Kintaro sardines; Kujo scallions with grated yam and small turnips; temari sushi; pear shavings with salmon roe ● Sashimi: Assortment of 3 seasonal varieties ● Soup: Remnant of Summer Pike-Perch, Matsutake Mushroom Miso, Chrysanthemum-Flavored Gravy, Autumn Eggplant, and Maitake Mushrooms ● Deep-Fried Autumn Mackerel, Olives, and Mushroom Spring Rolls with Japanese Mustard Sauce, Fresh Mushrooms, and Watercress ● Autumn Salmon Wraps, Lotus Root Mochi, Figs, and Walnuts in Carta Farta ● Seared Barracuda, Cucumber Jelly ● Famous Beef Bone-Style Stew ● Rice with Pacific Saury, Handa-style Noodles ● Dessert: Today’s Special ※Please note that the menu is subject to change depending on ingredient availability. You can also add an all-you-can-drink option to your course meal!

Actually, this is our best value plan: Kuroge Wagyu rib roast with an abundance of seasonal ingredients <Menu Details> ● Appetizer Platter: Grated lotus root soup with white shiitake mushrooms and Tanba shimeji; namul; sesame tofu; grilled eggplant; Kintaro sardines; Kujo scallions with grated yam; small turnip temari sushi; pear with grated daikon and salmon roe ● Sashimi: Assortment of 3 seasonal varieties ● Soup: Remnants of summer pike conger, matsutake mushroom dumplings, chrysanthemum-flavored sauce, autumn eggplant, and maitake mushrooms ● Deep-fried autumn mackerel, olives, and mushroom spring rolls with Japanese mustard sauce, fresh mushrooms, and watercress ● Autumn Salmon Roll, Lotus Root Mochi, Fig, and Walnut “Carta Farta” ● Seared Bigeye Mackerel, Cucumber Jelly ● Famous Beef Bone-Style Stew ● Rice with Pacific Saury, Handa-style Noodles ● Dessert: Today’s Special ※Please note that the menu is subject to change depending on ingredient availability. <All-You-Can-Drink Menu> 2-hour limit: Kirin Ichiban Shibori <Shochu> Sweet Potato / Barley <Plum Liqueur> <Red Wine, White Wine> <Whiskey> Riku <Sake> Kyosansui: Available hot <Sours> / Lemon / Grapefruit / Yuzu / / Calpis 〈Soft Drinks〉 Oolong Tea / Calpis / Ginger Ale / Coke / Orange Juice / Grapefruit Juice