蔭山樓

If each order is different, please indicate its menu name and number in the "Requests to the restaurant" section.

If each order is different, please indicate its menu name and number in the "Requests to the restaurant" section.

If each order is different, please indicate its menu name and number in the "Requests to the restaurant" section.

■ Today’s Assorted Steamed Vegetables and Side Dishes ■ Special Shrimp Tossed in Mayonnaise ■ Whole Shark Fin Simmered in Broth (approx. 28g) ■ Signature Chicken Broth Salt Soba (Half-Size) ■ Homemade Almond Jelly

If your orders are different, please take a moment to list the menu items and quantities in the “Special Requests for the Restaurant” field. ■ Today’s Assorted Steamed Vegetables ■ Braised Shark Fin with Thick Gravy (served over soba noodles or rice) ■ Homemade Almond Jelly

If your orders are different, please take a moment to list the menu items and quantities in the “Special Requests for the Restaurant” field. ■ Today’s Assorted Steamed Vegetables ■ Braised Shark Fin with Thick Gravy (served over soba noodles or rice) ■ Homemade Almond Jelly

If your orders are different, please take a moment to list the menu items and quantities in the “Special Requests for the Restaurant” field. ■ Today’s Assorted Steamed Vegetables ■ Tender Chicken with Thick Gravy over Rice in a Clay Pot ■ Homemade Almond Jelly

This course includes a welcome drink, today’s steamed vegetables, shrimp tossed in mayonnaise, and a whole Kesennuma-caught sandbar shark (approx. 90g) simmered in broth. The perfect lunch! ■ Toast: Please choose one drink from sparkling wine, red or white wine, draft beer, or soft drinks (Coke, ginger ale, iced oolong tea, iced or hot jasmine tea) ■ Today’s Assorted Steamed Vegetables and Small Side Dishes ■ Special Shrimp Tossed in Mayonnaise ■ Whole Yoshikiri Shark Simmered in Shark Fin Broth (approx. 90g) ■ Signature Chicken White Broth Salt Soba Noodles (Half-Size) ■ Homemade Almond Jelly

A course in which you can enjoy shark's fin in different forms, such as yaki-sale and simmered. Chef Kageyama also uses ingredients such as "Red Peacock" eggs from Chiba Prefecture and vegetables picked in the morning from the Miura Peninsula to create this luxurious course.

This course is recommended for evenings when you want to splurge a little or for special anniversaries.

This is a recommended course only available at Kagezanro Jiyugaoka store, which includes 3 kinds of Kagezanro appetizers, simmered shark's fin, dim sum and special noodles.