惠比壽 鮨 謙心

・內容會根據鮮魚供應情況而變化，因此我們在此列出一個範例。 套裝範例 [第1道] 時令八寸（5種） [第2道] 鰹魚生魚片 [第3道] 幼香魚天婦羅 [第4道] 小劍魚蓋飯（握壽司） [第5道] 真鯛 [第6道] 墨魚 [第7道] 北貝道） [第5道] 真鯛 [第6道] 墨魚 [第7道] 北貝道 [第89] 竹鯛 [第1003 道貝肉道]第 100 道。中脂鮪魚 [第12道] 方頭魚 [第13道] 虎蝦 [第14道] 鰻魚手捲 [第15道] 紅湯 [第16道] 時令水果芭菲 9種握壽司，手捲。 10種單點菜 共20種 ※內容可能會根據季節和供應情況而有所不同。

・菜單會根據新鮮魚的供應情況而變化，因此我們僅列出一些範例。 ・時令八寸（5道菜）（配香檳）・鰹魚刺身（配博若萊佳美）・小香魚天婦羅（配山梨甲州）・小碗帶魚（握壽司）・真鯛（配澳大利亞綠維特利納）・墨魚・北寄貝貝西莢竹莢（・竹莢配葡萄牙阿爾巴利諾）・小肌・赤鯛（紅肉）（配加州梅洛）・中腹・方頭魚（配羅訥河谷維歐尼）・車打蝦・鰻魚手捲（配奧地利味酒）・紅噌湯・時令水果芭菲9 握壽司、10 道手捲和單點菜餚 共 20 道菜 ※菜單和搭配僅供參考，可能會根據實際情況更改可用性

菜色內容可能因新鮮魚類的供應情況而有所調整，以下僅為例子。 [主廚發辦套餐範例（菜餚內容可能因供應情況而有所調整）] 1-5.時令八寸（5道菜）（搭配：香檳） 焯水扇貝配三葉魚 章魚黃瓜配梅子醬 燜金鯛配茄子 海蜇草花醬 石滷 7.腐皮蒸帶魚（搭配：日本清酒七本屋紀之川） 9. 海帶醃鯛魚（搭配：西班牙查科利） 10. 墨魚 11. 真魚（搭配：日本清酒荒正白） 12. 秋刀魚 14. 瘦鮪魚（搭配：德國黑皮諾） 15. 秋刀魚 14. 瘦鮪魚（搭配三皮諾） 15. 167.特色菜：精選甜蝦（3隻） 18. 鰻魚手捲（搭配：日本清酒達摩正宗） 19. 紅味噌湯 20. 時令水果芭菲 9種握壽司，10種捲壽司和單點菜品，共20 *菜單和搭配內容僅供參考~・~・~・~・~・~・~・~・~・・・【不含海鮮的廚師發辦套餐示例】1-5.什錦開胃菜（共5道菜）鹽烤三文魚配海藻豆；鱸魚配蘆薄醬和什錦開胃菜（共5道菜）鹽烤三文魚配海藻豆；鱸魚配蘆薄司醬和西葫蘆醬乾香乾醬；乾醋豆；時令紅魚配白蘿蔔泥和紫甘藍；7. 炸時令白魚配青椒；8. 生銀魚素麵；9. 比目魚（壽司）；10. 時令紅魚（壽司）；11. 時令什錦飯；12. 時令藍魚（壽司）；13. 時令）；中等肥瘦鮪魚（壽司）；16. 時令壽司（壽司）；17. 甘鯛（壽司）；18. 蔥金槍魚捲（壽司）；19. 味噌湯；20. 芒果和凍酸奶。 *魚類如可使用鰹魚、竹莢魚、甘鯛、小肌魚、白魚和香魚。嚴格來說，這些食材可能不符合猶太教規，但我們無法滿足任何額外的要求。我們可以省略這些食材，但無法提供替代品。感謝您的體諒。

The menu may vary depending on the availability of fresh fish. Seasonal dishes (5 items) (Pairing: Champagne) Boiled scallop and mitsuba, octopus and cucumber with plum paste, kaname and eggplant, kazuki with chrysanthemum flowers, Ishikawa small sweet potato caviar, brown beans6.Grilled bonito with straw roe (Pairing: Fried conger eel (Pairing: Austrian Blaufränkisch)7.Fried conger eel 8.Tachi fish steamed with yuba (Pairing: Japanese sake hiyaoroshi)9.Sea bream konbujime (Pairing: Spanish chacori)10.Sumi squid 11.Arako (Pairing: Portuguese orange wine)12.Akinata fish 14.Akami (Pairing: German Specialty: Specially selected amaebi with 3 prawns18. Eel hand roll (paired with American Merlot)19. Red miso soup20. Seasonal fruit parfait 9 nigiri, 10 maki and a la carte dishes, 20 items in total. Fried seasonal white fish, green pepper 8. Fresh shirasu somen noodles 9. Karei (sushi) 10. Seasonal red fish (sushi) 11. Mixed rice with seasonal ingredients 12. Seasonal blue fish (sushi) 13. Seasonal white fish (sushi) 14. Akami (sushi) 15. Chutoro (sushi) 16. Toki-salmon (sushi) 17. Miso soup 20. Mango and frozen yogurt *Fish such as bonito, horse mackerel, sea bream, kohada, baby sardines and sweetfish may be used. Although these may not be strictly kosher ingredients, we are unable to provide any further support. We can choose not to provide these ingredients, but we cannot provide substitutions. Please understand.

The menu may vary depending on the availability of fresh fish. Seasonal dishes (5 items) (Pairing: Champagne)Boiled scallop and mitsuba, octopus, cucumber, plum paste, kaname and eggplant, kazuki with chrysanthemum flowers, Ishikawa taro caviar, brown beans6.Grilled bonito on straw (Pairing: Japanese sake Akishika dry) 7.Fried conger eel Fried 8. Steamed swordfish with yuba (Pairing: Sake Nanahonyari Kinohana)9. Sea bream konbujime (Pairing: Spanish chacori)10. Sumika 11. Arako (Pairing: Sake Shinsei Ecru)12. Akinata fish14. Akami (Pairing: German Pinot Noir)15. Nakatoro 16. Salmon roe (Pairing: Specialty: 3pcs amaebi (paired with Japanese sake Hououmida)18. Eel Temaki (paired with Japanese sake Daruma Masamune)19. Seafood-supporting omakase course example】1-5.Hachisun assortment (5 items in total)Salmon grilled with salt Edamame Sea bass Ume plum soy sauce dried gourd Bean with sesame paste Mozuku vinegared corn rubbed down 6.Seasonal red fish with grated onion and purple sprouts 7.Fried white fish, green pepper 8.Fresh shirasu Somen noodles 9.Karei (Japanese flatfish) (Sushi) 10. Seasonal red fish (sushi) 11. Mixed rice with seasonal ingredients 12. Seasonal blue fish (sushi) 13. Seasonal white fish (sushi) 14. Akami (sushi) 15. Chutoro (sushi) 16. Toki salmon (sushi) 17. Sweet sea bream (sushi) 18. Negitoro roll (sushi) 19. Miso soup 20. Mango and frozen yogurt *Katsuo, Aji, and Fish such as bonito, horse mackerel, sea bream, kohada, baby sardines, sweetfish, etc. may be used. Although these may not be strictly kosher ingredients, we are unable to provide any further support. We can choose not to provide these ingredients, but we cannot provide substitutions. Please understand.

The menu may vary depending on the availability of fresh fish. Seasonal dishes (5 items): Boiled scallop and mitsuba, octopus and cucumber with ume plum paste, kaname and eggplant, simmered kazuki with chrysanthemum flowers, Ishikawa yam caviar, green soybean 6.Fried bonito with straw roast 7.Fried conger eel 8.Steamed swordfish with yuba leaves 9.Sea bream kombujime 10.Smelt 11. Seasonal red fish with grated devil's tongue and purple sprouts 7.Fried white fish with green pepper 8.Fresh shirasu somen noodles 9.Karei (flatfish) (sushi) 10.Seasonal red fish (sushi) 11. Seasonal white fish (Sushi) 14. Red fish (Sushi) 15. Chutoro (Sushi) 16. Toki salmon (Sushi) 17. Sweet sea bream (Sushi) 18. Negitoro maki (Sushi) 19. Miso soup 20. Mango and frozen yogurt Fish such as bonito, horse mackerel, sea bream, kohada, shirasu and ayu fish may be used. Although these may not be strictly kosher ingredients, we are unable to provide any further support. You may choose not to serve these ingredients, but we will not be able to provide substitutions. Please understand.