三代目 文治 日比谷本店

A recommended course to enjoy the tastes of Miyagi and Sendai in a casual atmosphere. We have prepared a total of seven dishes centered around Sendai's famous beef tongue dish and incorporating seafood from Sanriku and other local ingredients. The menu offers a well-balanced selection of Miyagi's flavors, including Sendai Miso-Marinated Beef Tongue grilled over charcoal, Date-no-Gin Carpaccio made with fresh fish from Sanriku, and assorted Shiogama Oden (oden) with rich flavor. To finish off the meal, we offer a heartwarming taste of barley and toro (rice with barley sauce). This satisfying course is perfect for dinner parties and banquets. Only the meal ... 2,900 yen

A slightly extravagant recommended course that allows you to fully enjoy the flavors of Miyagi. This satisfying 8-course menu includes Sendai's famous beef tongue dish, seafood from Sanriku, and seasonal ingredients. Beginning with an appetizer of beef tongue with miso yakitori, two kinds of fresh sashimi are served, The dish is followed by a variety of unique Miyagi flavors, such as the char-grilled Sendai Miso-zuke Beef Tongue, grilled to a savory perfection. For the main course, tender veal tendon and fragrant Japanese parsley are dipped in a bowl and enjoyed. Shabu shabu shabu with tender veal tendon and Japanese parsley. The dish is served with udon noodles to finish off the meal, soaking up all the flavor of the nabe. After dinner, refresh yourself with seasonal ice cream. This course is perfect for banquets and gatherings. Only the dish itself ... 3,400 yen

A satisfying and recommended course that allows you to enjoy seafood from the Sanriku region and the tastes of Tohoku. We have prepared a well-balanced 8-course menu including fresh fish sashimi, rare beef tenderloin, and nabe dishes using seasonal ingredients. You can enjoy three kinds of assorted fresh sashimi and char-grilled beef tenderloin, a rare part of beef tenderloin, which is grilled over charcoal to a fragrant aroma. The main dish is a seasonal Sanriku Oyster and Wakadori Seri Nabe, which combines oysters full of flavor from Sanriku, Wakadori chicken, and fragrant Seri. You can enjoy the deliciousness of the nabe all the way through to the udon noodles that finish the dish. Seasonal ice cream is served after the meal. This course is perfect for banquets and gatherings. Only the meal ... 3,900 yen

This is our recommended special course that offers a sumptuous taste of Sendai's famous beef tongue and black Wagyu beef. From seafood from Sanriku to meat dishes, we have prepared a total of 9 dishes filled with the charms of Miyagi. The char-grilled Sendai thick-sliced beef tongue is grilled to a fragrant aroma, The famous boiled tongue, which is so tender that it melts in your mouth. For the main course, you can enjoy a delicious shabu shabu shabu with richly flavored Japanese black beef loin. The menu also includes an assortment of three kinds of fresh sashimi and seasonal tempura, The dish is followed by a colorful array of dishes, including three kinds of fresh sashimi, seasonal tempura, and even udon noodles to finish off the deliciousness of the nabe. This course is recommended for banquets, business entertainment, and special meals. Only the dish itself ... 4,900 yen

Our restaurant's proud special course, offering a luxurious taste of miyagi's seasonal delicacies. this nine-course meal includes sendai's famous beef tongue dishes, fresh fish from sanriku, and seasonal ingredients, all while enjoying unlimited refills of premium sake from across tohoku. the star of the show is our signature seri hot pot, featuring plenty of fragrant and crisp summer seri. enjoy unlimited refills of premium sake from across tohoku (mutsu hassen isaribi <aomori>, akabu junmai <iwate>, shirataki "dokara" <akita>, jokigen dewa no sato <yamagata>, sharaku junmai <fukushima>, hidaka-mi chokarakuchi junmai <miyagi>), making this a truly luxurious experience. this course is highly recommended for banquets, business dinners, and special occasions. *sake brands may change depending on availability.