旬魚 旬菜 笑くら 梅田阪急グランドビル店

This set meal includes 9 kinds of seasonal Japanese dishes such as assorted sashimi, chicken nanban, and seasonal steamed egg custard, as well as our specialty, sea bream rice with crab miso gratin. This course is served individually for each guest. Please come to our restaurant for an important dinner or lunchtime gathering. The menu is subject to change depending on the season and availability of ingredients.

This set meal includes assorted sashimi, seasonal steamed egg custard, chicken nanban, seasonal vegetables, and the famous sea bream rice, as well as Japanese black beef steak and crabmeat gratin. This course is served individually to each guest. Please come to our restaurant for an important dinner or a lunchtime gathering. The menu is subject to change depending on the season and availability of ingredients.

The "Sakikura no Shokado" is ideal for a lunchtime dinner party. 9 kinds of seasonal Japanese dishes such as assorted sashimi, chicken nanban, seasonal steamed egg custard, and our specialty, tai-meshi (sea bream rice) are served. This course is served individually to each guest. It is a great choice for important dinners and lunchtime gatherings. The menu may change depending on the season and availability of ingredients.

This set meal includes 9 kinds of seasonal Japanese dishes such as assorted sashimi, chicken nanban, and seasonal steamed egg custard, as well as our specialty, sea bream rice, assorted tempura, and crab miso gratin. This course is served individually to each guest. Please come to our restaurant for an important dinner or a lunchtime gathering. The menu is subject to change depending on the season and availability of ingredients.

This course features “Spicy Miso Stew with Beef Tendons and Pork Chops” as the main dish. It’s the perfect plan for banquets and gatherings, allowing you to enjoy a variety of exquisite dishes made with red sea bream and chicken all at once. *This course is served on large platters. *We do not accept reservations on Fridays.

August 25–Autumn Banquet Plan Enjoy a selection of sashimi and three types of appetizers, along with steamed black pork and maitake mushrooms in a bamboo steamer, and a magnolia leaf-wrapped ginjo-grilled dish featuring seasonal autumn salmon, taro, and large nameko mushrooms.

August 25–Autumn Banquet Plan Enjoy sashimi and a choice of three appetizers, followed by black pork and maitake mushrooms steamed in a bamboo basket, and a magnolia leaf-wrapped ginjo-grilled dish featuring seasonal autumn salmon, taro, and large nameko mushrooms.

August 25–Recommended Fall Banquet Plan Enjoy a platter featuring seasonal appetizers such as bonito, eggplant, and Pacific saury, along with our signature “Salmon Rare Fry.” For the main course, savor a Kuroge Wagyu steak. To finish, we’ll serve Sakura’s famous sea bream rice.

August 25–Recommended Fall Banquet Plan Enjoy a platter featuring seasonal appetizers such as bonito, eggplant, and Pacific saury, along with our signature “Salmon Rare Fry.” For the main course, savor a Kuroge Wagyu steak. To finish, we’ll serve Sakura’s famous sea bream rice.

Fall Banquet Plan Starting August 25 A premium plan where you can savor the season’s finest ingredients. The sashimi platter features bluefin tuna, Pacific saury, abalone, and bigfin reef squid; Sakura’s signature “Salmon Rare Fry”; and a double main course consisting of Kuroge Wagyu steak and late-season conger eel shabu-shabu.

Fall Banquet Plan Starting August 25 A premium plan where you can savor the season’s finest ingredients. The sashimi platter features bluefin tuna, Pacific saury, abalone, and bigfin reef squid; Sakura’s signature “rare-fried salmon”; and a double main course consisting of a Kuroge Wagyu steak and shabu-shabu made with late-season conger eel.

Starting with 8 types of autumn appetizers, the menu features a total of 15 dishes, including Kuroge Wagyu steak and crab miso gratin. This course is served individually to each guest for your peace of mind. It’s perfect for special dinners or celebrations! ◎ *This course is available for groups of 2 to 6 guests only.

[Year-End Party Plan with Early Booking Bonus] For reservations made by November 23 only, enjoy our all-you-can-drink plan for 8,000 yen per person (regularly 10,000 yen). Plus! For groups of 4 or more, we’ll give you a 4-go bottle of sake as a gift. We hope you’ll take advantage of this offer for your year-end parties and gatherings. Enjoy winter specialties such as cod milt and monkfish liver, as well as sashimi and deep-fried “Tora Fugu” (tiger pufferfish). You’ll also savor silver cod and oysters grilled with ginjo sake, a Kuroge Wagyu steak as the main course, and crab rice to finish the meal.

November 24–Winter Banquet Plan Enjoy a variety of appetizers perfect for pairing with drinks, followed by a sashimi platter featuring seasonal yellowtail and tuna. For the two main courses, savor a Kuroge Wagyu steak and a rich sea urchin broth hot pot featuring luxurious ingredients such as red sea bream, oysters, and cod milt.

November 24–Winter Banquet Plan Enjoy a variety of appetizers perfect for pairing with drinks, followed by a sashimi platter featuring seasonal yellowtail and tuna. For the two main courses, savor a Kuroge Wagyu steak and a rich sea urchin broth hot pot packed with luxurious ingredients such as red sea bream, oysters, and cod milt.

November 24–Recommended Plan to Savor Winter’s Seasonal Delicacies This plan is perfect for year-end parties, featuring a lavish platter of winter delicacies—including yellowtail, monkfish liver, and smelt—as well as a cod milt gratin and a Kuroge Wagyu steak as the main course.

November 24–Recommended Plan to Savor Winter’s Seasonal Delicacies This plan is perfect for year-end parties, featuring a lavish platter of winter delicacies—including yellowtail, monkfish liver, and smelt—as well as a cod milt gratin and a Kuroge Wagyu steak as the main course.

Winter Banquet Plan Starting November 24 Enjoy appetizers perfect for pairing with sake, followed by a sashimi platter featuring seasonal yellowtail and tuna, steamed black pork in a bamboo basket, and deep-fried chicken and tofu. For the main course, savor oysters and red shrimp prepared as a winter “ginjo-yaki.”

Winter Banquet Plan Starting November 24 Enjoy appetizers perfect for pairing with sake, followed by a sashimi platter featuring seasonal yellowtail and tuna, steamed black pork in a bamboo basket, and deep-fried chicken and tofu. For the main course, savor oysters and red shrimp prepared as a winter “ginjo-yaki.”