Japanese Cuisine Yamazato - The Okura Tokyo

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Reserviere Japanese Cuisine Yamazato - The Okura Tokyo

Nachricht vom Händler

▶Cancellations must be notified by the day before.
▶Cancellation policy
　Cancellations on the day or a no-show who fails to show up in 30 minutes after the reservation time:
　100% of the course or plan price will be charged.
　In the case of seat-only reservations, the following fees will be charged.
　Lunch: 6,000 yen x the number of people
　Dinner: 12,000 yen x the number of people

▶Menu items and the origins of ingredients are subject to change without notice.
▶Please note that it may not always be possible for us to meet your request for specific
　seating.
▶If you wish to make a reservation for more than 7 people, please call us.
▶Smart casual dress code
　※No shorts, sandals, men’s sleeveless shirts (tank tops or running shirts) are allowed.
　　No hats or caps are allowed.

Telephone：+81 (3) 3505-6070

Ich bestätige, dass ich den oberstehende Nachricht vom Händler gelesen habe

[April menu] From April 1st to April 30th

〈Appetizers〉
Vinegared Mozuku Seaweed Topped with Ark Shell, Yam and Cucumber
Oil-steamed Young Sweet Fish Topped with Nobiru and Paprika
Jellied Sea Bream Roe Topped with Koshiabura

〈Soup〉
Pureed Seasonal Onion Soup

〈Sashimi〉
Fatty Tuna, Halfbeak, Japanese Glass Shrimp, Sea Urchin and
Thinly-sliced Sea Bream Served with Soy Sauce, Citrus Sauce and Wasabi

〈Grilled Fish〉
Grilled Pacific Rudder Fish, Rolled Omelet with Whitebait, Bamboo Shoot,
Ostrich Fern with Thick Wakame Seaweed Sauce

〈Hot Pot〉
Turban Shell Grilled in the Shell, Wild Plant, Bracken and Taro Root

〈Beef〉
Wagyu Beef, White Asparagus, Bean Sprouts, Garlic with Kinzannji Miso Sauce

Smoked Firefly Squid, Ice Plant with Yolk Vinegar

〈Rice or Noodles〉

〈Dessert〉
Seasonal Fruit

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[March menu] From March 1st to March 31h
〈On a plate〉
Boiled Squid and Canola Flower in Broth
Lotus Root and Shrimp Marinated with Fava Beans
Tuna, Sea Bream and Pen Shell Served with Soy Sauce and Salt

〈Soup〉
Steamed Fish Paste Cake Mixed with Mugwort, Shiitake Mushroom in Clear Soup

〈 Grilled Fish〉
Grilled Spanish Mackerel and Seared Sesame Tofu with Starchy Soy Sauce
Firefly Squid with Sansho Pepper Miso, Paprika

〈Simmered Dish〉
Simmered Octopus, Potato, Udo, Carrot and Butterbur

〈Tempura〉
Assorted Tempura Served with Tempura Sauce, Grated Radish and Salt
Wakame Seaweed and Udo Topped with Jelly Fish Dressed in Vinegar

〈Noodle〉
Udon Noodles Topped With Herring

〈 Dessert〉
Seasonal Fruit

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[April menu] From April 1st to April 30th

<Assorted Seasonal Appetizers>
Grilled and Boiled Asparagus
Kombu-cured Sea Bream, Cherry Blossom Sushi
Root Mitsuba and Chicken Fillet with Grated Japanese Radish
Fried Mantis Shrimp with Dried Seaweed and Fatsia Sprout Dressed with White Miso
Skin Baked Greenling with Onion Soy Sauce
Horse Mackerel with Pickled Wasabi Flower and Sesame

〈Soup〉
Clear Soup with Minced Canola Flower Ball, Shrimp and Shiitake Mushroom

〈Deep-fried Dish〉
Deep-fried Japanese Rockfish with Bamboo Shoot, Ostrich Fern and Fava Bean

〈Simmered Dish〉
Simmered Spring Vegetables, Boiled Squid, Potato, Herring, Sea Bream Roe, Udo and Butterbur

〈Rice〉
Mozuku Porridge, Ice Fish with Starchy Soy Sauce and Pickles

〈Dessert〉
Strawberries

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[April menu] From April 1st to April 30th

〈On a plate〉
Vinegared Mozuku Seaweed Topped with Pen Shell, Yam and Cucumber
Oil-steamed Young Sweet Fish Topped with Nobiru and Paprika
Gunard, Japanese Rockfish and Squid Served with
Soy Sauce, Ponzu, Wasabi, and Ginger

〈Soup〉
Steamed Egg Custard with Orient Clam, Wild Vegetables

〈Grilled Fish〉
Salt-grilled Salmon with Bamboo Shoot and Ginger

〈Simmered Dish〉
Simmered Sea Bream, Potato, Sea Bream Roe and Milt in Soy Sauce

〈Tempura〉
Assorted Tempura Served with Tempura Sauce, Grated Radish and Salt
Smoked Firefly Squid and Ice Plant with Yolk Vinegar

〈Rice〉
Seasoned Rice with Peas, Pickles and Miso Soup

〈Dessert〉
Seasonal Fruit

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