Reserviere Manhattan Table / Shinjuku Washington Hotel

●○● Notice from the Restaurant ●○●
[To Customers with Food Allergies]
While our facility takes the utmost care to ensure that customers with food allergies can enjoy meals at our restaurant with family and friends, please note the following points.

[Points to Note]
1. We have confirmed the presence of the 8 specified allergens (shrimp, crab, walnuts, wheat, buckwheat, egg, milk, peanuts) and 20 similar allergens in our ingredients based on information from the manufacturers.
2. As our dishes are prepared in the same kitchen as other menu items, there is a possibility of trace amounts of allergens being mixed in during processing or cooking.
3. Please consider the above before making your final decision.

■For cancellations on the day of your reservation, please contact us by phone by 5 PM.
■Telephone inquiries: 03-3344-6109 (10 AM - 6 PM)
Starry
Chef’s recommended course featuring an elegant hors d’oeuvre stand, Kuroge Wagyu beef, a fish course and dessert.
Starry
¥ 11.990 (Inkl. Gebühren & Steuern)
＜March 1 - May 31, 2026＞
Chef ’s recommended course — A splendid assortment of appetizers, Japanese black WAGYU, canadian lobster & red sea bream
・Hors d’oeuvre stand (5 items) — share style
Examples:
　Sweet-pickled, kelp‑cured herring — floral presentation
　Low‑temperature–cooked Kagoshima Kurobuta pork with black vinegar and Gorobei soy dressing
　Tartlet of daiginjo-infused cream cheese and anchovy, garnished with caviar
　Marinated sakura trout scented with cherry (sakura) leaves
　White asparagus potage, etc.
・Canadian lobster and red sea bream with bonito-dashi red-wine sauce and young burdock purée
・Grilled Japanese black WAGYU with morel mushroom fricassée
・Today’s dessert
・Bread made with Kiryu yeast
・Coffee or tea
・Petit four

＜June 1- August 31, 2026＞
Chef’s Recommended Course — Special Hors d’Oeuvres, Japanese Black Wagyu, Australian Abalone & Grunt (Isaki)
・Hors d’oeuvre stand (5 items) — share style
Examples:
　Grilled Eel (Kabayaki) and Eggplant Pressé, Flavored with Niyodogawa Sansho from Kochi
　Caprese of Amela Tomatoes and White Peach, with Shiso-Scented Genovese Sauce
　Cumin-Scented Beet Mousse
　Mélange of Hokkaido Scallops and Shrimp with Tosa-Vinegar Espuma
　Chilled Kita-akari Vichyssoise with Bonito Dashi, etc.
・Sautéed Australian Abalone & Isaki with Orange-Braised Endive and Yuzu-Kosho White Wine Sauce
・Grilled Japanese Black Wagyu Sirloin — Paprika Purée, Red Wine and Black Vinegar Sauce
・Dessert of the Month
　June － Catalana with Coconut Milk and Mango
　July － Cassata with Brandy-Scented Nuts & Fruits
　August － Lemon Tart with Yogurt Cream
・Bread made with Kiryu yeast
・Coffee or Tea
・Petit four
Kleingedrucktes
*The photo is for illustrative purposes only.
*The menu may change depending on the season and availability.
*The rice (cooked rice) served with our course meals is domestically produced rice.
Gültige Daten
01 Feb ~
Mahlzeiten
Abendessen
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Anforderungen

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If you are a member, please enter your membership number.
If you have any food allergies, please let us know.

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