Ajidokoro Kifuya - Urayasu Brighton Hotel Tokyo Bay

Book at Ajidokoro Kifuya - Urayasu Brighton Hotel Tokyo Bay

Message from Venue

🍓 We offer special options perfect for birthdays and anniversaries! 🍓
　・ Anniversary plate: 2,800 yen (reservations required by 6 PM three days in advance)
　・ Whole cake: from 3,900 yen (reservations required by 6 PM two days in advance)
　・ Shichi-Go-San option for September–November: 3,000 yen (reservations required by 6 PM three days in advance)

▶ Semi-private rooms (for 5 or more guests); these are not completely private rooms.
▶ If you need a baby chair, please specify this in the request field.
▶ For lunch, ‘table seating & semi-private rooms’ are offered in two time slots: 11:30–13:00 and 13:30–15:00 (last order at 14:30).
▶ Guests with food allergies must contact the restaurant by the day before their visit. (The weekly changing lunch menu and “Shichisen” set menu cannot be adjusted for allergies.)
　Please check here for more details.

🚙 Information on parking 🚙
Guests dining at the restaurant can use the parking lot free of charge for up to 3 hours.
※ Parking is on a first-come, first-served basis on the day of visit; advance reservations are not possible, so please note this in advance.
※ If the parking lot is full, we may direct you to nearby parking facilities. In such cases, parking fees will be at your expense.
※ Weekends and holidays are extremely busy; we recommend using public transportation to reach us.

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Category

[Menu from June 1st to August 31st]
■ Eight Selections
Conger eel and tomato with plum and Tosa vinegar dressing, soft-boiled steamed abalone, charcoal-grilled skewers, corn tempura, conger eel sushi, seaweed vinegar and grated yam, Dutch-style boiled summer vegetables and shrimp dengaku, two kinds of appetizers of the day
■ Cold Dishes
Pureed white corn from Hokkaido
■ Charcoal Grilled Dishes
Yairo shiitake mushrooms from Niigata Prefecture, summer vegetables, Himuro pork finished with smoke and koji
■ Sashimi
Chef's recommended assortment, seaweed salt and sweet soy sauce
■ Seasonal Grilled Dishes
Salt-grilled sweetfish with tade vinegar, Japanese Black beef sirloin and eel, burdock root
■ Main Dish
Cold soup, grilled horse mackerel rice ball, myoga ginger, cucumber, pickles
■ Dessert

[Menu from September 1 to November 1]
■ First bowl
Dashi made with tuna flakes and niban-kura kelp – Autumn Aroma

■ Eight selections
Skewers with a smoky aroma; steamed abalone gently simmered; Himeshiro chicken fried with salt and koji; smoked-style salmon from Shizuoka, cheese soaked in Nishinzuke; grilled mackerel sushi; blanched chrysanthemum leaves and spinach; two types of today’s appetizers

■ Autumn seasonal plate
Roast Yonezawa beef sirloin with figs and persimmons; black sauce made with roasted sake

■ Sashimi
Chef’s recommended assortment; served with seaweed salt and sweet soy sauce

■ Seasonal flames
Whole grilled whiting with crisp fishbone crackers; charcoal-grilled “Beni no Kokubou” sweet potatoes from Chiba; grilled medley of eight kinds of mushrooms and shrimp

■ Meal
Grilled matsutake rice balls; crab paste topping; pickled side dishes

■ Dessert