Kissho / Kisshorobata - 岐阜グランドホテル

Book at Kissho / Kisshorobata - 岐阜グランドホテル

Message from Venue

- Please note we may not be able to accommodate specific seating requests. Thank you for your understanding.
- If you are more than 30 minutes late and we cannot reach you, we may have to treat the reservation as canceled. If you expect to be late, please be sure to contact us. Please note: cancellations made on the day of the reservation will be charged 100% of the fee.
- For reservations of 9 or more guests, please contact the restaurant directly.

★ Closed: Every Tuesday

For inquiries by phone: 058-233-1125

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Menu
• Aperitif: Wild herb liqueur
• Appetizers: Gifu vegetables in shiraae with cassia (桂皮); mulberry bean confection, lightly flour-fried; and more
• Soup: Signature Mino medicinal-style Hida beef broth
• Sashimi: Seasonal fresh fish with herbs; sashimi yuba; herbal soy sauce
• Main hot dish: Hida beef flavored shabu‑shabu with summer herbs and edible flowers
• Grilled: Salt-grilled Gifu ayu (sweetfish)
• Covered dish: Tender simmered Gifu pork with safflower sauce
• Rice: Ayu zosui (sweetfish rice porridge)
• Pickles: Hida pickled napa cabbage; nagaimo (Japanese yam)
• Dessert: Figs preserved in monk fruit (luo han guo), and more

≪Menu: October 16 Onwards≫
■Appetizers: Clear Stream Beauty Chicken Hariyo Pickled in Persimmon Vinegar
　　　　Sesame Tofu, Kinka Shrimp in Glossy Broth
　　　　Kiso/Nagara River Striped Loach Simmered in Sansho Pepper, etc.
■Clear Soup: Famous Mino Medicinal Hida Beef Soup
■Sashimi: Two Types of Seasonal Fresh Fish
■Main Course: Hida Beef Shabu-Shabu with Gifu Prefecture Vegetables
■Grilled Dishes: Gujo Tenjin Salt-Grilled Fish, Yuba Ayu Miso Dengaku
■Warm Dish: Gifu Prefecture Pork Simmered Tender, Steamed in Double-Layered Cloth
■Final Bowl: Local Miso-Based Soup
■Rice: Gifu Hatsushimo Rice, Oku-Nagara Large Trout Rice
■Pickles: Two Types
■Dessert: Seasonal Fruit, Sweet Treat

≪Menu — from May 11≫

• Kobachi (small starter): Goma-dofu (sesame tofu)
• Suimono (clear soup): Signature Mino yakuzen Hida beef soup (medicinal-style broth)
• Tsukuri (sashimi): Seasonal fresh fish
• Main (daimono): Hida beef seasoned shabu‑shabu with vegetables from Gifu Prefecture
• Yakimono (grilled): Salt-grilled Gifu ayu (sweetfish); yomogi-fu (mugwort gluten) with ayu miso-grilled
• Agemono (fried): Ebi tempura, Hida maitake mushroom, green chili
• Tome-wan (final soup): Local miso soup with Hida sansho (Japanese pepper)
• Gohan (rice): Gifu Hatsushimo “Takumi” rice — steamed white rice
• Koumono (pickles): Takana pickles
• Mizumono (dessert): Seasonal fruit, seasonal jelly, and sweet confection

《御献立》
■前菜：長良鮎鮨　筍木の芽焼き　宇治丸（鰻）山椒焼き　郡上吉田川幻のカジカ　など
■造り：鯉の洗い　鯛香草焼き
■台物：泥鰌豆味噌小鍋仕立て
■焼物：岐阜鮎塩焼き　奥長良大鱒塩焼き　金華海老煎餅
■進肴：清流長良鮎煮びたし
■温物：鮑ふくら煎り　岐阜県産豚柔らか煮
■御飯：岐阜ハツシモ米　鮎雑炊
■香物：飛騨紅かぶ　山牛蒡味噌漬け
■水物：フルーツコンポート　無花果羅漢果着け　岐阜県産苺　羊皮餅　

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