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Japanese Restaurant Hagoromo/Hotel Okura Tokyo Bay

Name: Japanese Restaurant Hagoromo/Hotel Okura Tokyo Bay
Address: 1-8 Maihama, Urayasu-shi, Chiba, 279-8585, JP
Telephone: 047-355-3346
Price range: ¥4500 - ¥8500

和食レストラン羽衣/ホテルオークラ東京ベイ

Kaiseki (japonés formal), Cocina de Kioto, Teppanyaki

279-8585 1-8 Maihama, Urayasu-shi, Chiba(96m desde la estación Estación Tokyo DisneySea)Ver mapa

¥4,500 Almuerzo

¥8,500 Cena

Instrucciones

047-355-3346

京風会席をゆったりとテーブルでお召し上がりいただける、和食レストラン「羽衣」。

ここに、日本料理の真髄あり。ひと皿ひと皿に、旬の息吹にあふれた素材をふんだんに取り入れ、料理長が腕をふるいます。鉄板焼羽衣、お座敷もございます。

Menús de comida

[Lunch] Kyoyuzen ~Early Spring Small Kaiseki~ (Saturdays, Sundays, and public holidays from January 10th to February 1st, 2026)

Appetizer: Braised plum shellfish, shrimp, watercress, and thread clams. Soup: Jiko tofu, seared scallops, marsh scallops, plum carrots, parsley, and yuzu. Sashimi: Assorted two-course meal, buds, and wasabi. Grilled hassun: Grilled golden-eyed snapper nanten, dried persimmon with vinegar, yuzu egg, salmon hosho (paper wrap), small sea bream sushi roll, and rape blossoms. Simmered dish: Daikon radish, bamboo shoots, cod roe, horenso (seaweed), yuba (bean skin) sauce, and wasabi. Main course: Crab and egg rice, red miso soup, pickles. Dessert: Strawberry mousse, black beans, and jelly.

¥5,800Tarifa de servicio y impuestos incluidos

[Lunch] Kyoyuzen ~Early Spring Small Kaiseki~ (Saturdays, Sundays, and public holidays from January 10th to February 1st, 2026)

[Lunch] Kyoyuzen Umemitsuki Small Kaiseki Course (Saturdays, Sundays, and holidays from February 7th to March 1st, 2026)

Appetizer: Simmered whitebait, rape blossoms, angelica tree, bracken, and plum jelly. Soup: Sardine meatballs, sardine-style sashimi, shiitake mushrooms, carrots, burdock, parsley, and dewy ginger. Sashimi: Assorted two-dish platter, buds, and wasabi. Grilled hassun: Grilled Spanish mackerel, small fish sushi roll, castella cake, ice head with vinegar, dried Hakata persimmons, sweet beans simmered in honey, and hajikami. Simmered dish: Crab head, bamboo shoots, turnip, butterbur, and yuzu. Main course: Sea bream and butterbur miso rice, red miso soup, pickles. Fruit: Apple compote, strawberries, ponkan oranges, and cream.

¥5,800Tarifa de servicio y impuestos incluidos

[Lunch] Kyoyuzen Umemitsuki Small Kaiseki Course (Saturdays, Sundays, and holidays from February 7th to March 1st, 2026)

[Lunch] Seasonal Kaiseki Course ~Celebratory Kaiseki Course with Crab and Wagyu Beef~ (Saturdays, Sundays, and public holidays from January 10th to February 1st, 2026)

Appetizer: Dried crab and persimmon in vinegar, simmered plum shellfish, salmon wrapped in hosho paper, small sea bream sushi roll, ink-colored daikon radish, yuzu egg, and rape blossoms. Soup: White miso sauce, sesame tofu, shrimp and kudzu, pickled carrot with plum, Japanese parsley, and beaten mustard. Sashimi: Three-course assortment: buds and wasabi. Steamed dish: Steamed cloud-shaped egg, shiratama (rice flour dumpling), leeks, and ponzu sauce. Main dish: Wagyu beef steak, vegetables, and grated ponzu sauce. Simmered dish: Small crab hot pot, tofu, green onions, Japanese elm, shungiku (garland chrysanthemum), and yuzu. Main course: Crab rice porridge, leeks, and ginger soup. Dessert: Strawberry mousse, black beans, and jelly topping.

¥11,000Tarifa de servicio y impuestos incluidos

[Lunch] Seasonal Kaiseki Course ~Celebratory Kaiseki Course with Crab and Wagyu Beef~ (Saturdays, Sundays, and public holidays from January 10th to February 1st, 2026)

[Lunch] Seasonal Kaiseki Course - Wagyu Beef and Seafood Teppanyaki Kaiseki Course (Saturdays, Sundays, and public holidays from February 7th to March 1st, 2026)

Appetizers: Kohada sushi rolls, ice head with raw vinegar, simmered sardines with plum, Jiko castella cake, dried Hakata persimmons, sweet bean simmered in honey, shrimp roe. Soup: Cod wing with two layers, seared wakame seaweed, carrot with plum, rape blossoms, yuzu citrus. Sashimi: Three-course assortment, buds, wasabi. Fried food: Deep-fried sardine with spices, lotus root, kogoumi, lemon, salt. Simmered food: Crab head with bamboo shoots, turnip, butterbur, and yuzu citrus. Main course: Teppanyaki, Wagyu beef, shrimp, squid, scallops, vegetables, and grated ponzu sauce. Main course: Mozuku seaweed rice porridge, green onions, and ginger soup. Dessert: Apple compote, strawberries, ponkan oranges, and cream.

¥11,000Tarifa de servicio y impuestos incluidos