Japanese restaurant KEYAKI - パレスホテル大宮

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Reservar en Japanese restaurant KEYAKI - パレスホテル大宮

Mensaje de establecimiento

▶ Please note that we may not be able to meet your request for seat selection. ▶ If you have any foods that you are not allergic to, please fill in the request column. ▶ If you can not contact us after 30 minutes of reservation, we may be forced to cancel it, so please contact us if you are late. ▶ phone: 048-647-3300 (Hotel representative)

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[Menu available until February 1st]
Appetizer: Shirako Tofu
Pickled Herring Roe in Matsumae Style
Simmered Abalone
Edo-style Seri Marinated in Celery
Raisin Castella
Soup: Yukigomori Soup
Crab Head, Golden Eye Snapper, Colorful Vegetables
Sashimi: Ice-topped
Seasonal Fish Platter, Colorful Garnishes
Grilled Dishes: Wakasa-yaki Nodoguro (Blackthroat Seaperch), Grilled Fugu Milt, and Vinegar
Daimono: Seafood Shabu-shabu, Crab, Yellowtail, Green Onion, Mizuna (Plum Mustard), Enoki
Main Dish: Wagyu Beef Steak, Bamboo Shoots, Potato, Green Pepper, Wasabi
Meal: Crab-Cooked Rice, Red Mashi Soup, Pickles
Dessert: Seasonal Fruit

[Menu from February 3rd to 28th]
Appetizer: Tempura Tofu
Clams and Asparagus Marinated
Squid with Sake Kasu (Sake-kasu)
Foie Gras Two-Colored Azuki Bean Paste
Snow-Wrapped Lotus Root
Soup: Young Bamboo Bowl
Young Shoots of True Bamboo, Shrimp, Bamboo Shoots, Fern, Leaf Buds, Plum Carrots, Daikon Radish
Sashimi: Ice-Served
Seasonal Fish Platter with Various Garnishes
Grilled Dish: Today's Grilled Dish
Simmered Dish: Braised Kinki
Main Dish: Wagyu Beef Steak
Meal: Boiled Bamboo Shoot Rice, Red Miso Soup, Pickles
Fruit: Seasonal Fruit

*The menu will change from March onwards.
*The menu may change depending on the availability of ingredients.

[Menu until February 1st]
Appetizer
Soup: Turnip Sashimi
Sashimi: Plum-themed
Seasonal Fish Platter with Colorful Garnish
Grilled Dishes: Salt-Grilled Winter Yellowtail, Grilled Bamboo Shoots with Sansho Pepper, Netted Yuzu Citrus, and Myoga
Simmered Dishes: Shrimp Potato, Carrot with Plum, Soft-Simmered Octopus, Yuba Skin, and Green Flavor
Main Dish: Wagyu Beef Steak, Colorful Vegetables
Meal: Crab Rice, Red Miso Soup, Pickles
Fruit: Seasonal Fruit

[Menu from February 3rd]
Appetizer: Tempura Tofu, Clams Marinated in Asparagus, Squid with Sake Kasu (Red Rice Miso), and Foie Gras Two-Colored Azuki Bean Paste Snow-shaped lotus root
Soup: Young bamboo bowl
Sashimi: Assorted seasonal fish, various garnishes
Grilled: Miso-grilled Spanish mackerel, kyarabuki, and achara-ni
Simmered: Sawani nabe (hot pot), duck, and various vegetables
Side Dish: Wagyu beef steak, various vegetables, and chiri-oroshi
Meal: Bamboo shoot rice, red miso soup, pickles
Fruit: Seasonal fruit

*Menu contents may change depending on availability
*Menu contents will change from March

[Menu available until February 1st]
Appetizer: Edo-style celery, foie gras two-colored jelly, raisin castella, smoked duck, herring roe
Sashimi: Assorted seasonal fish, various garnishes
Grilled dish: Spanish mackerel with yellow sake kasu, mesh hat yuzu
Simmered dish: Lily root manju, simmered conger eel, green meat, wasabi
Fried dish: Whitefish milt, scallion, maple leaves, ponzu sauce
Meal: Crab rice, red miso soup Pickles
Fruit: Seasonal Fruit

[Menu from February 3rd]
Appetizer: Cheese and Cucumber with Sake Kasu Dressing, Milt Jelly Dressing, Low-Tempura Chicken Breast Loin
Grilled Turban Shell with Seaweed, Marinated Green Vegetables
Sashimi: Assorted Seasonal Fish Platter, Various Garnishes
Grilled: Yuan-yaki Silver Cod, Karabuki, Achara-ni
Simmered: Simmered Young Bamboo
Fried: Fried Whitefish with a White Fan
Meal: Bamboo Shoot Rice, Red Mashi Soup, Pickles
Fruit: Seasonal Fruit

*Menu contents may change depending on availability
*Menu contents will change from March.

Chopsticks for celebration: Snow crab and red and white pickled vegetables
Salmon roe, mung beans, gold leaf
Snacks for celebration: Konowata (fish roe) and egg
Herring roe marinated in white soy sauce, grilled Karasumi
Simmered shrimp, duck yamabuki (Japanese jack-in-the-box), baby azalea
Black beans with gold leaf and pine needles, Hakata persimmon butter
Club soup: Clams in salted water, crane radish, turtle carrot, vine greens, dew ginger
Sashimi: Wild small sea bream sashimi, seasonal sashimi platter, celebratory buds
Food for celebration: Spiny lobster in Akebono style, Hyuga summer net hat Hajikami
Daimono: Wagyu beef steak, warm vegetables
Red wine miso sauce, Dijon mustard, watercress
Fried dishes: Golden fried abalone, fried jigu (shrimp) fish, lion peppers, salt, lemon, ears of rice
Meal: Celebratory nigiri sushi or red sea bream with red rice, sesame salt, assorted pickles
Dinner soup: Kelp soup, grated kelp, rice crackers
Dessert: Seasonal fruit

*Photos are for illustrative purposes only.
*Reservations must be made at least 5 days in advance.

・Celebration Appetizers: Red and White Pickled Salmon Roe, Green Beans, Herring Roe Pickled in White Soy Sauce
　　Grilled Karasumi, Duck Yamabuki, Shrimp Stew, Persimmon Butter Hakata
・Clear Soup: Clam Shells, Crane Radish, Turtle Carrot, Bitter Ginger
・Sashimi: Seasonal Fish, Assorted Sashimi, Celebration Buds
・Home Appetizers: Grilled Silver Cod with Kyoto-Style Sauce
　　Sockeye Salmon Temari Sushi, Hyuga Natsu Netted Hat, Hajigami
・Fried Dishes: Angel Shrimp and Flatfish Tempura
・Appetizers: Steamed Domestic Eel and Yuba with Egg Soup, Tortoiseshell Bean Paste, Wasabi
・Main Dish: Sea Bream Red Rice with Sesame Salt
・Pickled Vegetables: Assorted
・Deep-Cooked Soup: Kelp Soup, Grated Kombu Seaweed, Rice Crackers
・Dessert: Seasonal Fruit
*The photo is for illustrative purposes only.
*Reservations must be made at least 5 days in advance.

(Menu available until February 1st)
Appetizer: Edo-style parsley, foie gras two-colored jelly, raisin castella, smoked duck, herring roe
Sashimi: Seasonal fish, colorful garnish
Grilled: Today's fish, net-shaped yuzu citrus, vinegared myoga
Or Wagyu steak, colorful vegetables
Simmered: Lily root manju, simmered conger eel, green meat, wasabi
Fried: Whitefish milt, green onion, maple leaves, ponzu sauce
Meal: Crab rice, red miso soup, pickles
Dessert: Millet Zenzai, Salted Kelp

(Menu available from February 3rd to 28th)
Appetizers: Cheese and Sake Kasu Dressing, Milt Jelly, Low-Temperature Chicken Breast Loin, Grilled Turban Shell, Marinated Green Vegetables
Sashimi: Assorted Seasonal Fish with Various Garnishes
Grilled Dishes: Fish of the Day or Wagyu Beef Steak
Simmered Dishes: Simmered Young Bamboo
Fried Dishes: Deep-fried Whitefish
Meal: Bamboo Shoot Rice, Red Miso Soup, Pickles
Dessert: Millet Zenzai, Salted Kelp

*The menu will change from March onwards.

[Menu available until February 1st]
Appetizer: Edo-style parsley, tamagoyaki (rolled omelet), Genji kamaboko (fish cake), simmered shrimp, Matsumae-zuke herring roe, grilled Spanish mackerel, and yuzu citrus.
Sashimi: Assorted seasonal fish, colorful garnishes.
Simmered: Shinda maki (rolled sushi roll), shrimp potato, carrot with plum, green onion, octopus.
Steamed: Chawanmushi (savory egg custard).
Fried: Tempura, shrimp, conger eel, vegetables.
Meal: Crab rice, red miso soup, pickles.
Dessert: Zenzai (red bean soup with millet), salted kelp.

[Menu available from February 3rd to 28th]
Appetizer: Foie gras two-colored jelly, low-temperature cooked chicken loin, tempura tofu. Marinated Green Vegetables
Sashimi: Seasonal Fish Platter with Various Garnishes
Simmered: Young Bamboo Stew
Steamed: Chawanmushi
Fried: Tempura
Meal: Bamboo Shoot Rice, Red Mashi Soup, Pickles
Dessert: Millet Zenzai, Salted Kelp

*Menu contents may change depending on availability
*Menu contents will change from March