Réserver à Kinshicho Sumibi Naru

Thank you for visiting the online reservation page for Kinshicho Sumibi Naru.
We look forward to welcoming you.

● Please note that we may not always be able to accommodate specific seating requests. Thank you for your understanding.
● If you are more than 30 minutes late for your reservation and we cannot reach you, the reservation may be cancelled. If you will be late, please be sure to contact us.
● Children are permitted only if they can dine on the same course as adults.
● We offer counter seating for 1–3 guests and table seating for 3–4 guests.
※ For private room use by 2 guests, an additional private-room fee of ¥3,300 will be charged.
● For reservations of 5 or more guests, please contact the restaurant directly.

[For reservations of seats only]
If you would like details about à la carte options, please contact us by phone.

Phone inquiries: 080-3493-1426
¥8,800 course
¥8,800 course
¥ 8 800 (TTC)
Carte bancaire requis lors de la réservation
Menu
- Nimono Anago Temaki Sushi (simmered conger eel hand roll) with seasonal vegetable purée
- Salad of seasonal vegetables and kuroge wagyu shabu-shabu slices
- Three kinds of sashimi from fresh wild-caught fish
- Charcoal-grilled Shingen-dori (Shingen chicken) seasoned with salt
- Charcoal-grilled seasonal fish, seared
- Menchi-katsu of Ezoshika from Shibecha Town (Shibecha venison minced cutlet)
- Signature Tai-meshi in a donabe (sea bream rice cooked in an earthenware pot), served with akadashi miso soup and pickles
- Homemade sesame tofu with kinako (roasted soybean flour) and kuromitsu (black sugar syrup)
Repas
Dîner
Lire la suite
¥11,000 Course
¥11,000 Course
¥ 11 000 (TTC)
Carte bancaire requis lors de la réservation
Menu
- Simmered conger eel hand-rolled sushi with chawanmushi (savory steamed egg custard)
- Grilled vegetable salad with seasonal dressing
- Assorted sashimi — four varieties of wild-caught fresh fish
- Kaga lotus-root manjū with shrimp ankake (savory shrimp sauce)
- Charcoal-grilled thick asparagus wrapped in Kuroge Wagyu beef
- Charcoal-grilled whole seasonal fish
- Today’s donabe (clay-pot) rice, served with chazuke dashi (tea-broth) and pickles
- Homemade adzuki beans with shiratama (glutinous rice dumplings)
Repas
Dîner
Lire la suite
¥13,200 course with Japanese sake and wine pairings
¥13,200 course with Japanese sake and wine pairings
¥ 13 200 (TTC)
Carte bancaire requis lors de la réservation
Menu
- Simmered anago hand-rolled sushi (temaki), seasonal vegetable purée
- Salad of seasonal vegetables and kuroge wagyu shabu-shabu beef
- Three kinds of seasonal sashimi
- Charcoal-grilled Shingen-dori chicken, salt-grilled
- Charcoal-grilled seasonal fish, seared
- Menchi-katsu of Ezo venison from Shibecha Town
- Donabe rice with salmon belly (sake harasu) and ikura, served with red miso soup and pickles
- Homemade sesame tofu (goma-dofu) with kinako and kuromitsu

Pairing
One sparkling, one white, one red, two sakes, one dessert wine
Repas
Dîner
Lire la suite
Course with sake and wine pairings — ¥15,400
Course with sake and wine pairings — ¥15,400
¥ 15 400 (TTC)
Carte bancaire requis lors de la réservation
Menu
- Simmered anago temaki sushi; chawanmushi (savory steamed egg custard)
- Grilled vegetable salad with seasonal dressing
- Assorted sashimi (4 kinds) of natural/seasonal fresh fish
- Kaga renkon manju (Kaga-style lotus root dumpling) with shrimp ankake (savory thick sauce)
- Charcoal-grilled thick asparagus wrapped in Kuroge Wagyu beef
- Charcoal-grilled whole seasonal fish
- Sea bream (tai) rice cooked in a donabe (earthenware pot); ochazuke dashi (tea/broth) and pickles
- Homemade sweet azuki beans with shiratama (rice-flour dumplings)

Pairing
Sparkling 1, White 1, Red 1, Sake 2, Dessert wine 1
Repas
Dîner
Lire la suite

Demandes

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