Manhattan Table / Shinjuku Washington Hotel

Réserver à Manhattan Table / Shinjuku Washington Hotel

Message du commerçant

●○● Notice from the Restaurant ●○●
[To Customers with Food Allergies]
While our facility takes the utmost care to ensure that customers with food allergies can enjoy meals at our restaurant with family and friends, please note the following points.

[Points to Note]
1. We have confirmed the presence of the 8 specified allergens (shrimp, crab, walnuts, wheat, buckwheat, egg, milk, peanuts) and 20 similar allergens in our ingredients based on information from the manufacturers.
2. As our dishes are prepared in the same kitchen as other menu items, there is a possibility of trace amounts of allergens being mixed in during processing or cooking.
3. Please consider the above before making your final decision.

■For cancellations on the day of your reservation, please contact us by phone by 5 PM.
■Telephone inquiries: 03-3344-6109 (10 AM - 6 PM)

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＜March 1 - May 31, 2026＞
Chef ’s recommended course — A splendid assortment of appetizers, Japanese black WAGYU, canadian lobster & red sea bream
・Hors d’oeuvre stand (5 items) — share style
Examples: Sweet-pickled, kelp‑cured herring — floral presentation, Low‑temperature–cooked Kagoshima Kurobuta pork with black vinegar and Gorobei soy dressing, Tartlet of daiginjo-infused cream cheese and anchovy, garnished with caviar, Marinated sakura trout scented with cherry (sakura) leaves, White asparagus potage, etc.
・Canadian lobster and red sea bream with bonito-dashi red-wine sauce and young burdock purée
・Grilled Japanese black WAGYU with morel mushroom fricassée
・Today’s dessert
・Bread made with Kiryu yeast
・Coffee or tea
・Petit four

＜March 1 - May 31, 2026＞
The world's three great delicacies with Japanese black WAGYU and Japanese spiny lobster
・Tartlet of daiginjo-infused cream cheese and anchovy, garnished with caviar
・Marinated Sakura trout with cherry-blossom ravigote
・White asparagus potage with crispy sakura shrimp
・Pan-seared Japanese spiny lobster with bonito-dashi-infused cream sauce, scented with sansho
・Japanese black WAGYU fillet steak with Hungarian foie gras truffle-scented madeira wine and Oedo sweet miso sauce
・Today’s dessert
・Bread made with Kiryu yeast
・Coffee or tea
・Petit four

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Question 1 Req

Are you enrolled in the membership program "THE FUJITA MEMBERS"?

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Question 2

If you are a member, please enter your membership number.

Question 3

If you have any food allergies, please let us know.

Question 4 Req

Please fill in if you would like to have text (up to 25 characters) added to your decorated cake. If you do not want this, please write "No."

Question 5 Req

Please fill in the details if you would like to have text engraved on the anniversary plate (up to 25 characters). If you do not want to have text engraved, please write "No."

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