◆予　約　制：2日前 20：30まで
◆お渡し場所：南館4F 神戸たむら（11:30～20:30）
◆具　　　材：数の子・焼き穴子・桜えび・どんこ椎茸・胡瓜・錦糸卵
◆消費　期限：お渡し時間（ご予約時間）より5時間

◆予　約　制：2日前 20：30まで
◆お渡し場所：南館4F 神戸たむら（11:30～20:30）
◆具　　　材：数の子・焼き穴子・桜えび・どんこ椎茸・かんぴょう・胡瓜・錦糸卵
◆消費　期限：お渡し時間（ご予約時間）より5時間

◆Reservation required: Until 20:30 2 days in advance
◆Pickup location: South Building 4F Kobe Tamura (11:30-20:30)
◆Ingredients: 1 eel and herring roe ehomaki, beef sukiyaki, stew, black beans, grilled Spanish mackerel, flower lotus root, pickled ginger, lucky beans

This is a special event that will only take place on November 10th, which is the 10th night of the month. Before the meal Enjoy the moon viewing on the 360° rooftop terrace of Sorafune Kobe.

◆Reservation required: Until 20:30 2 days in advance
◆Pickup location: South Building 4F Kobe Tamura (11:30-20:30)
◆Ingredients: 1 eel and herring roe ehomaki, beef sukiyaki, stew, black beans, grilled Spanish mackerel, flower lotus root, pickled ginger, lucky beans

写真はイメージです ／食材の入荷によりメニュー内容を変更する場合がございます

先付　紀州梅鶏と和歌山産金山寺味噌の文化和え　和歌山県産赤酢を使っためはり寿司　さつま芋饅頭　べっ甲餡かけ　木ノ子と栗のみぞれあえ
造り　和歌山県産　カツオ　鰤　季節の和え物　あしらい一式
焼きもの　和歌山県産子持ち鮎の味噌焼き　はじかみ
小鍋　和牛しゃぶしゃぶ　鍋野菜一式　紀州梅肉ポン酢
食事　和歌山県産あしあか海老の天丼
旬果　和歌山県産柿

Photos are for illustrative purposes only. Menu items may change depending on ingredient availability.

Appetizer: Kishu Ume Chicken with Wakayama Kinzanji Miso (Bunka Toss), Mehari Sushi with Wakayama Red Vinegar, Sweet Potato Bun with Tortoiseshell Sauce, Kinoko and Chestnut with Mizore Salad
Soup: Kumano Beef Soup
Sashimi: Wakayama Tuna, Wakayama Black Salt, Wakayama Bonito, Yellowtail, Sea Bream
Garnishing Set:
Stone-Grilled Kumano Beef Round Roast Beef
Vinegared Dish: Yellowtail and Daikon Radish with Wakayama Finger Lime
Hot Pot: Wakayama Moray Eel Sukiyaki, Hot Pot Vegetable Set
Meal: Kishu Ume and Sea Bream Rice, Pickles, Red Miso Soup
Seasonal Fruits: Melon, Wakayama Persimmon

Kaiseki cuisine using seasonal ingredients.

Kaiseki cuisine using seasonal ingredients.

The head chef carefully selects the ingredients procured that day and prepares a special course. We do not prepare a menu, so we will prepare it for your enjoyment on the day.

先付、造り、揚げもの、鍋、河豚雑炊、デザート

Appetizer, sashimi, tempura (13 kinds), palate cleanser, meal (tendon or tempura tea), dessert

Why don't you spend a wonderful time at "Rooftop Terrace Sorafune Kobe" after or before your meal?

Appetizers, Soup, Sashimi, Grilled dishes, Boiled dishes, Meals, Desserts

Liver soup, vinegar, pickles, and dessert

This is a popular lunch menu item. The photo is for illustrative purposes only.

You can order meals on the same day
.

*Photo is for illustrative purposes only.

※The photograph is an image

The most popular menu for dinner ※The photograph is an image

* Photo is an image

The head chef carefully selects the ingredients procured that day and prepares a special course.
The menu will be the pleasure of the day

Appetizer, Tempura (12 kinds), Palate cleanser, Main dish (Tendon or Tempura tea), Dessert

Appetizer, Tempura (12 kinds), Palate cleanser, Main dish (Tendon or Tempura tea), Dessert

Appetizer, sashimi, tempura (13 kinds), palate cleanser, meal (tendon or tempura tea), dessert

Seasonal appetizer, sashimi, Wagyu beef shabu-shabu, rice, dessert

Seasonal appetizer, sashimi, Wagyu beef sukiyaki, rice, dessert

Onigiri, udon, hamburger, fried chicken, sashimi, mini steak, potato salad, grilled fish, dashimaki, etc.

Onigiri, udon, grilled fish, dashimaki, etc.

Carrots and tofu, pumpkin, sweetened sweet potato, taro, melon, etc. are available in paste form or chopped according to the age of the month.

You can order what you like on the day from a single item or course,
or you can order a menu in advance (select after pressing "Select") Click
here for details

Appetizer
Fried food: Autumn mushroom and swordfish tempura
Sushi: Torizo yuzu salt, salmon roe with yuzu soy sauce, white fish with ponzu sauce, seared soft sudachi salt
Kinme kombu simmered in soy sauce, simmered conger eel with sweet sauce, green onion with Kinzanji miso, Yanagi sushi
Red miso soup
Steamed chestnut yokan

Appetizer: Salmon roe with mizore sauce
Sashimi: Striped jack, bluefin tuna
Fried: Deep-fried tilefish
Steamed: Conger eel and mushroom chawanmushi
Sushi: Shellfish, fatty tuna, alfonsino, marinated mackerel, simmered conger eel, white fish, sea urchin hand roll
Soup: Clam red miso soup
Dessert: Steamed chestnut yokan

If you have decided on a menu, please click “Select” and then choose your menu.
Details

Sakizuke (Appetizer)
Agemono: Assortment of tempura — shrimp and seasonal vegetables
Sushi: Assorted pieces including hari-ika (needle squid), fugu (pufferfish), toro (fatty tuna), sayori (halfbeak), kinmedai (splendid alfonsino), etc. — 8 nigiri, seafood roll
Akadashi (red miso soup)
Yōkan (sweet bean jelly)

Sakizuke (Appetizer): Squid dressed with vinegared miso, shime-saba (marinated mackerel)
Tsukuri (Sashimi): Botan ebi (spot prawn), hon-maguro (bluefin tuna), assorted garnishes
Agemono (Fried): Fugu karaage (deep-fried blowfish)
Mushimono (Steamed): Chawanmushi (savory steamed egg custard)
Sushi: Akagai (ark shell), fugu (blowfish), toro (fatty tuna), uni (sea urchin), hari-ika (needle squid), anago (conger eel), hosomaki (thin roll)
Wan (Soup): Clam in red dashi
Dessert: Yokan (sweet red-bean jelly)