[Dinner] Japanese cuisine "Miyoshi" celebration plan + toast with glass of champagne and spiny lobster
We have plans perfect for birthdays, anniversaries, and celebrations. Enjoy the delicious flavors of the seasonal ingredients themselves, such as the deep taste of the sea that spreads in your mouth with every chopstick, and the powerful aroma of the mountains and fields. We offer beautifully presented kaiseki cuisine, with delicate presentation that evokes the season and tableware that exudes Japanese tradition and formality. Enjoy a memorable and wonderful time with your loved ones. *Reservations must be made at least three days in advance.■ Champagne in toast glasses included
■ Sashimi platter of lobster (1 lobster for every 2 guests)
■ Commemorative photo (photo placed in a holder and presented as a gift)
■ We provide yukata in colors suited to the occasion (60th, 70th, 77th birthdays, etc.).
※ Please specify your preferred color: red, purple, or yellow.
※ Cakes and flower bouquets can also be arranged upon request.
【Sample Menu】
≪September 5 – October 4, 2026≫
· Warm appetizer: Steamed Suruga chicken with egg custard; chicken meatballs, grilled mochi, Welsh onion, black seven-spice powder
· Seasonal vegetables: Sea bream baked with yuzu, tenderly simmered abalone topped with chrysanthemum jelly; grilled eggplant, blanched chrysanthemum greens with yuzu zest; walnut tofu, fresh uni, silk tofu in broth, turtle shell sauce, wasabi
· Soup: Clear broth soup; arrowtooth flounder in kudzu coating, matsutake mushrooms, fried tofu, green beans, sudachi
· Sashimi: Bluefin tuna, red snapper, kelp with plum glaze, seasonal garnishes
· Rice dish: Unagi koshiki sushi from Shizuoka, sansho pepper; goldband snapper tamatezushi with dyed wrapper
· Meat dish: Roast Shizuoka beef with wasabi balsamic sauce; thinly battered hundred-day mushrooms, fresh ginkgo nuts, lotus root crackers, light snow salt
· Meal: Autumn salmon rice with marinated salmon roe and trefoil; red miso soup with green laver, rolled wheat gluten, chopped Welsh onion
· Pickles: Green shiso
· Dessert: Chestnut pudding, sweet chestnut paste, poached pears from Koshu, Shine Muscat grapes, mint
≪October 5 – November 4, 2026≫
· Warm appetizer: Deep-fried Futarashi potatoes with snow crab filling, celery, grated ginger
· Seasonal vegetables: Kinki fish grilled with sea salt, topped with chrysanthemum jelly; grilled eggplant, blanched chrysanthemum greens with sudachi; moon-viewing tofu, peony shrimp cured with kelp, caviar, amaranth, savory dashi stock
· Soup: Clear broth soup; arrowtooth flounder in kudzu coating, boiled turnips, green beans, tender kelp threads, yuzu zest
· Sashimi: Chopped skipjack tuna, longtail snapper, aromatic vegetables, white ponzu sauce, seasonal garnishes
· Rice dish: Torotaku sushi, white zelkova pickles with soy sauce glaze, Asakusa seaweed, flower buds; cuttlefish tamatezushi with wasabi and marinated salmon roe
· Meat dish: Roast Wagyu tenderloin with wasabi balsamic sauce; thinly battered hundred-day mushrooms, emerald-green ginkgo nuts, light snow salt
· Meal: Matsutake rice, dried hijiki seaweed, trefoil; red miso soup with green laver, rolled wheat gluten, chopped scallions
· Pickles: Green shiso
· Dessert: Assorted fruit platter, raisin cream, Muscat grapes, persimmons, Izubaji
※ Menus may be changed depending on ingredient availability; please kindly understand.
※ Guests with food allergies are requested to inform us at the time of reservation or in advance.
※ Images shown are for illustrative purposes only.
अतिरिक्त जानकारी
*This plan is available for 2 or more people. *Reservations must be made by 5:00 PM 3 days in advance. *Please contact the restaurant directly for reservations for 6 or more people. *A separate service charge (10%) will be added to the listed prices including tax.