Nishiumeda Zenen - TableCheck

Prenota a Nishiumeda Zenen

Messaggio del negozio

▶Please note that we may not be able to meet your request for seat selection.
▶If you can't contact us after 60 minutes of the reservation time, we may be forced to cancel it, so please be sure to contact us if you are late.
▶If you wish to use a private room, we will charge 4,500 yen (including tax and service charge) per room as a private room usage fee.
▶Please contact the store directly for reservations for groups of 11 or more.
Inquiries by phone: 06-6457-1002

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Categoria

Awaji 3rd year blowfish kaiseki course "Teppo"
[Appetizer] Assorted seasonal appetizers.
[Soup dish] Chinese cabbage rub, Grilled blowfish, Arare yuzu.
[Sashimi dish] Fugu butt, Ponzu jelly, Condiments, Assortment of three fresh fish, Complete set of dishes.
[Grilled dish] Sauteed blowfish, Perilla White Wine Vinegar Sauce.
[Deep fried dish] Deep-fried Fugu, Green Tang.
[Warm dish] Small Hot Pot, Fugu Meat, Chinese Cabbage, Chrysanthemum, Kuzukiri noodles, White Onion.
[Rice dish] Fugu Zosui, Green Seaweed, Pickled Vegetables.
[Water Food] Seasonal Fruits.

*Menu contents are subject to change.

"Shikon course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb.
[Grilled Dish] Grilled Spanish Mackerel with egg sauce, Flower shaped lotus root.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoot, Rice salt.
[Warm Dish] Tokushima Jidori Chicken with Grounded New Potatoes Broth, Bamboo shoot, Brussels sprouts.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb, Hatsu Katsuo (The first bonito of the season), Gyoja Garlic Chives Pickled in Soy sauce, Mayonnaise sauce.
[Grilled Dish] Grilled Fat Greenling with Spinach and Miso sauce, Scrambled egg, Boiled rapeseed blossoms.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoots, Rice salt.
[Warm Dish] Kakuni in Grated Onion Broth, Asparagus sauvage, Watercress.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Assorted 4 kinds of Fresh Sashimi of the day "Medium fatty tuna, Hatsu Katsuo (The first bonito of the season), Sea Bream, Ark Shell", Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Seared Black Wagyu Top Sirloin Cap, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Osaka Duck and Foie Gras Hot Pot with Grated Daikon Radish, Kyoto Leeks.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Bamboo Shoot (Harvested in the morning), Wakame, Tosa Soy Sauce, Sea Bream Milt, Ponzu (soy sauce with citrus juice), Chives.
[Grilled Dish] Seared Black Wagyu Fillet, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Simmered Red bream with Spring Vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Shikon course"

■May Course Menu
[Appetizer] Mozuku Seaweed with Vinegar, Chinese Yam, Okra, Sudachi Citrus, Chinese Sticky Rice Dumpling, Anago Naruto Roll, Arrow Feathers Shaped Omelet, Seasonal Burdock with Bonito Flakes, Myoga Ginger Sushi.
[Sashimi] Seared Hatsu Katsuo (The first bonito of the season), Potherb, Ponzu Gelée.
[Grilled Dish] Chargrilled Sea Bass with Potato Puree, New potatoes, Corn, Edamame, Onion sauce, Perilla.
[Deep Fries] Nori Battered Turban Shell Tempura, Asparagus and Young Corn Tempura, Rice salt.
[Lidded Dish] Deep-fried Osaka Duck and Aubergine in Dashi Broth, Grated daikon radish with leaf buds.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Matcha Tiramisu.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■May Course Menu
[Appetizer] Mozuku Seaweed with Vinegar, Chinese Yam, Okra, Sudachi Citrus, Chinese Sticky Rice Dumpling, Anago Naruto Roll, Arrow Feathers Shaped Omelet, Seasonal Burdock with Bonito Flakes, Myoga Ginger Sushi.
[Sashimi] Seared Hatsu Katsuo (The first bonito of the season), Potherb, Ponzu Gelée, Shredded Cuttlefish Sashimi, Sesame sauce.
[Grilled Dish] Grilled "Hosho paper" wrapped Sea bass, Asparagus, Young Corn.
[Deep Fries] Young Sweet Fish Tempura, Lotus Root Chips, Sour Knotweed Sauce.
[Warm Dish] Simmered Black Wagyu Roll, Kidney beans, Carrots, Potatoes.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Matcha Tiramisu.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■May Course Menu
[Appetizer] Mozuku Seaweed with Vinegar, Chinese Yam, Okra, Sudachi Citrus, Chinese Sticky Rice Dumpling, Anago Naruto Roll, Arrow Feathers Shaped Omelet, Seasonal Burdock with Bonito Flakes, Myoga Ginger Sushi.
[Soup Dish] ～Japanese Clear Soup～ Plumpy Boiled Fat Greenling（Kudzu Coated）, Winter melon, Water shield, Plum pulp.
[Sashimi] -Assorted 4 Kinds of Fresh Sashimi of the day- Pacific Bluefin Tuna, Sea Bass "Arai" (Washed in chilled water Sashimi), White Trevally, Cuttlefish, Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Awaji Pike Conger Kabayaki, Mashed potato, Paprika sauce.
[Deep Fries] Young Sweet Fish Tempura, Lotus Root Chips, Sour Knotweed Sauce.
[Simmered Dish] Braised Black Rockfish, Grilled tofu, Bamboo shoot, Burdock, Shredded spring onions, Leaf buds.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Matcha Tiramisu.

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■May Course Menu
[Small Bowl Dish] Grilled Abalone, Urchin, Leaf buds.
[Appetizer] Mozuku Seaweed with Vinegar, Chinese Yam, Okra, Sudachi Citrus, Chinese Sticky Rice Dumpling, Anago Naruto Roll, Arrow Feathers Shaped Omelet, Seasonal Burdock with Bonito Flakes, Myoga Ginger Sushi.
[Sashimi-1] Beef Roll with Sea Urchin.
[Sashimi-2] -Assorted 3 Kinds of Fresh Sashimi- Medium fatty tuna, Cuttlefish, Sea Bass "Arai"(Washed in chilled water Sashimi).
[Grilled Dish] Broiled Black Wagyu Top Sirloin Cap with Kyoto-style Miso, Pickled seasonal onions, Perilla.
[Palate Cleanser] Somen Noodles with Sudachi Citrus.
[Warm Dish] Black Wagyu Tender Sirloin Small Pot with Sansho Flower, Kyoto Kujo Leek.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Matcha Tiramisu.

※The menu is subject to change depending on availability.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Sashimi] Sea bream with kelp and 2 other dishes Boiled small yam, grilled tofu, green bok choy, radish, carrot, wasabi.
[Grilled dish] Seasonal grilled food,
[Bowl dish] Simmered Japanese Black Beef. Baked tofu Bok choy Daikon radish Carrot Wasabi.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
* The contents of the menu are subject to change.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Bowl dish] Fresh clam soup, Mugwort wheat gluten, broad root carrot, tree bud
[Sashimi] Sea bream with kelp and 2 other dishes
[Grilled dish] Grilled Kuroge Wagyu Beef Roasted with Mustard Soy Sauce.
[Bowl dish] Boiled Spiny Lobster, White-haired green onions, green vegetables, radishes, carrots
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
[fruit] seasonal fruit
* The contents of the menu are subject to change.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious. In addition to Zenen's specialty tai-meshi, this is a luxurious course that uses high-end ingredients throughout.

[Appetizer] Assorted seasonal appetizers
[Bowl dish] Fresh clam soup, Mugwort wheat gluten, broad root carrot, tree bud
[Sashimi] bluefin tuna, Prawn, squid, sea urchin, salmon roe.
[Grilled dish] Grilled Kuroge Wagyu beef fillet, mustard soy sauce.
[Bowl dish] Abalone and shark fin, needle, ginger, Green vegetables.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
[fruit] seasonal fruit
* The contents of the menu are subject to change.

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