មើលទាំងអស់ ( 13 )

Manhattan Table / Shinjuku Washington Hotel

Name: Manhattan Table / Shinjuku Washington Hotel
Address: 3-2-9 Nishi-Shinjuku Shinjuku Washington Hotel Main Building 25F, Shinjuku-ku, Tokyo, 160-8336, JP
Telephone: 03-3344-6109
Price range: ¥12500

マンハッタンテーブル / 新宿ワシントンホテル

¥12,500

អ៊ីតាលី, បារ៉ាស, បារាំងទំនើប

160-8336 3-2-9 Nishi-Shinjuku, Shinjuku Washington Hotel Main Building 25F, Shinjuku-ku, Tokyo(447m ពីឧណ្ដាល 都庁前)មើលផែនទីវីយេនការអភិវឌ្ឍនេះបានពិតាសាស្រ្តតាម៣

ទិសដៅ

03-3344-6109

夜景と融合した大人の空間で心躍るひとときを・・・

本館最上階に位置する当レストランは、煌びやかなワインセラーの廊下を抜けると、一面の大きな窓の向こうに都庁をはじめとする西新宿の夜景が広がり、五感で愉しむ特別なひとときをお過ごしいただけます。シェフが日本の伝統的な食材と四季折々の素材を取り入れて織りなす「モダンキュイジーヌ」と、ソムリエが厳選したワインやドリンクとのマリアージュをお楽しみください。デートや記念日、家族や友人とのお食事など、さまざまなシーンでご利用いただけるレストランです。

វិធីសាស្រ្តរត់

Twilight

Four-course menu featuring two appetizers, monkfish and domestic beef
・ Sesame-crusted Hungarian magret duck breast with a mustard accent
　 Marinated wakasagi (Japanese pond smelt) with aromatic vegetables
・Monkfish, ankimo (monkfish liver) and jinenjo (Japanese wild yam) in Kagoshima black vinegar yuzu‑butter sauce
・Grilled Japanese beef sirloin with confit of beni‑kururi (red kururi) daikon and horseradish sauce
・Today’s dessert
・Petit pain made from domestic wheat, fermented with Kiryu yeast
・Coffee or tea
・Petits fours

¥9,900ជំរុញរបស់សៀវាកម្ម និងពន្ធ បានបង់

Starry

＜February 1–28, 2026＞
Chef’s recommended course featuring an elegant hors d’oeuvre, Kuroge Wagyu beef, Australian abalone and more.
・Hors d’oeuvre stand (5 items) — share style
Examples: onion soup; marinated wakasagi (Japanese pond smelt) with aromatic vegetables; uni flan (sea urchin custard); “Araki” buri (yellowtail) from Kochi, low‑temperature cooked with a soy‑scented shungiku (edible chrysanthemum) purée; sesame‑crusted Hungarian magret duck breast, etc.
・Australian abalone and madai (red sea bream) in a vin blanc subtly enhanced with katsuobushi (bonito) dashi
・Grilled Kuroge Wagyu sirloin with ebiimo (taro) fritters and Kinzanji miso
・Today’s dessert
・Petit pain made from domestic wheat, fermented with Kiryu yeast
・Coffee or tea
・Petits fours

¥11,990ជំរុញរបស់សៀវាកម្ម និងពន្ធ បានបង់

Meteor

＜February 1–28, 2026＞
Full‑course menu showcasing the world’s three great delicacies — caviar, truffles and foie gras — alongside Kuroge Wagyu beef, ise‑ebi (spiny lobster) and other luxurious ingredients.
・Uni flan with kombu dashi jelly, garnished with caviar
・“Araki” buri (yellowtail) from Kochi — low‑temperature cooked, with shungiku (edible chrysanthemum) purée scented with Japanese umami and soy
・Onion gratin soup made with onions from Awaji Island
・Domestic ise‑ebi (spiny lobster) bouillabaisse perfumed with saffron
・Kuroge Wagyu fillet steak and foie gras — truffle‑scented Madeira wine and Oedo sweet‑miso sauce
・Today’s dessert
・Petit pain made from domestic wheat, fermented with Kiryu yeast
・Coffee or tea
・Petits fours

¥13,970ជំរុញរបស់សៀវាកម្ម និងពន្ធ បានបង់

Decorated cake (size 4)

An elegant whole cake adorned with fresh fruit. Light sponge layered with smooth fresh cream highlights the fruit’s bright sweetness. About 12 cm in diameter (Size No.4), ideal for 2–4 guests.