We offer a semi-private lunch plan for a relaxing gathering with family and friends. It's also recommended for important anniversaries like get-togethers and birthdays.
■Semi-private Room Capacity: 5-12 *Online reservations are limited to 8 people. For reservations of 9 or more, please contact us by phone. *Even if there are no available seats on the online reservation page, we may be able to accommodate a different time (during lunch hours only). If you would like to change your reservation, please contact us by phone.
■Example Menu for a Day (Dejeuner Course B) [Appetizer] Botan Matsukaze with Winter Village Vegetables and Garland [Soup] Dried Daikon Radish, Steamed and Deep-fried [Fish Dish] Nishiki-yaki with Cod and Milt [Meat Dish] Grilled Tamba Chicken with Japanese Mustard and Chestnut Candied Delight [Dessert] Baked Apple with Sake Lees and Raisins [Bread] [After-meal Drinks]
¥6,800서비스 별도 / 세금 포함
Dinner half course
Sample Menu ■December-February [Amuse-bouche] Pre-meal treat [Appetizer] Peony Matsukaze with winter vegetables and a wreath [Soup] Dried Daikon Radish, steamed and battered [Main Dish] (Choose one from the following) - Nishiki-yaki Cod and Milt - Grilled Tamba Chicken with Japanese Mustard and Chestnut Candied Dessert [Dessert] Baked Apple with Sake Lees and Raisins [Bread] [After-meal Drinks]
¥5,000서비스 별도 / 세금 포함
Diné A
Sample Menu ■December-February [Amuse-bouche] Pre-meal Delight [Appetizer] Peony Matsukaze with Winter Village Vegetables and Garland [Soup] Dried Daikon Radish Steamed and Deep-fried [Fish Dish] Nishiki-yaki with Cod and Milt [Meat Dish] Grilled Tamba Chicken with Japanese Mustard and Chestnut Candied Delight [Dessert] Baked Apple with Sake Lees and Raisins [Bread] [After-meal Drinks]
¥6,800서비스 별도 / 세금 포함
Diné A + Whole cake with message (anniversary)
*Whole Cake: Cake size will be prepared according to the number of guests. *Message Plate: Please enter your desired message in the comments section.
Menu Example ■December-February [Amuse-bouche] Pre-meal treat [Appetizer] Peony Matsukaze with winter vegetables and a wreath [Soup] Dried Daikon Radish, steamed and deep-fried in batter [Fish Dish] Nishiki-yaki with cod and soft roe [Meat Dish] Grilled Tamba Chicken with Japanese mustard and chestnut syrup [Dessert] Baked apple with sake lees and raisins [Bread] [After-meal drinks]