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ການຈອງຂອງຂ້າພະເຈົ້າ
ຈອງທີ່ຮ້ານ Kitashinchi Okurano
ຂໍ້ຄວາມຈາກຮ້ານ
▶Please note that we may not be able to meet your request for seat selection.
▶In the case of using a private room, we will charge [private room fee of 4,000 yen (including tax and service charge)/room (or 8,000 yen *for large groups)].
▶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.
▶Children under the age of 13 are not allowed to enter the store. Please contact the store regarding use by children.
▶The restroom is located down the stairs outside the store.
〇Inquiries by phone: 06-6341-3535
ຂ້າພະເຈົ້າຢືນຢັນວ່າໄດ້ອ່ານ ຂໍ້ຄວາມຈາກຮ້ານ ຂ້າງເທິງແລ້ວ
-- ເລືອກເວລາ --
-- ຂະໜາດງານລ້ຽງ --
1
2
3
4
5
6
7
8
9
10
11
12
ປະເພດ
counter
Private room
ຄວາມພ້ອມໃຊ້ງານ
ເວລາທີ່ທ່ານເລືອກບໍ່ສາມາດໃຊ້ໄດ້. ກະລຸນາເລືອກເວລາອື່ນ.
Awaji 3rd Year Fugu Kaiseki Course
Fugu is also called "Fuku,'' which means "bringing happiness.''
This is a special winter-only kaiseki course where you can fully enjoy Awaji's 3-year-old fugu, which has firm flesh and rich flavor, with a variety of textures.
¥ 25,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Awaji 3rd Year Fugu Kaiseki Course
Fugu is also called "Fuku,'' which means "bringing happiness.''
This is a special winter-only kaiseki course where you can fully enjoy Awaji's 3-year-old fugu, which has firm flesh and rich flavor, with a variety of textures.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
“Awaji 3rd Year Blowfish Kaiseki Course”
[Appetizer 1] Winter vegetable soup, Grilled Blowfish, fillet, vinegar citrus.
[Appetizer 2] Steamed blowfish and crab with turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini mushroom sauce, silver bean paste, Wasabi.
[Sashimi dish 1] Yuzu kiln Served as a platter: Fugu with kelp and fugu pieces, grated yuzu.
[Sashimi dish 2] Bluefin tuna, seaweed and soy sauce.
[Palate Cleanser] Grilled Fugu Shiroko bite-sized sushi, Caviar, Gold powder.
[Grilled dish] Grilled Japanese black beef thigh, Mashed potato, Watercress.
[Palate refresher] Nameko and grilled red Eggplant and yuzu flavor.
[Deep-fried dish] Deep-fried Fugu, vinegar citrus.
[Warm dish] Sesame-flavored soy milk Fugu, Milt, Boiled turnip, Shrimp potato, Chrysanthemum cabbage.
[Rice dish] Fugu, Yuzu porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese sweets, thin.
*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
~ 29 ກ.ພ
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ, ສ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ຈຳກັດການສັ່ງຊື້
2 ~ 12
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Matsuba crab kaiseki course
Matsuba crab is a superb ingredient that represents the taste of winter. This is a luxurious kaiseki course available only during the winter, where you can enjoy the meat packed tightly into a large shell and the elegant flavor in a variety of textures.
¥ 50,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Matsuba crab kaiseki course
Matsuba crab is a superb ingredient that represents the taste of winter. This is a luxurious kaiseki course available only during the winter, where you can enjoy the meat packed tightly into a large shell and the elegant flavor in a variety of textures.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
"Matsuba Crab Kaiseki Course"
[Appetizer 1] Crab mochi, thin kudzu sauce, gold powder.
[Appetizer 2] Kobako crab, ginger vinegar.
[Sashimi dish 1] Crab washing.
[Sashimi dish 2] Tuna, Botan shrimp.
[Grilled dish] Grilled crab, Turnip.
[Varied dish] Crab leg miso shabu, shell risotto.
[Palate cleanser] Nameko, grilled red eggplant, yuzu flavor.
[Deep fried dish] Crab claw tempura.
[Warm dish] Winter vegetables and crab shabu.
[Rice dish] Rice porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese Sweets, Thin.
*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
~ 29 ກ.ພ
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ, ສ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ຈຳກັດການສັ່ງຊື້
2 ~ 12
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Awaji 3rd Year Fugu Kaiseki Course_Sundays and holidays
Fugu is also called "Fuku,'' which means "bringing happiness.''
This is a special winter-only kaiseki course where you can fully enjoy Awaji's 3-year-old fugu, which has firm flesh and rich flavor, with a variety of textures.
¥ 25,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Awaji 3rd Year Fugu Kaiseki Course_Sundays and holidays
Fugu is also called "Fuku,'' which means "bringing happiness.''
This is a special winter-only kaiseki course where you can fully enjoy Awaji's 3-year-old fugu, which has firm flesh and rich flavor, with a variety of textures.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
“Awaji 3rd Year Blowfish Kaiseki Course”
[Appetizer 1] Winter vegetable soup, Grilled Blowfish, fillet, vinegar citrus.
[Appetizer 2] Steamed blowfish and crab with turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini mushroom sauce, silver bean paste, Wasabi.
[Sashimi dish 1] Yuzu kiln Served as a platter: Fugu with kelp and fugu pieces, grated yuzu.
[Sashimi dish 2] Bluefin tuna, seaweed and soy sauce.
[Palate Cleanser] Grilled Fugu Shiroko bite-sized sushi, Caviar, Gold powder.
[Grilled dish] Grilled Japanese black beef thigh, Mashed potato, Watercress.
[Palate refresher] Nameko and grilled red Eggplant and yuzu flavor.
[Deep-fried dish] Deep-fried Fugu, vinegar citrus.
[Warm dish] Sesame-flavored soy milk Fugu, Milt, Boiled turnip, Shrimp potato, Chrysanthemum cabbage.
[Rice dish] Fugu, Yuzu porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese sweets, thin.
*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
~ 29 ກ.ພ
ວັນ
ອາ, ວັນພັກ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ຈຳກັດການສັ່ງຊື້
2 ~ 12
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Matsuba crab kaiseki course_Sundays and holidays
Matsuba crab is a superb ingredient that represents the taste of winter. This is a luxurious kaiseki course available only during the winter, where you can enjoy the meat packed tightly into a large shell and the elegant flavor in a variety of textures.
¥ 50,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Matsuba crab kaiseki course_Sundays and holidays
Matsuba crab is a superb ingredient that represents the taste of winter. This is a luxurious kaiseki course available only during the winter, where you can enjoy the meat packed tightly into a large shell and the elegant flavor in a variety of textures.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
"Matsuba Crab Kaiseki Course"
[Appetizer 1] Crab mochi, thin kudzu sauce, gold powder.
[Appetizer 2] Kobako crab, ginger vinegar.
[Sashimi dish 1] Crab washing.
[Sashimi dish 2] Tuna, Botan shrimp.
[Grilled dish] Grilled crab, Turnip.
[Varied dish] Crab leg miso shabu, shell risotto.
[Palate cleanser] Nameko, grilled red eggplant, yuzu flavor.
[Deep fried dish] Crab claw tempura.
[Warm dish] Winter vegetables and crab shabu.
[Rice dish] Rice porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese Sweets, Thin.
*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
~ 29 ກ.ພ
ວັນ
ອາ, ວັນພັກ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ຈຳກັດການສັ່ງຊື້
2 ~ 12
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Okurano’s special lunch set
A number of colorfully lined plates, white rice, and miso soup. It is a special Japanese lunch set that you can spend lunchtime gracefully.
¥ 4,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Okurano’s special lunch set
A number of colorfully lined plates, white rice, and miso soup. It is a special Japanese lunch set that you can spend lunchtime gracefully.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ພ.ຈ 2023 ~
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Okurano’s special lunch set [Saturdays, Sundays, and holidays]
A number of colorfully lined plates, white rice, and miso soup. It is a special lunch set that you can spend lunchtime gracefully.
¥ 4,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Okurano’s special lunch set [Saturdays, Sundays, and holidays]
A number of colorfully lined plates, white rice, and miso soup. It is a special lunch set that you can spend lunchtime gracefully.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.
※The menu is subject to change depending on availability.
ວັນທີທີ່ຖືກຕ້ອງ
01 ພ.ຈ 2023 ~
ວັນ
ສ, ອາ, ວັນພັກ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ປະເພດບ່ອນນັ່ງ
counter
ອ່ານເພີ່ມຕື່ມ
"one soup and ten said dishes" lunch set
A traditional Japanese meal :
You can enjoy a total of 10 small plate dishes of the day and our specialty, "Tai-meshi", carefully cooked wild sea bream from Akashi.
¥ 6,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
"one soup and ten said dishes" lunch set
A traditional Japanese meal :
You can enjoy a total of 10 small plate dishes of the day and our specialty, "Tai-meshi", carefully cooked wild sea bream from Akashi.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ພ.ຈ 2023 ~
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
"one soup and ten said dishes" lunch set [Saturdays, Sundays, and holidays]
You can enjoy a total of 10 small plate dishes of the day and our specialty, "Tai-meshi", carefully cooked wild sea bream from Akashi.
¥ 6,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
"one soup and ten said dishes" lunch set [Saturdays, Sundays, and holidays]
You can enjoy a total of 10 small plate dishes of the day and our specialty, "Tai-meshi", carefully cooked wild sea bream from Akashi.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged a private room fee of 4,000 yen/room. (If you use a private room (large) for 7 or more people, the private room fee will be 8,000 yen/room)
ວັນທີທີ່ຖືກຕ້ອງ
01 ພ.ຈ 2023 ~
ວັນ
ສ, ອາ, ວັນພັກ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ປະເພດບ່ອນນັ່ງ
counter
ອ່ານເພີ່ມຕື່ມ
Hisui-iro |Lunch limited course ◎With special benefits only available on weekdays
[Includes 1 drink] and [Free room charge service]! We will be offering special benefits only on weekdays.
¥ 8,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Hisui-iro |Lunch limited course ◎With special benefits only available on weekdays
[Includes 1 drink] and [Free room charge service]! We will be offering special benefits only on weekdays.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
Lunch kaiseki "Hisui-iro course"
■March Course Menu
<Appetizer> Spring Vegetables and Seared Scallops with Sudachi Citrus Gelée, Urui (Spring eddible wild plants), Bamboo Shoot, Kogomi (Spring edible wild plants).
<Soup Dish> Bamboo Shoot clear Soup, Udo (Spring edible wild plants), Leaf buds.
<Sashimi> Assorted 3 kinds of fresh Sashimi of the day.
<Grilled Dish> Kyoto Leek wrapped in Beef, Green pea sauce.
<Deep Fried> Beef and Bamboo Shoot Croquette with Wakame Sauce.
<Palate Cleanser> Fruit Tomatoes with Vinegared Egg Yolk Sauce.
<Cooked rice> Osaka Young Burdock and Firefly Squid Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Sakura Mizu Manju (Jelly cake), Light taste Matcha.
■April Course Menu
<Appetizer>Yomogi Tofu and Foie Gras Mousse with Yam Gelée and Fresh Sea Urchin served with Spring Edible Wild Plants.
<Soup Dish>Awaji Island Onion, Naruto Wakame, Spring Cabbage topped with Egg, Sakura shrimp.
<Sashimi>Assorted 3 kinds of fresh Sashimi of the day.
<Grilled Dish>Herb Grilled Alfonsino and Bamboo shoot, Aonori sauce.
<Deep Fried>Osaka Senshu Conger Eel Tempura, Fava beans, Hot spring egg, Tempura sauce.
<Cooked rice> Spring Turnip and Baby Sardines Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ພ.ຈ 2023 ~
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Hisui-iro course [Saturday, Sunday and holiday lunch]
This is a kaiseki course only available at lunch time. Please enjoy a relaxing lunch time.
¥ 8,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Hisui-iro course [Saturday, Sunday and holiday lunch]
This is a kaiseki course only available at lunch time. Please enjoy a relaxing lunch time.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
Lunch kaiseki "Hisui-iro course"
■March Course Menu
<Appetizer> Spring Vegetables and Seared Scallops with Sudachi Citrus Gelée, Urui (Spring eddible wild plants), Bamboo Shoot, Kogomi (Spring edible wild plants).
<Soup Dish> Bamboo Shoot clear Soup, Udo (Spring edible wild plants), Leaf buds.
<Sashimi> Assorted 3 kinds of fresh Sashimi of the day.
<Grilled Dish> Kyoto Leek wrapped in Beef, Green pea sauce.
<Deep Fried> Beef and Bamboo Shoot Croquette with Wakame Sauce.
<Palate Cleanser> Fruit Tomatoes with Vinegared Egg Yolk Sauce.
<Cooked rice> Osaka Young Burdock and Firefly Squid Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Sakura Mizu Manju (Jelly cake), Light taste Matcha.
■April Course Menu
<Appetizer>Yomogi Tofu and Foie Gras Mousse with Yam Gelée and Fresh Sea Urchin served with Spring Edible Wild Plants.
<Soup Dish>Awaji Island Onion, Naruto Wakame, Spring Cabbage topped with Egg, Sakura shrimp.
<Sashimi>Assorted 3 kinds of fresh Sashimi of the day.
<Grilled Dish>Herb Grilled Alfonsino and Bamboo shoot, Aonori sauce.
<Deep Fried>Osaka Senshu Conger Eel Tempura, Fava beans, Hot spring egg, Tempura sauce.
<Cooked rice> Spring Turnip and Baby Sardines Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ພ.ຈ 2023 ~
ວັນ
ສ, ອາ, ວັນພັກ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Seiran-iro|Lunch limited course ◎With special benefits only available on weekdays
[Includes 1 drink] and [Free room charge service]! We will be offering special benefits only on weekdays.
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 15,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Seiran-iro|Lunch limited course ◎With special benefits only available on weekdays
[Includes 1 drink] and [Free room charge service]! We will be offering special benefits only on weekdays.
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
“Seiran-iro Course”
■March Course Menu
<Appetizer-1> Spring Vegetables and Seared Scallops with Sudachi Citrus Gelée, Urui (Spring eddible wild plants), Bamboo Shoot, Kogomi (Spring edible wild plants).
<Appetizer-2> Sakura Flavoured Chewy Kudzu Tofu, Sakura Leaves, Sakura Blossoms, Wasabi.
<Soup Dish> Clear Seafood Soup with Sea Bream, Bamboo Shoot, Wakame, Udo (Spring edible wild plants), Leaf buds.
<Sashimi> Assorted 4 kinds of Fresh Sashimi of the day.
<Grilled Dish> Kyoto Leek wrapped in Black Wagyu Tender Sirloin, Green pea sauce.
<Deep Fried> Bamboo Shoot Croquette with Wakame Sauce, Asparagus Fritters, Roasted Karasumi.
<Palate Cleanser> Fruit Tomatoes with Vinegared Egg Yolk Sauce.
<Warm Dish> Simmered Seasonal Onion and Red Sea Bream Soup.
<Cooked rice> Osaka Young Burdock and Firefly Squid Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Sakura Mizu Manju (Jelly cake), Light taste Matcha.
■April Course Menu
<Appetizer> Yomogi Tofu and Foie Gras Mousse with Yam Gelée and Fresh Sea Urchin served with Spring Edible Wild Plants.
<Soup Dish> Awaji Island Onion, Naruto Wakame, Spring Cabbage topped with Egg, Sakura shrimp.
<Sashimi> Assorted 4 kinds of Fresh Sashimi of the day.
<Grilled Dish> Herb Grilled Alfonsino and Bamboo shoot, Asparagus, Paprika, Aonori sauce.
<Deep Fried> Osaka Senshu Conger Eel Tempura, Fava beans, Hot spring egg, Tempura sauce.
<Palate Cleanser> Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
<Meat Dish> Seared Black Pork Kakuni, Bok choy, Half boiled egg, Mustard.
<Cooked rice> Spring Turnip and Baby Sardines Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Honey Pickled Hassaku Orange, DITA jelly, Mint leaf, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ພ.ຈ 2023 ~
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Seiran-iro|Lunch limited course [Saturdays, Sundays, and holidays]
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 15,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Seiran-iro|Lunch limited course [Saturdays, Sundays, and holidays]
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
“Seiran-iro Course”
■March Course Menu
<Appetizer-1> Spring Vegetables and Seared Scallops with Sudachi Citrus Gelée, Urui (Spring eddible wild plants), Bamboo Shoot, Kogomi (Spring edible wild plants).
<Appetizer-2> Sakura Flavoured Chewy Kudzu Tofu, Sakura Leaves, Sakura Blossoms, Wasabi.
<Soup Dish> Clear Seafood Soup with Sea Bream, Bamboo Shoot, Wakame, Udo (Spring edible wild plants), Leaf buds.
<Sashimi> Assorted 4 kinds of Fresh Sashimi of the day.
<Grilled Dish> Kyoto Leek wrapped in Black Wagyu Tender Sirloin, Green pea sauce.
<Deep Fried> Bamboo Shoot Croquette with Wakame Sauce, Asparagus Fritters, Roasted Karasumi.
<Palate Cleanser> Fruit Tomatoes with Vinegared Egg Yolk Sauce.
<Warm Dish> Simmered Seasonal Onion and Red Sea Bream Soup.
<Cooked rice> Osaka Young Burdock and Firefly Squid Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Sakura Mizu Manju (Jelly cake), Light taste Matcha.
■April Course Menu
<Appetizer> Yomogi Tofu and Foie Gras Mousse with Yam Gelée and Fresh Sea Urchin served with Spring Edible Wild Plants.
<Soup Dish> Awaji Island Onion, Naruto Wakame, Spring Cabbage topped with Egg, Sakura shrimp.
<Sashimi> Assorted 4 kinds of Fresh Sashimi of the day.
<Grilled Dish> Herb Grilled Alfonsino and Bamboo shoot, Asparagus, Paprika, Aonori sauce.
<Deep Fried> Osaka Senshu Conger Eel Tempura, Fava beans, Hot spring egg, Tempura sauce.
<Palate Cleanser> Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
<Meat Dish> Seared Black Pork Kakuni, Bok choy, Half boiled egg, Mustard.
<Cooked rice> Spring Turnip and Baby Sardines Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Honey Pickled Hassaku Orange, DITA jelly, Mint leaf, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ພ.ຈ 2023 ~
ວັນ
ສ, ອາ, ວັນພັກ
ຄາບອາຫານ
ອາຫານທ່ຽງ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Seiran-iro
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 15,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Seiran-iro
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
“Seiran-iro Course”
■March Course Menu
<Appetizer-1> Spring Vegetables and Seared Scallops with Sudachi Citrus Gelée, Urui (Spring eddible wild plants), Bamboo Shoot, Kogomi (Spring edible wild plants).
<Appetizer-2> Sakura Flavoured Chewy Kudzu Tofu, Sakura Leaves, Sakura Blossoms, Wasabi.
<Soup Dish> Clear Seafood Soup with Sea Bream, Bamboo Shoot, Wakame, Udo (Spring edible wild plants), Leaf buds.
<Sashimi> Assorted 4 kinds of Fresh Sashimi of the day.
<Grilled Dish> Kyoto Leek wrapped in Black Wagyu Tender Sirloin, Green pea sauce.
<Deep Fried> Bamboo Shoot Croquette with Wakame Sauce, Asparagus Fritters, Roasted Karasumi.
<Palate Cleanser> Fruit Tomatoes with Vinegared Egg Yolk Sauce.
<Warm Dish> Simmered Seasonal Onion and Red Sea Bream Soup.
<Cooked rice> Osaka Young Burdock and Firefly Squid Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Sakura Mizu Manju (Jelly cake), Light taste Matcha.
■April Course Menu
<Appetizer> Yomogi Tofu and Foie Gras Mousse with Yam Gelée and Fresh Sea Urchin served with Spring Edible Wild Plants.
<Soup Dish> Awaji Island Onion, Naruto Wakame, Spring Cabbage topped with Egg, Sakura shrimp.
<Sashimi> Assorted 4 kinds of Fresh Sashimi of the day.
<Grilled Dish> Herb Grilled Alfonsino and Bamboo shoot, Asparagus, Paprika, Aonori sauce.
<Deep Fried> Osaka Senshu Conger Eel Tempura, Fava beans, Hot spring egg, Tempura sauce.
<Palate Cleanser> Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
<Meat Dish> Seared Black Pork Kakuni, Bok choy, Half boiled egg, Mustard.
<Cooked rice> Spring Turnip and Baby Sardines Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Honey Pickled Hassaku Orange, DITA jelly, Mint leaf, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ມ.ສ 2023 ~
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ, ສ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Kikyo-iro
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 20,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Kikyo-iro
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
“Kikyo-iro Course”
■March Course Menu
<Appetizer> Stone Grilled Firefly Squid, Pen shell, Sweet long pepper, Lemon.
<Soup Dish> Clear Seafood Soup with Chiba Hard Clam, Bamboo Shoot, Wakame, Udo (Spring edible wild plants), Leaf buds.
<Sashimi> Tiger Prawn, Pacific Bluefin Tuna, Sea Bream, A variety of garnish in a Sanbokan Citrus bowl.
<Small Bowl Dish> Simmered Hard clam Tempura Sushi, Leaf buds.
<Grilled Dish> Seared Black Wagyu Top Sirloin and Bamboo Shoot with Hatcho Miso Sauce, Watercress, White asparagus.
<Deep Fried> Deep-fried Alfonsino and Bamboo Shoot in Dashi Broth, Grated Daikon radish with Leaf buds, Fava beans.
<Palate Cleanser> Young Sea bream Pressed Sushi and Fruits tomatoes with Egg yolk vinegar.
<Warm Dish> Simmered Seasonal Onion and Shark Fin Soup with Sea Lettuce, Chives.
<Cooked rice> Osaka Young Burdock and Firefly Squid Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Hyuganatsu Citrus and Vanilla Mousse with Strawberry sauce, Sakura Mizu Manju (Jelly cake), Light taste Matcha.
■April Course Menu
<Appetizer> Hokkaido Hairy Crab and Spring Edible Wild Plants with Yam Gelée, Ikura.
<Soup Dish> Corn Soup with Sake Lees flavour, Bamboo shoot, Japanese baking scallops.
<Sashimi-1> Tiger Prawn, Akashi Sea Bream, Parched rice soy sauce.
<Sashimi-2> Seared Young Bluefin Tuna, Rock salt, Sudachi citrus, Grated daikon radish with Nori.
<Small Bowl Dish> Japanese Icefish Sushi, Roasted Karasumi, Leaf buds.
<Grilled Dish> Herb Grilled Hokkaido Scallops, Green Pea, Cauliflower, Micro vegetables, Tapioca, Green Pea Sauce.
<Simmered Dish> Simmered Bamboo shoot, Wakame, Leaf buds.
<Palate Cleanser> Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
<Meat Dish> Black Wagyu and Asparagus Sukiyaki, Egg yolk sauce.
<Cooked rice> Sweet Corn "Gold Rush" and Summer Catch Salmon Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Hassaku Orange, Mango, Cherry, Melon with Pink Guava Gelée served in a Hassaku Orange vessel, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ມ.ສ 2023 ~
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ, ສ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Shojohi-iro
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 30,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Shojohi-iro
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
"Shojohi-iro Course''
■March Course Menu
<Appetizer> Stone Grilled Firefly Squid and Pearl Oyster with Salted Bonito Guts, Sweet long pepper, Lemon.
<Soup Dish> Clear Seafood Soup with Chiba Hard Clam, Bamboo Shoot, Wakame, Udo (Spring edible wild plants), Leaf buds.
<Sashimi-1> Seared Pen Shell and Spring Vegetables Salad served in a Shell, White Asparagus, Kogomi (Spring edible wild plants), Japanese mugwort, Fava beans, Horsetail.
<Sashimi-2> Ark shell, Sea Bream, Tosa Soy Sauce.
<Small Bowl Dish> Bite-sized Tiger Prawn Sushi, Fresh Urchin, Caviar, Egg yolk soy sauce.
<Grilled Dish> Seared Osaka Senshu Bamboo Shoot (Harvested in the morning), Sakura shrimp, Leaf buds.
<Deep Fried> Japanese Spiny Lobster Fritters, Shrimp Salt.
<Palate Cleanser> Young Sea Bream Pressed Sushi and Fruits Tomatoes with Egg Yolk Vinegar.
<Meat Dish> Seared Black Wagyu with Hatcho Miso Sauce, Green Asparagus, Watercress.
<Cooked rice> Cherry Salmon, Bamboo Shoot, Osaka Young Burdock and Firefly Squid Mixed Rice served in an Earthenware Pot, Japanese pickles, Soup.
<Desserts> Hyuganatsu Citrus and Vanilla Mousse with Strawberry sauce, Sakura Mizu Manju (Jelly cake), Light taste Matcha.
■April Course Menu
<Appetizer> Hokkaido Hairy Crab and Spring Edible Wild Plants with Yam Gelée, Ikura, Fresh sea urchin.
<Soup Dish> Corn Soup with Sake Lees flavour, Bamboo shoot, Japanese baking scallops.
<Sashimi> Whole Young Sea Bream Sashimi, Tiger Prawn, Young Bluefin Tuna, Seared Pen Shell, a variety of garnish.
<Small Bowl Dish> Unagi (Eel) Sushi, Leaf buds.
<Grilled Dish> Golden Grilled Japanese Spiny Lobster, Cauliflower, Fava bean souce.
<Simmered Dish> Simmered Bamboo shoot, Wakame, Leaf buds.
<Palate Cleanser> Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
<Meat Dish> Seared Black Wagyu Fillet and White Asparagus, Mashed potatoes, Rock salt, Wasabi.
<Cooked rice> Sweet Corn "Gold Rush" and Nodoguro (Blackthroat seaperch) Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Hassaku Orange, Mango, Cherry, Melon with Pink Guava Gelée served in a Hassaku Orange vessel, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ມ.ສ 2023 ~
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ, ສ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Suo-iro
We will express the chef's deep thoughts in the course.
¥ 45,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Suo-iro
We will express the chef's deep thoughts in the course.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
<Suo-iro course>
This is a special course that uses seasonal high-quality ingredients.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ມ.ສ 2023 ~
ວັນ
ຈ, ອ, ພ, ພຫ, ສູ, ສ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Seiran-iro_Sundays and holidays
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 15,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Seiran-iro_Sundays and holidays
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
“Seiran-iro Course”
■March Course Menu
<Appetizer-1> Spring Vegetables and Seared Scallops with Sudachi Citrus Gelée, Urui (Spring eddible wild plants), Bamboo Shoot, Kogomi (Spring edible wild plants).
<Appetizer-2> Sakura Flavoured Chewy Kudzu Tofu, Sakura Leaves, Sakura Blossoms, Wasabi.
<Soup Dish> Clear Seafood Soup with Sea Bream, Bamboo Shoot, Wakame, Udo (Spring edible wild plants), Leaf buds.
<Sashimi> Assorted 4 kinds of Fresh Sashimi of the day.
<Grilled Dish> Kyoto Leek wrapped in Black Wagyu Tender Sirloin, Green pea sauce.
<Deep Fried> Bamboo Shoot Croquette with Wakame Sauce, Asparagus Fritters, Roasted Karasumi.
<Palate Cleanser> Fruit Tomatoes with Vinegared Egg Yolk Sauce.
<Warm Dish> Simmered Seasonal Onion and Red Sea Bream Soup.
<Cooked rice> Osaka Young Burdock and Firefly Squid Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Sakura Mizu Manju (Jelly cake), Light taste Matcha.
■April Course Menu
<Appetizer> Yomogi Tofu and Foie Gras Mousse with Yam Gelée and Fresh Sea Urchin served with Spring Edible Wild Plants.
<Soup Dish> Awaji Island Onion, Naruto Wakame, Spring Cabbage topped with Egg, Sakura shrimp.
<Sashimi> Assorted 4 kinds of Fresh Sashimi of the day.
<Grilled Dish> Herb Grilled Alfonsino and Bamboo shoot, Asparagus, Paprika, Aonori sauce.
<Deep Fried> Osaka Senshu Conger Eel Tempura, Fava beans, Hot spring egg, Tempura sauce.
<Palate Cleanser> Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
<Meat Dish> Seared Black Pork Kakuni, Bok choy, Half boiled egg, Mustard.
<Cooked rice> Spring Turnip and Baby Sardines Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Honey Pickled Hassaku Orange, DITA jelly, Mint leaf, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ມ.ສ 2023 ~
ວັນ
ອາ, ວັນພັກ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Kikyo-iro_Sundays and holidays
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 20,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Kikyo-iro_Sundays and holidays
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
“Kikyo-iro Course”
■March Course Menu
<Appetizer> Stone Grilled Firefly Squid, Pen shell, Sweet long pepper, Lemon.
<Soup Dish> Clear Seafood Soup with Chiba Hard Clam, Bamboo Shoot, Wakame, Udo (Spring edible wild plants), Leaf buds.
<Sashimi> Tiger Prawn, Pacific Bluefin Tuna, Sea Bream, A variety of garnish in a Sanbokan Citrus bowl.
<Small Bowl Dish> Simmered Hard clam Tempura Sushi, Leaf buds.
<Grilled Dish> Seared Black Wagyu Top Sirloin and Bamboo Shoot with Hatcho Miso Sauce, Watercress, White asparagus.
<Deep Fried> Deep-fried Alfonsino and Bamboo Shoot in Dashi Broth, Grated Daikon radish with Leaf buds, Fava beans.
<Palate Cleanser> Young Sea bream Pressed Sushi and Fruits tomatoes with Egg yolk vinegar.
<Warm Dish> Simmered Seasonal Onion and Shark Fin Soup with Sea Lettuce, Chives.
<Cooked rice> Osaka Young Burdock and Firefly Squid Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Hyuganatsu Citrus and Vanilla Mousse with Strawberry sauce, Sakura Mizu Manju (Jelly cake), Light taste Matcha.
■April Course Menu
<Appetizer> Hokkaido Hairy Crab and Spring Edible Wild Plants with Yam Gelée, Ikura.
<Soup Dish> Corn Soup with Sake Lees flavour, Bamboo shoot, Japanese baking scallops.
<Sashimi-1> Tiger Prawn, Akashi Sea Bream, Parched rice soy sauce.
<Sashimi-2> Seared Young Bluefin Tuna, Rock salt, Sudachi citrus, Grated daikon radish with Nori.
<Small Bowl Dish> Japanese Icefish Sushi, Roasted Karasumi, Leaf buds.
<Grilled Dish> Herb Grilled Hokkaido Scallops, Green Pea, Cauliflower, Micro vegetables, Tapioca, Green Pea Sauce.
<Simmered Dish> Simmered Bamboo shoot, Wakame, Leaf buds.
<Palate Cleanser> Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
<Meat Dish> Black Wagyu and Asparagus Sukiyaki, Egg yolk sauce.
<Cooked rice> Sweet Corn "Gold Rush" and Summer Catch Salmon Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Hassaku Orange, Mango, Cherry, Melon with Pink Guava Gelée served in a Hassaku Orange vessel, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ມ.ສ 2023 ~
ວັນ
ອາ, ວັນພັກ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Shojohi-iro_Sundays and holidays
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 30,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Shojohi-iro_Sundays and holidays
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
"Shojohi-iro Course''
■March Course Menu
<Appetizer> Stone Grilled Firefly Squid and Pearl Oyster with Salted Bonito Guts, Sweet long pepper, Lemon.
<Soup Dish> Clear Seafood Soup with Chiba Hard Clam, Bamboo Shoot, Wakame, Udo (Spring edible wild plants), Leaf buds.
<Sashimi-1> Seared Pen Shell and Spring Vegetables Salad served in a Shell, White Asparagus, Kogomi (Spring edible wild plants), Japanese mugwort, Fava beans, Horsetail.
<Sashimi-2> Ark shell, Sea Bream, Tosa Soy Sauce.
<Small Bowl Dish> Bite-sized Tiger Prawn Sushi, Fresh Urchin, Caviar, Egg yolk soy sauce.
<Grilled Dish> Seared Osaka Senshu Bamboo Shoot (Harvested in the morning), Sakura shrimp, Leaf buds.
<Deep Fried> Japanese Spiny Lobster Fritters, Shrimp Salt.
<Palate Cleanser> Young Sea Bream Pressed Sushi and Fruits Tomatoes with Egg Yolk Vinegar.
<Meat Dish> Seared Black Wagyu with Hatcho Miso Sauce, Green Asparagus, Watercress.
<Cooked rice> Cherry Salmon, Bamboo Shoot, Osaka Young Burdock and Firefly Squid Mixed Rice served in an Earthenware Pot, Japanese pickles, Soup.
<Desserts> Hyuganatsu Citrus and Vanilla Mousse with Strawberry sauce, Sakura Mizu Manju (Jelly cake), Light taste Matcha.
■April Course Menu
<Appetizer> Hokkaido Hairy Crab and Spring Edible Wild Plants with Yam Gelée, Ikura, Fresh sea urchin.
<Soup Dish> Corn Soup with Sake Lees flavour, Bamboo shoot, Japanese baking scallops.
<Sashimi> Whole Young Sea Bream Sashimi, Tiger Prawn, Young Bluefin Tuna, Seared Pen Shell, a variety of garnish.
<Small Bowl Dish> Unagi (Eel) Sushi, Leaf buds.
<Grilled Dish> Golden Grilled Japanese Spiny Lobster, Cauliflower, Fava bean souce.
<Simmered Dish> Simmered Bamboo shoot, Wakame, Leaf buds.
<Palate Cleanser> Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
<Meat Dish> Seared Black Wagyu Fillet and White Asparagus, Mashed potatoes, Rock salt, Wasabi.
<Cooked rice> Sweet Corn "Gold Rush" and Nodoguro (Blackthroat seaperch) Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Hassaku Orange, Mango, Cherry, Melon with Pink Guava Gelée served in a Hassaku Orange vessel, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.
※The menu is subject to change depending on availability.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ມ.ສ 2023 ~
ວັນ
ອາ, ວັນພັກ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Suo-iro_Sundays and holidays
We will express the chef's deep thoughts in the course.
¥ 45,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Suo-iro_Sundays and holidays
We will express the chef's deep thoughts in the course.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
<Suo-iro course>
This is a special course that uses seasonal high-quality ingredients.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ມ.ສ 2023 ~
ວັນ
ອາ, ວັນພັກ
ຄາບອາຫານ
ອາຫານຄ່ຳ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Kirameki course
It is a celebratory course for family gathering and celebration.
¥ 9,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Kirameki course
It is a celebratory course for family gathering and celebration.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizer> Seasonal appetizer Three kinds of assorted.
<Sashimi dish> Sea bream with kelp and 2 other dishes.
<Grilled dish> seasonal grilled dish.
<Deep-fried dish> Deep-fried shrimp red and white tempura, Seasonal vegetable tempura.
<Warm dish> Kuroge Wagyu beef simmered, Grilled tofu bok choy, radish, Wasabi.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup.
<Dessert> warabi mochi with brown sugar, soybean flour.
*Menu contents are subject to change due to availability of ingredients.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ມິ.ຖ 2023 ~
ຄາບອາຫານ
ອາຫານທ່ຽງ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Hibiki Course meal
It is a celebratory course for family gathering and celebration.
¥ 12,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Hibiki Course meal
It is a celebratory course for family gathering and celebration.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizers> Seasonal appetizers Assorted 3 kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Sea bream with kelp finish Tuna medium fatty tuna and 2 other items.
<Grilled dish>Grilled black Wagyu beef loin, Mustard soy sauce.
<Bowl dish> Ise lobster braised, White onion, Green vegetables.
<Rice dish> Sea bream rice using Akashi's famous natural red sea bream, Pickles, Miso soup.
<Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruits.
*Menu contents are subject to change due to ingredient procurement.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ມິ.ຖ 2023 ~
ຄາບອາຫານ
ອາຫານທ່ຽງ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
Kotohogi Dinner course
It is a celebratory course for family gathering and celebration.
¥ 15,000
(ລວມຄ່າບໍລິການ & ອາກອນ)
ເລືອກ
Kotohogi Dinner course
It is a celebratory course for family gathering and celebration.
ຈຳເປັນຕ້ອງບັດເຄຣດິດທີ່ສາມາດຄືນໄດ້
This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
<Menu>
<Appetizer> Seasonal appetizer Three kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Bluefin tuna medium toro prawn Squid Sea urchin salmon roe
<Grilled dish> Roasted Japanese black beef fillet Mustard soy sauce.
<Bowl dish> Abalone shark fin paste, Needle ginger, Green vegetable.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, Pickles, Miso soup.
< Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruit.
*Menu contents are subject to change due to ingredient procurement.
ພິມລະອຽດ
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
ວັນທີທີ່ຖືກຕ້ອງ
01 ມິ.ຖ 2023 ~
ຄາບອາຫານ
ອາຫານທ່ຽງ
ປະເພດບ່ອນນັ່ງ
counter, Private room
ອ່ານເພີ່ມຕື່ມ
ຄຳຮ້ອງຂໍ
ຈຳເປັນຕ້ອງມີຈຸດປະສົງ
-- ຈຳເປັນຕ້ອງມີຈຸດປະສົງ --
ວັນເກີດ
ວັນເກີດ (ຕົນເອງ)
ວັນເກີດ (ເພື່ອນ)
ວັນເກີດ (ຄູ່ຮັກ)
ວັນເກີດ (ຄູ່ແຕ່ງງານ)
ວັນເກີດ (ຄອບຄົວ)
ໝູ່ເພື່ອນ / ກຸ່ມ
ກຸ່ມຜູ້ຍິງ
ຕ້ອນຮັບ / ລ້ຽງສົ່ງ (ໝູ່ເພື່ອນ)
ງານລ້ຽງໃນວັນພັກ (ໝູ່ເພື່ອນ)
ງານພົບປະສິດເກົ່າ / ລວມໂຕກັນຄືນ
ງານລ້ຽງແຕ່ງງານ
ເດີນທາງ / ທ່ອງທ່ຽວ
ທຸລະກິດ
ເຄື່ອງດື່ມ / ຄາບອາຫານຂອງທີມ
ຕ້ອນຮັບ / ລ້ຽງສົ່ງ (ທຸລະກິດ)
ງານລ້ຽງໃນວັນພັກ (ທຸລະກິດ)
ຄອບຄົວ
ງານສະເຫຼີມສະຫຼອງຄອບຄົວ
ງານກິດຈະກຳຂອງເດັກອ່ອນ
ງານກິດຈະກຳຂອງເດັກນ້ອຍ
ການແນະນຳຄອບຄົວ
ການສະຫຼອງງານໝັ້ນ
ວັນລຳລຶກ / ງານສົບ
ວັນທີ
ວັນທີຂອງກຸ່ມ
ວັນຂໍແຕ່ງງານ
ວັນຄົບຮອບແຕ່ງງານ
ວັນສະເຫຼີມສະຫຼອງ
ງານກິດຈະກຳ
ສຳມະນາ / ງານສັງສັນ
ການສະແດງດົນຕີ
ນິທັດສະການ
ການຖ່າຍຮູບເງົາ (ໂທລະທັດ/ຮູບເງົາ)
ອື່ນໆ
ເຂົ້າເບິ່ງປະຫວັດ
-- ເຂົ້າເບິ່ງປະຫວັດ --
ເຂົ້າເບິ່ງເທື່ອທຳອິດ
ເຂົ້າເບິ່ງເທື່ອທີສອງ
ເຂົ້າເບິ່ງເທື່ອທີສາມ
ເຂົ້າເບິ່ງເທື່ອທີສີ່ຂຶ້ນໄປ
ຄຳຖາມ
ຈຳເປັນຕ້ອງໃສ່
If you have any food allergies, please let us know. (If not, please write "None".)
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