Traditional Japanese Cuisine Kobe Tamura/Sushi Sushiman - KOBE PORTOPIA HOTEL

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ຈອງທີ່ຮ້ານ Traditional Japanese Cuisine Kobe Tamura/Sushi Sushiman - KOBE PORTOPIA HOTEL

ຂໍ້ຄວາມຈາກຮ້ານ

■Japanese Restaurant Kobe Tamura
■Sushi Sushi Man
[Closed Days] Every Monday (Open on public holidays, closed the following weekday) *No substitute holidays during Obon or New Year's
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▶If children are present, please select the number of people including infants and the number of menus for each person.
▶For groups of 9 or more, please make multiple reservations (please indicate that it is the same group in the request field).
▶WEB reservation deadline: (Lunch) 10:30 AM on the day (Dinner) 5:00 PM on the day (Reservations close once all seats are filled)

▶Why not join the Oval Point Program (App Member)? Click here for details
☆Bonus points will be given for new app member registration! (Added at the end of the following month)☆

▶App members, please present your digital membership card on the day (including for pre-paid reservations)

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The photo is for illustrative purposes only. / Menu contents may change depending on the availability of ingredients.

Appetizer (Awaji Island conger eel with cucumber, Awaji Island conger eel and tomato with basil, Awaji Island conger eel cutlet)
Sashimi (Awaji Island conger eel sashimi with vinegared miso and plum paste soy sauce)
Grilled dish (Awaji Island conger eel and burdock root grilled in Yawata sauce, sweet potato simmered in syrup)
Small hot pot (Awaji Island conger eel, tofu, shiitake mushrooms, Awaji Island onion, shredded burdock root, mitsuba)
Meal (Awaji Island conger eel rice porridge with pickles OR Awaji Island conger eel sushi with red miso soup and pickles)
Seasonal fruit

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Popular Lunch Menu / Photo is for illustrative purposes only

May Menu: Kagoshima Gourmet Fair
Appetizer (Chimaki, Clams and Soybeans Simmered with Ginger, Grated Yam Soup, Wasabi and Sesame Tofu) / Soup (Fried Sillago with Brown Rice, Egg Tofu, Arrow Feather Carrot) / Sashimi (Seared Bonito from Kagoshima Prefecture, Amberjack, Seasonal Salad) / Grilled Dish (Grilled Sea Bass with Tomato and Salted Koji, Okra with Bonito Flakes) / Vinegared Dish (Fish Noodles with Soft-Boiled Egg) / Simmered Dish (Fried Shrimp Fish Cake, Eggplant, Mizuna) / Main Dish (Myoga Rice or Mugwort Udon, Red Miso Soup, Pickles) / Seasonal Fruit (Karukan Sandwich, Pudding) / Dessert (Japanese Sweets)

June Menu: Kagoshima Gourmet Fair
Appetizer Assortment / Soup Edamame Satsuma-age (deep-fried edamame beans) / Sashimi Platter / Grilled Dish: Hydrangea-shaped Grilled Eggplant / Vinegared Dish: Octopus in Vinegar Sauce / Simmered Dish: Deep-fried Figs and Conger Eel / Main Dish: Rice with Fresh Ginger and Scallops or Green Tea Noodles / Seasonal Fruit / Dessert: Matcha Green Tea

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*The photo is for illustrative purposes only.

May Menu: Kagoshima Gourmet Fair
Appetizer (Chima (Clams and soybeans simmered in ginger, pureed Japanese mountain yam, wasabi sesame tofu) / Soup (eel paste from Kagoshima prefecture, water shield, arrow feather carrots) / Sashimi (seared bonito from Kagoshima prefecture, amberjack, sea bream, tuna) / Stone-grilled dish (Kagoshima prefecture Kuroge Wagyu beef steak) / Vinegared dish (whale meat with vinegared miso sauce, snake-eye cucumber) / Simmered dish (shrimp satsuma-age, eggplant, mizuna) / Main course (rice with myoga ginger or mugwort udon, red miso soup, pickles) / Seasonal fruit (karukan sandwich, melon) / Dessert (Japanese sweets)

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