[Dinner] Bow [Kacho]
[Menu Example]
*Reservations must be made at least three days in advance.
■Mutsuki Menu
≪January 5th - February 4th, 2026≫
・Seasonal Vegetables
Grilled Tiger Pufferfish and Shark Liver with Vinegar Jelly
Steaked Iron Skin, Totomi, Duck Head Onion, Chinese Cabbage, Flowering Spikes, and Kabosu Fragrance
Softly Braised Abalone, Homemade Chinese Ink, Deep-Fried Kogomi
Sesame-Marinated Kanshuku Hodo-so, Salmon Roe Marinated in Soy Sauce, and Simmered Black Beans
・Soup
Thin Kudzu Sauce
Scallops with Daruma-style Bamboo Root, Kagami Daikon Radish, Japanese Nightingale Greens, and Dried Yuzu Citrus
・Sushi
Whole Lobster Sashimi, Bluefin Tuna, Golden Eye Snapper Sashimi, and Seasonal Garnish
・Fried Foods
Prawn Tempura, Mishima Sweet Potato, Shuzenji Shiitake Mushrooms
Fushimi Chili Pepper, Wholesale Tempura Dashi, To Field Salt
・Hot Dish
Steamed Sweet Snapper with Turnip
Simmered Fins with Silver Bean Paste and Dissolved Wasabi
・Meat Dish
Roast Shizuoka Wagyu Beef with Japanese Balsamic Sauce
Shizuoka Wagyu Nigiri Sushi with Condiments
Fried Moonlight Lily Root and Tiger Prawns with Light Snow Salt
・Main Dish
Grilled Lobster with Sea Urchin and Lightly Fried Onion Nouveau
Fried Frozen Tondabayashi Shrimp and Sweet Potato Mochi with Snow Whale Sauce, Cauliflower, and Wholesale Ginger
・Meal
Earthenware Pot-Cooked Wild Sea Bream Rice with Pounded Plum, Needled Ginger, and Duck Head Spring Onion
Red Miso Soup, Green Nori Seaweed, Wheat Flour Rolls, and Japanese Trefoil
・Pickled Vegetables
Green Shiba
・Fruit
Red Madonna Crystal Assortment Brown Syrup, Roasted Soybean Flour
■ Kisaragi Menu
≪February 5th - March 4th, 2026≫
Seasonal Vegetables
Grilled Tiger Pufferfish and Braised Monkfish Liver with Vinegar Jelly
Steak Skin, Chinese Cabbage, Duck Head Leek, Flower Spike, Split Ponzu Sauce
Kabosu Fragrance
Grilled Mana Bonito with Kyoto-Style Flavor, Snow Urui (Snowdrop) Salad
Softly Braised Black Abalone, Moonlight Lily Root, Rape Blossoms, and Yellow Fried Soup
Soup
Lightly Snowy Turnip with a Smoked Garlic Sauce
Grilled Golden-Eyed Snapper (Wakasa-style), Deep-Fried Tofu, Japanese Nightingale Greens, and Dried Yuzu
Seasonal Appetizers
Sliced Spiny Lobster Sashimi, Bluefin Tuna, Flatfish Marinated in Kelp (White Plate), Gold Leaf
Seasonal Garnish
Ogoshigi (Appetizer)
Suruga Warm Shamo Chicken Noodles
Warm noodles, Shamo chicken meatballs, Kujo leeks, black shichimi (seven-spice seasoning)
Meat Dish
Roast Shizuoka beef, fried shark fin ice mochi, wasabi balsamic sauce
Cloud roe tempura, marmalade butter stir-fry, light snow salt
Main Dish
Grilled spiny lobster and sea urchin, homemade Chinese ink
Steamed snow crab with a ladle, crab miso sauce, freshly grated ginger, and sprouted mitsuba (Japanese parsley)
Meal
Eel rice cooked in a clay pot, shredded egg, and kinome (leaf buds)
Red miso soup, green nori seaweed, rolled fu (wheat gluten), and mitsuba (Japanese parsley)
Pickles
Green shiba
Dessert
Red Madonna crystal jelly (kudzu jelly) (made with natural water from Izu)
Brown sugar syrup, roasted soybean flour
| hari-hari | Setiap hari, Cuti |
Maklumat tambahan
*Please contact the restaurant directly if you would like to make a reservation for 6 or more people. *A separate service charge (10%) will be added to the listed price including tax. *Depending on the availability of ingredients, the contents of some dishes or the presentation may change. *The photo is for illustrative purposes only.