Kitashinchi Okurano - TableCheck

Tempah di Kitashinchi Okurano

Mesej daripada Pedagang

▶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

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Kategori

“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.

"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.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

[Awaji 3 year blowfish] Full of Blowfish kaiseki
■Course Menu
＜Appetizer 1＞ Blowfish and Winter Vegetable Soup, Blowfish, Blowfish fillet, Sudachi citrus.
＜Appetizer 2＞ Steamed Blowfish with Turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini sauce, Starchy sauce, Wasabi.
＜Sashimi 1＞ Chinese cabbage and Blowfish sashimi, Ponzu jelly.
＜Sashimi 2＞ Assorted 2 Kinds of Fresh Sashimi of the day.
＜Small dish＞ Blowfish milt Sushi.
＜Grilled Dish 1＞ Roasted Blowfish, Sudachi citrus.
＜Grilled Dish 2＞ Seared Black Wagyu Top Side, Wasabi, Rock salt.
＜Deep Fried＞ Deep-Fried Blowfish, Sudachi citrus.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Warm Dish＞ Simmered Blowfish in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu.
＜Cooked rice＞ Yuzu flavored Blowfish porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

[Matsuba Crab] Full of Crab kaiseki
■Course Menu
＜Appetizer 1＞ Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
＜Appetizer 2＞ Kobako-crab, Ginger Vinegar.
＜Sashimi＞ Boiled Matsuba-crab sashimi, 3 other types of sashimi, A variety of garnish.
＜Grilled Dish＞ Grilled crab, Sudachi citrus.
＜Chef's Pick 1＞ Crab leg miso shabu.
＜Chef's Pick 2＞ Risotto-style shellfish rice, Cheese.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Deep Fried＞ Crab tempura, Matcha salt.
＜Warm Dish＞ Crab shabu, Winter vegetables, Sesame ponzu sauce.
＜Cooked rice＞ Crab porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.
※Please make a reservation at least 4 days in advance.

“Blowfish and Crab Special Kaiseki course”

[Appetizer 1] Blowfish and Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
[Appetizer 2]Snow Crab and Cucumber Roll with Gelée.
[Sashimi dish 1]Blowfish Sashimi and Chinese Cabbage Jelly with Ponzu Gelée.
[Sashimi dish 2]Assorted 3 Kinds of Fresh Sashimi of the day.
[Grilled dish 1] Snow Crab Steak. Asparagus, Lemon.
[Grilled dish 2] Seared Black Wagyu Top Side, Mashed potatoes, Wasabi, Rock salt.
[Deep-fried dish]Deep-Fried Blowfish, Sudachi citrus.
[Palate refresher] Sudachi Citrus and Nameko Mushrooms Soba Noodles.
[Warm dish] Simmered Blowfish and Snow Crab in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu
[Rice dish] Blowfish and Crab Cooked Rice served in an Earthenware Pot, Root vegetables, Yuzu, Leek, Japanese pickles, Miso soup.
[Fruit] Seasonal Fruit.
[Dessert] Seasonal Daifuku, Light taste Matcha

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

Special Kaiseki Course with Pufferfish and Crab.

＜Appetizer 1＞ Clear soup with Grated daikon radish. Snow crab, Pufferfish, Yuzu, Mitsuba.
＜Appetizer 2＞ Female snow crab with Jelly, Sudachi.
＜Sashimi 1＞ Pufferfish sashimi and Chinese cabbage, Garnish, Ponzu vinegar.
＜Sashimi 2＞ 2 kinds of Today's Fresh fish.
＜Grilled dish＞ Seared Japanese black beef and Snow crab steak, Spinach, Lemon, Wasabi, Rock salt.
＜Deep-fried＞ Deep-fried Pufferfish, Deep-fried Snow crab with Crackers.
＜Palate cleanser＞ Branded tomato.
＜Bowl dish＞ Pufferfish and Crab soup with Yuzu pepper flavor, Winter vegetables, Onion ponzu vinegar.
＜Cooked rice＞ Cooked rice of Pufferfish, Crab and Winter root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Seasonal Fruit and Daifuku, Light taste Matcha.

*Menu contents are subject to change. *Reservations are required at least three days in advance.

Lunch kaiseki "Hisui-iro course"

■February Course Menu
＜Appetizers＞・Spring Mountain Vegetables and Firefly Squid with Vinegared Miso Sauce.　・Milk Tofu with Japanese Pepper Leaf Miso and Plum-Shaped Carrot.
＜Soup＞ “Nikusui” Beef Clear Soup with Pressed Tofu, Kujo Green Onion, and Yuzu Citrus.
＜Sashimi＞ Assortment of Three Kinds of Today’s Fresh Sashimi.
＜Grilled Dish＞ Butter and Soy Sauce–Grilled Spanish Mackerel with Aosa Seaweed Sauce.
＜Fried Dish＞ Deep-Fried Round Daikon Radish with Sea Bream Miso, Simmered and Sautéed Young Burdock Root.
＜Rice Course＞ Takikomi Gohan (Seasoned Rice) with Bamboo Shoots and Local Chicken, Assorted Pickles, Miso Soup.
＜Dessert＞ Brown Sugar Warabi Mochi, Strawberry and Mandarin Orange Jelly, Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Braised Chinese cabbage and Sirloin in Broth.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Braised Chinese cabbage and Sirloin in Broth.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■February Course Menu
＜Appetizers＞・Spring Mountain Vegetables and Firefly Squid with Vinegared Miso Sauce.　・Milk Tofu with Japanese Pepper Leaf Miso and Plum-Shaped Carrot.
＜Soup＞ “Nikusui” Beef Clear Soup with Pressed Tofu, Kujo Green Onion, and Yuzu Citrus.
＜Sashimi＞ Assortment of Three Kinds of Today’s Fresh Sashimi.
＜Grilled Dish＞ Butter and Soy Sauce–Grilled Spanish Mackerel with Aosa Seaweed Sauce.
＜Fried Dish＞ Deep-Fried Round Daikon Radish with Sea Bream Miso, Simmered and Sautéed Young Burdock Root.
＜Rice Course＞ Takikomi Gohan (Seasoned Rice) with Bamboo Shoots and Local Chicken, Assorted Pickles, Miso Soup.
＜Dessert＞ Brown Sugar Warabi Mochi, Strawberry and Mandarin Orange Jelly, Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■February Course Menu
＜Appetizer＞ Warm Yuzu Tofu with Rapeseed Blossoms, Sakura Shrimp, Yuzu Zest, and Chrysanthemum Greens Ankake Sauce.
＜Soup＞ “Nikusui” Beef Clear Soup with Pressed Tofu, Kujo Green Onion, and Yuzu Citrus.
＜Sashimi＞ Assortment of Four Kinds of Today’s Fresh Sashimi.
＜Grilled Dish＞ Butter and Soy Sauce–Grilled Spanish Mackerel and Bamboo Shoots with Aosa Seaweed Sauce.
＜Fried Dish＞ Snow Crab Fry with Tartar Sauce, Wasabi Greens, Brussels Sprouts, and Lemon.
＜Palate Cleanser＞ Hyuganatsu Citrus with Lemon-Flavored Jelly, Simmered Kumquat, Chervil, and Sweet Tomato.
＜Simmered Dish＞Simmered Japanese Black Wagyu Beef Shigure-ni and Furofuki-Style Round Daikon Radish.
＜Rice Course＞ Takikomi Gohan (Seasoned Rice) with Bamboo Shoots and Local Chicken, Assorted Pickles, Miso Soup.
＜Dessert＞ Strawberry Rings, Brown Sugar Warabi Mochi. Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■February Course Menu
＜Appetizer＞ Warm Yuzu Tofu with Rapeseed Blossoms, Sakura Shrimp, Yuzu Zest, and Chrysanthemum Greens Ankake Sauce.
＜Soup＞ “Nikusui” Beef Clear Soup with Pressed Tofu, Kujo Green Onion, and Yuzu Citrus.
＜Sashimi＞ Assortment of Four Kinds of Today’s Fresh Sashimi.
＜Grilled Dish＞ Butter and Soy Sauce–Grilled Spanish Mackerel and Bamboo Shoots with Aosa Seaweed Sauce.
＜Fried Dish＞ Snow Crab Fry with Tartar Sauce, Wasabi Greens, Brussels Sprouts, and Lemon.
＜Palate Cleanser＞ Hyuganatsu Citrus with Lemon-Flavored Jelly, Simmered Kumquat, Chervil, and Sweet Tomato.
＜Simmered Dish＞Simmered Japanese Black Wagyu Beef Shigure-ni and Furofuki-Style Round Daikon Radish.
＜Rice Course＞ Takikomi Gohan (Seasoned Rice) with Bamboo Shoots and Local Chicken, Assorted Pickles, Miso Soup.
＜Dessert＞ Strawberry Rings, Brown Sugar Warabi Mochi. Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

Chef`s Special Course　「AKIRA」
＜Appetizer＞ 10 kinds of seasonal vegetables.
＜Salad＞ Seafood Salad.
＜Soup＞ Prawn bisque, Prawn bread.
＜Osaka Sushi＞ Seasonal Fish and Vegetable Tamatebako(treasure chest in the story of fairytale).
＜Deep Fried＞ Deep-fried Big Prawn, Prawn Tempura topped with Sea Urchin.
＜Warm Dish＞ Omi Beef Sukiyaki, Snow Crab Shabu-shabu, Omi Beef Shabu-shabu.
＜Meal＞ Short pasta with sea urchin.
＜Desserts＞ Koala Melon, Seasonal Daifuku, Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Braised Chinese cabbage and Sirloin in Broth.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Braised Chinese cabbage and Sirloin in Broth.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■December Course Menu
＜Appetizer＞ Steamed Daikon radish, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso, Female snow crab with Vinegar.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ Thick-cut Pufferfish Sashimi, Sweet shrimp with Salted sea cucumber intestines, Tuna Avocado Wasabi.
＜Chef's pick＞ Braised Yellowtail and Daikon radish.
＜Grilled dish＞ Grilled Japanese black wagyu beef thigh, Beef tongue Simmered in Miso sauce.
＜Deep-fried＞ Crab Cream croquette, Crab miso Tartar sauce.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Snow crab and Napa cabbage Stew.
＜Cooked rice＞ Rice cooked Vegetable and Snow crab, Japanese pickles, Miso soup.
＜Dessert＞ Mandarin orange, Strawberry Daifuku with Green tea, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■December Course Menu
＜Appetizer＞ Steamed Daikon radish, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso, Female snow crab with Vinegar.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ Thick-cut Pufferfish Sashimi, Sweet shrimp with Salted sea cucumber intestines, Tuna Avocado Wasabi.
＜Chef's pick＞ Braised Yellowtail and Daikon radish.
＜Grilled dish＞ Grilled Japanese black wagyu beef thigh, Beef tongue Simmered in Miso sauce.
＜Deep-fried＞ Crab Cream croquette, Crab miso Tartar sauce.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Snow crab and Napa cabbage Stew.
＜Cooked rice＞ Rice cooked Vegetable and Snow crab, Japanese pickles, Miso soup.
＜Dessert＞ Mandarin orange, Strawberry Daifuku with Green tea, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■December Course Menu
＜Appetizer＞ Steamed Daikon radish, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso, Female snow crab with Vinegar.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ Three kinds of sashimi in a Yuzu bowl (Spiny lobster, Pufferfish, Bluefin tuna).
＜Chef's pick＞ Braised Yellowtail and Daikon radish.
＜Grilled dish＞ Grilled Japanese black wagyu beef hele, Beef tongue Simmered in Miso sauce.
＜Deep-fried＞ Deep-fried Snow crab.
＜Palate cleanser＞ Nameko mushrooms and Grated Daikon radish.
＜Bowl dish＞ Pufferfish and Crab Yuzu Pepper Flavored Soup.
＜Cooked rice＞ Rice cooked Winter root vegetables Pufferfish and Snow crab, Japanese pickles. Miso soup.
＜Dessert＞ Mandarin orange, Strawberry Daifuku with Green tea, Sweet Potato Sticks, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■December Course Menu
＜Appetizer＞ Steamed Daikon radish, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso, Female snow crab with Vinegar.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ Three kinds of sashimi in a Yuzu bowl (Spiny lobster, Pufferfish, Bluefin tuna).
＜Chef's pick＞ Braised Yellowtail and Daikon radish.
＜Grilled dish＞ Grilled Japanese black wagyu beef hele, Beef tongue Simmered in Miso sauce.
＜Deep-fried＞ Deep-fried Snow crab.
＜Palate cleanser＞ Nameko mushrooms and Grated Daikon radish.
＜Bowl dish＞ Pufferfish and Crab Yuzu Pepper Flavored Soup.
＜Cooked rice＞ Rice cooked Winter root vegetables Pufferfish and Snow crab, Japanese pickles. Miso soup.
＜Dessert＞ Mandarin orange, Strawberry Daifuku with Green tea, Sweet Potato Sticks, Light taste Matcha.

※The menu is subject to change depending on availability.

Chef`s Special Course　「AKIRA」
＜Appetizer＞ 10 kinds of seasonal vegetables.
＜Salad＞ Seafood Salad.
＜Soup＞ Prawn bisque, Prawn bread.
＜Osaka Sushi＞ Seasonal Fish and Vegetable Tamatebako(treasure chest in the story of fairytale).
＜Deep Fried＞ Deep-fried Big Prawn, Prawn Tempura topped with Sea Urchin.
＜Warm Dish＞ Omi Beef Sukiyaki, Snow Crab Shabu-shabu, Omi Beef Shabu-shabu.
＜Meal＞ Short pasta with sea urchin.
＜Desserts＞ Koala Melon, Seasonal Daifuku, Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■February Course Menu
＜Appetizer＞ Warm Yuzu Tofu with Rapeseed Blossoms, Sakura Shrimp, Yuzu Zest, and Chrysanthemum Greens Ankake Sauce.
＜Soup＞ “Nikusui” Beef Clear Soup with Pressed Tofu, Kujo Green Onion, and Yuzu Citrus.
＜Sashimi＞ Assortment of Four Kinds of Today’s Fresh Sashimi.
＜Grilled Dish＞ Butter and Soy Sauce–Grilled Spanish Mackerel and Bamboo Shoots with Aosa Seaweed Sauce.
＜Fried Dish＞ Snow Crab Fry with Tartar Sauce, Wasabi Greens, Brussels Sprouts, and Lemon.
＜Palate Cleanser＞ Hyuganatsu Citrus with Lemon-Flavored Jelly, Simmered Kumquat, Chervil, and Sweet Tomato.
＜Simmered Dish＞Simmered Japanese Black Wagyu Beef Shigure-ni and Furofuki-Style Round Daikon Radish.
＜Rice Course＞ Takikomi Gohan (Seasoned Rice) with Bamboo Shoots and Local Chicken, Assorted Pickles, Miso Soup.
＜Dessert＞ Strawberry Rings, Brown Sugar Warabi Mochi. Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■February Course Menu
＜Appetizer＞ Warm Yuzu Tofu Served in a Yuzu Citrus Cup with Rapeseed Blossoms, Sakura Shrimp, Yuzu Zest, and Chrysanthemum Greens Ankake Sauce.
＜Soup＞ Clear Clam Soup with Tender Cabbage, Bamboo Shoots, and Japanese Pepper Leaf.
＜Sashimi＞ Assorted Sashimi Served on a Pen Shell, Pen Shell, Bluefin Tuna, Akashi Sea Bream, Winter Yellowtail, Seasonal Garnishes.
＜Intermezzo＞ Kinome Sushi (Japanese Pepper Leaf–Scented Sushi) with Firefly Squid and Nori Seaweed.
＜Grilled Dish＞ Kombu Oil–Grilled White Asparagus and Scallop, Brussels Sprouts, Served with Rapeseed Blossom and Beet Sauce.
＜Fried Dish＞ Spring Roll of Cod Milt with Bottarga.
＜Palate Cleanser＞ Hyuganatsu Citrus with Lemon-Flavored Jelly, Simmered Kumquat, Chervil, and Sweet Tomato.
＜Simmered Dish＞ Simmered Japanese Black Wagyu Sirloin with Bamboo Shoots and Spring Mountain Vegetables in Light Broth, Finished with Japanese Pepper Leaf.
＜Rice Course＞ Clay Pot Rice with Sakura Shrimp and Bamboo Shoots, Green Peas, Assorted Pickles, Miso Soup.
＜Dessert＞ Fresh Strawberry, Milk Mochi with Ogura Sweet Red Bean Paste, Mandarin Orange Sauce, and Mint, Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■February Course Menu
＜Appetizer＞ Steamed Abalone, Kuruma Prawn, and Spring Mountain Vegetables Served in a Yuzu Citrus Cup with Light Jelly.
＜Soup＞ Clear Clam Soup with Tender Cabbage, Bamboo Shoots, and Japanese Pepper Leaf.
＜Sashimi＞ Whole Small Sea Bream Presentation, Pen Shell, Ark Shell, Bluefin Tuna, Young Conger Eel (Noresore), Seasonal Garnishes.
＜Intermezzo＞ Fresh Sea Urchin and Caviar, One Spoon.
＜Grilled Dish＞ Morning-Harvested Bamboo Shoots Grilled with Japanese Pepper Leaf.
＜Fried Dish＞ Deep-Fried Tiger Pufferfish, Rice Cracker–Crusted Fried Pufferfish Milt, Sudachi Citrus.
＜Palate Cleanser＞ Hyuganatsu Citrus with Lemon-Flavored Jelly, Simmered Kumquat, Chervil, and Sweet Tomato.
＜Meat Dish＞ Lightly Seared Japanese Black Wagyu Fillet.
＜Rice Course＞ Clay Pot Rice with White Tilefish, Sakura Shrimp, and Bamboo Shoots, Green Peas, Assorted Pickles, Miso Soup.
＜Dessert＞ Two Varieties of Fresh Strawberry, Coffee Zenzai with Strawberry Ice Cream, Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

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.

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.

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.

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.

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.

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.

Permintaan

Tujuan

Sejarah Lawatan

Pertanyaan Dplkn

If you have any food allergies, please let us know. (If not, please write "None".)

Permintaan

Butiran Tetamu

NamaDplkn

Telefon BimbitDplkn

Maklumkan saya melalui SMS

E-melDplkn

Sila pastikan alamat e-mel anda betul. Pengesahan tempahan akan dihantar ke alamat ini.

Cipta akaun TableCheck

Dengan akaun TableCheck, anda boleh mengakses sejarah tempahan anda dan membuat tempahan ulangan.

Kata laluan terlalu pendek (minima adalah 12 karakter)

Kata laluan terlalu lemah

Kata laluan mesti mengandungi sekurang-kurangnya satu huruf besar, satu huruf kecil, satu nombor dan satu simbol.

Kata laluan tidak boleh mengandungi sebahagian daripada E-mel.

Kata laluan tidak sama dengan penegasan

Saya mengesahkan saya telah membaca Mesej daripada Pedagang di atas

Terima tawaran daripada Kitashinchi Okurano dan kumpulan restoran

Dengan menghantar borang ini, anda bersetuju dengan .