*The menu may be subject to change due to procurement reasons. Please be aware of this in advance. *The listed fee is not the actual fee you will pay. A cancellation fee will be charged if a cancellation occurs. Please settle the payment on-site after you arrive at the store.
• Grilled -Grilled alfonsino (kinmedai) with shio-koji
• Vinegared Dish -Crab wrapped in yuba
• Main Course -Ōmi beef steak or Ōmi beef sukiyaki — served the way you prefer
• Rice Course -Kama-cooked rice with Kyo-aka jidori (Kyoto red chicken) and truffle, or kama-cooked rice with unagi and beef-jako -Miso soup -Pickles
• Dessert -Earl Grey crème brûlée and warabi-mochi, served with seasonal fruit
¥23,000Svc en belasting inbegrepen
Collaboration Dinner Course
【Collaboration Menu】
• Appetizer -Steamed Egg Custard with Foie Gras • Seasonal Appetizer -Muscats with Red Konjac -Wagyu Roast Beef -Mushrooms with Mibuna Greens -Deep Fried Kelp • Sashimi -Seasonal Sashimi • Chef Yamamoto Signature Dish -Poêlé of Ise Ebi with Kyoto Carrot and Blood Orange Sauce • Vinegared Dish -Seared Vinegared Mackerel • Main Dish -A Choice of Ohmi Wagyu Beef Steak or Ohmi Wagyu Beef in ShabuShabu Style • Rice and Soup -A choice of Grilled Eel and Truffle or Crab Meat and Salmon Roe • Dessert -Coffee-Flavored Blancmange and Warabi Mochi with Seasonal Fruits
【Food & Beverage Advisor, Hidemasa Yamamoto 】 After graduating from Italy's national culinary school, he trained under Roger Vergé, a prominent figure in French cuisine. He later became the Executive Chef at The Ritz-Carlton in Washington, D.C. At the age of 28, he served as Head Chef for the inaugural dinners of three U.S. presidents, including the 40th President, Ronald Reagan. He has also held prominent roles, such as the first Executive Chef of the Mandarin Oriental Tokyo, among other prestigious positions at renowned restaurants and hotels.
¥30,000Svc en belasting inbegrepen
Hanaemi Lunch Course
【Menu Example】
• Seasonal Appetizers — 5 selections - Yuba chawanmushi (steamed egg custard with tofu skin) - Saba bōzushi (pressed mackerel sushi) - Pan-seared autumn salmon - Figs simmered in Koshu style - Spinach and mushrooms marinated in dashi