Takamiya Garden Teahouse

Reserve em Takamiya Garden Teahouse

Mensagem do comerciante

●To ensure everyone's relaxation and enjoyment of their meal, we ask that you remove your shoes before entering the restaurant.
●We do not accept seating requests. Thank you for your understanding.
●Changes to the number of guests may be made by 7 PM the day before. (If the day before is a closed day, please contact us by 7 PM two days before.)

[Cancellation Policy]
30% of the reservation fee will be charged 7 days in advance, 50% of the reservation fee will be charged 5 days in advance, 80% of the reservation fee will be charged 3 days in advance, and 100% of the reservation fee will be charged on the day.

[Regarding Children's Entry Restrictions]
Please note that children under the age of 12 are not permitted in the "Large Hall" or "Tea Room."
We only accept children under the age of 12 in the private rooms "South Eight Tatami Room" and "Western-Style Room."
A private room fee will be charged for private rooms.

[Private Room Fees]
"Minami-Hachijo" (Southern Eight Tatami Room) Lunch: ¥2,000 per adult, Dinner: ¥3,000 per adult
"Western-style Room" Lunch and Dinner: ¥10,000 per room
As there is only one private room for each room, we may not be able to accommodate your request. Thank you for your understanding.

Telephone inquiries: 092-710-3357

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[April Menu]
(First Dish) Cream Cheese Tofu, Yame Sencha Green Tea / Firefly Squid, Vinegar Miso / Spring Cabbage Salad, Yuzu Pepper
　　　　Green Peas, Fish Cake / Fresh Burdock Root Puree / Young Sweetfish, Fried in Rice Flour, Sea Salt
(Second Dish) Spanish Mackerel Tataki, Myoga Ginger, Perilla Leaf, Foamy Vinegar Soy Sauce
(Third Dish) Egg Custard, Crab Paste, Broad Beans
(Fourth Dish) White Asparagus, Butterbur Sprouts, Turban Shell
(Fish) April Fresh fish, pureed udo (Japanese spikenard), sakura shrimp
(Palate cleanser) Ice cream, sweet summer orange
(Meat) Beef misuji (shoulder tender), wild garlic, potato
(Finishing dish) Goto udon noodles, clams, whitebait, chrysanthemum greens
(Dessert) Hyuganatsu orange, miso, almonds
(Tea and sweets) Strawberry yokan (sweet bean jelly)

【May Menu】
(First dish) Cream cheese tofu, plum / Oven-baked baby corn / Fruit tomatoes, water shield
　　　　Grilled and marinated asparagus / Bamboo shoots marinated in Saikyo miso / Young sweetfish fried in rice flour with sansho pepper salt
(Second dish) Cockle, cuttlefish, sudachi citrus
(Third dish) Steamed egg custard, chicken neck meat, sakura shrimp, wakame seaweed
(Fourth dish) Seared golden snapper, roasted sake, pickled myoga ginger
(Fish) May's seasonal fish, steamed lotus root, kinome bean paste
(Palate cleanser) Ice cream, amanatsu citrus
(Meat) Beef misuji, caramelized onion, wasabi
(Finishing dish) Goto udon noodles, clams, whitebait, chrysanthemum greens
(Dessert) American cherries, roasted green tea, mascarpone cheese
(Tea and sweets) Mango yokan

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