Ginza Hakobune Daiginjo Irori ten

Забронируйте в Ginza Hakobune Daiginjo Irori ten

Сообщение от продавца

Ark Official Website [Pre-order by the day before] Online reservation exclusive benefits We will give a mini bottle (180ml) of sake from a brewery in Hokushinetsu, carefully selected by a professional sake taster, as a gift for each person who visits . Enjoy the famous sake of Hokushinetsu at home. *Reservations must be made by the day before. Online reservations are accepted 24 hours a day. Brands change seasonally. You cannot choose the brand. If you have any questions, please feel free to contact each store. ●Children are only allowed to enter the store on weekends and holidays. Please contact us. Due to the nature of the hearth in the room, we use charcoal. If you wish to bring children, please keep an eye on them. Smoking is permitted in the room during dinner time. Please refrain from smoking if you are concerned about passive smoking. If you are accompanied by children, please be considerate so as not to disturb other customers. ●Please note that we may not be able to accommodate your request for seating. ●If we are unable to contact you after 60 minutes of your reservation time, we may be forced to cancel your reservation, so please be sure to contact us if you are late. ●For reservations of 14 or more people, please contact the store directly. Phone inquiries: 03-6280-6330

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Категория

<December Menu>
*The January menu is posted after December.

[Appetizer]
Braised Pufferfish Skin with Jellied Fugu
[Sashimi]
Winter Yellowtail and Bluefin Tuna (Two Varieties) - Full Set
[Grilled Dishes]
Shinshu Beef Roast Beef
[Basket Serving]
Five-Assortment Seasonal Vegetable Platter
Winter Yellowtail with Daikon Radish and Yuzu Miso
Steamed Snow Crab
Sweetened Rock Trout
White Trout with Ponzu Sauce
Grilled Fish of the Day
[Main Course]
Snow Crab Rice, Pickles, and Soup
[Dessert]
Ginza Bashodo Warabimochi

-----------・－・－・－・－・－・－

<January Menu>

[Appetizer]
Turnip Sushi with Cream Cheese

[Sashimi]
Three Kinds of Fresh Fish Directly from the Sea of Japan

[Grilled Dishes]
Shinshu Beef Roast Beef

[Basket Serving]
Five Kinds of Seasonal Vegetables
・Fugu Zoni Soup with Milt and Sashimi-Style Salad
・Braised Rape Blossoms
・Sweetened Rock Trout
・Winter Yellowtail Nanbanzuke
・Grilled Fish of the Day

[Main Course]
Matsusaka Beef Simmered in Shigure Rice, Pickles, and a Soup

[Dessert]
Matcha Warabimochi (Wracked-Brown Rice) Supervised by Ginza Bashodo

<December Menu>
*The January menu is posted after December.

[Appetizer]
Braised Pufferfish Skin with Jellied Fugu
[Sashimi]
Winter Yellowtail and Bluefin Tuna (Two Kinds of Tuna) - Full Set
[Irori-yaki (Irori Grill) Part 1]
Minamiuonuma Wild Iwana Salt-Grilled
[Irori-yaki (Irori Grill) Part 2]
Shinshu Pork Grilled
[Irori-yaki (Irori Grill) Part 3]
Seasonal Vegetables Grilled
[Irori-yaki (Irori Grill) Part 4]
Cod and Milt Steamed on a Ceramic Plate
[Meal]
Snow Crab Soba Noodles Made with 100% Myoko Buckwheat Noodles
[Dessert]
Ginza Bashodo Warabimochi (Warabimochi)

-------- －・－・－・－・－・－・－・－

<January Menu>

[Appetizer]
Turnip Sushi with Cream Cheese

[Sashimi]
Three Kinds of Fresh Fish Directly from the Sea of Japan

[Irori-yaki (Irori Grill) Part 1]
Natural Iwana Trout from Minamiuonuma, Niigata Prefecture, Grilled on an Irori (Irori Grill)

[Irori-yaki (Irori Grill) Part 2]
Shinshu Pork Grilled with Black Vinegar and Soy Sauce

[Irori-yaki (Irori Grill) Part 3]
Seasonal Vegetables Grilled on an Irori (Irori Grill)

[Irori-yaki (Irori Grill) Part 4]
Winter Yellowtail Steamed with Yuzu Flavor on a Ceramic Plate

[Meal]
Myoko 100% Soba Noodles

[Dessert]
Matcha Warabimochi (Warabi-mochi) Supervised by Ginza Bashodo

<December Menu>
*The January menu is posted after December.

[Appetizer]
Braised Pufferfish Skin with Jellied Fugu
[Sashimi]
Winter Yellowtail and Bluefin Tuna (Two Kinds of Tuna) - Full Set
[Irori-yaki (Irori-yaki) Part 1]
Minamiuonuma Wild Iwana Salt-Grilled
[Irori-yaki (Irori-yaki) Part 2]
Shinshu Beef Irori-yaki
[Irori-yaki (Irori-yaki) Part 3]
Seasonal Vegetables Irori-yaki
[Irori-yaki (Irori-yaki) Part 4]
Sandfish Irori-yaki
[Irori-yaki (Irori-yaki) Part 5]
Red Snow Crab Irori-yaki
[Main Course]
Snow Crab Soba Noodles Made with 100% Myoko Buckwheat Noodles
[Dessert]
Ginza Bashodo Warabimochi (Warabimochi)

----- －・－・－・－・－・－・－・－・－

<January Menu>

[Appetizer]
Turnip Sushi with Cream Cheese

[Sashimi]
Three Kinds of Fresh Fish Directly from the Sea of Japan

[Irori-yaki (Irori Grill) Part 1]
Natural Iwana Trout from Minamiuonuma, Niigata Prefecture, Grilled on an Irori

[Irori-yaki (Irori Grill) Part 2]
Shinshu Beef Grilled on an Irori

[Irori-yaki (Irori Grill) Part 3]
Seasonal Vegetables Grilled on an Irori

[Irori-yaki (Irori Grill) Part 4]
Winter Yellowtail Grilled on an Irori

[Irori-yaki (Irori Grill) Part 5]
Noto Oysters Grilled on an Irori

[Meal]
Myoko 100% Soba Noodles

[Dessert]
Matcha Warabimochi (Warabi-mochi) Supervised by Ginza Bashodo

[Ginrei]
This banquet plan features dishes such as Ginza Hakobune's signature Minamiuonuma trout, Matsusaka beef, Japan's leading brand of beef, and seasonal Pacific cod and soft roe steamed in sake on a ceramic porcelain grill. The menu also includes winter yellowtail, known as the king of winter delicacies from the Sea of Japan, and sashimi made with directly sourced bluefin tuna, making for a total of eight dishes.
This banquet plan is suitable for a wide range of occasions, from intimate gatherings to company get-togethers and business entertainment.

<December Menu>
*The January menu is posted after December.

[Appetizer]
Braised Pufferfish Skin with Jellied Fugu

[Sashimi]
Winter Yellowtail and Bluefin Tuna Assortment

[Irori-yaki (Irori-yaki) Part 1]
Irori-yaki Iwana Trout from Minamiuonuma, Niigata Prefecture, with Natural Salt

[Irori-yaki (Irori-yaki) Part 2]
Irori-yaki Matsusaka Beef

[Irori-yaki (Irori-yaki) Part 3]
Irori-yaki Seasonal Vegetables

[Irori-yaki (Irori-yaki) Part 4]
Steamed Cod and Milt on a Ceramic Plate with Sake

[Main Course]
Snow Crab Rice, Pickles, and Soup

[Dessert]
Ginza Bashodo Warabimochi (Warabimochi)

---------------------・－・－

<January Menu>

[Appetizer]
Turnip Sushi with Cream Cheese

[Sashimi]
Three Kinds of Fresh Fish Directly from the Sea of Japan

[Irori-yaki (Irori-yaki) Part 1]
Irori-grilled Iwana Trout from Minamiuonuma, Niigata Prefecture, with Natural Salt

[Irori-yaki (Irori-yaki) Part 2]
Irori-grilled Shinshu Beef

[Irori-yaki (Irori-yaki) Part 3]
Irori-grilled Seasonal Vegetables

[Irori-yaki (Irori-yaki) Part 4]
Irori-grilled Winter Yellowtail with Yuzuan

[Irori-yaki (Irori-yaki) Part 5]
Irori-grilled Noto Oysters

[Main Course]
Matsusaka Beef Simmered in Shigure Rice, Pickles, and Soup

[Dessert]
Matcha Warabimochi (Warabi-mochi) Supervised by Ginza Bashodo

[Wajo]
This banquet plan features Ginza Hakobune's signature Minamiuonuma trout, Matsusaka beef, Japan's leading brand of beef, and red snow crab delivered directly from Shinminato Bay in Toyama Prefecture, all grilled over an hearth. The menu also includes winter yellowtail, known as the king of winter delicacies from the Sea of Japan, and bluefin tuna sashimi, delivered directly from the bay.
This banquet plan is suitable for a wide range of occasions, from intimate gatherings to company get-togethers and business entertainment.

<December Menu>
*The January menu is posted after December.

[Appetizer]
Braised Pufferfish Skin with Jellied Fugu

[Sashimi]
Winter Yellowtail and Bluefin Tuna (Two Kinds of Tuna) - Full Set

[Irori-yaki (Irori Grill) Part 1]
Irori-yaki Iwana Trout from Minamiuonuma, Niigata Prefecture, Grilled with Natural Salt

[Irori-yaki (Irori Grill) Part 2]
Irori-yaki Matsusaka Beef

[Irori-yaki (Irori Grill) Part 3] [Part 3]
Seasonal Vegetables Grilled on an Irori

[Irori-yaki Part 4]
Red Snow Crab Grilled on an Irori

[Irori-yaki Part 5]
Sandfish Grilled on an Irori

[Meal]
Snow Crab Rice, Pickles, and a Soup

[Dessert]
Ginza Bashodo Warabimochi

------------------- - - - -

<January Menu>

[Appetizer]
Turnip Sushi with Cream Cheese

[Sashimi]
Three Kinds of Fresh Fish Directly from the Sea of Japan

[Irori-yaki (Irori Grill) Part 1]
Irori-yaki (Irori Grilled) Iwana Trout from Minamiuonuma, Niigata Prefecture, Grilled with Natural Salt

[Hot Dish]
Fugu (Blowfish) Soup with Milt and Rubbed Salt

[Irori-yaki (Irori Grilled) [Part 2]
Shinshu Beef Grilled on an Irori

[Irori-yaki Part 3]
Seasonal Vegetable Grilled on an Irori

[Irori-yaki Part 4]
Red Snow Crab Grilled on an Irori

[Irori-yaki Part 5]
Noto Oyster Grilled on an Irori

[Meal]
Matsusaka Beef Simmered in Shigure Rice, Pickles, and a Soup

[Dessert]
Matcha Warabimochi (Wracked-starch Mochi) Supervised by Ginza Bashodo

[Kiwami]
This banquet plan features grilled dishes such as Nodoguro, a premium fish representative of the Sea of Japan known as the "fatty tuna of white fish," Matsusaka beef, a leading brand of Japanese beef, and red snow crab delivered directly from Shinminato Bay in Toyama Prefecture. The menu also includes 10 other dishes, including sashimi and simmered winter yellowtail, known as the king of winter delicacies from the Sea of Japan, and seasonal whitefish roe with ponzu sauce.
This banquet plan is perfect for corporate entertainment, dining with important people, and celebrating anniversaries.

<December Menu>
*The January menu is posted after December.

[Appetizer]
Braised Blowfish Skin with Cod Milt and Ponzu Sauce

[Sashimi]
Three Kinds of Fresh Fish Platter Including Winter Yellowtail and Bluefin Tuna (Full Set)

[Irori-yaki (Irori-yaki) Part 1]
Nodoguro (Blackthroat Seaperch) Grilled on an Irori-yaki with Natural Salt

[Hot Dish]
Winter Yellowtail with Daikon Radish and Yuzu Miso Sauce

[Irori-yaki (Irori-yaki) Part 2] No. 2]
Matsusaka Beef Irori-Grilled

[Irori-Grilled No. 3]
Seasonal Vegetable Irori-Grilled

[Irori-Grilled No. 4]
Red Snow Crab Irori-Grilled

[Irori-Grilled No. 5]
Irori-Grilled Flatfish

[Meal]
Snow Crab Rice, Pickles, and Soup

[Dessert]
Ginza Bashodo Warabimochi

・-・-・-・-・-・-・-・-・-・-・-・-

<January Menu>

[Appetizer]
Turnip Sushi with Cream Cheese

[Sashimi]
Three Kinds of Fresh Fish Directly from the Sea of Japan

[Irori-yaki (Irori Grill) Part 1]
Nodoguro (Blackthroat Seaperch) Grilled on an Irori with Natural Salt

[Hot Dish]
Blowfish Zoni Soup with Milt and Shiri-nagashi (Sliced and Dried Fish)

[Irori-yaki (Irori Grill) Grilled (Part 2)
Matsusaka Beef Irori-Grilled

Irori-Grilled (Part 3)
Irori-Grilled Seasonal Vegetables

Irori-Grilled (Part 4)
Irori-Grilled Red Snow Crab

Irori-Grilled (Part 5)
Irori-Grilled Shelled Scallops with Butter

Meal
Matsusaka Beef Shigure-Simmered Rice, Pickles, and Soup

Dessert
Matcha Warabimochi (Wracked-Brown Rice) Supervised by Ginza Bashodo

[Gem (Shugyoku)]
This banquet plan features hearth-grilled dishes such as Nodoguro (throat seaperch), a premium fish representative of the Sea of Japan known as the "fatty tuna of white fish," Matsusaka beef, a leading brand of Japanese beef, red snow crab directly sourced from Shinminato Bay in Toyama Prefecture, and seasonal Pacific cod and milt steamed in sake on a ceramic tile. The menu also includes "Kobako crab," known as the red jewel box of the Sea of Japan and available for just under two months.
This banquet plan is perfect for corporate entertainment, dining with important people, anniversaries, and more.

<December Menu>
*The January menu is posted after December.

[Appetizer]
"Kobako Crab," the Red Jewel of the Sea of Japan

[Sashimi]
Three Kinds of Fresh Fish Platter Including Winter Yellowtail and Bluefin Tuna, with a Full Set

[Irori-yaki (Irori-yaki) Part 1]
Nodoguro (Blackthroat Seaperch) Grilled on an Irori with Natural Salt

[Hot Dish]
Winter Yellowtail with Daikon Radish and Yuzu Miso Sauce

[Irori-yaki (Irori-yaki) [Part 2]
Matsusaka Beef Grilled on an Irori

[Irori-yaki Part 3]
Seasonal Vegetables Grilled on an Irori

[Irori-yaki Part 4]
Red Snow Crab Grilled on an Irori

[Irori-yaki Part 5]
Cod and Milt Steamed on a Ceramic Plate with Sake

[Meal]
Snow Crab Rice, Pickles, and a Soup

[Dessert]
Ginza Bashodo Warabimochi

---- -・-・-・-・-・-・-・-・-・-

<January Menu>

[Appetizer]
Turnip Sushi with Cream Cheese

[Sashimi]
Three Kinds of Fresh Fish Directly from the Sea of Japan

[Irori-yaki (Irori Grill) Part 1]
Nodoguro (Blackthroat Seaperch) Grilled on an Irori with Natural Salt

[Hot Dish]
Steamed Snow Crab with Ponzu Sauce

[Irori-yaki (Irori Grill) Part 1] [Irori-yaki (Irori-yaki) Part 2]
Matsusaka Beef Grilled on an Irori

[Irori-yaki (Irori-yaki) Part 3]
Seasonal Vegetables Grilled on an Irori

[Irori-yaki (Irori-yaki) Part 4]
Red Snow Crab Grilled on an Irori

[Irori-yaki (Irori-yaki) Part 5]
Live Lobster Grilled on an Irori

[Meal]
Matsusaka Beef Simmered in Shigure Rice, Pickles, and a Soup

[Dessert]
Matcha Warabimochi (Warabi-mochi) Supervised by Ginza Bashodo

[Kani Shifuku (Crab Bliss)]
Enjoy crab dishes to your heart's content, including "Kobako crab," known as the red jewel box of the Sea of Japan and only available for just under two months; Ishikawa Prefecture's brand-name snow crab, "Kano crab," and red snow crab shipped directly from Shinminato Bay in Toyama Prefecture. The menu also includes Ginza Hakobune's specialty, Minamiuonuma trout, and Japan's renowned brand of beef, Matsusaka beef, grilled over an hearth.
This banquet plan is perfect for corporate entertainment, dining with important people, anniversaries, and more.

<December Menu>
*The January menu is posted after the December menu.

[Appetizer]
"Kobako Crab," the red jewel of the Sea of Japan
*"Kobako Crab" will be available until the end of December.

[Sashimi]
Crab sashimi and two kinds of winter yellowtail, complete set

[Irori-yaki (Irori Grill) Part 1]
Irori-grilled rock trout from Minamiuonuma, Niigata Prefecture, with natural salt

[Hot Dish]
Steamed snow crab and egg

[Irori-yaki (Irori Grill) Part 2]
Irori-grilled Matsusaka beef

[Irori-yaki (Irori Grill) Part 3]
Irori-grilled seasonal vegetables

[Irori-yaki (Irori Grill) Part 4]
Irori-grilled Kano crab

[Meal]
Snow crab seasoned rice, pickles, and soup

[Dessert]
Ginza Bashodo warabimochi (bracken-starch dumplings)

------------------------・－

<January Menu>

[Appetizer]
Snow Crab Tossed with Cream Cheese

[Sashimi]
Three Kinds of Fresh Fish Directly from the Sea of Japan

[Irori-yaki (Irori-yaki) Part 1]
Irori-yaki Iwana Trout from Minamiuonuma, Niigata Prefecture, with Natural Salt

[Irori-yaki (Irori-yaki) Part 2]
Irori-yaki Kano Crab

[Irori-yaki (Irori-yaki) Part 3]
Irori-yaki Noto Oysters

[Irori-yaki (Irori-yaki) Part 4]
Snow Crab Shabu-shabu

[Main Course]
Rice porridge served with hot pot broth

[Dessert]
Matcha Warabimochi (Warabi-mochi) Supervised by Ginza Bashodo

This banquet plan includes the Ginrei Course, a banquet plan where you can enjoy dishes such as Ginza Hakobune's specialty Minamiuonuma trout, Matsusaka beef, a brand of beef representative of Japan, and seasonal Pacific cod and soft roe steamed in sake on a ceramic tile grill, all cooked on an hearth. It also includes 2.5 hours of all-you-can-drink. The all-you-can-drink plan includes 10 brands of sake from the Hokushinetsu region, which we are proud of. Naturally, these 10 brands include daiginjo-class sake. Of course, in addition to sake, we also offer beer, shochu, sours, whiskey, soft drinks, and more. It can be used for a wide range of occasions, from drinking parties with friends to entertaining clients.

<December Menu>
*The January menu is posted after December.

[Appetizer]
Braised Pufferfish Skin with Jellied Fugu

[Sashimi]
Winter Yellowtail and Two Kinds of Bluefin Tuna

[Irori-yaki (Irori-yaki) Part 1]
Minamiuonuma Trout Grilled with Natural Salt

[Irori-yaki (Irori-yaki) Part 2]
Matsusaka Beef Grilled

[Irori-yaki (Irori-yaki) Part 3]
Seasonal Vegetables Grilled on an Irori-yaki

[Irori-yaki (Irori-yaki) Part 4]
Cod and Milt Steamed on a Ceramic Plate with Sake

[Main Course]
Snow Crab Rice, Pickles, and Soup

[Dessert]
Today's Dessert

-------------------------

<January Menu>

[Appetizer]
Turnip Sushi with Cream Cheese

[Sashimi]
Three Kinds of Fresh Fish Directly from the Sea of Japan

[Irori-yaki (Irori-yaki) Part 1]
Irori-grilled Iwana Trout from Minamiuonuma, Niigata Prefecture, with Natural Salt

[Irori-yaki (Irori-yaki) Part 2]
Irori-grilled Shinshu Beef

[Irori-yaki (Irori-yaki) Part 3]
Irori-grilled Seasonal Vegetables

[Irori-yaki (Irori-yaki) Part 4]
Irori-grilled Winter Yellowtail with Yuzuan

[Irori-yaki (Irori-yaki) Part 5]
Irori-grilled Noto Oysters

[Main Course]
Matsusaka Beef Simmered in Shigure Rice, Pickles, and Soup

[Dessert]
Matcha Warabimochi (Warabi-mochi) Supervised by Ginza Bashodo

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