Iron Bay / The Westin Yokohama

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Сообщение от продавца

Please contact us directly for reservations on the day after 11am for lunch and 5pm for dinner.
▶Restaurant Reservation：045-577-0870 ( 10:00~19:00 )

◆Lunch:
　12:00~15:00 (L.O.14:30)
◆Dinner:
　17:30~22:00 (L.O.21:30)
*Only on Saturdays, seating will be limited to 2 hours

■Dress code■
Smart casual

[For customers booking online reservations]
*Plans available only online cannot be accepted by phone or email.
*Special offers cannot be combined with other discounts or special offers.

[Other]
*Please make reservations for the same course for everyone in attendance.
*For reservations for 5 or more people, please contact Restaurant Reservations directly (045-577-0870).
*Menu contents, prices, etc. may change without prior notice.
*Prices include consumption tax and service charges.
*Photos are for illustrative purposes only.
*If you have any other questions or concerns, please contact Restaurant Reservations.
▶Restaurant Reservations: 045-577-0870 ( 10:00~19:00 )

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＜Menu＞

＜July 18 – August 16＞
◇ A gift from the Chef

◆ Cold Appetizers
Garden salad with vegetables from Aoki Farm, poached free-range eggs

◆ Warm Appetizers
Iron Bay’s seasonal soup

◆ Main Courses
• Today’s fresh fish delivered from Kanagawa ports, served with sake and shellfish broth
or
• Omi duck grilled over firewood, served with smoked beets
or
• Domestic beef tenderloin (+¥4,000)
or
• Wagyu Yokohama beef sirloin (+¥5,500)

◆ Dessert
Iron Bay’s seasonal dessert

＜Menu＞

＜July 18 – August 16＞
◇ A gift from the Chef

◆ Cold Appetizers
Marinated Red富士 salmon with white balsamic reduction

◆ Warm Appetizers
Iron Bay’s seasonal soup

◆ Fish Dish
Today’s fresh fish delivered from Kanagawa ports, served with sake and shellfish broth

◆ Main Course
• Omi duck grilled over firewood, served with smoked beets
or
• Domestic beef tenderloin (+3,000 yen)
or
• Wagyu Yokohama beef sirloin (+4,000 yen)

◆ Dessert
Iron Bay’s seasonal dessert

＜Menu＞

＜July 15 – August 18＞
◇ A gift from the chef

◆ Cold appetizers
Marinated Red富士 salmon with white balsamic reduction

◆ Warm appetizers
White corn purée, charred vegetables, coconut foam

◆ Fish dish
Today’s fresh fish delivered from a Kanagawa port, served in a dashi made from sake and shellfish

◆ Main course
• Omi duck grilled over wood fire, served with smoked beets
or
• Domestic beef tenderloin (+4,000 yen)
or
• Wagyu Yokohama beef sirloin (+5,500 yen)

◆ Dessert
Seasonal dessert prepared by Iron Bay

<Menu>

<7/15–8/18>
◇ Gift from the Chef

◆ Cold Appetizers
Marinated Red富士 Salmon with White Balsamic Reduction

◆ Warm Appetizers
Hand-chopped beef tartare, charred shallots, grilled brioche, quail egg

◆ Warm Appetizers
White corn purée, charred vegetables, coconut foam

◆ Main Course (Seafood)
Today’s fresh fish delivered from Kanagawa ports, served in a dashi made from sake and shellfish

◆ Hot Dishes
Roe-butterfish en croute, mushroom ecume and asparagus

◆ Main Course (Meat)
・Omi duck grilled over wood fire, smoked beets
or
・Domestic beef tenderloin (+4,000 yen)
or
・Wagyu Yokohama beef sirloin (+5,500 yen)

◆ Dessert
Seasonal dessert prepared by Iron Bay

◇ Mini desserts

Since its inception, Perrier-Jouët has been adored by royalty from various countries and celebrities around the world. This is its Prestige Cuvée, featuring anemones painted by a master artist of the 19th century. It’s a special set comprising an eco-friendly gift box made entirely of recyclable materials—emphasizing sustainability—and two original glasses. Crafted solely from Grand Cru grapes, this exquisitely delicate wine boasts a robust structure with perfectly balanced, vibrant acidity; it truly is a work of art.

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