Dining Kanro - TableCheck

จองที่ร้าน Dining Kanro

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●Please note that we may not be able to accommodate your seating request.
●If we are unable to contact you within 30 minutes of your reservation time, we may be forced to cancel your reservation, so please be sure to contact us if you are going to be late.
●Only children aged 10 or over may accompany you.
●For reservations for 21 or more people, please contact the restaurant directly.

Telephone inquiries: 098-949-1011

ฉันขอยืนยันว่าฉันได้อ่านบันทึกของร้าน ข้อความจากผู้ขาย ข้างต้น

หมวดหมู่

Spring Special Lunch Course
Period: March 15th ~

Appetizer: Deep-fried scallops and shiitake mushrooms
　　　　Cauliflower puree with amber tomato jelly

　Pot: Deep-fried koya tofu, braised duck breast

Starters: Blanched celery, urui, and chicken breast
　　　　Salt-grilled Spanish mackerel, sea bream temari sushi
　　　　Lily bulb wrapped in cherry blossom paste, butterbur and firefly squid with vinegared miso sauce

Sashimi: Ryukyu cedar, grunt, and garnishes

Simmered dish: Sakura shrimp hiryu Head, bamboo shoots, and young wakame seaweed simmered together

Salad: Spring vegetable and burdock salad with moromi miso dressing

Grilled dish: Locally produced pork roast, colorful grilled vegetables with aromatic sauce

Rice: Eighteen-grain rice

Soup: Clam soup

Pickles: Pickled yam in plum vinegar, Nozawana pickles

Dessert: Matcha chiffon cake with spring delicacies

*Menu items may change depending on weather and ingredient availability.

อ่านเพิ่มเติม

Appetizer: Three-piece platter
Appetizer: Rolled egg in dashi broth
Grilled fish in Kyoto style, wrapped shrimp
Rape blossoms, clams in tsukudani
Sashimi: Two kinds of today's seafood, complete set
Small bowl: Jimami potage
Shrimp sashimi with seaweed
Grilled dish: Agu pork loin salted koji steak
Roasted onion with herb breadcrumbs
Salad: Seasonal salad
Dragon fruit dressing
Vinegared dish: Tuna nanban
Rice: Red rice
Soup: Nakami soup
Pickled vegetables: Two kinds
Dessert: Seasonal fruit and cake
*The menu may change depending on the weather and availability.

อ่านเพิ่มเติม

Appetizer: Four-piece platter
Horse: Dashi-maki egg, Myoga sushi
Grilled fish in Kyoto style, Saimaki shrimp
Rape blossoms, Tsukudani clams
Sashimi: Three-piece platter of today's seafood, complete set
Simmered: Miso rafute with warm vegetables
Grilled: Fillet steak with Chaliapin sauce
Seasonal colorful vegetables
Fried: Whitebait tempura, bluefish
Vinegared dish: Yorozukumo vinegar
Rice: Juicy
Dinner: Soup: Nakami soup
Pickled vegetables: Two-piece platter
Dessert: Seasonal fruit and cake
*The menu may change depending on weather and availability.

อ่านเพิ่มเติม

先　附：あぐー豚の治部煮、高野豆腐、茄子含女煮
珍　味：ドゥルワカシー
前　菜：寒鰤粕漬け、小蕪コンポート、稲荷小袖寿司
　　　　タコスミートとアーサの二色玉子、山牛蒡野沢菜巻き
　　　　公魚甘露煮、梅麩オランダ煮、干し柿と県産鶏の鳴門巻き
造　里：本日の近海魚盛り合わせ、妻一式
煮　物：ジーマーミポタージュ仕立て　アーサ入り海老真丈
サラダ：紅芯大根と長芋の梅サラダ、丸十檸檬煮添え
焼き物：国産黒毛和牛フィレ　石焼きステーキ
　　　　三種のマースと島唐辛子添え
酢の物：数の子五色膾
御食事：赤米又は白米
香の物：パパイヤ味噌漬け
甘　味：クレメダンジュ　二種のソースと共に

※天候や仕入れ状況によりお料理内容が変わる場合がございます。

อ่านเพิ่มเติม

In addition to enjoying lunch at our dining restaurants, Kanro and Renge, we offer a plan that includes use of our highly recommended Hojoan.
Lunch: 11:30 AM - 1:00 PM
Hojoan: 1:00 PM - 3:00 PM
*Reservations are limited to guests aged 10 and over.

[Reservation Details]
Appetizer: Seasonal small dish
Appetizer: Five-item appetizer
Sashimi: Today's three-item seafood platter
Takiawase (rice stew): Daily special
Tempura: Five-item tempura
Vinegared dish: Okinawan mozuku seaweed with vinegar
Rice: Red rice
Soup: Nakami soup
Pickled vegetables: Two-item pickles
Dessert: Today's dessert
*Menu items may change depending on weather and supply.

อ่านเพิ่มเติม

In addition to enjoying lunch at our dining restaurants "Kanro" and "Renge," we also offer a plan that includes use of our recommended restaurant, Hojoan.
Lunch: 11:30 AM - 1:00 PM
Hojoan: 1:00 PM - 3:00 PM

*Guests must be 10 years of age or older.
Appetizer: Thunder Tofu, Fried Dashi Broth, Hisui Sansho Pepper, Eel with Needled Ginger
Appetizer: Winter Melon with Leaves, Island Sushi, Deep-Fried Eggplant (Rikyu Style),
Cold Chawanmushi, Japanese-Style Tomato Compote
Sashimi: Washed Sea Bass, Simmered Kajiki Tuna, and a Set of Dish
Salad: Red Radish and Red Melon, Grilled Eggplant Carpaccio Salad
Fruit Dressing
Grilled Duck and Chicken Meat Loaf: Braised beef tongue with salted green onions
Balsamic sauce with Japanese pepper
Sweetened dish: Pufferfish skin, red and white sashimi, and ponzu sauce
Rice: Plum rice, dashi ochazuke
Pickles: Lightly pickled eggplant, Nozawana greens
Dessert: Soy milk mousse
Red currant and blackcurrant sauce, topped with acerola jelly
*The menu may change depending on the weather and availability of ingredients.

อ่านเพิ่มเติม

In addition to enjoying lunch at our dining restaurants "Kanro" and "Renge," we also offer a plan that includes use of our recommended Hojoan restaurant.
Lunch: 11:30 AM - 1:00 PM
Hojoan Use: 1:00 PM - 3:00 PM

*Guests must be 10 years of age or older to use this facility.

[Meal Contents]
Appetizer: Three-piece platter
Appetizer: Rolled egg in dashi broth
Grilled fish in Kyoto style, wrapped shrimp
Rape blossoms, clams in soy sauce
Sashimi: Two-piece platter of today's seafood, complete set
Small bowl: Jimami potage
Shrimp sashimi with seaweed
Grilled dish: Agu pork loin salted koji steak
Roasted onion with herb breadcrumbs
Salad: Seasonal salad
Dragon fruit dressing
Vinegared dish: Tuna nanban
Rice: Red rice
Food: Soup
Pickled vegetables: Two-piece platter
Dessert: Seasonal fruit and cake

*The menu may change depending on the weather and availability.

อ่านเพิ่มเติม

In addition to enjoying lunch at our dining restaurants "Kanro" and "Renge," we also offer a plan that includes use of our recommended Hojoan restaurant.
Lunch: 11:30 AM - 1:00 PM
Hojoan Hours: 1:00 PM - 3:00 PM
*Guests must be 10 years of age or older to use this facility.

[Meal Contents]
Appetizer: Four-piece platter
Horse: Dashi-maki egg, Myoga sushi
Grilled fish in Kyoto style, Saimaki shrimp
Rape blossoms, Tsukudani clams
Sashimi: Three-piece platter of today's seafood, complete set
Simmered dish: Miso rafute with warm vegetables
Grilled dish: Fillet steak with Chaliapin sauce
Seasonal colorful vegetables
Fried dish: White fish tempura, blue fish
Vinegared dish: Yorozu vinegar
Rice: Juicy
Dinner: Soup (soup)
Pickled vegetables: Two-piece platter
Dessert: Seasonal fruit and cake
*The menu may change depending on weather and supply.

อ่านเพิ่มเติม

In addition to enjoying lunch at our dining restaurants, Kanro and Renge, we offer a plan that includes use of our highly recommended Hojoan.
Lunch: 11:30 AM - 1:00 PM
Hojoan: 1:00 PM - 3:00 PM
*Reservations are limited to guests aged 10 and over.

[Reservation Details]
Appetizer: Seasonal small dish
Horse: Five-piece appetizer
Sashimi: Today's three-piece seafood platter
Takiawase (rice stew): Daily special
Tempura: Five-piece platter
Sunomono (sweet dish): Okinawan mozuku seaweed with vinegar
Rice: Red rice
Soup: Nakami soup
Pickled vegetables: Two-piece platter
Dessert: Today's dessert

*Menu items may change depending on weather and supply.

อ่านเพิ่มเติม

In addition to enjoying lunch at our dining restaurants "Kanro" and "Renge," we also offer a plan that includes use of our recommended Hojoan restaurant.
Lunch: 11:30 AM - 1:00 PM
Hojoan Use: 1:00 PM - 3:00 PM

*Guests must be 10 years of age or older to use this facility.
[Meal Contents]
Appetizer: Three-piece platter
Appetizer: Rolled egg in dashi broth
Grilled fish in Kyoto style, wrapped shrimp
Rape blossoms, clams in soy sauce
Sashimi: Two-piece platter of today's seafood, complete set
Small bowl: Jimami potage
Shrimp sashimi with seaweed
Grilled dish: Agu pork loin salted koji steak
Roasted onion with herb breadcrumbs
Salad: Seasonal salad
Dragon fruit dressing
Vinegared dish: Tuna nanban
Rice: Red rice
Food: Soup
Pickled vegetables: Two-piece platter
Dessert: Seasonal fruit and cake

*The menu may change depending on the weather and availability.

อ่านเพิ่มเติม

In addition to enjoying lunch at our dining restaurants "Kanro" and "Renge," we also offer a plan that includes use of our recommended Hojoan restaurant.
Lunch: 11:30 AM - 1:00 PM
Hojoan Hours: 1:00 PM - 3:00 PM
*Guests must be 10 years of age or older.
[Meal Contents]
Appetizer: Four-piece platter
Horse: Dashi-maki egg, Myoga sushi
Grilled fish in Kyoto style, Saimaki shrimp
Rape blossoms, Tsukudani clams
Sashimi: Three-piece platter of today's seafood, complete set
Simmered dish: Miso rafute with warm vegetables
Grilled dish: Fillet steak with Chaliapin sauce
Seasonal colorful vegetables
Fried dish: White fish tempura, blue fish
Vinegared dish: Yorozu vinegar
Rice: Juicy
Dinner: Soup: Nakami soup
Pickled vegetables: Two-piece platter
Dessert: Seasonal fruit and cake

*The menu may change depending on the weather and availability.

อ่านเพิ่มเติม

Appetizer: Deep-fried scallops and shiitake mushrooms
Cauliflower puree with amber tomato jelly
Tsubo (pot dish): Deep-fried koya tofu, braised duck breast
Starters: Blanched celery, urui (mountain vegetable), and chicken breast
Salt-grilled Spanish mackerel, sea bream temari sushi
Lily bulb wrapped in cherry blossom paste, butterbur and firefly squid with vinegared miso sauce
Deep-fried udo (Japanese spikenard), bracken fern simmered in broth
Sashimi: Assortment of five kinds of fresh local fish of the day, with garnishes
Simmered dish: Sakura shrimp Dragon Head, Bamboo Shoots and Young Wakame Seaweed Simmered Dish

Salad: Spring Vegetable and Burdock Salad with Moromi Miso Dressing

Grilled Dish: Domestic Wagyu Beef Fillet Stone-Grilled Steak
Served with Three Kinds of Salt and Island Chili Peppers

Vinegared Dish: Whitebait Nanban

Main Dish: Sea Bream Broth Rice Soup

Pickles: Pickled Radish with Plum Vinegar, Nozawana Greens

Dessert: Matcha Chiffon Cake with Spring Delicacies

*Menu items may change depending on weather and availability of ingredients.

Appetizer: Deep-fried scallops and shiitake mushrooms
Cauliflower puree with amber tomato jelly
Delicacy: Durwakashi (a type of seaweed dish)
Starters: Blanched celery, urui (a type of wild vegetable), and chicken breast
Salt-grilled Spanish mackerel, sea bream temari sushi
Lily bulb wrapped in cherry blossom paste, butterbur and firefly squid with vinegared miso sauce
Sashimi: Assortment of seasonal seafood of the day, with garnishes
Simmered dish: Jimami (peanut) potage, shrimp dumplings with sea lettuce
Salad Dinner: Spring vegetable and burdock salad with miso dressing

Grilled dish: Domestic Wagyu beef fillet, stone-grilled steak
Served with three kinds of salt and island chili peppers

Vinegared dish: Whitebait in sweet and sour sauce

Rice: White rice or red rice

Soup: Nakami-jiru (offal soup)

Pickles: Papaya pickled in miso

Dessert: Pistachio and island tofu mousse topped with sweet summer orange jelly

*Menu items may change depending on weather and availability of ingredients.

อ่านเพิ่มเติม

Appetizer: Kinpira burdock, simmered beans, seasonal Shiraae (seaweed salad)

Appetizer: Seven kinds of Ryukyu appetizers (minudaru, fish wrapped in kelp, flower and bird thief, castella kamaboko, suchika, umukuji andagi, sweet potato simmered in soy sauce)

Simmered dish: Rafute, shrimp sashimi, yuba (tofu skin) rolls, warm vegetables

Grilled dish: Saikyo-yaki (grilled Kyoto-style broiled fish), unglazed head-on shrimp, salt-grilled scallops

Main dish: Wagyu steak, Agu sausage, grilled Yamahara chicken with herbs, grilled vegetables

Vinegared dish: Red and white pickled vegetables, jellyfish and young shoots

Tomozuku (soup)
Miso soup

Pickles: Bettara pickles, pickled Nozawana greens, miso-marinated papaya

Rice: Grilled eel with rice

Dessert: Fruit platter, homemade baked goods

อ่านเพิ่มเติม

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