Tingnan lahat ( 10 )

Japanese Restaurant Hagoromo/Hotel Okura Tokyo Bay

Name: Japanese Restaurant Hagoromo/Hotel Okura Tokyo Bay
Address: 1-8 Maihama, Urayasu-shi, Chiba, 279-8585, JP
Telephone: 047-355-3346
Price range: ¥4500 - ¥8500

和食レストラン羽衣/ホテルオークラ東京ベイ

Kaiseki & Kyoto Cuisine (Japanese), Kyoto Cuisine, Teppanyaki

279-8585 1-8 Maihama, Urayasu-shi, Chiba(96m mula sa 東京ディズニーシー・ステーション)Tingnan ang mapa

¥4,500 Tanghalian

¥8,500 Hapunan

Direksyon

047-355-3346

京風会席をゆったりとテーブルでお召し上がりいただける、和食レストラン「羽衣」。

ここに、日本料理の真髄あり。ひと皿ひと皿に、旬の息吹にあふれた素材をふんだんに取り入れ、料理長が腕をふるいます。鉄板焼羽衣、お座敷もございます。

Mga Course sa Pagkain

[Lunch] Kyoyuzen ~Early Spring Small Kaiseki~ (Saturdays, Sundays, and public holidays from January 10th to February 1st, 2026)

Appetizer: Braised plum shellfish, shrimp, watercress, and thread clams. Soup: Jiko tofu, seared scallops, marsh scallops, plum carrots, parsley, and yuzu. Sashimi: Assorted two-course meal, buds, and wasabi. Grilled hassun: Grilled golden-eyed snapper nanten, dried persimmon with vinegar, yuzu egg, salmon hosho (paper wrap), small sea bream sushi roll, and rape blossoms. Simmered dish: Daikon radish, bamboo shoots, cod roe, horenso (seaweed), yuba (bean skin) sauce, and wasabi. Main course: Crab and egg rice, red miso soup, pickles. Dessert: Strawberry mousse, black beans, and jelly.

¥5,800Kasama ang serbisyo at buwis

[Lunch] Kyoyuzen ~Early Spring Small Kaiseki~ (Saturdays, Sundays, and public holidays from January 10th to February 1st, 2026)

[Lunch] Kyoyuzen Umemitsuki Small Kaiseki Course (Saturdays, Sundays, and holidays from February 7th to March 1st, 2026)

Appetizer: Simmered whitebait, rape blossoms, angelica tree, bracken, and plum jelly. Soup: Sardine meatballs, sardine-style sashimi, shiitake mushrooms, carrots, burdock, parsley, and dewy ginger. Sashimi: Assorted two-dish platter, buds, and wasabi. Grilled hassun: Grilled Spanish mackerel, small fish sushi roll, castella cake, ice head with vinegar, dried Hakata persimmons, sweet beans simmered in honey, and hajikami. Simmered dish: Crab head, bamboo shoots, turnip, butterbur, and yuzu. Main course: Sea bream and butterbur miso rice, red miso soup, pickles. Fruit: Apple compote, strawberries, ponkan oranges, and cream.

¥5,800Kasama ang serbisyo at buwis

[Lunch] Kyoyuzen Umemitsuki Small Kaiseki Course (Saturdays, Sundays, and holidays from February 7th to March 1st, 2026)

【ランチ】旬彩会席～寒鰤と和牛ステーキの会席～（2025年12月6日～12月28日の土・日）

前菜
生子ポン酢　鰊昆布巻　干柿奉書　唐墨薄餅揚げ　りんご山くらげ白和え　蟹氷室　蕗ビンロー煮
お椀
金目鯛蕪蒸し　木茸　舞茸　菜花　汁生姜
お造り
三品盛り合わせ　芽物　山葵
焼物
鰤みかん照り焼き　焼目大根　叩き長芋　はじかみ
煮物
雲子豆腐　小蕪　筍　法蓮草　別甲あん　山葵
強肴
和牛ステーキ　野菜　おろしポン酢
お食事
明太高菜ごはん　赤出汁　香の物
水菓子
胡麻のブランマンジェ　苺　抹茶ソース

¥11,000Kasama ang serbisyo at buwis

【ランチ】旬彩会席～寒鰤と和牛ステーキの会席～（2025年12月6日～12月28日の土・日）

[Lunch] Seasonal Kaiseki Course ~Celebratory Kaiseki Course with Crab and Wagyu Beef~ (Saturdays, Sundays, and public holidays from January 10th to February 1st, 2026)

Appetizer: Dried crab and persimmon in vinegar, simmered plum shellfish, salmon wrapped in hosho paper, small sea bream sushi roll, ink-colored daikon radish, yuzu egg, and rape blossoms. Soup: White miso sauce, sesame tofu, shrimp and kudzu, pickled carrot with plum, Japanese parsley, and beaten mustard. Sashimi: Three-course assortment: buds and wasabi. Steamed dish: Steamed cloud-shaped egg, shiratama (rice flour dumpling), leeks, and ponzu sauce. Main dish: Wagyu beef steak, vegetables, and grated ponzu sauce. Simmered dish: Small crab hot pot, tofu, green onions, Japanese elm, shungiku (garland chrysanthemum), and yuzu. Main course: Crab rice porridge, leeks, and ginger soup. Dessert: Strawberry mousse, black beans, and jelly topping.

¥11,000Kasama ang serbisyo at buwis