Minokichi Tenmabashi - TableCheck

Mag-book sa Minokichi Tenmabashi

Mensahe galing sa Mangangalakal

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●個室ご希望の場合・また9名様以上のご予約の際は直接店舗までお問い合わせください。
●個室のご利用は別途お部屋料を頂戴いたします。（ご飲食代金総額の10%）
お電話でのお問合せ： 06-6910-8760

Aking kinukumpirma na aking na basa ang Mensahe galing sa Mangangalakal sa itaas

一、胡麻豆富
　　鱧南蛮　新もずく　

一、名物　京の白味噌椀
　
一、本日のお造り盛合せ

一、海老と鱧　野菜天ぷら
　
一、京都上賀茂産
　　　　賀茂茄子揚煮

一、鱧御飯　
香の物　止め椀
プラス一六五〇円で
ミニうな重に変更出来ます。

一、本日のデザート

8月１日からの献立
先付　鱧ざく酢
胡麻豆富

御椀　名物京の白味噌仕立
　　　　揚げ鱧真丈　辛子

造里　本日のお造り盛合せ

いずれかお選び下さいませ
主菜　・海老と鱧　
野菜天ぷら
　　　・国産牛炙り焼き

冷鉢　伝統京野菜　
　　　　山科茄子　
伏見唐辛子

御飯　鱧御飯　
香の物　止め椀
プラス一六五〇円で
ミニうな重に変更出来ます。

水物　季節のシャーベット

一献酒
先付　鱧ざく酢　胡麻豆富　
　　　　
造里　本日のお造り盛合せ

御椀　名物京の白味噌仕立
　　　　
主菜　いずれかお選び下さいませ
　・国産牛炙り焼き
　・海老と鱧　野菜天ぷら
　　　
鉢物『夏野菜冷やし鉢』
　　　翡翠冬瓜　山科茄子
　　　万願寺唐辛子　

御飯　鱧御飯　香の物　止め椀
プラス一六五〇円で
ミニうな重に変更出来ます。

水物　デザート盛合せ

Kaiseki Course

Appetizer: Chilled seasonal assortment

Sashimi: Today’s sashimi assortment

Soup: House specialty — Kyoto-style white miso soup with rich hamo (pike conger) and burdock

Main: Domestic beef fillet Hoba-yaki (grilled on a magnolia leaf)

Simmered Dish: Chilled summer-vegetable bowl
Jade winter melon, Yamashina eggplant, Manganji pepper

Rice: Please choose one
・Sea bream chazuke with pickles and dashi
・Chilled Handa somen
※ Can be changed to a “mini unaju” for an additional ¥1,650.

Fruit: Seasonal fruit
Dessert: Usucha (thin matcha)

August menu "Daimonji"

A drink

Appetizer
A colorful assortment for the cool summer

Sashimi
Assortment of today's sashimi

Replacement bowl "Beat the summer heat"
Famous soft-shelled turtle hotpot

Main dish "Shiga Prefecture"
Grilled salted sweetfish and fried chicken

Appetizer
Please choose one of the following

・Roast Wagyu beef

・Fried conger eel

Bowl dish "Cold summer vegetable bowl"

Jade winter melon

Yamashina eggplant

Manganji chili pepper

Rice
Please choose one of the following

・Minokichi specialty eel rice

Pickles

Final bowl

・Conger eel rice

Pickles

Dish
Seasonal dish

Sweet

～August Menu～
A drink

Appetizer: Assorted summer dishes

Sashimi: Conger eel
Assorted sashimi of the day

Replacement bowl: "Beat the summer heat" Soft-shelled turtle Shark fin

Main dish: "Shiga Prefecture" Salt-grilled and deep-fried sweetfish

Appetizer: Japanese black beef sirloin, cold shabu-shabu, Manganji

Bowl dish: Soft-boiled abalone, jade winter melon, Yoshino bean paste

Rice: Please choose one of the following

・Minokichi specialty eel rice Served with grated yam soup

・Conger eel tempura and egg-cured rice bowl Pickles Final bowl

Dish: Seasonal dish
Dessert: O-hasu

～August Menu～
A glass of sake
Appetizer: Hairy crab, Jade winter melon, Dashi jelly

Sashimi: 1. Boiled conger eel, Grilled frost

2. Tiger prawn

Today's sashimi

Replacement bowl: "Whole style", white-grilled eel, Kyoto mizuna

Main dish: "Shiga Prefecture" salt-grilled and deep-fried sweetfish

Appetizer: Abalone teppanyaki with liver sauce

Pot: Yamashina eggplant, Wagyu beef, Manganji, Yoshino bean paste

Rice: Conger eel genpei sushi, chilled Handa somen

Dish: Seasonal dish
Dessert: O-hasu

A Cup of Sake

Appetizer (Sakizuke) — Grilled mushrooms, Kyoto mizuna, chrysanthemum, citrus-marinated

Sashimi (Tsukuri) — Today’s assorted sashimi

Soup — Matsutake dobin-mushi (matsutake steamed in a teapot) with late-season hamo (pike conger) and sudachi

Main Course — Prawn and mushroom tempura
※Can be changed to Wagyu and matsutake sukiyaki for an additional ¥2,200

Simmered Dish — Autumn eggplant with chrysanthemum ankake (thickened sauce)

Rice — Matsutake rice, pickles, finishing soup
※Can be changed to a mini unajū (grilled eel over rice) for an additional ¥1,650

Dessert

Ikken Sake
Appetizer: Early autumn assorted starters

Sashimi: Today's assorted sashimi

Soup: Specialty Kyoto-style white miso soup
※ For an additional ¥1,650 you may substitute with Matsutake Dobin Mushi (matsutake mushroom steamed in a teapot).

Main: Domestic beef fillet, seared; assorted mushroom tempura

Simmered Dish: Autumn eggplant with chrysanthemum-flavored sauce

Please choose one of the following:
Rice:
- Kettle-cooked rice with sea bream and mushrooms
- Chazuke with sea bream and sesame dressing
※ For an additional ¥1,650 you may substitute with Mini Unajū (mini grilled eel over rice).

Dessert

September Menu — “Kikyo (Kikyou)”

A cup of sake

Appetizer
Assorted early-autumn seasonal bites

Sashimi
Today's sashimi assortment

Soup
Matsutake mushroom and late-season hamo (pike conger), sudachi citrus — served in a small hot-pot style

Please choose one main course
Main course options:
・Kuroge Wagyu hoba-yaki (grilled on a magnolia leaf) with grilled mushrooms
・Matsutake and large prawn tempura with seasonal vegetables

Simmered dish
Grilled baby turnip with chrysanthemum-flavored sauce

Rice — Please choose one
・Mino Kichi’s signature unagi (eel) rice, pickles, and clear soup
・Matsutake kamadaki gohan (matsutake rice cooked in a pot), pickles, and clear soup

Seasonal fruit

Sweet
Usucha (thin matcha tea)

～9月のお献立～
一献酒　
前菜　初秋の彩り盛合せ

造里　本日のお造り盛合せ

御椀　松茸土瓶蒸し　名残り鱧　酢橘

主菜　黒毛和牛炙り焼き　焼き松茸
　　　
進肴　鮑あられ揚げ

鉢物　焼き小かぶら　渡り蟹　吉野あん

御飯　いずれかお選び下さいませ
　・美濃吉名物うなぎ御飯　すっぽん小茶碗蒸し　　
　・松茸釜炊き御飯　松茸小茶碗蒸し
　
水物　季の物

甘味　お薄

Ikkenshu (Seasonal Sake Course)

Sakizuke (Appetizer) — Matsutake, swimming crab, Kyoto mizuna, citrus-marinated

Otsukuri (Sashimi) — Today's sashimi assortment

Owan (Soup) — Matsutake dobin mushi, late-season hamo (pike conger), sudachi

Seasonal Dish — Charcoal-grilled matsutake

Shinzakana (Accompaniment) — Kuruma-ebi (Japanese tiger prawn), matsutake tempura

Hachigae (Hot Dish) — Wagyu and matsutake sukiyaki

Gohan (Rice Course) — Signature grilled eel (unagi kabayaki)
Matsutake kamadaki gohan (matsutake rice cooked in a pot), pickles, closing soup

Mizumono (Seasonal Fruit)

Kanmi (Sweet) — Usucha (thin matcha tea)

Ikkenshu — Seasonal Course

Appetizer: Assorted Autumn Appetizers

Sashimi: Today’s Sashimi Assortment

Soup: Signature Kyoto-style white miso soup
※For an additional ¥1,650 you may substitute with Matsutake dobin-mushi.

Main Course: Please choose one
・Seared domestic beef with mushroom tempura
・Autumn salmon grilled on a cedar plank with mushroom tempura

Simmered Dish: Autumn daikon with chrysanthemum sauce

Rice: Kettle-cooked sea bream and mushroom rice
※For an additional ¥1,650 you may substitute with a mini unajū (grilled eel over rice).

Dessert: Assorted desserts

～10月のお献立「秋うらら」～
一献酒　
前菜　錦秋の彩り盛合せ

造里　本日のお造り盛合せ

御椀　松茸土瓶蒸し　名残り鱧　酢橘

いずれかお選び下さいませ
主菜　・滋賀県産　子持ち鮎塩焼き　
　　　・黒毛和牛すき焼き　九条葱　温玉

鉢物　焼き小かぶら　菊花餡かけ

御飯　いずれかお選び下さいませ
　・美濃吉名物うなぎ御飯　香の物　止め椀
　・松茸釜炊き御飯　香の物　止め椀

水物　季の物
甘味　お薄

～10月のお献立～
一献酒　
前菜　錦秋の彩り盛合せ

造里　本日のお造り盛合せ

御椀　松茸と鱧のお吸い物

主菜　滋賀県産　子持ち鮎塩焼き
　　　鮑肝焼き
　　　
進肴　松茸ふらい

鉢物　焼き小かぶら　渡り蟹　吉野あん

御飯　いずれかお選び下さいませ
　・美濃吉名物うなぎ御飯　香の物　止め椀　　
　・和牛と松茸すき焼き　釜炊き御飯
　
水物　季の物

甘味　お薄

一献酒　
前菜　季節の彩り盛合せ

造里　とら河豚てっさ
　　　本日のお造り盛合せ

椀替　甘鯛みぞれ小鍋　京水菜　黄柚子

主菜　秋田県産　比内地鶏朴葉焼き

鉢物　揚げ海老芋　蟹あん

強肴　蟹なます　いくら

いずれかお選び下さいませ
御飯　
・美濃吉名物うなぎ御飯
　　すっぽん小茶碗蒸し　香の物　止め椀　　　　　　　
・蟹釜炊き御飯
　　　蟹小茶碗蒸し　香の物　止め椀

水物　季の物
甘味　お薄

一献酒
先付　揚げ海老芋　蟹あん　
　
造里　とら河豚てっさ
　　　本日のお造り盛合せ
　
椀替　丸仕立て
　　　鰻白焼き　京水菜

旬菜　宝楽盛り
　　　車海老　和牛　鮑
　　　
鉢物　甘鯛かぶら蒸し　吉野あん

強肴　蟹なます　いくら
　　　　
御飯　
※（11月5日まで）
比内地鶏すき焼き　秋田米釜炊き御飯

※（11月6日から）
せこ蟹釜炊き御飯
蟹小茶碗蒸し香の物　止め椀

水物　季の物
甘味　お薄

A drink of sake
Appetizer: Colorful snowscape platter

Sashimi: Today's sashimi platter

Soup: Crab and prawn soup
*You can upgrade to the "Famous Soft-shelled Turtle Hot Pot" for an additional ¥1,650.

Main Dish: Grilled domestic beef tenderloin, grilled yellowtail with miso and yuzu sauce

Potted Vegetables: Shogoin daikon radish, red kidney carrot, green vegetables

Rice: Rice cooked in a pot with crab, pickles, and a bowl
*You can upgrade to the "Mini Unaju" for an additional ¥1,650.

Dessert Platter

A drink of sake
Appetizer: A colorful snowscape platter

Sashimi: Tiger pufferfish sashimi
Today's sashimi platter

Soup: Please choose one of the following
・Small pot of famous soft-shelled turtle
・Crab stew soup

Main dish: Please choose one of the following
・Grilled crab shell
・Grilled Japanese black beef on a magnolia leaf

Potted vegetables: Shogoin daikon radish, red kidney carrot, green vegetables

Rice: Minokichi specialty eel rice, pickles, final soup

Dish: Seasonal dish
Dessert: O-chazuke

A drink of sake
Appetizer: Colorful snowscape platter

Sashimi: Tiger pufferfish sashimi
Today's sashimi platter

Substitute: Special soft-shelled turtle, grilled eel, and mizuna

Main dish: Akita beef grilled on a magnolia leaf

Pot: Deep-fried shrimp potato with crab sauce

Main dish: Pufferfish dressed in shaved radish, salmon roe marinated in soy sauce

Please choose one of the following
Rice: Hinai chicken stewed in a hot pot
Akita rice "Sakihokore"
Rice cooked in a pot, pickles, and a bowl
Rice cooked in a pot with a crab, pickles, and a bowl

Dessert: Seasonal dish
Dessert: O-shu

Mga Kahilingan

Layunin

Nakaraang Bisita

Tanong 1

お苦手な食材やアレルギーのある食材はございましたら詳細を必ずご記入ください。
※できる限り対応させて頂きますが、調味料など対応できないものもございます。
例：甲殻類アレルギー1名、身がダメ。火を通したエキスはOK。
例：卵アレルギー1名、ハンバーグなどのつなぎはOK。
例：2人ともににんにくが苦手、食べられないわけではない。
仕入れの関係上、当日のメニュー変更は致しかねます。

Tanong 2 Req

小分け袋は必要ですか？必要な場合は枚数をご記入くださいませ

Tanong 3 Req

小分け袋は必要ですか？必要な場合は枚数をご記入くださいませ

Mga Kahilingan

Detalye ng Guest

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Aking kinukumpirma na aking na basa ang Mensahe galing sa Mangangalakal sa itaas

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