Shimogamo Saryo - ポルトムインターナショナル北海道

Mag-book sa Shimogamo Saryo - ポルトムインターナショナル北海道

Mensahe galing sa Mangangalakal

Booking at Shimogamo Saryo Kita no Hanare　Portom International Hokkaido

Notice from the Restaurant
Due to new coronavirus COVID-19
● Weekdays [Monday-Friday] We are closed
On [Saturdays, Sundays, and holidays] will be open as usual.
● Regarding reserving lunch and dinner on weekdays, general guests can reserve only on the days when the hotel guests are at the hotel. We apologize for the inconvenience, but please check the business days on the reservation calendar or by phone.
Thank you kindly look forward for your understanding.

About reservation
● Please note that we may not be able to meet your request regarding seat selection.
● If you cannot contact us after the reservation time, we may be forced to cancel, so please be sure to contact us if you are late.
● For reservations for 7 people or more, please contact the store directly.
● If you use a private room, you will be charged an additional 5000 yen on the day as a private room usage fee.
● Reservations must be made 5 days before the reservation date.
● Please note that the menu contents may change depending on the purchasing situation. The photograph is an image.

About cancellation
● Please note that in case of cancellation, we may charge a cancellation fee as follows.
・ The day before (within 48 hours) ・・・ 50% of the course price
・ Cancellation without permission on the day (within 24 hours) ・・・ 100% of the course price
* If you change the number of people, we may charge you in the same way.

If you have any questions, please contact us at the following.
☎ Telephone inquiries: 0123-45-6072

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

AnumanMesaSemi-PrivatePribadong Kwarto

(Aperitif)
●Sake
(Appetizer)
●Sesame tofu, yam potato, wolfberry fruit, wasabi, and a split of soy sauce
●Muscat mixed with Hubbard Squash
●Marinated crab
●Steamed sardines
●Sweet fish with sweet yam
●Rabbit formed mochi rice cake.
(Side dish)
●Shark fin with wax gourd and ginger.
(Sushi)
●Rudderfish, Bonito, Squid, Sea urchin
(Susuhi side dish)
●Aspic Jelly with Chrysanthemum flower with Hubbard Squash
●Pacific Saury served with ginger
(Grilled)
●Grilled tilefish with “Sudachi” vinegar served with ginkgo fruit and chestnut.
(Side Dish)
●Deep fired “Matsutake” Mushroom served with home made soy sauce.
(Simmered)
●Eggplant with shellfish served with leaks and potato paste.
(Rice dish)
●Rice cooked with soft-shell turtle broth and olive egg Severed with miso soup and Japanese pickles
(Assorted Dessert)
●Japanese chestnut puree walnut candy boiled
●Yokan with squeezed lemon
●“So cheese” Ice cream
●Small kiwi
●Caramelized fig with black sugar.

Magbasa pa

(Aperitif)
●Sake
(Appetizer)
●Persimmon cucumber with white sardines and cashew nuts
●Spinach with mushrooms and Chrysanthemum flower
●Grilled scallops
●Lotus root with apple vinegar.
●Squid and Salmon susuhi
●Rabbit formed mochi rice cake and ginkgo fruit
(Hot Pot)
●White fish with matsutake mushroom and mitsuba Sudachi citrus.
(Sashimi)
Tilefish with homemade rice cracker served with homemade sauce.
(Second Sashimi)
Roasted Bonito with onion slice and homemade Japanese radish sauce.
(Grilled)
●Roasted rice roasted with sea urchin, served with sea urchin sauce and pearl onion
(Oven)
●Horsehair crab gratin
(Main Hot Pot)
●“OMI” beef with mushrooms white onions and assorted mushrooms including “Shiitake” “Hiratake” “Nameko” “Shimiji” mushrooms served Japanese pepper.
(Rice dish)
●Rice cooked with soft-shell turtle broth and olive egg Severed with miso soup and Japanese pickles
(Assorted Dessert)
●Japanese chestnut puree walnut candy boiled
●Yokan with squeezed lemon
●“So cheese” Ice cream
●Small kiwi
●Caramelized fig with black sugar.

Magbasa pa

(Appitzer)
●Walnut-Tofu dressed in Grated yam, Goji berry and Wasabi.
●Land caviar mixed with Shimeji mushroom and Spinach.
●Pike conger mixed with Achar pickles
●Baked eggplant Jelly. Japanese Omelet.
●Chrysanthemum Shaped Japanese chestnut
●Edamame. Boiled Shrimp
●Parent sweet fish. Sweet potato. Taro
(Sashimi)
●Stone Flounder, Saury, Squid
(Cooked Dishes)
●Boiled vegetables and Fish: Leaf shaped Pumpkin, Snow pea, Matsutake mushroom Shaped Yam, Rolled Conger eel.
(Simmered)
●Assorted Tempura: Shrimp, Lotus root, Shiitake mushroom, Red pepper served with Salt and Tempura sauce.
(Assorted Sushi)
●Tuna, Barracuda, Squid, Sermon, Cucumber, Eggplant, served with pickled Ginger and Miso soup.
(Dessert)
●Japanese chestnut ice cream dressed on Sweet Adzuki bean and Dark molasses.
●Almond Jelly with liquor flavored Jelly.
* Photos and menus are examples.

Magbasa pa

(Appetizer)
●Sesame tofu, yam potato, purple mountain Aoi with split of soy sauce,
●Achara pickled onion and carrot,
●pumpkin and roasted persimmon with gourd cashew nuts and sprouts.
●Sushi and mochi rice cake.
(Second Appetizer)
●Yuba Tofu with maitake Mushroom and a touch of Yuzu
(Side Dish)
●Soba with grained radish and “Nameko” mushrooms and leaks and a touch of yuzu citrus.
(Assorted Tempura)
●Shrimp
●Eggplant
●Fish
●Shiso leaf
●Japanese Pepper
(Rice Dish)
●Rice cooked with Sardine and soft-shell turtle broth Severed with miso soup and Japanese pickles
(Dessert)
●Japanese chestnut ice cream dressed on Sweet Adzuki bean and Dark molasses.
●Almond Jelly with liquor flavored Jelly.
* Photos and menus are examples.

Magbasa pa

●Shrimp, Shishito green pepper and Fish
●Sable fish grilled with some Miso paste. 　
●Steamed Eggs mixed with chicken, Lily bulb, shitake served in Japanese tradition dish called “CHAWAMUSHI” 　
●Fresh green salad with mini tomatoes served with seasonal dressing
●White rice served with fish flakes & Udon 　　　　
Sukiyaki is a specialty dish from Kansai that includes
Beef, Onions, Fried Tofu, Burdock and Soft-boiled egg. Served with a specialty “Sukiyaiki” sauce
●Vanilla ice cream

Magbasa pa