Modern Satoyama Cuisine ZEN HOUSE / Millennium Mitsui Garden Hotel Tokyo

Mag-book sa Modern Satoyama Cuisine ZEN HOUSE / Millennium Mitsui Garden Hotel Tokyo

Mensahe galing sa Mangangalakal

●We do not accept seating requests. We appreciate your understanding.
●For semi-private rooms, a fee of 2,000 yen (tax included) is charged per room (up to 4 people). If you would like to use a semi-private room, please make a reservation with a guaranteed semi-private room plan or contact us by phone.
●If there is a change in the number of people in your party, please let us know at least two days before your reservation date. A cancellation fee will be charged after this time.

For inquiries by phone: 03-6260-6851

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

<Seasonal Theme>
December–February: "Strawberry x Chocolate" Winter Afternoon Tea

[Welcome Drink]
December–February: Strawberry-Scented Japanese Black Tea
A seasonal flavored tea featuring Japanese black tea infused with the mellow aroma of strawberries

■Seasonal Dish
January–February: Strawberry Mille-feuille, Sake Lees, Chocolate

<January–February>
■Sweets
・Chocolate Bean Paste Roll
・Yuzu Red Miso Chocolate
・Strawberry Chocolate Mousse
・Saikyo Miso Brownie
・Chocolate Shortcake
・Strawberry Cheesecake
・Strawberry Chocolate Macaron
・Strawberry Dorayaki
・Strawberry Daifuku
・Strawberry Black Tea Warabimochi

■Savory
・Kyoto-Style Silken Inari Sushi
・Seasonal Vegetable Appetizer
・Dashimaki Egg Roll
・Pickled Rice Bran Pickles

■Drinks
Enjoy complimentary Ronnefeldt tea, ice-aged coffee, sencha green tea, and more.

[CLASSIC TEA]
Darjeeling Summer Gold
Queen's Tea
English Breakfast
Assam Bali

[FLAVOR TEA]
Earl Grey
Vanilla Chai
Irish Whiskey Cream

[NON CAFEINE]
Chill Out with Herbs
Rooibos Cape Orange

[FRUIT HEBE TEA]
Get the Power
Vital Grapefruit
Red Fruit

[JAPANESE TEA]
Homemade: Seasonal Setsuki Tea
House-Roasted: Hojicha
Uji Tea
Yame Tea
Chiran Tea
Ureshino Tea
Hokkaido Black Bean Tea
Kaga Roasted Green Tea
Japanese Black Tea
Domestic Oolong Tea

[COFFEE & LATTE]
Coffee
Espresso
Cafe Latte

Magbasa pa

<Dishes>
■February Menu
Petit Vert (Blanched)
Grilled Cauliflower
White Carrot with Salted Kelp
Tea Buds with Kinzanji Miso
Grilled Red Kidney Carrot
Lotus Root with Sweet and Sour Plum Paste
Grilled Leek
Urui (Watercress) with Vinegared Miso

Seasonal Small Dish
*Please choose one dish
・Free-range Egg, Octopus, Wasabi
・Small Bowl of Fresh Sashimi Directly from Toyosu (+¥1000)

Main Dish
*Please choose one dish
・Grilled Silver Cod with Yuzu Soy Sauce
・Grilled Rockfish with Saikyo Miso
・Simmered Domestic Beef Offal

Rice: Yamagata Prefecture Haenuki
Miso Soup: Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickles: Pickled Rice
*Weekends and Holidays: Dried Dried Chirimen with Sansho Pepper

Dessert: Kumquat, Soy Milk, Black Sesame

After-Dinner Tea

■March Menu
Kyoto Vegetables Boiled vegetables
Broccoli with Shiraae (sweet and soy sauce)
Snap peas with sesame dressing
Asparagus with vinegared miso
New potatoes with salted rice malt and lemon
Angkoroku (spicy angelica) with Kinpei (grilled spring onions)
Bamboo shoots with Tosa-ni (simmered in soy sauce)

Seasonal side dishes
*Please choose one dish
- Free-range eggs, white fish, and akamoku (seaweed)
- Small side dish of fresh sashimi directly from Toyosu (+¥1000)

Main dish
*Please choose one dish
・Grilled Silver Cod with Yuzu Soy Sauce
・Grilled Snapper with Saikyo Miso
・Nichinan Chicken Meatballs in Miso Hot Pot

Rice, Miso Soup
As many refills as you like
Rice, Yamagata Prefecture Haenuki (Japanese Seaweed)
Miso Soup, Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickles, Rice Bran Pickles
*Weekends and Holidays: Dried Chirimen with Sansho Pepper

Desserts: Strawberries, Amazake (Sweet Rice), Mugwort

After-meal Tea

Magbasa pa

<Menu Details>
■February Menu
Petit Vert (Simmered)
Grilled Cauliflower
White Carrot with Salted Kelp
Tea Buds with Kinzanji Miso
Grilled Red Kilt Carrot
Lotus Root with Sweet and Sour Plum Paste
Grilled Leek
Urui (Watercress) with Vinegared Miso

Fish Dishes
Fresh Fish from Kisaragi, Grilled Turnip, Walnuts

Meat Dishes
Grilled Mime Pork Loin with Butterbur and Hatcho Miso

Rice with Yamagata Prefecture-Grown Haenuki (Shrimp-Grated Wheat Flour)
Miso Soup with Red Miso Soup, Green Laver, and Wheat Flour
Minced Meat
Pickles with Rice Bran Pickles
*Saturdays, Sundays, and Holidays: Dried Chirimen with Sansho Pepper

Desserts Kumquat, soy milk, black sesame seeds

■March Menu

Kyoto vegetables (simmered in soy sauce)
Broccoli with Shiraae (sweet dressing)
Snap peas with sesame dressing
Asparagus with vinegared miso sauce
New potatoes with salted koji and lemon
Angkoromo (angkoromo) with kinpira (sweet eggplant)
Grilled new onions
Bamboo shoots (simmered in Tosa sauce)

Fish dishes
Fresh Yayoi fish, white asparagus, 20th-day daikon radish with vinegared egg yolk

Meat dishes
Kagoshima black pork, wild garlic, soy sauce koji

Rice, miso soup
As many refills as you like
Rice, Yamagata Prefecture haenuki (Japanese oyster mushrooms)
Miso soup, red miso soup, green laver, wheat gluten
Minced meat
Pickles, pickled vegetables
※Weekends and holidays: Dried small sardines with sansho pepper

Desserts
Strawberries, amazake (sweet sake), mugwort

After-meal tea

Magbasa pa

<Dishes>
■February Menu
Petit Vert (Salted)
Grilled Cauliflower
White Carrot with Salted Kelp
Tea Buds with Kinzanji Miso
Grilled Red Kilt Carrot
Lotus Root with Sweet and Sour Plum Paste
Grilled Leek
Urui (Watercress) with Vinegared Miso

Seasonal Small Dish
*Please choose one dish
- Free-range Eggs, Octopus, Wasabi
- Small Bowl of Fresh Sashimi Directly from Toyosu (+¥1000)

Fish Dish
Fresh Fish from Kisaragi, Grilled Turnip, Walnuts

Meat Dish
Grilled Domestic Beef Aitchbone with Butterbur and Hatcho Miso

Rice with Yamagata Prefecture Haenuki (Seaweed)
Miso Soup with Red Miso Soup, Green Laver, and Wheat Flour
Minced Meat
Pickles with Rice Bran Pickles
*Weekends and Holidays: Dried Chirimen with Sansho Pepper

Dessert Kumquat, soy milk, black sesame seeds

After-meal tea

■March Menu
Kyoto vegetables (simmered in soy sauce)
Broccoli with Shiraae (sweet dressing)
Snap peas with sesame dressing
Asparagus with vinegared miso sauce
New potatoes with salted koji and lemon
Anglerfish (kinpira)
Grilled new onions
Bamboo shoots (Tosa-ni)

Seasonal side dishes
*Please choose one dish
・Free-range eggs, white fish, Akamoku seaweed
・Small bowl of fresh sashimi delivered directly from Toyosu (+¥1,000)

Fish Dishes
Fresh fish from Yayoi, white asparagus, 20th-day daikon radish with vinegared egg yolk

Meat Dishes
Grilled domestic beef sirloin, wild garlic, soy sauce koji

Rice
Haenuki ki (Japanese oyster mushrooms) from Yamagata Prefecture
Miso soup
Red miso soup
Green laver
Wheat gluten
Grated beef
Pickles
Chirimen (dried small sardines) with Japanese pepper

Desserts
Strawberries
Amazake (sweet sake)
Mugwort

After-meal tea

Magbasa pa

■Includes one toast (sparkling wine or non-alcoholic)

■February Menu
Petit Vert (Blanched)
Grilled Cauliflower
White Carrot with Salted Kelp
Tea Buds with Kinzanji Miso
Grilled Red Kilt Carrot
Lotus Root with Sweet and Sour Plum Paste
Grilled Leek
Urui (Japanese Urui) with Vinegared Miso

Seasonal Small Dish
*Please choose one dish
・Free-range Egg, Octopus, Wasabi
・Toyosu Direct Small bowl of fresh sashimi (+¥1000)

Main Dish
*Please choose one dish
・Grilled Silver Cod with Yuzu Soy Sauce
・Grilled Rockfish with Saikyo Miso
・Simmered Domestic Beef Offal

Rice: Yamagata Prefecture Haenuki (Japanese oysters)
Miso Soup: Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickles: Pickled Rice
*Saturdays, Sundays, and Holidays: Dried Dried Chirimen with Sansho Pepper

Dessert: Kumquat, Soy Milk, Black Sesame

After-Meal Tea

■March Menu
Kyoto Vegetables in a Boiled Sauce
Broccoli in Shiraae (Seaweed Dressing)
Snap Peas in Sesame Dressing
Asparagus in Vinegared Miso
New Potatoes in Shio Koji (Salted Rice Koji) and Lemon
Angle in Kinpei (Seasoned Bean Paste)
Grilled New Onions
Bamboo Shoots in Tosa-ni (Simmered Bamboo Shoots)

Seasonal Small Dish
*Please choose one dish
- Free-range Eggs, White Fish, and Akamoku (Seaweed)
- Small Bowl of Fresh Sashimi Directly Delivered from Toyosu (+¥1000)

Mei Menu
*Please choose one dish
・Grilled Silver Cod with Yuzu Soy Sauce
・Grilled Snapper with Saikyo Miso
・Nichinan Chicken Meatballs in Miso Hot Pot

Rice, Miso Soup
As many refills as you like
Rice, Yamagata Prefecture Haenuki (Japanese Seaweed)
Miso Soup, Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickles, Rice Bran Pickles
*Weekends and Holidays: Dried Chirimen with Sansho Pepper

Desserts
Strawberries, Amazake (Sweet Rice), Mugwort

After-Meal Tea

Magbasa pa

<Dishes>
■February Menu
Petit Vert Boiled in Soy Sauce
Grilled Cauliflower
White Carrot with Salted Kelp
Tea Buds with Kinzanji Miso
Grilled Red Kilt Carrot
Lotus Root with Sweet and Sour Plum Paste
Grilled Leek with Vinegared Miso

Seasonal Small Dish
- Free-Range Eggs, Octopus, Wasabi
- Small Bowl of Fresh Sashimi Directly from Toyosu (+¥1000)

Fish Dishes
Fresh Fish from Kisaragi, Grilled Turnip, Walnuts

Meat Dishes
Grilled Domestic Beef Aitchbone with Butterbur and Hatcho Miso

Rice: Yamagata Prefecture Haenuki
Miso Soup: Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickles: Pickled Rice
*Saturdays, Sundays, and Holidays: Dried Chirimen with Sansho Pepper

Desserts
Kumquat, Soy Milk, Black Sesame

After-Meal Tea

Magbasa pa

■January Menu
(Appetizer #1)
・Cream cheese tofu, apple
・Grated red turnip soup
・Grated fresh yam, red vinegar rice

(Appetizer #2)
Scallops, wooden barrel-aged three-year-old soy sauce

(Appetizer #3)
Snow crab, whole-wheat croquette, celery root

(Fish)
Pacific cod, horenso grass, Chinese ink

(Meat)
Domestic pork shoulder, meat sauce, black olives, Edomae herbs

(Final)
Goto udon, kamatama (rice simmered in soy sauce)

(Sweets)
Kiyomi orange, soy milk, ricotta cheese, ginger

Tea

■February Menu
(Appetizer #1)
・Cream cheese tofu, Hyuganatsu (summer orange)
・Petit Vert salad
Nichinan Chicken Meatballs with Kanzuri

(Appetizer No. 2)
Scallops, Mustard Greens, Urui

(Appetizer No. 3)
Whitebait and Tarana Shoots Tempura

(Fish)
Fresh Fish from Kisaragi, Grilled Turnip, Walnuts

(Meat)
Domestic Pork Shoulder Loin, White Sukiyaki, Wadakyu Tuna Flakes

(Final)
Goto Udon, Kamatama, White Onion

(Sweets)
Tochiotome Strawberries, Pecans, Wasanbon (Sugar Sugar)

After-Meal Tea

■Free Drinks for 3 Hours (Last Order 30 Minutes)
[Wine]
Red, White, and Sparkling Wines

[Beer]
Draft Beer

[Whiskey]
Yoichi

[Sake]
Dassai Junmai Daiginjo 45

[Shochu]
Potato and Soba Noodles

[Soft Drinks]
Oolong Tea, Domestic Ginger Ale, Orange Juice, Apple Juice

Magbasa pa

We offer a monthly changing course featuring carefully selected ingredients from all over Japan, allowing you to savor the delicious flavors of these ingredients. We guarantee a semi-private room and offer a plan ideal for business dinners and entertaining guests.
You can enjoy all-you-can-drinks for 2.5 hours.
This special course uses seasonal ingredients from the countryside and is an original arrangement using a variety of techniques, both Japanese and Western, to create a unique dining experience.

■January Menu
(Appetizer #1)
・Cream cheese tofu, apple
・Grated red turnip soup
・Grated fresh yam, red vinegar rice

(Appetizer #2)
Scallops, wooden barrel-aged three-year-old soy sauce

(Appetizer #3)
Snow crab, whole-wheat croquette, celery root

(Fish)
Pacific cod, horenso grass, Chinese ink

(Meat)
Domestic pork shoulder loin, meat sauce, black olives, Edomae herbs

(Final)
Goto udon, kamatama (rice simmered in soy sauce)

(Sweets)
Kiyomi orange, soy milk, ricotta cheese, ginger

Tea

■February Menu
(Appetizer #1)
・Cream cheese tofu, Hyuganatsu (summer orange)
・Petit Vert salad
・Nichinan chicken meatballs, kanzuri (sweet red onion)

( Appetizer #2)
Scallops, Mustard Greens, Urui

Appetizer #3)
Whitebait and Tarana Tempura

Fish
Fresh Fish from Kisaragi, Grilled Turnip, Walnuts

Meat
Domestic Pork Shoulder Loin, White Sukiyaki, Wadakyu Tuna Flakes

Final Course
Goto Udon, Kamatama, White Onion

Dessert
Tochiotome Strawberries, Pecans, Wasanbon (Japanese Sugar Sugar)

After-Meal Tea

■Free Drinks for 150 Minutes (Last Order 30 Minutes)
Draft Beer
White Wine
Red Wine
Whiskey
Sake
Shochu, Sweet Potato & Buckwheat Noodles
Orange Juice
Oolong Tea

■Options
+¥2000 Add Champagne to your free drinks

Magbasa pa

■February Menu
(Appetizer #1)
・Cream Cheese Tofu, Hyuga Natsu
・Petit Vert Salad
・Nichinan Chicken Meatballs, Kanzuri

(Appetizer #2)
Scallops, Mustard Greens, Urui

(Appetizer #3)
Whitebait and Tarana Shoots, Tempura

(Fish)
Fresh Fish from Kisaragi, Grilled Turnip, Walnuts

(Meat)
Domestic Pork Shoulder Loin, White Sukiyaki, Wadakyu Tuna Flakes

(Final)
Goto Udon, Kamatama, White Onion

(Sweets)
Tochiotome Strawberry, Pecans, Wasanbon (Sugar Sugar)

After-Meal Tea

■March Menu
(Appetizer #1)
・Sakura Shrimp, Broccoli
・Bamboo Shoot and Young Shoot Rice
・Grilled Mime Pork Watercress Miso

(Appetizer No. 2)
Free-range eggs, white fish, and Akamoku seaweed

(Appetizer No. 3)
Turban turban, grilled on the beach

(Fish)
Fresh Yayoi fish, white asparagus, and vinegared daikon radish yolk

(Meat)
Domestic pork loin, wild garlic, and fermented spring cabbage

(Finishing Dish)
Flying fish dashi, Goto udon noodles, and camellia oil

(Sweets)
Hyuga Natsu (Japanese summer orange), wasanbon (sugar-based sugar), and yogurt

After-meal tea

Free drinks for 3 hours (last order 30 minutes before closing)
[Wine]
Red, white, and sparkling wine

[Beer]
Draft beer

[Whiskey]
Yoichi

[Sake]
Dassai Junmai Daiginjo 45

[Shochu]
Potato and buckwheat noodles

[Soft Drinks]
Oolong tea, domestic ginger ale, orange juice, and apple juice

Magbasa pa

■February Menu
(Appetizer #1)
・Cream Cheese Tofu with Hyuga Natsu
・Petit Vert Salad
・Honeycomb Tripe with Green Onion, Salt, and Fermented Lemon
・Pureed Kyoto Carrot Sauce
・Hayfish with Urui and Vinegared Miso
・Nichinan Chicken Meatballs with Kanzuri

(Appetizer #2)
Fresh Sea Urchin, Scallops, and Mustard Greens

(Appetizer #3)
Whitebait and Cod Shoot Tempura with Butterbur Shoot Miso

(Fish)
Fresh fish from Kisaragi, grilled turnip, walnuts

(Meat)
Domestic beef rib roast, white sukiyaki, Wadakyu tuna flakes

(Seasoning)
Goto udon noodles, truffles, kamatama

(Sweets)
Tochiotome strawberries, pecan nuts, wasanbon sugar

After-meal tea

■March Menu
(First Appetizer)
・Cream cheese tofu, cherry tomatoes
・Sakura shrimp, broccoli Lee
・Blanched Yellow Chives
・Clams with Japanese Honeycomb
・Ark Shell with Red Vinegar and Miso
・Bamboo Shoot and Young Sprout Rice
・Seared Mime Pork with Watercress and Miso

(Appetizer No. 2)
Sakura Sea Bream, Angelica, and Cherry Blossoms

(Appetizer No. 3)
Grilled Turban Shell

(Fish)
Fresh Yayoi Fish, White Asparagus, Daikon Radish with Vinegared Yolk

(Meat)
Hokkaido Lamb, Wild Garlic, Fermented Spring Cabbage

(Finishing Dish)
Flying Fly Dashi, Goto Udon, Camellia Oil

(Sweets)
Hyuga Natsu, Wasanbon, Yogurt

After-Dinner Tea

[Options]
・+Japanese Wine/Sake Pairing ¥6,800
・+Tea Pairing ¥3,800
Enjoy the charms of fine sake and tea from across Japan with your special meal.

Magbasa pa

[Official Website Reservation Exclusive]
Includes a glass of champagne for a toast (non-alcoholic option available)

We offer a monthly changing course featuring carefully selected ingredients from all over Japan, allowing you to enjoy the delicious flavors of each ingredient.

This special course features seasonal ingredients sourced from the countryside and a variety of techniques, combining Japanese and Western cuisine with original arrangements.

Semi-private rooms are also available. Please feel free to inquire.

■February Menu
(Appetizer #1)
・Cream Cheese Tofu with Hyuga Natsu
・Petit Vert Salad
・Honeycomb Tripe with Green Onion, Salt, and Fermented Lemon
・Pureed Kyoto Carrot Sauce
・Hayfish with Urui and Vinegared Miso
・Nichinan Chicken Meatballs with Kanzuri

(Appetizer #2)
Fresh Sea Urchin, Scallops, and Mustard Greens

(Appetizer #3)
Whitebait and Cod Shoot Tempura with Butterbur Shoot Miso

(Fourth Dish)
Seaweed and Seaweed, Red Rice Risotto

(Fish)
Fresh Fish from Kisaragi, Grilled Turnip, Walnuts

(Meat)
Japanese Black Beef Sirloin, White Sukiyaki, Wadakyu Tuna Flakes

(Final Dish)
Goto Udon, Truffles, Kamatama

(Sweets)
Tochiotome Strawberries, Pecans, Wasanbon Sugar

After-Dinner Tea

■March Menu
(First Appetizer)
・Cream cheese tofu, cherry tomatoes
・Sakura shrimp, broccoli
・Yellow chives, blanched
・Clams, mitsuba (Japanese honeywort)
・Ark shell, red vinegar miso dressing
・Bamboo shoot and young shoot rice
・Seared Mimei pork, watercress miso

(Appetizer #2)
Sakura sea bream, angelica, cherry blossoms

(Appetizer #3)
Turban turban, grilled on the beach

(Dish #4)
Whale lean meat, mountain wasabi

(Fish)
Fresh Yayoi fish, white asparagus, 20th-day daikon radish with vinegared egg yolk

(Meat)
Beef tenderloin, wild garlic, fermented spring cabbage

(Finishing touch)
Flying fish dashi, Goto udon, camellia oil

(Sweets)
Hyuga natsu, wasanbon (Japanese sugar), yogurt

After-dinner tea

[Options]
・Pairing ¥6,200
・Tea pairing ¥3,300

Magbasa pa

We have prepared a recommended plan for dining with important people or autumn farewell and welcome parties.
Enjoy a leisurely three hours of all-you-can-drink with a wide variety of drinks, including Yoichi whiskey and Dassai Junmai Daiginjo 45 sake. For dinner, enjoy a course meal made with seasonal ingredients.
Enjoy a relaxing time chatting at this sophisticated hideaway in Ginza.

*This plan is limited to dining seats. If you would like a semi-private room, please reserve a plan that guarantees a semi-private room.

Magbasa pa

■February Menu
(Appetizer #1)
・Cream Cheese Tofu with Hyuga Natsu
・Petit Vert Salad
・Honeycomb Tripe with Green Onion, Salt, and Fermented Lemon
・Pureed Kyoto Carrot Sauce
・Hayfish with Urui and Vinegared Miso
・Nichinan Chicken Meatballs with Kanzuri

(Appetizer #2)
Fresh Sea Urchin, Scallops, and Mustard Greens

(Appetizer #3)
Whitebait and Cod Shoot Tempura with Butterbur Shoot Miso

(Dish #4)
Snail and Seaweed Red Rice Risotto

(Fish)
Fresh Fish from Kisaragi
Scallops, Grilled Turnip, Walnuts

(Meat)
Sendai Beef Sirloin, White Sukiyaki, Wadakyu Tuna Flakes

(Final)
Goto Udon, Truffles, Kamatama

(Sweets)
Tochiotome Strawberries, Pecans, Wasanbon Sugar

After-Dinner Tea

■March Menu
(First Appetizer)
・Cream Cheese Tofu, Fruit Tomatoes
・Sakura Shrimp, Blueberries Roccoli
・Yellow chives in blanched sauce
・Clams with Japanese honeywort
・Ark shells with red vinegar and miso dressing
・Bamboo shoot and young shoot rice
・Seared Mimei pork with watercress and miso

(Appetizer No. 2)
Sakura sea bream, angelica, and cherry blossoms

(Appetizer No. 3)
Grilled turban shells

(Dish No. 4)
Lean whale meat with mountain wasabi

(Fish)
Fresh Yayoi fish, white asparagus, and 20-day daikon radish with vinegared egg yolk

(Meat)
Japanese Black Beef Sirloin, as a pilgrim Garlic, Fermented Spring Cabbage

(Finishing Dish)
Flying Fish Dashi, Goto Udon, Camellia Oil

(Sweets)
Hyuga Natsu (Chinese Orange Juice), Wasanbon Sugar, Yogurt

After-Meal Tea

[Options]
+ Japanese Wine/Sake Pairing ¥6,800
+ Tea Pairing ¥3,800
Enjoy the charms of fine sake and tea from around Japan to complement your special meal.

Magbasa pa

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Mag-book sa Modern Satoyama Cuisine ZEN HOUSE / Millennium Mitsui Garden Hotel Tokyo

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