Takamiya Garden Teahouse - TableCheck

Mag-book sa Takamiya Garden Teahouse

Mensahe galing sa Mangangalakal

●To ensure everyone's relaxation and enjoyment of their meal, we ask that you remove your shoes before entering the restaurant.
●We do not accept seating requests. Thank you for your understanding.
●Changes to the number of guests may be made by 7 PM the day before. (If the day before is a closed day, please contact us by 7 PM two days before.)

[Cancellation Policy]
30% of the reservation fee will be charged 7 days in advance, 50% of the reservation fee will be charged 5 days in advance, 80% of the reservation fee will be charged 3 days in advance, and 100% of the reservation fee will be charged on the day.

[Regarding Children's Entry Restrictions]
Please note that children under the age of 12 are not permitted in the "Large Hall" or "Tea Room."
We only accept children under the age of 12 in the private rooms "South Eight Tatami Room" and "Western-Style Room."
A private room fee will be charged for private rooms.

[Private Room Fees]
"Minami-Hachijo" (Southern Eight Tatami Room) Lunch: ¥2,000 per adult, Dinner: ¥3,000 per adult
"Western-style Room" Lunch and Dinner: ¥10,000 per room
As there is only one private room for each room, we may not be able to accommodate your request. Thank you for your understanding.

Telephone inquiries: 092-710-3357

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

[Yayoi Menu]
(Appetizer Platter)
Mizuna with Salted Kelp / Carrot Kinpira / Rape Blossom Namul / Shungiku (Chrysanthemum)
Simmered Daikon Radish / Taro Tempura / Sweet Potato Tempura / Lotus Root Tempura

(Second Plate) Grilled Salmon with Onion and Wasabi Soy Sauce

(Third Plate) Mung Bean and Egg Tofu

(Main Course) *Please choose one dish.
● Grilled Red Fish with Amazake Miso
● Grilled Itoshima Pork Shoulder Loin with Ginger and Soy Sauce
● Option: Beef Fillet (¥500 including tax)

(Rice, Pickles, Miso Soup) Rice: Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Minced Chicken

(Dessert) Strawberries with White Bean Paste and Kudzu

[Uzuki's Menu]
(Appetizer Platter)
Braised Angelica Leaves / Fruit Tomatoes / Rape Blossoms with Salted Kelp / Sweet and Sour Pickled Red Radish
Carrot Namul / Fried Yam / Fried New Potatoes / Bamboo Shoot Tempura

(Second Plate) Seared Bonito with Sweet and Sour Ginger and Tosa Vinegar Jelly

(Third Plate) Mung Bean and Egg Tofu

(Main Course) *Please choose one dish.
● Grilled Salmon with Soy Sauce and Mirin
● Grilled Itoshima Pork Shoulder Loin with Amazake, Shio Koji, and Miso
Option: Beef Fillet (500 yen including tax)

(Rice, Pickles, and Miso Soup) Rice: Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Simmered Wagyu Beef Tendon

(Sweets) White Yokan, Amanatsu, and White Sesame

[Yayoi Menu]
(Appetizer Platter)
Mizuna with Salted Kelp / Carrot Kinpira / Rape Blossom Namul / Shungiku (Chrysanthemum) / Boiled Daikon Radish / Taro Tempura / Sweet Potato Tempura / Lotus Root Tempura

(Second Plate) Grilled Salmon with Onion and Wasabi Soy Sauce

(Fish) Spanish Mackerel with Green Seaweed and Silver Bean Paste

(Meat) Kyushu Beef Loin with Black Sesame Miso

(Rice, Pickles, Miso Soup) Rice Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Minced Chicken

(Sweet Dish) Strawberries, White Bean Paste, Kudzu

[Uzuki Menu]
(Appetizer Platter)
Braised Angelica Leaves / Fruit Tomatoes / Rape Blossoms with Salted Kelp / Sweet and Sour Pickled Red Radish / Carrot Namul / Fried Yam / Fried New Potatoes / Bamboo Shoot Tempura

(Second Dish) Seared Bonito with Sweet and Sour Ginger and Tosa Vinegar Jelly

(Fish) Spanish Mackerel with Kinome Miso Sauce

(Main Dish) Kyushu Beef Loin with Grated Japone

(Rice, Pickles, Miso Soup) Rice, Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Wagyu Beef Tendons, Simmered in Shigure

(Sweet Dish) White Yokan, Amanatsu, White Sesame

[Yayoi Menu]
(First Plate) Cream Cheese Tofu, Fruit Tomatoes / Sakura Shrimp, Broccoli / Grilled Itoshima Pork, Watercress Miso
Braised Yellow Chives / Ark Shell with Red Vinegar and Miso / Clams, Mitsuba (Japanese Honeywort) / Bamboo Shoot and Young Shoot Rice
(Second Plate) Spear Squid, Chicory, Watercress
(Third Plate) Steamed Tamaji
(Fourth Plate) Scallops, Broad Beans in a Soup, Spring Vegetables
(Fish) Yayoi Seasonal Fish, Butterbur Shoots, Burnt Butter
(Meat) Beef Misuji, Black Mirin, New Onion, Chive Salt and Shio Koji
(Final Dish) Goto Udon, Clams, Whitebait, Shungiku
(Dessert) Cherry Blossoms, Green Tea, Fromage Blanc

[Uzuki Menu]
(First Plate) Cream Cheese Tofu, Yame Sencha Green Tea / Firefly Squid Vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas, shinjo / New burdock root in a paste / Young sweetfish, deep-fried rice flour, seaweed salt
(Second dish) Seared Spanish mackerel, myoga ginger, shiso, and foam vinegar soy sauce
(Third dish) Steamed eggplant, crab paste, broad beans
(Fourth dish) White asparagus, butterbur shoots, and conch
(Fish) Fresh Uzuki fish, pureed angelica root in a paste, and cherry shrimp
(Meat) Beef misuji, wild garlic, and potatoes
(Final dish) Goto udon noodles, clams, whitebait, and chrysanthemum
(Sweet) Hyuganatsu, miso, and almonds

[Yayoi Menu]
(Appetizer Platter)
Mizuna with Salted Kelp / Carrot Kinpira / Rape Blossom Namul / Shungiku (Chrysanthemum) / Boiled Daikon Radish / Taro Tempura / Sweet Potato Tempura / Lotus Root Tempura

(Second Plate) Grilled Salmon with Onion and Wasabi Soy Sauce

(Fish) Spanish Mackerel with Green Seaweed and Silver Bean Paste

(Meat) Kyushu Beef Loin with Black Sesame Miso

(Rice, Pickles, Miso Soup) Rice Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Minced Chicken

(Sweet Dish) Strawberries, White Bean Paste, Kudzu

[Uzuki Menu]
(Appetizer Platter)
Braised Angelica Leaves / Fruit Tomatoes / Rape Blossoms with Salted Kelp / Sweet and Sour Pickled Red Radish / Carrot Namul / Fried Yam / Fried New Potatoes / Bamboo Shoot Tempura

(Second Dish) Seared Bonito with Sweet and Sour Ginger and Tosa Vinegar Jelly

(Fish) Spanish Mackerel with Kinome Miso Sauce

(Main Dish) Kyushu Beef Loin with Grated Japone

(Rice, Pickles, Miso Soup) Rice, Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Wagyu Beef Tendons, Simmered in Shigure

(Sweet Dish) White Yokan, Amanatsu, White Sesame

[Yayoi Menu]
(First Plate) Cream Cheese Tofu, Fruit Tomatoes / Sakura Shrimp, Broccoli / Grilled Itoshima Pork, Watercress Miso
Braised Yellow Chives / Ark Shell with Red Vinegar and Miso / Clams, Mitsuba (Japanese Honeywort) / Bamboo Shoot and Young Shoot Rice
(Second Plate) Spear Squid, Chicory, Watercress
(Third Plate) Steamed Tamaji
(Fourth Plate) Scallops, Broad Beans in a Soup, Spring Vegetables
(Fish) Yayoi Seasonal Fish, Butterbur Shoots, Burnt Butter
(Meat) Beef Misuji, Black Mirin, New Onion, Chive Salt and Shio Koji
(Final Dish) Goto Udon, Clams, Whitebait, Shungiku
(Dessert) Cherry Blossoms, Green Tea, Fromage Blanc

[Uzuki Menu]
(First Plate) Cream Cheese Tofu, Yame Sencha Green Tea / Firefly Squid Vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas, shinjo / New burdock root in a paste / Young sweetfish, deep-fried rice flour, seaweed salt
(Second dish) Seared Spanish mackerel, myoga ginger, shiso, and foam vinegar soy sauce
(Third dish) Steamed eggplant, crab paste, broad beans
(Fourth dish) White asparagus, butterbur shoots, and conch
(Fish) Fresh Uzuki fish, pureed angelica root in a paste, and cherry shrimp
(Meat) Beef misuji, wild garlic, and potatoes
(Final dish) Goto udon noodles, clams, whitebait, and chrysanthemum
(Sweet) Hyuganatsu, miso, and almonds

*Seating will be in the Tea Room.
If you would like to use the Great Hall, please make a reservation for the lunch course.
*This is limited to 11:00 AM or 11:30 AM entry, and seating is limited to 90 minutes.

[Drinks]
Two types of Japanese tea

[Meals]
■Appetizer
・Grilled Fish
・Grilled Arita Chicken with Miso
・Homemade Rolled Egg Roll
・Mentaiko
・Lotus Root
・Eggplant Dengaku
・Walnut Miso
・Seasonal Salad
■Deep-fried Ureshino Onsen Tofu
■Two Types of Pickles
■Rice
■Miso Soup

[Sweets]
■Your Choice of Today's Japanese Sweets

*Seating will be in the "Sabo" dining room.
*Menu items may change depending on ingredient availability.
*To ensure a relaxing and enjoyable dining experience, guests are asked to remove their shoes before entering the restaurant.
*Seating requests are not accepted.
*Seating is limited to 90 minutes.
*Cancellation Policy: 7 days in advance: 30% cancellation fee, 5 days in advance: 50% cancellation fee, 3 days in advance: 80% cancellation fee, 100% cancellation fee on the day.
*Photos are for illustrative purposes only.

*This plan can be enjoyed in the tea room.

<Seasonal Theme>
Yayoi - Uzuki: "Strawberry x Cherry Blossom" Spring Afternoon Tea

<Yayoi - Uzuki Menu>
(Seasonal Drink)
Cherry Blossom Sparkling Wine

(Dessert)
Cherry Blossom Bean Butter Sandwich
Strawberry Amazake Panna Cotta
Cherry Blossom and White Chocolate Cake
Strawberry Yokan
Strawberry Matcha Macaron
Cherry Blossom and Strawberry Kingyoku
Soybean Flour Beurre de Neige
Sakura Mochi
Cherry Blossom Mousse

(Seasonal Dish)
Strawberry and Cherry Blossom Monaka

(Meals)
Plum and Dried Chirimen Rice
Mung Bean Chawanmushi
Pickled Ginger Satsumaage
Cherry Blossom Meat with Yuzu Miso Dressing
Kimpira Burdock

■Drinks
[Japanese Tea]
Various Sencha Teas from Kyushu Tea Plantations

[Ronnefeldt Black Tea]
Two Seasonal Recommendations

Coffee
Espresso
Cafe Latte

*We will serve a seasonal theme based on the day of your visit.
*Menu items may change depending on what's in store.
*Prices vary between weekdays and weekends and holidays.
*To ensure a relaxing experience for everyone, we ask that you remove your shoes before entering the restaurant.
*Cancellation Policy: 7 days in advance: 30% cancellation fee, 5 days in advance: 50% cancellation fee, 3 days in advance: 80% cancellation fee, 100% cancellation fee on the day.
*Photos are for illustrative purposes only.

*This plan can be enjoyed in the tea room.

<Seasonal Theme>
Yayoi - Uzuki: "Strawberry x Cherry Blossom" Spring Afternoon Tea

<Yayoi - Uzuki Menu>
(Seasonal Drink)
Cherry Blossom Sparkling Wine

(Dessert)
Cherry Blossom Bean Butter Sandwich
Strawberry Amazake Panna Cotta
Cherry Blossom and White Chocolate Cake
Strawberry Yokan
Strawberry Matcha Macaron
Cherry Blossom and Strawberry Kingyoku
Soybean Flour Beurre de Neige
Sakura Mochi
Cherry Blossom Mousse

(Seasonal Dish)
Strawberry and Cherry Blossom Monaka

(Meals)
Plum and Dried Chirimen Rice
Mung Bean Chawanmushi
Pickled Ginger Satsumaage
Cherry Blossom Meat with Yuzu Miso Dressing
Kimpira Burdock

■Drinks
[Japanese Tea]
Various Sencha Teas from Kyushu Tea Plantations

[Ronnefeldt Black Tea]
Two Seasonal Recommendations

Coffee
Espresso
Cafe Latte

*We will serve a seasonal theme based on the day of your visit.
*Menu items may change depending on what's in store.
*Prices vary between weekdays and weekends and holidays.
*To ensure a relaxing experience for everyone, we ask that you remove your shoes before entering the restaurant.
*Cancellation Policy: 7 days in advance: 30% cancellation fee, 5 days in advance: 50% cancellation fee, 3 days in advance: 80% cancellation fee, 100% cancellation fee on the day.
*Photos are for illustrative purposes only.

[Yayoi Menu]
(First Plate) Cream Cheese Tofu, Fruit Tomatoes / Sakura Shrimp, Broccoli / Grilled Itoshima Pork, Watercress Miso
Blushed Yellow Chives / Ark Shell with Red Vinegar and Miso / Clams, Mitsuba (Japanese Trefoil) / Bamboo Shoot and Young Shoot Rice
(Plate 2) Spear Squid, Chicory, and Urui
(Plate 3) Steamed Tamaji
(Plate 4) Scallops, Broad Beans in a Soy Sauce, and Spring Vegetables
(Fish) Seasonal Yayoi Fish, Butterbur Shoots, and Burnt Butter
(Palate Cleanser) Ice Cream, Sweet Orange
(Meat) Beef Misuji, Black Mirin, New Onion, and Chive Salt Koji
(Finishing Dish) Goto Udon, Clams, Whitebait, and Shungiku
(Sweets) Cherry Blossoms, Green Tea, and Fromage Blanc
(Tea and Sweets) Strawberry Yokan

[Uzuki Menu]
(Plate 1) Cream Cheese Tofu, Yame Sencha Green Tea, and Firefly Squid Vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas, shinjo / New burdock root in a paste / Young sweetfish, deep-fried rice flour, seaweed salt
(Second dish) Seared Spanish mackerel, myoga ginger, shiso, and foam vinegar soy sauce
(Third dish) Steamed eggplant, crab paste, broad beans
(Fourth dish) White asparagus, butterbur shoots, and conch
(Fish) Fresh Uzuki fish, pureed angelica root in a paste, and cherry shrimp
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Beef misuji, wild garlic, and potatoes
(Finishing dish) Goto udon noodles, clams, whitebait, and chrysanthemum
(Sweets) Hyuganatsu, miso, and almonds
(Tea and tea snacks) Strawberry yokan

[Yayoi Menu]
(First Plate) Cream Cheese Tofu, Fruit Tomatoes / Sakura Shrimp, Broccoli / Grilled Itoshima Pork, Watercress Miso
Blushed Yellow Chives / Ark Shell with Red Vinegar and Miso / Clams, Mitsuba (Japanese Honeywort) / Bamboo Shoot and Young Shoot Rice
(Plate 2) Spear Squid, Chicory, Urui
(Plate 3) Fried Sesame Tofu, Tarana (Cod Sprouts), Komomi (Fatty Root) Tempura, Ureshino Tea Salt
(Plate 4) Scallops, Broad Beans, Spring Vegetables
(Fish) Seasonal Yayoi Fish, Butterbur Shoots, Burnt Butter
(Palate Cleanser) Ice Cream, Sweet Orange
(Meat) Kyushu Beef Loin, Black Mirin, New Onion, Chive Salt Koji
(Finishing Dish) Goto Udon, Clams, Whitebait, Shungiku
(Sweets) Cherry Blossoms, Green Tea, Fromage Blanc
(Tea & Tea Snacks) Strawberry Yokan

[Uzuki Menu]
(Plate 1) Cream Cheese Tofu, Hachi Sencha (female green tea) / Firefly squid with vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas with shinjo (sweet burdock root) / Young sweetfish with fried rice flour and seaweed salt
(Plate 2) Seared Spanish mackerel with myoga (myoga ginger), shiso (perilla) and foam vinegar soy sauce
(Plate 3) Fruit tomatoes with pickled plum wine
(Plate 4) White asparagus, butterbur shoots, and conch
(Fish) Fresh Uzuki fish, angelica root soup, and cherry shrimp
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Kyushu beef loin, wild garlic, and potatoes
(Finishing dish) Goto udon noodles, clams, whitebait, and chrysanthemum
(Sweets) Hyuganatsu (summer orange), miso, and almonds
(Tea and tea sweets) Strawberry yokan

[Yayoi Menu]
(First Plate) Cream Cheese Tofu, Fruit Tomatoes / Sakura Shrimp, Broccoli / Grilled Itoshima Pork, Watercress Miso
Yellow chives in blanched sauce / Ark shells with red vinegar and miso dressing / Clams, Japanese honeywort / Bamboo shoots and young shoots on rice
(Plate 2) Spear squid, chicory, watercress
(Plate 3) Fried sesame tofu, cod buds, kogoumi tempura, Ureshino tea salt
(Plate 4) Scallops, broad bean paste nagashi, spring vegetables
(Plate 5) Red cod, asparagus, spring cabbage
(Fish) Yayoi seasonal fish, butterbur shoots, burnt butter
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Imari beef loin, black mirin, new onion, chives with salted koji
(Finishing dish) Goto udon noodles, clams, whitebait, chrysanthemum
(Sweets) Cherry blossoms, green tea, fromage blanc
(Tea and sweets) Strawberry yokan

[Uzuki Menu]
(Plate 1) Cream cheese Tofu with Yame green tea / Firefly squid with vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas with shinjo / Fresh burdock root salad / Young sweetfish with fried rice flour and seaweed salt
(Plate 2) Seared Spanish mackerel with myoga ginger, shiso leaves, and foam vinegar soy sauce
(Plate 3) Grilled eel with grilled broad beans, braised angelica leaves, and sweetfish sauce
(Plate 4) White Asparagus, butterbur shoots, and conch
(The fifth dish) Braised abalone with salmon roe sauce
(Fish) Fresh Uzuki fish, pureed angelica juice, and sakura shrimp
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Imari beef loin, wild garlic, and potatoes
(Final course) Goto udon noodles, clams, whitebait, and chrysanthemum
(Tea and sweets) Strawberry yokan

■ 3 Pairing Drinks
*We offer sparkling sake, wine, and other premium sake to pair with your meal.
*Non-alcoholic pairings are also available.

[Yayoi Menu]
(First Plate) Cream Cheese Tofu with Fruit Tomatoes / Sakura Shrimp and Broccoli / Grilled Itoshima Pork with Watercress and Miso
Blushed Yellow Chives / Ark Shell with Red Vinegar and Miso / Clams, Mitsuba (Japanese Trefoil) / Bamboo Shoot and Young Shoot Rice
(Plate 2) Spear Squid, Chicory, and Urui
(Plate 3) Steamed Tamaji
(Plate 4) Scallops, Broad Beans in a Soy Sauce, and Spring Vegetables
(Fish) Seasonal Yayoi Fish, Butterbur Shoots, and Burnt Butter
(Palate Cleanser) Ice Cream, Sweet Orange
(Meat) Beef Misuji, Black Mirin, New Onion, and Chive Salt Koji
(Finishing Dish) Goto Udon, Clams, Whitebait, and Shungiku
(Sweets) Cherry Blossoms, Green Tea, and Fromage Blanc
(Tea and Sweets) Strawberry Yokan

[Uzuki Menu]
(Plate 1) Cream Cheese Tofu, Yame Sencha Green Tea, and Firefly Squid Vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas, shinjo / New burdock root in a paste / Young sweetfish, deep-fried rice flour, seaweed salt
(Second dish) Seared Spanish mackerel, myoga ginger, shiso, and foam vinegar soy sauce
(Third dish) Steamed eggplant, crab paste, broad beans
(Fourth dish) White asparagus, butterbur shoots, and conch
(Fish) Fresh Uzuki fish, pureed angelica root in a paste, and cherry shrimp
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Beef misuji, wild garlic, and potatoes
(Finishing dish) Goto udon noodles, clams, whitebait, and chrysanthemum
(Sweets) Hyuganatsu, miso, and almonds
(Tea and tea snacks) Strawberry yokan

*If you make a reservation online, please enter a message of up to 20 characters in the comments section for your dessert.

■Includes one toast (champagne or non-alcoholic).

[Yayoi Menu]
(First Plate) Cream Cheese Tofu with Fruit Tomatoes / Sakura Shrimp with Broccoli / Seared Itoshima Pork with Watercress Miso
Yellow chives in blanched sauce / Ark shells with red vinegar and miso dressing / Clams, Japanese honeywort / Bamboo shoot and young shoot rice
(Plate 2) Spear squid, chicory, and watercress
(Plate 3) Fried sesame tofu, cod buds, kogoumi tempura, and Ureshino tea salt
(Plate 4) Shellfish, broad bean paste, and spring vegetables
(Fish) Yayoi seasonal fish, butterbur shoots, and burnt butter
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Kyushu beef loin, black mirin, new onion, and chives with salted koji
(Finishing dish) Goto udon noodles, clams, whitebait, and chrysanthemum
(Dessert) Dessert plate with a message

[Uzuki Menu]
(Plate 1) Cream cheese tofu, Yame Sencha (green tea) / Firefly squid with vinegared miso / Spring cabbage salad with yuzu pepper

Fresh peas with shinjo (sweet burdock root) / Young sweetfish with fried rice flour and seaweed salt
(Plate 2) Seared Spanish mackerel with myoga (myoga ginger), shiso (perilla) and foam vinegar soy sauce
(Plate 3) Pickled tomatoes with plum wine
(Plate 4) White asparagus, butterbur shoots, and conch
(Fish) Fresh Uzuki fish, pureed angelica root soup, and cherry shrimp
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Kyushu beef loin, wild garlic, and potatoes
(Finishing dish) Goto udon noodles, clams, whitebait, and chrysanthemum
(Dessert) Dessert plate with a message

*If you make a reservation online, please enter a message of 20 characters or less in the comments section for your dessert.
*Due to the need to protect this important cultural property, we are unable to provide candles. Thank you for your understanding.
*The menu may change depending on the ingredients in stock.
*To ensure a relaxing and enjoyable dining experience, guests are asked to remove their shoes before entering the restaurant.
*Seating requests are not accepted.
*A 10% service charge is included.
*[Cancellation Policy] 7 days in advance: 30% cancellation fee, 5 days in advance: 50% cancellation fee, 3 days in advance: 80% cancellation fee, 100% cancellation fee on the day.
*Photos are for illustrative purposes only.

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

[Yayoi Menu]
(Appetizer Platter)
Mizuna with Salted Kelp / Carrot Kinpira / Rape Blossom Namul / Shungiku (Chrysanthemum)
Simmered Daikon Radish / Taro Tempura / Satsuma Imo Tempura / Lotus Root Tempura

(Second Plate) Grilled Salmon, Onion, Wasabi Soy Sauce

(Fish) Spanish Mackerel with Green Seaweed and Silver Bean Paste

(Meat) Kyushu Beef Loin with Black Sesame Miso

(Rice, Pickles, Miso Soup) Rice Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Minced Chicken

(Sweet Dish) Strawberries, White Bean Paste, Kudzu

[Uzuki Menu]
(Appetizer Platter)
Braised Angelica Leaves / Fruit Tomatoes / Rape Blossoms with Salted Kelp / Sweet and Sour Pickled Red Radish / Carrot Namul / Fried Yam / Fried New Potatoes / Bamboo Shoot Tempura

(Second Dish) Seared Bonito with Sweet and Sour Ginger and Tosa Vinegar Jelly

(Fish) Spanish Mackerel with Kinome Miso Sauce

(Main Dish) Kyushu Beef Loin with Grated Japone

(Rice, Pickles, Miso Soup) Rice, Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Wagyu Beef Tendons, Simmered in Shigure

(Sweet Dish) White Yokan, Amanatsu, White Sesame

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

[Yayoi Menu]
(Appetizer Platter)
Mizuna with Salted Kelp / Carrot Kinpira / Rape Blossom Namul / Shungiku (Chrysanthemum)
Simmered Daikon Radish / Taro Tempura / Satsuma Imo Tempura / Lotus Root Tempura

(Second Plate) Grilled Salmon, Onion, Wasabi Soy Sauce

(Fish) Spanish Mackerel with Green Seaweed and Silver Bean Paste

(Meat) Kyushu Beef Loin with Black Sesame Miso

(Rice, Pickles, Miso Soup) Rice Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Minced Chicken

(Sweet Dish) Strawberries, White Bean Paste, Kudzu

[Uzuki Menu]
(Appetizer Platter)
Braised Angelica Leaves / Fruit Tomatoes / Rape Blossoms with Salted Kelp / Sweet and Sour Pickled Red Radish / Carrot Namul / Fried Yam / Fried New Potatoes / Bamboo Shoot Tempura

(Second Dish) Seared Bonito with Sweet and Sour Ginger and Tosa Vinegar Jelly

(Fish) Spanish Mackerel with Kinome Miso Sauce

(Main Dish) Kyushu Beef Loin with Grated Japone

(Rice, Pickles, Miso Soup) Rice, Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Wagyu Beef Tendons, Simmered in Shigure

(Sweet Dish) White Yokan, Amanatsu, White Sesame

~Notice~
*For reservations of 6 or more people, please decide on your main dish in advance and contact us at least three days in advance.

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

[Yayoi Menu]
(Appetizer Platter)
Mizuna with Salted Kelp / Carrot Kinpira / Rape Blossom Namul / Shungiku (Chrysanthemum)
Simmered Daikon Radish / Taro Tempura / Sweet Potato Tempura / Lotus Root Tempura

(Second Plate) Seared Salmon with Onion and Wasabi Soy Sauce

(Third Plate) Mung Bean and Egg Tofu

(Main Course) *Please choose one dish.
● Grilled Red Fish with Amazake Miso
● Grilled Itoshima Pork Shoulder Loin with Ginger and Soy Sauce
● Option: Beef Fillet (¥500 including tax)

(Rice, Pickles, Miso Soup) Rice: Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Minced Chicken

(Dessert) Strawberries with White Bean Paste and Kudzu

[Uzuki's Menu]
(Appetizer Platter)
Braised Angelica Leaves / Fruit Tomatoes / Rape Blossoms with Salted Kelp / Sweet and Sour Pickled Red Radish
Carrot Namul / Fried Yam / Fried New Potatoes / Bamboo Shoot Tempura

(Second Plate) Seared Bonito with Sweet and Sour Ginger and Tosa Vinegar Jelly

(Third Plate) Mung Bean and Egg Tofu

(Main Course) *Please choose one dish.
● Grilled Salmon with Soy Sauce and Mirin
● Grilled Itoshima Pork Shoulder Loin with Amazake, Shio Koji, and Miso
Option: Beef Fillet (500 yen including tax)

(Rice, Pickles, and Miso Soup) Rice: Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Simmered Wagyu Beef Tendon

(Sweets) White Yokan, Amanatsu, and White Sesame

This private room plan can be used for a variety of occasions, including business dinners, entertaining, and family events.
We have prepared a chef-recommended course using carefully selected ingredients from all over Kyushu, allowing you to enjoy the delicious flavors of the ingredients.
"Kyushu Satoyama Cuisine" is an original arrangement of Japanese and Western cuisine, using a variety of techniques to source seasonal ingredients from the satoyama.
Enjoy a course meal that includes an appetizer platter featuring seasonal vegetables.
Relax and spend time with your loved ones in a private room at Takamiya Teien Saryo.

This private room plan can be used for a variety of occasions, including business dinners, entertaining, and family events.
We have prepared a chef-recommended course using carefully selected ingredients from all over Kyushu, allowing you to enjoy the delicious flavors of the ingredients.
"Kyushu Satoyama Cuisine" is an original arrangement of Japanese and Western cuisine, using a variety of techniques to source seasonal ingredients from the satoyama.
Enjoy a course meal that includes an appetizer platter featuring seasonal vegetables.
Relax and spend time with your loved ones in a private room at Takamiya Teien Saryo.

■Includes one toast (champagne or non-alcoholic)

[Yayoi Menu]
(Appetizer Platter)
Mizuna with Salted Kelp / Carrot Kinpira / Rape Blossom Namul / Shungiku (Chrysanthemum)
Simmered Daikon Radish / Taro Tempura / Satsuma Imo Tempura / Lotus Root Tempura

(Second Plate) Grilled Salmon with Onion and Wasabi Soy Sauce

(Fish) Spanish Mackerel with Green Seaweed and Silver Bean Paste

(Meat) Kyushu Beef Loin with Black Sesame Miso

(Rice, Pickles, Miso Soup) Rice Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Minced Chicken

(Sweet Dish) Strawberries, White Bean Paste, Kudzu

[Uzuki Menu]
(Appetizer Platter)
Braised Angelica Leaves / Fruit Tomatoes / Rape Blossoms with Salted Kelp / Sweet and Sour Pickled Red Radish / Carrot Namul / Fried Yam / Fried New Potatoes / Bamboo Shoot Tempura

(Second Dish) Seared Bonito with Sweet and Sour Ginger and Tosa Vinegar Jelly

(Fish) Spanish Mackerel with Kinome Miso Sauce

(Main Dish) Kyushu Beef Loin with Grated Japone

(Rice, Pickles, Miso Soup) Rice, Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Wagyu Beef Tendons, Simmered in Shigure

(Sweet Dish) White Yokan, Amanatsu, White Sesame

This private room plan can be used for a variety of occasions, including business dinners, entertaining, and family events.
We have prepared a chef-recommended course using carefully selected ingredients from all over Kyushu, allowing you to enjoy the delicious flavors of the ingredients.
"Kyushu Satoyama Cuisine" is an original arrangement of Japanese and Western cuisine, using a variety of techniques to source seasonal ingredients from the satoyama.
Enjoy a course meal that includes an appetizer platter featuring seasonal vegetables.
Relax and spend time with your loved ones in a private room at Takamiya Teien Saryo.

This private room plan can be used for a variety of occasions, including business dinners, entertaining, and family events.
We have prepared a chef-recommended course using carefully selected ingredients from all over Kyushu, allowing you to enjoy the delicious flavors of the ingredients.
"Kyushu Satoyama Cuisine" is an original arrangement of Japanese and Western cuisine, using a variety of techniques to source seasonal ingredients from the satoyama.
Enjoy a course meal that includes an appetizer platter featuring seasonal vegetables.
Relax and spend time with your loved ones in a private room at Takamiya Teien Saryo.

■Includes one toast (champagne or non-alcoholic)

[Yayoi Menu]
(Appetizer Platter)
Mizuna with Salted Kelp / Carrot Kinpira / Rape Blossom Namul / Shungiku (Chrysanthemum)
Simmered Daikon Radish / Taro Tempura / Satsuma Imo Tempura / Lotus Root Tempura

(Second Plate) Grilled Salmon with Onion and Wasabi Soy Sauce

(Fish) Spanish Mackerel with Green Seaweed and Silver Bean Paste

(Meat) Kyushu Beef Loin with Black Sesame Miso

(Rice, Pickles, Miso Soup) Rice Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Minced Chicken

(Sweet Dish) Strawberries, White Bean Paste, Kudzu

[Uzuki Menu]
(Appetizer Platter)
Braised Angelica Leaves / Fruit Tomatoes / Rape Blossoms with Salted Kelp / Sweet and Sour Pickled Red Radish / Carrot Namul / Fried Yam / Fried New Potatoes / Bamboo Shoot Tempura

(Second Dish) Seared Bonito with Sweet and Sour Ginger and Tosa Vinegar Jelly

(Fish) Spanish Mackerel with Kinome Miso Sauce

(Main Dish) Kyushu Beef Loin with Grated Japone

(Rice, Pickles, Miso Soup) Rice, Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Wagyu Beef Tendons, Simmered in Shigure

(Sweet Dish) White Yokan, Amanatsu, White Sesame

[Menu]
(Seasonal Eight-Piece Appetizer)
・Duck with Myojo Green Onion
・Kuruma Shrimp with Jade Eggplant
・Sakuragi Temari (Sea Bream Temari)
・Octopus with Chaburi

(First Dish)
3 Types of Sashimi

(Second Dish)
Omar Shrimp with White Sesame and Shrimp Broth

(Third Dish)
Recommended Seasonal Fish

(Fourth Dish)
Abalone and White Miso with Kobe Suma Fresh Seaweed

(Hot Pot)
Mizusako's Satsuma Beef Sukiyaki

(Rice)
Earthenware Pot Rice

(Final Dish)
Ureshino Soejimaen Tea Leaves with Ochazuke

(Dessert)
Freshly Baked Warabimochi (Warabi Mochi), Praline Ice Cream, Soybean Flour

■Includes one toast (champagne or non-alcoholic)

[Yayoi Menu]
(First Plate) Cream Cheese Tofu with Fruit Tomatoes / Sakura Shrimp with Broccoli / Grilled Itoshima Pork with Watercress Miso
Yellow chives in blanched sauce / Ark shells with red vinegar and miso dressing / Clams, Japanese honeywort / Bamboo shoots and young shoots on rice
(Plate 2) Spear squid, chicory, watercress
(Plate 3) Fried sesame tofu, cod buds, kogoumi tempura, Ureshino tea salt
(Plate 4) Scallops, broad bean paste nagashi, spring vegetables
(Plate 5) Red cod, asparagus, spring cabbage
(Fish) Yayoi seasonal fish, butterbur shoots, burnt butter
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Imari beef loin, black mirin, new onion, chives with salted koji
(Finishing dish) Goto udon noodles, clams, whitebait, chrysanthemum
(Sweets) Cherry blossoms, green tea, fromage blanc
(Tea and sweets) Strawberry yokan

[Uzuki Menu]
(Plate 1) Cream cheese Tofu with Yame green tea / Firefly squid with vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas with shinjo / Fresh burdock root salad / Young sweetfish with fried rice flour and seaweed salt
(Plate 2) Seared Spanish mackerel with myoga ginger, shiso leaves, and foam vinegar soy sauce
(Plate 3) Grilled eel with grilled broad beans, braised angelica leaves, and sweetfish fish sauce
(Plate 4) White Asparagus, butterbur shoots, and conch
(The fifth dish) Braised abalone with salmon roe sauce
(Fish) Fresh Uzuki fish, pureed angelica juice, and sakura shrimp
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Imari beef loin, wild garlic, and potatoes
(Final course) Goto udon noodles, clams, whitebait, and chrysanthemum
(Tea and sweets) Strawberry yokan

Available only on weekdays (Tuesdays to Thursdays), we have a private room available for groups of four or more, offering a chef's recommended course meal with 150 minutes of all-you-can-drink.
We source seasonal ingredients from the satoyama and create original "Kyushu Satoyama Cuisine" using a variety of techniques in both Japanese and Western cuisine.
Please rent a private room and use it for a variety of occasions, including business dinners and entertaining guests.
*Rooms that can accommodate groups of 23 or more are also available. Please feel free to inquire.

Available only on weekdays (Tuesdays to Thursdays), we have a private room available for groups of four or more, offering a chef's recommended course meal with 150 minutes of all-you-can-drink.
We source seasonal ingredients from the satoyama and create original "Kyushu Satoyama Cuisine" using a variety of techniques in both Japanese and Western cuisine.
Please rent a private room and use it for a variety of occasions, including business dinners and entertaining guests.
*Rooms that can accommodate groups of 23 or more are also available. Please feel free to inquire.

[All-You-Can-Drink for 150 Minutes] (L.O. 20 Minutes)
・Beer
・Whiskey
・Sake
・Wine
・Shochu
・Cocktails
・Japanese Tea
・Soft Drinks

[Yayoi Menu]
(First Plate) Cream Cheese Tofu, Fruit Tomatoes / Sakura Shrimp, Broccoli / Grilled Itoshima Pork, Watercress Miso
Blushed Yellow Chives / Ark Shell with Red Vinegar and Miso / Clams, Mitsuba (Japanese Trefoil) / Bamboo Shoot and Young Shoot Rice
(Plate 2) Spear Squid, Chicory, and Urui
(Plate 3) Steamed Tamaji
(Plate 4) Scallops, Broad Beans in a Soy Sauce, and Spring Vegetables
(Fish) Seasonal Yayoi Fish, Butterbur Shoots, and Burnt Butter
(Palate Cleanser) Ice Cream, Sweet Orange
(Meat) Beef Misuji, Black Mirin, New Onion, and Chive Salt Koji
(Finishing Dish) Goto Udon, Clams, Whitebait, and Shungiku
(Sweets) Cherry Blossoms, Green Tea, and Fromage Blanc
(Tea and Sweets) Strawberry Yokan

[Uzuki Menu]
(Plate 1) Cream Cheese Tofu, Yame Sencha Green Tea, and Firefly Squid Vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas, shinjo / New burdock root in a paste / Young sweetfish, deep-fried rice flour, seaweed salt
(Second dish) Seared Spanish mackerel, myoga ginger, shiso, and foam vinegar soy sauce
(Third dish) Steamed eggplant, crab paste, broad beans
(Fourth dish) White asparagus, butterbur shoots, and conch
(Fish) Fresh Uzuki fish, pureed angelica root in a paste, and cherry shrimp
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Beef misuji, wild garlic, and potatoes
(Finishing dish) Goto udon noodles, clams, whitebait, and chrysanthemum
(Sweets) Hyuganatsu, miso, and almonds
(Tea and tea snacks) Strawberry yokan

We have prepared a chef's recommended course featuring carefully selected ingredients from all over Kyushu, allowing you to savor the delicious flavors of the ingredients.
"Kyushu Satoyama Cuisine" is an original arrangement of Japanese and Western cuisine, using a variety of techniques to source seasonal ingredients from the satoyama.
Private rooms can be rented out for a variety of occasions, including business dinners and entertaining guests.
*Rooms that can accommodate 23 or more people are also available. Please feel free to contact us for more information.

We have prepared a chef's recommended course featuring carefully selected ingredients from all over Kyushu, allowing you to savor the delicious flavors of the ingredients.
"Kyushu Satoyama Cuisine" is an original arrangement of Japanese and Western cuisine, using a variety of techniques to source seasonal ingredients from the satoyama.
Private rooms can be rented out for a variety of occasions, including business dinners and entertaining guests.
*Rooms that can accommodate 23 or more people are also available. Please feel free to contact us for more information.

[2-Hour All-You-Can-Drink] (L.O. 20 minutes before closing)
・Beer
・Whiskey
・Sake
・Wine
・Shochu
・Cocktails
・Japanese Tea
・Soft Drinks

[Yayoi Menu]
(First Plate) Cream Cheese Tofu, Fruit Tomatoes / Sakura Shrimp, Broccoli / Grilled Itoshima Pork, Watercress Miso
Blushed Yellow Chives / Ark Shell with Red Vinegar and Miso / Clams, Mitsuba (Japanese Trefoil) / Bamboo Shoot and Young Shoot Rice
(Plate 2) Spear Squid, Chicory, and Urui
(Plate 3) Steamed Tamaji
(Plate 4) Scallops, Broad Beans in a Soy Sauce, and Spring Vegetables
(Fish) Seasonal Yayoi Fish, Butterbur Shoots, and Burnt Butter
(Palate Cleanser) Ice Cream, Sweet Orange
(Meat) Beef Misuji, Black Mirin, New Onion, and Chive Salt Koji
(Finishing Dish) Goto Udon, Clams, Whitebait, and Shungiku
(Sweets) Cherry Blossoms, Green Tea, and Fromage Blanc
(Tea and Sweets) Strawberry Yokan

[Uzuki Menu]
(Plate 1) Cream Cheese Tofu, Yame Sencha Green Tea, and Firefly Squid Vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas, shinjo / New burdock root in a paste / Young sweetfish, deep-fried rice flour, seaweed salt
(Second dish) Seared Spanish mackerel, myoga ginger, shiso, and foam vinegar soy sauce
(Third dish) Steamed eggplant, crab paste, broad beans
(Fourth dish) White asparagus, butterbur shoots, and conch
(Fish) Fresh Uzuki fish, pureed angelica root in a paste, and cherry shrimp
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Beef misuji, wild garlic, and potatoes
(Finishing dish) Goto udon noodles, clams, whitebait, and chrysanthemum
(Sweets) Hyuganatsu, miso, and almonds
(Tea and tea snacks) Strawberry yokan

We offer a course featuring carefully prepared kaiseki cuisine using seasonal ingredients, paired with five carefully selected wines and sake to complement the food.
In a private room overlooking a historic Japanese garden, we offer high-quality hospitality while respecting privacy.
With drinks included, there's no need to worry about additional charges. We can also arrange split receipts, arrange taxis, accommodate allergies, and make menu changes. Please feel free to use our restaurant for entertaining or dining with important business partners.

We offer a course featuring carefully prepared kaiseki cuisine using seasonal ingredients, paired with five carefully selected wines and sake to complement the food.
In a private room overlooking a historic Japanese garden, we offer high-quality hospitality while respecting privacy.
With drinks included, there's no need to worry about additional charges. We can also arrange split receipts, arrange taxis, accommodate allergies, and make menu changes. Please feel free to use our restaurant for entertaining or dining with important business partners.

□■ 5 types of pairing wine included ■□
※Wine and sake will be prepared to complement your meal.
※Non-alcoholic pairings are also available.

[Kisaragi Menu]
(First Plate) Cream Cheese Tofu with Hyuganatsu / Thin Fish with Urui and Vinegared Miso / Kyoto Carrot with Pureed Soy Sauce
Honeycomb Tripe with Salted Fermented Lemon and Green Onion / Petit Vert Salad / Chicken Meatballs with Kanzuri
(Dish 2) Sea Urchin, Scallops, Mustard Greens
(Dish 3) Steamed Tamaji Meatballs with Chicken Neck and Rape Blossom Sauce
(Dish 4) Mise Chicken with Koji and Clams
(Fish) Winter Spanish Mackerel with Almond Yuzuan Sauce and Cedar Grill
(Meat) Beef Fillet with Kinzanji Miso and Green Peppers
(Finishing Dish) Goto Udon with Kamatama and Truffle
(Sweets) Koji, Strawberry, Yomogi

[Yayoi Menu]
(Dish 1) Cream Cheese Tofu with Fruit Tomatoes / Sakura Shrimp and Broccoli / Grilled Itoshima Pork with Watercress Miso
Blushed Yellow Chives / Ark Shell with Red Vinegar and Miso / Clams, Mitsuba (Japanese Clam) / Bamboo Shoot and Young Shoot Rice
(Plate 2) Spear Squid, Chicory, and Urui
(Plate 3) Steamed Tamaji
(Plate 4) Shellfish, Broad Beans in a Soy Sauce, and Spring Vegetables
(Fish) Seasonal Yayoi Fish, Butterbur Shoots, and Burnt Butter
(Meat) Beef Miso Tendon, Black Mirin, New Onion, and Chive Salt Koji
(Finishing Dish) Goto Udon, Clams, Whitebait, and Shungiku
(Sweets) Cherry Blossoms, Green Tea, and Fromage Blanc

[Uzuki Menu]
(Plate 1) Cream Cheese Tofu, Yame Sencha Green Tea, and Firefly Squid Vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas, shinjo / New burdock root in a paste / Young sweetfish, deep-fried rice flour, seaweed salt
(Second dish) Seared Spanish mackerel, myoga ginger, shiso, and foam vinegar soy sauce
(Third dish) Steamed eggplant, crab paste, broad beans
(Fourth dish) White asparagus, butterbur shoots, and conch
(Fish) Fresh Uzuki fish, pureed angelica root in a paste, and cherry shrimp
(Meat) Beef misuji, wild garlic, and potatoes
(Final dish) Goto udon noodles, clams, whitebait, and chrysanthemum
(Sweet) Hyuganatsu, miso, and almonds

[Menu]
(Seasonal Eight-Piece Appetizer)
・Duck with Myojo Green Onion
・Kuruma Shrimp with Jade Eggplant
・Sakuragi Temari (Sea Bream Temari)
・Octopus with Chaburi

(First Dish)
3 Types of Sashimi

(Second Dish)
Omar Shrimp with White Sesame and Shrimp Broth

(Third Dish)
Recommended Seasonal Fish

(Fourth Dish)
Abalone and White Miso with Kobe Suma Fresh Seaweed

(Hot Pot)
Mizusako's Satsuma Beef Sukiyaki

(Rice)
Earthenware Pot Rice

(Final Dish)
Ureshino Soejimaen Tea Leaves with Ochazuke

(Dessert)
Freshly Baked Warabimochi (Warabi Mochi), Praline Ice Cream, Soybean Flour

*We are limited to one group per day, so we may not be able to accommodate your desired date and time.
*Reservations must be made at least five days in advance.
*This plan requires a consultation in advance. Please enter your preferred date and time (up to two options).

[Plan Contents]
- Dinner course featuring seasonal ingredients
- One toast
- Private chapel
- Bouquet of five roses (The flower language: The heartfelt joy of having met you)
*The number of roses can be changed as an option.
- Dedicated anniversary planner support

[Yayoi Menu]
(First Plate) Cream cheese tofu, fruit tomato, sakura shrimp, broccoli, seared Itoshima pork, watercress miso
Yellow chives in blanched sauce / Ark shells with red vinegar and miso dressing / Clams, Japanese honeywort / Bamboo shoots and young shoots on rice
(Plate 2) Spear squid, chicory, watercress
(Plate 3) Fried sesame tofu, cod buds, kogoumi tempura, Ureshino tea salt
(Plate 4) Scallops, broad bean paste nagashi, spring vegetables
(Plate 5) Red cod, asparagus, spring cabbage
(Fish) Yayoi seasonal fish, butterbur shoots, burnt butter
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Imari beef loin, black mirin, new onion, chives with salted koji
(Finishing dish) Goto udon noodles, clams, whitebait, chrysanthemum
(Sweets) Cherry blossoms, green tea, fromage blanc
(Tea and sweets) Strawberry yokan

[Uzuki Menu]
(Plate 1) Cream cheese Tofu with Yame green tea / Firefly squid with vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas with shinjo / Fresh burdock root salad / Young sweetfish with fried rice flour and seaweed salt
(Plate 2) Seared Spanish mackerel with myoga ginger, shiso leaves, and foam vinegar soy sauce
(Plate 3) Grilled eel with grilled broad beans, braised angelica leaves, and sweetfish fish sauce
(Plate 4) White Asparagus, butterbur shoots, and conch
(The fifth dish) Braised abalone with salmon roe sauce
(Fish) Fresh Uzuki fish, pureed angelica juice, and sakura shrimp
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Imari beef loin, wild garlic, and potatoes
(Final course) Goto udon noodles, clams, whitebait, and chrysanthemum
(Tea and sweets) Strawberry yokan

*We are limited to one group per day, so we may not be able to accommodate your desired date and time.
*Reservations must be made at least five days in advance.
*We will meet with you to discuss your preferred date and time. Please enter your second choice.
*The menu may change depending on the ingredients in stock.
*To ensure a relaxing and enjoyable dining experience, we ask that you remove your shoes before entering the restaurant.
*A 10% service charge is included.
*[Cancellation Policy] 7 days in advance: 30% cancellation fee, 5 days in advance: 50% cancellation fee, 3 days in advance: 80% cancellation fee, 100% cancellation fee on the day.
*The photo is for illustrative purposes only.

*We are limited to one group per day, so we may not be able to accommodate your desired date and time.
*Reservations must be made at least five days in advance.
*This plan requires a consultation in advance. Please enter your preferred date and time (up to two options).

[Plan Details]
- Dinner course featuring seasonal ingredients
- Includes one toast (non-alcoholic option available)
- Guaranteed private room
- Private chapel
- Bouquet
- Dedicated anniversary planner support

[Yayoi Menu]
(First Plate) Cream cheese tofu, fruit tomatoes / Sakura shrimp, broccoli / Grilled Itoshima pork, watercress miso
Yellow chives in blanched sauce / Ark shells with red vinegar and miso dressing / Clams, Japanese honeywort / Bamboo shoots and young shoots on rice
(Plate 2) Spear squid, chicory, watercress
(Plate 3) Fried sesame tofu, cod buds, kogoumi tempura, Ureshino tea salt
(Plate 4) Scallops, broad bean paste nagashi, spring vegetables
(Plate 5) Red cod, asparagus, spring cabbage
(Fish) Yayoi seasonal fish, butterbur shoots, burnt butter
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Imari beef loin, black mirin, new onion, chives with salted koji
(Finishing dish) Goto udon noodles, clams, whitebait, chrysanthemum
(Sweets) Cherry blossoms, green tea, fromage blanc
(Tea and sweets) Strawberry yokan

[Uzuki Menu]
(Plate 1) Cream cheese Tofu with Yame green tea / Firefly squid with vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas with shinjo / Fresh burdock root salad / Young sweetfish with fried rice flour and seaweed salt
(Plate 2) Seared Spanish mackerel with myoga ginger, shiso leaves, and foam vinegar soy sauce
(Plate 3) Grilled eel with grilled broad beans, braised angelica leaves, and sweetfish fish sauce
(Plate 4) White Asparagus, butterbur shoots, and conch
(The fifth dish) Braised abalone with salmon roe sauce
(Fish) Fresh Uzuki fish, pureed angelica juice, and sakura shrimp
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Imari beef loin, wild garlic, and potatoes
(Final course) Goto udon noodles, clams, whitebait, and chrysanthemum
(Tea and sweets) Strawberry yokan

*We are limited to one group per day, so we may not be able to accommodate your desired date and time.
*Reservations must be made at least five days in advance.
*We will meet with you to discuss your preferred date and time. Please enter your second choice.
*The menu may change depending on the ingredients in stock.
*To ensure a relaxing and enjoyable dining experience, we ask that you remove your shoes before entering the restaurant.
*A 10% service charge is included.
*[Cancellation Policy] 7 days in advance: 30% cancellation fee, 5 days in advance: 50% cancellation fee, 3 days in advance: 80% cancellation fee, 100% cancellation fee on the day.
*The photo is for illustrative purposes only.

[¥15,000 Plan Contents]
- Guaranteed private room
- One toast with sake (non-alcoholic option available)
- Commemorative photo shoot in the on-site garden
- Dedicated anniversary planner support

■ Food
For easy parent-teacher interaction, we will provide a set course meal that can be eaten with chopsticks.

Plate 1: Seasonal Vegetable Plate
Plate 2: Genkai Sea - Red Sea Bream with Kelp
Plate 3: Scallops, Chinese Ink, Itoshima Vegetable Salad
Plate 4: Seasonal Purified Soup
Fish: Scale-Grilled Tilefish with Bonito Dashi Butter Sauce
Palate Cleanser: Ice Confectionery
Meat: Low-Temperature Cooked Kyushu Beef Loin with Roasted Seasonal Vegetables
Rice: Sesame Yellowtail with Dashi Chazuke
Dessert: Matcha Chocolate Mousse with Seasonal Fruit
Tea Refreshments: Takamiya Teien Saryo Dorayaki

= ... [¥20,000 Plan Contents]
- Guaranteed private room
- One toast with sake (non-alcoholic option available)
- Commemorative photo shoot in the on-site garden
- Dedicated anniversary planner support

■ Food
For easy parent-teacher interaction, we will provide a set course meal that can be eaten with chopsticks.

Plate 1: Seasonal Vegetable Plate
Plate 2: Genkai Sea - Red Sea Bream with Kelp
Plate 3: Scallops, Chinese Ink, Itoshima Vegetable Salad
Plate 4: Seasonal Purified Soy Sauce
Fried Dish: Deep-fried Sweet Snapper with Pine Cone and Salted Sea Laver
Fish: Roasted Lobster with Myojo Leek and Butter Sauce
Palate Cleanser: Ice Confectionery
Meat: Low-Tempura Cooked Imari Beef Sirloin with Roasted Seasonal Vegetables
Rice: Sesame Yellowtail with Dashi Chazuke
Dessert: Matcha Chocolate Mousse with Seasonal Fruit
Tea Snack: Takamiya Teien Saryo Dorayaki

*This plan is served in the tea room.
*Available only on certain days.
*Not available before 1:30 PM.

[17,000 yen plan contents]
- Guaranteed private room
- Includes one toast (non-alcoholic option available)
- Commemorative photo taken in the on-site garden
- Dedicated anniversary planner support

■ Food
For easy eating, we will provide a set course meal that can be eaten with chopsticks for parents' convenience.

Plate 1: Seasonal Vegetable Plate
Plate 2: Genkai Sea - Red Sea Bream with Kelp
Plate 3: Scallops, Chinese Ink, Itoshima Vegetable Salad
Plate 4: Seasonal Purified Soup
Fish: Scale-Grilled Tilefish with Bonito Dashi Butter Sauce
Palate Cleanser: Ice Confectionery
Meat: Low-Temperature Cooked Kyushu Beef Loin with Roasted Seasonal Vegetables
Rice: Sesame Yellowtail with Dashi Chazuke
Dessert: Matcha Chocolate Mousse with Seasonal Fruit
Tea Refreshments: Takamiya Teien Saryo Dorayaki

= ... [¥20,000 Plan Contents]
- Guaranteed private room
- One toast included (non-alcoholic option available)
- Commemorative photo taken in the on-site garden
- Dedicated anniversary planner support

■ Food
For easy parent-teacher interaction, we will provide a set course meal that can be eaten with chopsticks.

Plate 1: Seasonal Vegetable Plate
Plate 2: Genkai Sea - Red Sea Bream with Kelp
Plate 3: Scallops, Chinese Ink, Itoshima Vegetable Salad
Plate 4: Seasonal Purified Soy Sauce
Fried Dish: Deep-fried Sweet Snapper with Pine Cone and Salted Sea Laver
Fish: Roasted Lobster with Myojo Leek and Butter Sauce
Palate Cleanser: Ice Confectionery
Meat: Low-Tempura Cooked Imari Beef Sirloin with Roasted Seasonal Vegetables
Rice: Sesame Yellowtail with Dashi Chazuke
Dessert: Matcha Chocolate Mousse with Seasonal Fruit
Tea Snack: Takamiya Teien Saryo Dorayaki

*This plan is served in the tea room.
*Available only on certain days.
*We are unable to accommodate reservations before 1:30 PM.
*The menu may change depending on ingredients.
*To ensure a relaxing and enjoyable dining experience, guests are required to remove their shoes before entering the restaurant.
*Seating is limited to two hours.
*Cancellation Policy: 7 days in advance: 30% cancellation fee, 5 days in advance: 50% cancellation fee, 3 days in advance: 80% cancellation fee, 100% cancellation fee on the day.
*Photos are for illustrative purposes only.

【プラン内容】
・個室確約
・初誕生日御膳
・乾杯ドリンク付き大人用特別コース
・選び取り用玩具貸し出し
・施設内の庭園で記念写真の撮影(スタッフ撮影)
・専属のアニバーサリープランナー

【初誕生日御膳2,500円】
・出汁お粥
・温野菜
・焼き魚
・蛤のお吸い物
＋デザート3種盛り

【弥生のメニュー】
大人10,000円
・長浜市場直送　鮮魚の昆布締め
・炙りサーモン　玉葱　山葵醤油　
・季節のすり流し
・鰆　青海苔銀餡
・九州産牛ロース　黒胡麻味噌
・お赤飯
・苺　白餡　葛

【卯月のメニュー】
大人10,000円
・長浜市場直送　鮮魚の昆布締め
・鰹の炙り　生姜甘酢　土佐酢ジュレ
・季節のすり流し
・鰆　木の芽味噌餡
・九州産牛ロース　おろしジャポネ
・お赤飯
・白羊羹　甘夏　白胡麻

＜餅踏みオプション＞
※わらじ付き15,000円
　・10日前までにご注文でお手配可能でございます。またキャンセルは10日前からはキャンセル料100％頂戴致します。

＜オプション＞
※お子様プレート　+2,500円/1名様※ご兄弟などが参加される場合

※お子様メニューのみのご予約はお受けしておりませんのでご了承ください。
※7名様以上でご利用のお客様は、お電話にてお問い合わせくださいませ。
※仕入れ状況によりメニュー内容が変更となる場合がございます。
※皆様にお寛ぎいただき食事をお楽しみいただく為に、お履き物を脱いでご入店いただいております。
※【キャンセル規約】 7日前30％ 5日前50％ 3日前80％当日100％
※写真はイメージです。

【プラン内容】
・個室確約
・お食い初め膳
・乾杯ドリンク付き大人用特別コース
・歯固めの石 (お持ち込みも可能です)
・施設内の庭園で記念写真の撮影(スタッフ撮影)
・専任のアニバーサリープランナーサポート

【お食い初め膳4,000円】
・鯛の尾頭付き塩焼き
・蛤のお吸い物
・蛸と海老　紅白大根の酢の物
・筑前煮
・赤飯
・香の物(梅干し)

【弥生のメニュー】
大人10,000円
・長浜市場直送　鮮魚の昆布締め
・炙りサーモン　玉葱　山葵醤油　
・季節のすり流し
・鰆　青海苔銀餡
・九州産牛ロース　黒胡麻味噌
・お赤飯
・苺　白餡　葛

【卯月のメニュー】
大人10,000円
・長浜市場直送　鮮魚の昆布締め
・鰹の炙り　生姜甘酢　土佐酢ジュレ
・季節のすり流し
・鰆　木の芽味噌餡
・九州産牛ロース　おろしジャポネ
・お赤飯
・白羊羹　甘夏　白胡麻

＜オプション＞
※お子様プレート　+2,500円/1名様※ご兄弟などが参加される場合

※お食い初め膳のみのご予約はお受けしておりませんのでご了承ください。
※7名様以上でご利用のお客様は、お電話にてお問い合わせくださいませ。
※歯固めの石はお持ち込みも可能です。
※仕入れ状況によりメニュー内容が変更となる場合がございます。
※皆様にお寛ぎいただき食事をお楽しみいただく為に、お履き物を脱いでご入店いただいております。
※【キャンセル規約】 7日前30％ 5日前50％ 3日前80％当日100％
※写真はイメージです。

【プラン内容】
・個室確約
・お子様コース
・乾杯ドリンク付き大人用特別コース
・施設内の庭園で記念写真の撮影(スタッフ撮影)
・専任のアニバーサリープランナーサポート

【お子様プレート(3歳)3,000円】
ハンバーグ/唐揚げ/ポテトフライ/エビフライ/ウィンナー/
厚焼き玉子/スープ/おにぎり/デザート3種盛り合わせ

【お子様コース(5歳,7歳)5,000円】
・サーモンとホタテの手毬寿司
・茶碗蒸し
・鶏のから揚げ　出し巻き卵
・真鯛のロースト　海老フライ
・九州産牛サーロインのサイコロステーキ　彩り野菜とジャポネソース
・デザート3種盛り合わせ

【弥生のメニュー】
大人10,000円
・長浜市場直送　鮮魚の昆布締め
・炙りサーモン　玉葱　山葵醤油　
・季節のすり流し
・鰆　青海苔銀餡
・九州産牛ロース　黒胡麻味噌
・お赤飯
・苺　白餡　葛

【卯月のメニュー】
大人10,000円
・長浜市場直送　鮮魚の昆布締め
・鰹の炙り　生姜甘酢　土佐酢ジュレ
・季節のすり流し
・鰆　木の芽味噌餡
・九州産牛ロース　おろしジャポネ
・お赤飯
・白羊羹　甘夏　白胡麻

＜オプション＞
※お子様プレート　+2,500円/1名様※ご兄弟などが参加される場合

*Please note that we do not accept reservations for the children's course only.
*For parties of 7 or more, please contact us by phone.
*The menu may change depending on ingredients.
*To ensure a relaxing and enjoyable dining experience, we ask that you remove your shoes before entering the restaurant.
*Cancellation Policy: 7 days in advance: 30% of the total price, 5 days in advance: 50% of the total price, 3 days in advance: 80% of the total price, and on the day: 100% of the total price.
*The photo is for illustrative purposes only.

[Benefits]
- Guaranteed private room
- Chanchanko rental
- Dedicated anniversary planner
- Congratulatory message for dessert
- Group photo support
- All-you-can-drink included

[2-hour all-you-can-drink] (L.O. 20 minutes before closing)
- Beer
- Whiskey
- Sake
- Wine
- Shochu
- Cocktails
- Japanese tea
- Soft drinks

[Yayoi Menu]
(First Plate) Cream cheese tofu, fruit tomato, sakura shrimp, broccoli, seared Itoshima pork, watercress miso
Blushed Yellow Chives / Ark Shell with Red Vinegar and Miso / Clams, Mitsuba (Japanese Trefoil) / Bamboo Shoot and Young Shoot Rice
(Plate 2) Spear Squid, Chicory, and Urui
(Plate 3) Steamed Tamaji
(Plate 4) Scallops, Fava Beans, and Spring Vegetables
(Fish) Seasonal Yayoi Fish, Butterbur Shoots, and Burnt Butter
(Palate Cleanser) Ice Confectionery, Sweet Orange
(Meat) Beef Misuji, Black Mirin, New Onion, and Chive Salt Koji
(Finishing Dish) Red Rice
(Dessert) Cherry Blossoms, Green Tea, and Fromage Blanc
(Tea and Sweets) Strawberry Yokan

[Uzuki Menu]
(Plate 1) Cream Cheese Tofu, Yame Sencha Green Tea, and Firefly Squid Vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas, shinjo / New burdock root in a paste / Young sweetfish, deep-fried rice flour, seaweed salt
(Second dish) Seared Spanish mackerel, myoga ginger, shiso, and foam vinegar soy sauce
(Third dish) Steamed eggplant, crab paste, broad beans
(Fourth dish) White asparagus, butterbur shoots, and conch
(Fish) Fresh Uzuki fish, pureed angelica root, and cherry shrimp
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Beef misuji, wild garlic, and potatoes
(Finish) Red rice
(Sweets) Hyuganatsu, miso, and almonds
(Tea and tea snacks) Strawberry yokan

*When making a reservation, please enter your desired message (20 characters or less).

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

[Yayoi Menu]
(First Plate) Cream Cheese Tofu with Fruit Tomatoes / Sakura Shrimp with Broccoli / Seared Itoshima Pork with Watercress Miso
Blushed Yellow Chives / Ark Shell with Red Vinegar and Miso / Clams, Mitsuba (Japanese Trefoil) / Bamboo Shoot and Young Shoot Rice
(Plate 2) Spear Squid, Chicory, and Urui
(Plate 3) Steamed Tamaji
(Plate 4) Scallops, Broad Beans in a Soy Sauce, and Spring Vegetables
(Fish) Seasonal Yayoi Fish, Butterbur Shoots, and Burnt Butter
(Palate Cleanser) Ice Cream, Sweet Orange
(Meat) Beef Misuji, Black Mirin, New Onion, and Chive Salt Koji
(Finishing Dish) Goto Udon, Clams, Whitebait, and Shungiku
(Sweets) Cherry Blossoms, Green Tea, and Fromage Blanc
(Tea and Sweets) Strawberry Yokan

[Uzuki Menu]
(Plate 1) Cream Cheese Tofu, Yame Sencha Green Tea, and Firefly Squid Vinegared miso / Spring cabbage salad with yuzu pepper
Fresh peas, shinjo / New burdock root in a paste / Young sweetfish, deep-fried rice flour, seaweed salt
(Second dish) Seared Spanish mackerel, myoga ginger, shiso, and foam vinegar soy sauce
(Third dish) Steamed eggplant, crab paste, broad beans
(Fourth dish) White asparagus, butterbur shoots, and conch
(Fish) Fresh Uzuki fish, pureed angelica root in a paste, and cherry shrimp
(Palate cleanser) Ice confectionery, sweet oranges
(Meat) Beef misuji, wild garlic, and potatoes
(Finishing dish) Goto udon noodles, clams, whitebait, and chrysanthemum
(Sweets) Hyuganatsu, miso, and almonds
(Tea and tea snacks) Strawberry yokan

Mga Kahilingan

Layunin

Nakaraang Bisita

Tanong 1

If you have any allergies, please write them down.

Tanong 2 Req

Please enter a message of up to 20 characters for your dessert.

Tanong 3 Req

For reservations of 6 or more people, please decide on your main dish in advance and contact us at least 3 days in advance.
Please fill in the form once you have decided.

Tanong 4 Req

*We will have a meeting in advance. Please enter your preferred date and time for the meeting, including your second choice.

Tanong 5 Req

*We will have a meeting in advance. Please enter your preferred date and time for the meeting, including your second choice.

Tanong 6 Req

*Please select the course you would like.

15,000 yen course (tax and service charge included)2,000 yen course (tax and service charge included)

Tanong 7 Req

*Please enter your desired course.

17,000 yen course (tax and service charge included)20,000 yen course (tax and service charge included)

Tanong 8 Req

*When making a reservation, please write your desired message in 20 characters or less.

Mga Kahilingan

Detalye ng Guest

PangalanReq

Mobile PhoneReq

Abisuhan ako sa pamamagitan ng SMS

EmailReq

Pakitiyak na tama ang iyong email address. Ipapadala rito ang kumpirmasyon ng iyong booking.

Gumawa ng TableCheck account

Pag may TableCheck account, makaka-akses kayo sa inyong kasaysayan ng reserbasyon at lumikha paulit-ulit na mga booking.

Password ay masyadong maikli (pinakakonti ay 12 character)

Password ay masyadong mahina

Password ay kailangan mayroong kahit na isang malaking titik, isang maliit na titik, isang numero at isang simbolo.

Password ay hindi dapat maglaman ng bahagi ng Email.

Password ay hindi tumutugma ang pagpapatunay

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

Tumanggap ng mga alok galing sa Takamiya Garden Teahouse at sa mga group restaurant

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