Teppanyaki Bisai - Hotel Granvia Okayama

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預約Teppanyaki Bisai - Hotel Granvia Okayama

商家通知

For same-day online reservations, the deadline is 10:00 AM for lunch and 4:00 PM for dinner. For any same-day reservations made after these times, please kindly contact us by phone (Navi Dial ☏: 0570-04-8080 / 10:00–19:00).
▶ The available dates for reservation vary depending on the item. For inquiries beyond those dates, please call us.
▶ If you arrive more than 15 minutes late without prior notice, your reservation may be automatically canceled. Any changes or cancellations to same-day reservations must be communicated to the restaurant directly. Cancellation fees apply as follows: 100% on the day of reservation; 30% if canceled the day before.
▶ Requests regarding food allergies must be submitted at least 2 days prior to your visit. Please note that due to ingredient availability and other factors, we may be unable to accommodate such requests on the day itself, or it may take extra time to prepare the meal.
▶ For groups of 5 or more people, please make your reservation by phone.
▶ Online-exclusive plans cannot be combined with other promotions or discounts. Please keep this in mind.

Navi Dial ☏: 0570-04-8080 / 10:00–19:00

※ The photos shown are for illustrative purposes only. Menu items and prices may change depending on procurement conditions, so please understand that this is unavoidable.
※ The displayed prices include service charges and consumption tax.

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【Course Contents】 (8 courses in total)
・ [July–August] Grilled mackerel with okra jus; tenderly simmered octopus (or baked fish)
[September–November] Cream cheese marinated in Bizen miso; rolled dish featuring yellowtail and Shisenda daikon
・ Appetizers featuring ingredients from Okayama and the Seto Inland Sea
・ Comparison tasting of Okayama’s renowned Chiya beef loin and today’s selected Kuroge Wagyu loin (120g)
★ Starting September 1, the meat portion will be changed to 100g.
※ Comparison tasting of Chiya beef fillet and loin (120g): +￥2,000
★ Starting September 1, the price will change to ￥3,000 per 100g.
※ Grilled Chiya beef fillet on a hot plate (120g): +￥4,000
★ Starting September 1, the price will change to ￥6,000 per 100g.
※ Comparison tasting of Chiya beef loin and other premium beef loins (120g): +￥2,000
※ Comparison tasting of Chiya beef loin and Kobe beef loin (one of Japan’s three top-grade beefs): +￥8,000
★ Starting September 1, the price will change to ￥6,500 per 100g.
・ Today’s grilled vegetables
・ Colorful vegetable salad
・ Rice, red miso soup, pickles, and roasted brown tea from Shimoyama Farm in Okayama Prefecture
・ [July–August] Sponge cake made with roasted brown tea from Shimoyama Farm, paired with milkshake sorbet made from eggs from Hoshi no Sato Farm
[September–November] Seto Inland Sea lemon cake, milkshake sorbet made from eggs from Hoshi no Sato Farm, and kibidango sweet rice dumplings
・ EIJI MIYAMOTO No.7 Earl Grey

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【Course Contents】 (8 courses in total)
・First dish
・【August appetizer】 Blanched eel with fried sake jelly
　【September appetizer】 Sanma grilled on magnolia leaves
　【October appetizer】 Lotus root croquettes with crab flavor, artistically presented
　【November appetizer】 Shabu-shabu of yellowtail fillet, served with crisp cabbage and yuzu aroma
・Today’s special: Comparison tasting of Kuroge Wagyu fillet and loin (120g)
　★Starting September 1, the meat portion will be changed to 100g.
・Today’s grilled vegetables
・Colorful vegetable salad
・Rice, red miso soup, and pickles
・【August dessert】 Assorted sorbets and fruits
　【September–October desserts】 Seto Inland Sea lemon cake, sorbets, and fruits
　【November dessert】 Tiramisu, sorbets, and fruits
・Post-meal beverage (coffee or tea)

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【Course Contents】 (9 courses in total)
・First dish
・【August appetizer】 Blanched eel with toasted rice wine jelly
　【September appetizer】 Spearfish grilled on magnolia leaves
　【October appetizer】 Lotus root croquettes with crab flavor, artistically presented
　【November appetizer】 Shabu-shabu of yellowtail fillet, served with crisp cabbage and yuzu aroma
・Grilled live abalone (1 piece)
・Grilled live lobster (½ tail)
・Today’s grilled vegetables
・Salad with colorful vegetables
・Rice, red miso soup, and pickles
・【August dessert】 Assorted sorbets and fruits
　【September–October desserts】 Seto Inland Sea lemon cake, sorbets, and fruits
　【November dessert】 Tiramisu, sorbets, and fruits
・Post-meal beverage (coffee or tea)

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【Course Contents】 (10 dishes in total)
• First dish
• 【August appetizer】 Blanched eel with toasted-sake jelly
　【September appetizer】 Arrowtooth flounder grilled on magnolia leaves
　【October appetizer】 Lotus root croquettes with crab flavor, artistically presented
　【November appetizer】 Shabu-shabu of yellowtail fillet, served with crisp cabbage and yuzu aroma
• Grilled live abalone (1 piece)
• Grilled live lobster (1/2 tail)
• Today’s recommended Kuroge Washu beef loin, grilled (80g)
　★Starting September 1, the portion size will be changed to 70g.
• Today’s grilled vegetables
• Colorful vegetable salad
• Rice, red miso soup, and pickles
• 【August dessert】 Assorted sorbets and fruits
　【September/October desserts】 Seto Inland Sea lemon cake, sorbets, and fruits
　【November dessert】 Tiramisu, sorbets, and fruits
• Post-meal drink (coffee or tea)

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【Course Contents】 (8 courses in total)
・ [July–August] Grilled mackerel with okra jus; Slow-cooked octopus (or baked fish)
　 [September–November] Cream cheese marinated in Bizen miso; Rolls filled with mackerel and Sakuyama radish
・ Appetizers featuring ingredients from Okayama and the Seto Inland Sea
・ Comparison tasting of Okayama’s renowned Chiya beef tenderloin and today’s selected Kuroge Washu beef tenderloin (120g)
　 ★As of September 1, the meat portion will be changed to 100g.
　 ※Comparison tasting of Chiya beef fillet and tenderloin (120g): +￥2,000
　　 ★As of September 1, the price will change to ￥3,000 per 100g.
　 ※Grilled Chiya beef fillet on a hot plate (120g): +￥4,000
　　 ★As of September 1, the price will change to ￥6,000 per 100g.
　 ※Comparison tasting of Chiya beef tenderloin and other premium beef tenderloins (120g): +￥2,000
　 ※Comparison tasting of Chiya beef tenderloin and Kobe beef tenderloin (one of Japan’s three premier beef varieties; 120g): +￥8,000
　　 ★As of September 1, the price will change to ￥6,500 per 100g.
・ Today’s grilled vegetables
・ Colorful vegetable salad
・ Rice, red miso soup, pickled vegetables, and roasted barley tea from Okayama produced by the Shimoyama family
・ [July–August] Sponge cake made with roasted barley tea from Okayama’s Shimoyama family; Milk shake sorbet made with eggs from Hoshinosato
　 [September–November] Seto Inland Sea lemon cake; Milk shake sorbet made with eggs from Hoshinosato accompanied by millet dumplings
・ EIJI MIYAMOTO No.7 Earl Grey

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【Course Contents】 (8 courses in total)
• First dish
• 【August appetizer】 Blanched eel with roasted-sake jelly
　【September appetizer】 Spearfish grilled on magnolia leaves
　【October appetizer】 Lotus root croquettes with crab flavor, artistically presented
　【November appetizer】 Shabu-shabu of yellowtail fillet, served with crisp cabbage and yuzu aroma
• Today’s special: Comparison tasting of Wagyu beef fillet and ribeye (120g)
　★Starting September 1, the meat portion will be changed to 100g.
• Today’s grilled vegetables
• Colorful vegetable salad
• Rice, red miso soup, and pickled vegetables
• 【August dessert】 Assorted sorbets and fruits
　【September–October desserts】 Seto Inland Sea lemon cake, sorbets, and fruits
　【November dessert】 Tiramisu, sorbets, and fruits
• Post-meal beverage (coffee or tea)

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【Course Contents】 (9 courses in total)
・First dish
・【August appetizer】 Blanched eel with roasted sake jelly
　【September appetizer】 Sole grilled on magnolia leaves
　【October appetizer】 Lotus root croquettes with crab flavor, artistically presented
　【November appetizer】 Shabu-shabu of yellowtail fillet, served with crisp cabbage and yuzu aroma
・Grilled live abalone (1 piece)
・Grilled live lobster (½ tail)
・Today’s grilled vegetables
・Salad with colorful vegetables
・Rice, red miso soup, and pickles
・【August dessert】 Assorted sorbets and fruits
　【September/October desserts】 Seto Inland Sea lemon cake, sorbets, and fruits
　【November dessert】 Tiramisu, sorbets, and fruits
・Post-meal drink (coffee or tea)

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【Course Contents】 (10 courses in total)
・First dish
・【August appetizer】Blanched eel with toasted sake jelly
　【September appetizer】Hawktail fish grilled on magnolia leaves
　【October appetizer】Lotus root croquettes with crab flavor, artistically presented
　【November appetizer】Shabu-shabu of yellowtail with crisp cabbage and yuzu aroma
・Grilled live abalone (1 piece)
・Grilled live lobster (½ tail)
・Today’s recommended black-haired Wagyu ribeye steak (80g)
　★Starting September 1, the portion size will be changed to 70g.
・Today’s grilled vegetables
・Colorful vegetable salad
・Rice, red miso soup, and pickles
・【August dessert】Assorted sorbets and fruits
　【September/October desserts】Seto Inland Sea lemon cake, sorbets, and fruits
　【November dessert】Tiramisu, sorbets, and fruits
・Post-meal drink (coffee or tea)

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