Heichan - TableCheck

預約Heichan

商家通知

▶From 2024, we will be closed on Tuesdays. We will also be closed four other irregular days.
▶Reservations must be made for 2 people or more. *Reservations for one person can be made by phone or DM.
▶Reservations for private rooms must be made for 4 to 8 people.
▶Please note that we may not be able to accommodate your request for a specific seat. (For 2 people, we will generally seat you at the counter.)
▶If we are unable to contact you after 15 minutes of your reservation time, we may be forced to cancel your reservation, so please be sure to contact us if you are late.
▶For reservations for 6 or more people, please contact the store directly.
▶If you cancel on the day, we will charge a 100% cancellation fee in any case. Please make any changes to the number of people or cancellations by the day before.
▶The menu is an example. It may change depending on the stock.

Call us at: 050-3623-1723

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所有大堂座位櫃臺

In its fifth year, chef Yamato Konnai presents a “summer menu to savor coolness.”
This isn’t just seasonal fare — it’s comfortingly familiar with a few surprising pairings.
It’s a new summer where our “wa-style oden shop” is playfully serious about having fun.

• Amuse-bouche: foie gras, fig, horse mackerel (aji) and eggplant
• Corn
• Shodoshima hand-stretched half-dried somen, peach, gazpacho
• Hasegawa-san’s underutilized fish, mussels, romaine lettuce, fennel
• Olivia pork
• “Infinite” green pepper clay-pot rice
• Buckwheat tea (tattan soba) blancmange
or
• Seasonal fruit, white chocolate, peach

The menu above is an example. Items may change on the day depending on availability. Thank you for your understanding.

If you have any questions, please contact us.

Head chef Yamato Konnai, now in his fifth year, presents a summer menu designed to let you taste the coolness of the season. It’s not just seasonal fare — there’s a nostalgic feel and some pleasantly unexpected combinations. This is a new summer in which a “Japanese oden shop” has begun to play seriously.

- Amuse-bouche: foie gras, fig, aji (horse mackerel) and eggplant
- Corn
- Shodoshima hand-stretched semi-dried somen — peach, gazpacho
- Mr. Hasegawa’s underused fish, mussels, romaine lettuce, fennel
- Tokachi herb-fed beef
- Donabe (clay-pot) rice with “Mugen” bell peppers
- Dattan soba-cha (Tartary buckwheat tea) blancmange
or
- Seasonal fruit · white chocolate · peach

The above menu is an example. Items may change on the day depending on availability. Thank you for your understanding.

If you have any questions, please contact us.

Chef Yamato Nenouchi, now in his fifth year, presents a summer menu that lets you taste a sense of coolness. This isn’t just seasonal cooking — it combines familiar flavors with unexpectedly delightful pairings. It’s a new summer as our Japanese oden shop playfully gets serious about creativity.

• Amuse-bouche: Foie gras, fig, horse mackerel and eggplant
• Corn with truffle
• Ayu (sweetfish), watermelon, korin-ky (young summer squash)
• Shodoshima hand-stretched semi-dried somen, peach, gazpacho
• Unused-catch fish from Mr. Hasegawa, mussels, romaine, fennel
• Noda duck
• Donabe rice with eel and shishito peppers
• Dattan buckwheat-tea blancmange
or
• Seasonal fruit, white chocolate, peach

The menu above is an example. Items may change on the day depending on availability. Thank you for your understanding.

If you have any questions, please contact us.

Now in his fifth year as head chef, Yamato Nenai presents a summer menu to savor the coolness. Not just seasonal cooking, but dishes that feel slightly nostalgic and a little unexpected. It’s a new summer as our “Japanese oden restaurant” playfully gets serious.

- Amuse-bouche: foie gras, fig, aji (horse mackerel) and eggplant
- Corn with truffle
- Ayu (sweetfish), watermelon, korin squash
- Shodoshima hand-stretched semi-fresh somen, peach, gazpacho
- Hasegawa-san’s underused local fish, mussels, romaine lettuce, fennel
- Tokachi herb beef
- Unagi (eel) and shishito pepper clay-pot rice
- Blancmange made with Dattan soba tea (tartary buckwheat tea)
or
- Seasonal fruit, white chocolate, peach

The menu above is an example. Dishes may change on the day depending on availability. Thank you for your understanding.

If you have any questions, please contact us.

Appetizer: Gazpacho, Horsemeat, Ratatouille, Corn
Abalone
Hamo, Shiso Leaf, Plum
Shodoshima Hand-Stretched Semi-Raw Somen Noodles, Arakawa Peach
Grunt
Ezo Venison, Sea Urchin
Sweetfish and Corn Donabe Rice

*Dessert must be ordered separately from the course menu for an additional ¥1,100 (tax and service charge not included)
Tartar Buckwheat Tea Blancmange
or
Nasu Imperial Egg "Kiwami" Vanilla Ice Cream, Arakawa Peach

The menu is a sample.
It may change depending on the day's availability.
Thank you for your understanding.

Please contact us with any questions.

・Appetizer: Gazpacho, Horsemeat, Ratatouille, Corn
・Abalone
・Hamo, Shiso Leaf, Plum
・Shodoshima Hand-Stretched Semi-Raw Somen Noodles, Arakawa Peach
・Grunt
・Tokachi Herb Beef, Sea Urchin
・Sweetfish and Corn Donabe Rice

*Dessert must be ordered separately from the course menu for an additional ¥1,100 (tax and service charge not included)
・Tartar Buckwheat Tea Blancmange
or
・Nasu Imperial Egg "Kiwami" Vanilla Ice Cream, Arakawa Peach

The menu is a sample.
It may change depending on the day's availability.
Thank you for your understanding.

Please contact us with any questions.

Heichan's Special Course

Sample menu
Please note that dishes may change on the day depending on availability. Thank you for your understanding.

- Foie gras • Butternut squash • Pacific saury (sanma) • Matsutake mushroom
- Horsemeat • Caviar
- Specialité: Oden spring roll
- Snow crab (zuwaigani)
- Tilefish (amadai) • Assorted mushrooms
- Tokachi herb-fed beef
- Assorted oden
- Clay-pot rice with salmon, ikura (salmon roe) and shirako (milt)
- Dattan soba-tea blancmange
or Autumn Mont Blanc parfait

其他要求

目的

問卷調查 1 必須

●If you have any allergies or foods that you are not good at, please fill in the details. *Please be sure to let us know if you have any allergies to yams, eggs, or green onions. (Please note that changing the ingredients on the day will incur an additional charge.) Example: 1 person Raw seafood NG (Dashi is OK, if it is heated, it is OK. Only scallops can be eaten) 1 Pregnant woman Raw meat, raw seafood, fresh cheese NG Please heat the meat well) 1 person Duck, sheep, pigeon, deer, game game NG (dashi OK)

問卷調查 2 必須

① If you would like a message plate for an anniversary, etc., please fill it in (We will leave the plate design to you, so please refrain from making requests) *Example: "Happy Birthday ●●●", "Happy Wedding Anniversary ●●●" ② If you require a receipt, please fill in the name of the recipient. (We cannot prepare an unnamed receipt) ③ If you are in a hurry, please let us know your desired leaving time in advance.

問卷調查 3 必須

Please note that we may not be able to accommodate your seating request. (For parties of two, we will generally seat you at the counter.)

特別要求

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