Dinner Menu for November 2016 (from November 1 until November 30) Japanese Dining

Soba Buckwheat Noodle Kaiseki Course Appetizers

Assorted Delicacy

Fresh Sashimi Grilled Dish Simmered Dish Noodles Dessert

・Soymilk and Yam Tofu ・Boiled Garland Chrysanthemum and Chinese Cabbage with Soy Dashi Broth ・Scallops and Lotus Root with Shuto Sauce ・Grilled Miso mixed with Pot Herbs ・Deep-fried Dried Young Sardines ・Deep-fried Apple Tuna, Sea Bream and Squid Yellowtail with Vegetables and Mushrooms Soba Buckwheat Dumpling Soba Buckwheat Noodles Soba Buckwheat Dumpling in Sweet Red Bean Soup

¥6,000

Japanese Beef Steak Course Appetizers

Soymilk and Yam Tofu

Assorted Delicacy

・Grilled Miso mixed with Potherbs ・Deep-fried Dried Young Sardines ・Deep-fried Ginkgo Nut

Deep-fried Dish

Assorted Tempura Prawn, White Fish Pumpkin, Eringi Mushroom and Sweet Green Chili Japanese Beef Steak and Vegetables

Main Dish

Sado “Koshihikari” Steamed Rice

Miso Soup and Pickled Vegetables

¥8,000

Japanese Dining serve “Koshihikari” rice from Sado, Niigata. Please note that menu items may be changed without any notice, due to the seasonal availability. All prices are subject to consumption tax and a 10% service charge.

Dinner Menu for November 2016 (from November 1 until November 30) Japanese Dining

“TAKUMI” ~Taste of Sado and Echigo Kaiseki Course~ Appetizers

Soup Fresh Sashimi Grilled Dish Simmered Dish Rice Dessert

Kabura-zushi (Turnip and Yellowtail Sushi with Rice Malt) Simmered Burdock, Duck Dumpling with Shuto Sweetened Omelet, Simmered Turban Shell Soymilk and Yam Tofu, Herring Roe on Kelp Noppei-jiru (Abalone and Vegetables in Soup) Pink Shrimp, Tuna and Sea Bream Zuwai Crab Tile Fish with Grated Lotus Root Cooked Rice with Salmon Miso Soup and Pickled Vegetables Strawberry Black Sesame Dumpling-wrapped with Bamboo Leaf

¥10,000

KIWAMI Appetizers

Seasonal Dish Fresh Sashimi Hot pot Seasonal Delicacy Rice Dessert

・Vinegared Persimmon with Sesame Cream Sauce ・Assorted Delicacies Dried Mullet Roe, Steamed Abalone Deep-fried Gingko Nuts Deep-fried Yam with Soy Dashi Broth Tuna, Sea Bream, Halfbeak and Squid Japanese Beef and Burdock with Egg Drops Ise Lobster Choice of : Shasimi, Simmered or Grilled Risotto with Deep-fried Angler Fish Pickled Vegetables Pear Comport and Melon

¥13,000

Japanese Dining serve “Koshihikari” rice from Sado, Niigata. Please note that menu items may be changed without any notice, due to the seasonal availability. All prices are subject to consumption tax and a 10% service charge.

Dinner Menu for November 2016 (from November 1 until November 30) Japanese Dining

Shabu-shabu Kaiseki Course Appetizers

Fresh Sashimi Simmered Dish Shabu-shabu Rice or Noodles Dessert

・Soymilk and Yam Tofu ・Boiled Garland Chrysanthemum and Chinese Cabbage with Soy Dashi Broth ・Scallops and Lotus Root with Shuto Sauce Tuna, Sea Bream and Squid Conger Eel, Pumpkin, Yam, Wheat Gluten and Snow Peas Choice of : Japanese Beef or Premium Japanese Beef Seasonal Vegetables and Mushrooms Inaniwa Udon-noodles or Rice Porridge Pickled Vegetables Melon

Japanese Beef Course Premium Japanese Beef Course

¥8,500 ¥12,500

Beef Tasting Special Course* ¥10,000 *Tasting of Two Kinds of Japanese Beef.

“Fugu ”(Blowfish) Kaiseki Course Appetizers Second Appetizers Fresh Sashimi Fried Dish Pot Dish Rice Dessert

Jellied Fugu and Cod Milt Tofu Seven Kinds of Seasonal Delicacies Delicately Sliced Fugu with Condiments Deep-fried Fugu Fugu-chiri Nabe (Blowfish stew with fresh vegetables) Rice Porridge in a delicious Fugu Soup Melon

¥18,000 *Please note that reservation for Fugu Course is required at least three days in advance.

Japanese Dining serve “Koshihikari” rice from Sado, Niigata. Please note that menu items may be changed without any notice, due to the seasonal availability. All prices are subject to consumption tax and a 10% service charge.

Dinner Menu for November 2016 (from November 1 until November 30) Japanese Dining

A la Carte Appetizers Boiled Garland Chrysanthemum and Chinese Cabbage with Soy Dashi Broth Soymilk and Yam Tofu Scallops and Lotus Root with Shuto Sauce Assorted Seasonal Appetizers

¥700 1,300 1,400 2,000

Clear Soup Prawn Dumpling Noppei-jiru (Abalone and Vegetables in Soup)

1,700 1,700

Grilled Dishes Barracuda flavored with Yuzu Citrus Yellowtail with Vegetables and Mushrooms Zuwai Crab Ise Lobster

1,700 1,700 3,500 3,500

Simmered Dishes Seasonal Vegetables Conger Eel, Pumpkin, Yam, Wheat Gluten and Snow Peas Tile Fish with Grated Lotus Root Japanese Beef and Burdock with Egg Drops in Hot Pot

1,500 1,700 2,000 3,000

Deep-fried Delicacy Seasonal Vegetable Tempura Arrowhead Tofu

1,500 1,700

Vinegared Dishes Crab Meat rolled with Daikon Radish Scallops and Lotus Root

1,700 1,700

Rice and Noodles Steamed Rice, Miso Soup and Pickled Vegetables Soba Buckwheat Noodles Chazuke with Grilled Rice Ball and Seasoned Cod Roe Cooked Rice with Salmon (for Two Portions)

1,000 1,500 1,500 3,000

Dessert Sweet Potato Soft Jelly Steamed Bean-jam Bun Soba Buckwheat Dumpling in Sweet Red Bean Soup

Japanese Dining serve “Koshihikari” rice from Sado, Niigata. Please note that menu items may be changed without any notice, due to the seasonal availability. All prices are subject to consumption tax and a 10% service charge.

700 700 700

日本料理ダイニング 霜月 平成28年11月1日～平成28年11月30日

Seasonal Dish Fresh Sashimi Hot pot Seasonal Delicacy Rice Dessert

・Vinegared Persimmon with Sesame Cream Sauce ・Assorted Delicacies Dried Mullet Roe, Steamed Abalone Deep-fried Gingko Nuts Deep-fried Yam with Soy Dashi Broth Tuna, Sea Bream, Halfbeak and Squid Japanese Beef and Burdock with Egg Drops Ise Lobster Choice of : Shasimi, Simmered or Grilled Risotto with Deep-fried Angler Fish Pickled Vegetables Pear Comport and Melon

¥10,000

料金には消費税と10％のサービス料を加算させていただきます。 また、メニュー内容は入荷状況により変更になることがございます。 All prices are subject to consumption tax and a 10% service charge. Please note that menu items may be changed without any notice, due to the seasonal availability.

週末特別懐石

Appetizers

一〇、〇〇〇円

海老芋揚げ出汁 雲丹、海苔、山葵、旨出汁

酒肴

温鉢

鮪、鯛、細魚、青利烏賊 妻一式

一、柿なます胡麻クリーム掛け 柿、大根、胡麻、水前寺海苔、くこの実

造り

和牛柳川鍋 和牛、笹掻牛蒡、溶き卵、三つ葉、粉山椒

一、珍味盛り 唐墨大根、蒸し鮑、銀杏

小鍋

鮟鱇唐揚げ雑炊 鮟鱇、もみ海苔、生姜、卵、浅葱 香の物

預け鉢

食事

洋梨蜜煮、メロン

活伊勢海老色々 お好みの調理法をお選びください 造り 具足煮 鬼殻焼

水物

Week-end Special Kaiseki Course