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course details
Spring Kaiseki Course with Kujukuri Clams and Sea Bream Sukiyaki Hot Pot 8,000 yen (tax included)
- 9 items
- ¥8,000 JPY
course meals
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Plan
Spring Kaiseki Course with Kujukuri Clams and Sea Bream Sukiyaki Hot Pot 8,000 yen (tax included)
¥8,000JPY
other recommended courses
Miyabi Celebration Banquet: 6,000 yen (tax included)
We will help you with your memorable celebration with careful consideration.
Nishiki celebration banquet course: 10,000 yen (tax included)
Elegant seating to create memorable moments and cuisine to add elegance to your celebration.
We will assist you in the celebration of both families with careful consideration.
Spring Luxury Kaiseki Course ~Luxury Tasting of the Five Great Flavors~ 15,000 yen (tax included)
A seasonal kaiseki meal sprinkled with the bounty of spring, including bamboo shoots, cherry shrimp, clams, and wild vegetables.
From sashimi including fatty tuna and lean tuna, to grilled tilefish in rapeseed butter, and a small hot pot of Omi beef with soy milk,
enjoy a sumptuous moment savoring the season's finest delicacies.
Spring Kaiseki Course with Japanese Black Beef Chateaubriand 10,000 yen (tax included)
This special spring kaiseki course includes colorful spring appetizers such as bamboo shoots, cherry shrimp, and sea bream cherry leaf sushi, as well as sashimi of bluefin tuna, striped horse mackerel, and sea bream, and grilled Spanish mackerel with rapeseed butter. The main dish is a luxurious Kuroge Wagyu Chateaubriand steak, and is accompanied by sea bream rice and the sweet taste of matcha.
[Sai Kaiseki (Spring)] Omi Beef Soy Milk Hot Pot, one of Japan's Three Great Wagyu Beefs, 8,000 yen (tax included)
The course includes appetizers incorporating spring flavors such as bamboo shoots and cherry shrimp, sashimi including bluefin tuna, and tempura made with seasonal vegetables and fish.
The main course is a small hot pot of Omi beef, one of Japan's three great wagyu beef breeds, served in soy milk, and ends with sea bream rice and a seasonal dessert, making this a kaiseki meal perfect for savoring spring.
[Sai Kaiseki (Spring)] Kyoto Hiyoshi Pork Soy Milk Hot Pot 6,000 yen (tax included)
The "Spring Colors Kaiseki" course is a colorful fusion of spring flavors, including seasonal bamboo shoots and sakura shrimp.
This spring-only kaiseki course meal emphasizes the seasonal flavors and nutritiousness of the season, including bluefin tuna sashimi, tempura, Kyoto Hiyoshi pork soy milk hotpot, and sea bream rice.
[All-you-can-drink included] Seasonal Banquet Large Plate Course - Celebrate your reunion with seasonal delicacies - 7,000 yen
This spring-only large-plate course brings the mellow flavor of Hiyoshi pork to life in a soy milk broth.
Enjoy appetizers, sashimi, and fried foods on large plates, and finish with a main course of Hiyoshi pork soy milk hot pot and hand-stretched Sanuki udon noodles.
This course is perfect for relaxing and conversation, making it a great choice for reunions or get-togethers after a long time.
Lunchtime only: Perfect for reunions and gatherings with friends: [Ume Kaiseki] 4,500 yen (tax included)
We offer seasonal ingredients at reasonable prices!
Private rooms are available for lunch with family and friends, business meetings, and meetings!
Beautiful Tofu in Soy Milk Broth and Shokado Set Meal (Spring) 2,980 yen (tax included)
A spring Shokado meal served with Bijin Tofu, which highlights the mellow flavor of soy milk broth.
This meal is full of gentle flavors and colors, including tuna and seasonal fish sashimi, a simmered dish using bamboo shoots and butterbur, grilled seasonal fish marinated in miso and rolled omelet, and shrimp and seasonal vegetable tempura.
Omi beef soy milk small hotpot and Shokado set meal (spring) 5,000 yen (tax included)
This spring Shokado meal comes with a small soy milk hotpot, which mellows the flavor of Omi beef with soy milk broth.
This luxurious meal allows you to enjoy a little bit of each of the finest flavors, from tuna and seasonal fish sashimi, bamboo shoot simmered dish, miso-marinated grilled seasonal fish and rolled omelet, to shrimp and seasonal vegetable tempura.
