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[Keyaki (KEYAKI) Course] Kaiseki cuisine and seasonal specialty dishes! A highly satisfying full 8-course meal (Course only)

8,250 JPY(tax included)

[Keyaki (KEYAKI) Course] Kaiseki cuisine and seasonal specialty dishes! A highly satisfying full 8-course meal

About Course Menu

[Keyaki (KEYAKI) Course] A highly satisfying 8-course meal featuring kaiseki and seasonal special dishes Our authentic kaiseki cuisine is highly rated by reviewers even in Ginza. Please enjoy Japanese cuisine prepared by our skilled chefs, who have honed their craft at long-established and renowned restaurants. Highly rated by reviewers, chosen for Japanese lunch in Ginza, and a popular restaurant creating a buzz in Ginza!

Menu

[Optional Services] For birthdays, anniversaries, and other special occasions, we can prepare an optional message plate for an additional fee (550 yen). Please feel free to make use of this service. Please note that we currently do not offer any complimentary anniversary services. ------------------------------- [Sample Menu Content] Please note that the following dishes are seasonal examples. Ingredients and cooking methods may vary depending on daily availability and sourcing. (Ingredients and preparation are entrusted to the chef, and we do not accept specific requests.) This is to ensure we serve items in the best possible freshness and condition. Thank you for your understanding. ■ Seasonal Kaiseki Appetizer Assortment Example: Simmered baby shrimp and pumpkin, Shinshu-grown Malabar spinach with dashi, mugwort tofu with sesame sauce, Okayama-grown spaghetti squash and Kagoshima-grown white corn dressed with sesame oil, pickled burdock with plum, vinegared mekabu seaweed from Aomori ■ Today’s 3 Kinds of Sashimi Example: Lean bluefin tuna from nearby waters, sea bass from Mie Prefecture, greater amberjack from the Bungo Channel in Oita ■ Seasonal Simmered Dish (changes with the season) Example: Homemade rolled yuba with lily bulb and ginkgo nuts, simmered with winter melon (rolled yuba, winter melon, taro, butterbur, green laver) ■ Seasonal Grilled Dish Example: Sake lees-marinated red rockfish from the Seto Inland Sea, grilled and served with garnishes (pickled ginger stem, candied walnut) ■ Today’s Steamed Dish Example: Thin fried tofu roll with green beans and fish paste, served with shrimp ■ Seasonal Specialty Dish Example: Chilled parboiled pike conger eel from Awaji, served with plum sauce and Okayama Prefecture Shine Muscat grapes ■ Freshly Cooked Seasonal Rice in an Earthenware Pot (made with Hitomebore rice from Gifu Prefecture, delivered directly from our contracted farm) Example: Summer only! Earthenware pot rice with corn from Miyagi Prefecture and Daisen chicken ■ Red Miso Soup and Pickles Example: Red miso soup with green laver, assorted pickles ■ Today’s Dessert Example: Aya anmitsu (peach, mandarin orange, agar jelly, assorted beans, sweet red bean paste), vanilla ice cream, simmered leaf chili tsukudani ■ Uji Matcha and a Small Sweet Example: Uji matcha and a tea confectionery

Confirmation details

1) Please list any allergy-related ingredients in the "Requests/Comments" section. 2）Please note that a cancellation fee will be charged from 48 hours in advance (please see the cancellation policy at the top of the restaurant page.) 3) Please provide your contact information for reservation confirmation. 4）Birthday and anniversary plates are available as a paid option. Please include your message and other details in the "Requests/Comments" section. 5）Children must be 10 years or older and are required to order the same menu as adults. 6）Smoking is prohibited at all seats.

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