[Aya Course] Enjoy a Standard Seasonal Kaiseki Meal – 8 Courses (Course only)
13,200 JPY(tax included)
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About Course Menu
[Aya Course] Enjoy a Standard Seasonal Kaiseki Meal — 8 Courses A standard full-course menu from Aya, featuring an assorted appetizer platter brimming with seasonal flavors, sashimi of the freshest fish of the season, and warm dishes prepared with seasonal ingredients. Please enjoy the richly nuanced kaiseki cuisine crafted by a skilled chef trained at a long-established renowned restaurant.
Menu
[Optional Message Plate] For birthdays, anniversaries, and other special occasions, we offer an optional message plate for an additional fee (550 yen). Please feel free to take advantage of this service. Please note that we currently do not offer any complimentary anniversary services. ------------------------------- [Sample Images of the Course Menu] Please note that the following dishes are seasonal examples only. Ingredients and cooking methods may vary depending on daily availability and seasonal sourcing. (All ingredients and preparation methods are entrusted to the head chef, and we are unable to accept specific requests.) This is to ensure that we serve the freshest ingredients in the best possible condition. Thank you for your understanding. ■Seasonal Kaiseki Appetizer Assortment Example: Simmered glass shrimp and pumpkin, boiled Shinshu-grown Malabar spinach, mugwort tofu with sesame sauce, Okayama-grown spaghetti squash and Kagoshima-grown white corn dressed with sesame oil, pickled burdock with plum, vinegared mekabu from Aomori ■Today's 4 Kinds of Fresh Sashimi Example: Lean bluefin tuna from nearby waters, sea bass from Mie Prefecture, 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: Yuzu-an grilled menuke rockfish from Aomori, served with garnishes (pickled ginger stem, candied walnuts) ■Today's Steamed Dish Example: Steamed lotus root shrimp shinjo, served with rolled shrimp ■Seasonal Signature Dish Example: Tempura of pike conger eel from Awaji and corn, served with lemon salt ■Freshly Cooked Seasonal Ingredient Donabe Rice (contract-farmed Hitomebore rice delivered directly from Gifu Prefecture) Example: Donabe rice with duck, edamame, and Italian porcini mushrooms ■Red Miso Soup, Pickles Example: Red miso soup with green laver, pickles ■Today's Dessert Trio 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 Tea Sweet Example: Uji matcha and Japanese confectionery
Confirmation details
1) Please list any allergy-related ingredients in the "Requests/Comments" section. 2) Please note that a cancellation fee will apply from 48 hours in advance (please see the cancellation policy at the top of the restaurant page). 3) Please provide a contact number for reservation confirmation. 4) Birthday and anniversary plates are available as a paid option. Please include any message, etc. in the "Requests/Comments" section. 5) Children must be 10 years of age or older and are required to order the same menu as adults. 6) Smoking is prohibited at all seats.
■ Cancellation fee for reservation cancellations
・On the day (without notice)100%
・On the day (with notice)100%
・1 days in advance18:00〜100%
・2 days in advance18:00〜50%
■ Notes
A cancellation fee will be charged if the reservation is canceled within 48 hours of the scheduled date and time; 50% between 48 and 24 hours before, and 100% after 24 hours. Changes in the number of guests will also be subject to cancellation fees for the reduced number of guests.