日本料理 綾

[Namiki Course] Wagyu Kaiseki Course Featuring A5 Kuroge Wagyu Grilled Dish, Seasonal Fish, and Seasonal Clay Pot Rice, 9 Courses Included (Course only)

16,500 JPY(tax included)

[Namiki Course] Wagyu Kaiseki Course Featuring A5 Kuroge Wagyu Grilled Dish, Seasonal Fish, and Seasonal Clay Pot Rice, 9 Courses Included

About Course Menu

[Namiki Course] Wagyu Kaiseki Course with 9 Dishes, Including Grilled A5 Japanese Black Wagyu, Seasonal Fish, and Seasonal Clay Pot Rice We proudly offer seared premium A5 Japanese Black Wagyu! Please enjoy richly flavorful kaiseki cuisine crafted by a seasoned chef trained at long-established renowned restaurants.

Menu

[Optional Add-On Information] For birthdays, anniversaries, and other special occasions, we can prepare an optional message plate for an additional fee (JPY 550). Please feel free to make use of this service. Please note that we currently do not offer complimentary anniversary services. ------------------------------- [Sample Images of Course Contents] Example: Some dishes shown are seasonal sample images. Ingredients and cooking methods may vary depending on daily procurement and the day’s availability. (Ingredients and cooking methods are left to the discretion of the head chef, and we do not accept requests.) This is to ensure that we serve items in the best possible freshness and condition. We appreciate your understanding. ■ Seasonal Kaiseki Appetizer Assortment Example: Candied Yamanashi-grown Kyoho grapes and Japanese pear, simmered burdock root with plum, dressed mekabu seaweed from Aomori, homemade wakame fish cake, house-made date-maki omelet, mushrooms and mitsuba in sesame dressing ■ Today’s 3 Kinds of Fresh Sashimi Example: Lean bluefin tuna from nearby waters, red sea bream from Ehime, flounder from Aomori ■ Seasonal Simmered Dish (changes with the season) Example: Simmered tender Ii-dako octopus from Shizuoka and rolled yuba (Ii-dako octopus, rolled yuba, taro) ■ Seasonal Grilled Dish Example: Yu-an-yaki of Aomori rockfish, served with garnishes (pickled ginger stem, candied walnut) ■ Today’s Steamed Dish Example: Lotus root and shrimp shinjo, served with simmered fuki ■ Seasonal Specialty Dish Example: Limited to autumn! Dobin-mushi with matsutake mushrooms from Aomori, served with sudachi (matsutake mushrooms, pike conger, small shrimp, ginkgo nuts, mitsuba) – available until late October ■ Main Dish (A5 Japanese Black Wagyu) Grilled A5 Japanese Black Wagyu from Yamagata, served with vegetables and our special sauce We prepare only premium-quality Japanese Black Wagyu! ■ Freshly Cooked Seasonal Ingredients in Clay Pot Rice (Using Hitomebore rice from Gifu, delivered directly from our contracted farm) Example: Limited to autumn! Our popular clay pot rice with Pacific saury ■ Red Miso Soup and Pickles Example: Red miso soup with green laver, pickles ■ Today’s Dessert Assortment of 3 Kinds Example: Aya anmitsu (peach, mandarin orange, kanten jelly, beans, sweet red bean paste), vanilla ice cream, simmered leaf chili in soy sauce ■ Uji Matcha and a Small Tea Sweet Example: Uji matcha and a tea confectionery

Confirmation details

1) Please list any food allergies 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 your contact information for reservation confirmation. 4) Birthday and anniversary plates are available as a paid option. Please include any message details 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.

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