日本料理 綾

[Keyaki Course] Kaiseki Cuisine and Seasonal Specialties! A Highly Satisfying 8-Course Meal (Course Only)

8,800 JPY(tax included)

[Keyaki Course] Kaiseki Cuisine and Seasonal Specialties! A Highly Satisfying 8-Course Meal

About Course Menu

[Keyaki (KEYAKI) Course] A highly satisfying eight-course meal featuring kaiseki cuisine and seasonal special dishes Authentic kaiseki cuisine, highly rated by reviews 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 in reviews, chosen for Ginza Japanese lunch, a popular and much-talked-about restaurant in Ginza!

Menu

[Optional Information] For birthdays, anniversaries, and other special occasions, we can prepare an optional message plate for an additional charge (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 Course Contents] Examples: The following dishes are seasonal sample images only. Ingredients and cooking methods may vary depending on the day’s procurement and conditions. (The 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. Thank you for your understanding. ■Seasonal Kaiseki Appetizer Assortment Example: Simmered small 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 ■Three Kinds of Today’s Fresh 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, and simmered winter melon (rolled yuba, winter melon, taro, butterbur, green laver) ■Seasonal Grilled Dish Example: Sake lees-marinated and grilled red rockfish from the Seto Inland Sea, served with garnishes (pickled ginger shoot, candied walnut) ■Today’s Steamed Dish Example: Fried bean and fish paste shinoda roll, served with rolled shrimp ■Seasonal Specialty Dish Example: Chilled parboiled conger eel from Awaji, served with plum paste and accompanied by Shine Muscat grapes from Okayama Prefecture ■Freshly Cooked Seasonal Rice in an Earthenware Pot (Using Hitomebore rice from Gifu Prefecture, delivered directly from a contracted farm) Example: Summer only! Earthenware pot rice with corn from Miyagi Prefecture and Daisen chicken ■Red Miso Soup, Pickles Example: Red miso soup with green laver, pickles ■Today’s Dessert Example: Aya anmitsu (peach, mandarin orange, agar jelly, assorted 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 allergy-related ingredients in the "Requests/Comments" section. 2）Please note that a cancellation fee will be charged from 48 hours in advance (please refer to 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 of age or older and are required to order the same menu as adults. 6）All seats are non-smoking.

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