銀座 すが家

[Post Course] Using seasonal ingredients - 10 dishes that change monthly (Course only)

14,124 JPY(tax included)

[Post Course] Using seasonal ingredients - 10 dishes that change monthly

About Course Menu

20 years of dedication to the culinary arts. We provide the finest dishes by selecting the best ingredients daily and applying the most delicious cooking methods. We also offer courses featuring wild-caught pufferfish and soft-shelled turtle. [Limited Time Special Discount] We have prepared a plan for you to enjoy your meal at a great value. Please take advantage of this opportunity. *Please note that reserved customers are requested to order at least one drink. Thank you for your understanding.

Menu

※Sample Course Menu※ ・Appetizer: Water Eggplant and Yam ・Hors d'oeuvre: Prawn with Tosazu Jelly Poached White Taro Stalk, Fresh Sea Urchin Mitsuba Stems, Wasabi, Delicious Broth Hamo Kozushi with New Ginger Cubes ・Soup: Sweetfish Chilled Soup with Grilled Sweetfish, Shredded Pumpkin, White Fungus, Shaved Yuzu, and Bone Crackers ・Sashimi: Akou and two other fresh fishes, garnished with Flower-Shaped Cucumber, Sprouts, and Wasabi ・Grilled Platter: Grilled Hairtail with Citron, Pickled Ginger Braised Black Melon Shellfish Grilled and Soaked Manganji Peppers Kinpira Lotus Root ・Stew: Winter Melon, Hinai Chicken, String Beans, Ginger ・Fried Dish: Tempura with Abalone, New Ginkgo Nuts, Corn ・Vinegared Dish: Octopus, Yellow Chinese Chives, Baby Melon with Vinegar Miso ・Rice: Claypot Eel Rice with Japanese Pepper Leaves, Liver Soup, Pickles ・Dessert: Watermelon, Pear

Confirmation details

* A room fee of 2000 yen per room will be charged. (As a cover charge) * Due to the procurement of seasonal ingredients, there may be changes in the ingredients. We appreciate your understanding in advance.

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