Name: HAL YAMASHITA 東京本店
Address: 9-7-4 Akasaka, Minato-ku, Tokyo Midtown Galleria Garden Terrace 1F, Minato-ku, Tokyo, 107-0052
Telephone: 0354130086

HAL YAMASHITA 東京本店

Spicy Tuna Fresh Spring Roll (New Japanese Style)

New Japanese Cuisine Fran, Garnished with Ryukyu Okra Sauce

Dried Shiitake Mushroom and Rice Potage

King Salmon with Balsamic Vinegar
Deep-fried Taro and Seasonal Vegetables

Special Choice: Deluxe Chirashi Sushi or Kobe Beef Curry

Ogawara Lake Large Shijimi Clam Red Miso Soup

Pickles

Specialty Matcha Saburouemon (Water Chocolate)

Tea Ceremony (Japanese Tea)

Goyomatsu Short Course

At our restaurant, we use the "Oven GRANDE," made from white clay bricks sourced from Tain-l'Hermitage, France, to cook at ultra-high temperatures of 400-450 degrees. The heat from this special stone oven brings out a taste and aroma like never before. Please enjoy.

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Spicy Tuna Fresh Spring Rolls (New Japanese Style)

New Japanese Cuisine Fran Ryukyu Okra in Sauce

HAL YAMASHITA Sea Delicacies Carpaccio with Japanese Jelly and Fragrant Vegetables

Dried Shiitake Mushroom and Rice Potage

Thin Sliced Seared Wagyu Sukiyaki with Egg Yolk and Green Onion

Seasonal Fish Stone Oven Grill with Black Olive Anchovy Soy Sauce

Corn Rice or Kobe Beef Curry

Ogawara Lake Giant Clam Red Miso Soup

Homemade Wasanbon Anmitsu with Seasonal Fruit

Tea Ceremony (Japanese Tea)

Shinryoku Standard Course

At our restaurant, we use the "Kiln GRANDE," made from white clay bricks sourced from Tain-l'Hermitage, France, to cook at an ultra-high temperature of 400 to 450 degrees. The heat from this special stone kiln brings out an unprecedented taste and aroma. Please enjoy.

Course only

Course Contents
~ This is an example of a course ~

Spicy Spring Rolls with Tuna New Japanese Style
New Japanese Flan with Ryukyu Okra Filling

Chef’s Speciality
Signature Rolled Japanese Beef Filled with Sea Urchin Topped with Smoked Caviar (1 piece)

HAL YAMASHITA Carpaccio Japanese Style Jelly and Flavored Vegetables

Dried Shiitake Mushroom and Rice Potage

Stone Grilled Seasonal Fish with Black Olive and Anchovy Soy Sauce

HAL YAMASHITA Special Tomato SUKIYAKI

Corn Rice or Kobe Beef Curry

Lake Ogawara shijimi Clam Red Miso Soup
Homemade Wasanbon Anmitsu with Seasonal Fruits

Tea

Kuro Matsu Course

At our restaurant, we use a special "GRANDE kiln" made with white clay bricks from Tain-l'Hermitage, France, to cook at ultra-high temperatures of 400-450 degrees. The heat from this special stone kiln brings out a flavor and aroma like never before. Please enjoy.

1. Spicy Tuna Fresh Spring Roll
2. New Japanese Cuisine Fran - Ryukyu Okra Ankake
3. HAL YAMASHITA Carpaccio
4. Dried Shiitake Mushroom and Rice Potage
5. Selected Kuroge Wagyu Uni Roll with Smoked Caviar (one piece)
6. Special Tomato Sukiyaki (unlimited meat servings)
7. Seasonal Fish Stone Oven Grill
8. Abalone Rice
9. Ogawarako Clam Red Miso Soup
10. Homemade Wasanbon Anmitsu
11. Tea Ceremony

Kiwami Kuromatsu Omakase Course

At our restaurant, we use the special oven "窯GRANDE" made from white clay bricks from Tain-l'Hermitage, France, to cook at an ultra-high temperature of 400–450 degrees. The heat from this unique stone oven enhances flavors and creates an unparalleled aroma. Enjoy.

1. Half Monaka with Cream Cheese and Iburi Gakko  
2. Select Kuroge Wagyu Uni Roll with Smoked Abruga Caviar (one piece)  
3. Dried Shiitake and Rice Potage  
4. King Salmon with Balsamic Black Vinegar and Deep-Fried Satoimo with Seasonal Vegetables  
5. Kuroge Wagyu A5 Halyamashita Sukiyaki Zen  
6. Special Premium Chirashi Sushi (small portion)  
7. Ogawara Lake Large Shijimi Akadashi Soup  
8. Pickles  
9. Anmitsu with Seasonal Fruits  
12. Tea Banquet  

Lunch Kuro Matsu (Kuro Matsu) Omakase Course

At our restaurant, we use the "Kiln GRANDE" made with white clay bricks from Tain-l'Hermitage, France, and cook at an ultra-high temperature of 400–450 degrees. The heat from this special stone oven brings out an unprecedented flavor and aroma. Enjoy.

The menu is an example from a particular day.  
1. Half monaka with cream cheese and iburigakko  
2. Dried shiitake and rice potage  
3. King salmon balsamic black vinegar, deep-fried taro and seasonal vegetables  
4. Special red miso-marinated roasted duck breast with various stone-oven vegetables  
5. Special deluxe chirashi sushi (medium size)  
6. Ogawarako Great Clam Red Miso Soup  
7. Specialty Saburouzaemon matcha (matcha water chocolate)  
8. Tea banquet

Lunch - Akamatsu Course

HAL YAMASHITA Tokyo Casual Lunch Course  
Please enjoy to your heart's content.

The menu is an example from one day.

1. Half Monaka with Cream Cheese and Iburigakko
2. Dried Shiitake and Rice Potage
3. King Salmon with Balsamic Black Vinegar, Fried Satoimo and Seasonal Vegetables
4. Roasted Duck Breast with Special Red Miso Marinade and Stone Oven-roasted Various Vegetables
5. Special Upper Chirashi Sushi (Medium Size)
6. Ogawara Lake Large Shijimi Red Miso Soup
7. Specialty Saburozaemon Matcha (Matcha Water Chocolate)
8. Tea Banquet

Lunch Goyou-matsu Short Course

At our restaurant, we use "kiln GRANDE" featuring white clay bricks from Tain-l'Hermitage, France, to cook at ultra-high temperatures of 400 to 450 degrees Celsius. The heat of this special stone oven brings out an unprecedented flavor and aroma. Enjoy your meal.

HAL YAMASHITA 東京本店

Goyomatsu Short Course

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Shinryoku Standard Course

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Kuro Matsu Course

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Kiwami Kuromatsu Omakase Course

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Lunch Goyou-matsu Short Course

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Lunch - Akamatsu Course

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Lunch Kuro Matsu (Kuro Matsu) Omakase Course

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Restaurant Information