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Kaiseki Course with A5 Japanese Black Wagyu Steak: Savor Seasonal Delicacies and Japanese Black Wagyu (Course (A5 Japanese Black Wagyu Chateaubriand Fillet))

9,900 JPY(tax included)

Kaiseki Course with A5 Japanese Black Wagyu Steak: Savor Seasonal Delicacies and Japanese Black Wagyu

About Course Menu

We have prepared a luxurious course featuring our carefully crafted kaiseki cuisine made with seasonal ingredients, along with an A5-grade Japanese Black Wagyu chateaubriand fillet steak. This course is also recommended for important occasions such as business entertainment.

Menu

※Sample Menu※ ●April Menu ※Available on a monthly rotating basis 【Seasonal Assortment】  [Delicacy] Simmered Japanese Babylonia Whelk  [Delicacy] Simmered Duck Loin  [Delicacy] Firefly Squid with Vinegared Miso  [Vinegared Dish] Okinawan Mozuku Seaweed  [Delicacy] Mini Tomatoes Simmered in Red Wine  [Delicacy] Hokkaido Asari Clams with Butter  [Delicacy] Candied Sweet Potato  [Delicacy] Fresh Yuba with Spicy Cod Roe  [Delicacy] Broad Beans  [Delicacy] Cream Cheese Marinated in Saikyo Miso  [Fresh Fish] Wakayama Hamachi with Wasabi Soy Sauce  [Fresh Fish] Ehime Bigfin Reef Squid with Salt and Ponzu  [Fresh Fish] Nagasaki Bluefin Tuna with Wasabi Soy Sauce   【Soup】 Shirauo and Shrimp Shinjo in Clear Broth 【Grilled Dish】 Charcoal-grilled Dish of the Day 【Teppanyaki】 A5-grade Japanese Black Wagyu Steak 【Rice Dish】 Clay Pot Asari Clam Rice Pickles and Miso Soup 【Dessert】 Fruit Coffee or Tea Information on Dining Options ※Upgrade from 3 kinds of sashimi to 5 kinds for +800 yen! ※All-you-can-drink can be added for +2,500 yen. Information on Service Options ※For +6,600 yen (for 4 to 5 guests), a celebratory sea bream can be added. ※A bouquet can be prepared for +1,000 yen to 5,000 yen (tax included / your choice of color or chef's choice).

Confirmation details

・When making an online reservation, please book only for the number of adult guests. (Please enter the total number of guests visiting in the remarks section.) ・If you have any allergies, please contact us in advance.

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