Course Featuring Toyama Kuroge Wagyu Toyama Fillet and Seasonal Fish (Private Room Guaranteed) (Course Menu Only)
28,500 JPY(tax included)
About Course Menu
A course featuring five kinds of fresh fish delivered directly from the source and grilled Spanish mackerel with salt, along with the chance to savor filet of Toyama Kuroge Wagyu beef. The tender texture and refined umami of the meat are especially memorable when enjoyed with the house-made grated sauce. Spring-inspired dishes such as firefly squid, tempura of young ayu and bamboo shoots, and pureed new onion soup are also beautifully presented, creating a well-composed dining experience where both fish and meat can be enjoyed in elegant balance.
Menu
・Appetizer: Cherry sea bream with grated yam sauce ・Sashimi: Five-piece assortment of sashimi made with fresh fish caught that morning （directly sourced from the production area） ・Fried Dish: Firefly squid, young sweetfish, and bamboo shoot tempura ・Salad: Mimosa salad with handmade grated sauce, spring vegetables, and Toyama Prefecture-produced Toyama Kuroge Wagyu fillet ・Pureed Soup: New onion puree ・Small Side Dish: Blanched wasabi greens and land seaweed ・Grilled Dish: Salt-grilled Spanish mackerel ・Rice: Mixed rice with sakura shrimp and Kujo green onions ・Dessert: Choice of sake blancmange, Kyoto Kanbayashi Shunsho matcha pudding, or Italian gelato from 伊豆下田 Gelateria Amore ・All-You-Can-Drink Menu （90 minutes）: Beer, wine, whisky, shochu, sour cocktails, sake （more than 30 varieties always available）, soft drinks
■ Cancellation fee for reservation cancellations
・On the day (without notice)100%
・On the day (with notice)100%
・90 days in advance00:00〜100%
■ Cancellation fee for reservation changes
・On the day (without notice)100%
・On the day (with notice)100%
・90 days in advance00:00〜100%
■ Notes
Please note that cancellations made after a reservation has been completed will incur a 100 percent cancellation fee, regardless of how many days in advance the cancellation is made. We kindly ask you to take care to ensure that the date and number of guests are correct.