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やなか風紡

[Yanaka] Chef’s Choice Course to Savor Seasonal Delicacies, 8 to 10 Dishes (Course Only)

19,800 JPY(tax included)

[Yanaka] Chef’s Choice Course to Savor Seasonal Delicacies, 8 to 10 Dishes

About Course Menu

Traveling throughout Japan and treasuring the connections forged with the producers we meet, we elevate the blessings of each season into refined cuisine. Carefully selecting ingredients at the peak of their flavor, we present course meals in which every dish is prepared with the utmost care. The lands where the ingredients are nurtured and the stories born from our exchanges with producers are also important elements that enrich the dining experience. Please enjoy pairings with a curated selection of fine Japanese beverages, including Japanese wine, sake, and domestic whisky, chosen with harmony with the cuisine in mind. Our standalone Japanese restaurant combines the elegance of traditional Japanese taste with a contemporary sensibility. We offer counter seating where you can appreciate the chef’s craftsmanship up close, as well as private rooms for a more intimate experience. Whether for dates, birthdays, wedding anniversaries, business entertainment, formal dinners, family and relatives’ gatherings for memorial or celebratory occasions, special milestone days, or engagement and family meetings, you may dine with us in comfort and confidence. We look forward to welcoming you with warm and attentive hospitality.

Menu

Chef’s Monthly Tasting Course (approximately 8 to 10 dishes) ～A sample menu from an autumn day～Menu items vary daily depending on the season and available ingredients ■Aperitif 　　Chrysanthemum Blossom Sake ■Seasonal Steamed Rice Dish 　　Chestnut Rice ■Appetizer 　　Steamed Tilefish Custard with Matsutake Mushroom Sauce ■Seasonal Appetizer Assortment 　　Vinegared Barracuda with Grated Daikon and Chrysanthemum 　　Marinated Grilled Eggplant and Edamame 　　Persimmon and Daikoku Shimeji Mushroom with Tofu Dressing 　　Fresh Ikura Marinated in Miso 　　Simmered Peanuts 　　Charcoal-Grilled Ginkgo Nuts and Mukago 　　Deep-Fried Taro and New Sweet Potato with Egg Yolk ■Soup 　　Sea Bream in Autumn Leaves and Grilled Shiitake Mushroom ■Signature Dish: Straw-Grilled Aged Tiger Pufferfish ■Grilled or Fried Dish 　　Charcoal-Grilled Matsutake Mushroom and Yuzu-Marinated Grilled Autumn Salmon ■Simmered Dish 　　Abalone and Autumn Vegetables ■Meal 　　Freshly Cooked White Rice 　　Tasting of Different Nori Seaweeds 　　Chirimen Sansho 　　Miso Soup 　　Pickles ■Dessert 1 　　House-Made Grape Sherbet and Shine Muscat ■Dessert 2 　　House-Made Ohagi ※For guests dining with children, children will be served the same course as adults. When making a reservation, please add the same course for each child from the child menu.

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