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[NEW] "Sakuragaoka Course"  Taste the seasons unique to Japan -Early Spring -

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date of expiry Until December 31st

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[NEW] "Sakuragaoka Course"  Taste the seasons unique to Japan -Early Spring -

Enjoy our chef's carefully prepared course meal, which makes generous use of spring ingredients from all over Japan.

 
period

Sales start from 1/21 (Tue)
Spring *Excluding special event days

time

17:00-22:00 (last orders at 21:00)

Fee

15,000 yen per person

Menu from 1/21 (Tue) to 2/28 (Fri)

[Greetings]

Today's soup stock

[Five types of gifts from the mountains]

Kogoumi, cod sprouts, sesame dressing
Butterbur soup with poppy seeds
Boiled uruyaki and celery
Chara butterbur Needle wasabi
Spring chrysanthemum dressed in white dressing, pine nuts

[Three dishes of three kinds of sea blessings]

Winter fish sliced thinly
Liver soy sauce, vinegared orange, green onion

Steamed turnip
Wood ear Carrot Lily root Ginkgo
Aoi Motoyama
Silver bean paste

Simmered rosy seabass
Bamboo shoots, rape blossoms, needle ginger, leaf buds

[Silver rice and three kinds of accompaniments]

Rice cooked in a pot with Koshihikari rice grown in the terraced fields of Iwafune Niigata Prefecture
Pickled radish, dried baby sardines and Japanese pepper, Matsusaka beef loin small skewers
Clam red soup

【fruit】

strawberry

[Sweets]

Rapeseed flower gold balls and fried balls
Ousu

*Some ingredients may be subject to change depending on availability.

Blessings of the Mountains

 
Kogoumi, cod sprouts, sesame dressing
Butterbur soup with poppy seeds
Boiled uruyaki and celery
Chara butterbur Needle wasabi
Spring chrysanthemum dressed in white dressing, pine nuts

As we approach Setsubun, enjoy these vibrant spring wild vegetables to ward off evil spirits.
I wish you all good fortune.

Blessings of the Sea

 
Winter fish sliced thinly

This is a sashimi dish carefully selected by our head chef that we highly recommend you try at this time of year. Enjoy the light and elegant white meat with rich liver soy sauce or sudachi citrus.

 
Steamed turnip

Omi turnip is a vegetable that impressed the chef during his training, saying that it is different from the turnips he usually eats and that it is "a really tasty turnip. He wanted to serve it as a dish of guji from Yamaguchi which is in season.

 
Simmered rosy seabass

This season's "Nodoguro" is best served simmered, and we recommend that you enjoy it whole, with the head and tail attached.

Silver rice and three kinds of accompaniments

 
Koshihikari rice from Iwafune, Niigata Prefecture, cooked in a rice kettle

Enjoy freshly steamed Koshihikari rice grown in terraced fields in a clay pot. Enjoy homemade dried small sardines and grilled Matsusaka beef skewers with your rice.

Reservations/Inquiries


The displayed price includes a 15% service charge and 10% consumption tax.

The menu may change depending on the availability of ingredients.

If you have a food allergy, please inform the hotel staff when making your reservation or when you visit the restaurant. (All ingredients served at the restaurant are prepared in the same kitchen, so there is a possibility that allergens may be mixed in. Please note that the ingredients used may also be changed.)

We use domestically produced rice unless otherwise specified.

The photograph is an image.

By law, we will not serve alcohol to anyone driving or under the age of 20.


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    seat

    84 席

    44 seats in the hall, 12 seats at the counter, 28 seats in private rooms

    Private room

    available 

    4 private rooms for 2-8 people, 1 semi-private room for 3-6 people

    floor

    2F

    Business hours

    07:00~10:30 (L.O.10:00)

    11:30~15:00 (L.O.14:00)

    17:00~22:00 (L.O.21:00)

    Closed on Mondays (open on public holidays)

    Fee

    Lunch from 3,200 yen
    Dinner from 4,800 yen

    status as smoker or non-smoker

    All seats are non-smoking

    telephone number

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