Sakuragaoka Course ~Enjoy the Blessing of the Seasons Course~
Enjoy our chef's carefully prepared course meal, which makes generous use of seasonal ingredients from all over Japan.
- Period
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All year round
*Excluded days: special event days
- Time
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17:30～22:00(21:00L.O.)
- Fee
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17,000 yen per person
Menu
Menu details
Greetings
Sakuragaoka broth
Sakuragaoka The core of the dish, the 'dashi' of life. Luxuriously made with Rishiri kelp and bonito flakes from Shizuoka Yaizu. First, please enjoy it as is.
Appetizer
Egg yolk fermented fish guts, boiled abalone, rolled shrimp, mochi ginkgo nuts
Enoki mushrooms, Daikoku shimeji mushrooms, and colorful mitsuba (Japanese parsley).
The deep umami of fermented fish guts is brought out by simmering them in sake, and then combined with the richness of egg yolk in a coating that brings together boiled abalone, kuruma shrimp, mochi ginkgo nuts, and daikoku shimeji mushrooms. Enjoy the harmonious blend of flavors from the sea and the mountains.
The bounty of late autumn
Goldeneye snapper prepared in the Shinshu style
This dish combines the savory aroma of grilled sea bream, the flavor of soba noodles, and the texture of finely shredded yuba (tofu skin), with Kujo green onions and shichimi (seven-spice blend) adding a finishing touch.
Today's recommended sashimi: Fresh fish delivered from Toyosu Market
Today's recommended fresh sashimi, sourced from the Toyosu Market.
Silk Otome White Eggplant Foie Gras Miso
The smooth flavor of "Hakuotome" is layered with the richness of foie gras and the deep umami of Akatama miso, accented with the fragrant aroma of walnuts and the refreshing scent of sansho pepper. Creamy white eggplant and shishito peppers are added as garnish, creating a dish that allows you to enjoy different flavors and textures.
Arrow-shaped fried chicken, lily bulb tempura
The arrowhead fish, which is in season from autumn to winter, is prepared as a fragrant deep-fried dish, taking advantage of the delicate flavor of its white flesh. The lily bulb is a delicacy from late autumn to winter. By deep-frying it, its fluffy texture and subtle sweetness are brought out.
Mushroom hot pot
This hot pot dish features an abundance of autumn mushrooms. Pork back fat is simmered in sake to bring out its umami, and the various mushroom flavors are elegantly finished with dashi broth and light soy sauce. Add Japanese parsley and enjoy it by wrapping it in wagyu beef.
Seasonal Rice and Condiments
Rice cooked in a pot
Niigata Fresh Koshihikari is cooked in a clay pot.
Nagaimo and seaweed tsukudani, autumn salmon miso, Nozawana mustard salad
Red miso soup, turnip, deep-fried turnip leaves
Enjoy the crisp texture of the nagaimo (Japanese yam) and the delicious flavor of the nori (seaweed).
The delicious flavor of autumn salmon is combined with the richness and subtle sweetness of miso, creating a taste that makes you want to eat more rice.
The flavor of Nozawana pickles is complemented by the refreshing spiciness of mustard.
Fruits and sweets
Seasonal premium apples
Apples are at their most delicious right now. Enjoy their abundant juice and crisp texture.
Japanese sweets: Inoko mochi
Ousu
We've wrapped sweet bean paste in mochi (rice cake) and added a subtle hint of cinnamon to this traditional Japanese confection.
Reservations/Inquiries
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The displayed price includes a 15% service charge and 10% consumption tax.
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Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.
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We use domestically produced rice unless otherwise specified.
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Menu items may change based on the availability of ingredients.
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If you have a food allergy, please let us know when making your reservation. Please note that we may not be able to accommodate your request if there is a possibility that you may develop a severe food allergy.
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All ingredients served at the restaurant are prepared in the same kitchen, so there is a possibility that allergens may be mixed in. Please consult a specialist and make the final decision yourself.
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The ingredients used in our menus may change without notice.
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We are unable to provide food allergy-friendly menus on the day of the wedding or banquet.
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Photos are for references only.
We offer multi-course meals that make the most of the ingredients and freshly fried tempura served from our satellite kitchen. Through Japanese cuisine, we aim to convey the beauty of the four seasons and the essence of Japan's proud culture.
- seat
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84席
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44 seats in the hall, 12 seats at the counter, 28 seats in private rooms
- Private room
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available
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4 private rooms for 2-8 people, 1 semi-private room for 3-6 people
- Floor
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2F
- Business hours
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7:00 AM - 10:30 AM (Last Order 10:00 PM)
11:30-15:00 (L.O. 14:00)
17:30-22:00 (L.O. 21:00)
- Fee
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Lunch from 3,900 yen
Dinner from 4,800 yen
- status as smoker or non-smoker
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All seats are non-smoking
- telephone number
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03-3476-3420