Menu : Kakurezato Kurumaya

Appetizer, Soup, Sashimi, Beef Nodayaki, Rice, Dessert

Menu from April 19th [Appetizer] Kinome salad, bamboo shoots, angelica, squid, rice crackers, mixed fish noodles, wrapped salmon, delicious dashi, wasabi, Japanese conch, sea urchin consommé jelly [Soup Serving] Sawani style, warbler bun, Date chicken, angelica skin, shiitake mushrooms, carrot, back fat, pepper [Sashimi] Fresh seasonal fish, set of garnishes [Grilled dish] Wagyu beef fillet Nodayaki (100g) Assorted vegetables [Meal] White rice cooked in a pot, soup to be served with the meat [Dessert]

Menu from April 19th [Appetizer] Kinome salad, bamboo shoots, angelica, squid, ball-shaped rice crackers, mixed fish noodles, kuruma prawns, delicious broth, wasabi [Soup serving] Sawai style, waruisu manju, Date chicken, hime skin, shiitake mushrooms, angelica, carrots, pepper [Sashimi] Fresh seasonal fish, set of garnishes [Grilled dish eight-inch serving] Wrapped in a oak leaf, grilled black cod with yuan pepper, kinpira, zongzi, fragrant deep-fried beef, green chili peppers, lemon, Kurumaya sauce, snow crab, amanosa, white oysters, vinegared jelly, pounded okra [Stew] Ishigaki potato, shrimp shinjo, bamboo shoots, green berries, grated kinome, delicious broth [Meal] Shirasu and fresh ginger rice, soup, pickles [Dessert]

Menu from April 19th [Appetizer] Kinome salad, bamboo shoots, angelica, squid, rice crackers, mixed fish noodles, wrapped salmon, delicious broth, wasabi, Japanese conch, sea urchin consommé jelly [Soup Served] Sawani preparation, warbler bun, Date chicken, kingfish skin, shiitake mushrooms, angelica, carrot, pepper [Sashimi] Fresh seasonal fish, complete garnish [Grilled dish, eight pieces] Wrapped in a oak leaf, grilled black cod with sansho pepper, kinpira, rice dumplings, fried beef with aromatic flavors, green chili peppers, lemon, Kurumaya sauce, snow crab, amagusa, white squid, jelly vinegar, pounded okra [Stew] Ishigaki potato, shrimp shinjo, bamboo shoots, green berries, grated kinome, delicious broth [Meal] Shirasu and fresh ginger rice, soup, pickles [Dessert]

Menu from April 19th [Appetizer] Kinome salad, bamboo shoots, angkol, squid, ball-shaped rice crackers, mixed fish noodles, wrapped salmon, delicious broth, wasabi, princess conch, sea urchin consommé jelly [Soup Served] Sawani style, warbler bun, Date chicken, princess skin, shiitake mushrooms, angkol, carrot, back fat, pepper [Sashimi] Fresh seasonal fish, complete garnish [Grilled dish, eight pieces] Wrapped in a oak leaf, black cod shaved in yuan sauce with Japanese pepper, kinpira, rice dumplings, young sweetfish spring rolls, kuruma prawns deep-fried in sarasa cloth, tartar sauce, snow crab, amagusa seaweed, white oysters, jelly vinegar, pounded okra [Stew] Ishigaki potato, shrimp shinjo, bamboo shoots, green berries, grated kinome, delicious broth [Meal] Shirasu and fresh ginger rice, soup, pickles [Dessert]

Menu from April 19th [Cold dish] Hairy crab head platter, cucumber, celery, miso cream, jelly vinegar, caviar [Soup platter] Steamed abalone, shark fin, sesame tofu, small leek, dew ginger [Sashimi] Fresh seasonal fish, garnish [Main dish] Deep-fried large tiger shrimp, white asparagus, green chili pepper, tartar sauce, lemon [Grilled dish] Wakasa-yaki tilefish, kinpei, vinegared dish, shobu-maruju, Sushi dumplings, wakame seaweed with roe, renu grass, thread-sliced skewer [Stew] Nodayaki beef fillet, round eggplant, cod sprouts, manganji [Meal] Rice cooked in a pot with sea bream and fresh ginger, soup, pickles [Dessert]

Menu from April 19th [Cold dish] Steamed abalone, raw sea urchin, jelly with vinegar, caviar, wasabi [Assorted soup] Sweetfish, Yoshinouchi, Hisui mochi, Shiitake mushroom, ume pulp, kinome [Sashimi] Fresh seasonal fish, garnish set [Fried dish] Deep-fried tigerfish, deep-fried tiger prawn, delicious dashi, tartar sauce, lemon [Grilled dish] Grilled blackthroat seaperch with Japanese pepper, vinegared dish, iris round ten, Sushi dumplings, wakame seaweed with egg roe, renu grass, thread-spined sushi [Boiled dish] Beef fillet Nodayaki, whole eggplant, green fruit, Kyoage, Manganji [Meal] Sea bream, fresh ginger, rice cooked in a pot, soup, pickles [Dessert]

Menu from April 19th [Cold dish] Steamed abalone, raw sea urchin, jelly with vinegar, caviar, wasabi [Soup platter] Sweetfish, Yoshino-uchi, Hisui mochi, Shiitake mushroom, ume pulp, kinome [Sashimi] Whole lobster, seasonal fresh fish, garnish [Fried dish] Deep-fried tigerfish, deep-fried kuruma prawn, delicious dashi, tartar sauce, lemon [Grilled dish eight-inch] Grilled blackthroat seaperch with Japanese pepper, vinegared dish, iris round ten, Sushi dumpling with wakame seaweed roe, renso, itogaki [Mixed dish] Hairy crab helmet platter, cucumber, celery, miso cream, jelly with vinegar, caviar [Stew] Beef fillet Nodayaki, whole eggplant, green fruit, Kyoage, Manganji [Meal] Sea bream and fresh ginger cooked in a pot on rice, soup, pickles [Dessert]

Children's lunch made by a Japanese-style meal craftsman. Reservations must be made by the day before. First tier: fried shrimp, fried chicken Second tier: Hamburg steak, fish saikyoyaki, tamagoyaki, chawanmushi, rice, Ice cream

Mini chawanmushi, Japanese-style Steak 80g, vegetables, rice, pickles, miso soup Ice cream

For customers who make a reservation for Teppan-yaki, we will of course cook it on the teppan in front of you. *Only available at the Teppan-yaki corner. Today's potage Steak 80g, vegetables, rice, miso soup Ice cream

Assortment of two small hors d'oeuvres Soup Today's Seafood teppanyaki dish Special domestic beef fillet Steak (70g) Meal (garlic rice or white rice, miso soup, pickles) Assortment of three desserts Coffee or tea A course with two types of hors d'oeuvres, seafood Teppan-yaki, and high-quality fillet Steak in a smaller portion. A great value lunch course recommended for women and seniors.

Today's 5-item hors d'oeuvre assortment Soup 50g of specially selected domestic beef and 50g of Wagyu beef sirloin (can be changed to a Seafood platter) Meal (garlic rice or white rice, miso soup, pickles) Assortment of 3 desserts Coffee or tea This course allows you to enjoy appetizers and meat, with a varied assortment of 5 types of hors d'oeuvres and Steak made from a combination of specially selected domestic beef (crossbreed) fillet and Kuroge Wagyu beef sirloin.

Today's 5-item hors d'oeuvre assortment, today's soup, sauteed fresh fish with today's sauce, 80g Japanese black beef sirloin Steak *Additional 1,000 yen for fillet Meal (garlic rice or white rice, miso soup, pickles), dessert, coffee or tea

Today's 5-item hors d'oeuvre assortment, potage, fresh abalone Teppan-yaki with today's sauce, 80g Japanese black beef Steak (fillet or sirloin) *You can change to Chateaubriand for an additional 2,000 yen, Meal (garlic rice or white rice, miso soup, pickles), dessert, coffee or tea

Today's 5-item hors d'oeuvre assortment, potage, live spiny lobster Teppan-yaki with today's sauce, 80g Japanese black beef Steak (Chateaubriand or sirloin), meal (garlic rice or white rice, miso soup, pickles), dessert, coffee or tea

Today's 5-item hors d'oeuvre assortment Live abalone Steak with today's sauce Potage Live spiny lobster Teppanyaki (first half for one person) with today's sauce Specially selected Japanese black beef Steak 80g (Chateaubriand or sirloin) Meal (garlic rice or white rice, spiny lobster soup, pickles) Dessert, coffee or tea

Today's 5-item hors d'oeuvre assortment, sautéed foie gras, potage, live abalone Steak with today's sauce, live spiny lobster Teppanyaki (first half for one person) with today's sauce, specially selected Japanese black beef Steak 80g (Chateaubriand or sirloin), meal (garlic rice or white rice, spiny lobster soup, pickles), dessert, coffee or tea