![[Omakase Toyouraku] Standard course featuring seafood dishes made with spring seafood](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/vogxhd2s/52593118/1hja_w435h435.jpg)
[Omakase Toyouraku] Standard course featuring seafood dishes made with spring seafood
11000 yen(Tax included)
・A separate service charge of 10% of the food and beverage price will be charged.Private rooms available for parties of 4 or more
- 8items
- 1-8persons
The course menu uses seasonal ingredients, allowing you to experience the flavors of the season.It can be used for a variety of occasions, including corporate entertainment and meetings, and family meals.
Course menu
*The contents of the dishes may change depending on the purchase situation.Thank you for your understanding.
1. Appetizer: Assortment of three seasonal vegetables
Toyama Firefly squid and uruy dressed in vinegared miso
Hokkaido Monkfish liver and Narazuke Monaka
Shizugawa Octopus Boiled with Cherry Blossoms
2. Appetizer: Nagasaki Sweet Snapper Sauce Chawanmushi
Green seaweed with thickened sauce
3. Assortment of four kinds of sashimi
Salt, Kamado, Wild Bluefin Tuna
Shichigahama Thin fish
Kagoshima mud squid
Ishinomaki Wild flounder
4. Simmered dish: Chiba, red snapper and spring vegetables in dashi shabu-shabu
Yellow chives, spring parsley, bracken, Kujo leeks
5. Grilled dishes Ishinomaki Aburabouzu (silver cod) marinated in Saikyo miso
Vinegared oranges and wasabi flowers pickled in soy sauce
6. Strong Dish: Shichigahama Whitebait Tempura with Chinese Ink
Served with wild vegetable tempura
7. Meals Tome "Hitomebore" freshly cooked rice in a clay pot
Three types of rice accompaniments
Yellowtail simmered in Japanese pepper, salmon and cod roe, pickled in fresh Chinese ink
Miso soup and pickles
8. Desserts Homemade Today's sweet dish
- Reservation reception time
- 18:00~20:30
- Available days for reservation
- Monday to Saturday, days before holidays
- Length of stay
- 2 hours 30 minutes
- Reservation deadline
- Until 22:00 the day before your visit
Coupons that can be used with this course
2025/02/22 update
