Course details
[Engagement/Meeting] 13-course matsu banquet for 13,310 yen (including 10% service charge)
By using a coupon13310 yen(Tax included)
The displayed price includes consumption tax and 10% service charge.
- 13items
- 2-50persons
Enjoy this colorful delicacy with all your senses, with a little bit of each.The menu is a celebratory banquet meal that changes monthly and is carefully prepared one dish at a time.The elegant flavor is popular with people of all ages.We have fully private rooms with sunken kotatsu tables, perfect for engagement ceremonies and meetings, and where you can enjoy the spectacular view from 142 meters above ground.Private rooms are available for a minimum of five people.※The photograph is an image
Course menu
*Arranged with celebratory tableware and decorations.
*Chopsticks will be provided as celebratory chopsticks.
<Menu for January 2020> *The menu changes every month.
【aperitif】
Seasonal
[Attachment]
Mineoka Tofu
Wasabi and plum paste with delicious jelly
【Appetizer】
Herring roe pickled in Matsumae rice
Black beans simmered in honey, shrimp with roe
Mackerel sushi, red and white fish, yuba dengaku
[Soup]
Grilled tilefish with sleet, lotus root buns, rape blossoms
[Building]
Assortment of four kinds of seafood with garnish
[Konro]
Sukiyaki, grilled tofu, knotted konnyaku, chrysanthemum greens
Chinese cabbage, white onion, two kinds of mushrooms, clove gluten, egg
[Homemade delights]
Grilled small sea bream
Yellow roe grilled salmon roe Yuan grilled
【Reese】
Deep-fried red and white scallops, mochi ink seaweed rolls, chrysanthemum, lemon, matcha salt
[Longevity]
Brown sea cucumber with sleet
Kabosu Plum and Radish
[Tome bowl]
White miso, mustard tofu, green onion, white onion tofu, beaten mustard
【Food】
Red rice
【Pickles】
Assortment of three types
【Sweet taste】
Matcha mochi strawberry melon
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 17:00 the day before your visit
Coupons that can be used with this course
2025/01/08 update