割烹　たけし

October Menu

[Side dishes] Sujiko, salmon, jade eggplant

[Appetizer] Tilefish, quail eggplant, duck loin, deep-fried ginkgo yam

[Sashimi] Yellowtail, octopus, pufferfish, sweet shrimp, plum shell

[Yakimono] Grilled throat with black salt

[Steamed food] Matsutake mushroom in earthenware pot

[Vinegared dish] Red snow crab

[Fried food] Wakasa-style fried sea bream

[Main dish] Roasted Noto beef

[Meal] Sanma ginger tea rice

[Dessert] Orange jelly, red beans

November menu

[Side dishes] Cod, cod roe, dried daikon radish

[Appetizers] Pacific saury nanban, duck loin, sea cucumber vinegar, five-color shrimp

[Sashimi] Yellowtail, octopus, pufferfish, sweet shrimp, plum shell

[Yakimono] Grilled throat with black salt

[Steamed dish] Kosaka lotus root stew

[Vinegared dish] Kobako crab (1 piece included)

[Fried food] Anglerfish Tatsuta

[Main dish] Noto fillet roast beef

[Meal] Crab rice porridge

[Dessert] Matcha pudding

December menu

[Side dish] Fugu Nanban with fresh snow

[Appetizers] monkfish liver, vinegared sea cucumber, turnip sushi

[Sashimi] Yellowtail, octopus, pufferfish, sweet shrimp, plum shell

[Yakimono] Grilled throat with black salt

[Steamed food] Dutch cod, cod roe paste

[Vinegared dish] Kobako crab (1 piece)

[Fried food] Deep-fried Spanish mackerel

[Main dish] Noto fillet roast beef

[Meal] Crab rice porridge

[Dessert] Strawberry Bavarian

*Subject to change depending on stock availability

*For overseas customers, please make reservations through a mobile phone number that can receive call confirmation or through the hotel concierge.Or please make your reservation via Smart Payment.