割烹　たけし

August Menu

[Appetizer] Dried duck loin with corn

[Appetizers] Sea bream nanban, mentaiko and watermelon, green beans, grilled loach

[Sashimi] Amberjack, octopus, sweet shrimp, eight-eyed amberjack, plum shellfish, tuna

[Yakimono] Grilled throat with black salt

[Stew] Kaga vegetable stew

[Vinegared dish] Rock oysters

[Fried food] Suzuki Wakasa-age

[Main dish] Roasted Noto beef

[Soup] Ayusumashi style

[Meal] Conger eel and plum tea

[Dessert] Shiratama zenzai and fruit

September menu

[Side dishes] Dutch eggplant, Pacific saury, maitake mushroom

[Appetizers] Horse mackerel nanban, quail acorns, ginkgo nuts, rock octopus, lotus root mochi, abalone

[Sashimi] Gando, octopus, sweet shrimp, pufferfish, plum shell, tuna

[Grilled food] Salt-grilled sweetfish with roe

[Steamed food] Matsutake mushroom in earthenware pot

[Vinegared dish] Red snow crab

[Fried food] Sweet Snapper and Persimmon Seeds

[Main dish] Noto beef roast beef

[Clear soup] Blackthroat seaperch with shaved ice

[Meal] Autumn salmon and myoga tea

[Dessert] Muscat jelly

Please contact us for details.

*There may be slight changes depending on purchasing.

*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.