割烹　たけし

April Menu

[Appetizer] Firefly squid with vinegar and miso

[Appetizer] Broad beans, duck loin, bottarga, cherry quail, abalone

[Sashimi] Yellowtail, octopus, pufferfish, sweet shrimp, plum shellfish, gas shrimp

[Grilled dish] Grilled rosy seabass

[Steamed dish] Bamboo shoots, new potatoes and cherry blossom sauce

[Vinegared dish] Snow crab on plate

[Fried food] Sawara Tatsuta-age

[Main dish] Noto beef roast steak

[Delicacy] Sea cucumber and salmon roe

[Meals] Crab rice cooked in clay pot, crab soup

[Dessert] Strawberry matcha pudding

May Menu

[Side dish] Mountain burdock, clams, and dried radish

[Appetizer] Young sweetfish nanban, broad beans, firefly squid, abalone

[Sashimi] Yellowtail, octopus, pufferfish, sweet shrimp, plum shellfish, yellowtail fatty tuna, gas shrimp

[Grilled dish] Grilled rosy seabass

[Steamed food] Shinshu steamed herring

[Vinegared dish] Snow crab

[Fried food] Deep-fried swordfish

[Strong side dish] Noto beef steak

[Clean soup] Kuroshio soup

[Meal] Blackthroat seaperch rice cooked in a clay pot

[Dessert] Mango pudding

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.