割烹　たけし

<October>

[Appetizer] Salmon, salmon roe, jade eggplant

[Appetizer] Colored sea bream, quail, abalone, ginkgo nuts, lotus root

[Sashimi] Yellowtail, octopus, pufferfish, whelk, sweet shrimp, blackthroat seaperch

[Grilled Dish] Grilled blackthroat seaperch with salt

[Steamed Dish] Matsutake Mushroom Dobinmushi (Steamed in an Earthenware Pot)

[Vinegared Dish] Red Snow Crab Served in its Shell

[Deep-fried food] Deep-fried sweet sea bream wrapped in wakame seaweed

[Main dish] Noto beef steak

[Soup] Braised conger eel

[Meal] Crab clay pot rice

[Dessert] Red bean mochi with fruit

<December>

<December>

[Appetizer] Nodoguro Nanban

[Appetizer] Sea cucumber and abalone

[Sashimi] Yellowtail, octopus, pufferfish, sweet shrimp, blackthroat seaperch

[Grilled Dish] Grilled blackthroat seaperch with salt

[Simmered Dish] Simmered Rock Octopus and Lotus Root

[Vinegared dishes] Snow crab, Japanese snow crab

[Deep-fried food] Spanish mackerel Tatsuta-age (deep-fried in the style of a traditional Japanese dish)

[Strong contender] Noto beef steak

[Soup] Crab chawanmushi (steamed egg custard), crab soup

[Meal] Crab porridge

[Dessert] Strawberry Bavarois

[Regarding reservations for October 15th onwards, November, and December]

■Courses starting November 6th

We only offer crab-themed kaiseki courses (6 courses in total).

On Fridays, Saturdays, and November 22nd and 23rd, only the Premium Kaiseki and Full Premium Kaiseki courses will be available.

・We do not offer any regular courses other than the crab-themed kaiseki meal.

■ Courses from December to the end of March

On Fridays, Saturdays, public holidays, and the day before public holidays, we only offer the crab-themed kaiseki course (6 courses in total).

On Fridays and Saturdays, we only offer the Premium Kaiseki and Full Premium Kaiseki courses.

From Monday to Thursday, we also offer the "Takeshi Kaiseki" and "Kaga Kaiseki" courses.

*1) Due to high demand from November onwards, we are unable to accept reservations for seats only or for individual menu items.

*2) We use Kanou crab for our snow crabs, but depending on fishing conditions, they may be sourced from outside the prefecture (92% of Kanou crabs were used last season).

*3) Customers visiting from overseas are requested to make reservations using Smart Payment.

*4) Children's menus and other options are available upon advance reservation.

*5) If you have a shellfish allergy, please let us know when making your reservation, and we will do our best to accommodate you if possible.