English

Information

  • Chrysanthemums Festival

    According to the traditional Japanese calendar, September the 9th marks the "Chrysanthemum Festival" We hope you will enjoy the start of autumn with chrysanthemum blooms.

    Sakizuke is pickled Hamo fish and yellow chrysanthemums topped with bonito soup foam.

    Wanmono offers bonito-base soup with pumpkin and spicy duck dumplings. The pumpkin is grated to enhance the ingredients and the duck dumpling is topped with crisped candy.

    Hassun also represents the Harvest Moon Festival in its varied decorative dishes.

    Agemono presents deep-fried sesame tofu with hot rich sesame and basil cream that flavors the firmness of tofu.

    Kuchinaoshi is a Kyoho grape sorbet with rice vinegar.

    For the main dish braised pork belly is wrapped with Yuba upon grated Kikuimo to add a vivid color and sweet flavor.

    Shokuji offers Ochazuke with brown rice and spicy miso which is a speciality of Ohita Prefecture.

    There are five major festivals over the seasons of Japan: Nanakusagayu (rice porridge with seven spring herbs), Peach or Doll Festival, Boys Festival, Star Festival and Chrysanthemums Festival which is overlooked in modern Japan. The four seasons of Japan have a special festival or events for celebration.

    Japanese cuisine also celebrates the seasons by using seasonal ingredients and we maintain this tradition hoping that the new generation will carry on such practices.



    Selected wines of September
      *3 di NOTTE VINO SPUMANTE BRUT
      *TREBBIANO d'ABRUZZO POGGIO d'ALBE D.O.C.
      *VALPOLICELLA CLASSICO SUPERIORE RIPASSO REMO FARINA D.O.C.

    ーーー
    Chrysanthemums Festival

    Sakizuke: Pickled Hamo fish and yellow chrysanthemums topped with bonito soup foam

    Wanmono: Bonito-base soup with pumpkin and spicy duck dumplings topped with crisped candy

    Hassun: Deep-fried Enoki mushrooms
    Chinese lantern
    Roasted duck in red wine
    Hamo roe jelly with cumin
    Purple chrysanthemums, green vegetables and Tonburi mixed in tofu and vinegar
    Stir-fried lotus root with cheese and rosemary
    Watermelon radish pickled in rice bran

    Agemono: Deep-fried sesame tofu topped with sesame and basil cream

    Kuchinaoshi: Kyoho grape sorbet

    Main dish: Braised pork belly wrapped with Yuba upon grated Kikuimo

    Shokuji: Ochazuke with brown rice and spicy miso

    Dessert: Marron glace bean ball
    Cocoa biscotti dipped in sweet red wine
    Hoji-tea ice cream
ACCESS

お気軽にお問い合わせください。

- TEL -
03-5489-0039 03-5489-0039
受付時間 年中無休
- 営業時間 -
LUNCH 11:30 ~ 14:00 / DINNER 17:45 ~ 22:30(L.O.21:15)
東京都渋谷区道玄坂2-6-4 2F