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  • Harvest Festival

    Harvest Festival

    The harvest festival is named "Kannamesai" which dates back to ancient 
    times. At the Ise Jingu Shrine the first crop of rice is offered to the Sun 
    Godess Amaterasu on October 19th. This day is considered as the New Year of 
    the Ise Jingu Shrine.

    The menu theme this month is "Kannamesai" celebrating the blessings of 
    Autumn.

    Sakizuke is yellow chrysanthemum and grilled Shitake mushroom sushi served 
    with ginger foam.

    Wanmono presents bonito-base soup with grated green apple and roast beef. 
    The sourness of the apple enhances the roast beef flavor.

    Hassun offers a variety of dishes using seasonal ingredients.

    Mushimono is deep-fried tofu mixed with chopped Kyoto yam, ginko nuts and 
    lily root covered with crab starch

    The main dish offers Matsutake mushrooms, paprika and green peppers wrapped 
    with sliced steamed chicken served with Japanese pickles and cashew nuts.

    Shokuji is rice cooked in tomato-based soup with Hamo fish. The subtle 
    sourness of tomato and salty Hamo fish create a delicate harmony.

    October is called "Kannazuki" (no gods) according to the traditional 
    Japanese calendar. There is a theory that all gods gather at the Izumo 
    Shrine but some say that "Kannamesai" at the Ise Jingu Shrine later changed 
    to "Kannamesai".

    In Japan, harmony is highly valued and therefore black and white conclusions 
    are not popular. Japanese cuisine creates great harmony between conflicting 
    ingredients.

    We hope you will enjoy such surprising harmonies at our restaurant.


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

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    Harvest Festival

    Sakizuke: Yellow chrysanthemum and Shitake mushroom sushi with ginger foam

    Wan-mono: Bonito-base soup with grated green apple and roast beef sprinkled with black pepper

    Hassun: Sweet potato chips and soy milk dip
    Marinated saury
    Chestnuts cooked in coconut milk
    Ginko nuts pickled in fermented fish sauce
    Swordfish jelly
    Stir-fried yam with garlic,soy sauce and butter
    Brown mushrooms pickled in rice bran

    Mushi-mono: Deep-fried tofu mixed with chopped Kyoto yam covered with crab starch

    Kuchinaoshi: Spicy Chinese quince sorbet

    Main dish: Sliced, steamed chicken with Matsutake mushrooms served with Japanese 
    Pickles and cashew nuts

    Shokuji: Rice cooked in tomato-based soup with Hamo fish

    Tome-wan: Clear soup with new ginger pickled in rice bran

    Dessert: Black sesame ball
    Dried biscuit with peanuts and brown sugar
    Hoji-tea ice cream
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- 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