"Kikyou" Kaiseki course to enjoy orthodox Japanese cuisine [4,840 yen] ~This month's menu~

Course details

"Kikyou" Kaiseki course to enjoy orthodox Japanese cuisine [4,840 yen] ~This month's menu~

4840 jpy(Tax included)

All-you-can-drink for +1,650 yen In addition, all-you-can-drink local sake, authentic shochu, and plum wine for +1,650 yen

9items
2-32persons

We are particular about using natural ingredients, carefully selecting natural products, and creating a number of dishes that bring out the flavor of the ingredients.All of our exquisite dishes are exquisite, allowing you to enjoy the richness and delicateness of Japanese cuisine while enjoying the seasonal ingredients!We can also prepare various types of banquets and meetings according to the number of people and your budget.Please use it according to various scenes.

Course menu

■■■Yayoi Menu■■■

[First course] Eggplant marinated in vinegar

[Appetizer] Dutch stew of unohana and clams

Mackerel Yuzuan Yaki

Bamboo shoots and miso sauce

Flower lotus root

[Zuri] Assorted seasonal seafood

A set of wives

[Hot pot] Yellowtail and perilla pork hot pot

[Western dish] Oven-baked Spanish mackerel

Mustard cream sauce

[Steamed food] Steamed white fish balls

Silver bean paste

[Fried food] Young chicken with green onion sauce

[Meal] Today's meal, bowl

【Sweet taste】 Today's dessert

※The photograph is an image.

*Cooking content may change due to stock availability and weather

※Menu changes every month

* All-you-can-drink is available for 3 or more people.

* All-you-can-drink for 1,650 yen (for 3 people or more), and all-you-can-drink local sake, authentic shochu, and plum wine for 1,650 yen

*Please feel free to contact us as we will prepare other items according to your budget.

Reservation reception time: 11:30~21:00

Available days for reservation: Monday to Sunday, holidays, days before holidays

Length of stay: 2 hours

Reservation deadline: Until 4 o'clock the next day of arrival

Confirm availability / make reservation for this course

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2025/03/02 update