Genre

Details

Style

①②④⑩Various method depending on the dish, ③Eaten raw, ⑤Grilled, ⑥Deep-fried, ⑦Simmered,, ⑧Cooked, ⑨Pickled

Flavor

Various ingredients depending on the dish

Ingredients

In Japanese cuisine, it is important for the guests to enjoy the dishes with the five senses, by including the season, food plating, and tableware.
Come and enjoy with us the changing of the seasons,

【Kaiseki cuisine description】
①Appetizer…A dish before the course begins, and as n appetizer for your drink
②Clear soup…A soup dish but an important dish, since it is said that this dish shows the skill of the chef
③Sashimi…Fresh raw or nearly raw seafood is prepared
④Seasonal dish…An assortment of seasonal food from the sea and mountain
⑤Grilled dish…Grilled seasonal seafood with garnishing
⑥Deep-fried dish…Deep-fried in oil, giving it richness and flavor of the oil
⑦Stewed dish…2 or more kinds of food are stewed separately and placed in the same bowl
⑧Cooked dish, a specialty, refreshing a la carte
⑧Rice…Rice, flavored rice or Ochazuke
⑨Pickles… Assorted pickles including seasonal pickles
⑩Dessert…Seasonal fruit or assorted jelly


日本料理では、季節が折り込まれ、盛り付け、器や設えにもこだわり
五感で楽しんで頂くようおもてなし致します。
季節の移ろいをどうぞご堪能下さいませ。

【懐石（会席）料理の流れ】
①先付…料理ができるまでの繋ぎとして酒とともにだす前菜のようなもの
②吸い物…汁物のことで、料理人の腕前がこれでわかると言われているほど重要な料理
③造里（向付）…魚介類の新鮮なおいしさを生、もしくは生に近い状態で提供するもの
④八寸…季節の山海の幸を少しずつ取り合わせたもの
⑤焼物…旬の魚介類や肉類などを焼き、あしらいを添えたもの
⑥揚物…油で揚げて、油の風味とコクをつけたもの
⑦焚き合わせ…２種類以上の煮物を同じ器に盛り合わせた煮物のこと
⑧進魚（強肴）心入れで出す一品や珍味など
⑧御飯物…白飯や炊き込みご飯、お茶漬けなど
⑨香の物…季節の物が盛り合された漬物など
⑩デザート…季節の果物やゼリー寄せなどのお菓子

Price（tax excluded)

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Authentic Kaiseki ["Tsuru"crane] 10000 yen
本格懐石　【鶴】10000円