Course details

May only [Satsuki] 10 dishes for 11,000 yen

May only [Satsuki] 10 dishes for 11,000 yen

11000 yen(Tax included)

10% service charge

  • 10items
  • 2-8persons

Sea urchin sukiyaki made with Shiraoi Wagyu beef sirloin is a classic.This course allows you to enjoy the same flavors that have remained unchanged since the restaurant opened.

Course menu

Appetizer

・Five flavors

Boiled Ezo Bear / Raw Ham Wrapped in Hosho Paper

Pheasant meat tossed in cod roe / Hama-naka black beef thigh chilled with thickened sauce / Marinated beef tongue

Bowl

・Yume no Daichi four-way pork shoulder loin and new potatoes with white miso

Orientation

・Shiretoko chicken breast with kelp jelly

pottery

・Tokachi herb beef loin yuan-yaki

Table

・Sukiyaki with Shiraoi Wagyu beef sirloin and sea urchin from the Sea of Okhotsk

Chopstick rest

・Jade eggplant

Steamed food

・Lamb loin steamed with young grass

Fried food

・Hokkaido beef rump cotoletta

Meal

・Hokkaido beef and bamboo shoots in clay pot rice

· Fragrance

・Small soup

sweet taste

・Cherry sorbet

*The menu may be subject to change.Please acknowledge it beforehand.

*Drinks must be ordered individually.

*If you have any allergies, please write them in the request section.

【How about a gift?】

・Yongen pork cutlet sushi rolls, 8 rolls per pack, 2,500 yen (tax included)

◎Please consume on the day of delivery or the next day.

・Three types of bottled beer: 2,500 yen (tax included)

◎It keeps well, so it's great for customers coming from far away on business trips, etc.

(Shiretoko chicken miso/Hokkaido beef tendon simmered in miso sauce/Honkarebushi and Hidaka kelp sprinkled on top)

*Limited to customers with reservations.

*Please fill in the request section when making your reservation, or let us know by phone.

*Please note that we cannot accommodate requests on the day.

Reservation reception time
17:00~20:00
Available days for reservation
Monday to Saturday, days before holidays
Length of stay
2 hours
Reservation deadline
Until 17:00 the day before your visit

2025/05/01 update