New Year's Special Dishes
Winter A La Carte Spectacular!
We've put together a wonderful selection to celebrate the new year, including pasta with seasonal ingredients such as manila clams, bamboo shoots, broccolini, and cabbage and a fish burger using sea bream marinated in camellia oil.
Dates:
January 4th, 2020 (Sat.) to February 16th, 2020 (Sun.)
Time:
5 p.m., last order at 9:30 p.m.
Camellia oil pasta with manila clams, bamboo shoots, and broccolini.
These tasty seasonal ingredients are combined with garlic and red peppers to make a luxurious peperoncino. The sweetness and bitterness of the vegetables, as well as the deep flavor of the clams, intertwines itself with thin chitarra pasta for an unforgettable flavor.
Price: 3,200 yen (taxes and service fees not included)
* Content may be subject to change based on availability.
Colorful Daikon Radish Salad
This salad is served with dip and camellia oil dressing. It comes with many varieties of daikon radish, including purple, black, miniature, and aokubi daikon, as well as radishes and daikon radish sprouts. Guests can enjoy this salad with our house camellia oil dressing, a genovese, or anchovy dressing.
Price: 1,800 yen (taxes and service fees not included)
* Content may be subject to change based on availability.
Camellia Oil Marinated Sea Bream Fish Burger with Tartar Sauce
A fish burger marinated in camellia oil and topped in our house tartar sauce. Guests can add pickles, boiled eggs, purple cabbage, and Worcestershire sauce to the tartar sauce to create their own special sauce mix.
Price: 3,500 yen (taxes and service fees not included)
* Content may be subject to change based on availability.
For reservations or inquiries:
Reservation Center
Call 03-3943-5489
(9:00 a.m. to 8:00 p.m.)
The Colors of Camellia
A nutritious menu filled with the colors of camellias!
This vividly colored menu was made with the colors of the camellia in mind and uses many seasonal winter ingredients, including a herb-marinated tuna salad with truffle-scented lily bulb puree.
Dates:
January 4th, 2020 (Sat.) to February 16th, 2020 (Sun.)
Time:
Lunch: 11:30 a.m., last order at 3 p.m.
Dinner: 5 p.m., last order at 10 p.m.
Price:
Lunch: 4,450 yen: Appetizer, soup, meat, and dessert.
Dinner: 6,390 yen: Appetizer, soup, fish, meat, and dessert.
* Prices don't include taxes or service fees.
Menu:
[Appetizers] Herb-marinated tuna, broccoli, and quinoa salad serviced with a truffle-flavored lily bulb puree.
[Soup] Lobster consomme soup served with Japanese scallop quenelles.
[Fish] Golden threadfin bream steamed with white wine, leek, and fennel, served with an orange and mint foam.
[Meat] Stewed beef and beets, borscht style, served with sour cream.
[Dessert] Apple tart and vanilla ice cream.
Coffee, tea, or herb tea.
* Content may be subject to change based on availability.
For reservations or inquiries:
Reservation Center
Call 03-3943-5489
(9:00 a.m. to 8:00 p.m.)
Soba Gozen “Wabisuke”
A soba kaiseki meal filled to the brim with the tastes of winter.
A dinner truly filled with the delicacies of winter. We recommend the basket combination filled with the tastes of all the different stages of winter. For the camellia season, we also offer new year delicacies like a shellfish salad, beef tendon and daikon radish, and monkfish liver stewed with Japanese pepper.
Dates:
January 4th, 2020 (Sat.) to February 16th, 2020 (Sun.)
Time:
Weekdays: 11:30 a.m., last order at 3 p.m.
Weekends/Holidays - 11:30 a.m., last order at 3:30 p.m.
Price:
3,700 yen per person (taxes and service fees not included)
Menu:
[Appetizer] Lily bulb soup served with yuzu.
[Side Dish] Crab fat.
[Basket Combination] Seafood salad, beef sinew and daikon radish, greens, plum wheat gluten, fried sweet potatoes, sweet shrimp served with kanzuri, monkfish liver stewed with Japanese pepper, and steamed red turnip and egg soup.
[Fried Dishes] Three-dish combination plate, sesame tofu, fragrant fried whitefish, and fried lotus root, served with yuzu salt and Kinzanji miso.
[Main Dish] Soba noodle salad.
[Dessert] Dessert of the day.
* Content may be subject to change based on availability.
For reservations or inquiries:
Reservation Center
Call 03-3943-5489
(9:00 a.m. to 8:00 p.m.)
Stone-Grilled Lunch “Koharu”
Dinner starts with the Mokushundo delicacy of steamed and grilled beef, then foods grilled on lava rocks from Mt. Fuji. The set includes domestic beef sirloin, chicken cartilage meatballs, potstickers filled with red bean paste, steamed chive bun with shrimp, and a rare dish with bamboo grass and fish paste. Lava stones from Mt. Fuji bring out all of the delicious flavors of winter for guests to enjoy.
Dates:
January 4th, 2020 (Sat.) - February 16th, 2020 (Sun.)
Time:
Weekdays - 11:30 a.m., last order at 2:30 p.m.
Weekends/Holidays - 11:30 a.m., last order at 3 p.m.
Price:
5,100 per person (taxes and service fees not included)
Menu:
[Appetizers] Marinated flounder, greens, butterbur miso, and shrimp crackers.
[Delicacy] Steamed beef, served with garnish, horseradish, and soy sauce with binegar.
[Warm Dish] Fried and boiled perch, taro, and green onions.
[Mt. Fuji Lava Stone Grill] 50g of domestic beef sirloin, green onion bun, chicken cartilage meatballs, bamboo grass and fish paste, grilled shrimp and garlic chives, three types of vegetables, grated radish, Japanese pepper salt, yuzu pepper, and thick soy sauce.
[Main Course] White rice, condiments, pickled vegetables, and red miso soup.
[Dessert] Waffles and the dessert of the day.
* All rice is domestic.
* Content may be subject to change based on availability.
For reservations or inquiries:
Reservation Center
Call 03-3943-5489
(9:00 a.m. to 8:00 p.m.)
Yuuraku Gozen: The Coming Spring
Guests can enjoy the flavors of winter Japanese cuisine with all of their senses during this dinner.
It starts with a small dish combination platter filled with seasonal ingredients like mackerel and monkfish, includes the hotel's famous simmered eggplant, and a green tea soba noodle dish served with shrimp broth for dipping.
Dates:
January 4th, 2020 (Sat.) to February 16th, 2020 (Sun.)
Time:
Lunch: 11:30 a.m., last order at 2:30 p.m.
Price:
5,100 yen per person (taxes and service fees not included)
Menu:
[Appetizers] Pickled kombu and herring roe, and Japanese mustard greens boiled and served with soy sauce.
[Small Dish Combination Platter] Baked mackerel, steamed layered egg, fried pufferfish, uncured duck meat, crab and chrysanthemum boiled and served with soy sauce, crab claws, thin pieces of sushi, salted and fermented monkfish guts, and monkfish liver.
[Sashimi] Tuna and sashimi of the day, served with condiments.
[Stewed Dish] Sea bream, turnips, tofu, boiled eggplants, green onions, and bonito flakes.
[Main Dish] Green tea soba noodles served with shrimp broth for dipping.
[Dessert] Red bean paste covered in syrup and served with fruit.
* Content may be subject to change based on availability.
* All rice is domestic.
For reservations or inquiries:
Reservation Center
Call 03-3943-5489
(9:00 a.m. to 8:00 p.m.)
Dinner “Fuyu Tsubomi”
Guests can enjoy the flavors of winter Japanese cuisine with all of their senses during this dinner.
This menu contains many winter favorites: For the appetizer, we serve abalone, for the side dish we have cream cheese served with bonito entrails and dried mullet roe, and for the stewed dish, monkfish liver.
Dates:
January 4th, 2020 (Sat.) to February 16th, 2020 (Sun.)
Time:
Dinner: 5:30 p.m., last order at 9 p.m. (dinner ends at 11 p.m.)
Price:
15,300 yen (taxes and service fees not included)
Menu:
[Appetizers] Abalone, fish liver and soy sauce, salted salmon roe, and chives.
[Small Dish] Cream cheese served with bonito entrails, dried mullet roe, and daikon radish.
[Soup] Turtle soup, sliced green onions, fried rice dumplings, and gold leaf.
[Sashimi] Sashimi of the day with various condiments.
[Stewed Dish] Monkfish liver, fried daikon radish covered in sauce, greens, and Japanese pepper.
[Fried Dish] Assorted fried salmon soft roe.
[Side Dish] Red king crab, miso and red bean paste, and condiments.
[Main Dish] Torozawa maki and warm udon noodles.
[Fruit] Fruit of the day (three types) and sake lees mousse.
* Content may be subject to change based on availability.
* All rice is domestic.
For reservations or inquiries:
Reservation Center
Call 03-3943-5489
(9:00 a.m. to 8:00 p.m.)