Course details
《Spring only》 [Food only] Seasonal Sakura Sea Bream♪ Full course of vivid spring colored sea bream shabu-shabu "Sakura Sea Bream Course [Ura]"
![《Spring only》 [Food only] Seasonal Sakura Sea Bream♪ Full course of vivid spring colored sea bream shabu-shabu "Sakura Sea Bream Course [Ura]"](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/q0hbpyly/54964284/4hdt_w340h340.jpg)
3820 yen(Tax included)
* Reservations are required as these are limited-edition ingredients.
- 5items
- 2persons-
Spring only! Introducing the seasonal delicacy "Sakura Tai" sea bream shabu-shabu course! Enjoy the vibrantly colored Sakura Tai in a luxurious shabu-shabu style♪ Enjoy the "Chirinabe" seasoned with the "ponzu sauce" that is the pride of this fugu specialty restaurant, or the "Mizore Nabe" with plenty of grated daikon radish, perfect for the melting snow season. Enjoy with your favorite hot pot♪ *As these are limited ingredients, reservations will be given priority.
Course menu
[Course contents (5 dishes)]
・Sakura sea bream carpaccio with grated daikon radish and ponzu sauce
・Sakura sea bream sashimi
・Sakura sea bream Shabu-shabu [Chirinabe] or [Mizorenabe]
・Finishing dish: [Rice porridge] or [Sakura sea bream dashi chazuke]
·dessert
* Appetizers are charged at 380 yen (tax included) for each person.
*As these are limited-edition ingredients, reservations are required.
Please be sure to call us to confirm when making a reservation on the day.
*Please specify the type of food you would like in the "Requests" section on the reservation page.
"Tai Shabu"... [Chirinabe (first dashi + ponzu sauce)] or [Mizore nabe (plenty of grated daikon radish)]
"Shime" (final dish): [Rice porridge] or [Sakura sea bream dashi chazuke]
If you do not select this option when making your reservation, it may take some time for your meal to be provided.
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 23:00 the day before your visit
Coupons that can be used with this course
2025/04/06 update