Course Menu KOU


20,000 JPY / Person (Tax & Service Included)
Including Champagne or Soft drink

Lunch Time 11:30 A.M. – 3:00 P.M. (L.O. 2:00)
Dinner Time 5:30 – 10:00 P.M. (L.O. 9:00)

SAKIZUKE : Starter

Steamed Monkfish Liver
Spring Onion, Grated Radish with Citron

HASSUN : Small Appetizer Platter

Black Beans in Lily Bulb Paste, Sweetened Kumquat
Glazed Foie Gras with Chicken Meat, Pickled Radish
Deep-Fried Arrowhead Chips, Broiled Mullet Roe

OWAN: Clear Soup

Shrimp Fish Cake
Radish, Potherb Mustard, Citron

OTSUKURI : Sliced Raw Fish

Today’s Fish Selection

YAKIMONO : Flame-Grilled Dish

Winter Amberjack Seasoned with Seven Spices
Grilled Mullet Roe on Crab
Seasoned Hanakkori

TAKIAWASE : Simmered Dish

Radish and Crab Dressed with Soy Glaze
Parsley, Citron

SHIIZAKANA : Deep-Fried Dish

Saikyo Style Sirloin Omigyu Beef and Foie Gras
Grilled Vegetables

NAKAZARA : Side Dish

Steamed Abalone and Shark Fin in Japanese Kudzu Soup

SHOKUJI : Rice, Miso soup, Pickles

Bamboo Shoot and Sea Bream Mixed Rice
Red Miso Soup, Pickles

MIZUGASHI : Seasonal Fruits

Today’s Fruits Selection

“Infinite Time and Space Amid Cognizant Japanese Beauty”

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