Kyokaiseki Hotaru - Urayasu Brighton Hotel Tokyo Bay

Book at Kyokaiseki Hotaru - Urayasu Brighton Hotel Tokyo Bay

Message from Venue

Due to exterior wall construction work, protective sheets will be installed on the windows from November 27, 2024 to March 3, 2025 (planned). We apologize for the inconvenience, but you will not be able to enjoy the view outside. Thank you for your understanding. 🎄Brighton Christmas 2024🎄Restaurants and cake shops will offer limited courses and cakes✨ For details, Here From!! 🍓We have options recommended for birthdays and anniversaries🍓 ・Anniversary plate from 2,500 yen (reservations required by 6:00 p.m. three days prior) ・Whole cake from 3,500 yen (reservations required by 6:00 p.m. two days prior) ▶ ※1 Private table room charges ■2-8 people: 2,000 yen per room ■9-14 people: 3,000 yen per room (varies depending on the number of people using the room) ▶ We are closed every Wednesday (excluding public holidays). ▶Seats are limited to 2 hours. ▶If you have food allergies, please contact the store by phone at least one day before your visit. Please click here for more details.

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[Menu] Appetizer: Lobster and yuba sea urchin, tomoji bean paste, wasabi ■ Appetizer: hoju platter, caviar, snow crab, scallop milt, foam ■ Simmered dish: Shogoin daikon, yellowtail, Wakasa grilled, mibuna greens, yuzu ■ Assorted sashimi and sashimi ■ Grilled dish: Yonezawa beef grilled with rock salt, grilled foie gras with saikyo seasoning, grilled king crab yolk ■ Appetizer: Snow crab and Kujo leeks with citrus vinegar ■ Fried dish: Deep-fried pufferfish milt, sudachi ■ Meal: Clay pot rice with tilefish, pickles, red soup stock ■ Dessert:

■New Year's yuzu kettle platter, milt, scallops, snow crab, sea urchin, rape blossoms, and jelly made with sashimi■Celebratory appetizers: Herring roe and octopus, pine needles, and fried bamboo shoots in Tosa batter, kuruma shrimp and abalone, plum soy sauce, celery sea bream, kelp-marinated turnip, pickled turnip, karasumi red rice, and black beans boiled in honey■Soup: Steamed sweet snapper in Wakasa with Saikyo miso, taro, lotus rice cake, kintoki carrots, and mibuna■Assorted sashimi and celebratory garnishes■Homemade dishes: Yonezawa beef and yellowtail grilled in Kurama, Shogoin daikon grilled with hajikami■Takimono: Boiled snow crab with yolk, plum carrots, lotus root, and green beans■Appetizers: Tempura of spiny lobster and wild vegetables■Meal: Sea bream rice, salmon roe, pickles, and red soup stock■Sweets: