Kyokaiseki Hotaru - Urayasu Brighton Hotel Tokyo Bay

Book at Kyokaiseki Hotaru - Urayasu Brighton Hotel Tokyo Bay

Message from Venue

🎁GOGO Brighton Campaign🎁 [Period: 9/2-10/30] We have prepared a special plan for a limited time! 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) ・Shichi-Go-San anniversary plate: from 3,500 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 (prices vary 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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Category

■Appetizer: Kudzu soup with lily root, sweet shrimp, delicious soup stock■Clear soup: Crab and turnip soup, sweet bean paste, mizuna, yuzu■Boxed first course: Assorted sashimi, garnish: Boiled green vegetables, itobana, whitebait and young shoots in citrus vinegar jelly, salmon and turnip sushi, octopus dressed in nuta sauce, candied walnuts■Boxed second course: Grilled cod, ginger shoots, rolled egg, grilled shrimp potato, yellowtail and radish, millet tofu, simmered shrimp, deep-fried scallops with seaweed, lotus root, crab head, green vegetables■Winter dish: Grilled wagyu beef, shrimp and vegetables■Meal: Yuba and dried small sardine rice, simmered clams with shigure, pickles, red soup stock■Dessert

[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: