Kitashinchi Okurano - TableCheck

Prenota a Kitashinchi Okurano

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▶Please note that we may not be able to meet your request for seat selection.
▶In the case of using a private room, we will charge [private room fee of 4,000 yen (including tax and service charge)/room (or 8,000 yen *for large groups)].
▶If you can't contact us after 60 minutes of the reservation time, we may be forced to cancel it, so please be sure to contact us if you are late.
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▶The restroom is located down the stairs outside the store.
〇Inquiries by phone: 06-6341-3535

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Categoria

“Awaji 3rd Year Blowfish Kaiseki Course”
[Appetizer 1] Winter vegetable soup, Grilled Blowfish, fillet, vinegar citrus.
[Appetizer 2] Steamed blowfish and crab with turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini mushroom sauce, silver bean paste, Wasabi.
[Sashimi dish 1] Yuzu kiln Served as a platter: Fugu with kelp and fugu pieces, grated yuzu.
[Sashimi dish 2] Bluefin tuna, seaweed and soy sauce.
[Palate Cleanser] Grilled Fugu Shiroko bite-sized sushi, Caviar, Gold powder.
[Grilled dish] Grilled Japanese black beef thigh, Mashed potato, Watercress.
[Palate refresher] Nameko and grilled red Eggplant and yuzu flavor.
[Deep-fried dish] Deep-fried Fugu, vinegar citrus.
[Warm dish] Sesame-flavored soy milk Fugu, Milt, Boiled turnip, Shrimp potato, Chrysanthemum cabbage.
[Rice dish] Fugu, Yuzu porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese sweets, thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

"Matsuba Crab Kaiseki Course"
[Appetizer 1] Crab mochi, thin kudzu sauce, gold powder.
[Appetizer 2] Kobako crab, ginger vinegar.
[Sashimi dish 1] Crab washing.
[Sashimi dish 2] Tuna, Botan shrimp.
[Grilled dish] Grilled crab, Turnip.
[Varied dish] Crab leg miso shabu, shell risotto.
[Palate cleanser] Nameko, grilled red eggplant, yuzu flavor.
[Deep fried dish] Crab claw tempura.
[Warm dish] Winter vegetables and crab shabu.
[Rice dish] Rice porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese Sweets, Thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

[Awaji 3 year blowfish] Full of Blowfish kaiseki
■Course Menu
＜Appetizer 1＞ Blowfish and Winter Vegetable Soup, Blowfish, Blowfish fillet, Sudachi citrus.
＜Appetizer 2＞ Steamed Blowfish with Turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini sauce, Starchy sauce, Wasabi.
＜Sashimi 1＞ Chinese cabbage and Blowfish sashimi, Ponzu jelly.
＜Sashimi 2＞ Assorted 2 Kinds of Fresh Sashimi of the day.
＜Small dish＞ Blowfish milt Sushi.
＜Grilled Dish 1＞ Roasted Blowfish, Sudachi citrus.
＜Grilled Dish 2＞ Seared Black Wagyu Top Side, Wasabi, Rock salt.
＜Deep Fried＞ Deep-Fried Blowfish, Sudachi citrus.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Warm Dish＞ Simmered Blowfish in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu.
＜Cooked rice＞ Yuzu flavored Blowfish porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

[Matsuba Crab] Full of Crab kaiseki
■Course Menu
＜Appetizer 1＞ Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
＜Appetizer 2＞ Kobako-crab, Ginger Vinegar.
＜Sashimi＞ Boiled Matsuba-crab sashimi, 3 other types of sashimi, A variety of garnish.
＜Grilled Dish＞ Grilled crab, Sudachi citrus.
＜Chef's Pick 1＞ Crab leg miso shabu.
＜Chef's Pick 2＞ Risotto-style shellfish rice, Cheese.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Deep Fried＞ Crab tempura, Matcha salt.
＜Warm Dish＞ Crab shabu, Winter vegetables, Sesame ponzu sauce.
＜Cooked rice＞ Crab porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.
※Please make a reservation at least 4 days in advance.

“Blowfish and Crab Special Kaiseki course”

[Appetizer 1] Blowfish and Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
[Appetizer 2]Snow Crab and Cucumber Roll with Gelée.
[Sashimi dish 1]Blowfish Sashimi and Chinese Cabbage Jelly with Ponzu Gelée.
[Sashimi dish 2]Assorted 3 Kinds of Fresh Sashimi of the day.
[Grilled dish 1] Snow Crab Steak. Asparagus, Lemon.
[Grilled dish 2] Seared Black Wagyu Top Side, Mashed potatoes, Wasabi, Rock salt.
[Deep-fried dish]Deep-Fried Blowfish, Sudachi citrus.
[Palate refresher] Sudachi Citrus and Nameko Mushrooms Soba Noodles.
[Warm dish] Simmered Blowfish and Snow Crab in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu
[Rice dish] Blowfish and Crab Cooked Rice served in an Earthenware Pot, Root vegetables, Yuzu, Leek, Japanese pickles, Miso soup.
[Fruit] Seasonal Fruit.
[Dessert] Seasonal Daifuku, Light taste Matcha

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

Lunch kaiseki "Hisui-iro course"

■November Course Menu
＜Appetizer＞ Milt and Mascarpone Cheese savory egg custard. lily bulb, gingko,
Shiitake mushroom, Porcini mushroom sauce.
＜Soup Dish＞ Slightly thickened soup with snow crab. Japanese yam, Japanese chestnut,
Trefoil, Yuzu, Nameko.
＜Sashimi＞ Assorted 3 Kinds of Fresh Sashimi of the Day.
＜Grilled Dish＞ Grilled yellowtail with leek miso. Japanese omelette, Black beans,
Japanese ginger pickled in sweet vinegar.
＜Deep Fried＞ Potato and salmon spring roll with salmon roe on top. Canapés with fig and cheese.
＜Cooked rice＞Oysters and root vegetables Cooked Rice served in an Earthenware Pot. Japanese pickles, Miso soup.
＜Desserts＞Baked sweet potato Daifuku. Strawberry. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Kyoto Yodo radish and rape blossoms dressed thickened crab sauce with soup stock, Cumquat, Yuzu.
＜Soup dish＞ Sake lees soup(taro, milt, turnip, carrot, warrigal greens, pepper powder, Yuzu).
＜Sashimi＞ 3 kinds of today's fresh fish.
＜Grilled dish＞ Cod marinated in miso and baked, Japanese omelet egg with salmon roe, Japanese ginger pickled in vinegar.
＜Deep-fried＞ Crab cream croquette, Tartar Sauce with crab miso.
＜Rice dish＞ Rice cooked with yellowtail and winter root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■November Course Menu
＜Appetizer＞ Milt and Mascarpone Cheese savory egg custard. Sea urchin, lily bulb, gingko,
Tomato, Porcini mushroom sauce.
＜Soup Dish＞ Slightly thickened soup with snow crab. Japanese yam, Japanese chestnut,
Trefoil, Yuzu, Nameko.
＜Sashimi＞ Assorted 4 Kinds of Fresh Sashimi of the Day.
＜Grilled Dish＞ Grilled turnip, scallop and leg red shrimp with Miso flavored white sauce
Shimeji mushroom, Yuzu.
＜Deep Fried＞Potato and salmon spring roll with salmon roe on top. Canapés with fig and cheese.
＜Small Dish＞Yuzu-flavored Kudzu tofu, Chrysanthemum flower jelly sauce, Kochia seeds.
＜Bowl Dish＞Steamed Daikon radish with Japanese black beef braised sweet soy sauce braised. Japanese omelette.
＜Cooked rice＞ Oysters and root vegetables Cooked Rice served in an Earthenware Pot. Japanese
pickles, Miso soup.
＜Desserts＞ Black bean Mousse. Strawberry, Baked sweet potato Daifuku. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Kyoto Yodo radish oyster and rape blossoms dressed thickened crab sauce with soup stock, Cumquat, Yuzu.
＜Soup dish＞ Sake lees soup(taro, milt, turnip, carrot, warrigal greens, pepper powder, Yuzu).
＜Sashimi＞ 4 kinds of today's fresh fish.
＜Grilled dish＞ Cod marinated in miso and baked, Japanese omelet egg with salmon roe, Japanese ginger pickled in vinegar.
＜Deep-fried＞ Crab cream croquette, Tartar Sauce with crab miso.
＜Palate Cleanser＞ Baked apple wrapped with cured ham and apple vinegar dressing, Chervil.
＜Bowl dish＞ Japanese black beef sirloin and Chinese cabbage in soup, Edible chrysanthemum, Yuzu peppers.
＜Rice dish＞ Rice cooked with yellowtail and winter root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry ice cream, Strawberry and mandarin orange dressed strawberry sauce.
Monaca with mashed sweetened chestnuts, Light taste Matcha.

※The menu is subject to change depending on availability.

Chef`s Special Course　「AKIRA」
＜Appetizer＞ 10 kinds of seasonal vegetables.
＜Salad＞ Seafood Salad.
＜Soup＞ Prawn bisque, Prawn bread.
＜Osaka Sushi＞ Seasonal Fish and Vegetable Tamatebako(treasure chest in the story of fairytale).
＜Deep Fried＞ Deep-fried Big Prawn, Prawn Tempura topped with Sea Urchin.
＜Warm Dish＞ Omi Beef Sukiyaki, Snow Crab Shabu-shabu, Omi Beef Shabu-shabu.
＜Meal＞ Short pasta with sea urchin.
＜Desserts＞ Koala Melon, Seasonal Daifuku, Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■November Course Menu
＜Appetizer＞ Starchy soup in Soft-shelled turtle savory steamed egg custard, Grilled leek. Grilled rice cake, ginger, trefoil.
＜Soup Dish＞ Crab and Blowfish clear soup with grated radish. Japanese chestnut, Trefoil, Yuzu, Nameko.
＜Sashimi＞Blowfish sashimi and Chinese cabbage, ponzu jelly. Bluefin tuna, onion soy sauce.
＜Small Dish＞Sushi of yellowtail marinated in soy sauce and wrapped in pickled turnip.
＜Grilled dish＞ Grilled Wagyu Beef scented leaves. Japanese yam, Japanese chestnut, Shimeji mushroom, Konnyaku.
＜Deep Fried＞ Potato and salmon spring roll with salmon roe on top. Canapés with fig and cheese.
＜Palate Cleanser＞ Persimmon and Fig with Pear Gelée.
＜Bowl Dish＞Hiroshima wild boar meatballs stewed in soy sauce. Daikon radish, mushroom. great burdock, Shichimi.
＜Cooked rice＞ Oysters and root vegetables Cooked Rice served in an Earthenware Pot. Japanese pickles, Miso soup.
＜Desserts＞ Strawberry ice-cream. Chestnut mashed wheat gluten, Strawberry, pistachio sauce. Baked sweet potato Daifuku. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Kyoto Yodo radish oyster dried sea cucumber entrails and rape blossoms dressed thickened crab sauce with soup stock, Cumquat, Yuzu.
＜Soup dish＞ Sake lees soup(taro, milt, turnip, carrot, warrigal greens, pepper powder, Yuzu).
＜Sashimi＞ Sashimi of female snow crab, Pufferfish rolled with kelp flavored dried roe, Yellowtail marinated in soy sauce and rolled with turnip, Sweet shrimp sushi, Salted entrails of a sea cucumber.
＜Grilled dish＞ Seared Japanese black beef thigh with onion sauce, Mashed potato, Romanesco.
＜Deep-fried＞ Crab cream croquette, Tartar sauce with crab miso.
＜Palate Cleanser＞ Grilled Shimonita leeks dressed vinegared miso paste, Baked apple wrapped with cured ham and apple vinegar dressing, Chervil.
＜Bowl dish＞ Blowfish with sesame flavored soy milk soup, winter vegetables, sesame ponzu vinegar.
＜Rice dish＞ Rice cooked with snow crab and root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry ice cream, Strawberry and mandarin orange dressed strawberry sauce.
Monaca with mashed sweetened chestnuts, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■November Course Menu
＜Appetizer＞ Soft-shelled turtle savory egg custard. Thick and sweet broth, grilled leek. Grilled rice cake, ginger, trefoil. Boiled crab stuffed in its shell.
＜Soup Dish＞ Crab and Blowfish clear soup with grated radish. Leek, Yuzu.
＜Sashimi＞ Blowfish sashimi and Chinese cabbage, ponzu jelly. Bluefin tuna, onion soy sauce . Steamed abalone with Liver Sauce.
＜Small Dish＞ Sushi of yellowtail marinated in soy sauce and wrapped in pickled turnip.
Sea urchin.
＜Grilled dish＞Seared Japanese Black Beef Thigh. Onion sauce, seasonal vegetables.
＜Deep Fried＞ Cream Croquettes stuffed with Plenty of Snow Crab, Crab miso tartar sauce.
＜Palate Cleanser＞ Yuzu-flavored tofu with kudzu flour Chrysanthemum flower over jellied. Field Caviar.
＜Bowl Dish＞ Blowfish and crab with sesame flavored soy milk. Winter vegetables, Ponzu sauce with sesame.
＜Cooked rice＞ Blowfish and crab Cooked Rice served in an Earthenware Pot. Japanese pickles, Miso soup.
＜Desserts＞t Strawberry ice-cream. Chestnut mashed wheat gluten, Strawberry, pistachio sauce. Baked sweet potato Daifuku. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Fugu fillet and Fugu meat in clear soup, Kyoto Yodo radish and rape blossoms dressed thickened sauce with soup stock, Yuzu, Female snow crab.
＜Sashimi＞ Pufferfish lightly seared on the surface, Japanese tiger prawn, Salted entrails of a sea cucumber, Pacific bluefin tuna with yolk soy sauce.
＜Small dish＞ Bite-size sushi with grilled milt in soy sauce, Caviar, gold dust.
＜Grilled dish＞ Grilled rosy seabass with salt, Grated radish, Sudachi citrus.
＜Deep-fried＞ Japanese black beef thigh cutlet with demi-glace sauce, mashed potato, Romanesco.
＜Palate Cleanser＞ Grilled Shimonita leeks dressed vinegared miso paste, Baked apple wrapped with cured ham and apple vinegar dressing, Chervil.
＜Bowl dish＞ Blowfish and Crab with Sesame flavored Soy Milk Soup, Winter vegetables, Sesame ponzu vinegar.
＜Rice dish＞ Rice cooked with Blowfish and Crab, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry and mandarin orange dressed strawberry sauce.
Monaca with mashed sweetened chestnuts, Light taste Matcha.

※The menu is subject to change depending on availability.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizer> Seasonal appetizer Three kinds of assorted.
<Sashimi dish> Sea bream with kelp and 2 other dishes.
<Grilled dish> seasonal grilled dish.
<Deep-fried dish> Deep-fried shrimp red and white tempura, Seasonal vegetable tempura.
<Warm dish> Kuroge Wagyu beef simmered, Grilled tofu bok choy, radish, Wasabi.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup.
<Dessert> warabi mochi with brown sugar, soybean flour.

*Menu contents are subject to change due to availability of ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizers> Seasonal appetizers Assorted 3 kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Sea bream with kelp finish Tuna medium fatty tuna and 2 other items.
<Grilled dish>Grilled black Wagyu beef loin, Mustard soy sauce.
<Bowl dish> Ise lobster braised, White onion, Green vegetables.
<Rice dish> Sea bream rice using Akashi's famous natural red sea bream, Pickles, Miso soup.
<Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruits.

*Menu contents are subject to change due to ingredient procurement.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.

<Menu>
<Appetizer> Seasonal appetizer Three kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Bluefin tuna medium toro prawn Squid Sea urchin salmon roe
<Grilled dish> Roasted Japanese black beef fillet Mustard soy sauce.
<Bowl dish> Abalone shark fin paste, Needle ginger, Green vegetable.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, Pickles, Miso soup.
< Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruit.

*Menu contents are subject to change due to ingredient procurement.

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