Aiuto
Italiano
Italiano
English
日本語
한국어
简体中文
繁體中文
Deutsch
Español
Français
Português
Pусский
Bahasa Indonesia
Bahasa Melayu
Tagalog
ภาษาไทย
ພາສາລາວ
Tiếng Việt
العربية
Mie prenotazioni
Prenota a Kitashinchi Okurano
Messaggio del negozio
▶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.
▶Children under the age of 13 are not allowed to enter the store. Please contact the store regarding use by children.
▶The restroom is located down the stairs outside the store.
〇Inquiries by phone: 06-6341-3535
Confermo che ho letto il Messaggio del negozio di cui sopra
-- Ora --
-- Persone --
1
2
3
4
5
6
7
8
9
10
11
12
Categoria
counter
Private room
Disponibilitá
L'orario selezionato non è disponibile. Si prega di modificare la selezione.
Awaji 3rd Year Fugu Kaiseki Course
Fugu is also called "Fuku,'' which means "bringing happiness.''
This is a special winter-only kaiseki course where you can fully enjoy Awaji's 3-year-old fugu, which has firm flesh and rich flavor, with a variety of textures.
¥ 25.000
(Svc & tasse incl.)
Selezionare
Awaji 3rd Year Fugu Kaiseki Course
Fugu is also called "Fuku,'' which means "bringing happiness.''
This is a special winter-only kaiseki course where you can fully enjoy Awaji's 3-year-old fugu, which has firm flesh and rich flavor, with a variety of textures.
Carta di credito richiesto per prenotare
“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.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
~ 29 feb
Giorni
l, ma, me, g, v, s
Pasti
Cena
Limite di ordini
2 ~ 12
Categoria del Posto
counter, Private room
Leggi di più
Matsuba crab kaiseki course
Matsuba crab is a superb ingredient that represents the taste of winter. This is a luxurious kaiseki course available only during the winter, where you can enjoy the meat packed tightly into a large shell and the elegant flavor in a variety of textures.
¥ 50.000
(Svc & tasse incl.)
Selezionare
Matsuba crab kaiseki course
Matsuba crab is a superb ingredient that represents the taste of winter. This is a luxurious kaiseki course available only during the winter, where you can enjoy the meat packed tightly into a large shell and the elegant flavor in a variety of textures.
Carta di credito richiesto per prenotare
"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.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
~ 29 feb
Giorni
l, ma, me, g, v, s
Pasti
Cena
Limite di ordini
2 ~ 12
Categoria del Posto
counter, Private room
Leggi di più
Awaji 3rd Year Fugu Kaiseki Course_Sundays and holidays
Fugu is also called "Fuku,'' which means "bringing happiness.''
This is a special winter-only kaiseki course where you can fully enjoy Awaji's 3-year-old fugu, which has firm flesh and rich flavor, with a variety of textures.
¥ 25.000
(Svc & tasse incl.)
Selezionare
Awaji 3rd Year Fugu Kaiseki Course_Sundays and holidays
Fugu is also called "Fuku,'' which means "bringing happiness.''
This is a special winter-only kaiseki course where you can fully enjoy Awaji's 3-year-old fugu, which has firm flesh and rich flavor, with a variety of textures.
Carta di credito richiesto per prenotare
“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.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
~ 29 feb
Giorni
d, fer
Pasti
Cena
Limite di ordini
2 ~ 12
Categoria del Posto
counter, Private room
Leggi di più
Matsuba crab kaiseki course_Sundays and holidays
Matsuba crab is a superb ingredient that represents the taste of winter. This is a luxurious kaiseki course available only during the winter, where you can enjoy the meat packed tightly into a large shell and the elegant flavor in a variety of textures.
¥ 50.000
(Svc & tasse incl.)
Selezionare
Matsuba crab kaiseki course_Sundays and holidays
Matsuba crab is a superb ingredient that represents the taste of winter. This is a luxurious kaiseki course available only during the winter, where you can enjoy the meat packed tightly into a large shell and the elegant flavor in a variety of textures.
Carta di credito richiesto per prenotare
"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.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
~ 29 feb
Giorni
d, fer
Pasti
Cena
Limite di ordini
2 ~ 12
Categoria del Posto
counter, Private room
Leggi di più
Summer limited edition "Awaji Island's beautiful conger eel" "Furin"
This year, we have prepared a sumptuous kaiseki menu using "Beppin Hamo (pike conger)" from Awaji Island, Hyogo.
Hamo dishes are also known as "festival hamo" because they are often eaten during the summer, when there are many festivals such as the Tenjin Festival in Kyoto.
It has long been a popular summer dish in the Kansai region as a good luck charm associable from its letter in Chinese character, and a source of energy to get through the intense heat.
¥ 20.000
(Svc & tasse incl.)
Selezionare
Summer limited edition "Awaji Island's beautiful conger eel" "Furin"
This year, we have prepared a sumptuous kaiseki menu using "Beppin Hamo (pike conger)" from Awaji Island, Hyogo.
Hamo dishes are also known as "festival hamo" because they are often eaten during the summer, when there are many festivals such as the Tenjin Festival in Kyoto.
It has long been a popular summer dish in the Kansai region as a good luck charm associable from its letter in Chinese character, and a source of energy to get through the intense heat.
Carta di credito richiesto per prenotare
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.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
03 giu ~ 31 ago
Giorni
l, ma, me, g, v, s
Pasti
Pranzo, Cena
Limite di ordini
2 ~ 12
Categoria del Posto
counter, Private room
Leggi di più
Summer limited edition "Awaji Island's beautiful conger eel" "Furin"_Sundays and holidays
This year, we have prepared a sumptuous kaiseki menu using "Beppin Hamo (pike conger)" from Awaji Island, Hyogo.
Hamo dishes are also known as "festival hamo" because they are often eaten during the summer, when there are many festivals such as the Tenjin Festival in Kyoto.
It has long been a popular summer dish in the Kansai region as a good luck charm associable from its letter in Chinese character, and a source of energy to get through the intense heat.
¥ 20.000
(Svc & tasse incl.)
Selezionare
Summer limited edition "Awaji Island's beautiful conger eel" "Furin"_Sundays and holidays
This year, we have prepared a sumptuous kaiseki menu using "Beppin Hamo (pike conger)" from Awaji Island, Hyogo.
Hamo dishes are also known as "festival hamo" because they are often eaten during the summer, when there are many festivals such as the Tenjin Festival in Kyoto.
It has long been a popular summer dish in the Kansai region as a good luck charm associable from its letter in Chinese character, and a source of energy to get through the intense heat.
Carta di credito richiesto per prenotare
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.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
03 giu ~ 31 ago
Giorni
d, fer
Pasti
Pranzo, Cena
Limite di ordini
2 ~ 12
Categoria del Posto
counter, Private room
Leggi di più
Temari sushi Gozen | Weekday lunch, limited to 10 meals per day
Enjoy 14 pieces of colorful temari sushi.
¥ 5.000
(Svc & tasse incl.)
Selezionare
Temari sushi Gozen | Weekday lunch, limited to 10 meals per day
Enjoy 14 pieces of colorful temari sushi.
Carta di credito richiesto per prenotare
[Temari sushi Gozen]
■ Menu
- 14 pieces of temari sushi that changes monthly.
- Seasonal small dish, Deep-fried, Lidded dish.
- Three kinds of palate cleanser.
- Miso soup.
- Seasonal desserts.
- Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 giu ~
Giorni
l, ma, me, g, v
Pasti
Pranzo
Limite di ordini
2 ~ 6
Categoria del Posto
counter, Private room
Leggi di più
Okurano’s special lunch set
A number of colorfully lined plates, white rice, and miso soup. It is a special Japanese lunch set that you can spend lunchtime gracefully.
¥ 4.000
(Svc & tasse incl.)
Selezionare
Okurano’s special lunch set
A number of colorfully lined plates, white rice, and miso soup. It is a special Japanese lunch set that you can spend lunchtime gracefully.
Carta di credito richiesto per prenotare
[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 nov 2023 ~
Giorni
l, ma, me, g, v
Pasti
Pranzo
Categoria del Posto
counter, Private room
Leggi di più
Okurano’s special lunch set [Saturdays, Sundays, and holidays]
A number of colorfully lined plates, white rice, and miso soup. It is a special lunch set that you can spend lunchtime gracefully.
¥ 4.000
(Svc & tasse incl.)
Selezionare
Okurano’s special lunch set [Saturdays, Sundays, and holidays]
A number of colorfully lined plates, white rice, and miso soup. It is a special lunch set that you can spend lunchtime gracefully.
Carta di credito richiesto per prenotare
[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.
※The menu is subject to change depending on availability.
Date valide
01 nov 2023 ~
Giorni
s, d, fer
Pasti
Pranzo
Categoria del Posto
counter
Leggi di più
"one soup and ten said dishes" lunch set
A traditional Japanese meal :
You can enjoy a total of 10 small plate dishes of the day and our specialty, "Tai-meshi", carefully cooked wild sea bream from Akashi.
¥ 6.000
(Svc & tasse incl.)
Selezionare
"one soup and ten said dishes" lunch set
A traditional Japanese meal :
You can enjoy a total of 10 small plate dishes of the day and our specialty, "Tai-meshi", carefully cooked wild sea bream from Akashi.
Carta di credito richiesto per prenotare
[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 nov 2023 ~
Giorni
l, ma, me, g, v
Pasti
Pranzo
Categoria del Posto
counter, Private room
Leggi di più
"one soup and ten said dishes" lunch set [Saturdays, Sundays, and holidays]
You can enjoy a total of 10 small plate dishes of the day and our specialty, "Tai-meshi", carefully cooked wild sea bream from Akashi.
¥ 6.000
(Svc & tasse incl.)
Selezionare
"one soup and ten said dishes" lunch set [Saturdays, Sundays, and holidays]
You can enjoy a total of 10 small plate dishes of the day and our specialty, "Tai-meshi", carefully cooked wild sea bream from Akashi.
Carta di credito richiesto per prenotare
[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged a private room fee of 4,000 yen/room. (If you use a private room (large) for 7 or more people, the private room fee will be 8,000 yen/room)
Date valide
01 nov 2023 ~
Giorni
s, d, fer
Pasti
Pranzo
Categoria del Posto
counter
Leggi di più
Hisui-iro |Lunch limited course ◎With special benefits only available on weekdays
[Includes 1 drink] and [Free room charge service]! We will be offering special benefits only on weekdays.
¥ 8.000
(Svc & tasse incl.)
Selezionare
Hisui-iro |Lunch limited course ◎With special benefits only available on weekdays
[Includes 1 drink] and [Free room charge service]! We will be offering special benefits only on weekdays.
Carta di credito richiesto per prenotare
Lunch kaiseki "Hisui-iro course"
■October Course Menu
<Appetizer> Walnut Tofu, Walnut sauce, Candied walnut, Braised duck with orange, Boiled chrysanthemum leaves and potherb mustard, Orange flavoured gelée, Ikra, Chrysanthemum, Kochia seeds.
<Soup Dish> Kudzu Soup with Red seabream, Nameko mushrooms, Japanese parsley and Yuzu.
<Sashimi> Assorted 3 Kinds of Fresh Sashimi of the Day.
<Grilled Dish> Grilled sea bream with saikyo sauce, Spinach dashi roll, Sweet pickled Japanese ginger, Salted black Edamame.
<Deep Fried> Crab Cream Croquette, Crab miso tartar sauce, Ginkgo nut.
<Cooked rice> Chestnuts and Mushrooms Cooked Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Chestnut Daifuku and Grape, Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 nov 2023 ~
Giorni
l, ma, me, g, v
Pasti
Pranzo
Categoria del Posto
counter, Private room
Leggi di più
Hisui-iro course [Saturday, Sunday and holiday lunch]
This is a kaiseki course only available at lunch time. Please enjoy a relaxing lunch time.
¥ 8.000
(Svc & tasse incl.)
Selezionare
Hisui-iro course [Saturday, Sunday and holiday lunch]
This is a kaiseki course only available at lunch time. Please enjoy a relaxing lunch time.
Carta di credito richiesto per prenotare
Lunch kaiseki "Hisui-iro course"
■October Course Menu
<Appetizer> Walnut Tofu, Walnut sauce, Candied walnut, Braised duck with orange, Boiled chrysanthemum leaves and potherb mustard, Orange flavoured gelée, Ikra, Chrysanthemum, Kochia seeds.
<Soup Dish> Kudzu Soup with Red seabream, Nameko mushrooms, Japanese parsley and Yuzu.
<Sashimi> Assorted 3 Kinds of Fresh Sashimi of the Day.
<Grilled Dish> Grilled sea bream with saikyo sauce, Spinach dashi roll, Sweet pickled Japanese ginger, Salted black Edamame.
<Deep Fried> Crab Cream Croquette, Crab miso tartar sauce, Ginkgo nut.
<Cooked rice> Chestnuts and Mushrooms Cooked Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Chestnut Daifuku and Grape, Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 nov 2023 ~
Giorni
s, d, fer
Pasti
Pranzo
Categoria del Posto
counter, Private room
Leggi di più
Seiran-iro|Lunch limited course ◎With special benefits only available on weekdays
[Includes 1 drink] and [Free room charge service]! We will be offering special benefits only on weekdays.
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 15.000
(Svc & tasse incl.)
Selezionare
Seiran-iro|Lunch limited course ◎With special benefits only available on weekdays
[Includes 1 drink] and [Free room charge service]! We will be offering special benefits only on weekdays.
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
Carta di credito richiesto per prenotare
“Seiran-iro Course”
■October Course Menu
<Appetizer> Walnut Tofu, Walnut sauce, Candied walnut, Braised duck with orange, Boiled chrysanthemum leaves and potherb mustard, Orange flavoured gelée, Ikra, Chrysanthemum, Kochia seeds.
<Soup Dish> Kudzu Soup with Cod milt, Matsutake mushrooms, Nameko mushrooms, Japanese parsley and Yuzu.
<Sashimi> Assorted 4 Kinds of Fresh Sashimi of the Day.
<Grilled Dish> Grilled Alfonsino with Sansho Pepper, Salted black Edamame, Sweet pickled Japanese ginger.
<Deep Fried> Crab Cream Croquette, Crab miso tartar sauce, Ginkgo nut.
<Palate Cleanser> Persimmon and Fig with Pear Gelée.
<Meat Dish> Black Wagyu Top Side and Mushrooms Soup, Japanese parsley.
<Cooked rice> Sea Bream, Chestnuts and Mushrooms Cooked Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Grape Jelly with Raisin Sauce, Chestnut Daifuku, Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 nov 2023 ~
Giorni
l, ma, me, g, v
Pasti
Pranzo
Categoria del Posto
counter, Private room
Leggi di più
Seiran-iro|Lunch limited course [Saturdays, Sundays, and holidays]
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 15.000
(Svc & tasse incl.)
Selezionare
Seiran-iro|Lunch limited course [Saturdays, Sundays, and holidays]
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
Carta di credito richiesto per prenotare
“Seiran-iro Course”
■October Course Menu
<Appetizer> Walnut Tofu, Walnut sauce, Candied walnut, Braised duck with orange, Boiled chrysanthemum leaves and potherb mustard, Orange flavoured gelée, Ikra, Chrysanthemum, Kochia seeds.
<Soup Dish> Kudzu Soup with Cod milt, Matsutake mushrooms, Nameko mushrooms, Japanese parsley and Yuzu.
<Sashimi> Assorted 4 Kinds of Fresh Sashimi of the Day.
<Grilled Dish> Grilled Alfonsino with Sansho Pepper, Salted black Edamame, Sweet pickled Japanese ginger.
<Deep Fried> Crab Cream Croquette, Crab miso tartar sauce, Ginkgo nut.
<Palate Cleanser> Persimmon and Fig with Pear Gelée.
<Meat Dish> Black Wagyu Top Side and Mushrooms Soup, Japanese parsley.
<Cooked rice> Sea Bream, Chestnuts and Mushrooms Cooked Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Grape Jelly with Raisin Sauce, Chestnut Daifuku, Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 nov 2023 ~
Giorni
s, d, fer
Pasti
Pranzo
Categoria del Posto
counter, Private room
Leggi di più
Chef's Special Course「AKIRA」
This course is specially designed for international travelers.
¥ 50.000
(Svc & tasse incl.)
Selezionare
Chef's Special Course「AKIRA」
This course is specially designed for international travelers.
Carta di credito richiesto per prenotare
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.
Date valide
05 set ~
Pasti
Cena
Limite di ordini
2 ~ 4
Categoria del Posto
counter
Leggi di più
Seiran-iro
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 15.000
(Svc & tasse incl.)
Selezionare
Seiran-iro
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
Carta di credito richiesto per prenotare
“Seiran-iro Course”
■October Course Menu
<Appetizer> Walnut Tofu, Walnut sauce, Candied walnut, Braised duck with orange, Boiled chrysanthemum leaves and potherb mustard, Orange flavoured gelée, Ikra, Chrysanthemum, Kochia seeds.
<Soup Dish> Kudzu Soup with Cod milt, Matsutake mushrooms, Nameko mushrooms, Japanese parsley and Yuzu.
<Sashimi> Assorted 4 Kinds of Fresh Sashimi of the Day.
<Grilled Dish> Grilled Alfonsino with Sansho Pepper, Salted black Edamame, Sweet pickled Japanese ginger.
<Deep Fried> Crab Cream Croquette, Crab miso tartar sauce, Ginkgo nut.
<Palate Cleanser> Persimmon and Fig with Pear Gelée.
<Meat Dish> Black Wagyu Top Side and Mushrooms Soup, Japanese parsley.
<Cooked rice> Sea Bream, Chestnuts and Mushrooms Cooked Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Grape Jelly with Raisin Sauce, Chestnut Daifuku, Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 apr 2023 ~
Giorni
l, ma, me, g, v, s
Pasti
Cena
Categoria del Posto
counter, Private room
Leggi di più
Seiran-iro_Sundays and holidays
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 15.000
(Svc & tasse incl.)
Selezionare
Seiran-iro_Sundays and holidays
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
Carta di credito richiesto per prenotare
“Seiran-iro Course”
■October Course Menu
<Appetizer> Walnut Tofu, Walnut sauce, Candied walnut, Braised duck with orange, Boiled chrysanthemum leaves and potherb mustard, Orange flavoured gelée, Ikra, Chrysanthemum, Kochia seeds.
<Soup Dish> Kudzu Soup with Cod milt, Matsutake mushrooms, Nameko mushrooms, Japanese parsley and Yuzu.
<Sashimi> Assorted 4 Kinds of Fresh Sashimi of the Day.
<Grilled Dish> Grilled Alfonsino with Sansho Pepper, Salted black Edamame, Sweet pickled Japanese ginger.
<Deep Fried> Crab Cream Croquette, Crab miso tartar sauce, Ginkgo nut.
<Palate Cleanser> Persimmon and Fig with Pear Gelée.
<Meat Dish> Black Wagyu Top Side and Mushrooms Soup, Japanese parsley.
<Cooked rice> Sea Bream, Chestnuts and Mushrooms Cooked Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Grape Jelly with Raisin Sauce, Chestnut Daifuku, Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 apr 2023 ~
Giorni
d, fer
Pasti
Cena
Categoria del Posto
counter, Private room
Leggi di più
Kikyo-iro
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 20.000
(Svc & tasse incl.)
Selezionare
Kikyo-iro
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
Carta di credito richiesto per prenotare
“Kikyo-iro Course”
■October Course Menu
<Appetizer> Steamed Turnip, Mont-Blanc (chestnut paste), Ginkgo nuts, Lily bulb, Chestnut, Awabi mushrooms, Porcini sauce, Starchy sauce.
<Soup Dish> Kudzu Soup with Cod milt, Matsutake mushrooms, Nameko mushrooms, Japanese parsley and Yuzu.
<Sashimi> Sea Bream Usuzukuri, Monkfish Liver, Sea Urchin.
<Small Dish> Sticky Rice with Steamed Pacific Saury, Maitake mushrooms, Sweet potatoes, Snow peas, Squid milt, Yuzu.
<Chef's Pick> Deep-fried Red Taro with Chrysanthemum and Mushrooms Sticky Sauce.
<Deep Fried> Silver Salmon Tempura with Ikura served with Chrysanthemum Leaves Sauce and Sake Lees Sauce.
<Palate Cleanser> Persimmon and Fig with Pear Gelée.
<Meat Dish> Simmered Black Wagyu Tender Sirloin and Mushrooms Soup.
<Cooked rice> Sea Bream, Chestnuts and Mushrooms Cooked Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Grape Jelly with Raisin Sauce, Chestnut Daifuku, Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 apr 2023 ~
Giorni
l, ma, me, g, v, s
Pasti
Cena
Categoria del Posto
counter, Private room
Leggi di più
Kikyo-iro_Sundays and holidays
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 20.000
(Svc & tasse incl.)
Selezionare
Kikyo-iro_Sundays and holidays
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
Carta di credito richiesto per prenotare
“Kikyo-iro Course”
■October Course Menu
<Appetizer> Steamed Turnip, Mont-Blanc (chestnut paste), Ginkgo nuts, Lily bulb, Chestnut, Awabi mushrooms, Porcini sauce, Starchy sauce.
<Soup Dish> Kudzu Soup with Cod milt, Matsutake mushrooms, Nameko mushrooms, Japanese parsley and Yuzu.
<Sashimi> Sea Bream Usuzukuri, Monkfish Liver, Sea Urchin.
<Small Dish> Sticky Rice with Steamed Pacific Saury, Maitake mushrooms, Sweet potatoes, Snow peas, Squid milt, Yuzu.
<Chef's Pick> Deep-fried Red Taro with Chrysanthemum and Mushrooms Sticky Sauce.
<Deep Fried> Silver Salmon Tempura with Ikura served with Chrysanthemum Leaves Sauce and Sake Lees Sauce.
<Palate Cleanser> Persimmon and Fig with Pear Gelée.
<Meat Dish> Simmered Black Wagyu Tender Sirloin and Mushrooms Soup.
<Cooked rice> Sea Bream, Chestnuts and Mushrooms Cooked Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Grape Jelly with Raisin Sauce, Chestnut Daifuku, Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 apr 2023 ~
Giorni
d, fer
Pasti
Cena
Categoria del Posto
counter, Private room
Leggi di più
Shojohi-iro
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 30.000
(Svc & tasse incl.)
Selezionare
Shojohi-iro
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
Carta di credito richiesto per prenotare
"Shojohi-iro Course''
■October Course Menu
<Appetizer> Steamed Turnip, Mont-Blanc (chestnut paste), Matsutake mushrooms, Ginkgo nuts, Lily bulb, Chestnut, Porcini sauce, Starchy sauce.
<Soup Dish> Kudzu Soup with Cod milt, Matsutake mushrooms, Dried sea cucumber milt, Nameko mushrooms, Japanese parsley and Yuzu.
<Sashimi> Sea Bream Usuzukuri, Monkfish Liver, Sea Urchin, Tiger Prawn and Egg Yolk Soy Sauce, Caviar, Steamed Abalone with Liver Sauce.
<Small Dish> Sticky Rice with Steamed Nodoguro (Blackthroat seaperch), Maitake mushrooms, Sweet potatoes, Snow peas, Ikra, Yuzu.
<Chef's Pick> Deep-fried Red Taro with Chrysanthemum and Mushrooms Sticky Sauce.
<Deep Fried> Cream Croquettes stuffed with Plenty of Snow Crab, Crab miso tartar sauce, Ginkgo nut.
<Palate Cleanser> Persimmon and Fig with Pear Gelée.
<Meat Dish> Seared Black Wagyu Fillet, Mashed potatoes, Onion sauce.
<Cooked rice> Chestnut and Matsutake Mushrooms Cooked Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Melon, Japanese pear, Grape Jelly with Raisin Sauce, Chestnut Daifuku, Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 apr 2023 ~
Giorni
l, ma, me, g, v, s
Pasti
Cena
Categoria del Posto
counter, Private room
Leggi di più
Shojohi-iro_Sundays and holidays
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
¥ 30.000
(Svc & tasse incl.)
Selezionare
Shojohi-iro_Sundays and holidays
It is a kaiseki cuisine that brings new value to the tradition of Japanese cuisine and incorporates the skill, ingredients, and taste of the chef.
Carta di credito richiesto per prenotare
"Shojohi-iro Course''
■October Course Menu
<Appetizer> Steamed Turnip, Mont-Blanc (chestnut paste), Matsutake mushrooms, Ginkgo nuts, Lily bulb, Chestnut, Porcini sauce, Starchy sauce.
<Soup Dish> Kudzu Soup with Cod milt, Matsutake mushrooms, Dried sea cucumber milt, Nameko mushrooms, Japanese parsley and Yuzu.
<Sashimi> Sea Bream Usuzukuri, Monkfish Liver, Sea Urchin, Tiger Prawn and Egg Yolk Soy Sauce, Caviar, Steamed Abalone with Liver Sauce.
<Small Dish> Sticky Rice with Steamed Nodoguro (Blackthroat seaperch), Maitake mushrooms, Sweet potatoes, Snow peas, Ikra, Yuzu.
<Chef's Pick> Deep-fried Red Taro with Chrysanthemum and Mushrooms Sticky Sauce.
<Deep Fried> Cream Croquettes stuffed with Plenty of Snow Crab, Crab miso tartar sauce, Ginkgo nut.
<Palate Cleanser> Persimmon and Fig with Pear Gelée.
<Meat Dish> Seared Black Wagyu Fillet, Mashed potatoes, Onion sauce.
<Cooked rice> Chestnut and Matsutake Mushrooms Cooked Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
<Desserts> Melon, Japanese pear, Grape Jelly with Raisin Sauce, Chestnut Daifuku, Light taste Matcha.
※The menu is subject to change depending on availability.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 apr 2023 ~
Giorni
d, fer
Pasti
Cena
Categoria del Posto
counter, Private room
Leggi di più
Suo-iro
We will express the chef's deep thoughts in the course.
¥ 45.000
(Svc & tasse incl.)
Selezionare
Suo-iro
We will express the chef's deep thoughts in the course.
Carta di credito richiesto per prenotare
<Suo-iro course>
This is a special course that uses seasonal high-quality ingredients.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 apr 2023 ~
Giorni
l, ma, me, g, v, s
Pasti
Cena
Categoria del Posto
counter, Private room
Leggi di più
Suo-iro_Sundays and holidays
We will express the chef's deep thoughts in the course.
¥ 45.000
(Svc & tasse incl.)
Selezionare
Suo-iro_Sundays and holidays
We will express the chef's deep thoughts in the course.
Carta di credito richiesto per prenotare
<Suo-iro course>
This is a special course that uses seasonal high-quality ingredients.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 apr 2023 ~
Giorni
d, fer
Pasti
Cena
Categoria del Posto
counter, Private room
Leggi di più
Kirameki course
It is a celebratory course for family gathering and celebration.
¥ 9.000
(Svc & tasse incl.)
Selezionare
Kirameki course
It is a celebratory course for family gathering and celebration.
Carta di credito richiesto per prenotare
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.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 giu 2023 ~
Pasti
Pranzo
Categoria del Posto
counter, Private room
Leggi di più
Hibiki Course meal
It is a celebratory course for family gathering and celebration.
¥ 12.000
(Svc & tasse incl.)
Selezionare
Hibiki Course meal
It is a celebratory course for family gathering and celebration.
Carta di credito richiesto per prenotare
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.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 giu 2023 ~
Pasti
Pranzo
Categoria del Posto
counter, Private room
Leggi di più
Kotohogi Dinner course
It is a celebratory course for family gathering and celebration.
¥ 15.000
(Svc & tasse incl.)
Selezionare
Kotohogi Dinner course
It is a celebratory course for family gathering and celebration.
Carta di credito richiesto per prenotare
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.
Ammenda di stampa
*If you use a private room, you will be charged [private room fee of 4,000 yen/room]. (If you use a private room (large) such as for 7 people or more, [private room fee 8,000 yen / room] will be charged.)
Date valide
01 giu 2023 ~
Pasti
Pranzo
Categoria del Posto
counter, Private room
Leggi di più
Richieste
Scopo
-- Scopo --
Compleanno
Compleanno (auto)
Compleanno (amici)
Compleanno (coppia)
Compleanno (coniuge)
Compleanno (famiglia)
Amici / gruppo
Gruppo di donne
Benvenuto / addio (amici)
Festa (amici)
Ritrovo gruppo
Matrimonio / ricevimento
Viaggi / turismo
Business
Team di lavoro
Benvenuto / addio (business)
Festa (business)
Famiglia
Celebrazione
Evento bebè
Evento bambini
Intro pre-fidanzamento
Cerimonia fidanzamento
Memoriale / funerale
Appuntamento
Appuntamento gruppo
Proposta matrimonio
Anniversario di matrimonio
Appunt. celebrazione
Evento
Seminario
Saggio musicale
Esibizione
Riprese (TV/Film)
Altro
Cronologia visite
-- Cronologia visite --
Prima visita
Seconda visita
Terza visita
Four o più visite
Domanda
Rich
If you have any food allergies, please let us know. (If not, please write "None".)
Richieste
I tuoi dettagli
Esegui login con
Facebook
Google
Yahoo! JAPAN
TableCheck
Nome
Rich
Telefono Cellulare
Rich
Contattarmi via SMS
Vi invieremo un SMS nei seguenti casi:
Subito dopo aver effettuato la prenotazione
Quando il mercante ha accettato la prenotazione (se è necessaria una conferma mercante)
Reminder un giorno prima la prenotazione
Contatto urgente per quanto riguarda la prenotazione, come ad esempio la chiusura negozio a causa del tempo, etc.
Email
Rich
Crea un account su TableCheck
Con un account TableCheck, puoi accedere alla tua cronologia di prenotazioni ed effettuare prenotazioni ripetute.
Crea password
Rich
Password è troppo corto (il minimo è 8 caratteri)
Password è troppo debole
Password deve includere almeno una lettera maiuscola, una lettera minuscola, un numero e un simbolo.
Password non deve contenere parte di Email.
Password non coincide con Conferma password
Confermo che ho letto il Messaggio del negozio di cui sopra
Ricevi le offerte di Kitashinchi Okurano e negozi correlate
Inviando questo modulo, accetti i
termini e politiche pertinenti
.
Termini e politiche
Termini di servizio di TableCheck
Politica sulla privacy di TableCheck
Politica di pagamento di TableCheck
Seguente
Continua
Italiano
Italiano
English
日本語
한국어
简体中文
繁體中文
Deutsch
Español
Français
Português
Pусский
Bahasa Indonesia
Bahasa Melayu
Tagalog
ภาษาไทย
ພາສາລາວ
Tiếng Việt
العربية
Mie prenotazioni
Aiuto
Per ristoranti