Sakuragaoka Course ~Enjoy the Blessing of the Seasons Course~
Enjoy our chef's carefully prepared course meal, which makes generous use of seasonal ingredients from all over Japan.
- Period
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All year round
*Excluded days: special event days
- Time
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17:30～22:00(21:00L.O.)
- Fee
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17,000 yen per person
Menu
[Sakuragaoka Dashi Broth]
Sakuragaoka's Signature Dashi with Japanese Sour Lime
[Appetizer]
Grilled Sesame Tofu with
Big Beech Mushroom, Persimmon, Muscat Grapes
Grated Chestnut
[Blessings of the Early Autumn]
Fresh Assorted Sashimi straight from the Toyosu Market
Grilled Matsutake Mushroom, Pike Conger, Egg Plant simmered with Egg
Deep Fried Tilefish with Crispy Scales and Figs, Ginkgo Nuts, and Roasted Dashi
Grilled Barracuda, Maitake Mushroom with
Chrysanthemum Flowers in Tosa Vinegar and Grated Yuzu Peels
Grilled Wagyu Beef, Sweet Potato,
Zucchini, Japanese Sweet Chili pepper, Shiitake Mushrooms, with Japanese Sauce and Salt
[Seasonal Rice Condiments]
Hot Pot-Cooked white Rice
Grilled Autumn Pacific Saury
Turnip Marinated with Yuzu
Various Mushrooms simmered with sansho pepper
Miso Soup, with Myoga Ginger with Thinly Fried Tofu
[Fruit]
Nashi Pear
[Dessert and Tea]
Warabi Mochi
Green Tea
Menu details
Greetings
Sakuragaoka broth
Sakuragaoka Dashi Sakuragaoka The 'dashi' of life, the foundation of cooking. We lavishly use Rishiri kelp and Shizuoka Yaizu bonito flakes. Please enjoy the taste of this dashi.
Appetizer
Grilled Sesame Tofu
Daikoku Shimeji Momiji Persimmon Muscat
Sesame ball miso, powdered chestnut, chestnut leaves
Each sesame tofu, made from kneaded kudzu and sesame seeds, is carefully grilled and then topped with sesame miso paste, grated sweet chestnuts, black shimeji mushrooms, and fruit.
The blessings of early autumn
Fresh Assorted Sashimi straight from the Toyosu Fish Market
Today's recommended fresh sashimi, sourced from the Toyosu Market.
Matsutake mushroom and conger eel egg drop soup, grilled eggplant, mitsuba (Japanese parsley)
Autumn conger eel, perfect for warm dishes, is simmered with matsutake mushrooms and egg. Enjoy it with fragrant grilled eggplant and a hint of sansho pepper.
Deep-fried sweetfish with pine cone shape, figs, ginkgo nuts, and roasted dashi broth.
We've fried sweet snapper, whose flavor has intensified, until crispy with the scales still on. Served with fig tempura and fried ginkgo nuts. Please enjoy dipping them in our special broth.
Barracuda, maitake mushrooms, chrysanthemum in Tosa vinegar, and grated yuzu.
The elegantly fatty barracuda is lightly grilled, and the maitake mushrooms are grilled until crispy to bring out their flavor. Please enjoy it with grated daikon radish and chrysanthemum-flavored Tosa vinegar.
Wagyu beef grilled on cedar planks with Japanese-style sauce
Sweet potato, zucchini, sweet pepper
Shiitake mushrooms in leaf shape, wasabi
Wagyu sirloin grilled with Ryujin salt. Enjoy it with our special Japanese-style sauce.
Seasonal Rice and Condiments
Rice cooked in a pot
The autumn delicacy, saury, is prepared in the classic way: grilled with salt.
Grilled Pacific saury
Pickled turnips with yuzu citrus
Mushrooms simmered with sansho pepper
Red miso soup, Japanese ginger, thin fried tofu
We've made pickles with tender turnips, flavored with yuzu citrus.
I cooked oyster mushrooms, enoki mushrooms, and shiitake mushrooms in a simmered dish with sansho pepper.
Add flavorful myoga ginger and fragrant grilled fried tofu to your miso soup.
Fruits and sweets
pear
Enjoy the juicy and refreshing sweetness of pears, which are in season right now.
Warabi mochi (bracken starch mochi)
The carefully kneaded warabi mochi is served with kinako (roasted soybean flour) and kuromitsu (brown sugar syrup).
Reservations/Inquiries
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The displayed price includes a 15% service charge and 10% consumption tax.
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Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.
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We use domestically produced rice unless otherwise specified.
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Menu items may change based on the availability of ingredients.
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If you have a food allergy, please let us know when making your reservation. Please note that we may not be able to accommodate your request if there is a possibility that you may develop a severe food allergy.
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All ingredients served at the restaurant are prepared in the same kitchen, so there is a possibility that allergens may be mixed in. Please consult a specialist and make the final decision yourself.
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The ingredients used in our menus may change without notice.
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We are unable to provide food allergy-friendly menus on the day of the wedding or banquet.
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Photos are for references only.
- seat
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84 席
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44 seats in the hall, 12 seats at the counter, 28 seats in private rooms
- Private room
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available
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4 private rooms for 2-8 people, 1 semi-private room for 3-6 people
- Floor
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2F
- Business hours
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07:00～10:30 （L.O.10:00）
11:30～15:00 （L.O.14:00）
17:30～22:00 （L.O.21:00）
- Fee
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Lunch from 3,900 yen
Dinner from 4,800 yen
- status as smoker or non-smoker
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All seats are non-smoking
- telephone number
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