ANAGO KANZAKE GINZA "HAKARIME"  
               
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Japanese
 
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COURSE MENU
 
3,500 YEN COURSE
@example of course menu \3,500 (\3,675 with tax) per person, limited for two or more.
 
 
SHUTOU-AE
  conger eel sashimi dressed with shuto (salted and fermented bonito and entrails)
TOUROKU OBORO-DOFU
  choice smooth soft tofu (soy bean curd)
SASHIMI
   
ONSEN-TAMAGO SALAD
  egg salad (soft-boiled egg, julienne, lettuce, chicken, sesame, etc.)
AIGAMO DAKIMI AMI-YAKI
  broiled duck breast dressed in sesame mustard sauce
CHIIZU TO OKOME NO HARUMAKI
  spring rolls of rice dressed in cheeze sauce, conger eel and perilla
OCHAZUKE
  rice poured hot broth in bowl
KOUNOMONO
  Japanese pickled vegetables
GOMA-AISU
  sesame ice cream
   
3,800 YEN COURSE
@example of course menu \3,800 (\3,990 with tax) per person, limited for two or more.
 
 
SHUTOU-AE
  conger eel sashimi dressed with shuto (salted and fermented bonito and entrails)
TOUROKU OBORO-DOFU
  choice smooth soft tofu (soy bean curd)
SASHIMI
   
ANAGO NO SARADA
  conger eel salad dressed with kombu (edible kelp) and Balsamic vinegar
ANAGO SHABU
  conger eel quickcooked in boiling broth
CHIIZU TO OKOME NO HARUMAKI
  spring rolls of rice dressed in cheeze sauce, conger eel and perilla
HAKARIME-ZUSHI
  block-shaped sushi (boiled conger eel with vinegared black sticky rice)
KOUNOMONO
  Japanese pickled vegetables
KEIRAN JITATE-WAN
  soft egg custard with chicken (not sweet, served hot)
GOMA-AISU
  sesame ice cream
   
4,800 YEN COURSE
@example of course menu \4,800 (\5,040 with tax) per person, limited for two or more.
 
 
SHUTOU-AE
  conger eel sashimi dressed with shuto (salted and fermented bonito and entrails)
TOUROKU OBORO-DOFU
  choice smooth soft tofu (soy bean curd)
SASHIMI
   
KANI-MISO SALAD
  salad of crabmeat and julienne in crab-flavored sauce
AIGAMO DAKIMI AMI-YAKI
  broiled duck breast dressed in sesame mustard sauce
ANAGO TO YASAI NO TENPURA
  conger eel and seasonal vegetable tempura (typical Japanese deep-fried dish)
HAKKINTON SANDANMI TO DAIKON NO YAWA-NI
  simmered rib of pork in miso and boiled radish in broth
OCHAZUKE
  rice poured hot broth in bowl
KOUNOMONO
  Japanese pickled vegetables
GOMA-AISU
  sesame ice cream
   
7,000 YEN ` COURSE
@The selections of the head chef.
  The head chef maximizes cooking ingredients in season.
Advance reservations are required.
Please feel free to tell your taste.
 

Please contact us for details.

The above-mentioned dishes are just examples.
The dishes vary with the seasons.
Please contact us for further information.

 
 
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