Enjoy the authentic taste of Niigata and Joetsu courtesy of skilled craftsmen
and the natural products of our snowy country.
Our fascination with seasonal ingredients and skilled craftsmanship adds a special flavor to the blessings of our snowy country.
Seasonal ingredients carefully selected according to the seasons and dishes painstakingly prepared by skilled craftsmen: this is what we specialize in. Enjoy each dish as a harmonious combination of beauty and deliciousness.
We offer our customers quality time in the peaceful and comfortable atmosphere of our restaurant. Treasuring the spirit of Japanese hospitality, we promise to leave you smiling and positively impressed.
Course
Yukiwarikusa (primrose) course: Eight dishes in total
9,680 yen (tax included)
February
Appetizers: Snow crab and Japanese parsley with seasoning of grated daikon with soy and vinegar
Sashimi plate: Sliced red sea bream served with kelp and tuna
Simmered dish: Fried mochi (rice cake) with saimaki shrimp and fresh bamboo shoots
Grilled dish: Cod milt and lemon pot with grilled citrus miso
Meat dishes: Duck loin grilled with black pepper
Deep-fried: Fried lotus root and ginkgo mochi (rice cake)
Main course: Clay pot koshihikari rice with salmon roe pickled in soy sauce
Sweets: Sweet of the day
March/April
Appetizers: Firefly squid with butterbur miso
Sashimi plate: Tuna, saimaki shrimp Yushimotsukuri
Simmered dish: Manju (steamed bun) filled with new potatoes with minced duck and bean paste
Grilled dish: Miso-grilled Sakhalin surf clam and bamboo shoots
Steamed plate: Savory steamed egg custard with crab and green seaweed
Vinegared dish: Scallops with plum jelly
Main course: Clay pot rice with asari clams and fava beans
Sweets: Sweet of the day
Yuki Tsubaki (Snow camellia) course: 10 dishes in total
12,500 yen (tax included)
February
Appetizers: Sake-steamed abalone, boiled turnip
Single dish:Snow crab and Japanese parsley with seasoning of grated daikon with soy and vinegar
Sashimi plate: Sliced red sea bream served with kelp and tuna
Simmered dish: Fried mochi (rice cake) with saimaki shrimp and fresh bamboo shoots
Meat dishes: Japanese roast beef
Deep-fried: Fried lotus root and ginkgo mochi (rice cake)
Vinegared dish: Stone mozuku seaweed with vinegar
Main course: Clay pot koshihikari rice with salmon roe pickled in soy sauce
Sweets: Sweet of the day
March/April
Appetizers: Firefly squid with butterbur miso
Steamed plate: Savory steamed egg custard with crab and green seaweed
Sashimi plate: Tuna, saimaki shrimp Yushimotsukuri
Simmered dish: Manju (steamed bun) filled with new potatoes with minced duck and bean paste
Grilled dish: Miso-grilled Sakhalin surf clam and bamboo shoots
Meat dishes: Japanese roast beef
Deep-fried: Rice flour fries
Vinegared dish: Scallops with plum jelly
Main course: Clay pot rice with asari clams and fava beans
Sweets: Sweet of the day
Hamanasu (Japanese rose) course: 11 dishes in total
15,000 yen (tax included)
February
Appetizers: Sake-steamed abalone, boiled turnip
Single dish: Fried lotus root and ginkgo mochi (rice cake)
Sashimi plate: Sashimi of thinly sliced tiger blowfish and tuna
Simmered dish: Simmered dish: Fried mochi (rice cake) with saimaki shrimp and fresh bamboo shoots
Grilled dish: Cod milt and lemon pot with grilled citrus miso
Intermezzo: Stone mozuku seaweed with vinegar
Meat dishes: Japanese roast beef
Simmered dish: Sea urchin and savory steamed egg custard with green bean paste
Vinegared dish: Snow crab and Japanese parsley with seasoning of grated daikon with soy and vinegar
Main course: Triple crown clay pot rice (blackthroat seaperch, crab and salmon roe)
Sweets: Sweet of the day
March/April
Appetizers: Firefly squid with butterbur miso
Appetizers: Rice flour fries
Sashimi plate: Thinly sliced sea bream and saimaki shrimp Yushimotsukuri
Simmered dish: Boiled blackthroat seaperch
Meat dishes: Japanese roast beef
Intermezzo: Scallops with plum jelly
Steamed plate: Sado's red snow crab shell steamed with silver bean paste
Single dish: Sake-steamed abalone with liver sauce
Vinegared dish: Steamed sea urchin and wild vegetables with amber jelly
Main course: Triple crown clay pot rice (blackthroat seaperch, crab and salmon roe)
Sweets: Sweet of the day
Meal course
6900 yen (tax included)
*Table seating only
*This course includes service fees.
*Table seating only
*This course includes service fees.
■ THE WASHIN 9 types of boxes
1. Tuna and sea bream sashimi
2. Black beans salad dressed with tofu
3. Japanese-style omelet with crab sauce
4. Grilled salmon with salted rice malt and grated daikon radish
5. Grilled chicken with sweet sake miso
6. Burdock dressed with sesame sauce and vinegar
(From December 15: arrowhead rice crackers)
7. Simmered pufferfish
8. Boiled seasonal vegetables
9. Simmered daikon radish, red miso dengaku
■ Steamed crab shell with ginger and egg sauce
■ Red miso beef stew
□ Clay pot rice with crab and blackthroat seaperch
■ Soup
■ Pickled vegetables
■ Sweets
Triple crown clay pot course
8000 yen (tax included)
*Table seating only
*This course includes service fees.
*Table seating only
*This course includes service fees.
■ THE WASHIN 9 types of boxes
1. Tuna and sea bream sashimi
2. Black beans salad dressed with tofu
3. Japanese-style omelet with crab sauce
4. Grilled salmon with salted rice malt and grated daikon radish
5. Grilled chicken with sweet sake miso
6. Burdock dressed with sesame sauce and vinegar
(From December 15: arrowhead rice crackers)
7. Simmered pufferfish
8. Boiled seasonal vegetables
9. Simmered daikon radish, red miso dengaku
■ Steamed crab shell with ginger and egg sauce
■ Red miso beef stew
□ Triple crown clay pot rice (blackthroat seaperch, crab and salmon roe)
■ Soup
■ Pickled vegetables
■ Sweets
All-you-can-drink menu available for an additional 3,500 yen.
*A separate service fee will be charged.
*The photo is for reference purpose only
*Dinner course available for a minimum of two people.
Menu
Cancellation policy
If you wish to cancel or change your reservation, please contact us at least two days in advance. Please understand that if you cancel the course on the same day, you will be charged the course fee multiplied by the number of people the reservation was made for.
Information
| Address | 1F, PORTAL POINT Yoyogi-Koen, 5-7-5, Yoyogi, Shibuya Ward, Tokyo |
|---|---|
| Tel | 03-6407-8837 |
| Opening hours | Tuesday – Friday Weekends and national holidays |
| Regular closing day | Monday(Open on national holidays), year-end and New Year holidays |
| Average cost | Lunch: 2,500 yen |
| Payment methods | Credit card (VISA, Master, JCB, AMEX, Diners) |
| Number of seats | 62 seats |
| Access | 1 min. walk from "Yoyogi-Hachiman" station on the Odakyu line PORTAL POINT Yoyogi-Koen 1F |