In order to stimulate domestic demand for foodstuffs, which has fallen due to the effects of the new coronavirus, we will hold a fair in March where you can enjoy seasonal foodstuffs from Miyagi prefecture, which is also known as the “foodstuff kingdom”.

Date and time |

2021 March 1st Mon. ~ April 30th Fri. * Scheduled

* We have extended the period until March 3, due to the many expectations we received.

Offer menu |

Miyagi Prefecture is called "Foodstuff Kingdom Miyagi", and at this fair, we will prepare a menu where you can enjoy Kesennuma swordfish and Sanriku seafood.
In addition, we also offer wines produced at local wineries.

* Please select from the following when making a reservation

The photo is a lunch course (5,500 yen)

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Lunch only (11: 30-14: 00)
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〇 Set lunch 3,520 yen


  Appetizer Miyagi's specialty beef sea urchin sushi, seasonal chawanmushi
  
  Set of true oysters, shiitake mushrooms, and edible wild plants tempura
     Soft boiled beef tongue
     sliced ​​raw fish
     Shiso-maki sweet miso
     Cooked brown rice (Kin no Ibuki / Date Masamu)
     Hatto soup
     Incense

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〇Lunch course 5,500 yen


  Appetizer Miyagi's specialty beef sea urchin sushi, seasonal chawanmushi
  
  Salad Sanriku Spring Salad (Smoked Silver Salad Marlin / Marlin)

  Grilled main Miyagi special beef
      Grilled oysters with miso on a ceramic plate
      Shiso-maki sweet miso
      Cooked brown rice (Kin no Ibuki / Date Masamu)
      Hatto soup
      Incense

  Dessert

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Supper only (17: 00-18: 30)
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〇Short course 5,500 yen


  Appetizer Miyagi's specialty beef sea urchin sushi, seasonal chawanmushi
  
  Salad Sanriku Spring Salad (Smoked Silver Salad Marlin / Marlin)

  Grilled main Miyagi special beef
      Grilled oysters with miso on a ceramic plate
      Shiso-maki sweet miso
      Cooked brown rice (Kin no Ibuki / Date Masamu)
      Hatto soup
      Incense

  Dessert

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〇 Full course 7,700 yen

  Appetizer Miyagi's specialty beef sea urchin sushi
      Pickled swordfish Yellow sesame sauce
      Salted oysters with seaweed
      Strawberry with white
      Bake miso roasted

  Steamed oysters steamed with sake

  Fish dish Sanriku spring salad

  Meat dish Hidakami beef loin and beef tongue roasted

  Rice cooked in a kettle brown rice
      Boiled swordfish
      Hatto soup

  Dessert

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〇 Chef's recommended special full course 11,000 yen

  Appetizer Miyagi's specialty beef sea urchin sushi
      Pickled swordfish Yellow sesame sauce
      Salted oysters with seaweed
      Strawberry with white
      Bake miso roasted

  Bowl Oyster Makoto bowl

  Sashimi Miyagi salmon and fresh fish

  Fish dishes Sake boiled seasonal fresh fish

  Meat dish Hidakami beef shabu-shabu tailoring

  Rice cooked in a kettle brown rice
      Grilled beef tongue
      Hatto soup

  Dessert

* Details of each menu will be announced here as soon as they are decided.
* Menu may change without notice.
* Price includes tax

How to make a reservation |

Complete reservation system by phone or online (TEL: 03-3981-3231)

* The number of seats is limited.Please make your reservation as soon as possible.
* In the case of online reservation, we may not be able to accept the reservation due to the number of seats.
  An automatic email will be sent to you when the reservation is completed due to system reasons.
  Please note that we will inform you.
* Private rooms are also available (starting from 3,300 yen) Please contact us when making a reservation.

《Phoneephone reservation》
11: 00-19: 00 Regular holiday Tue Wed

Click here to make a reservation by phone
(TEL 03-3981-3231)

《Web reservation》

Ingredients |

<Swordfish>
Kesennuma Port has recorded the highest catch of "swordfish" in Japan in a row, and has been a special taste of the sea that has been loved by locals since the beginning of the Showa period.

<New Chinese beef>
In Kurihara City, in order to make healthy and delicious beef, we grow it with a feed containing 14 kinds of Chinese herbs such as perilla and adlay.It is a superb brand beef with a perfect balance of lean meat and sashimi and a light taste.
In addition, you can also enjoy "Michinoku Hidakami beef" and "Zao refreshing beef".

<True oysters>
It is a rich and delicious oyster that has been carefully cultivated in a beautiful and healthy environment, such as having acquired the "ASC certification" that certifies the aquaculture industry in consideration of the local community.The creamy umami that deepens with the cold is in season now.

<Polished rice: Masamu Date, Brown rice: Ibuki of gold>
Two types of rice that are said to be new brand rice in Miyagi prefecture. "Kin no Ibuki" is soft and sticky when cooked, and when you chew it, the sweetness and umami spreads later, and you can feel the taste different from conventional brown rice.Served in a freshly cooked clay pot.

<Bakke miso>
"Bakke" is a dialect of the Tohoku region that means "Fukinoto".The butterbur sprout, which is said to be a wild vegetable that heralds spring, comes out of the ground when the snow melts, so in Miyagi prefecture, "Bakke miso" combined with miso goes up to the table in spring.The aroma and bittersweetness of butterbur sprout makes you feel spring, and it is a local dish that has been seasoned at home for generations.

We also have a product sales corner