Japanese cuisine Ginza Shikian
Recommended Dishes
Nagomi 10,000 JPY
和A combo of eight “omotenashi” dishes with all kinds of foodstuffs from the Sanin district, and a focus on fresh seafood harvested from the Sea of Japan. (Reservations required at least a day in advance.)
Takumi 12,000 JPY
匠A combo of eight “omotenashi” dishes with all kinds of foodstuffs from the Sanin district, and a focus on fresh seafood harvested from the Sea of Japan. (Reservations required at least a day in advance.)
Miyabi 8,000 JPY
雅A combo of nine “omotenashi” dishes with all kinds of foodstuffs from the Sanin district, and a focus on fresh seafood harvested from the Sea of Japan. (Reservations required at least a day in advance.)
Torafugu (globefish) Course 16,200 JPY
とらふぐコースLuxurious, winter course dishes which enable you to fully enjoy “torafugu,” from the Sea of Japan off the Sanin coast, prepared in various ways. Available only from November to March. (Reservations required at least two days in advance.)
Master Chef’s Choice Course From 15,000 JPY
料理長お任せコースThis course is quite satisfying in both quantity and quality, and can be arranged in accordance with your budget. The chef’s skills and good sense make it a banquet of high-quality “omotenashi” dishes. (Reservations required at least a day in advance.)
Dinner Courses
Nagomi 10,000 JPY
和A combo of eight “omotenashi” dishes with all kinds of foodstuffs from the Sanin district, and a focus on fresh seafood harvested from the Sea of Japan. (Reservations required at least a day in advance.)
Takumi 12,000 JPY
匠A combo of eight “omotenashi” dishes with all kinds of foodstuffs from the Sanin district, and a focus on fresh seafood harvested from the Sea of Japan. (Reservations required at least a day in advance.)
Miyabi 8,000 JPY
雅A combo of nine “omotenashi” dishes with all kinds of foodstuffs from the Sanin district, and a focus on fresh seafood harvested from the Sea of Japan. (Reservations required at least a day in advance.)
Master Chef’s Choice Course From 15,000 JPY
シェフのおまかせコースThis course is quite satisfying in both quantity and quality, and can be arranged in accordance with your budget. The chef’s skills and good sense make it a banquet of high-quality “omotenashi” dishes. (Reservations required at least a day in advance.)
Seasonal Courses
Matsubagani (snow crab) Course 21,600 JPY
松葉蟹コースLuxurious winter course dishes of matsubagani, airlifted "live" from the Sanin district. Available only from November to March. (Reservations required at least two days in advance.)
Torafugu (globefish) Course 16,200 JPY
とらふぐコースLuxurious winter course dishes which enable you to fully enjoy “torafugu,” from the Sea of Japan off the Sanin coast, prepared in various ways. Available only from November to March. (Reservations required at least two days in advance.)
À la carte Dishes
Shuto (salted and fermented fish entrails) 756 JPY
酒盗
Dashimaki-tamago (Japanese-style rolled omelet) 864 JPY
出汁巻き玉子
Kujira-no-tare (processed whale meat) 972 JPY
鯨のタレTorisukinabe (chicken sukiyaki) 972 JPY
とりすき鍋We use “Daisen chicken,” Tottori’s local chicken.
Salt Roasted Daisen Chicken 1,296 JPY
大山どり塩焼き
Rice Porridge, with egg 972 JPY
玉子雑炊Rice Porridge, with Daisen chicken 1,296 JPY
大山どり雑炊
