Dining

Dining
Kanaya Kaiseki Cuisine
Dining John Kanaya
Teppan Zendokoro Kanaya

Kanaya-style Teppan Kaiseki:

Autumn Ingredients and Example of Menu

Charcoal-grilled king crab

Hors d oeuvre

Premium Yashio Masu (rainbow trout) croquette
Bacon wrapped water bamboo shoot
with squid and scallop mousse
Sweet potato cappuccino

Sashimi

Thinly sliced seasonal whitefish
with truffle flavored dressing

Seafood dish

Sauteed Japanese spiny lobster
with white miso butter sauce

Meat dish

Pan-fried Nasunogahara wagyu beef sirloin
and tenderloin

Amuse:
Japanese egg custard with mushrooms
Wagyu beef bouillon soup
Wagyu roast beef sushi
Hors d'oeuvre:
Premium Yashio Masu (rainbow trout) croquette
Bacon wrapped water bamboo shoot
with squid and scallop mousse
Sweet potato cappuccino
Sashimi:
Thinly sliced seasonal whitefish
with truffle flavored dressing
Seafood dish:
Sauteed Japanese spiny lobster
with white miso butter sauce
Steamed dish:
Steamed Nasu sangenton pork dumpling
Pureed turnip soup with porcini
Meat dish:
Pan-fried Nasunogahara wagyu beef sirloin
and tenderloin
Rice:
Fried garlic rice
Miso soup and Japanese pickles
Dessert:
Chestnut cream puff
and glazed Japanese pear

* Meal times are approximately 2 hours
* The above is an image of the seasonal menu.
* Please note that the menu is subject to change without prior notice due to factors such as ingredient availability.

Sample Menu
HomeーDiningーTeppan Zendokoro Kanaya The menu for one winter day