Dining

Dining
Kanaya Kaiseki Cuisine
Dining John Kanaya
Teppan Zendokoro Kanaya

Kanaya-style Teppan Kaiseki:

Summer Ingredients and Example of Menu

Charcoal-grilled king crab

Amuse

Steamed green pea custard
Wagyu beef bouillon soup
Wagyu roast beef sushi

Hors d oeuvre

Kawamata gamecook and foie gras terrine
with Japanese chili paste
Nasu sangenton pork prociutto and procitto mousse
Argentine red shrimp with capellini

Appetizers

Charcoal grilled unagi
with hairy crab
and shark fin starchy sauce

Seafood dish

Sweetfish confit meuniere
with beurre blanc sauce

Meat dish

Grilled Nasunogahara
wagyu beef tenderloin
and vension loin with raisin marsala sauce

Amuse:
Steamed green pea custard
Wagyu beef bouillon soup
Wagyu roast beef sushi
Hors d'oeuvre:
Kawamata gamecook and foie gras terrine
with Japanese chili paste
Nasu sangenton pork prociutto
and procitto mousse
Argentine red shrimp with capellini
Appetizers:
Charcoal grilled unagi with hairy crab
and shark fin starchy sauce
Seafood dish:
Sweetfish confit meuniere
with beurre blanc sauce
Steamed dish:
Steamed potato and corn with butter
Meat dish:
Grilled Nasunogahara wagyu beef tenderloin
and vension loin with raisin marsala sauce
Rice:
Fried garlic rice
Miso soup and Japanese pickles
Dessert:
Matcha cheese cake
Sweet rice jelly with red bean
Japanese steamed cake with soybean flour

* Meal times are approximately 2 hours
* The above is an image of the seasonal summer 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 autumn day