Dining

Dining
Kanaya Kaiseki Cuisine
Dining John Kanaya
Teppan Zendokoro Kanaya

Kanaya-style Teppan Kaiseki:

Winter Ingredients and Example of Menu

Charcoal-grilled king crab

Appetizers

Foie gras and buckwheat mille crepe cake
Whelk and vegetables in Spanish-style garlic sauce
Nasu sangenton pork prosciutto crudo and persimmon

Sashimi

Sauteed lobster with sauce americaine

Seafood dish

Teppan grilled wagyu beef and charcoal-grilled lamb chop

Amuse:
Kanaya's signature egg,
Kanaya style wagyu beef bouillon,
and wagyu roast beef sushi
Appetizers:
Foie gras and buckwheat mille crepe cake
Whelk and vegetables in Spanish-style garlic sauce
Nasu sangenton pork prosciutto crudo and persimmon
Warm dish:
Snow crab and avocado with celeriac puree
Seafood dish:
Sauteed lobster with sauce americaine
Steamed dish:
Wonton in shark fin soup
Braised pork in soy sauce
Meat dish:
Teppan grilled wagyu beef
and charcoal-grilled lamb chop
Rice:
Fried garlic rice
Miso soup and Japanese pickles
Dessert:
Chocolate terrine
with strawberry grown in Tochigi prefecture

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