海鮮料理と地鶏焼き鳥　甲羅丸　池袋店　別邸

【Course content】

◆Saki ◆

Two types of seasonal appetizers

A delicate appetizer that allows you to enjoy a little bit of each season's flavor.

◆Fertility◆

Tuna oil-marinated salad

A luxurious dish made with fresh bluefin tuna and fragrant vegetables.

◆Zori◆

Today's rare seared tuna

A rare cut of meat with concentrated flavor and melt-in-your-mouth texture

◆Excellent product◆

Genuine tuna negitoro dashi egg (made with fatty tuna)

This is a masterpiece in which the rich flavor of fatty tuna fills your mouth along with the dashi egg.

◆Fried food◆

Large Chicken Nanban with Homemade Mentaiko Tartar Sauce and Pickled Vegetables

A large portion of chicken nanban with plenty of homemade mentaiko tartar sauce.The pickled eggplant adds a refreshing touch to the aftertaste.

◆Grilled food◆

Squid liver butter soy sauce teppanyaki

A fragrant teppanyaki dish in which the rich liver butter brings out the flavor of the squid.

◆〆Things◆

Bluefin tuna sushi

A luxurious sushi made with the finest bluefin tuna, perfect for finishing off your meal.

◆Seasonal items◆

Assorted Oshika

Add some carefully selected seasonal pickles to accent your meal.

*This course is available only from Monday to Friday and is not available on weekends.

*Fridays and days before holidays are limited to 2 hours

【Cancellation Policy】

[Course] If you change or cancel your reservation between the day before and the day of your visit, a 100% cancellation fee will be charged.The deadline for changes is until midnight two days before your visit.

[Seating only] Cancellations made the day before your visit will be charged 1,000 yen per person, and cancellations made on the day of your visit will be charged 2,000 yen.The deadline for changes is until midnight two days before your visit.

*If there are duplicate reservations, reservations made by phone will be given priority.

*If we are unable to contact you, your reservation may be canceled.

*Please call us in advance to confirm during busy periods such as December.*Groups of 8 or more people must contact us at least one week in advance, and groups of 30 or more people must contact us at least two weeks in advance.