Limited Time Restaurant Washoku-an

Seasonal ingredients carefully selected from all over Japan
Limited Time Restaurant for a full five-senses experience

Business period: January 26, 2026 (Monday) ~ end of October 2026 (planned)

Information

Location: South Tower２F
Hours: 11:30 a.m. – 3:00 p.m. (Last order at 2:00 p.m.)
5:00 p.m. – 9:00 p.m. (Last order for courses 8:00 p.m., à la carte 8:30 p.m.)
Number of Seats: 45席（全席禁煙）

*Prices include service charge and tax.
*The photos are for illustrative purposes only. Depending on the season, weather, and availability of ingredients, the menu and tableware may change.
*We do not have private rooms.

We offer a special natural yam from Sasaki Farm in Karatsu, Saga Prefecture, served as tororo (grated yam) and tempura.
Please also enjoy the strong-kneed Nagaoka Koshihikari seaweed soba from Kojimaya in Niigata Prefecture, topped with sticky seaweed, okra, and nameko mushrooms.
In keeping with Saga Prefecture, please enjoy your meal in Arita porcelain ware.

Morina - Karatsu natural yam tororo
Karatsu natural yam tempura, green vegetable, yam salt
Bowl - Nagaoka seaweed soba
Sanriku mekabu (seaweed), okra, nameko mushrooms
Yui sakura shrimp
Assorted vegetables
Soba dipping sauce - bonito broth
Sesame vinegar dipping sauce (palate cleanser)
Condiments - green onion, flavored seaweed, wasabi, myoga (Japanese ginger)

*The photo is for illustrative purposes only. The menu and dishes may change depending on the season, weather, and availability of ingredients.

This seasonal set meal, made with seasonal ingredients, is a dish our head chef proudly recommends.
We will bring you the flavors of autumn.

Small bowl　　 Purple sweet potato marble tofu, goji berries, clear dashi glaze, wasabi
　　　　　　Grilled saury with grated mushrooms and ponzu sauce, topped with green onions.
　　　　　　White fish sashimi with grated ginger
　　　　　　Edo-shintori greens with masago dressing
Sashimi　　 Two kinds of garnish, wasabi
Grilled dish　　 Grilled flounder with miso sauce and side dishes
Fried food　　 Deep-fried shrimp in Rikyu style
　　　　　　Mushroom tempura, green vegetables, lemon
Steamed dishes　　 Steamed egg custard with chicken and autumn vegetables
　　　　　　Maple leaf-shaped gluten cake with clear dashi glaze,
Rice dish　　 Mushroom rice, pickles
Bowl　　 Crab and seaweed dumpling soup
　　　　　　Kyoto-style baked gluten, mekabu seaweed, and green onions
Dessert & fruit　　 Sweetness and fruit

*The photo is for illustrative purposes only.
*Please note that the menu, tableware, etc. may change depending on the season and weather.
*The prices listed include service charge and tax.

Tue, September 1 – Sat, October 31, 2026

This lunch course features a selection of autumn flavors.
Enjoy seasonal dishes crafted with fresh, seasonal ingredients and the skills of our master chefs.

Small bowl: Purple sweet potato marble tofu, ginkgo nut and sweet potato, goji berries, thin starchy sauce, wasabi
Grilled saury and mushrooms with grated radish ponzu sauce, topped with green onions
White fish in jelly, sakura shrimp, grated ginger
Edo-style greens dressed with cod roe
Sashimi: Assorted sashimi (three kinds), garnish, wasabi
Grilled dish: flavored grilled fish, side dishes
Deep-fried dishes: Salmon Rikyu-style tempura, mushroom tempura, oily fish, mountain salt, lemon
Steamed dish: Steamed egg custard with crab and autumn vegetables, maple leaf-shaped gluten, oily fish, and thin starchy sauce
Meal: Mushroom rice, pickles
Soup: Red miso soup
Dessert: Sweets and Fruits

*The photo is for illustrative purposes only.
*Please note that the menu, tableware, etc. may change depending on the season and weather.
*The prices listed include service charge and tax.

13,000円 *サービス料・税金込

1st Plate: Seared Scallop Soup, Matsutake Mushroom, Kyoto Baked Wheat Gluten, Mekabu (Seaweed)
Purple Sweet Potato Marble Tofu, Karasumi (Dried Mullet Roe), Ginkgo, Chinese Wolfberry, Clear Dashi Sauce, Wasabi

2nd Plate: Simmered Pacific Saury in Arima Broth
Tuna Skin & Mushroom with Grated Daikon & Ponzu, Green Onion
White Fish Shioyose, Sakura Shrimp, Grated Ginger
Chrysanthemum Greens & Pumpkin in Tofu Dressing
Today's Bite

Sashimi: Three Kinds of Today's Sashimi with Garnishes

Grilled Dish: Golden Grilled Salmon with Garnishes
Omi Duck Grilled with Sea Salt, Simmered Persimmon in Honey, Vegetables

Rice: Mushroom Mixed Rice, Red Miso Soup, Pickles

Dessert: Fruits and Sweets

*The photo is for illustrative purposes only.
*Menu and utensils may change depending on the season and weather.
*The above price includes tax and a 15% service charge.

Period: September 1 (Tue) - October 31 (Sat), 2026

料金：17,000円～ *サービス料・税金込

Recommended
Dinner

17,000円 *サービス料・税金込

This chef's recommended course allows you to savor the differences in the flavors and characteristics of the ingredients, brought out through three different types of broth.
Enjoy the profound world of dashi (broth), a hallmark of Japanese cuisine.

Tasting Dashi: A Comparison of Three Types of Dashi from Washoku-an

First Dish: Seared Scallop Soup with Matsutake Mushrooms, Kyoto-style Baked Wheat Gluten, and Mekabu Seaweed
Purple sweet potato marble tofu, dried mullet roe, ginkgo nuts and sweet potato, goji berries, a lightly thickened dashi sauce, wasabi

Second dish: Sanma (Pacific saury) simmered in Arima style sauce
Tuna skin and mushroom with grated daikon radish and ponzu sauce, topped with green onions.
White fish in Shio-yose style, sakura shrimp, grated ginger
Chrysanthemum greens and pumpkin salad with white dressing
Today's bite

Sashimi: Today's three kinds of sashimi, with side dishes

Grilled dish: Golden-grilled salmon with side dishes
Omi Duck Grilled in Mishio, Persimmon Simmered in Honey, and Side Vegetables

Simmered dish: Kanto-style simmered dish with chrysanthemum sauce, mustard, and yuzu pepper.
Negima: pork belly, egg, turnip, shiitake mushroom, maple leaf-shaped gluten, and mustard greens.
Today's Special Dish

Meal: Mushroom rice, red miso soup, pickles

Fruits and sweets

*The photo is for illustrative purposes only.
*Please note that the menu, tableware, etc. may change depending on the season and weather.
*The above prices include tax and a 15% service charge.

21,000円 *サービス料・税金込

This chef's recommended course allows you to savor the differences in the flavors and characteristics of the ingredients, brought out through three different types of broth.
Enjoy the profound world of dashi (broth), a hallmark of Japanese cuisine.

Tasting Dashi: A Comparison of Three Types of Dashi from Washoku-an

First Dish: Seared Scallop Soup with Matsutake Mushrooms, Kyoto-style Baked Wheat Gluten, and Mekabu Seaweed
Purple sweet potato marble tofu, dried mullet roe, ginkgo nuts and sweet potato, goji berries, a lightly thickened dashi sauce, wasabi

Second dish: Sanma (Pacific saury) simmered in Arima style sauce
Tuna skin and mushroom with grated daikon radish and ponzu sauce, topped with green onions.
White fish in Shio-yose style, sakura shrimp, grated ginger
Chrysanthemum greens and pumpkin salad with white dressing
Today's bite

Sashimi: Today's three kinds of sashimi, with side dishes

Grilled dish: Golden-grilled salmon with side dishes
Omi Duck Grilled in Mishio, Persimmon Simmered in Honey, and Side Vegetables

Meat dish: Wagyu beef grilled with yuzu citrus, served with vegetables.

Simmered dish: Kanto-style simmered dish with chrysanthemum sauce, mustard, and yuzu pepper.
Negima: pork belly, egg, turnip, shiitake mushrooms
Maple leaf-shaped gluten, Shintorina greens
Today's Special Dish

Meal: Mushroom rice, red miso soup, pickles

Fruits and sweets

*The photo is for illustrative purposes only.
*Please note that the menu, tableware, etc. may change depending on the season and weather.
*The above prices include tax and a 15% service charge.

- One kind of small bowl dish
- Seared Kurobuta (Berkshire) pork kakuni (braised pork) with aromatic seaweed, green onion, and Hida sansho (Japanese pepper)
- White rice (Koshihikari rice from Minamiuonuma, Niigata Prefecture)
- Tonjiru (pork miso soup)
- Pickles

*Please note that the photo is for illustrative purposes only. The menu and dishes may change depending on the season, weather, and availability of ingredients.

We simmered the elegantly fatty black cod in Washoku-an bonito broth to bring out its delicious flavor.
Enjoy the delicious flavors of the daikon radish, along with the broth, down to the last drop.

• Small side dish: One type that changes daily
• Simmered fish: Simmered black cod
Side dishes
Rice: Koshihikari rice from Niigata Prefecture
• Bowl of pork soup
Pickles

*The photo is for illustrative purposes only. The menu and tableware may change depending on the season, weather, and availability of ingredients.

- Teriyaki chicken
- Fried chicken (karaage)
- Steamed chicken salad with Saikyo miso dressing
- White rice (Koshihikari from Minamiuonuma, Niigata Prefecture)
- Pork miso soup
- Pickles

* The photo is for illustrative purposes only. The menu and dishes may change depending on the season, weather, and availability of ingredients.

<Menu>
Today's appetizers
Tempura shrimp (2 pieces)
White fish
Three kinds of vegetables
Tentsuyu, Oroshi
Meat dish: Teriyaki chicken
or
Japanese Black Wagyu Beef with Aromatic Flavor (+7,000 yen)
Today's meal: Five-piece nigiri sushi set with pickled ginger.
Clear soup
Fruits and sweets

*The photo is for illustrative purposes only. The menu, tableware, etc. may change depending on the season, weather, and availability of ingredients.

◆ Details
・Dinner (entry between 5:00 PM and 7:00 PM)
・IBASHO usage (5:00 PM to 10:00 PM)

◆ Menu
Plate 1: Seared Scallop Soup, Matsutake Mushroom, Kyoto Baked Wheat Gluten, Mekabu
Purple Sweet Potato Marble Tofu, Karasumi (Dried Mullet Roe), Ginkgo & Sweet Potato
Goji Berries, Gin-an Sauce, Wasabi

Plate 2: Simmered Pacific Saury
Tuna Skin & Mushroom with Grated Daikon & Ponzu, Green Onion
White Fish Shio-yose, Sakura Shrimp, Grated Ginger
Chrysanthemum Greens & Pumpkin with White Dressing
Today's Amuse-Bouche

Sashimi: Three Kinds of Today's Sashimi & Garnishes

Grilled: Golden Grilled Salmon & Side
Omi Duck Grilled with Salt, Simmered Persimmon, Side Vegetables

Simmered Dish: Mid-Autumn Kanto-style Oden, Chrysanthemum Flower Sauce, Mustard, Yuzu Pepper
Negima, Pork Belly, Quail Egg, Turnip, Shiitake Mushroom
Maple Leaf Wheat Gluten, Shintorina
Today's Special Side Dish

Rice: Mushroom Mixed Rice, Red Miso Soup, Pickles

Fruit & Dessert

【Please Note】
※Plan fees are to be paid at the restaurant.
※IBASHO usage time is from 5:00 PM to 10:00 PM. (Not available before 5:00 PM) Last order for IBASHO is at 9:30 PM.
※For children in elementary school and above, we offer a special meal set “Washoku-an Children's Meal × IBASHO Night” (6,000 yen) which includes IBASHO usage fee.
※If you do not order the children's meal set, an additional IBASHO usage fee of 5,000 yen will be charged for children in elementary school and above.
※The photo is for illustrative purposes only. The menu, dishes, and utensils may change depending on the season, weather, and availability of ingredients.
※This plan cannot be combined with other discount coupons or vouchers.

Tuna Jerky 2,000 yen
Three Kinds of Sashimi 4,000 yen
Fried Chicken with Yuzu Aroma 2,500 yen

*Prices include service charge and tax.
*The photo is for illustrative purposes only.
*Due to seasonal, weather, and procurement conditions, the menu and serving dishes may change.

4,000円 *サービス料･税金込

Sashimi: Assorted Sashimi (2 kinds)
Grilled Dish: Seasonal Fish
Fried Dishes: Colorful Deep-Fried Shrimp
Fried Chicken (Karaage)
Steamed Dish: Chawanmushi (Savory Egg Custard)
Rice & Soup: Rice & Miso Soup
Dessert

[Wakaba & Karin require reservation by the day before]
*Please inform our staff in advance of any allergies or dietary restrictions.
*The photo is for illustrative purposes only. Menu and dishware may change depending on the season, weather, and availability of ingredients.

A la carte menu

5,500円 *サービス料･税金込

Sashimi: Assorted Sashimi (2 kinds)
Grilled Dish: Seasonal Fish
Meat Dish: Beef teriyaki
Fried Dishes: Colorful Deep-Fried Shrimp
Fried chicken
Steamed Dish: Crab Chawanmushi (Savory Egg Custard with Crab)
Rice & Soup: Rice and Miso Soup
Sweets: Anmitsu (Japanese Fruit Parfait with Bean Paste) and Dessert
Dessert

[Wakaba and Karin require reservations by the day before]
*Please inform our staff in advance of any food allergies or dietary restrictions.
*The photo is for illustrative purposes only. The menu and tableware may change depending on the season, weather, and availability of ingredients.

À la carte menu

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Dining

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Limited Time Restaurant Washoku-an

Seasonal ingredients carefully selected from all over Japan
Limited Time Restaurant for a full five-senses experience

Information

Menu

Karatsu Wild Yam Tororo Soba

Shu-an Gozen

Lunch Course - Nagomi (Japanese)

Dinner course Meian Meiori～Plum～”

A dinner course to savor the flavor of dashi (Japanese broth)
"MeiIori～Pine/Bamboo～”

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Availability Search

Dining

Bars & Lounges

Phone Reservation

Limited Time Restaurant Washoku-an

Seasonal ingredients carefully selected from all over JapanLimited Time Restaurant for a full five-senses experience

Information

Menu

Karatsu Wild Yam Tororo Soba

Shu-an Gozen

Lunch Course - Nagomi (Japanese)

Dinner course Meian Meiori～Plum～”

A dinner course to savor the flavor of dashi (Japanese broth)"MeiIori～Pine/Bamboo～”

OktoberfestChef's Recommended Menu

Content

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Period

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Price

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Seasonal ingredients carefully selected from all over Japan
Limited Time Restaurant for a full five-senses experience

A dinner course to savor the flavor of dashi (Japanese broth)
"MeiIori～Pine/Bamboo～”

Oktoberfest
Chef's Recommended Menu