8/1再開 鉄板　せきね

[Cold dishes]

Kondo-san's edamame, matcha puree and mozzarella cheese

[Grilled]

Hiramasa aged charcoal grilled

[Soup]

Red sea bream meatballs, rare, garnished with water shield

[pottery]

Grilled abalone and white eggplant with shichimi and pistachio sauce

[seafood]

Canadian lobster in sake butter sauce,

With Manganji peppers and kelp oil

[Palate cleanser]

Watermelon granita with shiso leaves as an accent

[steak]

Chateaubriand steak made from premium Yamagata beef

・Four types of sauce: wasabi, red wine sauce, charcoal salt, and corn puree

[salad]

Directly delivered from Hanyu, deep-fried summer vegetables in a salad style with a sauce made from Tosa vinegar and grated sesame seeds

[Hagama rice]

Saitama Prefecture Shishito peppers and kainomi grilled over straw

Served with Tanaka Farm pickled egg yolk, avocado and cucumber pickled in rice bran, and beef tendon red soup stock

[dessert]

Yamanashi Prefecture Daito ice cream and Mizuyokan, mascarpone sauce

[Confectionery]

Chocolate shavings, Japanese pepper and yuzu

[tea]

Roasted brown rice cold brew tea

Please note that the menu may change on the day depending on the availability of ingredients.