Seasonal Menu Restaurant "ZK"
Sophisticated interior and panoramic views
Using carefully selected seasonal ingredients, our chefs have created special menus for European, Japanese and Teppanyaki cuisine.
| Time | ■Dinner 17:00-22:00 (21:00 LO) |
|---|
Summer July 2026
Western cuisine
Striped jack and okra tartare with caviar
Cold consommé-style abalone and eggplant with a jade-colored broth, accented with prosciutto.
Roasted Japanese Black Wagyu Beef Fillet with Sautéed Smoked Foie Gras
Seasonal ￥22,000
• Amuse-bouche • Striped jack and okra tartare with caviar • Cold abalone and eggplant consommé with jade accent and prosciutto • Pasta Fredda with conger eel and myoga ginger, tagliolini bianco with sea urchin and salmon roe • Grilled fresh fish with sardine and anchovy concentrato • Roasted Japanese Black Wagyu beef fillet with sautéed smoked foie gras • Fromage mousse with mango and lime
Teppanyaki
Conger eel and water eggplant escabeche
Foie gras and Hokkaido scallops
Isaki tiger prawns
Miyabi ¥25,000
- A dish from ZK - Escabeche of conger eel and water eggplant - Foie gras and Hokkaido scallops - Grunt and kuruma shrimp - Osaka Ume beef - Grilled vegetables - Rice cooked in a pot - Red miso soup, pickles - Dessert
Japanese cuisine
(Soup) Clear soup with peony-shaped conger eel
(Sashimi) Assortment of Five Kinds
(Grilled dishes) A comparison of the taste of conger eel and eel.
Souten ¥22,000
(Appetizer) Grilled eggplant with grated yam and caviar (Soup) Clear soup with peony conger eel (Sashimi) Assortment of five kinds (Grilled dish) Comparison of conger eel and eel (Small hot pot) Conger eel Yanagawa hot pot (Main dish) Seared Wagyu beef loin with red wine sauce (Vinegared dish) Seared octopus (Soup) Red miso soup (Rice dish) Abalone rice (Pickles) Assortment of three kinds (Dessert) Mango and muscat grapes
August 2026 Summer
Western cuisine
Striped jack mackerel and Senshu eggplant insalata with cherry tomato and myoga ginger checca sauce, topped with caviar.
Pasta Fredda with sea urchin and bigfin reef squid, served with salmon roe.
Pan-seared fresh fish with sweet corn and kataifi pastry, served with a fresh ginger sauce.
Seasonal ￥22,000
• Amuse-bouche • Striped jack mackerel and Senshu eggplant insalata with cherry tomato and myoga ginger checca sauce and caviar • Abalone and octopus confit with lardo and spices • Sea urchin and bigfin reef squid pasta fredda with tagliatelle and salmon roe • Pan-seared fresh fish with sweet corn and kataifi pasta and fresh ginger sauce • Roasted Japanese Black beef fillet with sautéed foie gras and Sakai shallot salsa verte • Peche Melba
Teppanyaki
Grilled eel and paprika mousse
Cold pot-au-feu made with Japanese Black Wagyu beef
Isaki (grunt), Kuruma shrimp, Kamo eggplant
Miyabi ¥25,000
- A dish from ZK - Grilled eel and paprika mousse - Cold pot-au-feu of Japanese Black beef - Grunt and kuruma shrimp
Osaka Ume Beef, grilled vegetables, rice cooked in a pot, red miso soup, pickles, and fruit.
Japanese cuisine
(Appetizer) Crystal Assortment with Corn Paste
(Grilled dish) Beltfish wrapped in foie gras and baked.
(A hearty snack) Wagyu beef loin wrapped in summer vegetables
Souten ¥22,000
(Appetizer) Crystal jelly with corn sauce (Soup) Clear soup with thinly sliced abalone (Sashimi) Assortment of five kinds (Simmered dish) Eel and winter melon (Grilled dish) Beltfish wrapped in foie gras and grilled (Main dish) Wagyu beef loin wrapped in summer vegetables (Vinegared dish) Pike conger (Soup) Red miso soup (Rice dish) Sweetfish rice (Pickles) Assortment of three kinds (Dessert) Fruit
*The displayed price includes consumption tax and service charge (15%).
*The photos and videos are for illustrative purposes only.
*The menu may change depending on the supply situation.
*Prices are subject to change without notice.
*If you have any allergies to ingredients, please inform a member of staff in advance.
・If you have severe allergies, please contact us for advice. We may refuse your use of the facility, as we prioritize your safety.
・The food served is prepared in the same kitchen as the other guests, so there is a possibility that allergens may be mixed in. Please be aware that the meals served by our hotel are hypoallergenic.
- Please consult a specialist and make your own final decision.
・Ingredients used in the menu may change without notice.
For inquiries about status of this event
TEL: 0120-611-147 (General)
TEL: 06-6628-6187 (Mobile) (Reception hours: 10AM-7PM)
