{"id":5309,"date":"2020-11-25T17:00:36","date_gmt":"2020-11-25T08:00:36","guid":{"rendered":"https:\/\/rakuzo.dkdining.com\/kyoto\/?post_type=blog&p=5309"},"modified":"2020-11-25T17:00:36","modified_gmt":"2020-11-25T08:00:36","slug":"%e3%80%90%e6%9b%b8%e3%81%8d%e8%be%bc%e3%81%bf%e5%8e%b3%e7%a6%81%e3%80%91%e3%80%90%e3%83%86%e3%83%b3%e3%83%97%e3%83%ac322%e5%ad%97%e3%80%91%e8%a4%87%e8%a3%bd%e7%94%a8%e3%83%86%e3%83%b3%e3%83%97-39","status":"publish","type":"blog","link":"https:\/\/rakuzo.dkdining.com\/kyoto\/en\/blog\/5309\/","title":{"rendered":"Banquet courses featuring a variety of delicacies unique to this time of year."},"content":{"rendered":"

\t\t\t\tHello, I am the PR manager for the Kyoto Ekimae branch of Rakuzo Utage, a private room restaurant.<\/p>\n

 <\/p>\n

In order to prevent infection by the new coronavirus, we are thoroughly wearing masks and ventilating the restaurant.
\nNow, starting this month, our restaurant is offering seasonal banquet courses using a variety of ingredients that are in season this time of year. Please refer to the following list for those who are planning a year-end party.<\/p>\n

 <\/p>\n

Delicious Yose-nabe with aroma of Hakyu soup stock.<\/span><\/strong><\/h2>\n

\"\"<\/a><\/p>\n

Seasonal Creation (nabe) Course 4,400 yen (tax included)<\/p>\n

A 10-course banquet course including 3 appetizers, salad, and assorted sashimi. The main dish, thick Hakubutsu hot pot, is a delicious gem not only for its ingredients but also for the flavor of the broth in which the deliciousness of the ingredients is infused. Zosui (rice with rice porridge) is served to finish the meal, but it can be changed to ramen if requested at the time of reservation.<\/p>\n

 <\/p>\n

Luxurious course with a collection of high quality ingredients<\/span><\/strong><\/h2>\n

\"\"<\/a><\/p>\n

Aburi Kaiseki Course 6,600 yen (tax included)<\/p>\n

The menu features a variety of top-grade ingredients such as simply grilled Japanese black beef, sea bream, snow crab, and tai meshi (sea bream rice). We also offer a four-course sashimi platter carefully selected by the chef himself. From appetizers to sweet dishes, this is a complete plan.<\/p>\n

 <\/p>\n

Lots of gorgeous menus!<\/span><\/strong><\/h2>\n

\"\"<\/a><\/p>\n

Japanese\/Western blended course 7,700 yen (tax included)<\/p>\n

Our chef has created a wide variety of gorgeous ingredients, including sashimi and sushi, zuwai crab from the North Sea, oysters from Hiroshima, and more. We have a variety of excellent dishes that are sure to make your sake go down a treat.
\nPlease take this opportunity to enjoy our signature banquet course.<\/p>\n

 <\/p>\n

Rakuzo Utage is a Japanese dining restaurant that offers private rooms of various sizes, and lavish use of seafood from the mountains and the sea.<\/p>\n

Private rooms of various sizes are available for a variety of occasions, from small drinking parties, business entertainment and dinners to medium-sized banquets and large groups.<\/p>\n

We will add color to your banquet with dishes that have been well received by men and women of all ages.
\nPlease try our most popular menu items such as beef tongue and grilled skewers.<\/p>\n

We also offer a wide variety of banquet courses with all-you-can-drink deals.<\/p>\n

We look forward to serving you all.<\/p>\n

Please call us or check our website to confirm our business days before visiting us.<\/p>\n

Phone:050-7301-6089<\/a>
\nOnline reservations are available atthis way (direction close to the speaker or towards the speaker)<\/a><\/p>\n

This is the PR manager for the Kyoto Ekimae branch of Rakuzo Utage, an all-private room restaurant.<\/p>\n

*Some copyright-free images may be used in the article.
\n*The contents, course structure, amounts, etc. listed may differ from actual conditions. Please confirm details at the time of reservation.\t\t<\/p>","protected":false},"featured_media":5283,"template":"","class_list":["post-5309","blog","type-blog","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n\u3053\u306e\u6642\u671f\u306a\u3089\u3067\u306f\u306e\u9038\u54c1\u3092\u63c3\u3048\u305f\u5bb4\u4f1a\u30b3\u30fc\u30b9 | \u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u3046\u305f\u3052 \u4eac\u90fd\u99c5\u524d\u5e97 - \u3010\u516c\u5f0f\u3011\u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u3046\u305f\u3052 \u4eac\u90fd\u99c5\u524d\u5e97<\/title>\n<meta name=\"description\" content=\"\u697d\u8535\u3046\u305f\u3052\u4eac\u90fd\u99c5\u524d \u5c45\u9152\u5c4b | \u697d\u8535\u3046\u305f\u3052\u4eac\u90fd\u99c5\u524d\u306f\u5168\u5e2d\u500b\u5ba4\u306e\u548c\u98df\u30c0\u30a4\u30cb\u30f3\u30b0\u3067\u3059 \u500b\u5ba4\u306f\u5927\u5c0f\u3055\u307e\u3056\u307e\u3054\u7528\u610f\u3057\u5c11\u4eba\u6570\u306e\u98f2\u307f\u4f1a\u3084 \u63a5\u5f85\u30fb\u4f1a\u98df\u3001\u4e2d\u898f\u6a21\u306e\u5bb4\u4f1a\u3084\u5927\u4eba\u6570\u306e\u56e3\u4f53\u3067\u306e\u3054\u5229\u7528\u307e\u3067 \u3044\u308d\u3044\u308d\u306a\u30b7\u30c1\u30e5\u30a8\u30fc\u30b7\u30e7\u30f3\u3067\u3054\u5229\u7528\u9802\u3051\u307e\u3059\u8001\u82e5\u7537\u5973\u306e\u9694\u305f\u308a\u306a\u304f\u3054\u597d\u8a55\u3044\u305f\u3060\u3044\u3066\u3044\u308b\u6599\u7406\u3067\u304a\u5ba2\u69d8\u306e\u3054\u5bb4\u4f1a\u3092\u5f69\u3089\u305b\u3066\u3044\u305f\u3060\u304d\u307e\u3059\u3002\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rakuzo.dkdining.com\/kyoto\/en\/blog\/5309\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u3053\u306e\u6642\u671f\u306a\u3089\u3067\u306f\u306e\u9038\u54c1\u3092\u63c3\u3048\u305f\u5bb4\u4f1a\u30b3\u30fc\u30b9 | \u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u3046\u305f\u3052 \u4eac\u90fd\u99c5\u524d\u5e97 - 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