{"id":5628,"date":"2020-12-02T17:00:37","date_gmt":"2020-12-02T08:00:37","guid":{"rendered":"https:\/\/rakuzo.dkdining.com\/shinyokohama\/?post_type=blog&p=5628"},"modified":"2020-12-02T17:00:37","modified_gmt":"2020-12-02T08:00:37","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%ac311%e5%ad%97%e3%80%91%e8%a4%87%e8%a3%bd%e7%94%a8%e3%83%86%e3%83%b3%e3%83%97-43","status":"publish","type":"blog","link":"https:\/\/rakuzo.dkdining.com\/shinyokohama\/en\/blog\/5628\/","title":{"rendered":"Course Cuisine Perfect for the Year-End Party Season\uff5cRakuzo Utage Shin-Yokohama, all private rooms"},"content":{"rendered":"

\t\t\t\tHello, I am the PR person in charge of the Shin-Yokohama branch of Rakuzo Utage, a private room.<\/p>\n

December is the season for year-end parties. Our restaurant is waiting for you with a variety of course menus perfect for the year-end party season.<\/p>\n

 <\/p>\n

Colorful seasonal flavors<\/span><\/strong><\/h2>\n

\"\"<\/p>\n

The \"Seasonal Taste (Ippin) Course\" is a popular and colorful course. You can enjoy the batter-fried salmon and scallop with greens tartar and chirashi-zushi of cold yellowtail with sesame sauce.
\nDetailed course content is as follows<\/p>\n

Seasonal Taste (Ippin) Course (10 dishes)
\nCheese Tsukune with Oyama Chicken Cartilage
\nchar-grilled chicken skin and wakame stem with sesame ponzu sauce
\nsoft tofu and crab satsuma-age
\nSalad] Colorful Salad with Prosciutto Ham and Cottage Cheese
\nBoiled edamame (soybeans)
\nSashimi] Assorted 3 kinds of sashimi
\nDeep Fried Salmon and Scallop in Batter with Green Vegetable Tartar
\nGrilled pork and maboroshi miso on konbu
\nChirashi-sushi with cold yellowtail and sesame sauce
\nToday's dessert<\/p>\n

 <\/p>\n

Kuzushi Kaiseki with an elaborate twist<\/span><\/strong><\/h2>\n

\"\"<\/p>\n

The \"Kuzushi Kaiseki (Ippin) Course\" boasts a variety of elaborate dishes. Enjoy dishes such as ponzu jelly with ankimo (Japanese liver) and oyako-zushi (sushi with salmon and salmon roe).
\nDetailed course content is as follows<\/p>\n

Kuzushi Kaiseki (Ippin) Course (12 dishes)
\nAnkimo ponzu jus (vinegared anglerfish liver)
\nCheese Tsukune with Oyama Chicken Cartilage
\nchar-grilled chicken skin and wakame stem with sesame ponzu sauce
\nsoft tofu and crab satsuma-age
\nSalad] Colorful Salad with Prosciutto Ham and Cottage Cheese
\nBoiled edamame (soybeans)
\nSashimi] Assorted 3 kinds of sashimi
\n\u3010Age\u3011 Tempura of snow crab and shrimp
\nSteamed egg custard
\nGrilled special beef steak - Demi-glace with charred garlic
\nMeal\u3011 Salmon and salmon roe sushi with oyako (salmon roe)
\nToday's dessert<\/p>\n

 <\/p>\n

Our restaurant is a Japanese dining room with all private rooms.
\nPrivate rooms of various sizes are available for various occasions, from small drinking parties, business entertainment, dinners, medium-sized banquets, and large groups.<\/p>\n

We will color your banquet with dishes that are popular among men and women of all ages. Please be sure to try our most popular dishes such as beef tongue and grilled skewers. We also have original dishes that we are proud of. We hope you will enjoy our specialties.<\/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 number: 050-7301-4581<\/p>\n

This is the PR manager for the Shin-Yokohama branch of Rakuzo Utage, a private room restaurant!<\/p>\n

*Some copyright-free images may be used in the article.<\/p>\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":5556,"template":"","class_list":["post-5628","blog","type-blog","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n\u5fd8\u5e74\u4f1a\u30b7\u30fc\u30ba\u30f3\u306b\u3074\u3063\u305f\u308a\u306e\u30b3\u30fc\u30b9\u6599\u7406 | \u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u3046\u305f\u3052 \u65b0\u6a2a\u6d5c\u5e97 - \u3010\u516c\u5f0f\u3011\u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u3046\u305f\u3052 \u65b0\u6a2a\u6d5c\u5e97<\/title>\n<meta name=\"description\" content=\"\u697d\u8535\u3046\u305f\u3052\u65b0\u6a2a\u6d5c \u5c45\u9152\u5c4b | \u5f53\u5e97\u306f\u5168\u5e2d\u500b\u5ba4\u306e\u548c\u98df\u30c0\u30a4\u30cb\u30f3\u30b0\u3067\u3059\u3002 \u500b\u5ba4\u306f\u5927\u5c0f\u3055\u307e\u3056\u307e\u3054\u7528\u610f\u3057\u5c11\u4eba\u6570\u306e\u98f2\u307f\u4f1a\u3084\u3001\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\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\/shinyokohama\/en\/blog\/5628\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u5fd8\u5e74\u4f1a\u30b7\u30fc\u30ba\u30f3\u306b\u3074\u3063\u305f\u308a\u306e\u30b3\u30fc\u30b9\u6599\u7406 | \u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u3046\u305f\u3052 \u65b0\u6a2a\u6d5c\u5e97 - 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