2018.10.24
Hello, I am the PR person for Rakuzo Utage Tennoji Apollo Building.
Autumn is the season of appetite!
Rakuzo Utage Tennoji Apollo Building Branch offers a banquet course perfect for the autumn season of appetite.
Please enjoy to your heart's content our signature course meals using an abundance of seasonal ingredients.
The "Seasonal Creation Course" is gaining popularity as it offers 10 creative dishes at an affordable price.
In this course, you can enjoy "Deep-fried battered red fish with yuzu-scented grated grated Mizore-an" as seafood and "Oven-baked young chicken with burnt soy sauce cream" as grilled dish, both main dishes.
In addition, dishes such as "Bruschetta with vinegared mackerel," "Deep-fried red azuma fish" and "Deep-fried and soaked cartilage tsukune and Shimabara shiitake mushrooms" are all autumn-inspired dishes.
The "Kuzushi Kaiseki Course" is recommended for those who wish to enjoy a sumptuous taste of elaborate cuisine.
This course offers a total of 12 dishes.
The fried dish is "Zuwai crab and shrimp tempura" and the grilled dish is "Selected beef steak.
The course also includes a variety of other gorgeous dishes such as "Deep-fried lotus root and seasonal vegetables," "Three kinds of sashimi," "Kaisen bara chirashi," and more.
Rakuzo Utage Tennoji Apollo Building is a Japanese dining room with all private rooms.
Private rooms of various sizes are available for various occasions, from small drinking parties, business entertainment, dinners, medium-sized banquets, and large groups. We will color your banquet with dishes that are popular with both men and women, young and old alike. Please be sure to try our most popular dishes such as beef tongue and grilled skewers. We are also proud of our original dishes.
Twitter.this way (direction close to the speaker or towards the speaker)
Instagram isthis way (direction close to the speaker or towards the speaker)
Phone number: 050-7301-6094
This is the PR manager for Rakuzo Utage Tennoji Apollo Building!
*Some copyright-free images may be used in the article.