2017.03.29
Hello, I am the PR person in charge of Rakuzo Utage Yurakucho branch.
March is coming to an end, and spring is finally here. Rakuzo Utage Yurakucho has prepared a fully private room suitable for a spring welcome and farewell party, and is waiting for you. Weekday banquets are also welcome. Please let us know at the time of reservation if you have a preferred room. (Please call us at 050-7300-4013.)
The food is what makes a banquet colorful. Our chefs bring in the finest ingredients from all over the country and prepare them with the utmost care and skill. Let us introduce you to some of the ingredients we are proud of.
First is the "Dashi-maki Tamago" (rolled egg), which is made with the "dashi" broth that is the key ingredient in Japanese cuisine. The taste of Japanese food is determined by the broth. At Rakuzo Utage Yurakucho, we use the highest quality soy sauce with a dashi broth made from a generous amount of bonito flakes and mixed flakes from Makurazaki, and kelp from Hokkaido. The dashimaki tamago made with this broth has a mellow flavor.
Water determines the taste of soy sauce. Rakuzo Utage Yurakucho uses water from the Hakkouda Federation for its soy sauce. It also uses natural salt from Shark Bay, a World Heritage site, to give it a mild taste. Please enjoy fresh seafood with the finest soy sauce.
We also recommend the authentic shochu "Mitake" from the Kingdom of Water. Mitake" is brewed with water from Yakushima Island, one of the 100 best waters in Japan, and has a mild taste. It is a valuable authentic shochu with a small annual production.
We hope you will enjoy your banquet with our menu and drinks made with ingredients that we are proud of at Rakuzo Utage Yurakucho. We are happy to accommodate parties on short notice, such as on weekdays. Please call the restaurant in advance. We look forward to seeing you at our restaurant this week.
Rakuzo Utage Yurakucho
Address: 3F aune Yurakucho, 2-3-5 Yurakucho, Chiyoda-ku, Tokyo
Phone number: 050-7300-4013
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