August is the month for Agemono. Innovative variety of Agemono from meat and fish is wholeheartedly presented on your table by Miyama chef, Tomohiko Omori.
- Nikudango Oroshi Ae – Deep fried wagyu beef meatballs with eggplant and dashi stock sauce
- Gindara Kurozu Ankake – Fried black cod fish with capsicum, shitake, shimeji mushroom and black rice vinegar sauce
- Sake Ageoshi-ni – Deep fried salmon with radish and mushroom sauce
Price a la carte
For reservation, please contact
+62-21 3804444, 38350000 ext 73100