A Finely Crafted, Colorful Fusion of Traditional Japanese and … · 2018-07-12 · “Our new...

Edo is the name of Japan’s capital Tokyo prior to changing in 1868. Edo flourished as the center of

Japanese politics and economics. The cuisine prepared in the capital during Japan’s feudal period is known

as Edo Cuisine, and it developed as a unique style of Japanese food using vegetables from the area around

the capital as well as fish from Edo Bay. Edo Cuisine is characterized by its colorful, refreshing and

non-greasy appearance. Many of the recipes are designed to bring out the flavors of the ingredients.

“Our new Edo-inspired menu carries on the traditions and history of this long-standing cuisine,

combining ingredients, seasonings and cooking methods of Edo with modern approaches,” says

Sakura’s head chef, Eisuke Saito. We hope you enjoy the colorful yet sophisticated dishes inspired by

old Edo, which embody the refined aesthetic known as ‘iki’.

A Finely Crafted, Colorful Fusion of Traditional Japanese and Modern TastesA Finely Crafted, Colorful Fusion of Traditional Japanese and Modern TastesPassed down from Edo and Encompassing the Best of Modern CuisinePassed down from Edo and Encompassing the Best of Modern Cuisine

江戸̶

東京の旧名。

一八六八年に東京と改称されるまで

ここ東京の地は「江戸」と呼ばれ

日本の政治・経済の中心地として栄えました。

江戸時代に江戸で発達した料理は

「江戸料理」と呼ばれ

江戸近郊の野菜や

江戸前の新鮮な魚介を使用した

日本料理が独自に成長しました。

江戸料理の特徴は

脂っこくなくさっぱりとして

見た目が華やかであること。

あっさりした料理も多く

調理方法は素材の味を

引き出すことを重視しています。

「この土地に息づく江戸料理の

歴史と伝統を受け継ぎ

江戸前の食材や調味料

調理法を中心とした料理を

現代と融合して創作しました。」

と「さくら」の料理長

斎藤英輔は語ります。

華やかで“

粋“と言われた

色鮮やかな江戸を描くような

色彩豊かな料理の数々を

お楽しみください。

繊細で色鮮やか “粋”とモダン繊細で色鮮やか “粋”とモダン

江戸から息づく伝統の

　　日本料理と現代の融合をここで

江戸から息づく伝統の

　　日本料理と現代の融合をここで

鮪赤身

真鯛

藁焼き鯵たたき

江戸前の新鮮刺身の盛り合わせ

Lean tuna　¥2,500

Red sea bream　¥2,500

Straw grilled Japanese horse mackerel with grated ginger　¥2,500

Edomae sashimi assortment　¥6,000

Lean tuna　¥2,500

Red sea bream　¥2,500

Straw grilled Japanese horse mackerel with grated ginger　¥2,500

Edomae sashimi assortment　¥6,000江戸前の海（東京湾）でとれた食材を中心とした刺身の盛り合わせ。食材に合わせて醤油、塩、ポン酢、お酒と梅干で作る手作りの入り酒をご用意。This plate of sashimi focuses mainly on fish from Tokyo (Edo) Bay. The sashimi is served together with soy sauce, salt, ponzu and hand-made irizake containing sake and pickled plums.江戸前の新鮮刺身の盛り合わせ　Edomae sashimi assortment

S a s h i m iS a s h i m i刺身刺身職人の技が味を左右する、シンプル且つ奥の深い料理。

Sashimi may be a simple dish, but its preparation is an art form, best enjoyed from a highly skilled chef.

Please note the menu may change without notice due to availability of seasonal ingredients. Prices are subject to applicable taxes and service charge. Please notify the attendant if you are allergic to certain foods. Rice served is a product of Japan.入荷状況により内容が変更となる場合がございます。表示金額に別途税金とサービス料が加算されます。食材によるアレルギーのあるお客様は予め係りにお申し出ください。当ホテルでは国産米を使用しております。

握り盛り合わせ（８貫、１本）

鮪握り食べ比べ

握り寿司３種（5種類から3種お選びください）

Sushi assortment (8 kinds, and 1 roll)　¥5,500

Tuna sushi tasting selection　¥2,200

3 kinds of sushi (Please choose 3 from 5 options available.)　¥1,600

Sushi assortment (8 kinds, and 1 roll)　¥5,500

Tuna sushi tasting selection　¥2,200

3 kinds of sushi (Please choose 3 from 5 options available.)　¥1,600

時期によって一番品質の良い鮪を使用し、大トロ、中トロ、赤身の3種を食べ比べる一皿。This dish uses the season’s best tuna to give diners the opportunity to eat and compare three cuts, ohtoro, chutoro and akami.

鮪握り食べ比べ　Tuna sushi tasting selection

S u s h iS u s h i寿司寿司築地から仕入れた新鮮なネタに板前が手をかける江戸前寿司。

Edomae Sushi chefs carefully prepare fish delivered straight from the Tsukiji market.


握り盛り合わせ　Sushi assortment

天ぷら盛り合わせ　Tempura assortment

Temp u r aTe m p u r a天ぷら天ぷらさくら伝統の椿あぶらでカラリと揚げる天ぷらだから箸が進む。

自慢の自家製塩を添えて。Crispy tempura made with Sakura’s traditional tea seed oil, specially blended in house.

Enjoy the tempura with our unique home-made salt.

野菜の天ぷら盛り合わせ

きのこの天ぷら盛り合わせ

浅利と葱のかき揚げ（深川丼）

天ぷら盛り合わせ

Tempura assortment of seasonal vegetables　¥2,800

Tempura assortment of mushrooms　¥3,000

Tempura of asari clams and spring onions on rice　¥2,000

Tempura assortment　¥5,000

Tempura assortment of seasonal vegetables　¥2,800

Tempura assortment of mushrooms　¥3,000

Tempura of asari clams and spring onions on rice　¥2,000

Tempura assortment　¥5,000大きな酒桝を器にした天ぷらは日本の趣も感じることができます。Serving in a traditional square, wooden sake cup, providing a true taste of Japan.



フォアグラと穴子のミルフィーユ

穴子うど巻き

穴子一本揚げ 3種食べ比べ

穴子の白焼き

冷製煮穴子と江戸野菜の出汁ジュレ掛け

Anago and foie gras　¥3,000

Grilled bites of udo wrapped with anago with port wine deduction　¥2,200

Anago tempura served with 3 flavors　¥2,500

Grilled anago with wasabi and home-made salt　¥2,000

Anago and vegetables with bonito stock dashi jelly, served cold　¥1,500

Anago and foie gras　¥3,000

Grilled bites of udo wrapped with anago with port wine deduction　¥2,200

Anago tempura served with 3 flavors　¥2,500

Grilled anago with wasabi and home-made salt　¥2,000

Anago and vegetables with bonito stock dashi jelly, served cold　¥1,500

江戸前でとれる穴子を東京うどに巻き、甘み引き立つ照り焼きにしました。ミョウガやアスパラガス、ブロッコリー、トマトなど色彩豊かなお野菜と一緒にお楽しみください。Anago sea eel from Tokyo Bay is cooked in the teriyaki style to emphasize its sweetness, and wrapped with udo mountain asparagus from Tokyo. Enjoy this dish with a range of colorful vegetables including mioga ginger, asparagus, broccoli and tomato.

穴子を丸々一本使用した天ぷらを自家製塩、カレー塩、ゆかりで食べ比べる一品。Enjoy comparing the taste of anago tempura served with home-made salt, curry salt and yukari, a seasoning made with red shiso leaves.

穴子うど巻き　Grilled bites of udo wrapped with anago

E d om a e A n a g oE d om a e A n a g o江戸前穴子江戸前穴子江戸の食文化を象徴する江戸前穴子は、穴子の中でも最も美味だと言われる。

Edomae anago eel is a symbol of Edo food culture, considered one of the most delicious varieties of eel.

鮪を一本の串に刺しあぶった大胆な一品。明確で豪快な江戸っ子を表すような盛り付けに、柚子胡椒とポン酢を隠し味に使用したラヴィゴットソースを添えました。This bold dish is created by fire-roasting a block of tuna on a stick. As a simple and daring statement, it symbolizes the personality of a true Edo native. The tuna is served with sauce ravigote, subtly flavored with the hidden taste of yuzu-pepper and ponzu seasoning.

鮪と葱のブロシェット柚子胡椒風味のラヴィゴット

ねぎま串焼き

ねぎま鍋

鮪のぬた

Grilled brochette of tuna and leek with yuzu Japanese citrus sauce ravigote　¥3,000

Grilled tuna and negi teriyaki style　¥2,500

Tuna and spring onion hot pot　¥2,500

Tuna tataki and vegetables with miso dip　¥1,600

Grilled brochette of tuna and leek with yuzu Japanese citrus sauce ravigote　¥3,000

Grilled tuna and negi teriyaki style　¥2,500

Tuna and spring onion hot pot　¥2,500

Tuna tataki and vegetables with miso dip　¥1,600

鮪と葱のブロシェット柚子胡椒風味のラヴィゴット　Grilled brochette of tuna and leek


Tu n aTu n a鮪鮪もともとは江戸庶民の味であった、

“ざっかけない”（気取らない）鮪の料理を再現。These dishes recreate the beautifully simple presentations of tuna

loved in years past by the common people of Edo.

車海老と野菜のぬた

芝海老と三つ葉のかき揚げ

伊勢海老とうどの江戸味噌小鍋仕立て

海老天ぷらサラダ海苔巻き

さくら海老バラ揚げサラダ

Kuruma prawn and vegetables with miso dip　¥2,800

Tempura of small Shiba shrimp and mitsuba Japanese wild parsley　¥2,000

Japanese spiny lobster, udo Japanese mountain asparagus and Edo miso in a clay pot　¥4,500

Hand roll of prawn tempura and vegetables wrapped in crispy seaweed　¥1,800

Tempura of petite sakura shrimp and egg yolk with garden greens and Wafu dressing　¥1,400

Kuruma prawn and vegetables with miso dip　¥2,800

Tempura of small Shiba shrimp and mitsuba Japanese wild parsley　¥2,000

Japanese spiny lobster, udo Japanese mountain asparagus and Edo miso in a clay pot　¥4,500

Hand roll of prawn tempura and vegetables wrapped in crispy seaweed　¥1,800

Tempura of petite sakura shrimp and egg yolk with garden greens and Wafu dressing　¥1,400

伊勢海老の半身を贅沢に使い、うどと共に江戸産まれの甘口の味噌「江戸味噌」で鍋風に仕上げました。うどは江戸時代に生産が始まった、東京を代表する野菜です。This luxurious combination of half a lobster with udo mountain asparagus is served as a hot pot f lavored with sweet Edo miso. Cultivation in Japan of mountain asparagus began in the Edo Period, and it is one of Tokyo’s most popular local vegetables.

江戸産まれの甘口の味噌「江戸味噌」といただく海老と季節のお野菜。活気あふれる江戸街を思わせる色鮮やかな盛り付けも合わせてご堪能ください。Prawn and seasonal vegetables are served together with Edo miso, a traditional style of sweet miso developed in Edo. The dish is a colorful visual treat and a reminiscence of the vibrant capital of Edo.

車海老と野菜のぬた　Kuruma prawn and vegetables with miso dip

Japanese spiny lobster, udo and Edo miso in a clay pot

伊勢海老とうどの江戸味噌小鍋仕立て


P r a w n & S h r i m pP r a w n & S h r i m p海老海老異なる種類の海老を天ぷらや味噌仕立てで

江戸前風に仕上げました。Varieties of prawn and shrimp cooked in the Edo style

such as tempura, or with miso.

K o b e B e e fK o b e B e e f神戸牛神戸牛

神戸牛炙りの雲丹巻きキャビア添え

神戸牛と竹の子の挟み揚げ

神戸牛江戸味噌煮

Grilled Kobe beef with sea urchin and caviar　¥9,500

Kobe beef deep-fried with bamboo shoot　¥8,500

Kobe beef simmered with Edo miso　¥8,500

Grilled Kobe beef with sea urchin and caviar　¥9,500

Kobe beef deep-fried with bamboo shoot　¥8,500

Kobe beef simmered with Edo miso　¥8,500

軽く炙った霜降りの神戸牛に、雲丹、シソの葉、日本特有の芽ネギをたっぷりと巻いてキャビアを添えた、贅を尽くした一品。シンプルな塩味で口の中でとろける旨味。Marbled Kobe beef, lightly fire-roasted, is served with sea urchin, shiso leaves, Japanese menegi onion shoots and caviar. The simple, lightly salted umami taste melts in the mouth.

神戸牛炙りの雲丹巻きキャビア添え　Grilled Kobe beef with sea urchin and caviar


言わずと知れた日本三大和牛のひとつを様々な調理法で。

Kobe beef is one of Japan’s three most famous beef varieties, enjoyed in a variety of unique dishes.

自家製豆腐　Home-made boiled soft tofu

野菜の握り寿司５貫　Sushi of 5 vegetables 花畑サラダ　Floral garden salad

野菜と豆腐野菜と豆腐 Ve g e t a b l e s & To f uVe g e t a b l e s & To f u

蒸し野菜を胡麻だれで

野菜の握り寿司５貫

花畑サラダ

Steamed vegetables with sesame sauce　¥1,800

Sushi of 5 vegetables　¥1,800

Floral garden salad　¥1,500

Steamed vegetables with sesame sauce　¥1,800

Sushi of 5 vegetables　¥1,800

Floral garden salad　¥1,500

パプリカやトマト、大根などの季節の野菜を使用した野菜の握り寿司と、青菜を巻いた可愛らしい手毬寿司はベジタリアンのお客様にも召し上がっていただける一皿。These vegetable sushi and delicate temari sushi wrapped in green leaves feature a range of seasonal produce including paprika, tomato and daikon Japanese radish.

“粋"には、洗練された美という意味もあります。季節の野菜とエディブルフラワー、味はシンプルに自家製ドレッシングと合わせました。お花畑のような洗練されたプレゼンテーションをお楽しみください。‘Iki’ means refined and sophisticated. This salad is comprised of seasonal vegetables and edible f lowers, f lavored with a delicious home-made dressing. Enjoy the sophisticated presentation, resembling a field of f lowers.

自家製湯豆腐

蒸し野菜をレモン醤油で

炊き合わせ

生湯葉刺し

Home-made boiled soft tofu　¥1,500

Steamed vegetables with ponzu citrus soy sauce　¥1,800

Simmered vegetables　¥1,300

Sashimi-style yuba tofu skin　¥1,500

Home-made boiled soft tofu　¥1,500

Steamed vegetables with ponzu citrus soy sauce　¥1,800

Simmered vegetables　¥1,300

Sashimi-style yuba tofu skin　¥1,500

豆乳から丁寧に作り上げた手作りの豆腐。シンプルに鰹節、葱、生姜を合わせて、大豆の甘みをお楽しみください。This tofu is carefully handmade from soymilk. Enjoy the sweetness of the beans with bonito flakes, onions and ginger.


ヘルシーな野菜と豆腐の料理。味わいと共に、彩も楽しむ洗練されたスタイルで。A healthy choice of vegetables and tofu in sophisticated dishes

that provide a feast for your eyes and to taste.


うなぎ茶漬け

鮪とろユッケ海苔ご飯

雲丹おにぎり天ぷら茶漬け

雲丹湯葉庵掛けご飯

茶蕎麦

稲庭うどん

ガーリックライスと穴子の石焼　穴子スープ添え

Grilled unagi eel on rice with green tea and bonito stock dashi 　¥2,500

Tuna with egg yolk, soy sauce and seaweed on rice　¥2,500

Rice ball tempura with sea urchin in green tea and bonito stock dashi　¥2,800

Sea urchin and yuba tofu skin on rice　¥3,500

Green tea flavored soba noodles　¥800

Inaniwa udon　¥1,300

Stone cooked garlic rice and anago with anago consomme　¥2,500

Grilled unagi eel on rice with green tea and bonito stock dashi 　¥2,500

Tuna with egg yolk, soy sauce and seaweed on rice　¥2,500

Rice ball tempura with sea urchin in green tea and bonito stock dashi　¥2,800

Sea urchin and yuba tofu skin on rice　¥3,500

Green tea flavored soba noodles　¥800

Inaniwa udon　¥1,300

Stone cooked garlic rice and anago with anago consomme　¥2,500

茄子の皮を薄く剥き緑色にする職人の包丁技を駆使し、素揚げに。湯葉と雲丹をたっぷりと載せて餡を掛けたら、とろける旨味が口いっぱいに広がります。After skilled chefs peel the thin eggplant skin, the eggplant is delicately fried. Served with a generous helping of yuba tofu skin and sea urchin, the umami flavor engulfs taste buds.

江戸時代中期以降、江戸で繁栄した鰻の蒲焼をひつまぶし風で。鰻は蒸してふわふわにしてから焼き上げる関東スタイルでお届けします。 From the middle of the Edo Period onwards, eating freshwater eel grilled in the kabayaki style became popular. When shredded and mixed with rice, the grilled eel is known as hitsumabushi. The dish is prepared in the Kanto style, where the eel is softened through steaming prior to grilling.

静岡のお茶を使用した蕎麦。Enjoy buckwheat noodles prepared using tea leaves from Shizuoka.

日本三大うどんの一つの稲庭うどんは、細麺でさらりと楽しめます。 Thin noodles of Inaniwa udon, one of Japan’s three most famous udon varieties. An ideal way to round off your meal.

うなぎ茶漬け　Grilled unagi eel on rice with green tea

Sea urchin and yuba on rice

雲丹湯葉庵掛けご飯

Green tea flavored soba noodles Inaniwa udon

茶蕎麦　　　　　　　　　　　　稲庭うどん

食事食事 R i c e & N o o d l e sR i c e & N o o d l e s「さくら」ならではの一工夫を凝らしたオリジナルご飯、

かえしを使用した自家製つゆで食す麺類をお楽しみください。Sakura’s original rice dishes and noodles

accompanied by our home-made sauce made with kaeshi, a combination of soy sauce and sugar.

作りたて豆乳プディングと温かい生姜のシロップ大納言添え

緑茶の香り立つムース、みかんのコンフィーミルクチョコレートクリーム

梅酒と桜のジェリーと牛乳のパンナコッタ

季節の果物

Freshly-made tofu pudding with warm ginger syrup and Dainagon premium adzuki red beans　¥1,200

Green tea mousse with Japanese mandarin milk and chocolate cream　¥1,500

Umeshu Japanese plum liqueur and sakura jelly with milk panna cotta　¥1,200

Seasonal fruits　¥800

Freshly-made tofu pudding with warm ginger syrup and Dainagon premium adzuki red beans　¥1,200

Green tea mousse with Japanese mandarin milk and chocolate cream　¥1,500

Umeshu Japanese plum liqueur and sakura jelly with milk panna cotta　¥1,200

Seasonal fruits　¥800

Freshly-made tofu pudding with warm ginger syrup and Dainagon beans

作りたて豆乳プディングと温かい生姜のシロップ大納言添え

Umeshu and sakura jelly with milk panna cotta

梅酒と桜のジェリーと牛乳のパンナコッタ

Green tea mousse with Japanese mandarin milk and chocolate cream

緑茶の香り立つムース、みかんのコンフィーミルクチョコレートクリーム


D e s s e r tD e s s e r tデザートデザートホテルのペストリーシェフが考案した、和の香りをたっぷり詰め込んだデザート。

These beautifully fragrant desserts are unique creations of our talented pastry chefs.

A Finely Crafted, Colorful Fusion of Traditional Japanese and … · 2018-07-12 · “Our new...

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