Kurofunetei

A chilled creamy soup made from potatoes. Smooth and refreshing, perfect for hot weather. Similar to Vichyssoise.

Sea bass fillet coated in flour and pan-fried in butter (meunière style). Served with a rich, aromatic white sesame sauce.

Very thin 'angel hair' pasta served cold. Tossed with a tangy tomato sauce, shrimp, and crab meat. A refreshing Italian-style summer dish.

Tender veal fillet breaded and fried cutlet-style. Topped with 'Checca sauce' (a cold fresh tomato sauce) and lemon. Light and savory.

A full course meal featuring Wagyu beef fillet steak (100g). Includes appetizers, cold potato soup, sea bass meunière, bite-sized tongue stew, dessert, and coffee or tea.

A course menu where you choose your main dish. Includes hors d'oeuvre platter, potage soup, salad, bread or rice, dessert, and coffee or tea. Price depends on the main dish chosen.

The restaurant's signature mixed vegetable salad. Fresh and crisp.

A whole tomato stuffed with crab meat salad. A refreshing appetizer.

Creamy vegetable soup of the day. Rich and smooth texture.

Clear beef broth soup. Golden color with a deep, savory flavor.

Rich onion soup topped with bread and melted cheese, then baked until golden. Savory and warming.

Add-on set including salad and a choice of coffee or tea.

Add-on set including salad, choice of rice or bread, and coffee or tea.

Add-on set including salad, dessert, and a choice of coffee or tea.

Full add-on set including salad, choice of rice or bread, dessert, and coffee or tea.

Serving of bread.

Serving of steamed white rice. Uses Koshihikari rice from Niigata.

Rice sautéed with butter.

Toast topped with garlic butter.

Wagyu beef belly slow-cooked in a rich homemade demi-glace and wine sauce until very tender. A classic Western-style Japanese stew.

Breaded and deep-fried minced meat cutlet (similar to a fried hamburger steak). Served with special demi-glace sauce. Crunchy outside, juicy inside.

Thick slices of beef tongue slow-simmered in a secret demi-glace sauce. Extremely tender and savory.

Large cabbage roll stuffed with meat, simmered in tomato sauce, and finished gratin-style with a cheese cream sauce.

A half-and-half combination stew featuring both tender beef belly and beef tongue.

Thick cut bone-in pork grilled with a ginger soy sauce glaze. A hearty and savory pork dish.

Japanese-style hamburger steak (salisbury steak) served with a rich signature demi-glace sauce.

Sliced beef in a creamy sauce, arranged in the restaurant's own style. Served with butter rice.

Hamburger steak served with a Japanese-style sauce made from sweet soy sauce, mushrooms, and grated daikon radish. Lighter and savory.

Fillet steak made from 'Tokyo Beef', a brand of black wagyu raised in Tokyo. Tender and high quality.

Japanese curry rice with chicken thighs and vegetables. Slightly spicy.

Original curry with a rich seafood flavor. Medium spice level.

Nostalgic-style curry made with Wagyu beef belly. Medium spicy.

Sliced beef and onions in a rich, dark demi-glace sauce served over rice. The sauce takes over a week to prepare. A restaurant specialty.

Chicken fried rice cooked in bouillon, wrapped in a thin egg omelette. A classic Japanese comfort dish.

Beef steak served over rice bowl. Seasoned with sweet soy sauce and aromatic shiso (perilla) leaves.

Japanese-style spaghetti stir-fried with a sauce made from vegetables, tomato paste, and red wine. Savory and slightly sweet.

Sandwich filled with a thick breaded pork cutlet (katsu). Made with aged pork.

Sandwich filled with a breaded minced meat cutlet. Juicy and savory.