Ushi no Hone Anaza

Perfect for banquets! Featuring sashimi and our signature stew, the Anaza Course is a generous 8-course meal that offers great value. <Menu Details> ● Appetizer Platter: Edamame mousse, Kamo eggplant marinated in vinegar, whelk, Kaga cucumber in mustard vinegar, roast beef, and saffron-marinated young ginger with eel dumplings ● Sashimi: Assortment of two seasonal varieties ● Soup: Kuzu-stuffed conger eel, grilled eggplant, and ume-flavored somen noodles ● Spring rolls filled with fried zucchini, shrimp, and keema curry ● Aquapazza-style couscous with sea bass and summer vegetables ● Our signature beef bone-style stew ● Rice: Young ginger kakiage tempura with green tea ● Dessert: Today’s special ● Dessert: Today’s special *Please note that the menu is subject to change depending on ingredient availability. We appreciate your understanding. You can also add an all-you-can-drink option to your course meal!

We also welcome group reservations and banquets. For inquiries regarding group sizes or private bookings, please feel free to contact “Ushinohone Anazama” directly! “Ushinohone Anazama” is a machiya facing Sanjo-dori, just a 5-minute walk from Karasuma-Oike Station. Renovated from a machiya built during the Taisho era, the restaurant features striking, thick, sturdy beams that lend a rich, timeless charm. The first floor boasts high ceilings and a traditional Japanese interior, offering horigotatsu seating where you can stretch out and relax, as well as counter seating. The second floor features an attic-like space with tatami-mat rooms that offer a different atmosphere from the first floor. Please relax and unwind in this soothing space. <Menu> ● Appetizer Platter: Edamame, Kamo eggplant marinated in tamashime, whelk, Kaga thick cucumber in mustard vinegar, roast beef, and saffron-marinated young ginger; eel temari ● Sashimi: Assortment of two seasonal varieties ● Soup: Kuzu-thickened pike conger, grilled eggplant, and plum-flavored somen noodles ● Spring rolls filled with fried zucchini, shrimp, and minced meat curry ● Aquapazza-style couscous with sea bass and summer vegetables ● Famous “Ushinobone”-style beef stew ● Rice: Young Ginger Kakiage with Green Tea ● Dessert: Today’s Special ※Please note that the menu is subject to change depending on ingredient availability. <All-You-Can-Drink Menu> 2-hour limit: Kirin Ichiban Shibori 〈Shochu〉 Sweet Potato / Barley 〈Plum Wine〉〈Red Wine, White Wine〉〈Whiskey〉White Horse〈Sake〉Kyosansui: Available hot〈Sours〉Lemon／Grapefruit／Yuzu／Calpis〈Soft Drinks〉Oolong Tea／Calpis／Ginger Ale／Coke／Orange Juice／Grapefruit Juice

Kuroge Wagyu Rib Roast, Anaza’s Special Course <Menu Details> ● Appetizer Assortment: Edamame Mousse, Kamo Eggplant with Tamashime, Whelks, Kaga Thick Cucumber in Mustard Vinegar, Roast Beef, and Saffron-Marinated Young Ginger Eel Temari ● Sashimi: Assortment of 3 Seasonal Varieties ● Soup: Kuzu-starch-thickened pike conger, grilled eggplant, and ume-flavored somen noodles ● Spring rolls filled with fried zucchini, shrimp, and minced meat curry ● Steamed sea bass with summer vegetables, served as couscous in an acquapazza-style broth ● Main Course: Wild sea bream with a sauce of marinated cherry tomatoes ● Signature beef bone-style stew,　　　　　Wagyu rib-eye steak ● Rice with young ginger kakiage tempura and green tea ● Dessert: Today’s special ※Please note that the menu is subject to change depending on ingredient availability. You can also add an all-you-can-drink option to your course meal!

Actually, this is our best value plan: Kuroge Wagyu rib roast with an abundance of seasonal ingredients <Menu Details> ● Appetizer Platter: Edamame terrine, Kamo eggplant marinated in vinegar, whelk, Kaga cucumber in mustard vinegar, roast beef with saffron-marinated young ginger, and eel temari ● Sashimi: Assortment of 3 seasonal varieties ● Soup: Kuzu-starch-coated pike conger, grilled eggplant, and ume-flavored somen noodles ● Spring rolls filled with fried zucchini, shrimp, and minced meat curry ● Aquapazza-style couscous with sea bass and summer vegetables ● Main Course: Wild sea bream with a marinated fruit tomato sauce ● Signature beef bone-style stew,　　　　　Wagyu rib-eye steak ● Rice with young ginger kakiage tempura and green tea ● Dessert: Today’s special ※The menu is subject to change depending on ingredient availability. Thank you for your understanding. <All-You-Can-Drink Menu> 2-hour limit • Kirin Ichiban Shibori <Shochu> Sweet potato / Barley 〈Plum Wine〉〈Red Wine, White Wine〉〈Whiskey〉Riku〈Sake〉Kyosansui: Available hot〈Sours〉／Lemon／Grapefruit／Yuzu／／Calpis〈Soft Drinks〉Oolong Tea／Calpis／Ginger Ale／Coke／Orange Juice／Grapefruit Juice