Cuisine|Japanese restaurant MONYA

We can also offer special courses tailored to your needs according to your requirements.

Lunch

Dishes that can be ordered on the day

Short course featuring local Toyama fishyear: 5,500yen（tax included）

Seasonal short courses: 5,500yen each（tax included）

Mar-May.Eel fillets cooked over charcoal with soy flavoured sauce, cut in small pieces and serve on rice
Jun-Sep.Himi udon and white shrimp kakiage
Oct-Nov.Eel fillets cooked over charcoal with soy flavoured sauce, cut in small pieces and serve on rice
Dec-Feb.Zuwai crab yuba porridge

Dishes requiring reservations

kid's meal: 3,850yen（tax included）

Lunch Kaiseki Course【Friday lunchtime and weekends/holidays only】: 11,000yen（tax included）

Example of course content

Appetizer: Dutch stewed fugu and soaked Chinese cabbage,　Mibuna,　White leek,　Ponzu jelly,　grated daikon mixed with Shichimi,　Flower spike

Deep-fried Dish: Steamed Shiba shrimp and Shimonita leek dumpling,　Fried Scorched barley,　Powdered soy sauce

Soup: Snow crab soup,　Deep-fried tofu mixed with thinly sliced vegetables,　Japanese chervil,　yuzu

Sashimi: Blessings from the sea,　sashimi garnish

Side Dish: Grilled milt steamed with rice,　Seaweed starchy sauce,　ginger

Grilled Dish: Grilled cod and egg,　Chinese yam,　Yakko green onion,　Maitake mushroom
・Pumpkin omelet　・Simmered shiitake mushroom
・ginkgo　・Vinegared myoga

Simmered Dish: Simmered monkfish and turnip,　White miso sauce,　monkfish liver,　crown daisy,　Kujo leek,　yuzu

Rice Dish: Rice cooked with yellowtail and radish in earthenware pot
burdock,　Japanese chervil,　Myoga,　Shibazuke,　leaf bud
miso soup,　pickled vegetables

Desserts: Lily root yokan,　orange,　Black tea jelly,　Charpil

※Please book by 17:00 the day before.

Course with Toyama local fish: 15,400yen（tax included）

Course with bluefin tuna: 20,900yen（tax included）

Seasonal Selected Ingredients Course: 27,500yen（tax included）

※Please book by 17:00 the day before.
※Lunch courses from ¥15,400 to ¥27,500 offer the same dishes as the evening course.
※During lunch, guests using a private room are charged a “room charge of 10%”.

Auspicious event

Weaning ceremony: 6,600yen（tax included）

Celebration Course【Friday lunchtime and weekends/holidays only】: 11,000yen（tax included）

Example of course content

Appetizer: Stewed tokobushi with fukurage mushrooms
Boiled saimaki shrimp
Sardines with baby trout
black soy bean,　gold leaf
kamaboko wrapped in kelp
kinshi tamago

Soup: Clam in clear soup,　Red and White Paper,　Japanese parsley,　Kinome（bud of Japanese pepper tree）

Sashimi: Blessings from the sea,　sashimi garnish

Cooked Dish: Seasonal cooked dishes

Deep-fried Dish: Seasonal deep-fried foods

Flame broiled Dish: Baked sea bream with red and white arare,　rice boiled with red beans

Simmered Dish: Seasonal simmered dishes

Rice Dish: Seasonal rice cooked in an earthenware pot
miso soup,　pickled vegetables

Desserts: Seasonal Desserts

※Please book by 17:00 the day before.

Course with sea bream head: 15,400yen（tax included）

Example of course content

Appetizer: Stewed tokobushi with fukurage mushrooms
Boiled saimaki shrimp
Sardines with baby trout
black soy bean,　gold leaf
kamaboko wrapped in kelp
kinshi tamago

Soup: Clam in clear soup,　Red and White Paper,　Japanese parsley,　Kinome（bud of Japanese pepper tree）

Sashimi: Blessings from the sea,　sashimi garnish

Deep-fried Dish: Plateauing of sea bream,　Red and White fried vegetables and meat on skewer,　Shishito pepper

Simmered Dish: Seasonal simmered dishes

Local fish: Simmered nodoguro

Rice Dish: Seasonal rice cooked in an earthenware pot
red miso soup,　pickled vegetables

Desserts: Seasonal Desserts

※Please book by 17:00 the day before.

Course with lobster, abalone, and bluefin tuna: 22,000yen（tax included）

Example of course content

Appetizer: Steamed clams with red rice
Boiled shrimp
Sardines with baby trout
black soy bean,　gold leaf
kamaboko wrapped in kelp

Soup: Sea bream with salty broth,　Red and white knot,　sweetened white radish,　bunch somen,　greenness,　Kinome（bud of Japanese pepper tree）

Sashimi: Blessings from the sea,　sashimi garnish

Celebratory Dish: Nodoguro Housoge Yaki (Mizuhiki),　Nishiki egg,　Vinegar myogako,　sudachi

Simmered Dish: Ise lobster celebratory stew,　white onion,　aubergine,　lotus root

Steamed dish: Abalone Yoro Steamed,　spinach,　Aosa Nori thick sauce

Rice Dish: Seasonal cooked rice in earthenware pots
pickled vegetables,　miso soup

Desserts: Seasonal desserts

※Please book by 17:00 the day before.

※Please book by 17:00 the day before.
※The celebration course is designed for “engagement, meeting and longevity celebrations”.
※During lunch, guests using a private room are charged a “room charge of 10%”.

Buddhist memorial service

Tray for absent one: 3,300yen（tax included）

Legal Course【Friday lunchtime and weekends/holidays only】: 11,000yen（tax included）

Legal Course: 15,400yen（tax included）

Legal Course: 22,000yen（tax included）

※Please book by 17:00 the day before.
※The course is a standard course tailored for a legal event.
※During lunch, guests using a private room are charged a “room charge of 10%”.

A service charge of 10% and a room charge of 1,100 yen per person (tax included) will be added to all meals for guests using a private room.

Booking

Dinner

Course with Toyama local fish / 15,400yen(tax included)

Example of course content

Appetizer: Monkfish Matsumae with white mustard greens and vinegared miso sauce,　Spring onion jelly,　myoga

Soup: Fired tilefish,　Steamed crown daisy dumpling, carrot,　citron

Deep-fried Dish: Fried Tiger Prawns and Cauliflower,　pumpkin,　Pepper salt,　lemon

Sashimi: Blessings from the sea,　sashimi garnish

Cooked Dish: ■ Steamed simmered conger eel and ginkgo rice
■ Japanese parsley with sesame dashi broth,　sweet potato,　ears of rice

Simmered Dish: Grouper Yoshino stew,　Lily Root and Buckwheat Seed Manju,　Mibuna,　Mushroom paste,　Wasabi

Local fish: Toyama Local Fish,　boiled or grilled to your liking

Rice Dish: Cod rice cooked in an earthenware pot
Cod milt,　Shiitake mushroom,　Pickled radish,　carrot,　Salted kelp,　Mitsuba,　sesame,　yuzu
miso soup,　pickled vegetables

Desserts: Fruit Monaka Dessert,　grape,　orange,　fig

Course with bluefin tuna / 20,900yen(tax included)

Example of course content

Appetizer: Monkfish Matsumae with white mustard greens and vinegared miso sauce,　Spring onion jelly,　myoga

Soup: Fired tilefish,　Steamed crown daisy dumpling, carrot,　citron

Deep-fried Dish: Fried Tiger Prawns and Cauliflower,　pumpkin,　Pepper salt,　lemon

Sashimi: Blessings from the sea,　sashimi garnish

Cooked Dish: ■ Steamed simmered conger eel and ginkgo rice
■ Japanese parsley with sesame dashi broth,　sweet potato,　ears of rice

Simmered Dish: Grouper Yoshino stew,　Lily Root and Buckwheat Seed Manju,　Mibuna,　Mushroom paste,　Wasabi

Local fish: Pacific bluefin tuna,　boiled or grilled to your liking

Rice Dish: Cod rice cooked in an earthenware pot
Cod milt,　Shiitake mushroom,　Pickled radish,　carrot,　Salted kelp,　Mitsuba,　sesame,　yuzu
miso soup,　pickled vegetables

Desserts: Fruit Monaka Dessert,　grape,　orange,　fig

Seasonal Selected Ingredients Course / 27,500yen(tax included)

Example of course content

Appetizer: Hakata-yose of boiled conger eel and Seri,　carrot,　sweet potato,　burdock,　Leaf bud jelly

Deep-fried Dish: Fried Matsumae-style monkfish,　Shiitake mushroom,　Ponzu sauce

Soup: 〈Crown daisy Pureed Soup〉　Grouper Yoshino stew,　Lily root manju,　carrot,　yuzu

Sashimi: Seasonal thin slices of fish,　sashimi garnish

Side Dish: Steamed sea bream and ginkgo rice,　carrot,　Mitsuba,　leaf bud,　Ginger paste

Grilled Dish: Japanese black beef fillet grilled with magnolia leaves,　turnip,　lotus root,　manganji pepper,　Shichimi miso

Simmered Dish: Kichiji and mushroom hotpot,　Oyster mushroom,　White Maitake Mushroom,　enoki mushroom,　Mibuna,　Sudachi

Rice Dish: Abalone and seaweed rice served in an earthenware pot
Salmon Roe,　Japanese white radish,　carrot,　ginger,　Mitsuba,　Thinly sliced egg
Red miso soup,　pickled vegetables

Desserts: Fruit over jellied,　grape,　La France,　Orange Chip,　custard,　Charpil

Executive Chef Course / From 33,000yen (tax included)

※Reservations must be made at least 3 business days in advance.
※Cancellation after the reservation must also be made at least 3 business days in advance.
※Limited to 10 servings per day.
※The total number of dishes is 9 including the meal and dessert.
※After making a reservation, our executive chef, Mr. Kondo, will call you the same day or the next day to ask you about your desired ingredients and any food items you have difficulty with, and we will do our best to meet your request.
※We would appreciate it if you could let us know when it would be convenient for you.
※Course prices are subject to change depending on the ingredients requested, and Kondo will contact you at that time.

《Seasonal Special Course》

Nov-Feb.Fugu course / 41,800yen(tax included)〜

※Subject to some changes.