Cuisine|Japanese restaurant MONYA

Seasonal Special

Please enjoy Toyama's winter delicacy, the female snow crab.

Change one dish in your course order to female snow crab: 2,750yen（tax included）

Add female snow crab to your course: 3,300yen（tax included）

Toyama Local Fish Course / 17,600 yen (tax included)Recommended

*Subject to change.

This course is our most popular choice among customers as Monya's signature offering.
We prepare an entire locally sourced fish from Toyama Bay, cooked to your preference, individually for each guest.
It's a fail-safe choice for first-time visitors and important gatherings alike.

Appetizer: Cod Yoshino-Style Stew,　Mushroom egg custard,　Oyster Mushroom,　shiitake mushroom,　Mushroom,　Mitsuba root,　Whitefish roe paste

Deep-fried Dish: Deep-fried dish with sillago and lily bulb mochi sandwiched together,　chrysanthemum,　Dried mullet roe

Soup: Sea Bream and Turnip Clear Soup,　Carrot,　snow peas,　bud of the Japanese pepper tree

Sashimi: Blessings from the sea,　sashimi garnish

Simmered Dish: Deep-fried monkfish and taro root,　Shimonita leek,　monkfish liver,　Chinese cabbage,　Yuzu

Side dish: Snow Crab and Mibuna Greens with Persimmon Vinegar Dressing,　Japanese ginger

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

Rice Dish: Grilled yellowtail with sansho pepper over clay pot rice
watercress,　Carrot
Red miso soup,　pickled vegetables

Desserts: Pear compote,　Stretchable Yogurt,　Lemon balm

Nodoguro Course / 24,200 yen (tax included)No.2 in popularity

*Subject to change.

Monya's second most popular course.
A premium kaiseki featuring richly flavorful Toyama blackthroat seaperch as the star, complemented by seasonal ingredients.
Particularly popular for celebrations and business entertaining, this course is ideal for those seeking a special experience.

Appetizer: Cod Yoshino-Style Stew,　Mushroom egg custard,　Oyster Mushroom,　shiitake mushroom,　Mushroom,　Mitsuba root,　Whitefish roe paste

Deep-fried Dish: Deep-fried dish with sillago and lily bulb mochi sandwiched together,　chrysanthemum,　Dried mullet roe

Soup: Sea Bream and Turnip Clear Soup,　Carrot,　snow peas,　bud of the Japanese pepper tree

Sashimi: Blessings from the sea,　sashimi garnish

Simmered dish: Deep-fried monkfish and taro root,　Shimonita leek,　monkfish liver,　Chinese cabbage,　Yuzu

Side dish: Snow Crab and Mibuna Greens with Persimmon Vinegar Dressing,　Japanese ginger

Local fish: Nodoguro,　boiled or grilled to your liking

Rice Dish: Grilled yellowtail with sansho pepper over clay pot rice
watercress,　Carrot
Red miso soup,　pickled vegetables

Desserts: Pear compote,　Stretchable Yogurt,　Lemon balm

Japanese-Style Kaiseki Course / 15,400 yen (tax included)

*Subject to change.

Appetizer: Cod Yoshino-Style Stew,　Mushroom egg custard,　Oyster Mushroom,　shiitake mushroom,　Mushroom,　Mitsuba root,　Whitefish roe paste

Deep-fried Dish: Deep-fried dish with sillago and lily bulb mochi sandwiched together,　chrysanthemum,　Dried mullet roe

Soup: Sea Bream and Turnip Clear Soup,　Carrot,　snow peas,　bud of the Japanese pepper tree

Sashimi: Blessings from the sea,　sashimi garnish

Simmered Dish: Deep-fried monkfish and taro root,　Shimonita leek,　monkfish liver,　Chinese cabbage,　Yuzu

Side dish: Snow Crab and Mibuna Greens with Persimmon Vinegar Dressing,　Japanese ginger

Grilled dish: Kuroge Wagyu beef thigh,　Grilled vegetables

Rice Dish: Grilled yellowtail with sansho pepper over clay pot rice
watercress,　Carrot
Red miso soup,　pickled vegetables

Desserts: Pear compote,　Stretchable Yogurt,　Lemon balm

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 your reservation, Executive Chef Kondo will call you on the day of or the following day to inquire about your preferred ingredients and any dietary restrictions, and we will prepare your meal according to your requests.
※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.

Evening Kaiseki Course [Weekends and Holidays Only] / 11,000yen(tax included)

*Subject to change.

Appetizer: Cod Yoshino-Style Stew,　Mushroom egg custard,　Oyster Mushroom,　shiitake mushroom,　Mushroom,　Mitsuba root,　Whitefish roe paste

Deep-fried Dish: Deep-fried dish with sillago and lily bulb mochi sandwiched together,　chrysanthemum,　Dried mullet roe

Soup: Sea Bream and Turnip Clear Soup,　Carrot,　snow peas,　bud of the Japanese pepper tree

Sashimi: Blessings from the sea,　sashimi garnish

Grilled dish: Seasonal grilled dishes

Simmered Dish: Deep-fried monkfish and taro root,　Shimonita leek,　monkfish liver,　Chinese cabbage,　Yuzu

Rice Dish: Grilled yellowtail with sansho pepper over clay pot rice
watercress,　Carrot
Red miso soup,　pickled vegetables

Desserts: Pear compote,　Stretchable Yogurt,　Lemon balm

Nov-Feb.Fugu course / 44,000 yen (tax included)

*Subject to some changes.

Appetizer: Fugu with hot vegetables

Starter: Fugu Nikogori, grilled grouper with cheese, Nodoguro bite sushi

Soup: Steamed egg custard with Fugu

Sashimi: Torafugu thin slices of sashimi

Deep-fried Dish: Fried fugu, Grilled fugu milt

Hot pot: Torafuguchiri nabe　with Milt

Rice Dish: Fugu porridge

Desserts: Seasonal Desserts

June - August.Conger eel and sea urchin course / 41,800 yen (tax included)

*Subject to some changes.

Appetizer: Sea urchin and corn chawanmushi

Deep-fried Dish: Fried conger eel

Soup: Parboiled conger pike

Sashimi: Blessings from the sea,　sashimi garnish

Grilled Dish: Grilled conger eel with buds

Cold Dish: Kamo eggplant and raw sea urchin stew

Simmered Dish: Conger eel shabu-shabu

Rice Dish: Rice cooked with sea urchin and conger eel cooked in a clay pot
Red miso soup,　pickled vegetables

Desserts: Seasonal Dessert

Sept - Nov.Matsutake mushroom and Hamo course / 44,000 yen (tax included)

※Subject to some changes.

※This season's Matsutake mushroom and Hamo course has ended.

Appetizer: Seasonal appetizers

Deep-fried Dish: Deep-fried matsutake mushroom and tiger prawn sandwich

Soup: Matsutake mushroom and hamo earthen pot steamed dish

Sashimi: Seasonal seafood and hamo

Side Dish: Assortment of three seasonal dishes

Grilled Dish: Grilled matsutake mushroom,　Grilled sandfish with salt

Simmered Dish: Matsutake mushroom and hamo hotpot

Rice Dish: Matsutake mushroom rice in a clay pot
Red miso soup,　pickled vegetables

Desserts: Fruit

Sept - Nov.Matsutake mushroom and Wagyu beef course / 44,000 yen (tax included)

※Subject to some changes.

※This season's Matsutake mushroom and Wagyu beef course has ended.

Appetizer: Seasonal appetizers

Deep-fried Dish: Deep-fried matsutake mushroom and tiger prawn sandwich

Soup: Matsutake mushroom earthenware pot

Sashimi: Seasonal thinly sliced sashimi

Side Dish: Assortment of three seasonal dishes

Grilled Dish: Charcoal grilled Japanese black beef and matsutake mushrooms

Simmered Dish: Matsutake mushroom and Wagyu beef hot pot

Rice Dish: Matsutake mushroom rice in a clay pot
Red miso soup,　pickled vegetables

Desserts: Fruit

Nov - Feb.Fugu and crab course / 55,000 yen (tax included)

※Subject to some changes.

Appetizer: Steamed snow crab with hot vegetables

Cold Dish: Parboiled fugu skin

Soup: Seiko crab stew

Sashimi: Torafugu thin slices of sashimi

Deep-fried Dish: Fried Torafugu

Grilled Dish: Char-grilled snow crab

Steamed Dish: Steamed snow crab shell

Rice Dish: Fugu porridge

Desserts: Red turnip mousse, Kori-mochi with baked sticky rice balls