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: Smoked duck and crown daisies with sesame paste,　fig,　Lareshi,　sweet potato,　dipping jelly

Deep-fried Dish: Fried Pacific saury and tomato sandwich,　green pepper,　Long eggplant,　Sansho salt

Soup: Chrysanthemum Bowl,　Tilefish,　Lotus root rice cake,　Matsutake mushroom,　Citrus sudachi

Sashimi: Blessings from the sea,　sashimi garnish

Cooked Dish: Steamed egg custard with sweet corn,　Snow crab,　Japanese chervil,　yuzu,　Delicious bean paste

Grilled Dish: Grilled Spanish Mackerel with Mushrooms,　Vinegared myoga,　Tofu paste with persimmon and apple

Simmered Dish: Autumn Yuba Wrapping　〈chestnut,　ginkgo,　Shimeji mushroom,　shrimp〉
salmon roe,　Komatsuna,　burdock,　Wasabi,　Starchy Sauce

Rice Dish: Rice cooked in an earthenware pot with autumn flavors and sweet potatoes
Maitake mushroom,　carrot,　Silken peas,　pepper
miso soup,　pickled vegetables

Desserts: Taro Blancmange,　pear,　Pink Grapefruit,　Black sesame paste,　small rice crackers,　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: Smoked yellowtail and three kinds of soaked chrysanthemum,　salmon roe,　peanut sauce,　sweet potato,　dried citron

Soup: Crab Nanzenji Tofu,　Soup - grated taro,　ginkgo,　carrot,　snow pea,　ginger

Deep-fried Dish: Fried scallops and matsutake mushrooms,　sweet potato,　Ear of rice,　Scallop salt,　Sudachi

Sashimi: Blessings from the sea,　sashimi garnish

Simmered Dish: Steamed shiba shrimp with tamba sauce,　carrot,　Japanese chervil,　Delicious bean paste,　Wasabi

Side Dish: Spanish mackerel Matsumae and Mibuna greens with jelly,　Onion pickled in sweet vinegar,　Perilla,　Green onion,　Grated Daikon Radish with Chili Pepper

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

Rice Dish: Charcoal grilled sea bass,　Maitake mushroom kinpira cooked in earthenware pot
burdock,　Komatsuna,　carrot,　Egg,　sesame
Red miso soup,　pickled vegetables

Desserts: Pear and persimmon Tofu Pudding,　soy milk kudzu paste,　white wood ear,　Tapioca,　Wolfberry,　Charpil

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

Example of course content

Appetizer: Smoked yellowtail and three kinds of soaked chrysanthemum,　salmon roe,　peanut sauce,　sweet potato,　dried citron

Soup: Crab Nanzenji Tofu,　Soup - grated taro,　ginkgo,　carrot,　snow pea,　ginger

Deep-fried Dish: Fried scallops and matsutake mushrooms,　sweet potato,　Ear of rice,　Scallop salt,　Sudachi

Sashimi: Blessings from the sea,　sashimi garnish

Simmered Dish: Steamed shiba shrimp with tamba sauce,　carrot,　Japanese chervil,　Delicious bean paste,　Wasabi

Side Dish: Spanish mackerel Matsumae and Mibuna greens with jelly,　Onion pickled in sweet vinegar,　Perilla,　Green onion,　Grated Daikon Radish with Chili Pepper

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

Rice Dish: Charcoal grilled sea bass,　Maitake mushroom kinpira cooked in earthenware pot
burdock,　Komatsuna,　carrot,　Egg,　sesame
Red miso soup,　pickled vegetables

Desserts: Pear and persimmon Tofu Pudding,　soy milk kudzu paste,　white wood ear,　Tapioca,　Wolfberry,　Charpil

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

Example of course content

Appetizer: Smoked yellowtail and three kinds of soaked chrysanthemum,　salmon roe,　peanut sauce,　sweet potato,　dried citron

Deep-fried Dish: Sillago and Gingko,　Futamiage,　sweet potato,　Ear of rice,　Sudachi,　Seaweed salt

Soup: Seared Pacific bluefin tuna,　Clear Pork Soup with mushroom,　Abalone mushroom,　oyster mushroom,　brown enoki mushroom,　Tamogi mushroom,　carrot,　ginger

Sashimi: Seasonal thin slices of fish,　sashimi garnish

Side Dish: Steamed crab rice served in shell,　Japanese chervil

Simmered Dish: Steamed prawn with tamba sauce,　carrot,　Japanese chervil,　wasabi

Grilled Dish: Kuroge Wagyu beef fillet sukiyaki style,　Grilled turnip,　Green onion,　crown daisy,　egg sauce,　burdock,　Japanese pepper

Rice Dish: Matsutake mushroom rice cooked in an earthenware pot
fried tofu,　carrot,　egg,　Japanese chervil
Red miso soup,　pickled vegetables

Desserts: Grilled figs and vanilla ice cream,　Dacquoise,　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.