[Spring Limited Course ~ Spring Banquet in Full Bloom] A luxurious course filled with spring flavors, including a la carte dishes, with a choice of four types of clay pot

8800 yen(Tax included)

15items
2-11persons

We offer an 8,800 yen (tax included) course that includes a la carte dishes colored with the flavors of the season, Babaten's signature tempura, a fresh sashimi platter, and a choice of four types of clay pots.You can enjoy luxurious flavors made with carefully selected ingredients and delicate cooking methods.Please feel free to use our restaurant for special occasions, such as family birthdays, anniversaries, and meals with loved ones.

Course menu

Appetizer (3 types of appetizers - chilled mekabu seaweed, nanbanzuke salmon, and daily dinner dish)

Homemade root vegetable chips and Tokachi wagyu beef salad

Salmon tempura with rape blossom cream

Assorted sashimi

(Tuna, white fish, salmon, shrimp, marinated mackerel)

Eggplant Tempura

Shiitake mushroom tempura

Spring mountain vegetable tempura

Angel Shrimp Tempura

Oyster Tempura

Pork, Shiso and Cheese Tempura

Natto Chikuwa Tempura

Tempura of cod roe

Clay pot with mushrooms and marinated beef or Kinpei clay pot with grilled Spanish mackerel with saikyo sauce, spring burdock and white angelica or Sakura shrimp and bamboo shoots or Clay pot with grilled eel

Dessert (special ice cream with a choice of homemade soybean flour, matcha, Belgian chocolate, or Hokkaido cream cheese)

*For the final clay pot meal, one clay pot will be provided for two people.

(For more information about clay pots or reservations for 3 or more people, please contact the restaurant.)

※The photograph is an image.

*Contents vary depending on season and stocking.

*Please make your reservation by 3pm the day before.

*If you have any allergies or ingredients you don't like, please let us know.

Available days for reservation: Monday to Sunday, holidays, days before holidays

Length of stay: 2 hours

Reservation deadline: Until 15:00 the day before your visit

Confirm availability / make reservation for this course

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2025/06/05 update