Thank you for always using Edomae Kisen. The season has arrived where the sea breeze is pleasant and cruising on a houseboat becomes even more fun!
Today, we will introduce you to some things that will make your time on board even more delicious.Seasonal/new menuThis is a notice. From the time you board the ship on Saturday, May 9th, we will be serving an exquisite seafood menu made with plenty of seasonal seafood!
*All customers who board the ship during the period can enjoy it. Please place your order on board.
■Early summer scent! "Shirasu Fair" held!
For a limited time, a whitebait menu will be added to the usual "All-you-can-eat Monjayaki" plan at no additional charge! Grill it on a griddle and enjoy it freshly made.
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Whitebait Monja
Edomae monjya with strong dashi stock, plump ``whitebait'' flavor and just the right amount of salt are the perfect match! It's refreshing and has a delicious taste that lingers, and the drink goes on and on.
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Whitebait garlic rice
The fragrant smell of garlic being stir-fried on a griddle will whet your appetite! The flavor of whitebait spreads through each grain of rice, making it irresistibly delicious as a finishing touch or as a snack.
■Optional paid menu
Want to have a special occasion meal or another delicious seafood dish? There will also be an option menu recommended for those who are interested.
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Red sea bream ajillo: 1,200 yen (tax included)
An exquisite ajillo made with flavorful red sea bream simmered in special garlic oil. Enjoy the fluffy sea bream with plenty of oil. It goes great with cold beer or wine!
*Paid options require advance reservations.
*Not included in the all-you-can-eat course.
*This is an optional menu, so please make a reservation together with the Monja Yakatabune.
■ Offer start date
Sales and provision will start from boarding on Saturday, May 9th.
Seasonal flavors that can only be enjoyed now and a scenic cruise of Tokyo Bay. Please invite your friends, family, and colleagues to come and visit Edomae Kisen in early summer! Our entire staff is looking forward to welcoming you on board.
