Seasonal Japanese Kaiseki
寒さが厳しくなる冬の季節に、
薬膳の素材を活かし五感で味わう多彩な料理をご用意しました。[Period] December 1, 2025 (Mon) - February 28, 2026 (Sat)
*Excluding: December 31, 2025 (Wed) - January 3, 2026 (Sat)
[Time] 5:00 PM - 10:00 PM (L.O. 9:00 PM)
[Menu]
■Appetizers
Marlin with Mandarin Oranges / Wakayama Nunobiki Daikon Radish and Hakata-style Pressed Salmon /
Safflower Vinegar / Moray Eel with Sichuan Pepper / Wakayama Mandarin Oranges and Chicken Liver
Star Aniseed /Whitebait and Rape Blossoms with Salt Koji Dressing /
Kumquat and Goji Berries in Sweet and Sour Sauce
■Sashimi
Yellowfin Tuna / Flounder with Kombu Seaweed / Seared Cold Sea Bream
Squid Thread Sashimi / Yuasa Soy Sauce Kurasho Hinoki Wood
＊OPTION＊
ISE Lobstar Sashimi(per lobster) ＋¥10,000
Grilled abalone (per abalone) ＋¥2,500
■Hot Pot
Kishu Honkyue and Ki no Kuni Mikandori Medicinal Hot Pot
■Grilled Food
Grilled Alfonsino with Jabara Pepper and Vinegared Miso
■Fried Food
Cloud Roe and Turnip in Oyster Oil, Deep-fried
■Three Dishes
Five-Grain Rice Porridge
Chicken and Green Onion with Condiment Sauce
White Wood Ear and Yam with Condiment Sauce
Pickled Vegetables
■Fruit
Kozagawa Yuzu Zenzai
■Coffee or Kawazoe Tea
معلومات إضافية
*Contents may change depending on the availability of ingredients.
*The above prices include tax and service charge.