-------------------------------------------------- ---------------------- ■What's included in the plan - Course meal - Anniversary cake *The size of the whole cake will be prepared according to the number of people making the reservation.・Message plate *Please write your desired message in the comment section *Add a message with a chocolate pen to the plate with the cake on it <February winter menu example> [Appetizer] Marinated Tasmanian salmon with burrata sauce and herbs Aroma [Soup] Warm soup with seasonal vegetables [Fish dishes] Poiled Spanish mackerel, Nage style with Asari soup stock [Main dish] (You can choose one from the following.) ・Pork loin roti White kidney bean cassoulet style ・Kuroge Grilled Wagyu beef loin with horseradish sauce (+1,650 yen) ・Kuroge Wagyu beef fillet with a light jus sauce Yuzu pepper flavor (+2,800 yen) [Dessert] Strawberry and vanilla mousse Pistachio caramelized bread ・After meal Drinks <Spring menu from March to May> [Appetizer] Scallop frit, gargouille with garland chrysanthemum and mung bean [Soup] Warm soup with seasonal vegetables [Fish dishes] Grilled cherry blossom sea bream, spring cabbage étuve, smoked butter with Asari dashi [ Main dish] (You can choose one from the following.) ・Sauteed Tamba chicken with spring vegetables and sakura shrimp with a light crustacean sauce ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Kuroge Wagyu beef Fillet of fillet, light jus sauce, yuzu pepper flavor (+2,800 yen) [Dessert] Berry and cherry blossom semifreddo, rose-scented bread, after-meal drink --------------- -------------------------------------------------- -------

<February winter menu example> [Appetizer] Marinated Tasmanian salmon with burrata sauce and herb aroma [Soup] Warm seasonal vegetable soup [Main dish] (You can choose one from the following.) - Poiled mackerel Asari Nage style of soup stock・Pork loin roti white kidney bean cassoulet style・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen)・Poiled Japanese black beef fillet with light jus sauce Yuzu pepper flavor (+2, 800 yen) [Dessert] Strawberry and vanilla mousse, pistachio caramelized bread, after-meal drink <March-May Spring menu> [Appetizer] Scallop frit, gargouille with garland chrysanthemum and mung bean [Soup] Warm soup with seasonal vegetables [ Main dish] (You can choose one from the following.) - Grilled cherry blossom sea bream, spring cabbage étuve, smoked butter with Asari soup stock, sautéed Tamba chicken with spring vegetables and sakura shrimp, crustacean in light sauce, Kuroge Wagyu beef loin Grilled horseradish sauce (+1,650 yen) ・Kuroge Wagyu beef fillet poire jus light sauce Yuzu pepper flavor (+2,800 yen) [Dessert] Berry and cherry blossom semifreddo Rose-scented bread ・After-meal drink

<February winter menu example> [Appetizer] Marinated Tasmanian salmon with burrata sauce and herb aroma [Soup] Warm soup with seasonal vegetables [Fish dishes] Poiled mackerel with Asari soup stock [Main dish] (Choice one from below)・Pork loin roti with white beans cassoulet style ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Japanese black beef fillet with a light jus sauce and yuzu pepper flavor ( +2,800 yen) [Dessert] Strawberry and vanilla mousse, pistachio caramelized bread, after-meal drink <March to May Spring menu> [Appetizer] Scallop frit, gargouille with garland chrysanthemum and mung bean [Soup] Warm seasonal vegetables Soup [Fish dish] Grilled sakura sea bream, Etuve of spring cabbage, Asari soup stock smoked butter [Main dish] (You can choose one from the following.) ・Sautéed Tamba chicken, spring vegetables, sakura shrimp, crustacean in a light sauce・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Japanese black beef fillet with a light sauce of jus and yuzu pepper flavor (+2,800 yen) [Dessert] Berry and cherry blossom semifreddo with rose-scented bread after-meal drink

-------------------------------------------------- ------------------------ <February 2024. Winter menu example> [Small appetizer] Starting dish ~hiver~ [Appetizer] Marinated Tasmanian salmon Aroma of burrata sauce and herbs [Soup] Warm soup with seasonal vegetables [Fish dishes] Matsukasa grilled sweet sea bream Naju style with Asari soup stock [Main dish] (You can choose one from the following.) ・Pork loin roti white Green bean cassoulet style/grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Japanese black beef fillet with poire jus light sauce Yuzu pepper flavor (+2,800 yen) [Dessert] Strawberry and vanilla mousse Pistachio caramelized bread and after-meal drink [March to May Spring Menu] [Amuse] Starter dish - Printemps - [Appetizer] Scallop frit, Gargouille with garland chrysanthemum and mung bean [Soup] Warm seasonal vegetable soup [Fish] Cuisine: Grilled sweet sea bream scales, spring cabbage étuve, smoked butter with Asari soup stock [Main dish] (You can choose one from the following.) - Sauteed Tamba chicken with spring vegetables and sakura shrimp - Light sauce with crustaceans - Kuroge Wagyu beef loin Meat grille with horseradish sauce (+1,650 yen) ・Kuroge Wagyu beef fillet poire jus light sauce Yuzu pepper flavor (+2,800 yen) [Dessert] Berry and cherry blossom semifreddo Rose-scented bread ・After-meal appetizer drink------------------------------------------------- -------------------------

-------------------------------------------------- --------------------------- <Summer menu example for August 2023> [Appetizer] Bone-cut conger conger fritto Summer vegetable and couscous salad [Soup] Seasonal cold soup [Main dish] (You can choose one from the following.) ・Roasted sea bass with thyme flavor Squid ink risotto with saffron sauce ・Grilled brown pork with fragrant herb sauce・Grilled Japanese black beef loin with red wine sauce (+1,650 yen) ・Poiled Japanese black beef fillet with truffle sauce (+2,880 yen) [Dessert] White peach compote and green perilla sorbet bread ・After-meal drink ---- -------------------------------------------------- -----------------------

<Included in the plan> ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Dejeunet B (W main course where you can enjoy both fish and meat dishes) <Recommended points> ■Message plate can be prepared upon request If so, please include the message content, such as "Happy 60th birthday." ■Chanchanko is available in red and purple, so please let us know your desired color when making a reservation. Our staff will be happy to assist you in taking photos on the day. ■We accept requests to change ingredients you don't like or cut into bite-sized pieces.In order to ensure that you can eat with peace of mind, we can of course change your allergies or ingredients you don't like, cut your food into bite-sized pieces, or provide chopsticks. is also possible. If you have any concerns, please feel free to contact us. <February winter menu example> [Appetizer] Marinated Tasmanian salmon with burrata sauce and herb aroma [Soup] Warm soup with seasonal vegetables [Fish dishes] Poiled mackerel with Asari soup stock [Main dish] (Choice one from below)・Pork loin roti with white beans cassoulet style ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Japanese black beef fillet with a light jus sauce and yuzu pepper flavor ( +2,800 yen) [Dessert] Strawberry and vanilla mousse, pistachio caramelized bread, after-meal drink <March to May Spring menu> [Appetizer] Scallop frit, gargouille with garland chrysanthemum and mung bean [Soup] Warm seasonal vegetables Soup [Fish dish] Grilled sakura sea bream, Etuve of spring cabbage, Asari soup stock smoked butter [Main dish] (You can choose one from the following.) ・Sautéed Tamba chicken, spring vegetables, sakura shrimp, crustacean in a light sauce・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Japanese black beef fillet with a light sauce of jus and yuzu pepper flavor (+2,800 yen) [Dessert] Berry and cherry blossom semifreddo with rose-scented bread after-meal drink

＜プランに含まれるもの＞
■個室料
■乾杯用グラススパークリングワイン（ノンアルコールに変更可能）
■デジュネB（魚料理・肉料理どちらも楽しめるWメインコース）

＜おすすめポイント＞
■メッセージプレートをご用意できます
ご希望の場合、「還暦おめでとう」などメッセージ内容と合わせてお申し付けください。

■ちゃんちゃんこを着て、思い出の一枚を
赤、紫のご用意がございますので、ご予約の際にご希望のお色味をお聞かせください。
当日のお写真の撮影は、スタッフが喜んでお手伝いさせていただきます。

■苦手食材の変更や、一口カットなども承ります
安心してお食事が出来るよう、アレルギーや苦手食材の変更はもちろん、料理を一口サイズにカットしてご提供したり、お箸をご用意することも可能です。ご不安な点がございましたら、ご遠慮なくお聞かせください。

＜3月～5月　春メニュー＞
【前菜】帆立貝のフリット　春菊と緑豆のガルグイユ
【スープ】季節野菜の温製スープ
【魚料理】桜鯛のグリエ 春キャベツのエチュベ 　浅利出汁の燻製バター
【メイン料理】（下記よりお一つお選びいただけます。）
・丹波鶏のソテーと春野菜と桜海老　甲殻類の軽いソース
・黒毛和牛ロース肉のグリエ　西洋わさびのソース（＋1,650円）
・黒毛和牛フィレ肉のポワレ　ジュの軽いソース 柚子胡椒の風味（＋2,800円）
【デザート】ベリーと桜のセミフレッド　薔薇の香り
パン・食後のお飲み物

<What's included in the plan> ■Private room fee■Full course where you can enjoy both fish and meat dishes■Comes with a glass of champagne (non-alcoholic options available) ---------- -------------------------------------------- <May 2023. Spring menu example ＞ [Appetizer] Lightly sauteed squid with spring vegetables [Soup] Seasonal hot soup [Fish dish] Poiled cherry blossom sea bream and new potato roti Crustacean ecume [Meat dish] Chami pork fillet Roti and spring cabbage, miso béarnaise [Dessert] Strawberry and Uji matcha composition bread, after-meal drink <Example of early summer menu from June to August 2023> [Appetizer] Bone-cut conger conger frit, salad with summer vegetables and couscous [ Soup] Seasonal cold soup [Fish dishes] Thyme-flavored roasted sea bass, squid ink risotto with saffron sauce [Meat dishes] Grilled brown pork with fragrant herb sauce [Dessert] White peach compote and green Shiso sorbet bread/after-meal drink

<What's included in the plan> ■Private room fee■Full course with upgraded meat dishes to beef fillet■Comes with a glass of sparkling wine (non-alcoholic options available) --------- --------------------------------------------- <2023.3~5 Month Spring Menu Example> [Appetizer] Lightly sauteed squid with spring vegetables [Soup] Seasonal hot soup [Fish dishes] Poiled cherry blossom sea bream and new potato roti Crustacean ecume [Meat dishes] Kuroge Poiled wagyu beef fillet with truffle sauce [Dessert] Strawberry and Uji matcha composition bread and after-meal drink <Example of early summer menu from June to August 2023> [Appetizer] Bone-cut conger conger frit, salad with summer vegetables and couscous [ Soup] Seasonal cold soup [Fish dish] Thyme-flavored roasted sea bass, squid ink risotto with saffron sauce [Meat dish] Japanese black beef fillet with truffle sauce [Dessert] White peach compote and green shiso Sorbet bread/after-meal drink

職人の技術が光る寄木細工の床や、貴重な大正ガラス、海外から輸入されたマントルピースなどをあしらい、大切なお客様をもてなすために作られた貴賓室。
当時の家主の暮らしぶりが伺える優雅な空間で、お食事をお楽しみください。

＜プランに含まれるもの＞
■個室料
■乾杯用グラススパークリングワイン（ノンアルコールにご変更可能）
■デジュネB（魚料理・肉料理どちらも楽しめるWメインコース）

･･････････････････････････････････････････・・・・・・・・・・・・・・・・
＜3月～5月　春メニュー＞
【前菜】帆立貝のフリット　春菊と緑豆のガルグイユ
【スープ】季節野菜の温製スープ
【魚料理】桜鯛のグリエ 春キャベツのエチュベ 　浅利出汁の燻製バター
【メイン料理】（下記よりお一つお選びいただけます。）
・丹波鶏のソテーと春野菜と桜海老　甲殻類の軽いソース
・黒毛和牛ロース肉のグリエ　西洋わさびのソース（＋1,650円）
・黒毛和牛フィレ肉のポワレ　ジュの軽いソース 柚子胡椒の風味（＋2,800円）
【デザート】ベリーと桜のセミフレッド　薔薇の香り
パン・食後のお飲み物
･･･････････････････････････････････････････････････・・・・・・・・・・・・・・・

This guest room was created to entertain important guests, with a parquet floor that shows the skill of craftsmen, precious Taisho glass, and a mantel imported from overseas. Enjoy your meal in an elegant space where you can see how the landlord lived at the time. <Included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Dejeunet C ----------------------- -------------------------------------------------- - <February 2024. Winter menu example> [Small appetizer] A dish to start ~ hiver ~ [Appetizer] Marinated Tasmanian salmon with burrata sauce and herb aroma [Soup] Warm seasonal vegetable soup [Fish dish] Grilled sweet sea bream in Matsukasa Asari dashi nage style [Main dish] (You can choose one from the following.) ・Pork loin roti White kidney bean cassoulet style ・Grilled Japanese black beef loin with horseradish sauce (+1,650 yen) ・Kuroge Wagyu beef fillet with a light jus sauce, yuzu pepper flavor (+2,800 yen) [Dessert] Strawberry and vanilla mousse, pistachio caramelized bread, after-meal drink [March to May Spring menu] [Amuse] The beginning of the meal One dish ~Printemps~ [Appetizer] Scallop frit, gargouille with garland chrysanthemum and mung bean [Soup] Warm soup with seasonal vegetables [Fish dishes] Grilled sweet sea bream scales, spring cabbage étuve, smoked butter with Asari soup stock [Main dish] (Please choose from the following) (You can choose one.) ・Sauteed Tamba chicken with spring vegetables and sakura shrimp in a light crustacean sauce ・Japanese black beef loin grilled meat with horseradish sauce (+1,650 yen) ・Japanese black beef fillet with light jus Sauce: Yuzu pepper flavor (+2,800 yen) [Dessert] Berry and cherry blossom semifreddo, rose-scented bread, after-meal drink---------------------- -------------------------------------------------- --

[Menu] Seasonal vegetable potage soup Chef's special hamburger dessert bread

[Menu] Vegetable and fish salad Seasonal vegetable potage Chef's special hamburger Patisserie's special dessert bread

[Menu] Seasonal vegetable and fish salad Seasonal vegetable potage soup Seasonal fish dish Chef's special hamburger Patisserie's special dessert bread

・White turnip potage ・Reindeer hamburger & omelette rice ・Dessert

Appetizer, soup, reindeer hamburger, omelette rice, dessert

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.