Appetizer: Agu Pork Jibuni, Koya Tofu, Eggplant Ganme-ni
Appetizer: Winter Yellowtail Pickled in Lees, Turnip Compote, Inari Kosode Sushi
Taco Meat and Alaska Seaweed Two-Colored Egg, Mountain Burdock and Nozawana Roll
Sashimi: Two-Kind Seasonal Seafood Platter, Complete Dish
Salad: Red Radish and Nagaimo Plum Salad
Hot Pot: Winter Vegetables and Jimami Tofu, Chicken Clear Soup Hot Pot
Rice: Beef Tendon Miso Grilled Rice Balls, Dashi Chazuke
Pickles: Lightly Pickled Avocado, Pickled Umeboshi
Dessert: Cardamom Mousse and Satsuma Mandarin Warabimochi

*The menu may change depending on weather and availability.

Appetizer: Seasonal small dish
Horse: Five-piece appetizer
Sashimi: Today's three-piece seafood platter
Takiawase: Daily special takiawase
Tempura: Five-piece tempura
Simmered dish: Prefecture-produced mozuku seaweed in vinegar
Rice: Red rice
Soup: Nakami soup
Pickles: Two-piece pickles
Dessert: Today's dessert
*The menu may change depending on the weather and supply.

Appetizer: Three-piece platter
Appetizer: Rolled egg in dashi broth
Grilled fish in Kyoto style, wrapped shrimp
Rape blossoms, clams in tsukudani
Sashimi: Two kinds of today's seafood, complete set
Small bowl: Jimami potage
Shrimp sashimi with seaweed
Grilled dish: Agu pork loin salted koji steak
Roasted onion with herb breadcrumbs
Salad: Seasonal salad
Dragon fruit dressing
Vinegared dish: Tuna nanban
Rice: Red rice
Soup: Nakami soup
Pickled vegetables: Two kinds
Dessert: Seasonal fruit and cake
*The menu may change depending on the weather and availability.

Appetizer: Four-piece platter
Horse: Dashi-maki egg, Myoga sushi
Grilled fish in Kyoto style, Saimaki shrimp
Rape blossoms, Tsukudani clams
Sashimi: Three-piece platter of today's seafood, complete set
Simmered: Miso rafute with warm vegetables
Grilled: Fillet steak with Chaliapin sauce
Seasonal colorful vegetables
Fried: Whitebait tempura, bluefish
Vinegared dish: Yorozukumo vinegar
Rice: Juicy
Dinner: Soup: Nakami soup
Pickled vegetables: Two-piece platter
Dessert: Seasonal fruit and cake
*The menu may change depending on weather and availability.

先　附：あぐー豚の治部煮、高野豆腐、茄子含女煮
珍　味：ドゥルワカシー
前　菜：寒鰤粕漬け、小蕪コンポート、稲荷小袖寿司
　　　　タコスミートとアーサの二色玉子、山牛蒡野沢菜巻き
　　　　公魚甘露煮、梅麩オランダ煮、干し柿と県産鶏の鳴門巻き
造　里：本日の近海魚盛り合わせ、妻一式
煮　物：ジーマーミポタージュ仕立て　アーサ入り海老真丈
サラダ：紅芯大根と長芋の梅サラダ、丸十檸檬煮添え
焼き物：国産黒毛和牛フィレ　石焼きステーキ
　　　　三種のマースと島唐辛子添え
酢の物：数の子五色膾
御食事：赤米又は白米
香の物：パパイヤ味噌漬け
甘　味：クレメダンジュ　二種のソースと共に

※天候や仕入れ状況によりお料理内容が変わる場合がございます。

In addition to enjoying lunch at our dining restaurants, Kanro and Renge, we offer a plan that includes use of our highly recommended Hojoan.
Lunch: 11:30 AM - 1:00 PM
Hojoan: 1:00 PM - 3:00 PM
*Reservations are limited to guests aged 10 and over.

[Reservation Details]
Appetizer: Seasonal small dish
Appetizer: Five-item appetizer
Sashimi: Today's three-item seafood platter
Takiawase (rice stew): Daily special
Tempura: Five-item tempura
Vinegared dish: Okinawan mozuku seaweed with vinegar
Rice: Red rice
Soup: Nakami soup
Pickled vegetables: Two-item pickles
Dessert: Today's dessert
*Menu items may change depending on weather and supply.

In addition to enjoying lunch at our dining restaurants "Kanro" and "Renge," we also offer a plan that includes use of our recommended restaurant, Hojoan.
Lunch: 11:30 AM - 1:00 PM
Hojoan: 1:00 PM - 3:00 PM

*Guests must be 10 years of age or older.
Appetizer: Thunder Tofu, Fried Dashi Broth, Hisui Sansho Pepper, Eel with Needled Ginger
Appetizer: Winter Melon with Leaves, Island Sushi, Deep-Fried Eggplant (Rikyu Style),
Cold Chawanmushi, Japanese-Style Tomato Compote
Sashimi: Washed Sea Bass, Simmered Kajiki Tuna, and a Set of Dish
Salad: Red Radish and Red Melon, Grilled Eggplant Carpaccio Salad
Fruit Dressing
Grilled Duck and Chicken Meat Loaf: Braised beef tongue with salted green onions
Balsamic sauce with Japanese pepper
Sweetened dish: Pufferfish skin, red and white sashimi, and ponzu sauce
Rice: Plum rice, dashi ochazuke
Pickles: Lightly pickled eggplant, Nozawana greens
Dessert: Soy milk mousse
Red currant and blackcurrant sauce, topped with acerola jelly
*The menu may change depending on the weather and availability of ingredients.

In addition to enjoying lunch at our dining restaurants "Kanro" and "Renge," we also offer a plan that includes use of our recommended Hojoan restaurant.
Lunch: 11:30 AM - 1:00 PM
Hojoan Use: 1:00 PM - 3:00 PM

*Guests must be 10 years of age or older to use this facility.

[Meal Contents]
Appetizer: Three-piece platter
Appetizer: Rolled egg in dashi broth
Grilled fish in Kyoto style, wrapped shrimp
Rape blossoms, clams in soy sauce
Sashimi: Two-piece platter of today's seafood, complete set
Small bowl: Jimami potage
Shrimp sashimi with seaweed
Grilled dish: Agu pork loin salted koji steak
Roasted onion with herb breadcrumbs
Salad: Seasonal salad
Dragon fruit dressing
Vinegared dish: Tuna nanban
Rice: Red rice
Food: Soup
Pickled vegetables: Two-piece platter
Dessert: Seasonal fruit and cake

*The menu may change depending on the weather and availability.

In addition to enjoying lunch at our dining restaurants "Kanro" and "Renge," we also offer a plan that includes use of our recommended Hojoan restaurant.
Lunch: 11:30 AM - 1:00 PM
Hojoan Hours: 1:00 PM - 3:00 PM
*Guests must be 10 years of age or older to use this facility.

[Meal Contents]
Appetizer: Four-piece platter
Horse: Dashi-maki egg, Myoga sushi
Grilled fish in Kyoto style, Saimaki shrimp
Rape blossoms, Tsukudani clams
Sashimi: Three-piece platter of today's seafood, complete set
Simmered dish: Miso rafute with warm vegetables
Grilled dish: Fillet steak with Chaliapin sauce
Seasonal colorful vegetables
Fried dish: White fish tempura, blue fish
Vinegared dish: Yorozu vinegar
Rice: Juicy
Dinner: Soup (soup)
Pickled vegetables: Two-piece platter
Dessert: Seasonal fruit and cake
*The menu may change depending on weather and supply.

ダイニングレストラン「甘露」「蓮華」にてランチをお楽しみいただけるほか、
当館おすすめの方丈庵をご利用いただけるプランを提供しております。
ご昼食：11:30-13:00
方丈庵の利用：13:00～15:00
※ご利用は10歳以上でお願いしております。
※季節ごとのメニューをご用意しております。
※天候や仕入れ状況によりお料理内容が変わる場合がございます。

In addition to enjoying lunch at our dining restaurants, Kanro and Renge, we offer a plan that includes use of our highly recommended Hojoan.
Lunch: 11:30 AM - 1:00 PM
Hojoan: 1:00 PM - 3:00 PM
*Reservations are limited to guests aged 10 and over.

[Reservation Details]
Appetizer: Seasonal small dish
Horse: Five-piece appetizer
Sashimi: Today's three-piece seafood platter
Takiawase (rice stew): Daily special
Tempura: Five-piece platter
Sunomono (sweet dish): Okinawan mozuku seaweed with vinegar
Rice: Red rice
Soup: Nakami soup
Pickled vegetables: Two-piece platter
Dessert: Today's dessert

*Menu items may change depending on weather and supply.

You may enjoy lunch at the dining restaurants “甘露” and “蓮華,” and we also offer a plan that includes use of our recommended 方丈庵 (Hōjō-an).
Lunch: 11:30–13:00
Use of 方丈庵: 13:00–15:00

• Use of the facility is limited to guests aged 10 and older.
• Seasonal menus are provided.
• Menu items may change depending on weather or supply availability.

In addition to enjoying lunch at our dining restaurants "Kanro" and "Renge," we also offer a plan that includes use of our recommended Hojoan restaurant.
Lunch: 11:30 AM - 1:00 PM
Hojoan Use: 1:00 PM - 3:00 PM

*Guests must be 10 years of age or older to use this facility.
[Meal Contents]
Appetizer: Three-piece platter
Appetizer: Rolled egg in dashi broth
Grilled fish in Kyoto style, wrapped shrimp
Rape blossoms, clams in soy sauce
Sashimi: Two-piece platter of today's seafood, complete set
Small bowl: Jimami potage
Shrimp sashimi with seaweed
Grilled dish: Agu pork loin salted koji steak
Roasted onion with herb breadcrumbs
Salad: Seasonal salad
Dragon fruit dressing
Vinegared dish: Tuna nanban
Rice: Red rice
Food: Soup
Pickled vegetables: Two-piece platter
Dessert: Seasonal fruit and cake

*The menu may change depending on the weather and availability.

In addition to enjoying lunch at our dining restaurants "Kanro" and "Renge," we also offer a plan that includes use of our recommended Hojoan restaurant.
Lunch: 11:30 AM - 1:00 PM
Hojoan Hours: 1:00 PM - 3:00 PM
*Guests must be 10 years of age or older.
[Meal Contents]
Appetizer: Four-piece platter
Horse: Dashi-maki egg, Myoga sushi
Grilled fish in Kyoto style, Saimaki shrimp
Rape blossoms, Tsukudani clams
Sashimi: Three-piece platter of today's seafood, complete set
Simmered dish: Miso rafute with warm vegetables
Grilled dish: Fillet steak with Chaliapin sauce
Seasonal colorful vegetables
Fried dish: White fish tempura, blue fish
Vinegared dish: Yorozu vinegar
Rice: Juicy
Dinner: Soup: Nakami soup
Pickled vegetables: Two-piece platter
Dessert: Seasonal fruit and cake

*The menu may change depending on the weather and availability.

You may enjoy lunch at our dining restaurants “Kanro” and “Renge,” and we also offer a plan that includes use of our recommended Houjō-an private room.
Lunch: 11:30–13:00
Use of Houjō-an: 13:00–15:00

※ Use is restricted to guests aged 10 and over.
※ Seasonal menus are provided.
※ Menu items may change due to weather or availability of ingredients.

Business hours: 10:00-16:00 (last order: 15:30)

*We have a large hall that can accommodate up to 60 people for Kanro and 40 people for Renge. Please feel free to contact us.

*We require that you are 10 years of age or older to use this facility.

Business hours: 10:00-16:00 (last order: 15:30)

*We have a large hall that can accommodate up to 60 people for Kanro and 40 people for Renge. Please feel free to contact us.

*We require that you are 10 years of age or older to use this facility.

Business hours: 10:00-16:00 (last order: 15:30)

*We have a large hall that can accommodate up to 60 people for Kanro and 40 people for Renge. Please feel free to contact us.

*We require that you are 10 years of age or older to use this facility.

Appetizer: Jibuni (simmered) Agu pork, Koya tofu, and simmered eggplant.
Delicacy: Simmered cloud roe.
Appetizer: Pickled winter yellowtail in sake lees, small turnip compote, and Inari kosode sushi.
Taco meat and sea bass with two-colored eggs, mountain burdock and Nozawana rolls.
Sweetened goatfish, braised plum and gluten-free Dutch simmered rice, Naruto rolls with dried persimmon and local chicken.
Sashimi: Assorted local fish of the day, complete set of dishes.
Simmered dish: Steamed tilefish bones.
Salad: Red radish and Chinese yam plum salad. Served with Maruju Lemon Simmered in Soy Sauce
Grilled Dish: Domestic Kuroge Wagyu Beef Fillet, Stone-Grilled Steak
Served with Three Types of Mars and Island Chili Peppers
Vinegared Dish: Herring Roe with Five-Color Sashimi
Main Dish: Grilled Beef Tendon Miso Rice Balls, Dashi Chazuke
Pickles: Lightly Pickled Avocado, Pickled Umeboshi
Dessert: Cardamom Mousse and Unshu Mandarin Warabimochi
Coconut Brownie

*The menu may change depending on weather and supply.

Sakizuke (Appetizer): Turnip, smoked oyster and scallop adductor muscle, with yuzu miso
Chinmi (Delicacy): Doruwakashi
Zensai (Starter): Chicken tsukune (meatball) wrapped and fried like a chestnut, simmered island octopus, satoimo (taro) with matsutake and karasumi paste,
jade ginkgo nuts, seared mackerel sushi, salmon roe with grated daikon, lily bulb and salmon shaped like persimmon
Sashimi: Today's seasonal seafood assortment, served with traditional garnishes
Nimono (Simmered dish): Jīmaami (peanut) potage style with shrimp fish cake containing sea lettuce (aosa)
Salad: Dried vegetable chip salad with kabocha (pumpkin) yogurt dressing
Yakimono (Grilled): Domestic kuroge wagyu filet, stone-grilled steak
Served with three types of island salt and island chili
Sunomono (Vinegared): Seaweed (mizukumo) in a light aspic, topped with egg-vinegar sauce
Rice: White rice or red rice
Tomewan (Soup): Nakami (pork innards) soup
Pickles: Papaya miso pickles
Dessert: Chestnut fondant with Dainagon red beans and rum-flavored cream
Note: Menu items may change depending on weather and ingredient availability.

You may enjoy dinner at the dining restaurants "甘露" (Kanro) and "蓮華" (Renge), and we also offer plans that include use of our recommended Hōjō-an (方丈庵).
Dinner: 5:30 PM–7:00 PM
Use of Hōjō-an: 7:00 PM–9:00 PM

※Use is limited to guests aged 10 and older.
※We offer seasonal menus.
※Menu items may change depending on weather or availability of ingredients.

Enjoy dinner at our dining restaurants “甘露” and “蓮華,” and choose a plan that includes use of our recommended 方丈庵 (Hojō-an).
Dinner: 5:30–7:00 PM
Use of 方丈庵: 7:00–9:00 PM

※Use of the facility is limited to guests aged 10 and over.
※Seasonal menus are provided.
※Menu items may change depending on weather and ingredient availability.

Please choose your menu on the day.

Appetizer: Kinpira Burdock, Simmered Beans, Seasonal Shiraae (Seasoned Tossed with Tofu)

Appetizer: Five Assorted Ryukyu Appetizers (Minudaru, Hanachozoku, Castella Kamaboko, Suchika, Umukuji Andagi)

Stew: Rafute, Warm Vegetables

Grilled: Saikyo-yaki

Main Dish: Herb-Grilled Yamahara Chicken

Vinegared Dish: Red and White Pickled Vegetables

Final Dish: Miso Soup

Pickles: Bettara Pickles, Pickled Nozawana Greens, Pickled Umeboshi (Plum)

Rice: Red Rice, White Rice

Dessert: Today's Dessert

Appetizers: Seven Assorted Ryukyu Appetizers (Minudar, Fish and Kelp Rolls, Flower and Bird Bandits, Castella Kamaboko, Umukuji Anagi, Suchika, Sweet Potato Simmered in Sweet Sauce)

Stews: Rafute, Shrimp Sticks, Steamed Vegetables

Grilled Dishes: Wagyu Hamburg Steak, Saikyo-yaki Grilled Shrimp, Salt-Grilled Scallops

Vinegared Dishes: Red and White Pickled Vegetables

Sour Soup: Miso Soup

Pickles: Bettara Pickles, Nozawana Pickles

Rice: Grilled Eel and Rice

Dessert: Today's Dessert

Appetizer: Kinpira burdock, simmered beans, seasonal Shiraae (seaweed salad)

Appetizer: Seven kinds of Ryukyu appetizers (minudaru, fish wrapped in kelp, flower and bird thief, castella kamaboko, suchika, umukuji andagi, sweet potato simmered in soy sauce)

Simmered dish: Rafute, shrimp sashimi, yuba (tofu skin) rolls, warm vegetables

Grilled dish: Saikyo-yaki (grilled Kyoto-style broiled fish), unglazed head-on shrimp, salt-grilled scallops

Main dish: Wagyu steak, Agu sausage, grilled Yamahara chicken with herbs, grilled vegetables

Vinegared dish: Red and white pickled vegetables, jellyfish and young shoots

Tomozuku (soup)
Miso soup

Pickles: Bettara pickles, pickled Nozawana greens, miso-marinated papaya

Rice: Grilled eel with rice

Dessert: Fruit platter, homemade baked goods