~Example Course~ (8 dishes total)
1. Appetizer
This is the first dish of the course. We generally serve something cold in the hot season and something warm in the cold season. This will help settle your stomach first.
2. Soup
This is our most popular dish since we opened. Please enjoy the rich broth made with kelp stock, bonito flakes, and tuna flakes.
3. Sashimi
In addition to serving fresh sashimi as is, we also offer sashimi that has been aged for several days to bring out the flavor, kelp-cured sashimi, and seared sashimi, among others.
4. Grilled Dish
For grilled dishes, we select the largest, plumpest fish with thick flesh depending on the season, such as blackthroat seaperch, hairtail, trout, and eel.
5. Seasonal Assortment
A seven-item assortment of seasonal ingredients, including delicacies, blanched vegetables, and fried dishes, each prepared with different flavors and cooking methods.
6. Simmered Dishes
Bamboo shoots are simmered with extra bonito flakes, eggplant with sakura shrimp, winter melon with shiitake mushrooms, etc. Each dish is cooked in a bonito-based broth with ingredients that complement it well, bringing out the natural flavors of the ingredients.
7. Rice
In spring, we use squid with roe and butterbur sprouts; in summer, grilled conger eel, corn, and edamame; in autumn, wild mushrooms and duck; and in winter, snow crab and mitsuba (Japanese parsley). Seasonal ingredients are cooked with Koshihikari rice from Miyama, Kyoto.
8. Sweets
Sweets include smooth, melt-in-your-mouth mizuyokan (water jelly) and chewy kuzuyaki (arrowroot starch cake) made with seasonal ingredients. The sweets are traditional Japanese desserts that reflect the season.

*The differences between courses are due to the cost of the ingredients used.

~Example Course~ (8 dishes total)
Please contact the restaurant for details.

*The difference between courses is due to the cost of the ingredients used.

~Example Course~ (10 dishes total)
Please contact the restaurant for details.

*The difference between courses is due to the cost of the ingredients used.

~Example Course~ (10 dishes total)
Please contact the restaurant for details.

*The difference between courses is due to the cost of the ingredients used.

~Example Course~ (10 Dishes Total)
1. Appetizer
This is the first dish of the course. We generally serve something cold in the hot season and something warm in the cold season. This will help settle your stomach first.
2. Soup
This is our most popular dish since we opened. Please enjoy the rich broth made with kelp stock, bonito flakes, and tuna flakes.
3. Sashimi
In addition to serving fresh sashimi as is, we also offer sashimi that has been aged for several days to bring out the flavor, kelp-cured sashimi, and seared sashimi, among others.
4. Grilled Dish
For grilled dishes, we select the largest, plumpest fish with thick flesh depending on the season, such as blackthroat seaperch, hairtail, trout, and eel.
5. Seasonal Assortment
A seven-item assortment of seasonal ingredients, including delicacies, blanched vegetables, and fried dishes, each prepared with different flavors and cooking methods.
6. Simmered Dishes
We simmer each ingredient in a broth based on bonito stock, adding ingredients that complement it well, such as bamboo shoots with extra bonito flakes, eggplant with sakura shrimp, and winter melon with shiitake mushrooms, to bring out the natural flavors of the ingredients.

7. Palate Cleanser
We serve a dish to add variety to the course, such as mackerel smoked with straw or abalone in vinegar.

8. Meat Dish
In spring, we serve beef shabu-shabu with sansho pepper; in autumn, grilled beef with matsutake mushrooms, etc., featuring meat dishes paired with seasonal ingredients.

9. Rice
In spring, we cook squid with roe and butterbur sprouts; in summer, grilled conger eel, corn, and edamame; in autumn, wild mushrooms and duck; and in winter, snow crab and mitsuba, etc., using Koshihikari rice from Miyama, Kyoto, with seasonal ingredients.

10. Sweets
The sweets are Japanese-style desserts that are in season, such as smooth, melt-in-your-mouth mizuyokan (water jelly) and chewy kuzuyaki (arrowroot starch cake) made with seasonal ingredients.
We use domestically produced matsutake mushrooms approximately every year from the end of September to the beginning of October.

*The difference between each course is due to the price of the ingredients used.

~Example Course~ (10 Dishes Total)
1. Appetizer
This is the first dish of the course. We generally serve something cold in the hot season and something warm in the cold season. This will help settle your stomach first.
2. Soup
This is our most popular dish since we opened. Please enjoy the rich broth made with kelp stock, bonito flakes, and tuna flakes.
3. Sashimi
In addition to serving fresh sashimi as is, we also offer sashimi that has been aged for several days to bring out the flavor, kelp-cured sashimi, and seared sashimi, among others.
4. Grilled Dish
For grilled dishes, we select the largest, plumpest fish with thick flesh depending on the season, such as blackthroat seaperch, hairtail, trout, and eel.
5. Seasonal Assortment
A seven-item assortment of seasonal ingredients, including delicacies, blanched vegetables, and fried dishes, each prepared with different flavors and cooking methods.
6. Simmered Dishes
We simmer each ingredient in a broth based on bonito stock, adding ingredients that complement it well, such as bamboo shoots with extra bonito flakes, eggplant with sakura shrimp, and winter melon with shiitake mushrooms, to bring out the natural flavors of the ingredients.

7. Palate Cleanser
We serve a dish to add variety to the course, such as mackerel smoked with straw or abalone in vinegar.

8. Meat Dish
In spring, we serve beef shabu-shabu with sansho pepper; in autumn, grilled beef with matsutake mushrooms, etc., featuring meat dishes paired with seasonal ingredients.

9. Rice
In spring, we cook squid with roe and butterbur sprouts; in summer, grilled conger eel, corn, and edamame; in autumn, wild mushrooms and duck; and in winter, snow crab and mitsuba, etc., using Koshihikari rice from Miyama, Kyoto, with seasonal ingredients.

10. Sweets
The sweets are Japanese-style desserts that are in season, such as smooth, melt-in-your-mouth mizuyokan (water jelly) and chewy kuzuyaki (arrowroot starch cake) made with seasonal ingredients.
We use domestically produced matsutake mushrooms approximately every year from the end of September to the beginning of October.

*The difference between each course is due to the price of the ingredients used.