【Menu】

Appetizers: Small dishes and assorted sashimi
Salad: Today’s salad

Main Courses: (November menu items.)
These must be ordered individually:
・ Grilled Sendai beef sirloin – served with today’s sauce

Or, you may choose two items from the following:
・ Grilled young chicken in Koshu style – balsamic sauce
・ Beef sirloin stew
・ Deep-fried autumn salmon – with iburigakko tartar sauce
・ Simmered red sea bream and shimeji mushrooms
・ Assorted fresh yuba
・ Tempura platter with large shrimp and seasonal vegetables
・ Sendai specialty: thick-cut grilled beef tongue – Nanban miso

Rice: 3 pieces of nigiri sushi
Soup: Sendai miso soup
(Sushi is available in unlimited portions.)

Dessert: Buffet-style; please help yourself.

※ This course does not include beverages. The complimentary drink offer has been discontinued as of September 30, 2025. Please note this.
※ Menu items may change due to availability. Photos are for reference only.

Course Contents

Appetizers: Small dishes and assorted sashimi
Salad: Today’s salad

Main Courses: (Contents for November.)
Please select one item from the following:
・ Grilled Sendai beef sirloin – served with today’s sauce
・ Grilled young chicken in Koshu style – with balsamic sauce
・ Beef sirloin stew
・ Deep-fried autumn salmon – with iburigakko tartar sauce
・ Steamed dish of momiji-tai and shiro-mushrooms
・ Assorted fresh yuba
・ Tempura platter with large shrimp and seasonal vegetables
・ Sendai specialty: thick-cut grilled beef tongue with nanban miso

Meal: 3 pieces of nigiri sushi
Soup: Made with Sendai miso
(The sushi is available for unlimited refills.)

Dessert: Buffet-style; please help yourself.

For an additional 1,500 yen, you may add another main course.

※Contents may change due to availability. Photos are for reference only.

【Menu】

Appetizer: Assorted seasonal appetizers
Sashimi: Two kinds served
Grilled dish: Today’s grilled specialty
Soup & salad: Soup salad
Main course: Teppanyaki of black-haired Wagyu beef
Rice: Crab and seafood chirashi sushi
Miso soup: Prepared with Sendai miso
Dessert: Today’s dessert

※Seating is limited, and we may not be able to accommodate all reservation requests.
If you need a table urgently, please call us to check availability.

【Menu】
Blanched mizuna with sesame dressing, simmered shiitake mushrooms, goji berries, burdock sliced like pine needles
Chicken “Matsukaze” style, skewers (egg-yolk grilled with awabi and ginkgo on rice cakes), deep-fried arrowhead
Softly simmered octopus, salmon wrapped around radish, lotus root in snowflake pattern
※ From January 1 to January 3, celebratory appetizers will be served instead.

Soup: Imitation crab meat with konnyaku, thinly sliced daikon
Tofu, white wood ear mushrooms, red and white wheat gluten, chrysanthemum leaves, yellow yuzu

Sashimi: Today’s selection of two kinds, garnishes, soy sauce

Steamed dish: Steamed crab with daikon – served with tortoiseshell-colored sauce
Crab meat, lilies, shiitake mushrooms, nameko mushrooms, wood ear mushrooms, chrysanthemum leaves, multicolored pearls, wasabi

Main course: Sendai specialty – thick-cut beef tongue paired with grilled Sendai beef sirloin
Red wine sauce
Nanban miso, lightly pickled cabbage, lemon
Shredded salad with dressing

Rice: Grilled sea bream mixed rice

Soup at end of meal: Made with Sendai miso

Pickles: Three kinds

Dessert: Today’s dessert

※ Contents may change depending on availability.

【Menu】

**Appetizers**
– Sesame-dressed baby spinach and fresh wheat gluten; simmered shiitake mushrooms; goji berries
– Simmered round radishes with kelp; yuzu zest sprinkled on top
– Radish cooked in soy-based sauce

**Soup**
Please choose one:
– Specialty: Whole soft-shelled turtle hot pot
– Shark fin hot pot

**Sashimi**
Tetsa sashimi; assorted garnishes; ponzu sauce

**Grilled Dishes**
Grilled Ise lobster with gold seasoning; grilled Sendai beef fillet over charcoal

**Hand-pressed Sushi**
Two pieces of bluefin tuna nigiri; uni (sea urchin); pickled ginger; reduced soy sauce

**Steamed Dishes**
Steamed turnips topped with turtle shell-shaped sauce; ingredients include pufferfish, lilies, shiitake mushrooms, nameko mushrooms, wood ear mushrooms, mitsuba leaves, colorful sesame seeds, and wasabi

**Rice Dish**
Crab rice
**Accompaniments:** Salmon roe, mitsuba leaves, yuzu zest
**Miso Soup:** Red miso soup
**Pickles:** Assorted three kinds

**Dessert**
Today’s seasonal fruit

※Contents may be subject to change depending on availability.

【November Menu】

**Appetizers**
Fig and baby spinach with sesame dressing; Ishikawa mini-taro yakimono
Simmered herring; ginkgo nuts; persimmon and egg; burdock wrapped in pine needles
Lotus root and chrysanthemum pickled in vinegar; shrimp steamed and coated in starch, then deep-fried; skewers (salmon wrapped around rice cakes with ginkgo nuts)

**Soup**
Simmered goldband snapper – clear broth style
Maple-leaf shaped fried tofu; tofu; matsutake mushrooms; three-leafed herbs arranged in a line; yellow yuzu

**Sashimi**
Today’s selection of two kinds of sashimi; assorted garnishes; soy sauce

**Simmered Vegetables**
Seasonal vegetables simmered with crab and chrysanthemum sauce
Daikon radish; fried potatoes; cauliflower; shredded cabbage and thin fried tofu
Five-colored rice crackers; grated yuzu

**Tempura**
Assortment of tempura featuring large shrimp and seasonal vegetables; three kinds of seasonal vegetables; assorted condiments; tempura dipping sauce

**Rice Dish**
Rice with fried air potatoes and autumn salmon; sliced ginger; green onions; grated yuzu

**Miso Soup**
Soup made with Sendai miso

**Pickles**
Assortment of three kinds of pickles

**Dessert**
Today’s dessert

※Contents may change depending on availability.

【November Menu】

**Appetizers**
Fig and baby spinach sesame salad; Ishikawa mini-taro yakitori
Simmered herring; ginkgo nuts; persimmon with egg; burdock wrapped in pine needles
Lotus root and chrysanthemum pickled in vinegar
Steamed shrimp coated in starch, then deep-fried; skewers (salmon wrapped around mochi with ginkgo nuts)

**Soup**
Simmered goldeye seabream – clear broth style
Maple-leaf shaped fried tofu; tofu; matsutake mushrooms; three-leafed garnish; yellow yuzu

**Sashimi**
Today’s selection of two kinds of sashimi; assorted garnishes; soy sauce

**Simmered Vegetables**
Seasonal vegetables simmered in broth, topped with crab and chrysanthemum paste
Daikon radish; fried potatoes; cauliflower; napa cabbage and thin fried tofu mix
Colored rice grains as garnish; grated yuzu

**Fried Dishes**
Assortment of tempura featuring large shrimp and seasonal vegetables; three kinds of seasonal vegetables; assorted condiments; tempura dipping sauce

**Rice Dish**
Rice cooked with fried air potatoes and autumn salmon; shredded ginger; green onions; grated yuzu

**Miso Soup**
Made with Sendai miso

**Pickles**
Assortment of three kinds

**Dessert**
Today’s dessert

※ The menu may be subject to change depending on availability.

【November Menu】

Appetizers: Fig and baby spinach with sesame dressing; Ishikawa mini-taro yakimono; simmered herring; ginkgo nuts
  Persimmon and egg; burdock with pine needle garnish; lotus root pickled in chrysanthemum vinegar; shrimp steamed and coated in starch
  Skewers (salmon wrapped around wooden block-shaped rice cakes, ginkgo nuts)

Soup: Simmered goldband snapper – clear broth style
  Maple-leaf shaped fried tofu, tofu, matsutake mushrooms, three-leafed garnish, yellow yuzu

Sashimi: Today’s selection of two kinds, with all accompaniments

Simmered vegetables: Seasonal vegetables simmered with crab and chrysanthemum sauce
  Daikon, fried potatoes, cauliflower, napa cabbage with thin fried tofu, multicolored sesame seeds, grated yuzu

Main dish: Sendai specialty – thick-cut beef tongue and Sendai beef sirloin grilled together
  Red wine sauce, nanban miso, lightly pickled napa cabbage, lemon
  Shredded salad with dressing
  Mixed ponzu sauce

Rice: Rice with fried air potatoes and autumn salmon, sliced ginger, green onion stems, grated yuzu

Miso soup: Prepared with Sendai miso

Pickles: Three kinds

Dessert: Today’s dessert

※The menu may be subject to change depending on availability.

・ Today’s side dish (simmered or mixed vegetables, etc.)
・ Grilled fish
・ Seasonal mixed rice
・ Fried young chicken
・ Rice with yukari salt, miso soup
※① For an additional 400 yen, can be changed to seasonal rice pilaf.
※② For an additional 1,500 yen, can be changed to hand-pressed sushi.
・ Assortment of 3 homemade ice creams

・Today’s side dish (simmered or mixed vegetables, etc.)
・Sashimi of tuna
・Grilled fish
・Seasonal mixed rice
・Main course selection:
　Domestic beef hamburger patty or fried shrimp
・Seasonal rice pilaf
※ For an additional 1,500 yen, it can be changed to nigiri sushi.
・Assortment of fruit and ice cream

・Assorted appetizers for children
・Sashimi of tuna
・Braised duck breast
・Seasonal simmered vegetables
・Domestic Wagyu beef steak
・5 pieces of nigiri sushi
・Served in a three-tiered drum-shaped box wrapped in furoshiki ~ Assorted desserts ~

We offer an anniversary dessert plate for special occasions. The desserts vary depending on the day. Although there is a character limit for messages, we’d be happy to include your desired message.