“Awaji 3rd Year Blowfish Kaiseki Course”
[Appetizer 1] Winter vegetable soup, Grilled Blowfish, fillet, vinegar citrus.
[Appetizer 2] Steamed blowfish and crab with turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini mushroom sauce, silver bean paste, Wasabi.
[Sashimi dish 1] Yuzu kiln Served as a platter: Fugu with kelp and fugu pieces, grated yuzu.
[Sashimi dish 2] Bluefin tuna, seaweed and soy sauce.
[Palate Cleanser] Grilled Fugu Shiroko bite-sized sushi, Caviar, Gold powder.
[Grilled dish] Grilled Japanese black beef thigh, Mashed potato, Watercress.
[Palate refresher] Nameko and grilled red Eggplant and yuzu flavor.
[Deep-fried dish] Deep-fried Fugu, vinegar citrus.
[Warm dish] Sesame-flavored soy milk Fugu, Milt, Boiled turnip, Shrimp potato, Chrysanthemum cabbage.
[Rice dish] Fugu, Yuzu porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese sweets, thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

"Matsuba Crab Kaiseki Course"
[Appetizer 1] Crab mochi, thin kudzu sauce, gold powder.
[Appetizer 2] Kobako crab, ginger vinegar.
[Sashimi dish 1] Crab washing.
[Sashimi dish 2] Tuna, Botan shrimp.
[Grilled dish] Grilled crab, Turnip.
[Varied dish] Crab leg miso shabu, shell risotto.
[Palate cleanser] Nameko, grilled red eggplant, yuzu flavor.
[Deep fried dish] Crab claw tempura.
[Warm dish] Winter vegetables and crab shabu.
[Rice dish] Rice porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese Sweets, Thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

[Awaji 3 year blowfish] Full of Blowfish kaiseki
■Course Menu
＜Appetizer 1＞ Blowfish and Winter Vegetable Soup, Blowfish, Blowfish fillet, Sudachi citrus.
＜Appetizer 2＞ Steamed Blowfish with Turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini sauce, Starchy sauce, Wasabi.
＜Sashimi 1＞ Chinese cabbage and Blowfish sashimi, Ponzu jelly.
＜Sashimi 2＞ Assorted 2 Kinds of Fresh Sashimi of the day.
＜Small dish＞ Blowfish milt Sushi.
＜Grilled Dish 1＞ Roasted Blowfish, Sudachi citrus.
＜Grilled Dish 2＞ Seared Black Wagyu Top Side, Wasabi, Rock salt.
＜Deep Fried＞ Deep-Fried Blowfish, Sudachi citrus.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Warm Dish＞ Simmered Blowfish in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu.
＜Cooked rice＞ Yuzu flavored Blowfish porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

[Matsuba Crab] Full of Crab kaiseki
■Course Menu
＜Appetizer 1＞ Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
＜Appetizer 2＞ Kobako-crab, Ginger Vinegar.
＜Sashimi＞ Boiled Matsuba-crab sashimi, 3 other types of sashimi, A variety of garnish.
＜Grilled Dish＞ Grilled crab, Sudachi citrus.
＜Chef's Pick 1＞ Crab leg miso shabu.
＜Chef's Pick 2＞ Risotto-style shellfish rice, Cheese.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Deep Fried＞ Crab tempura, Matcha salt.
＜Warm Dish＞ Crab shabu, Winter vegetables, Sesame ponzu sauce.
＜Cooked rice＞ Crab porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.
※Please make a reservation at least 4 days in advance.

“Blowfish and Crab Special Kaiseki course”

[Appetizer 1] Blowfish and Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
[Appetizer 2]Snow Crab and Cucumber Roll with Gelée.
[Sashimi dish 1]Blowfish Sashimi and Chinese Cabbage Jelly with Ponzu Gelée.
[Sashimi dish 2]Assorted 3 Kinds of Fresh Sashimi of the day.
[Grilled dish 1] Snow Crab Steak. Asparagus, Lemon.
[Grilled dish 2] Seared Black Wagyu Top Side, Mashed potatoes, Wasabi, Rock salt.
[Deep-fried dish]Deep-Fried Blowfish, Sudachi citrus.
[Palate refresher] Sudachi Citrus and Nameko Mushrooms Soba Noodles.
[Warm dish] Simmered Blowfish and Snow Crab in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu
[Rice dish] Blowfish and Crab Cooked Rice served in an Earthenware Pot, Root vegetables, Yuzu, Leek, Japanese pickles, Miso soup.
[Fruit] Seasonal Fruit.
[Dessert] Seasonal Daifuku, Light taste Matcha

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

Special Kaiseki Course with Pufferfish and Crab.

＜Appetizer 1＞ Clear soup with Grated daikon radish. Snow crab, Pufferfish, Yuzu, Mitsuba.
＜Appetizer 2＞ Female snow crab with Jelly, Sudachi.
＜Sashimi 1＞ Pufferfish sashimi and Chinese cabbage, Garnish, Ponzu vinegar.
＜Sashimi 2＞ 2 kinds of Today's Fresh fish.
＜Grilled dish＞ Seared Japanese black beef and Snow crab steak, Spinach, Lemon, Wasabi, Rock salt.
＜Deep-fried＞ Deep-fried Pufferfish, Deep-fried Snow crab with Crackers.
＜Palate cleanser＞ Branded tomato.
＜Bowl dish＞ Pufferfish and Crab soup with Yuzu pepper flavor, Winter vegetables, Onion ponzu vinegar.
＜Cooked rice＞ Cooked rice of Pufferfish, Crab and Winter root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Seasonal Fruit and Daifuku, Light taste Matcha.

*Menu contents are subject to change. *Reservations are required at least three days in advance.

[Temari sushi Gozen]
■ Menu
- 14 pieces of temari sushi that changes monthly.
- Seasonal small dish, Deep-fried, Lidded dish.
- Three kinds of palate cleanser.
- Miso soup.
- Seasonal desserts.
- Light taste Matcha.

※The menu is subject to change depending on availability.

[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.

※The menu is subject to change depending on availability.

[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.

※The menu is subject to change depending on availability.

[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.

※The menu is subject to change depending on availability.

[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■February Course Menu
＜Appetizers＞ ・Spring Mountain Vegetables and Firefly Squid with Vinegared Miso Sauce.　・Milk Tofu with Japanese Pepper Leaf Miso and Plum-Shaped Carrot.
＜Soup＞ “Nikusui” Beef Clear Soup with Pressed Tofu, Kujo Green Onion, and Yuzu Citrus.
＜Sashimi＞ Assortment of Three Kinds of Today’s Fresh Sashimi.
＜Grilled Dish＞ Butter and Soy Sauce–Grilled Spanish Mackerel with Aosa Seaweed Sauce.
＜Fried Dish＞ Deep-Fried Round Daikon Radish with Sea Bream Miso, Simmered and Sautéed Young Burdock Root.
＜Rice Course＞ Takikomi Gohan (Seasoned Rice) with Bamboo Shoots and Local Chicken, Assorted Pickles, Miso Soup.
＜Dessert＞ Brown Sugar Warabi Mochi, Strawberry and Mandarin Orange Jelly, Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Braised Chinese cabbage and Sirloin in Broth.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Braised Chinese cabbage and Sirloin in Broth.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.

※The menu is subject to change depending on availability.

[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■February Course Menu
＜Appetizers＞ ・Spring Mountain Vegetables and Firefly Squid with Vinegared Miso Sauce.　・Milk Tofu with Japanese Pepper Leaf Miso and Plum-Shaped Carrot.
＜Soup＞ “Nikusui” Beef Clear Soup with Pressed Tofu, Kujo Green Onion, and Yuzu Citrus.
＜Sashimi＞ Assortment of Three Kinds of Today’s Fresh Sashimi.
＜Grilled Dish＞ Butter and Soy Sauce–Grilled Spanish Mackerel with Aosa Seaweed Sauce.
＜Fried Dish＞ Deep-Fried Round Daikon Radish with Sea Bream Miso, Simmered and Sautéed Young Burdock Root.
＜Rice Course＞ Takikomi Gohan (Seasoned Rice) with Bamboo Shoots and Local Chicken, Assorted Pickles, Miso Soup.
＜Dessert＞ Brown Sugar Warabi Mochi, Strawberry and Mandarin Orange Jelly, Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■February Course Menu
＜Appetizer＞ Warm Yuzu Tofu with Rapeseed Blossoms, Sakura Shrimp, Yuzu Zest, and Chrysanthemum Greens Ankake Sauce.
＜Soup＞ “Nikusui” Beef Clear Soup with Pressed Tofu, Kujo Green Onion, and Yuzu Citrus.
＜Sashimi＞ Assortment of Four Kinds of Today’s Fresh Sashimi.
＜Grilled Dish＞ Butter and Soy Sauce–Grilled Spanish Mackerel and Bamboo Shoots with Aosa Seaweed Sauce.
＜Fried Dish＞ Snow Crab Fry with Tartar Sauce, Wasabi Greens, Brussels Sprouts, and Lemon.
＜Palate Cleanser＞ Hyuganatsu Citrus with Lemon-Flavored Jelly, Simmered Kumquat, Chervil, and Sweet Tomato.
＜Simmered Dish＞Simmered Japanese Black Wagyu Beef Shigure-ni and Furofuki-Style Round Daikon Radish.
＜Rice Course＞ Takikomi Gohan (Seasoned Rice) with Bamboo Shoots and Local Chicken, Assorted Pickles, Miso Soup.
＜Dessert＞ Strawberry Rings, Brown Sugar Warabi Mochi. Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■February Course Menu
＜Appetizer＞ Warm Yuzu Tofu with Rapeseed Blossoms, Sakura Shrimp, Yuzu Zest, and Chrysanthemum Greens Ankake Sauce.
＜Soup＞ “Nikusui” Beef Clear Soup with Pressed Tofu, Kujo Green Onion, and Yuzu Citrus.
＜Sashimi＞ Assortment of Four Kinds of Today’s Fresh Sashimi.
＜Grilled Dish＞ Butter and Soy Sauce–Grilled Spanish Mackerel and Bamboo Shoots with Aosa Seaweed Sauce.
＜Fried Dish＞ Snow Crab Fry with Tartar Sauce, Wasabi Greens, Brussels Sprouts, and Lemon.
＜Palate Cleanser＞ Hyuganatsu Citrus with Lemon-Flavored Jelly, Simmered Kumquat, Chervil, and Sweet Tomato.
＜Simmered Dish＞Simmered Japanese Black Wagyu Beef Shigure-ni and Furofuki-Style Round Daikon Radish.
＜Rice Course＞ Takikomi Gohan (Seasoned Rice) with Bamboo Shoots and Local Chicken, Assorted Pickles, Miso Soup.
＜Dessert＞ Strawberry Rings, Brown Sugar Warabi Mochi. Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

Chef`s Special Course　「AKIRA」
＜Appetizer＞ 10 kinds of seasonal vegetables.
＜Salad＞ Seafood Salad.
＜Soup＞ Prawn bisque, Prawn bread.
＜Osaka Sushi＞ Seasonal Fish and Vegetable Tamatebako(treasure chest in the story of fairytale).
＜Deep Fried＞ Deep-fried Big Prawn, Prawn Tempura topped with Sea Urchin.
＜Warm Dish＞ Omi Beef Sukiyaki, Snow Crab Shabu-shabu, Omi Beef Shabu-shabu.
＜Meal＞ Short pasta with sea urchin.
＜Desserts＞ Koala Melon, Seasonal Daifuku, Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Braised Chinese cabbage and Sirloin in Broth.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Braised Chinese cabbage and Sirloin in Broth.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■December Course Menu
＜Appetizer＞ Steamed Daikon radish, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso, Female snow crab with Vinegar.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ Thick-cut Pufferfish Sashimi, Sweet shrimp with Salted sea cucumber intestines, Tuna Avocado Wasabi.
＜Chef's pick＞ Braised Yellowtail and Daikon radish.
＜Grilled dish＞ Grilled Japanese black wagyu beef thigh, Beef tongue Simmered in Miso sauce.
＜Deep-fried＞ Crab Cream croquette, Crab miso Tartar sauce.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Snow crab and Napa cabbage Stew.
＜Cooked rice＞ Rice cooked Vegetable and Snow crab, Japanese pickles, Miso soup.
＜Dessert＞ Mandarin orange, Strawberry Daifuku with Green tea, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■December Course Menu
＜Appetizer＞ Steamed Daikon radish, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso, Female snow crab with Vinegar.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ Thick-cut Pufferfish Sashimi, Sweet shrimp with Salted sea cucumber intestines, Tuna Avocado Wasabi.
＜Chef's pick＞ Braised Yellowtail and Daikon radish.
＜Grilled dish＞ Grilled Japanese black wagyu beef thigh, Beef tongue Simmered in Miso sauce.
＜Deep-fried＞ Crab Cream croquette, Crab miso Tartar sauce.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Snow crab and Napa cabbage Stew.
＜Cooked rice＞ Rice cooked Vegetable and Snow crab, Japanese pickles, Miso soup.
＜Dessert＞ Mandarin orange, Strawberry Daifuku with Green tea, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■December Course Menu
＜Appetizer＞ Steamed Daikon radish, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso, Female snow crab with Vinegar.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ Three kinds of sashimi in a Yuzu bowl (Spiny lobster, Pufferfish, Bluefin tuna).
＜Chef's pick＞ Braised Yellowtail and Daikon radish.
＜Grilled dish＞ Grilled Japanese black wagyu beef hele, Beef tongue Simmered in Miso sauce.
＜Deep-fried＞ Deep-fried Snow crab.
＜Palate cleanser＞ Nameko mushrooms and Grated Daikon radish.
＜Bowl dish＞ Pufferfish and Crab Yuzu Pepper Flavored Soup.
＜Cooked rice＞ Rice cooked Winter root vegetables Pufferfish and Snow crab, Japanese pickles. Miso soup.
＜Dessert＞ Mandarin orange, Strawberry Daifuku with Green tea, Sweet Potato Sticks, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■December Course Menu
＜Appetizer＞ Steamed Daikon radish, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso, Female snow crab with Vinegar.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ Three kinds of sashimi in a Yuzu bowl (Spiny lobster, Pufferfish, Bluefin tuna).
＜Chef's pick＞ Braised Yellowtail and Daikon radish.
＜Grilled dish＞ Grilled Japanese black wagyu beef hele, Beef tongue Simmered in Miso sauce.
＜Deep-fried＞ Deep-fried Snow crab.
＜Palate cleanser＞ Nameko mushrooms and Grated Daikon radish.
＜Bowl dish＞ Pufferfish and Crab Yuzu Pepper Flavored Soup.
＜Cooked rice＞ Rice cooked Winter root vegetables Pufferfish and Snow crab, Japanese pickles. Miso soup.
＜Dessert＞ Mandarin orange, Strawberry Daifuku with Green tea, Sweet Potato Sticks, Light taste Matcha.

※The menu is subject to change depending on availability.

＜Suo-iro course＞
This is a special course that uses seasonal high-quality ingredients.

＜Suo-iro course＞
This is a special course that uses seasonal high-quality ingredients.

Chef`s Special Course　「AKIRA」
＜Appetizer＞ 10 kinds of seasonal vegetables.
＜Salad＞ Seafood Salad.
＜Soup＞ Prawn bisque, Prawn bread.
＜Osaka Sushi＞ Seasonal Fish and Vegetable Tamatebako(treasure chest in the story of fairytale).
＜Deep Fried＞ Deep-fried Big Prawn, Prawn Tempura topped with Sea Urchin.
＜Warm Dish＞ Omi Beef Sukiyaki, Snow Crab Shabu-shabu, Omi Beef Shabu-shabu.
＜Meal＞ Short pasta with sea urchin.
＜Desserts＞ Koala Melon, Seasonal Daifuku, Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■February Course Menu
＜Appetizer＞ Warm Yuzu Tofu with Rapeseed Blossoms, Sakura Shrimp, Yuzu Zest, and Chrysanthemum Greens Ankake Sauce.
＜Soup＞ “Nikusui” Beef Clear Soup with Pressed Tofu, Kujo Green Onion, and Yuzu Citrus.
＜Sashimi＞ Assortment of Four Kinds of Today’s Fresh Sashimi.
＜Grilled Dish＞ Butter and Soy Sauce–Grilled Spanish Mackerel and Bamboo Shoots with Aosa Seaweed Sauce.
＜Fried Dish＞ Snow Crab Fry with Tartar Sauce, Wasabi Greens, Brussels Sprouts, and Lemon.
＜Palate Cleanser＞ Hyuganatsu Citrus with Lemon-Flavored Jelly, Simmered Kumquat, Chervil, and Sweet Tomato.
＜Simmered Dish＞Simmered Japanese Black Wagyu Beef Shigure-ni and Furofuki-Style Round Daikon Radish.
＜Rice Course＞ Takikomi Gohan (Seasoned Rice) with Bamboo Shoots and Local Chicken, Assorted Pickles, Miso Soup.
＜Dessert＞ Strawberry Rings, Brown Sugar Warabi Mochi. Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■February Course Menu
＜Appetizer＞ Warm Yuzu Tofu Served in a Yuzu Citrus Cup with Rapeseed Blossoms, Sakura Shrimp, Yuzu Zest, and Chrysanthemum Greens Ankake Sauce.
＜Soup＞ Clear Clam Soup with Tender Cabbage, Bamboo Shoots, and Japanese Pepper Leaf.
＜Sashimi＞ Assorted Sashimi Served on a Pen Shell, Pen Shell, Bluefin Tuna, Akashi Sea Bream, Winter Yellowtail, Seasonal Garnishes.
＜Intermezzo＞ Kinome Sushi (Japanese Pepper Leaf–Scented Sushi) with Firefly Squid and Nori Seaweed.
＜Grilled Dish＞ Kombu Oil–Grilled White Asparagus and Scallop, Brussels Sprouts, Served with Rapeseed Blossom and Beet Sauce.
＜Fried Dish＞ Spring Roll of Cod Milt with Bottarga.
＜Palate Cleanser＞ Hyuganatsu Citrus with Lemon-Flavored Jelly, Simmered Kumquat, Chervil, and Sweet Tomato.
＜Simmered Dish＞ Simmered Japanese Black Wagyu Sirloin with Bamboo Shoots and Spring Mountain Vegetables in Light Broth, Finished with Japanese Pepper Leaf.
＜Rice Course＞ Clay Pot Rice with Sakura Shrimp and Bamboo Shoots, Green Peas, Assorted Pickles, Miso Soup.
＜Dessert＞ Fresh Strawberry, Milk Mochi with Ogura Sweet Red Bean Paste, Mandarin Orange Sauce, and Mint, Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■February Course Menu
＜Appetizer＞ Steamed Abalone, Kuruma Prawn, and Spring Mountain Vegetables Served in a Yuzu Citrus Cup with Light Jelly.
＜Soup＞ Clear Clam Soup with Tender Cabbage, Bamboo Shoots, and Japanese Pepper Leaf.
＜Sashimi＞ Whole Small Sea Bream Presentation, Pen Shell, Ark Shell, Bluefin Tuna, Young Conger Eel (Noresore), Seasonal Garnishes.
＜Intermezzo＞ Fresh Sea Urchin and Caviar, One Spoon.
＜Grilled Dish＞ Morning-Harvested Bamboo Shoots Grilled with Japanese Pepper Leaf.
＜Fried Dish＞ Deep-Fried Tiger Pufferfish, Rice Cracker–Crusted Fried Pufferfish Milt, Sudachi Citrus.
＜Palate Cleanser＞ Hyuganatsu Citrus with Lemon-Flavored Jelly, Simmered Kumquat, Chervil, and Sweet Tomato.
＜Meat Dish＞ Lightly Seared Japanese Black Wagyu Fillet.
＜Rice Course＞ Clay Pot Rice with White Tilefish, Sakura Shrimp, and Bamboo Shoots, Green Peas, Assorted Pickles, Miso Soup.
＜Dessert＞ Two Varieties of Fresh Strawberry, Coffee Zenzai with Strawberry Ice Cream, Usucha (Light Matcha Tea).

※The menu is subject to change depending on availability.

＜Suo-iro course＞
This is a special course that uses seasonal high-quality ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizer> Seasonal appetizer Three kinds of assorted.
<Sashimi dish> Sea bream with kelp and 2 other dishes.
<Grilled dish> seasonal grilled dish.
<Deep-fried dish> Deep-fried shrimp red and white tempura, Seasonal vegetable tempura.
<Warm dish> Kuroge Wagyu beef simmered, Grilled tofu bok choy, radish, Wasabi.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup.
<Dessert> warabi mochi with brown sugar, soybean flour.

*Menu contents are subject to change due to availability of ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizers> Seasonal appetizers Assorted 3 kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Sea bream with kelp finish Tuna medium fatty tuna and 2 other items.
<Grilled dish>Grilled black Wagyu beef loin, Mustard soy sauce.
<Bowl dish> Ise lobster braised, White onion, Green vegetables.
<Rice dish> Sea bream rice using Akashi's famous natural red sea bream, Pickles, Miso soup.
<Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruits.

*Menu contents are subject to change due to ingredient procurement.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.

<Menu>
<Appetizer> Seasonal appetizer Three kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Bluefin tuna medium toro prawn Squid Sea urchin salmon roe
<Grilled dish> Roasted Japanese black beef fillet Mustard soy sauce.
<Bowl dish> Abalone shark fin paste, Needle ginger, Green vegetable.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, Pickles, Miso soup.
< Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruit.

*Menu contents are subject to change due to ingredient procurement.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizer> Seasonal appetizer Three kinds of assorted.
<Sashimi dish> Sea bream with kelp and 2 other dishes.
<Grilled dish> seasonal grilled dish.
<Deep-fried dish> Deep-fried shrimp red and white tempura, Seasonal vegetable tempura.
<Warm dish> Kuroge Wagyu beef simmered, Grilled tofu bok choy, radish, Wasabi.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup.
<Dessert> warabi mochi with brown sugar, soybean flour.

*Menu contents are subject to change due to availability of ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizers> Seasonal appetizers Assorted 3 kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Sea bream with kelp finish Tuna medium fatty tuna and 2 other items.
<Grilled dish>Grilled black Wagyu beef loin, Mustard soy sauce.
<Bowl dish> Ise lobster braised, White onion, Green vegetables.
<Rice dish> Sea bream rice using Akashi's famous natural red sea bream, Pickles, Miso soup.
<Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruits.

*Menu contents are subject to change due to ingredient procurement.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.

<Menu>
<Appetizer> Seasonal appetizer Three kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Bluefin tuna medium toro prawn Squid Sea urchin salmon roe
<Grilled dish> Roasted Japanese black beef fillet Mustard soy sauce.
<Bowl dish> Abalone shark fin paste, Needle ginger, Green vegetable.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, Pickles, Miso soup.
< Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruit.

*Menu contents are subject to change due to ingredient procurement.