Please select your menu on the day of your visit.

先付：一種
造里：ふぐ刺
蒸物：ふぐ茶碗蒸し
揚物：ふぐ唐揚げ あしらい
鍋：ふぐ鍋
御飯：雑炊
果物：季節の果物

小鉢：一種
造里：鮮魚三種
鍋：伊勢海老 野菜色々
御飯：雑炊 または 白米　香の物
果物：季節の果物

小鉢：一種
造里：鮮魚三種
鍋：黒毛和牛
　　焼豆腐
　　糸コンニャク
　　野菜色々
果物：季節の果物

Seasonal-ingredient lunch menu, updated every two months.
【Menu for September–October 2025】
Sashimi: tuna, kanpachi carpaccio
Small plate: mukago shindamaki (mountain yam croquette wrapped in tofu skin), decorated fu, mushroom sauce
Grilled platter: one small bowl, salmon yūan-yaki (yuzu-marinated grilled salmon), akebono ginger
Daily dashimaki (rolled omelet), Rokuman-imo dengaku-yaki (grilled sweet potato with miso), lotus root kelp roll
Fried: redfish shiraougi-age, tofu, autumn eggplant
Bell pepper, grated red daikon with scallion, ponzu sauce
Rice: steamed white rice (Isa rice “Hinohikari”)
Pickles: two kinds
Soup: akadashi (red miso soup) with nameko mushrooms, jun-sai, mitsuba
Dessert: sweets

稲庭うどん (Inaniwa udon — thin, hand-stretched wheat noodles)
Seasonal small dish · One sashimi · Tempura
Vegetable salad · Dessert

A lunch featuring the specialties of Kagoshima.
Chicken rice (Kagoshima keihan) with Sakurajima chicken breast, shredded egg, shiitake, dried gourd strip, scallion, dashi, and sesame
Seasonal small dish, two kinds of sashimi, fried items (satsuma-age fish cake and kibi-nago silver-stripe round herring)
Hearty braised Kurobuta pork (Bukotsu-style), mixed vegetable salad, chawanmushi (savory steamed egg custard), dessert
*Fried items can be substituted with tempura (shrimp, fish, and two kinds of vegetables).

Please choose either the seafood bowl (kaisen-don) or tai chazuke (sea bream with hot tea or broth over rice).
Selectable rice bowl (seafood bowl or tai chazuke)
　　Seasonal small dish　Chawanmushi (savory steamed egg custard)　Tempura
　　Vegetable salad　Akadashi (red miso soup)　Dessert

Winter Delicacies Kaiseki "Irodori"
Appetizers: Three seasonal appetizers
Clear Soup: Crab stew, turnip, sanchi, yuzu
Sashimi: Three fresh fish garnish
Appetizers: Shrimp potato tofu, simmered conger eel, needle-shaped daikon radish, wasabi, silver bean paste
Grilled Dishes: Grilled menuke (menuke) in Kyoto style, fried pufferfish garnish
Hot Pot: Yosenabe (Japanese hot pot), black pork, seafood, various vegetables
Meal: ☆Isa rice Hinohikari with gibasa grated yam, pickles, miso soup
☆Inaniwa udon
Fruit: Seasonal dishes and desserts
☆Please choose one of the following.

Winter Taste Kaiseki "Hibiki"
Aperitif: Plum wine or non-alcoholic amazake (sweet rice drink)
Appetizer: Five seasonal appetizers
Clearance: Crab sashimi, grilled dried mullet roe, turnip, uramji, yuzu
Sashimi: Three kinds of fresh fish, garnish
Snack: Shrimp potato tofu, simmered conger eel, needle radish, wasabi, silver bean paste
Grilled dish: Grilled flatfish in Kyoto style, fried pufferfish, garnish
Hot pot: Yosenabe (hot pot), black beef, seafood, various vegetables
Meal: ☆Tuna bowl, pickles, red miso soup
☆Isa rice Hinohikari with gibasa grated yam, pickles, red miso soup
☆Inaniwa udon
Fruit: Seasonal dishes and desserts
☆Please choose one of the following.

Winter Taste Kaiseki "Hana"
Aperitif: Plum wine or non-alcoholic amazake (sweet rice drink)
Appetizer: Five seasonal appetizers
Clearance: Crab sashimi, grilled dried mullet roe, turnip, uramji, yuzu
Sashimi: Four kinds of fresh fish, garnish
Appetizers: Shrimp potato tofu, simmered wagyu beef, needle radish, wasabi, and silver bean paste
Grilled Dishes: Grilled silver cod in Kyoto-style broth, fried pufferfish, garnish
Hot Pot: Yosenabe (Japanese black beef stew), lobster, and various vegetables
Meal: ☆Tuna bowl, pickles, and miso soup
☆Isa rice Hinohikari with gibasa grated yam, pickles, and miso soup
☆Inaniwa udon
Fruit: Seasonal dishes and desserts
☆Please choose one of the following.

The menu will be selected by the head chef.

This will be a chef's choice (omakase) menu.

Menu

Celebratory Appetizers — Seven seasonal celebratory small dishes
Sashimi — Two kinds of fresh fish with garnish
Takiawase — Sea bream simmered with kudzu (arrowroot), served with a variety of seasonal vegetables
Fried — Two-color tempura: whiting, prawn, and two seasonal vegetables
Clay-Plate Hot Pot — Kurobuta pork (loin and belly) with shumai
Celebratory Soup — Seasonal clear soup
Rice — Sekihan (red rice) served with chirimen Arima-ni (simmered baby sardines) and pickles
Dessert — Japanese sweets

The ¥7,260 celebratory kaiseki is a chef’s-choice course prepared by the head chef.

The ¥9,680 Celebratory kaiseki features the chef’s choice menu.

The 12,100円 celebratory kaiseki is a chef's-choice menu.

We will prepare a celebratory meal for the 100‑day celebration (okuizome) and a tooth‑hardening stone. Tableware differs for boys and girls, so please let us know the baby’s sex.

Main items: Ebi fry (deep‑fried shrimp), Karaage (Japanese fried chicken), Hamburger steak, Potato
Steamed white rice · Dessert

Includes one kids' drink:
Orange juice or Apple juice

Main items: ・Fried shrimp (Ebi‑fry) ・Karaage (Japanese fried chicken) ・Hamburg steak ・Croquette
Ketchup rice ・Dessert

Includes one kids' drink
Orange juice or Apple juice

• Fried shrimp (Ebi-fry)
• Fried chicken (Karaage)
• Hamburg steak
• Omelette
• Sausage
• French fries
• Chawanmushi (savory steamed egg custard)
• Salad
• Ketchup rice
• Dessert

Includes one children's drink:
Orange juice or Apple juice

• Fried shrimp (Ebi-fry)
• Fried chicken (Karaage)
• Hamburg steak
• Omelette
• Sausage
• French fries
• Chawanmushi (savory steamed egg custard)
• Salad
• Ketchup rice
• Dessert

Includes one children's drink:
Orange juice or Apple juice