【MONTHLY LUNCH　マンスリーランチ】

◆テーブルチェック予約限定ワンドリンク付き
スパークリングワイン・白ワイン・赤ワイン・生ビール・冷酒・各種ソフトドリンク等からお選びいただけます。

～2025年11月～
■いちじくとあおさ生ハムのタルトフランベ（アルザス風ピザ）

【スープ追加】
伊勢海老のビスクスープ　（+1,210円）
野菜ポタージュスープ　（+660円）
岩礁魚と貝入りブイヤベース風スープ（+1,210円）

■秋刀魚のベッカフィーコ（シチリア風香草パン粉焼き）

■伊勢どりのポワレ　シードルソース
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）

■紅はるかのチーズケーキ、バニラアイス、モンブラン

～2025年12月～
■サラダリヨネーズ（リヨン風サラダ）

【スープ追加】
伊勢海老のビスクスープ　（+1,210円）
野菜ポタージュスープ　（+660円）
岩礁魚と貝入りブイヤベース風スープ（+1,210円）

■太刀魚のホタテムース包み　シャンパンソース

■ブッフ・ブルギニヨン（ブルゴーニュ地方の牛肉煮込み）
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）

■ラムレーズンのチーズケーキ、ピスタチオアイス、りんごのムース

～2026年1月～
■シャキシャキ食感のカリフラワーと寒ブリのカルパッチョ　柑橘ソース

【スープ追加】
伊勢海老のビスクスープ　（+1,210円）
野菜ポタージュスープ　（+660円）
岩礁魚と貝入りブイヤベース風スープ（+1,210円）

■三重なばなと蛤のリゾット

■伊勢どりのコンフィ　ディジョンマスタードとジュ・ド・ヴォライユ
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）

■苺のイートンメスとみるくシャーベット、今月のチーズケーキ「ストロベリー」

～2026年2月～
■“冬の味覚”ゆり根とサーモンのタルタル　ディルの香り

【スープ追加】
伊勢海老のビスクスープ　（+1,210円）
野菜ポタージュスープ　（+660円）
岩礁魚と貝入りブイヤベース風スープ（+1,210円）

■泡のソース“蕗の薹”をマトウ鯛のポワレと共に　山菜のフリット添え

■鹿肉とカカオニブのパイ包み焼き　グロゼイユとポワブラードソース
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）

■オレンジのシブーストとオレンジシャーベット、今月のチーズケーキ「チョコレート」

以下共通内容
■自家製バゲットとロールパン

■コーヒー or 紅茶 or ハーブティ or エスプレッソ

【記念日ランチプラン　Anniversary Lunch Plan】
コース内容は人気のマンスリーランチに”名物”伊勢海老のビスクスープをプラスした全5品
〇選べるお祝いワンドリンク付き。
〇ミニブーケ付き。（お二人でひとつ）
※ブーケのお色をお選びください。
　ご要望・コメント欄にご希望のお色をご記入下さい。（ご記入がない場合はおまかせとなります）
　1.ピンク系　2.オレンジ・イエロー系　3.白・グリーン系　4.ミックスカラー系　5.アンティーク系
〇デザートをお祝い仕様にアレンジ。
〇デザート皿にご希望のお祝いメッセージをパティシエがお入れします。
※ご要望・コメント欄にご希望のメッセージをご記入下さい。（ご記入がない場合はおまかせメッセージとなります）
〇デザートお祝い時の記念写真プレゼント。
※ブーケをお願いしているお花屋さんが火曜日定休の為、こちらのプランも火曜日はお休みさせていただきます。（その他夏季・年末年始等不定休もあり）

〇料金お一人様9,460円

〇ランチコースは以下の内容です。

～2025年11月～
〇いちじくとあおさ生ハムのタルトフランベ（アルザス風ピザ）
〇伊勢海老のビスクスープ
〇秋刀魚のベッカフィーコ（シチリア風香草パン粉焼き）
〇伊勢どりのポワレ　シードルソース
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）
〇紅はるかのチーズケーキ、モンブラン、バニラアイス　お祝いアレンジ

～2025年12月～
〇サラダリヨネーズ（リヨン風サラダ）
〇伊勢海老のビスクスープ
〇太刀魚のホタテムース包み　シャンパンソース
〇ブッフ・ブルギニヨン（ブルゴーニュ地方の牛肉煮込み）
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）
〇ラムレーズンのチーズケーキ、りんごのムース、ピスタチオアイス　お祝いアレンジ

～2026年1月～
〇シャキシャキ食感のカリフラワーと寒ブリのカルパッチョ　柑橘ソース
〇伊勢海老のビスクスープ
〇三重なばなと蛤のリゾット
〇伊勢どりのコンフィ　ディジョンマスタードとジュ・ド・ヴォライユ
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）
〇苺のイートンメスとみるくシャーベット、今月のチーズケーキ「ストロベリー」　お祝いアレンジ

～2026年2月～
〇“冬の味覚”ゆり根とサーモンのタルタル　ディルの香り
〇伊勢海老のビスクスープ
〇泡のソース“蕗の薹”をマトウ鯛のポワレと共に　山菜のフリット添え
〇鹿肉とカカオニブのパイ包み焼き　グロゼイユとポワブラードソース
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）
〇オレンジのシブーストとオレンジシャーベット、今月のチーズケーキ「チョコレート」　お祝いアレンジ

以下共通内容
〇自家製バゲットとロールパン
〇コーヒー or 紅茶 or ハーブティ or エスプレッソ
※メニューは仕入状況等により変更となる場合がございます。予めご了承ください。

Menu from April 1, 2025 to March 31, 2026■Today's Toba/Ise-Shima fish hors d'oeuvre■Turban shell bourguignon■Raigo quenelle and unused fish soup de poisson■Charcoal-grilled Mikumano beef roasted with black pepper red wine sauce and seasonal pickled vegetables■Organic chocolate terrine made with soybeans and rice■Homemade baguette and roll■Coffee, black tea, or herbal tea■Small sweets*The menu may change depending on the availability of supplies. Please note.

[SEAFOOD THAILAND CURRY Seafood Thai style curry set] Online reservation only course ■SEAFOOD THAILAND CURRY Seafood Thai style curry ■SMALL SALAD Petit salad ■ICE CREAM Homemade ice cream ■COFFEE OR TEA OR HERB TEA Coffee or tea or Herb tea

<01.05.2025 - 31.05.2025> KÜHLSCHRANK Fasanen-Vorspeise mit Weindressing nach Wahl des Küchenchefs SUPPEN Royale LANGOUSTE Languste mit Cognacgeschmack, serviert mit Safranreis BŒUF Gedämpftes Feinstfleisch in Rotwein, serviert mit Pilzsauce In Butter gebratene grüne Bohnen, Kartoffeln nach Risole-Art und in Tomaten gedünstete kleine Auberginen SALATE Auswahl an Rohkost Saisonales OBST Melone SCHMUCK Brot und Butter CAFÉ ODER THEKE ODER TISANE Kaffee, Tee oder Kräutertee MIGNARDISES Kleine Süßigkeiten*Das Menü kann sich je nach Angebotslage usw. ändern. Bitte beachten Sie dies.

<Menu available until 31 March 2026> ■Amuse-bouche■Garden-style seafood with colorful vegetables and fruits in a fruity vinaigrette sauce■Ise lobster and seafood bouillabaisse■Risotto finished with bouillabaisse soup■Today's dessert■Coffee, black tea or herbal tea■Small sweets■Homemade bread*The menu may be subject to change depending on the availability of supplies. Please note.

<Menu from October 1, 2025 to January 10, 2026>

■ Garden-style seafood

■ Beni Haruka cream soup with sweet potato chips

■ Char-grilled spiny lobster with morel-scented beurre blanc
or
Spiny lobster and seafood bouillabaisse (+¥2,200)

■ Palate-cleansing granite

■ Pan-seared white fish of the day with Herbes de Provence sauce
or
Slow-roasted domestic beef filet with vin rouge sauce, served with whole-grain mustard
or
Abalone steak, classic (+¥5,500)
or
Mikumano Beef (from Kumano, Mie) sirloin steak 100 g (+¥4,400)
or
Matsusaka beef sirloin steak 100 g (+¥9,900)

■ Pastry chef’s dessert of the day

■ Coffee, tea, herbal tea, or espresso

■ Petit fours

■ Homemade bread

*Menu items are subject to change depending on ingredient availability. Thank you for your understanding.

<Menu available October 1, 2025–January 10, 2026>
※ From December 23–25, 2025 this will be served as a Noël course.

■ Amuse‑bouche

■ Seafood and colorful vegetables with Rendaiji persimmon purée

■ Grilled scallop with herb aroma

■ Sea bream in a bouillabaisse‑style broth

■ Japanese spiny lobster vapeur with Vin Jaune sauce

■ Palate‑cleansing granité

■ Thinly sliced abalone and sautéed white fish served with black rose seaweed
or
Abalone steak, classique (+2,200円)
or
Charcoal‑grilled Wagyu beef with red wine and shallot sauce

■ Chef’s dessert of the day

■ Coffee or tea or herbal tea or espresso

■ Petit fours

■ Homemade bread

※ The menu may change depending on ingredient availability. Thank you for your understanding.

<Menu available October 1, 2025–January 10, 2026>

*Please note: December 23–25, 2025 will be served as the Premium Noël course.*

■ Amuse-bouche

■ Seafood and colorful pickled vegetables with onion sauce

■ Consommé with black truffle, finished with a hint of sherry

■ Ise lobster mousse en croûte with sauce américaine

■ Abalone steak with anchovy and caper sauce

■ Palate-cleansing granite

■ Charcoal-grilled Matsusaka beef with black pepper red wine sauce

■ Pastry chef’s dessert of the day

■ Coffee, tea, herbal tea, or espresso

■ Petit fours

■ Homemade bread


*Menus are subject to change depending on ingredient availability. Thank you for your understanding.*

Please make your reservation for this course at least 3 days before the date of use.

<Menu from 2025.4.1 to 2026.1.10>

■Amuse-bouche

■Potato blancmange and seafood garden style

■Hime turban française or turban gratin

■Consommé royale with the scent of sea urchin

■Steamed spiny lobster with champagne, American sauce, and truffles

■Abalone steak with abalone liver sauce

■Granite to cleanse the palate

■Matsusaka beef filet and foie gras Rossini style, sauce Périgueux

■Patissier's dessert of the day

■Small sweets

■Coffee, black tea, or herbal tea

■Homemade bread

*The menu may change depending on the supply situation. Please note.

<Menu from 2025.4.1 to 2026.3.31> ■Minimal vegetable and fruit sauce with quinoa ■Sautéed mushrooms with pine nut mustard sauce ■Barley najju soup ■Roasted vegetables ■Soy meat hamburger ■Vegetable Bolognese or saffron rice ■Fruit crown ■Coffee or black tea or herbal tea *The menu may change depending on the supply situation. Please note.

<Christmas limited menu — Dec 23–25, 2025>

■ Xmas amuse-bouche

■ Christmas wreath-style seafood and colorful vegetables

■ Grilled Hiwata shell (Higaki scallop) with aromatic herbs

■ Onion soup baked in puff pastry

■ Fragrant grilled spiny lobster (Ise-ebi) with Herbes de Provence sauce

■ Palate-cleansing granite (granité)

■ Sliced abalone and sautéed white fish with black rose garnish
or
Abalone steak, classic (＋￥2,200)
or
Mikumano beef braised in red wine, served with warm vegetables

■ Christmas pâtissier’s dessert

■ Coffee, Tea, Herbal Tea, or Espresso

■ Petit fours

■ Homemade bread

※ The menu may be subject to change depending on ingredient availability. Thank you for your understanding.

Christmas Limited Menu (December 23–25, 2025)

■ Xmas Amuse-bouche

■ Seafood and Colorful Vegetables Christmas Wreath

■ Consommé Soup with Black Truffle, scented with Sherry

■ Spiny Lobster Mousse en Croûte with Sauce Américaine

■ Grilled Abalone Steak with Anchovy and Caper Sauce

■ Palate-cleansing Granite

■ Charcoal-grilled Matsusaka Beef Sirloin with Sauce Chasseur

■ Christmas Pastry Chef’s Dessert

■ Coffee, Tea, Herbal Tea, or Espresso

■ Petit Fours

■ Homemade Bread


*Please note that the menu may be subject to change due to ingredient availability. Thank you for your understanding.

<Christmas limited menu — Dec 23–25, 2025>

■ Xmas amuse-bouche

■ Christmas wreath-style seafood and colorful vegetables

■ Grilled Hiwata shell (Higaki scallop) with aromatic herbs

■ Onion soup baked in puff pastry

■ Fragrant grilled spiny lobster (Ise-ebi) with Herbes de Provence sauce

■ Palate-cleansing granite (granité)

■ Sliced abalone and sautéed white fish with black rose garnish
or
Abalone steak, classic (＋￥2,200)
or
Mikumano beef braised in red wine, served with warm vegetables

■ Christmas pâtissier’s dessert

■ Coffee, Tea, Herbal Tea, or Espresso

■ Petit fours

■ Homemade bread

※ The menu may be subject to change depending on ingredient availability. Thank you for your understanding.

Christmas Limited Menu (December 23–25, 2025)

■ Xmas Amuse-bouche

■ Seafood and Colorful Vegetables Christmas Wreath

■ Consommé Soup with Black Truffle, scented with Sherry

■ Spiny Lobster Mousse en Croûte with Sauce Américaine

■ Grilled Abalone Steak with Anchovy and Caper Sauce

■ Palate-cleansing Granite

■ Charcoal-grilled Matsusaka Beef Sirloin with Sauce Chasseur

■ Christmas Pastry Chef’s Dessert

■ Coffee, Tea, Herbal Tea, or Espresso

■ Petit Fours

■ Homemade Bread


*Please note that the menu may be subject to change due to ingredient availability. Thank you for your understanding.

Menu from April 1, 2025 to March 31, 2026■Amuse-bouche■Turban shell bourguignon■Moray eel gratin "bonfant"■Rainbow goatfish quenelle and unused fish soup de poisson■Grilled Mikumano beef loin with chasseur sauce■Organic chocolate terrine made with soybeans and rice■Homemade baguette and roll■Coffee, tea, or herbal tea■Small sweets※The menu may change depending on the availability of supplies. Please note.

It is usually served at dessert time. If you would like a different timing, please write in the answer column. Please fill in the answer column below. Congratulatory message content of up to 1.15 characters. 2. Number of candles to prepare. 3. Is there a need for birthday celebration BGM?

When making a reservation, please write your desired message in about 20 characters in the answer column. For course meals, we will add a message to the dessert plate at the time of dessert.

[Menu from April 1, 2025] ◎ Please choose one of the following: ① Vegetable cream soup, hamburger steak, fried shrimp, french fries, today's cream pasta, homemade bread, ice cream or ② Vegetable cream soup, baked risotto with meat sauce, fried shrimp, today's cream pasta, homemade bread, ice cream

[Menu from April 1, 2025] ・Prawn and Aosa pork prosciutto served with fruit salad ・Vegetable cream soup ・Today's white fish piccata with thinly sliced tomatoes and beurre blanc sauce ・Japanese beef cheek gratin ・Dessert ・Homemade bread

<Menu from 2025.4.1 to 2026.3.31> ・Amuse-bouche・Prawn and Aosa pork prosciutto served with fruit salad・Vegetable cream soup・Oven-baked breaded spiny lobster・Grilled beef fillet with mushroom fricassee・Today's dessert・Coffee, black tea, or herbal tea

Please choose your menu on the day.

Seahorse Morning Buffet
Adult: ¥3,520 (tax included)
Elementary school: ¥2,464 (tax included)
Preschool (ages 3 to under elementary): ¥1,760 (tax included)

Breakfast buffet menu — July 1 to September 30, 2025

Cold Dishes
(Western)
- Marinated sea bream and clams with aosa seaweed
- Eggplant and okra salad with ginger dressing
- Fromage blanc topped with seasonal fruit
- Assorted fresh vegetables

(Japanese)
- Chilled tofu
- Ise udon with Mie-prefecture sea bream
- Vinegared dish of aosa seaweed and ito-kanten
- Chilled oden
- Simmered summer vegetables
- Hiyajiru (cold miso-based soup)

Hot Dishes
(Western)
- Ise lobster bisque
- Pork sausages
- Grilled bacon
- Oven-baked Ise chicken and potatoes, basil flavor (daily)
- Ise chicken “chicken clam chowder” (daily)
- Fried nibe (black porgy) with aosa flavor, ume-shiso vinaigrette (daily, sustainable)
- Nibe and eggplant tomato gratin (daily, sustainable)
- Spaghetti with summer vegetables and bacon
- Warm salad of tuna and mixed beans with curry notes

(Japanese)
- Matsusaka Kiwami pork simmered with grated daikon
- Grilled white fish with ume (daily)
- Dried horse mackerel (aji) (daily)
- Dried barracuda (kamasu) (daily)
- Dashimaki tamago (rolled Japanese omelet)

Other Dishes
(Western)
- Brown rice flakes
- Fruit granola

- Assorted fresh fruit

- Walnut country bread (pain de campagne)
- Dark cherry danish
- Pineapple danish
- Mini croissants
- Raisin bread
- Sliced white bread

(Desserts)
- Cheesecake parfait
- Shine Muscat grape jelly
- White peach pound cake with Ise black tea cream

(Japanese)
- Ise Koshihikari steamed white rice
- Rice porridge (okayu)
- Miso soup
- Assorted pickles

Beverages
- Orange juice
- Apple juice
- Purple vegetable juice
- Pomegranate black vinegar drink
- Milk
- Oolong tea
- Iced coffee
- Hojicha (roasted green tea)
- Green tea
- Black tea
- Herbal tea
- Coffee

- Omelet
- Onigiri (rice balls)

Breakfast buffet menu — October 1, 2025 to January 10, 2026

Cold Dishes
(Western)
- Sweet potato and ham honey-pepper mayo salad
- Purple cabbage and baby scallop marinated with yuzu
- Mie-prefecture sprouted hijiki in bagna càuda–style salad
- Assorted fresh vegetables

(Japanese)
- Chilled tofu
- Root vegetable and beni shoga (red pickled ginger) with deep-fried Tako (octopus) from Toshijima
- Greens and squid dressed with local Shima “Funakoshi miso”
- Simmered kabocha and Ise chicken with minced topping
- Marinated mushrooms with crispy chirimenjako from Toshijima

Hot Dishes
(Western)
- Ise lobster bisque
- Pork sausages
- Grilled bacon
- Ise chicken yurinchi (fried chicken with scallion sauce) (daily)
- Ise chicken carbonara-style (daily)
- Shima-grown nibe, oriental style (daily, sustainable)
- Shima-grown nibe with honey mustard glaze (daily, sustainable)
- Bolognese-style gratin
- Mie-prefecture mushroom miso cream pasta

(Japanese)
- Matsusaka Kiwami pork hot pot with yuzu
- Chicken, mushrooms, and sweet potato cream stew
- Charred white fish (daily)
- Dried horse mackerel (aji) (daily)
- Dried barracuda (kamasu) (daily)
- Dashimaki tamago (rolled Japanese omelet)

Other Dishes
(Western)
- Brown rice flakes
- Fruit granola

- Assorted fresh fruit

- Walnut country bread (pain de campagne)
- Pear danish
- Sweet red bean (tsubuan) danish
- Mini croissants
- Raisin bread
- Sliced white bread

(Desserts)
- Cheesecake parfait
- Raspberry jelly with apple sauce
- Pumpkin Mont Blanc

(Japanese)
- Ise Koshihikari steamed white rice
- Rice porridge (okayu)
- Miso soup
- Assorted pickles

Beverages
- Orange juice
- Apple juice
- Purple vegetable juice
- Pomegranate black vinegar drink
- Milk
- Oolong tea
- Iced coffee
- Hojicha (roasted green tea)
- Green tea
- Black tea
- Herbal tea
- Coffee

- Omelet
- Onigiri (rice balls)

Seahorse Morning Buffet
Adults: ¥3,520 (tax included)
Elementary school: ¥2,464 (tax included)
Toddlers (ages 3 to under elementary school): ¥1,760 (tax included)

Breakfast buffet menu — July 1, 2025 to September 30, 2025

Cold Dishes
(Western)
- Marinated madai (red sea bream) and clams with aosa seaweed
- Eggplant and okra salad with ginger dressing
- Fromage blanc sprinkled with fresh fruit
- Assorted fresh vegetables

(Japanese)
- Yosedofu (soft set tofu)
- Ise udon with madai (from Mie Prefecture)
- Vinegared dish with aosa and ito-kanten (agar threads)
- Chilled oden
- Summer vegetables in agedashi (light soy broth)
- Hiyajiru (chilled miso soup with vegetables)

Hot Dishes
(Western)
- Ise lobster bisque
- Pork sausages
- Grilled bacon
- Oven-baked Ise chicken and potatoes with basil (daily)
- Ise chicken “Chicken Clam Chowder” (daily)
- Nibe frit (aosa-flavored) with ume-shiso vinaigrette (daily, sustainable menu)
- Nibe and eggplant tomato gratin (daily, sustainable menu)
- Spaghetti with summer vegetables and bacon
- Warm salad of tuna and mixed beans with curry seasoning

(Japanese)
- Simmered Matsusaka Kiwami pork with grated daikon
- Grilled white fish with ume (daily)
- Dried horse mackerel (aji) (daily)
- Dried barracuda (kamasu) (daily)
- Dashimaki tamago (Japanese rolled omelet)

Other Dishes
(Western)
- Brown rice flakes
- Fruit granola

- Assorted fresh fruit

- Walnut campagne
- Dark cherry Danish
- Pineapple Danish
- Mini croissants
- Raisin bread
- Sliced white bread

(Desserts)
- Cheesecake parfait
- Shine Muscat grape jelly
- White peach pound cake with Ise black tea cream

(Japanese)
- Ise Koshihikari white rice
- Okayu (rice porridge)
- Miso soup
- Assorted pickles

Beverages
- Orange juice
- Apple juice
- Purple vegetable juice
- Pomegranate black vinegar drink
- Milk
- Oolong tea
- Iced coffee
- Hojicha (roasted green tea)
- Green tea
- Black tea
- Herbal tea
- Coffee

- Omelet
- Onigiri (rice balls)

Breakfast buffet menu — October 1, 2025 to January 10, 2026

Cold Dishes
(Western)
- Sweet potato and ham honey-pepper mayo salad
- Purple cabbage and baby scallop marinade with yuzu
- Mie Prefecture mekajiki-hijiki (young hijiki) Bagna càuda–style salad
- Assorted fresh vegetables

(Japanese)
- Yosedofu (soft set tofu)
- Root vegetable and beni-shoga (red pickled ginger) tempura with Toshijima octopus
- Local Shima squid and greens dressed with Funakoshi miso (from Shima)
- Simmered pumpkin with Ise chicken soboro
- Mushrooms ohitashi (marinated greens) topped with crispy Toshijima chirimen jako (dried young sardines)

Hot Dishes
(Western)
- Ise lobster bisque
- Pork sausages
- Grilled bacon
- Ise chicken yurinchi (fried chicken with scallion sauce) (daily)
- Ise chicken carbonara-style (daily)
- Shima nibe, oriental-style (daily, sustainable menu)
- Shima nibe with honey-mustard glaze (daily, sustainable menu)
- Bolognese-style gratin
- Mie mushroom miso cream pasta

(Japanese)
- Matsusaka Kiwami pork hotpot with yuzu
- Chicken, mushroom and sweet potato cream stew
- White fish grilled with sea flavors (daily)
- Dried horse mackerel (aji) (daily)
- Dried barracuda (kamasu) (daily)
- Dashimaki tamago (Japanese rolled omelet)

Other Dishes
(Western)
- Brown rice flakes
- Fruit granola

- Assorted fresh fruit

- Walnut campagne
- Pear Danish
- Tsubuan (coarse red bean) Danish
- Mini croissants
- Raisin bread
- Sliced white bread

(Desserts)
- Cheesecake parfait
- Raspberry jelly with apple sauce
- Pumpkin Mont Blanc

(Japanese)
- Ise Koshihikari white rice
- Okayu (rice porridge)
- Miso soup
- Assorted pickles

Beverages
- Orange juice
- Apple juice
- Purple vegetable juice
- Pomegranate black vinegar drink
- Milk
- Oolong tea
- Iced coffee
- Hojicha (roasted green tea)
- Green tea
- Black tea
- Herbal tea
- Coffee

- Omelet
- Onigiri (rice balls)

Seahorse Morning Buffet
Adults: ¥3,520 (tax included)
Elementary school: ¥2,464 (tax included)
Preschool (ages 3 to under elementary school): ¥1,760 (tax included)

Breakfast buffet menu — July 1, 2025 to September 30, 2025

Cold dishes
(Western)
- Marinated red sea bream and clams with green seaweed
- Eggplant and okra salad with ginger dressing
- Fromage blanc topped with fresh fruit
- Assorted vegetables

(Japanese)
- Chilled tofu
- Ise udon with red sea bream from Mie Prefecture
- Vinegared dish with green seaweed and kanten threads
- Chilled oden
- Fried summer vegetables soaked in dashi
- Hiyajiru (cold miso soup with vegetables and fish)

Hot dishes
(Western)
- Ise lobster bisque
- Pork sausages
- Grilled bacon
- Oven-baked Ise chicken and potatoes, basil-flavored (rotates daily)
- Ise chicken “chicken clam chowder” (rotates daily)
- Nibe fritto flavored with green seaweed, ume-shiso vinaigrette (rotates daily; sustainable menu)
- Nibe and eggplant tomato gratin (rotates daily; sustainable menu)
- Spaghetti with summer vegetables and bacon
- Warm salad of tuna and mixed beans with curry flavor

(Japanese)
- Simmered Matsusaka premium pork with grated daikon
- Grilled white fish with ume paste (rotates daily)
- Dried horse mackerel (aji) (rotates daily)
- Dried barracuda (rotates daily)
- Dashimaki tamago (rolled Japanese omelet)

Other items
(Western)
- Brown rice flakes
- Fruit granola

- Assorted fresh fruit

- Walnut country bread (pain de campagne)
- Dark cherry danish
- Pineapple danish
- Mini croissants
- Raisin bread
- Sliced bread

(Desserts)
- Cheesecake parfait
- Shine Muscat grape jelly
- White peach pound cake with Ise black tea cream

(Japanese)
- Ise Koshihikari white rice
- Rice porridge
- Miso soup
- Assorted pickles

Beverages
- Orange juice
- Apple juice
- Purple vegetable juice
- Pomegranate black vinegar drink
- Milk
- Oolong tea
- Iced coffee
- Hojicha (roasted green tea)
- Green tea
- Black tea
- Herbal tea
- Coffee

- Omelet (made to order)
- Onigiri (rice balls)

Breakfast buffet menu — October 1, 2025 to January 10, 2026

Cold dishes
(Western)
- Sweet potato and ham honey-pepper mayo salad
- Purple cabbage and baby scallop marinated with yuzu
- Mie-grown hijiki sprout salad in bagna càuda style
- Assorted vegetables

(Japanese)
- Chilled tofu
- Root vegetables, pickled ginger, and Tajishima octopus tempura fritters
- Greens and squid dressed with local Funakoshi miso from Shima
- Simmered kabocha (pumpkin) with Ise chicken mince
- Mushrooms soaked in dashi with crunchy chirimenjako from Tajishima

Hot dishes
(Western)
- Ise lobster bisque
- Pork sausages
- Grilled bacon
- Ise chicken yurinchi-style (rotates daily)
- Ise chicken carbonara-style (rotates daily)
- Shima-caught nibe, oriental-style (rotates daily; sustainable menu)
- Shima-caught nibe with honey-mustard glaze (rotates daily; sustainable menu)
- Bolognese-style gratin
- Mushroom Mie miso cream pasta

(Japanese)
- Hot pot of Matsusaka premium pork with yuzu
- Chicken, mushrooms and sweet potato in a creamy stew
- Grilled white fish with sea flavors (rotates daily)
- Dried horse mackerel (aji) (rotates daily)
- Dried barracuda (rotates daily)
- Dashimaki tamago (rolled Japanese omelet)

Other items
(Western)
- Brown rice flakes
- Fruit granola

- Assorted fresh fruit

- Walnut country bread (pain de campagne)
- Pear danish
- Sweet red bean (tsubuan) danish
- Mini croissants
- Raisin bread
- Sliced bread

(Desserts)
- Cheesecake parfait
- Raspberry jelly with apple sauce
- Pumpkin Mont Blanc

(Japanese)
- Ise Koshihikari white rice
- Rice porridge
- Miso soup
- Assorted pickles

Beverages
- Orange juice
- Apple juice
- Purple vegetable juice
- Pomegranate black vinegar drink
- Milk
- Oolong tea
- Iced coffee
- Hojicha (roasted green tea)
- Green tea
- Black tea
- Herbal tea
- Coffee

- Omelet (made to order)
- Onigiri (rice balls)