■■ Menu (July 1 – September 13) ■■
・ Dashi-making experience: Hana’s premium dashi
・ Craftsman skill experience: Freshly made kuzukiri noodles
・ Chanoyu experience: Matcha tea
・ Garden-design experience: Karesansui and sweet-style gardens

・ First tray: Eight-inch arrangement
Izoki potato salad with grilled fish; watermelon with cod roe
Boiled corn with lemon sauce; rolled omelet with cucumber and kelp
Octopus and shiitake vinegar salad; grilled eggplant topped with salmon roe; grapes in white miso dressing

・ Second tray: Traditional sweets
“Summer memories” jelly; two-tone mochi; sweet red bean mochi with edamame; mango mousse

・ Third tray: Seasonal fruit anmitsu
Seasonal fruits, matcha kuzumochi, and sweet red bean paste

・ Rice dish
Pressed sushi with shrimp and Conger eel
・ Soup
Eel simmered with noodles

・ Beverages
Three seasonal specialty teas

■■ Menu (September 14 – November 30) ■■
・ Dashi-making experience: Hana’s premium dashi
・ Craftsman skill experience: Kinuton Mont Blanc
・ Chanoyu experience: Matcha tea
・ Garden-design experience: Karesansui and sweet-style gardens

・ First tray: Eight-inch arrangement
Chestnuts, spicy boiled taro dumplings, persimmon and egg
Smoked salmon with yuzu glaze and salmon roe; pickled radish; small octopus simmered in soy sauce; millet gluten skewers
Simmered watercress and mushrooms; squid and bok choy salad with red leaf dressing; pumpkin stuffed with shrimp and burdock puree

・ Second tray: Traditional sweets
Apple jelly with apple whipped cream; grilled miso-glazed dumplings; yuba mille-feuille with banana cream cheese; sweet potato dessert

・ Third tray: Autumn fruit anmitsu
Persimmons, pears, grapes, figs, pomegranates; roasted green tea milk kuzumochi with sweet red bean paste

・ Assorted chirashi sushi
Steamed abalone, crab, shredded egg, lotus root flowers; thinly sliced fish, snow peas, shiitake mushrooms, dried gourd strips
・ Soup
Chrysanthemum-themed broth with autumn-colored sea bream, turnips, maitake mushrooms, and carrots

・ Beverages
Three seasonal specialty teas

■■ Menu (July 1 – August 31) ■■
・ Dashi-making experience: Hana’s premium dashi
・ Craftsman skill experience: Freshly made kuzukiri noodles
・ Chanoyu experience: Matcha tea
・ Garden-design experience: Karesansui and sweet-style gardens

・ First tray: Eight-inch layout
Izaki potato salad with grilled fish; watermelon with cod roe
Boiled corn with lemon glaze
Rolls of tamagoyaki; cucumber marinated with kelp
Octopus and shiitake vinegar salad
Grilled eggplant topped with salmon roe; grapes in white sauce

・ Second tray: Traditional sweets
Summer memories (jelly); two-tone mochi cakes
Zunda mochi; mango mousse

・ Third tray: Seasonal fruit anmitsu
Seasonal fruits, matcha kuzumochi, and sweet red bean paste

・ Rice dish
Pressed sushi (shrimp and Conger eel)
・ Clear soup
Eel simmered with noodles

・ Beverages
Three seasonal specialty teas

■■ Menu (September 14 – November 30) ■■
・ Dashi-making experience: Hana’s premium dashi
・ Craftsman skill experience: Kinuton Mont Blanc
・ Chanoyu experience: Matcha tea
・ Garden-design experience: Karesansui and sweet-style gardens

・ First tray: Eight-inch layout
Roasted chestnuts; sweetened taro and konnyaku; persimmon with egg
Smoked salmon with yuzu glaze and salmon roe; pickled daikon with chrysanthemums
Small octopus simmered in soy sauce; millet gluten yakitori
Steamed greens and mushrooms; squid and watercress salad with autumn leaves
Pumpkin casserole with shrimp and grated yam

・ Second tray: Traditional sweets
Apple jelly with apple whipped cream; grilled miso-coated dumplings
Yuba mille-feuille with banana cream cheese; sweet potato dessert

・ Third tray: Autumn fruit anmitsu
Persimmons, pears, grapes, figs, pomegranates; roasted green tea milk kuzumochi with sweet red bean paste

・ Assorted chirashi sushi
Steamed abalone, crab, shredded egg, lotus root flowers, silk beans, snow peas, shiitake mushrooms, dried gourd strips
・ Clear soup
Decorated with chrysanthemums; red snapper with turnips, burdock, and carrots

・ Beverages
Three seasonal specialty teas

事前のお支払いをもって予約確定となります。（クレジットカード決済のみ）

◆開催日
9/12(土)、13(日)、19(土)、20(日)、21(月・祝)
10/10(土)、11(日)、24(土)、25(日)
11/14(土)、11/15(日)、11/21(土)、11/22(日)
12/12(土)、12/13(日)

◆時間
一部：17:00～19:00　8名様
二部：19:15～21:30　8名様

◆メニュー
9･10月詳細（PDF）

■■ Menu (August 10 – September 30) ■■
Appetizer: Spiny crab and matsutake mushrooms with watercress, chrysanthemum leaves, dressed in vinegar-based soy sauce
Soup: Simmered in a clay pot with matsutake mushrooms, eel, tiger prawns, and trefoil, seasoned with vinegar
Sashimi: Three kinds of seasonal sashimi platter
Grilled dishes: Grilled Omi beef sirloin with matsutake mushrooms; seasonal grilled vegetables
[+2,500 yen] Option to substitute with Omi beef fillet
Fried dishes: Sweetlip fish wrapped around matsutake mushrooms, deep-fried; fried matsutake mushrooms, roasted ginkgo nuts with sea urchin salt and lemon
Main dish: Matsutake mushrooms and steamed abalone served over rice, with grilled eggplant, silver-colored sauce, and salmon roe
Rice dish: Matsutake rice cooked with local chicken and gizzards; pickled vegetables; red dashi broth
Dessert: Apple yogurt sorbet
or Seasonal fruits

■■ Menu (August 10 – September 30) ■■
Appetizer: Spiny crab and matsutake mushrooms with watercress, chrysanthemum leaves, and vinegar-based soy sauce dressing
Soup: Simmered in a clay pot with matsutake mushrooms, eel, tiger prawns, and triple-leafed herbs, seasoned with vinegar
Sashimi: Three kinds of seasonal sashimi platter
Grilled dishes: Grilled Kōka beef sirloin with matsutake mushrooms; seasonal grilled vegetables
[+2,500 yen] Option to substitute with Kōka beef fillet
Fried dishes: Sweetlip fish wrapped around matsutake mushrooms, tempura-style; fried matsutake mushrooms, roasted ginkgo nuts with sea urchin salt and lemon
Main dish: Matsutake mushrooms and steamed abalone in egg custard, grilled eggplant with silver sauce and salmon roe
Rice: Matsutake rice cooked with local chicken and gizzards; pickled vegetables; red dashi broth
Dessert: Apple yogurt sorbet
or seasonal fruits

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (August 10 – September 30) ■■
Appetizer: Sesame tofu with grilled eggplant
Soup: Simmered in a clay pot with matsutake mushrooms, eel, shrimp, mitsuba, and vinegar seasoning
Sashimi: Three kinds of seasonal sashimi platter
Grilled dish: Matsutake mushrooms and kingfish grilled on cedar boards
[+2,000 yen] Can be changed to roasted Omi beef with grilled matsutake mushrooms
Main dish: Tempura
　　　Matsutake mushrooms, conger eel, grilled sweet potatoes, hōrensō stems, baby corn
Side dish: Pickled daikon and flying fish roe; crab and assorted mushrooms in sauce
Rice dish: Matsutake rice, pickled vegetables, red dashi soup
Dessert: Mixed wine jelly with autumn fruits
　　　Or seasonal fruits

■■ Menu (August 10 – September 30) ■■
Appetizer: Sesame tofu with grilled eggplant
Soup: Simmered in a clay pot with matsutake mushrooms, eel, shrimp, mitsuba, and vinegar
Sashimi: Three kinds of seasonal sashimi platter
Grilled dish: Matsutake mushrooms and sea bream grilled on cedar boards
[+2,000 yen] Can be substituted with Omi beef roast and grilled matsutake mushrooms
Main dish: Tempura
　　　Matsutake mushrooms, conger eel, grilled sweet potatoes, hōrensō stems, and baby corn
Side dish: Turnips and flying fish roe served chilled; crab and assorted mushrooms in sauce
Rice dish: Matsutake rice, pickled vegetables, red dashi soup
Dessert: Assorted autumn fruit wine jelly
　　　or seasonal fruits

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (September 1–30) ■■
Appetizer: Sesame tofu with grilled eggplant, fresh uni, horsehair shrimp, and low-temperature cooked shiitake mushrooms
Simmered dish: Homemade Saiyo-style steamed sweet snapper with daikon
[+2,500 yen] Can be changed to matsutake mushroom stone pot stew
Sashimi: Three kinds of seasonal sashimi platter
Otsumami: Spinach and crab with ginger vinaigrette; figs glazed in white sauce
　　　Grilled horse mackerel sushi with sweet ginger vinegar; eel roe wrapped in tamagoyaki, fried scallops and nuts, edamame
Combined dish: Abalone and assorted mushrooms sautéed in butter
[+2,000 yen] Can be changed to Omi beef sirloin grilled over charcoal
Main dish: Negi soba with fried cherry shrimp and chrysanthemum greens
Side dish: Chicken meatball and winter melon stew with hōryūtō; carrots, kudzu noodles, and ginger sauce
Rice dish: Unagi donburi, pickled vegetables, red miso soup
[+1,500 yen] Can be changed to matsutake rice
Dessert: Apple yogurt sorbet
　　　or seasonal fruits

■■ Menu (September 1–30) ■■
Appetizer: Sesame tofu with grilled eggplant
　　　Fresh uni, tiger prawns, low-temperature cooked shiitake mushrooms
Simmered dish: Homemade Nishiki-style steamed sweet snapper with turnips
[+2,500 yen] Can be changed to matsutake mushroom ochazuke
Sashimi: Three kinds of seasonal sashimi platter
Small dishes: Watercress and crab with ginger vinegar; figs glazed in white sauce
　　　Grilled horse mackerel sushi with sweet ginger vinegar; eel roe wrapped in tamago, fried scallops with nuts, edamame
Combined dish: Abalone and assorted mushrooms sautéed in butter
[+2,000 yen] Can be changed to Omi beef sirloin grilled over charcoal
Main dish: Negi soba; fried cherry shrimp and chrysanthemum greens
Side dish: Chicken meatball and winter melon stew; flying dragon head
　　　Carrots, kuzu noodles, ginger sauce
Rice dish: Unagi donburi; pickles; red miso soup
[+1,500 yen] Can be changed to matsutake rice
Dessert: Apple yogurt sorbet
　　　or seasonal fruits

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Plan Details ■■
· Private room guaranteed ※Room charge is free
· Kaiseki course
· All-you-can-drink (last order at 90 minutes)
Options: Bottled beer, shochu, sake, soft drinks
[+500 yen] Additional red and white wine available

■■ Menu (July 1 – August 31) ■■
Appetizers: Chilled taro and eel egg salad; Octopus and shiso cucumber vinegar dish; Muscat fruit with white miso dressing; Eggplant dagashi; Roast duck with grain mustard; Cucumber with kelp marinade; Edamame and corn tempura
Simmered dish: Red sea bream, winter melon, water shield, baby carrots, green herbs, plum paste, yuzu
Sashimi: Three kinds of seasonal sashimi; Garnishes; Wasabi soy sauce, vinegar dressing, sea salt
Combined dishes: Omi beef roast beef; Grilled summer vegetables; Onion sauce; Kanshuji miso
Hearty dishes: Eel cutlet; Lemon; Baby lettuce; Pickled vegetable tartare sauce; Grated ponzu
Rice dish: Ayu fish rice; Tsukemono; Red dashi soup
Dessert: Seasonal fruits

■■ Menu (September 1 – October 30) ■■
Appetizers: Water shield with crab and ginger vinegar; Grilled eggplant topped with burdock and grated yam; Figs with white miso glaze and goji berries; White kelp-marinated sushi with sweet ginger; Thick omelet; Fried shrimp and tofu roll with edamame
Simmered dish: Steamed in clay pot with matsutake mushrooms, eel, and shrimp; Triple-leafed greens with vinegar dressing
Sashimi: Three kinds of seasonal sashimi
Combined dishes: Omi beef roast beef; Seasonal grilled vegetables; Onion sauce; Kanshuji miso
Hearty dishes: Tomato and vinegar noodles
Rice dish: Matsutake mushroom rice; Tsukemono; Red dashi soup
Dessert: Seasonal fruits

■■ Plan Details ■■
• Private room guaranteed ※No charge for room rental
• Kaiseki course meal
• Free drinks (last order at 90 minutes)
Options include: bottled beer, shochu, sake, soft drinks
[+500 yen] Additional red and white wine available

■■ Menu (July 1 – August 31) ■■
Appetizer: Stewed eel pieces with cucumber, water eggplant, ginger, perilla leaves; bean sprouts
Simmered dish: Isogi fish steamed in sake with winter melon, green vegetables, carrots, plum paste, and yuzu
Sashimi: Two kinds of seasonal sashimi served with garnishes, wasabi soy sauce, and vinegar dressing
Eight-course platter: Chilled taro with eel roe, octopus and luffa in vinegar dressing, musk melon mixed with sweetened white bean paste, eggplant dengaku; grilled duck with grainy mustard, cucumber marinated in kelp, edamame and corn tempura
Main dish: Abalone and summer vegetables grilled with butter
Hearty dish: Tomato-flavored vinegar-soaked buckwheat noodles
Rice dish: Rice cooked with dried sardines, pickled vegetables, red broth
Dessert: Seasonal fruit

■■ Menu (September 1 – October 30) ■■
Appetizer: Taro mixed with miso seasoned with yuzu; shrimp, grilled conger eel; roasted wheat gluten, maitake mushrooms, chrysanthemum petals
Simmered dish: Hagi radish with adzuki beans, wood ear mushrooms, ginkgo nuts; chrysanthemum leaves, carrot ribbons, pine-scented yuzu
Sashimi: Two kinds of seasonal sashimi
Eight-course platter: Watercress and crab with ginger-vinegar dressing; grilled eggplant topped with burdock and grated yam; chrysanthemum greens mixed with mushrooms and goji berries; small sushi rolls with white fish and kelp, sweetened ginger; thick omelet, tempura shrimp and tofu rolls, edamame
Main dish: Salmon grilled with miso and yuzu glaze; ginger-vinegar mixture, green peppers
Hearty dish: Garlic chive buckwheat noodles with fried sakura shrimp and seasonal vegetables
Rice dish: Rice cooked with unagi, pickled vegetables, red broth
Dessert: Seasonal fruit

■■ Menu (September 1–30) ■■
Appetizer: Taro tubers tossed in matcha miso
　　Shrimp, grilled conger eel, fried wheat gluten, and yuba
Simmered dish: Hagi radish with mochi, adzuki beans, wood ear mushrooms, and ginkgo nuts
[+2,500 yen] Can be changed to matsutake mushroom clear soup
Sashimi: Two kinds of seasonal sashimi
Small platter: Watercress with crab, vinegar seasoned with ginger; grilled eggplant topped with grated yam and tonburi, chrysanthemum greens mixed with mushrooms; sushi made with white fish and kelp, sweet pickled ginger; thick omelet, deep-fried shrimp wrapped in yuba, edamame
Side dishes: Salmon glazed with miso and yuzu, mashed long yam with ponzu sauce, pickled myoga
[+1,500 yen] Can be changed to roasted Omi beef
Main dish: Chicken meatball stew with winter melon, burdock root, carrots, and konnyaku in a ginger-infused sauce
Rice: Sweet potato rice, pickled vegetables, red dashi broth
[+2,000 yen] Can be changed to matsutake mushroom rice
Dessert: Assorted autumn fruit wine jelly
　　or seasonal fruits

■■ Menu (September 1–30) ■■
Appetizer: Taro tubers tossed in matcha miso dressing
　　Shrimp, grilled Conger eel, fried wheat gluten, and yuba
Simmered dish: Hagi radishes with mamejiru, adzuki beans, wood ear mushrooms, and ginkgo nuts
[+2,500 yen] Can be changed to matsutake mushroom clear soup
Sashimi: Two kinds of seasonal sashimi
Small plate: Watercress with crab, ginger vinegar dressing; grilled eggplant topped with grated yam and burdock; chrysanthemum greens mixed with mushrooms; sushi made with white fish and kelp, served with sweet pickled ginger; thick omelet; deep-fried shrimp wrapped in yuba; edamame
Side dishes: Salmon glazed with miso and yuzu sauce; mashed long yam with ginger vinegar; pickled myoga
[+1,500 yen] Can be changed to roast beef from Omi beef
Main dish: Chicken meatball stew with winter melon, lotus root, carrots, and kudzu noodles, served with ginger sauce
Rice: Sweet potato rice, pickled vegetables, red dashi soup
[+2,000 yen] Can be changed to matsutake mushroom rice
Dessert: Assorted autumn fruit wine jelly
　　or seasonal fruits

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

<Three-tiered bento box>
First tier: Assortment of seasonal vegetables
Various small dishes, salads, skewers, temari sushi, delicacies
Second tier: Assortment of two types of sashimi, simmered vegetables, mozuku seaweed salad
Third tier: Omi beef roast beef
Rice: Steamed rice with dried sardines, pickles
Soup: Clear soup
Dessert: Seasonal fruit

Appetizer: Vinegared mozuku seaweed, Unadon (grilled eel on rice), Liver soup, Fruits

Appetizer, small sukiyaki pot, rice, red miso soup, fruit

■■ Menu (August 10 – September 30) ■■
Appetizer: Grilled matsutake mushrooms, chrysanthemum greens in chrysanthemum broth, yuzu seasoning
　　Figs with sesame cream and pine nuts
Sashimi: Three kinds of seasonal fresh fish
Tempura: Two tiger prawns, fresh uni, scallop meat
　　Squid with caviar, eel wrapped around matsutake mushrooms
　　Omi beef fillet wrapped in shiso leaves, matsutake mushrooms, baby carrots
　　Fresh ginkgo nuts, Silk Sweet potatoes, Tokushima lotus root
Intermezzo: Steamed dish in a clay pot – eel, matsutake mushrooms, triple-leaf mustard, sudachi citrus
Pickled dish: Octopus, striped cucumber, wakame seaweed with lightly seasoned vinegar jelly
Rice: Matsutake rice, or
　　“Toba no Fuku” Koshihikari rice from Sado Island, Niigata – served as tenbara-don
　　Red dashi soup, pickled vegetables
Dessert: Chardonnay sorbet, peaches, Shine Muscat grapes, mango, mint

■■ Menu ■■
Appetizer: 2 seasonal dishes
Sashimi: 2 seasonal fresh fish
Tempura: 2 prawns, 3 seasonal fresh fish
Raw sea urchin and nori, Japanese black beef fillet wrapped in shiso leaves
5 seasonal vegetables
Palate cleanser: Monthly seasonal dish
Vinegared dish: Crunchy jellyfish vinegared dish
Meal: Tendon / Tenchazuke / Tensoba
Dessert: Seasonal homemade dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■ Appetizer: 2 seasonal dishes Tempura: 2 prawns, live abalone, 4 kinds of seasonal fresh fish, 5 kinds of seasonal vegetables Palate cleanser: A seasonal dish that changes monthly Vinegared dish: Crunchy jellyfish vinegared dish Meal: Tendon / Tenchazuke / Tensoba Dessert: Seasonal homemade dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■ Appetizer: Seasonal Tempura: 1 Tiger Prawn, Deep-fried Shrimp Bread, 3 Types of Seasonal Fresh Fish, 5 Types of Seasonal Vegetables, Homemade Deep-fried Yuba Tofu Refresher: Harihari Salad with Ponzu Dressing Vinegared Dish: Awaji Mozuku Seaweed Vinegar Meal: Tendon / Tenchazuke, Pickles, Red Dashi Dessert: Seasonal Homemade Dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■ Appetizer: Seasonal Tempura: 1 Tiger Prawn, Deep-fried Shrimp Bread, 2 Types of Seasonal Fresh Fish, 4 Types of Seasonal Vegetables, Homemade Deep-fried Yuba Tofu Refresher: Harihari Salad with Ponzu Dressing Meal: White Rice, Deep-fried Vegetables, Pickles, Red Soup Dessert: Seasonal Homemade Dessert

■■ One drink of your choice included ■■
We’ll prepare one drink per person from the options below:
・Draft beer
・Wine (sparkling, red, white)
・Fruit wines (ume, peach, yuzu)
・Various soft drinks

■■ Benefits ■■
① Anniversary Plan Exclusive Course 🍴
Please enjoy a seasonal course carefully selected by Chef Ebisawa.
② Toasting Drink 🥂
One glass of sparkling wine per person is provided. Non-alcoholic alternatives are available on request.
③ Anniversary Dessert
Celebrate with a special flaming presentation 🔥 exclusive to this plan. We will write a short message for your guest on the dessert plate (about 20 characters).

■■ Sample Menu ■■
- Appetizer
- Soup
- Lobster tail (or)
Ezo abalone, Chef’s style
- Omi beef sirloin steak 80g
- Assorted grilled seasonal vegetables
- Kama-cooked white rice or Garlic rice with wagyu
- Pickles and red miso soup
- Flambé dessert (with message plate)

■■ Benefits ■■ ① Anniversary plan exclusive course 🍴 Enjoy a course using seasonal ingredients carefully selected by Chef Ebisawa ② Toast drink 🥂 One glass of sparkling wine per person We can also change to non-alcoholic ③ We will write your desired message on the dessert exclusive to the anniversary dessert plan (20 characters or less) ■■ Menu (example) ■■ ・ Seasonal hors d'oeuvres ・ Braised Wagyu beef and foie gras with potato puree ・ Consommé soup with estragon flavor ・ Butter-grilled Ezo abalone ・ Live spiny lobster chef's choice style ・ Omi beef steak fillet 80g or sirloin 100g ・ Colorful grilled vegetables ・ Pot-cooked white rice or garlic rice ・ Pickles and red soup ・ Anniversary dessert (with message plate)

■■ Menu (September 1 – October 31) ■■
• Autumn eggplant and Wagyu beef dengaku
• Potato soup with caciocavallo cheese gratin
• Sea bream and clams cooked in white wine sauce
• Lobster tail or Ezo abalone
• Omi beef ribeye steak – 80g
　– Ribeye 100g: +2,500 yen
　– Ribeye 120g: +4,500 yen
　– Beef fillet 80g: +1,800 yen
　– Beef fillet 100g: +4,300 yen
　– Beef fillet 120g: +6,300 yen
• Grilled mixed vegetables
• Ogi-grown premium rice “Tori no Fuku” from Sado Island, steamed in a pot / Garlic rice with Wagyu beef / Homemade hash brown rice
• Pickled vegetables & red dashi soup
• Seasonal fruits

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (September 1 – October 31) ■■
· Potato soup with caciocavallo cheese gratin
· Flower salad
· Omi beef ribeye steak, 80g
　- Ribeye 100g: +2,500 yen
　- Ribeye 120g: +4,500 yen
　- Beef fillet 80g: +1,800 yen
　- Beef fillet 100g: +4,300 yen
　- Beef fillet 120g: +6,300 yen
· Assorted grilled vegetables
· Sado-grown specially cultivated rice “Tori no Fuku” cooked in a pot
　or Garlic rice with Wagyu beef
· Pickled vegetables & red dashi soup
· Vanilla ice cream or sorbet

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (September 1 – October 31) ■■
• Potato soup with gratinated caciocavallo cheese
• Flower salad
• Black Wagyu ribeye steak – 80g
– Ribeye 100g: +2,500 yen
– Ribeye 120g: +4,500 yen
– Fillet 80g: +1,800 yen
– Fillet 100g: +4,300 yen
– Fillet 120g: +6,300 yen
• Grilled mixed vegetables
• Sado-grown specially cultivated rice “Tori no Fuku,” cooked in a pot
[+1,200 yen] Can be changed to garlic rice with Wagyu beef
• Pickled vegetables served in red broth
• Vanilla ice cream or sorbet

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (September 1 – October 31) ■■
· Lily root dumplings
· Consommé soup
· Salad with beef marinated in miso
· Black Wagyu steak
　[Fillet] 100g: 18,000 yen; 120g: 21,000 yen; 140g: 23,000 yen
　[Ribeye] 120g: 18,000 yen; 140g: 21,000 yen; 160g: 23,000 yen
· Grilled assorted vegetables
· Sado-grown specially cultivated rice “Tori no Fuku,” cooked in a pot
[+1,200 yen] Can be changed to garlic rice with Wagyu beef
· Pickled vegetables & red dashi soup
· Seasonal fruits

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (August 10 – October 31) ■■
· Eel fritters with fried vegetables
· Steamed cartoccio with matsutake mushrooms and shrimp
· Matsutake mushrooms and scallop butter roast
· Omi beef steak
[Filet] 80g: 23,000 yen, 100g: 26,000 yen, 120g: 28,000 yen
[Ribeye] 100g: 23,000 yen, 120g: 26,000 yen, 140g: 28,000 yen
· Grilled mixed vegetables
· Garlic rice with Wagyu beef
or Sado-grown specially cultivated rice “Tori no Fuku” cooked in a pot
Pickled vegetables, red miso soup
· Seasonal fruits

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (September 1 – October 31) ■■
· Lily bulb dumplings
· Sea bream with scallop mariniere-style sauce
· Omi beef and autumn eggplant puree
· Grilled live tiger prawns and scallop meat on a hot plate
[+5,000 yen] Can be substituted with salt-cooked abalone
· Omi beef steak
　[Fillet] 80g: 28,500 yen, 100g: 31,500 yen, 120g: 33,500 yen
　[Ribeye] 100g: 28,500 yen, 120g: 31,500 yen, 140g: 33,500 yen
· Assorted grilled vegetables
· Sado-grown specially cultivated rice “Tori no Fuku” cooked in a pot
or Garlic rice with Wagyu beef
· Pickled vegetables, red dashi soup
· Seasonal fruits

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (September 1 – October 31) ■■
・Yurigen manju
・Omi beef and autumn eggplant puree soup
・Seared snapper skin with marinière-style clams
・Grilled live Ise lobster (1 or 2 tails)
・Steamed live abalone in salt crust (150g) with sansho pepper tapenade
・Omi beef steak
　Fillet 80g or Ribeye 100g
・Assorted grilled vegetables
・Sado-grown specially cultivated rice “Tori no Fuku” cooked in a pot / Garlic rice with Wagyu beef / Hash brown rice
・Pickled vegetables, red dashi soup
・Seasonal fruits

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

We can prepare your order from 3,300 yen (tax included) depending on your desired budget. In addition to bouquets, we also accept orders for flower arrangements. If you have any requests regarding colors or types of flowers, please write them in the request column.