*Please note that the menu may change depending on ingredient availability.

The menu will be updated as soon as it is finalized.

Appetizer: Young corn with sesame sauce
　　　　Iris-shaped steamed dumpling, three-tiered seafood dumpling
　　　　Akagura shellfish skewers, tuna simmered in Arima style
　　　　Salmon rolled in Kinuta style, tomato marinated in lemon

Soup: Crab dumpling
　　　　Shiitake mushroom, iris-shaped gluten, carrot, kinome leaf

Sashimi: First bonito tataki
　　Assorted condiments, ponzu sauce

Fried dish: Deep-fried young sweetfish, okra stuffed with corn
　　　　Lemon, matcha salt

Simmered dish: Simmered sea bream head
　　　　Bamboo shoot, sansho gluten, kinome leaf

Hot dish: Soft-shelled turtle flavored egg custard in a ceramic pot

Miso soup: Red miso soup

Rice: New ginger and whitebait rice

Pickles: Assorted

Fruit: Matcha pudding, brown sugar warabi mochi

*The menu changes monthly. Thank you for your understanding.

The menu will be updated as soon as it is finalized.

Appetizer: Young corn with sesame sauce
　　　　Squid and sea bream innards salad
　　Iris-shaped steamed dumpling, three-tiered seafood dumpling
　　　　Red whelk skewers, tuna simmered in Arima style
　　　　Salmon rolled in Kinuta style, tomato and lemon pickle

Soup: Clam dumpling, seared mullet roe
　　　　Shiitake mushroom, iris-shaped gluten, carrot, kinome leaf

Sashimi: Wild sea bream, first bonito tataki
　　　　Assorted condiments, ponzu sauce

Grilled dish: Grilled silver cod marinated in miso
　　　　Wakame seaweed pickled in Tosa style

Vinegared dish: Hairy crab in vinegar

Fried dish: Young sweetfish tempura, okra stuffed with corn
　　　　Kuruma shrimp, lemon, matcha salt

Miso soup: Red miso soup

Rice: New ginger rice

Pickles: Assorted

Fruit: Matcha pudding, brown sugar warabi mochi

*The menu changes monthly. Thank you for your understanding.

The menu will be updated as soon as it is finalized.

Appetizer: Young corn with sesame sauce
　　　　Squid and sea bream innards salad
　　Iris-shaped steamed dumpling, three-tiered seafood dumpling
　　　　Red whelk skewers, tuna simmered in Arima style
　　　　Salmon rolled in Kinuta style, tomato and lemon pickle

Soup: Clam dumpling, seared mullet roe
　　　　Shiitake mushroom, iris-shaped gluten, carrot, kinome leaf

Sashimi: Wild sea bream, first bonito tataki
　　　　Assorted condiments, ponzu sauce

Grilled dish: Grilled silver cod marinated in miso
　　　　Wakame seaweed pickled in Tosa style

Vinegared dish: Hairy crab in vinegar

Fried dish: Young sweetfish tempura, okra stuffed with corn
　　　　Kuruma shrimp, lemon, matcha salt

Miso soup: Red miso soup

Rice: New ginger rice

Pickles: Assorted

Fruit: Matcha pudding, brown sugar warabi mochi

Appetizer: Taro stems with sesame sauce, raw sea urchin
　　　　
　　　　Steamed sea bream milt
　　　　Silver sauce, wasabi

Soup: Abalone shabu-shabu
　　　　Mizuna, Kyoto leeks, yuba (tofu skin), sansho pepper

Sashimi: Thinly sliced flounder
　　　　First bonito tataki, garnish, ponzu sauce

Grilled fish: Grilled young sweetfish with salt, pickled ginger
　　　　Sudachi citrus, tadezu (water pepper vinegar), ki Simmered crab

Vinegared dish: Hairy crab in vinegar
Cucumber with accordion cut, wakame seaweed, pickled myoga ginger

Deep-fried dish: Young sweetfish tempura, asparagus
Broad beans, lemon, matcha salt
Flounder bone crackers

Soup: Clam and country-style miso soup
Rice: Sea bream and new ginger rice
Pickles: Assorted

Fruit: Watermelon, cherries
Wine jelly, mint

Dessert: Kudzu noodles

*The menu changes monthly. Thank you for your understanding.

The menu will be updated as soon as it is decided.

Appetizer: Zuiki (taro stem) with sesame sauce
Squid and sea bream innards salad
Iris-shaped steamed dumpling, three-tiered seafood dumpling
Red whelk skewers, tuna simmered in Arima style
Salmon roll, tomato and lemon pickle

Soup: Soft-shelled turtle hot pot
Grilled mochi, tofu, green onions, grated ginger

Sashimi: Thinly sliced natural sea bream, seared bonito
Assorted condiments, ponzu sauce

Grilled fish Grilled butterfish in miso marinade
　　　　Eel Yawata roll, candied vegetables, pickled ginger

Steamed dish: Steamed sea bream and lotus root with amber sauce
　　　　　　　Wasabi

Fried dish: Tempura of young sweetfish, asparagus
　　　　　　　Broad beans, lemon, matcha salt

Soup: Red miso soup

Rice: Rice with new ginger and sakura shrimp

Pickles: Assorted

Fruit: Matcha pudding, watermelon, mint

*The menu changes monthly. Thank you for your understanding.

The menu will be updated as soon as it is finalized.

Appetizer: Young corn with sesame sauce
　　　　Squid and sea bream innards salad
　　Iris-shaped steamed dumpling, three-tiered seafood dumpling
　　　　Red whelk skewers, tuna simmered in Arima style
　　　　Salmon rolled in Kinuta style, tomato and lemon pickle

Soup: Clam dumpling, seared mullet roe
　　　　Shiitake mushroom, iris-shaped gluten, carrot, kinome leaf

Sashimi: Wild sea bream, first bonito tataki
　　　　Assorted condiments, ponzu sauce

Grilled dish: Grilled silver cod marinated in miso
　　　　Wakame seaweed pickled in Tosa style

Vinegared dish: Hairy crab in vinegar

Fried dish: Young sweetfish tempura, okra stuffed with corn
　　　　Kuruma shrimp, lemon, matcha salt

Miso soup: Red miso soup

Rice: New ginger rice

Pickles: Assorted

Fruit: Matcha pudding, brown sugar warabi mochi

A bento box filled with grilled fish, omelet, and fried shrimp. with dessert