Starting with dashi broth made with long-aged kelp.
Seasonal Dish
(Tempura) Prawn Two kinds of seasonal vegetables
(Noodles) A combination of Onihimogawa and kirimugi (dried barley) *Available in two types of dipping sauce: soy sauce and sesame.
(Kobako) Seafood Bara Chirashi or Joushu Wagyu Beef Bara Chirashi
Seasonal Dessert
*Contents may change depending on the season and availability.
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Summer Chef's Choice Course (June to August)
- A Day's Menu *The menu may change depending on the season and availability.
Part 1: Starting with a long-aged kelp broth
Part 2: A small bowl of kelp without its thin batter
Layered salmon roe marinated in koji
Part 3: Three Appetizers - Accompanied by the Changing Seasons Steamed Sweet Snapper in Sake with Butterbur and Miso Grilled Asparagus with Two-Colored Miso Thin Pea Steamed Egg Custard in Clam Dashi
Part 4: Seasonal Sashimi - Reflecting the Blessings of the Sea Red Sea Bream Red Rock Perch
Part 5: Savoring Two Regional Cultures Grilled Bonito Tuna with Wheat Straw (Rosokujima Moshio)
Part 6: The Art of Scales Grilled Kinki Scaled K
No. 7: Freshly Fried, in Order - Today's Tempura - Kuruma Prawns Joushu Maitake Mushrooms (Grown Specially for Tempura) Nori Tempura with Sweet Shrimp
No. 8: A Pate Cleanser Clams and Rape Blossoms in Vinegar Chidori Vinegar Jelly
No. 9: The Flavor of Charcoal and the Lingering Aftertaste of Mountain Salt Joushu Kato Wagyu Fillet, Charbroiled, 50g (with Mountain Hot Spring Salt)
No. 10: Hanayama Udon's Specialties - Final Noodles Oni Himogawa and Kiri Mugi