The contents are all left to us, and the following is an example of the ingredients used. April-May: Bamboo shoots / Moroko from Lake Biwa June to August: Conger eel / Tilefish September to October: Matsutake mushrooms
¥37,950Svc & tax incl.
Seasonal cuisine course 40,000 yen
The contents are all left to us, and the following is an example of the ingredients used. November - March: Puffer fish / Hishi crab (migratory crab) April-May: Bamboo shoots / Moroko from Lake Biwa / Ise lobster June-August: Wild sweetfish / Conger eel / Tilefish September-October: Matsutake / Sweetfish with roe
¥50,600Svc & tax incl.
Seasonal cuisine course 50,000 yen
The contents are all left to us, and the following is an example of the ingredients used. November 8th - March 20th: Matsuba crab / Puffer fish / Hishi crab (migratory crab) April-May: Bamboo shoots / Moroko from Lake Biwa / Ise lobster June-August: Wild sweetfish / Conger eel / Tilefish September-October: Matsutake / Sweetfish with roe
¥63,250Svc & tax incl.
Seasonal cuisine course 60,000 yen
The contents are all left to us, and the following is an example of the ingredients used. November 8th - March 20th: Matsuba crab / Puffer fish / Hishi crab (migratory crab) April-May: Bamboo shoots / Moroko from Lake Biwa / Ise lobster June-August: Wild sweetfish / Conger eel / Tilefish September-October: Matsutake / Sweetfish with roe