[Menu Contents]
■Kifunya Gift
Snow Crab and Scallop Jewel Platter
Hyuga Chicken Koji Fried with Cloud Roe Ponzu
Octopus and Winter Vegetables in a Picculus Style
Steamed Foie Gras

■Charcoal Grill Part 1
Winter Vegetables and Sweet Snapper
Yuzu Miso Fondue

■Sashimi Platter

■Hot Dishes
Wagyu Beef Sukiyaki with Sansho Pepper and Bekko Sauce
Sea Urchin

■Charcoal Grill Part 2
Grilled King Crab
Dried Dried Dried Boar Roe

■Tempura
Spiny Lobster and Rape Blossoms

■Meal
Bluefin Tuna and Colorful Chirashi Sushi
Spiny Lobster Miso Soup

■Dessert

[Menu from December 1st to March 1st]
~Winter~
■Appetizer
Kifunoya's Eight Selections: Winter Set
Charcoal-Scented Bite-Grilled
Bluefin Tuna and Yamato Imo Salad
Crab and Green Vegetables with Tosa Vinegar Jelly, Seared Mackerel Sushi, and Monkfish Liver Simmered with Ginger
Today's Three Courses
■Charcoal Grilled (Part 1)
Grilled Shiitake Mushrooms with Dried Boar Roe
■Hot Dishes
Wagyu Beef Sukiyaki with Sansho Pepper and Bekko Sauce
Sea Urchin
■Sashimi Platter
■Charcoal Grilled (Part 2)
Salted-Grilled Blackthroat Seaperch
■Fried Dishes
Crab and Lily Root with a Croaker-Style Flavor
Yuzu Miso
■Charcoal Grilled (Part 3)
Rosé-Grilled Omi Duck
Kujo Green Onion and Yuba Sauce
■Meal
Shinshu 80% Soba Noodles
[Made with five types of dashi: sardines, shiitake mushrooms, kelp, mackerel, and bonito]
■Dessert

■Udon noodles with condiments■Colorful salad, French fries, fried chicken, fried shrimp, hamburger■2 types of rice balls, pickles■Dessert