[March 2nd - 5th] Menu for /31】
~Spring~
■Appetizer
Spring Cabbage and Bacon Salad
Bite-sized Inari (Simmered Clams)
Rape Blossoms and Shrimp with Egg
■Clear Soup
Potato and New Onion Sauce
Meatballs, Carrots, Angelica Angustifolia, Peas
■Hot Dishes~
Steamed Sea Bream and Turnip
Clams and Shellfish Prepared with Salt Water, Spring Aroma
■Vinegared Dishes
Squid and Spring Vegetables with Vinegared Miso Dressing, Tosa Vinegar Jelly
■Appetizer
Slow-Cooked Beef and Mountain Vegetable Carpaccio
Yuzu-yaki Spanish Mackerel, Sakura Shrimp Kakiage
■Meal
Sea Bream Rice
Pickled Vegetables, Soup
■Dessert

[Menu from December 1st to March 1st]
■Appetizer
Flaked Crab and Green Vegetables with Citrus Vinegar
Deep-fried Shrimp Potato Tatsuta
Simmered Monkfish Liver
■Seasonal Flavors
Pureed Cauliflower
Yamato Yam and Shrimp Sweet Potato
Turnip, Mizuna, Aroma
■Vinegared Dishes
Pickles-Style Octopus and Winter Vegetables
■Steamed Dishes
Steamed Lily Root and Sesame Tofu
Yuzu-Scented Miso
■Winter Dishes
Teriyaki Yellowtail, Daikon Radish, Deep-Fried Crab Batter
Softly Braised Duck, Kujo Negi Nuta
■Meal
Root Vegetable Rice, Beef Simmered in Shigure
Pickled Vegetables, Soup
■Dessert

[March 2nd - 5th] Menu for /31】
~Spring~
■Appetizer
Spring Cabbage and Bacon Salad
Bite-sized Inari (Simmered Clams)
Rape Blossoms and Shrimp with Egg
■Clear Soup
Potato and New Onion Sauce
Meatballs, Carrots, Angelica Angustifolia, Peas
■Hot Dishes~
Steamed Sea Bream and Turnip
Clams and Shellfish Prepared with Salt Water, Spring Aroma
■Vinegared Dishes
Squid and Spring Vegetables with Vinegared Miso Dressing, Tosa Vinegar Jelly
■Appetizer
Slow-Cooked Beef and Mountain Vegetable Carpaccio
Yuzu-yaki Spanish Mackerel, Sakura Shrimp Kakiage
■Meal
Sea Bream Rice
Pickled Vegetables, Soup
■Dessert

[From March 2nd] Menu for May 31st
~Spring~
■Appetizer
Spring Cabbage and Bacon Salad
Bite-sized Inari (Simmered Clams)
Rape Blossoms and Shrimp with Egg
■Clear Soup
Potato and New Onion Sauce
Meatballs, Carrots, Angelica Angustifolia, Peas
■Sashimi Platter
■Hot Dishes
Steamed Sea Bream and Turnip
Clams and Shellfish Prepared with Salt Water, Spring Aroma
■Vinegared Dishes
Squid and Spring Vegetables with Vinegared Miso Dressing, Tosa Vinegar Jelly
■Appetizer
Slow-Cooked Beef and Mountain Vegetable Carpaccio
Yuzu-yaki Spanish Mackerel, Sakura Shrimp Kakiage
■Meal
Sea Bream Rice
Pickled Vegetables, Soup
■Dessert

[March 2nd] Menu Items for May 31st
Spring
■Appetizer
Spring Cabbage and Bacon Salad
Bite-sized Inari (Simmered Clams)
Rape Blossoms and Shrimp with Egg
■Clear Soup
Potato and New Onion Sauce
Meatballs, Carrots, Angelica Angustifolia, Peas
■Sashimi Platter
■Hot Dishes
Steamed Sea Bream and Turnip
Clams and Shellfish Prepared with Salt Water, Spring Aroma
■Vinegared Dishes
Squid and Spring Vegetables with Vinegared Miso Dressing, Tosa Vinegar Jelly
■Appetizer
Slow-Cooked Beef and Mountain Vegetable Carpaccio
Yuzu-yaki Spanish Mackerel, Sakura Shrimp Kakiage
■Meal
Sea Bream Rice
Pickled Vegetables, Soup
■Dessert

*The menu below is an example. The menu contents change depending on the day.
*Limited quantities available
*Prices vary depending on the menu of the day. (¥3,800 - ¥4,800)

~Example Menu for a Day~
[March 2 - May 31]
■Chef's Choice Sashimi Set, Rice, Side Dish, Miso Soup

■Hyuga Chicken Oyakodon (Oyakodon), Tanuki Soba Noodles

■Marinated Seafood Rice Bowl with Fresh Tuna, Side Dish, Miso Soup

And more

■ Appetizer
■ Tempura Assortment
Shrimp, flounder, two vegetable dishes, tempura dashi
■ Bara Chirashi Sushi
Tuna and seafood, shrimp, flying fish roe, egg
■ Clear soup
■ Dessert

■ Bara Chirashi Sushi
Tuna and Seafood, Shrimp, Flying Fish Roe, Egg
■Clear Soup
■Dessert

[Menu Details] Add a dessert or coffee for an additional 500 yen!

■March 2 (Mon) - March 6 (Fri)
Simmered Conger Eel with Sauce, Chawanmushi (Steamed Eggs), Rice, Two Side Dishes, Soup, Pickles

■March 9 (Mon) - March 13 (Fri)
Domestic Beef Sukiyaki, Grilled Tofu, Onsen Egg, Udon, Konnyaku Noodles
Rice, Two Side Dishes, Soup, Pickles

■March 16 (Mon) - March 20 (Fri)
Fried Horse Mackerel, Potato Salad, Grilled Cod Roe
Rice, Two Side Dishes, Soup, Pickles

■March 23 (Mon) - March 27 (Fri)
Simmered Golden Eye Snapper, Stewed Vegetables, Deep-fried Tofu, Fried Chicken
Rice, Two Side Dishes, Soup, Pickles

■March 30 (Mon) - April 3 (Fri)
Simmered Conger Eel with Sauce, Chawanmushi (Steamed Eggs), Rice, Two Side Dishes, Soup, Pickles

[Menu from March 2 to May 31]
■ Shichisen
Weekly special and grilled fish
Yamato yam and seafood salad
Shrimp and vegetable tempura
Yose tofu with soy sauce
Seared bacon salad
Sous-vide beef with simmered vegetables
Two kinds of obanzai (traditional side dishes)

Seasonal rice, pickles, miso soup

Tonkatsu made with Yonezawa Tengen pork
Grated radish ponzu sauce, salt, egg and bean paste, two side dishes, rice, pickles, and soup

*Please note that the tonkatsu set requires time for deep-frying, so please allow additional time for preparation.

[March 2nd Menu Items Available Until May 31st
■Eight Selections
Charcoal-Scented Bite-Sized Grilled Skewers, Sea Bream Milt Tempura, Tuna and Yamato Imo
Softly Boiled Abalone with Seaweed Sauce
Squid and Spring Greens with Vinegared Miso Dressing, Fruit and Tomato
Simmered Vegetables, Two Appetizers of the Day
■Chopstick Washing
Kifunaya's First Dashi Stock Made with Tuna Flakes and Aged Kelp
■Charcoal Grilled
Niigata Prefecture Eight-Color Shiitake Mushrooms, Seasonal Vegetables, Yuzu Miso Fondue
■Sashimi
Seven-Variety Platter
■Genshiyaki
Salted-Grilled Sea Bream, Bone Crackers
Wagyu Beef Sirloin, Himuro Pork Koji-Grilled
■Meal
Sakura Shrimp and Broad Bean Tempura Bara, Grilled Sea Bream Rice Balls
Pickled Vegetables, Chazuke Dashi
■Dessert

[Menu from March 2nd to May 31st]
~Spring~
■Appetizer
Softly Boiled Abalone with Seaweed Sauce
Squid and Spring Greens with Vinegared Miso Dressing, Fruit and Tomato
Simmered Vegetables (Two Types of Today's Choice)
■Assorted Sashimi
■Appetizer
Spanish Spanish Mackerel Teriyaki with Roasted New Onions
Himuro Pork Grilled with Salt and Koji
Sakura Shrimp Kakiage with Lemon
■Meal
Shinshu 80% Cold Soba Noodles
■Dessert

[Menu from March 2nd to May 31st]
~Spring~
■Appetizer
Softly Boiled Abalone with Seaweed Sauce
Squid and Spring Greens with Vinegared Miso Dressing, Fruit and Tomato
Simmered Vegetables (Two Types of Today's)
■Hot Dishes
Steamed Sea Bream and Turnip
Clam and Shellfish in Saltwater Soup
Scent of Spring
■Sashimi Platter
■Grilled Dishes
Spanish Spanish Mackerel Teriyaki, Roasted New Onions, Himuro Pork Koji
■Fried Dishes
Sakura Shrimp Kakiage, Seasonal Vegetables
Salt, Lemon
■Meal
Grilled Sea Bream Rice Balls
Pickled Vegetables, Soup
■Dessert

[Menu from March 2nd to May 31st]
■Yassen
Charcoal-Scented Bite-Sized Grilled Skewers: Sea Bream Milt Tempura, Tuna and Yamato Imo
Softly Boiled Abalone with Seaweed Sauce
Squid and Spring Greens with Vinegared Miso Dressing, Fruit and Tomato
Simmered Vegetables: Two Appetizers of the Day
■Warm Dishes
Wagyu Beef Sukiyaki Style
Raw Sea Urchin with Sansho Pepper and Bekko Sauce
■Sashimi Platter
■Seasonal Plate: Spring Ochai
Clams and Wild Vegetables with Dried Broad Beans, Tiger Prawns, and Hyuga Natsu
■Charcoal Grill
Top-Quality Duck, Shiitake Mushrooms, and Roasted New Onions
■Fried Dishes
Conger Eel, Deep-Fried Japanese Watercress
■Meal
Whole-Wheat Sea Bream Dashi Noodles
■Dessert

[Menu from December 1st to March 1st]
~Winter~
■Appetizer
Kifunoya's Hachisen Winter Set
Charcoal-Scented Bite-Sized Grill
Bluefin Tuna and Yamato Yam Salad
Crab and Green Vegetables with Tosa Vinegar Jelly
Seared Mackerel Sushi
Monkfish Liver Simmered with Ginger
Today's Three Dishes
■Charcoal Grill Part 1
Grilled Shiitake Mushrooms
Dried Dried Dried Boar Roe
■Hot Dishes
Wagyu Sukiyaki with Sansho Pepper and Bekko Sauce
Sea Urchin
■Sashimi Platter
■Charcoal Grilled Dishes (Part 2)
Salt-Grilled Blackthroat Seaperch
■Fried Dishes
Crab and Lily Root with a Crockery-Style Flavor
Yuzu Miso
■Charcoal Grilled Dishes (Part 3)
Rosé-Grilled Omi Duck with 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

The cake will be accompanied by a chocolate plate with your desired message. Comes with a cake topper saying "Happy Anniversary" or "Happy Birthday".

■Options: ・Anniversary plate with "Happy Anniversary" cake topper and "Thank you!" chocolates ・Petit soap bouquet (color will be chosen at your discretion) ・Photo service

<Options> ■ Whole lobster and sea bream sashimi ■ Commemorative photo gift * [Spiny Lobster and Sea Bream Sashimi] is an option. Please order it together with the course menu.

<Options> ■ Lobster sashimi ■ Commemorative photo gift * [Spiny Lobster Sashimi] is an option. Please order it together with the course menu. *Please note that the price will be between 15,000 and 20,000 yen depending on the availability of stock.

<Options> ■ Whole sea bream sashimi (approximately 4-6 servings) ■ Commemorative photo gift *Kizuna is an optional item. Please order it together with the course menu.

<All-you-can-drink> Beer, sake, whiskey, wine, shochu, apple juice, orange juice, Coca-Cola, ginger ale, oolong tea, non-alcoholic beer

Please choose your menu on the day.

Please choose your menu on the day.

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