We carefully select the finest seasonal ingredients with the expertise of our chefs, offering beautifully crafted, delicious dishes, all prepared with time-tested techniques and heartfelt hospitality.

<July Menu> (until July 31)
Chopsticks included: Uza, flower head, myogako

Appetizer: Plum and lily root tea cloth with lantern
Grilled swordfish wrapped in asparagus, deep-fried chopped flounder with yuba
Simmered shrimp roll, green chili pepper
Edamame tofu, sea urchin sauce

Clear soup
Hamo with Yoshino kudzu, plum somen noodles with small melon, junsai, vinegared

Sashimi: Fukuko wash, bluefin tuna, Hiramasa
Garnish: real wasabi, Tosa soy sauce

Stew: boiled winter melon, deep-fried small eggplant
Simmered salted octopus, boiled new round Tosa, sprinkled yuzu

Grilled food: grilled pickled oysters
Pickled gourd, marinated okra and bonito
Main dish: Hida beef inner thigh roast beef
New lotus root, red onion, endive, arugula
Grated ponzu, soy sauce with Japanese pepper
Rice: crab and rock mozuku seaweed rice porridge, mitsuba
Accompaniments: assortment of three
Dessert: fig corn port
Panna cotta, tapioca, lemon jelly, mint
*The menu may change depending on the ingredients on the day.

*This course comes with a special lowest price guarantee (1,500 yen off per person) [only available on our website].

Menu (until July 31st)
Chopsticks included: Chilled Tamajimushi (Abalone, Flower Head, Flavored Dashi Jelly)

Appetizer: Deep-fried Mantis Shrimp / Small Melon Salmon with Japanese Lantern Festival Lantern Festival, Plum and Lily Root Tea Wrap
Grilled Swordfish and Asparagus Wrapped in Roll, Deep-fried Chopped Bean Curd Skin
Simmered Shrimp Roll, Green Chili Pepper
Edamame Tofu, Sea Urchin Sauce

Clear Soup
Hamo with Yoshino Kudzu, Plum Somen Noodles with Small Melon, Junsai, Vinegar

Sashimi: Washed Fukuko, Bluefin Tuna, Isaki, Hiramasa
Garnish: Real Wasabi, Tosa Soy Sauce

Stew: Browned Winter Melon, Deep-fried Small Eggplant

Octopus Boiled in salt, Shinmaruju Tosa-ni, Yuzu citrus

Grilled food, grilled pickled oysters
Pickled gourd, marinated okra and bonito

Palate cleanser, fresh ginger sorbet, Kinren-yo

Strong side dish, grilled marbled Omi beef shabu-shabu
New lotus root, purple cucumber, tomato
Grated ponzu, soy sauce with Japanese pepper

Rice bowl, red miso (yuba, nameko, mitsuba)

Rice, corn rice, sesame salt

Accompaniment, five kinds of assortment

Fruit, peach boiled in white wine
Delaware, lemon jelly, mint

*The menu may change depending on the availability of ingredients on the day.

*This course comes with a special lowest price guarantee (1,500 yen off per person) [only available on our website].

Menu (until July 31st)
Chopsticks included: Chilled Tamajimushi (Abalone, Flower Head, Flavored Dashi Jelly)

Appetizer: Deep-fried Mantis Shrimp / Small Melon Salmon with Japanese Lantern Festival Lantern Festival, Plum and Lily Root Tea Wrap
Grilled Swordfish and Asparagus Wrapped in Roll, Deep-fried Chopped Bean Curd Skin
Simmered Shrimp Roll, Green Chili Pepper
Edamame Tofu, Sea Urchin Sauce

Clear Soup
Hamo with Yoshino Kudzu, Plum Somen Noodles with Small Melon, Junsai, Vinegar

Sashimi: Washed Fukuko, Bluefin Tuna, Isaki, Hiramasa
Garnish: Real Wasabi, Tosa Soy Sauce

Stew: Browned Winter Melon, Deep-fried Small Eggplant

Octopus Boiled in salt, Shinmaruju Tosa-ni, Yuzu citrus

Grilled food, grilled pickled oysters
Pickled gourd, marinated okra and bonito

Palate cleanser, fresh ginger sorbet, Kinren-yo

Strong side dish, grilled marbled Omi beef shabu-shabu
New lotus root, purple cucumber, tomato
Grated ponzu, soy sauce with Japanese pepper

Rice bowl, red miso (yuba, nameko, mitsuba)

Rice, corn rice, sesame salt

Accompaniment, five kinds of assortment

Fruit, peach boiled in white wine
Delaware, lemon jelly, mint

*The menu may change depending on the availability of ingredients on the day.

<July Menu> (until July 31)
Chopsticks included: Uza, flower head, myogako

Appetizer: Plum and lily root tea cloth with lantern
Grilled swordfish wrapped in asparagus, deep-fried chopped flounder with yuba
Simmered shrimp roll, green chili pepper
Edamame tofu, sea urchin sauce

Clear soup
Hamo with Yoshino kudzu, plum somen noodles with small melon, junsai, vinegared

Sashimi: Fukuko wash, bluefin tuna, Hiramasa
Garnish: real wasabi, Tosa soy sauce

Stew: boiled winter melon, deep-fried small eggplant
Simmered salted octopus, boiled new round Tosa, sprinkled yuzu

Grilled food: grilled pickled oysters
Pickled gourd, marinated okra and bonito
Main dish: Hida beef inner thigh roast beef
New lotus root, red onion, endive, arugula
Grated ponzu, soy sauce with Japanese pepper
Rice: crab and rock mozuku seaweed rice porridge, mitsuba
Accompaniments: assortment of three
Dessert: fig corn port
Panna cotta, tapioca, lemon jelly, mint
*The menu may change depending on the ingredients on the day.

*The menu is an example of one day ■ Appetizers Assorted seasonal vegetables ■ Soup Seasonal bowls ■ Sashimi Chef's recommended seafood platter ■ Simmered dishes Boiled seasonal vegetables ■ Grilled fish Today's grilled fish ■ Strong side dishes Recommended dishes ■ Meals ■ Water sweets

■箱の大きさ：縦16㎝ × 横16㎝ × 高さ6.7㎝
■内容量：鮑（130～150g）×2個、すりおろし本山葵（20g）
■原材料：鮑、酒、しょうゆ（大豆、小麦含む）、昆布、山葵
■要冷凍、－18℃以下で保存　約二週間

（箱の大きさ：縦 24㎝ × 横 37㎝ × 高さ 6㎝ ）

（箱の大きさ：縦24㎝×横25㎝×高さ6㎝ ）