≪April Special Kaiseki Course≫ *Period: April 6th onwards

Chopsticks Included: White Asparagus Soup

Deep-fried Sakura Shrimp, Herring Caviar, Thyme

Appetizer: Pea in a Colorful Sauce

Snack of Needlefish Cured in Kelp, Tosa Vinegar Jelly, Balsamic Pearl

Grilled Eel and Udo (Japanese Angelica), Simmered Octopus in Sakura Sauce, Rolled Shrimp Marinated in Saikyo Miso

Soup: Clear Soup

Scorpionfish with Kudzu Starch, Bamboo Shoots, Kogomi (Ostrich Fern), Kinome (Japanese Pepper)

Sashimi: 1. Grilled Live Cockle on a Stone Stone, Fresh Wasabi, Sudachi Citrus, Shiojiro Salt

2. Bluefin Tuna, Spiny Lobster, Bigfin Reef Squid, Herring Roe on Kelp

Assorted Garnishes, Tosa Soy Sauce

Specialty Dish: <Individual Earthenware Pot> Chicken Hot Pot, Awa Local Chicken, Onion, Soup

Finely chopped green onions, grated daikon radish with chili pepper, yuzu pepper, ponzu sauce

Gift: Grilled broad bean and cheese meatballs

Soy sauce marinated egg yolk, wasabi leaves

Palate cleanser: Shiso leaf sorbet

Main course: 1. Charcoal-grilled live abalone with sea urchin sauce, bamboo shoots, and tomatoes

2. Charcoal-grilled fillet steak with new potatoes, asparagus greens, wasabi, rose salt, and soy sauce

Meal: Please choose your favorite from the following:

3. Jisaku's specialty chicken hot pot rice porridge

4. Green tea soba noodles with dried herring and butterbur tempura, soba broth, and black shichimi spice

5. Rice cooked with butterbur and dried sardines in red miso broth

6. Bluefin tuna rice bowl in red miso broth

Side dishes: Five kinds of garnish

Dessert: Hyuganatsu citrus jelly

Sweets/Matcha Warabi mochi (bracken starch mochi)

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

≪April Special Kaiseki Course≫ *Period: April 6th onwards

Chopsticks Included: White Asparagus Soup

Deep-fried Sakura Shrimp, Herring Caviar, Thyme

Appetizer: Pea in a Colorful Sauce

Snack of Needlefish Cured in Kelp, Tosa Vinegar Jelly, Balsamic Pearl

Grilled Eel and Udo (Japanese Angelica), Simmered Octopus in Sakura Sauce, Rolled Shrimp Marinated in Saikyo Miso

Soup: Clear Soup

Scorpionfish with Kudzu Starch, Bamboo Shoots, Kogomi (Ostrich Fern), Kinome (Japanese Pepper)

Sashimi: 1. Grilled Live Cockle on a Stone Stone, Fresh Wasabi, Sudachi Citrus, Shiojiro Salt

2. Bluefin Tuna, Spiny Lobster, Bigfin Reef Squid, Herring Roe on Kelp

Assorted Garnishes, Tosa Soy Sauce

Specialty Dish: <Individual Earthenware Pot> Chicken Hot Pot, Awa Local Chicken, Onion, Soup

Finely chopped green onions, grated daikon radish with chili pepper, yuzu pepper, ponzu sauce

Gift: Grilled broad bean and cheese meatballs

Soy sauce marinated egg yolk, wasabi leaves

Palate cleanser: Shiso leaf sorbet

Main course: 1. Charcoal-grilled live abalone with sea urchin sauce, bamboo shoots, and tomatoes

2. Charcoal-grilled fillet steak with new potatoes, asparagus greens, wasabi, rose salt, and soy sauce

Meal: Please choose your favorite from the following:

3. Jisaku's specialty chicken hot pot rice porridge

4. Green tea soba noodles with dried herring and butterbur tempura, soba broth, and black shichimi spice

5. Rice cooked with butterbur and dried sardines in red miso broth

6. Bluefin tuna rice bowl in red miso broth

Side dishes: Five kinds of garnish

Dessert: Hyuganatsu citrus jelly

Sweets/Matcha Warabi mochi (bracken starch mochi)

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

*This course includes a special offer available only on our website: a lowest price guarantee (¥2,000 discount per person).

≪Menu≫ (From April 6th)

Appetizer: Scallop, ark shell, wild garlic, rapeseed blossoms, wasabi flower, Tosa vinegar jelly

Starter: Soft-boiled octopus with mustard egg yolk vinegar

Chicken and cheese Matsukaze, poppy seeds, pickled myoga ginger

Grilled wheat gluten with egg miso, simmered broad beans, deep-fried shrimp

Soup: Clear broth with whitebait, shredded green laver, bamboo shoots, fiddlehead ferns, sansho leaves

Sashimi: Sea bream cured with kelp, bluefin tuna, striped jack, kelp with roe

Garnish: Fresh wasabi, Tosa soy sauce

Simmered Dish: Clams steamed in Domyoji rice cakes with cherry leaves

Bracken, snap peas, lily bulb petals, silver sauce

Grilled Dish Grilled Spanish mackerel with herbs, grilled radish in butter, lotus root crackers

Palate cleanser: Shiso leaf sorbet

Main dish: Charcoal-grilled Hokkaido beef fillet, onion, new potato, tomato, asparagus greens

Rosemary salt, wasabi, balsamic tamari sauce

Rice dish: Green tea soba noodles, butterbur sprouts, sakura shrimp, wasabi flowers, soba broth, black shichimi spice

Side dish: Three kinds of garnish

Dessert: Hyuganatsu citrus jelly

Sweets: Warabi mochi

*Contents may change depending on availability of ingredients.

*This course includes a special offer available only on our website: a lowest price guarantee (¥2,000 discount per person).

≪Menu≫ (From April 6th)

Appetizer: Scallop, ark shell, wild garlic, rapeseed blossoms, wasabi flower, Tosa vinegar jelly

Starter: Soft-boiled octopus with mustard egg yolk vinegar

Chicken and cheese Matsukaze, poppy seeds, pickled myoga ginger

Grilled wheat gluten with egg miso, simmered broad beans, deep-fried shrimp

Soup: Clear broth with whitebait, shredded green laver, bamboo shoots, fiddlehead ferns, sansho leaves

Sashimi: Sea bream cured with kelp, bluefin tuna, striped jack, kelp with roe

Garnish: Fresh wasabi, Tosa soy sauce

Simmered Dish: Clams steamed in Domyoji rice cakes with cherry leaves

Bracken, snap peas, lily bulb petals, silver sauce

Grilled Dish Grilled Spanish mackerel with herbs, grilled radish in butter, lotus root crackers

Palate cleanser: Shiso leaf sorbet

Main dish: Charcoal-grilled Hokkaido beef fillet, onion, new potato, tomato, asparagus greens

Rosemary salt, wasabi, balsamic tamari sauce

Rice dish: Green tea soba noodles, butterbur sprouts, sakura shrimp, wasabi flowers, soba broth, black shichimi spice

Side dish: Three kinds of garnish

Dessert: Hyuganatsu citrus jelly

Sweets: Warabi mochi

*Contents may change depending on availability of ingredients.

≪Menu≫ (From April 6th)

Appetizer: Horse mackerel, Urui (a type of wild vegetable), Wasabi flower, Toasted sesame seeds, Tosa vinegar jelly

Starter: Soft-boiled octopus with mustard egg yolk vinegar

Chicken and cheese Matsukaze, poppy seeds, pickled myoga ginger

Grilled raw gluten balls with miso, broad beans simmered in color, deep-fried shrimp in flour

Soup: Clear broth, whitebait, shredded green laver, bamboo shoots, kogomi (a type of fern), kinome (a type of leafy green onion)

Sashimi: Sea bream cured with kelp, bluefin tuna, Aori squid, Mt. Fuji salmon

Garnish: Fresh wasabi, Tosa soy sauce

Simmered dish: Clams steamed in Domyoji rice cakes with cherry leaves

Bracken, snap peas, lily bulb petals, silver sauce

Grilled dish Spanish mackerel with herbs, radish butter sauté, lotus root crackers

Main dish: Hida beef inner thigh roast beef, eel and udo roll

Water eggplant, tomato, balsamic tamari sauce

Soup: Red miso soup with rolled wheat gluten, nameko mushrooms, and mitsuba (Japanese parsley)

Rice: Rice cooked with long butterbur and dried sardines, thin fried tofu

Side dish: Three kinds of garnish

Dessert: White tofu

*Contents may change depending on the availability of ingredients on the day.

≪Menu≫ (From April 6th)

Appetizer: Horse mackerel, Urui (a type of wild vegetable), Wasabi flower, Toasted sesame seeds, Tosa vinegar jelly

Starter: Soft-boiled octopus with mustard egg yolk vinegar

Chicken and cheese Matsukaze, poppy seeds, pickled myoga ginger

Grilled raw gluten balls with miso, broad beans simmered in color, deep-fried shrimp in flour

Soup: Clear broth, whitebait, shredded green laver, bamboo shoots, kogomi (a type of fern), kinome (a type of leafy green onion)

Sashimi: Sea bream cured with kelp, bluefin tuna, Aori squid, Mt. Fuji salmon

Garnish: Fresh wasabi, Tosa soy sauce

Simmered dish: Clams steamed in Domyoji rice cakes with cherry leaves

Bracken, snap peas, lily bulb petals, silver sauce

Grilled dish Spanish mackerel with herbs, radish butter sauté, lotus root crackers

Main dish: Hida beef inner thigh roast beef, eel and udo roll

Water eggplant, tomato, balsamic tamari sauce

Soup: Red miso soup with rolled wheat gluten, nameko mushrooms, and mitsuba (Japanese parsley)

Rice: Rice cooked with long butterbur and dried sardines, thin fried tofu

Side dish: Three kinds of garnish

Dessert: White tofu

*Contents may change depending on the availability of ingredients on the day.

≪Menu≫ Includes: ＊Seasonal vinegared food or aemono salad ＊Seasonal sake side dish and strong rice bowl ＊Assorted seasonal fish Special dish: chicken mizutaki ＊Enjoy each item in a clay pot 8-inch Assorted sake and appetizers (includes a large plate) *Fried foods, grilled dishes such as broiled dishes, seasonal seafood charcoal-grilled, strong Side dishes: Specially selected Matsusaka beef Shabu-shabu and Sukiyaki *200g of beef (per person) Meals: Mizutaki porridge, bowl-gohan Seasonal takikomi accompaniments, five types of mosui sweets, light and sweet* The course content will change depending on the purchasing situation.

≪Menu≫ Includes: ＊Seasonal vinegared food or salad dressing ＊Seasonal sake side dish and strong rice bowl ＊Assorted seasonal fish Special dish: chicken mizutaki ＊Enjoy each item in a clay pot 8-inch Assorted sake and appetizers (includes a large plate) *Fried foods, grilled dishes such as broiling, seasonal seafood, charcoal-grilled, strong Side dishes: Specially selected Matsusaka beef Shabu-shabu and Sukiyaki *200g of beef (per person) Meals: Mizutaki rice porridge, bowl-gohan, seasonal takikomi accompaniments, five types of sweets, light and sweet* The course content will change depending on the purchasing situation.

■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

(Box size: length 24cm x width 37cm x height 6cm)

（箱の大きさ：縦24㎝×横25㎝×高さ6㎝ ）