◆ Tea Stand
【Top Tier】
· Persimmon salad (with sea bream and capelin roe) · Blanched matsutake mushrooms and chrysanthemum greens
· Unagi marinated in nanban sauce · Figs with mascarpone and white vinegar

【Middle Tier】
· Sea bream miso-yuzu baked with tenkasu tempura on senbei
· Lotus root dumplings filled with shark fin paste
· Grilled unagi with crab and green beans, dusted with powdered sugar

【Bottom Tier】
· Duck cooked with crazy salt · Sesame tofu
· Autumn eggplants simmered in Dutch style and herring glazed with maple-leaf shaped tofu

【Drawer】
Seven kinds of seasonal tamagoyaki sushi (served with red dashi broth made from sea bream bones)

◆ Choose your own “reward hot pot”
A: Small hot pot in the style of clay-pot steaming with unagi and matsutake mushrooms
B: Domestic beef sirloin grilled on magnolia leaves
C: Abalone and shrimp wrapped in film and baked

◆ After-dinner indulgence
· Pastry chef’s special plated dessert
· Post-meal drink ※Please choose one:
Matcha latte · Coffee · Black tea

※The menu changes seasonally. Photos are for reference only.

〈September 1 – October 31〉

【Appetizers】 Blanched matsutake mushrooms and chrysanthemum greens; Persimmon salad with red sea bream and capelin roe; Confit of baby sweetfish with eggs; Figs topped with mascarpone and white vinegar; Grilled mackerel over sushi rice; Maruten senbei crackers

【Soup】 Terrine of eel and matsutake mushrooms served with a silver-colored sauce scented with yuzu

【Fish Dish】 Steamed sea bream in moromi miso sauce, accompanied by sautéed autumn eggplants

【Meat Dish】 Braised beef short rib in red wine and miso, served with grilled autumn vegetables

【Main Course】 Mushroom rice flavored with consommé and shellfish stock, infused with truffle aroma

【Dessert】 Pastry chef’s specialty dessert

〔Optional Menu〕 *For an additional fee, the following items can be substituted or added:
- Add butter-sautéed abalone (+1,800 yen)
- For the meat dish: Replace braised beef short rib with domestic beef fillet (+1,500 yen); or replace it with Wagyu beef fillet (+2,500 yen)

〈November 1 – December 31; January 4–11, 2027〉
【Prelude】 Apple puree with white miso; Pufferfish skin and vegetables in ponzu sauce; Capellini pasta with roasted squid ink and savory broth

【Warm Dish】 Sautéed duck breast with tremella mushroom custard, served in a sauce made from fermented fish paste

【Fish Dish】 Sea bream fritters served with steamed uni and white miso sauce over radishes

【Meat Dish】 Braised beef short rib in red wine and miso, accompanied by assorted grilled vegetables

【Main Course】 Grilled sea bream served as a rice porridge with dashi broth

【Dessert】 Pastry chef’s specialty dessert

〔Optional Menu〕 *For an additional fee, the following items can be substituted or added:
- For the meat dish: Add butter-sautéed abalone (+1,800 yen)
- For the meat dish: Replace beef short rib with domestic beef fillet (+1,500 yen); or replace it with Wagyu beef fillet (+2,500 yen)

※The menu changes seasonally. Photos are for reference only.

〈September 1 – October 31〉

【Appetizer】 Smashed bonito fillet served as a carpaccio with a roasted-sake vinaigrette

【Hors d’oeuvres】 Blanched matsutake mushrooms and shungiku; sliced persimmon salad with red sea bream and capelin roe; confit of sweetened ayu fish with roe; figs topped with mascarpone and white vinegar; grilled mackerel sushi; Maruten senbei crackers

【Soup】 Eel and matsutake terrine served with a vinegar-orange flavored sauce

【Fish dish】 Steamed sea bream with a miso-based “van blanc” sauce; accompanied by sautéed autumn eggplants

【Meat dish】 Slow-cooked domestic beef sirloin with a sauce made from aromatic vegetables and soy-miso

【Main course】 Mushroom rice flavored with consommé and shellfish broth, infused with truffle aroma

【Dessert】 Pastry chef’s special dessert

【Optional menu】 *For an additional fee, the following items can be substituted or added:
- Add seared abalone with butter (+1,800 yen)
- For the meat dish: Replace domestic beef sirloin with domestic beef fillet (+1,000 yen); or opt for Wagyu fillet (+2,000 yen)

〈November 1 – January 11, 2027〉

【Appetizer】 Apple puree with white miso; pufferfish skin salad with vegetable ponzu dressing; capellini pasta with roasted squid ink and savory broth

【Hors d’oeuvres】 Colorful salad featuring assorted seafood and winter vegetables

【Warm dish】 Sautéed duck breast with black fungus custard, served with a sauce made from fermented fish paste

【Fish dish】 Breaded sea bream and cod roe; served with steamed uni and white miso sauce over radishes

【Meat dish】 Domestic beef sirloin steak with a Japanese-style red wine sauce

【Main course】 Grilled sea bream served in broth over rice

【Dessert】 Pastry chef’s special dessert

〔Optional menu〕 *For an additional fee, the following items can be substituted or added:
- For the meat dish: Add seared abalone with butter (+1,800 yen)
- For the meat dish: Replace domestic beef sirloin with domestic beef fillet (+1,000 yen); or opt for Wagyu fillet (+2,000 yen)

※The menu changes seasonally. Photos are for reference only.

〈September 1 – October 31〉

【Appetizer】 Smashed bonito fillet served as carpaccio with grilled-sake vinaigrette

【Hors d'oeuvres】 Blanched matsutake mushrooms and chrysanthemum greens with persimmon salad (featuring red sea bream and cod roe); confit of baby sweetfish with soy glaze; grilled konnyaku with red miso sauce; figs topped with mascarpone and white vinegar; grilled mackerel sushi rolls; Marutō senbei crackers

【Soup】 Millet soup with eel and matsutake mushrooms, flavored with yuzu and silver broth

【Fish Dish】 Steamed amberjack fillet served with a traditional Japanese white wine sauce made from moromi miso, accompanied by sautéed autumn eggplants

【Meat Dish】 Slow-cooked domestic beef Fillet with a sauce made from aromatic vegetables and soy koji

【Main Course】 Mushroom rice infused with consommé and shellfish stock, scented with truffles

【Dessert】 Pastry chef’s specialty dessert

【Optional Menu】 ※For an additional fee, the following items may be substituted or added:
○ Additional abalone butter sauté (+1,800 yen)
○ (Meat dish) Substitute domestic beef Fillet with Wagyu Fillet (+1,100 yen)

〈November 1 – January 11, 2027〉

【Appetizer】 Apple puree with white miso dressing; pufferfish skin salad with vegetable ponzu sauce; capellini pasta with grilled sumi ink and savory broth

【Hors d'oeuvres】 Colorful salad featuring assorted seafood and winter vegetables

【Warm Dish】 Sautéed foie gras served atop a steamed black fungus custard, drizzled with fermented fish sauce

【Fish Dish】 Steamed snow crab and battered cod roe, served with a white miso sauce containing uni and radishes

【Meat Dish】 Wagyu sirloin steak paired with a traditional Japanese red wine sauce

【Main Course】 Grilled amberjack served as a broth-topped rice dish

【Dessert】 Pastry chef’s specialty dessert

〔Optional Menu〕 ※For an additional fee, the following items may be substituted or added:
Meat dish addition: Abalone butter sauté (+1,800 yen)
Meat dish substitution: Replace Wagyu sirloin with Wagyu Fillet (+1,200 yen)

※The photo is for illustration purposes only.

<Sep 1 – Oct 31>

【Appetizers】 Simmered yuba with uni in roasted sake jelly
Blanched matsutake mushrooms and chrysanthemum greens
Pike eel marinated in sweet vinegar

【Sashimi】 Three kinds of seasonal fresh fish, with assorted garnishes

【Simmered Dishes】 Autumn eggplants, herring, and chrysanthemum paste

【Grilled Dishes】 Grilled mackerel with miso and yuzu glaze
Pickled persimmon salad (with sea bream and capelin roe)
Grilled saury sushi rolls with tempura coating
Sesame tofu skewers, candied chestnuts, edamame, and maruten senbei

【Main Course】 Grilled domestic beef sirloin on ceramic plate

【Meal】 Rice cooked in a pot, red dashi soup, pickled vegetables

【Dessert】 Pastry chef’s special dessert

【Optional Menu】 ※For an additional fee, the following menu items can be substituted or added:
○ (Meal) Rice cooked in a pot → Can be changed to rice with momiji-tai and autumn mushrooms (+1,000 yen)
Or, can be changed to an assortment of four kinds of sushi (+1,200 yen)

<Nov 1 – Jan 11, 2027>

【Appetizers】 Blanched red snow crab and Kyoto mizuna with crab vinegar jelly
Arctic char wrapped in chrysanthemum leaves with yolk vinegar
Pollack marinated in sweet vinegar

【Sashimi】 Three kinds of seasonal sashimi, with assorted garnishes

【Simmered Dishes】 Simmered fish roe with persimmon foam and shrimp miso paste

【Grilled Dishes】 (Grilled items) Grilled winter black cod with teriyaki sauce
Scallops baked with apple and egg yolk butter; other garnishes
(Fried items) Fried smelt with brown rice
Fried sea urchin coated in plum batter with dashi salt

【Main Course】 Small hot pot with duck and shiitake mushrooms

【Meal】 Rice cooked in a pot, red dashi soup, pickled vegetables

【Dessert】 Pastry chef’s special dessert

〔Optional Menu〕 ※For an additional fee, the following menu items can be substituted or added:
Meal substitution: Rice cooked in a pot → Can be changed to rice with lilies, raw uni, and dashi tea (+800 yen)
Or, can be changed to premium congee with red snow crab and pufferfish roe (+1,000 yen)
Or, can be changed to an assortment of four kinds of sushi (+1,200 yen)

※The menu changes seasonally. The photos are for reference only.

〈September 1 – October 31〉

【Appetizers】 Blanched matsutake mushrooms and chrysanthemum greens; grilled mackerel with small sushi rolls; simmered sweetfish with roe; red konnyaku cooked in miso sauce; skewered lotus root and bamboo shoots with cuttlefish ink; dried white shrimp marinated in kelp with fried sake jelly; chestnuts simmered in brandy; persimmon and egg dish; radish garnished with chrysanthemum petals.

【Soup substitute】 Steamed eel and matsutake mushrooms in a clay pot.

【Sashimi】 Five kinds of seasonal fresh fish, served with assorted garnishes.

【Grilled dishes】 Sweetlip sea bream grilled in the Wakasa style; grilled matsutake mushrooms wrapped in batter.

【Simmered dishes】 Conger eel and mochi fried together; crab and chrysanthemum paste; deep-fried burdock root.

【Main dish】 Grilled Kuroge Washu sirloin beef with steamed abalone on magnolia leaves.

【Side dish】 Grilled domestic beef sirloin on ceramic plates.

【Meal】 Rice cooked with red-seared sea bream and autumn mushrooms; red miso soup; pickled vegetables.

【Dessert】 Pastry chef’s special dessert.

【Optional menu】 ※For an additional fee, the following items can be substituted or added:
○ (Meal) Red-seared sea bream and autumn mushroom rice → Four kinds of assorted sushi (+1,000 yen)

〈November 1 – January 11, 2027〉

【Appetizers】 Mixed crab and Kyoto watercress salad with crab vinegar jelly; salmon trout rolled around chrysanthemum leaves with yolk vinegar; grated smelt with gooey texture; domestic beef rolled in parchment paper; marinated herring in sour sauce.

【Soup】 Sweetlip sea bream prepared in the Senba style.

【Sashimi】 Five kinds of seasonal fish, served with assorted garnishes.

【Grilled dishes】 Skipjack tuna grilled in miso glaze, topped with butter-soy sauce and scallops over clams.

【Simmered dishes】 Golden-boiled tiger prawns with persimmon slices; minced shrimp mixed with miso.

【Main dish】 Kuroge Washu sirloin beef marinated in soy miso, served with Kinzanji miso.

【Meal】 Rice cooked with lilies, topped with fresh uni; served with miso tea and pickled vegetables.

【Dessert】 Pastry chef’s special dessert.

〔Optional menu〕 ※For an additional fee, the following items can be substituted or added:
Meal substitution: Lily rice → Exquisite porridge with snow crab and pufferfish roe (+800 yen);
or, four kinds of assorted sushi (+1,000 yen)

※The menu changes seasonally. Photos are for reference only.

〈September 1 – October 31〉

【Appetizers】 Blanched matsutake mushrooms and shungiku greens; Grilled sanma sushi; Simmered ayu fish with roe and sweet red konnyaku skewers; Skewered bamboo shoots with inkfish and young bamboo shoots; Dried white shrimp marinated in kelp, topped with fried sake jelly; Chestnuts simmered in brandy, persimmon egg, and chrysanthemum radish.

【Soup】 Steamed eel and matsutake mushroom soup in a clay pot.

【Sashimi】 Assorted five kinds of seasonal fresh fish, with accompanying garnishes.

【Grilled Dishes】 Salt-grilled black cod, coated in batter.

【Simmered Dishes】 Spiny lobster simmered with vegetables; Fried turnips and chrysanthemum leaves.

【Main Course】 Grilled Kuroge Wagyu fillet with steamed abalone, served on magnolia leaves.

【Side Dishes】 Grilled domestic beef sirloin on ceramic plates.

【Meal】 Rice cooked with momiji-tai fish and autumn mushrooms; Red dashi soup; Pickled vegetables.

【Dessert】 Pastry chef’s special dessert.

【Optional Menu】 ※For an additional fee, the following items can be substituted or added:
○ (Meal) Rice cooked with momiji-tai fish and autumn mushrooms → Assorted four-piece sushi platter (+1,000 yen)

〈November 1 – January 11, 2027〉

【Appetizers】 Crab and Kyoto mizuna salad with crab vinegar jelly; Trout wrapped in chrysanthemum leaves, served with yolk vinegar sauce; Smoked cod roe with grated yam; Domestic beef rolled in parchment paper; Pacific herring marinated in vinegar.

【Soup】 Black cod soup prepared in the Senba style.

【Sashimi】 Assorted five kinds of seasonal sashimi, with decorative garnishes.

【Grilled Dishes】 Spiny lobster grilled in its shell, topped with uni miso sauce.

【Simmered Dishes】 Golden eye snapper steamed with daikon; Topped with shark fin sauce.

【Main Course】 Assorted grilled Kuroge Wagyu sirloin marinated in soy miso and grilled abalone, served with Kinzanji miso paste.

【Meal】 Exquisite congee made with snow crab and pufferfish roe; Pickled vegetables.

【Dessert】 Pastry chef’s special dessert.

〔Optional Menu〕 ※For an additional fee, the following item can be substituted or added:
Meal substitution: Congee with snow crab and pufferfish roe → Assorted four-piece sushi platter (+600 yen)

◆ Tea Stand
[Top tier]
・Lotus root tofu
・Hatahata marinated in sweet vinegar
・Grated burdock and konjac
・Blanched red crab and Kyoto mizuna with crab vinegar jelly

[Middle tier]
・Grilled cod and taro roasted in dashi, topped with shark fin sauce
・Trout wrapped in chrysanthemum leaves with egg yolk vinegar
・Beef short rib simmered in red wine miso
・Persimmon, blowfish, shrimp, and minced meat in miso sauce

[Bottom tier]
・Grilled black cod with teriyaki glaze; scallops and apples baked with egg yolk butter
・Smelt, fried brown rice, fried cod roe, and pickled plum coating

[Drawer]
・Four kinds of nigiri sushi (served with red dashi and shrimp dumplings)

◆ Choose your own “reward hot pot”
A: Domestic beef ribeye shabu-shabu
B: Red crab shabu-shabu

◆ Post-meal indulgence: Pastry chef’s special dessert
・Post-meal drink ※Please select one of your preference
Coffee / Black tea / Matcha

*This is an example. Small dishes Assorted tempura Domestic beef shabu-shabu or domestic beef sukiyaki 6 pieces of sushi Final soup Dessert

*The menu changes with the season. *The following is an example of the menu. 〇Sashimi〇Small bowl of dried baby sardines〇Simmered dish〇Hachisun〇Seasonal small hot pot〇Chawanmushi〇Rice〇Final soup〇Pickles〇Dessert

Small dishes Sashimi Tempura Chawanmushi Miso soup, pickles, rice Water

〇9 kinds of small dishes〇Chawanmushi〇Rice〇Red soup〇Pickles〇Dessert

*Includes apple juice or orange juice. Fried shrimp with head. Chicken nuggets. Deep-fried chicken. Rolled egg with dashi broth. Wieners. Potato salad. Rice balls. Udon. Petit jelly.

Below is an example of the menu.

〇Appetizer
〇Soup
〇Sashimi
〇Rice Dish
〇Strong Dish
◯Main Course
◯Dessert

◆ Tea Stand
[Top tier]
· Persimmon sashimi (with sea bream and capelin roe) · Blanched matsutake mushrooms and chrysanthemum greens
· Unagi marinated in nanban sauce · Figs with mascarpone and white vinegar

[Middle tier]
· Sea bream miso-yuzu baked dish served with kakiage tempura and marugen senbei
· Lotus root dumplings filled with shark fin paste
· Grilled unagi with tōmiya mochi, crab, green beans, and ichimatsu-kasumi tempura

[Bottom tier]
· Duck grilled with crazy salt · Sesame tofu
· Autumn eggplant simmered in Dutch style and pickled herring with momiji-fu

[Drawer]
Seven kinds of seasonal tamagoyaki sushi (served with red dashi broth made from sea bream bones)

◆ Chef’s recommended dish ◆
We offer a special dish tailored to the season. *Photo shows “Assorted five types of sashimi.”

◆ Choose your own “reward hot pot” ◆
A: Small hot pot in the style of clay-pot steaming with unagi and matsutake mushrooms
B: Domestic beef sirloin grilled on magnolia leaves
C: Abalone and shrimp wrapped in film and grilled

◆ After-dinner indulgence ◆
· Pastry chef’s special plated dessert
· Post-meal drink* You may choose one of the following:
Matcha latte, coffee, or black tea

※The menu changes seasonally. Photos are for reference only.

〈September 1 – October 31〉

【Appetizer】 Smashed skipjack tuna carpaccio with roasted-sake vinaigrette
【Hors d’oeuvres】 Simmered matsutake mushrooms and garland chrysanthemes; sliced persimmon with baby sea bream and capelin roe; confit of sweetened ayu fish with roe; figs served with mascarpone and white vinegar; grilled mackerel sushi; maruten senbei crackers

【Soup】 Millet soup with eel and matsutake mushrooms, flavored with yuzu and silver gelatin

【Fish dish】 Steamed sea bream with molasses miso “van blanc” sauce; served alongside sautéed autumn eggplants

【Meat dish】 Slow-cooked domestic beef sirloin with aromatic vegetables and soy-miso sauce

【Main course】 Mushroom rice flavored with consommé and shellfish broth, infused with truffle aroma

【Dessert】 Pastry chef’s specialty dessert

【Optional menu】 ※For an additional fee, the following items can be substituted or added:
○ Add butter-sautéed abalone (+1,800 yen)
○ For the meat dish: Replace domestic beef sirloin with domestic beef fillet (+1,000 yen); or opt for Wagyu beef fillet (+2,000 yen)

〈November 1 – January 11, 2027〉

【Appetizer】 Apple puree with white miso; pufferfish skin salad with vegetable ponzu dressing; capellini pasta with roasted squid ink and savory broth

【Hors d’oeuvres】 Colorful salad featuring assorted seafood and winter vegetables

【Warm dish】 Sautéed duck breast with wood ear mushroom custard, served in a sauce made from fermented fish sauce

【Fish dish】 Breaded sea bream and cod roe; served with steamed uni and white miso sauce over radishes

【Meat dish】 Domestic beef sirloin steak with Japanese red wine sauce

【Main course】 Grilled sea bream served as a broth-topped rice dish

【Dessert】 Pastry chef’s specialty dessert

〔Optional menu〕 ※For an additional fee, the following items can be substituted or added:
For the meat dish: Add butter-sautéed abalone (+1,800 yen); replace domestic beef sirloin with domestic beef fillet (+1,000 yen); or choose Wagyu beef fillet instead (+2,000 yen)

※The menu changes seasonally. The photos are for reference only.

〈September 1 – October 31〉

【Appetizer】 Smashed bonito fillet served as carpaccio with grilled-sake vinaigrette

【Starters】 Blanched matsutake mushrooms and shungiku greens; persimmon salad with baby sea bream and capelin roe; confit of sweetened ayu fish with roe; red konnyaku skewers glazed with sweet miso sauce; figs topped with mascarpone and white vinegar; grilled mackerel sushi rolls; Marutō senbei crackers

【Soup】 Millet soup with eel and matsutake mushrooms, flavored with yuzu juice

【Fish Dish】 Steamed amberjack fillet served with a traditional Japanese white wine sauce made from moromi miso, accompanied by sautéed autumn eggplants

【Meat Dish】 Slow-cooked domestic beef fillet served with a sauce made from aromatic vegetables and soy-miso paste

【Main Course】 Mushroom rice flavored with consommé and shellfish broth, infused with truffle aroma

【Dessert】 Pastry chef’s special dessert

【Optional Menu】 ※For an additional fee, the following items can be substituted or added:
○ Additional butter-seared abalone (+1,800 yen)
○ (Meat dish) Substitute domestic beef fillet with Wagyu beef fillet (+1,100 yen)

〈November 1 – January 11, 2027〉

【Appetizer】 Apple puree blended with white miso; pufferfish skin salad with vegetable ponzu dressing; capellini pasta tossed in ink from cuttlefish with savory dashi broth

【Starters】 Colorful salad featuring assorted seafood and winter vegetables

【Warm Dish】 Sautéed foie gras served atop a steamed black fungus custard, topped with a sauce made from fermented alcohol and shiitake extract

【Fish Dish】 Steamed king crab and battered cod roe, served with a white miso sauce containing uni and radishes

【Meat Dish】 Grilled Wagyu sirloin steak served with a traditional Japanese red wine sauce

【Main Course】 Grilled amberjack fillet served as a rice porridge flavored with dashi broth

【Dessert】 Pastry chef’s special dessert

〔Optional Menu〕 ※For an additional fee, the following items can be substituted or added:
Meat dish add-on: Butter-seared abalone (+1,800 yen)
Meat dish substitution: Replace Wagyu sirloin with Wagyu fillet (+1,200 yen)

※The menu changes seasonally. The photos are for reference only.

〈September 1 – October 31〉

[Appetizers] Blanched matsutake mushrooms and chrysanthemum greens; grilled mackerel wrapped in nori with sushi rice; simmered sweetfish with roe; red konnyaku cooked in miso sauce; skewered lotus root and bamboo shoots with inkfish; white shrimp marinated in kelp topped with fried sake jelly; chestnuts simmered in brandy; persimmon and egg dish; radish with chrysanthemum petals.

[Soup alternative] Steamed eel and matsutake mushroom soup in a clay pot.

[Sashimi] Five kinds of seasonal fresh fish, served with assorted garnishes.

[Grilled dishes] Sweetlip sea bream grilled in the Wakasa style; grilled matsutake mushrooms wrapped in batter.

[Simmered dishes] Conger eel and mochi fried together; crab and chrysanthemum paste; deep-fried burdock root.

[Main dish] Black Wagyu sirloin steak grilled on magnolia leaves with steamed abalone.

[Side dish] Grilled domestic beef sirloin on ceramic plates.

[Meal] Rice cooked with red-leaf sea bream and autumn mushrooms; red miso soup; pickled vegetables.

[Dessert] Pastry chef’s special dessert.

[Optional menu] ※For an additional fee, the following items can be substituted or added:
○ (Meal) Red-leaf sea bream and autumn mushroom rice → Four kinds of assorted sushi (+1,000 yen)

〈November 1 – January 11, 2027〉

[Appetizers] Crab and Kyoto mizuna tossed with vinegar jelly; salmon trout wrapped in chrysanthemum leaves with yellow vinegar dressing; mashed fish roe; domestic beef rolled in nori; Pacific herring pickled in spicy sauce.

[Soup] Sweetlip sea bream prepared in the Senshu style.

[Sashimi] Five kinds of seasonal fish, served with assorted garnishes.

[Grilled dishes] Skipjack tuna grilled in white miso glaze, topped with butter-soy sauce and sea urchin over clams.

[Simmered dishes] Golden-boiled tiger prawns with persimmons; minced shrimp mixed with miso.

[Main dish] Black Wagyu sirloin marinated in soy miso, served with Kinzanji miso.

[Meal] Rice cooked with lilies, topped with fresh uni; served with broth tea and pickled vegetables.

[Dessert] Pastry chef’s special dessert.

[Optional menu] ※For an additional fee, the following items can be substituted or added:
Meal substitution: Lily rice → Exquisite porridge made with snow crab and pufferfish roe (+800 yen);
or, four kinds of assorted sushi (+1,000 yen).

※The menu changes seasonally. Photos are for reference only.

〈September 1 – October 31〉

【Appetizers】 Blanched matsutake mushrooms and chrysanthemum greens; grilled mackerel sushi; simmered sweetfish with roe and red konnyaku skewers; skewered bamboo shoots with inkfish and lotus root; dried white shrimp marinated in kelp, topped with fried sake jelly; chestnuts poached in brandy, persimmon slices, and daikon seasoned with chrysanthemum leaves.

【Soup substitute】 Steamed eel and matsutake mushroom soup in a clay pot.

【Sashimi】 Five kinds of seasonal fresh fish, served with assorted garnishes.

【Grilled dishes】 Salt-grilled black cod, coated in batter.

【Simmered dishes】 Spiny lobster simmered with vegetables, along with pickled radish and deep-fried chrysanthemum leaves.

【Main dish】 Grilled Wagyu beef fillet and steamed abalone on magnolia leaves.

【Side dish】 Grilled domestic beef sirloin on ceramic plates.

【Meal】 Rice cooked with red sea bream and autumn mushrooms, red miso soup, and pickled vegetables.

【Dessert】 Pastry chef’s specialty dessert.

【Optional menu】 ※For an additional fee, the following items can be substituted or added:
○ (Meal) Red sea bream and autumn mushroom rice → Assorted sushi platter (+1,000 yen)

〈November 1 – January 11, 2027〉

【Appetizers】 Crab and Kyoto mizuna salad with crab vinegar jelly; salmon trout rolled around chrysanthemum leaves, drizzled with egg yolk vinegar; mashed cod roe with grated yam; domestic beef wrapped around vegetables; smoked walleye pollock in Korean-style marinade.

【Soup】 Black cod soup prepared in the Senshu style.

【Sashimi】 Five kinds of seasonal sashimi, presented with assorted garnishes.

【Grilled dishes】 Spiny lobster grilled in its shell, topped with uni miso sauce.

【Simmered dishes】 Golden eye snapper steamed with turnips, topped with shark fin sauce.

【Main dish】 Domestic beef sirloin marinated in soy miso paired with grilled abalone, served with Kinzanji miso.

【Meal】 Exquisite porridge made with snow crab and pufferfish roe, accompanied by pickled vegetables.

【Dessert】 Pastry chef’s specialty dessert.

〔Optional menu〕 ※For an additional fee, the following items can be substituted or added:
Meal substitution: Snow crab and pufferfish roe porridge → Assorted sushi platter (+600 yen)

◆ Tea Stand ◆
[Top tier]
・Lotus root tofu
・Hatahata fish in nanban sauce
・Grated burdock and konjac
・Simmered red snow crab and Kyoyo greens with crab vinegar jelly

[Middle tier]
・Grilled cod and taro roasted in dashi with shark fin sauce
・Trout wrapped in chrysanthemum leaves with yolk vinegar
・Beef brisket simmered in red wine and miso
・Persimmons, blowfish, and shrimp mince with miso

[Bottom tier]
・Glazed black seabream, scallops, apples, and egg yolk butter roast
・Smelt, fried brown rice, fried cod roe, and pickled plum coating

[Drawer]
・Four kinds of nigiri sushi (with red dashi broth and shrimp dumplings)

◆ Assorted Seasonal Sashimi ◆
A chef’s recommendation featuring seasonal sashimi, including fugu sashimi.

◆ Choose Your Own “Reward Hot Pot” ◆ *Please select one from A, B, or C*
[A] Domestic beef ribeye shabu-shabu
[B] Red snow crab shabu-shabu
[C] Tiger pufferfish hot pot prepared with kelp dashi

◆ After-dinner treats
・Pastry chef’s special dessert
・Post-meal drink* Please choose one:
Coffee / Black tea / Matcha

〇Small dish〇Tempura assortment〇Domestic beef shabu-shabu or domestic beef sukiyaki〇6 pieces of sushi〇Red miso soup〇Delicious dish

*Includes apple juice or orange juice. Fried shrimp with head. Chicken nuggets. Deep-fried chicken. Rolled egg with dashi broth. Wieners. Potato salad. Rice balls. Udon. Petit jelly.

The following is an example of the menu. Appetizers, soup dishes, sashimi, sashimi, stew, strong dishes, soup, pickles, meal, dessert

**[All-You-Can-Drink Menu]**

■ BEER
Bottled beer, non-alcoholic beer

■ SOUR DRINKS
Lemon, yuzu, Kyoho grapes

■ WINE (White & Red)

■ SAKE (chilled or warmed)

■ SHOCHU (barley or sweet potato)
With water, with hot water, on the rocks

■ WHISKY
Highball, with water, with hot water, on the rocks

■ UMESHU
With water, with soda, with hot water, on the rocks

■ COCKTAILS
Spritz
Operator
Kir
Cardinal
Cassis Soda
Cassis Orange
Campari Soda
Campari Orange
Shandy Gaff

■ ORIGINAL COCKTAILS BY Kaiseki Minato
Shibainu – Barley shochu + grapefruit juice
Akitainu – Sake + grapefruit juice
Rikyu – Sake + green tea mix
Katekin – Shochu + green tea + soda
Green Royal – White wine + green tea + soda

■ SOFT DRINKS
Oolong tea
Orange juice
Apple juice
Ginger ale
Coke

※ For an additional fee, sparkling wine or champagne can also be arranged for toasting.

※The menu changes seasonally. The photos are for reference only.

〈November 1 – January 11, 2027〉

【Appetizers】
– White miso dressing with roasted apples
– Pufferfish skin and vegetables in ponzu sauce
– Capellini noodles with inkfish sauce

【Warm Dishes】
– Sautéed duck breast with wood ear mushroom custard topped with fermented rice sauce

【Fish Dish】
– Steamed sea bream fillet with uni and white miso sauce made from radishes

【Meat Dish】
– Braised beef short rib in red wine and miso, served with grilled colorful vegetables

【Meal】
– Grilled sea bream with broth over rice

【Dessert】
– Pastry chef’s special dessert

［Optional Menu］ ※Additional charges apply for substitutions or additions from the following options:
○ Add sautéed abalone with butter (+1,800 yen)
○ (For meat dishes) Substitute braised beef short rib with domestic beef fillet (+1,500 yen);
 Alternatively, substitute with Wagyu beef fillet (+2,500 yen)

★All-You-Can-Drink Menu
○ Beer
– Bottled beer (medium size)
– Non-alcoholic beer (Sapporo Premium)

○ Sours
– Lemon sour, Yuzu sour, Kyoho grape sour

○ Cocktails
– Kir, Cassis soda, Cassis orange, Campari orange, Campari soda

○ Original Minato Kaiseki cocktails:
– Shiba Inu ~SHIBAINU~
– Akita Inu ~AKITAINU~
– Rikyu ~RIKYU~
– Katekin
– Green Royal

○ Sake (180ml; chilled or warmed)

○ Wine (red & white)

○ Shochu (sweet potato & barley):
– Diluted with water, hot water, or on the rocks

○ Whisky:
– Highball, diluted with water, hot water, or on the rocks

○ Soft drinks:
– Orange juice, apple juice, oolong tea, cola, ginger ale

※The menu changes seasonally. The photos are for reference only.

〈November 1 – January 11, 2027〉
【Appetizer】 White miso dressing on roasted apples
　　Pufferfish skin and vegetables with ponzu sauce
　　Cappellini noodles in a delicious broth infused with sumac ink

【Starter】 Colorful salad featuring seafood and winter vegetables

【Warm Dish】 Pan-seared duck breast with black fungus custard; served with a soy-based sauce – 9,000 yen

【Fish Dish】 Battered sea bream with steamed cod roe; served with uni and radish in white miso sauce

【Meat Dish】 Domestic beef sirloin steak with Japanese red wine sauce

【Main Course】 Grilled sea bream over dashi-flavored rice porridge

【Dessert】 Pastry chef’s special dessert

[Optional Menu] ※Additional charges apply for substitutions or additions from the list below:
○ Add sautéed abalone with butter (+1,800 yen)
○ (For meat dishes) Substitute beef chuck stew with domestic beef fillet steak (+1,000 yen);
  or substitute with Wagyu fillet steak (+2,000 yen)

★ All-you-can-drink menu
○ Beer
・ Bottled beer (medium size)
・ Non-alcoholic beer (Sapporo Premium)

○ Sours
・ Lemon sour ・ Yuzu sour ・ Kyoho grape sour

○ Cocktails
・ Kir ・ Cassis soda ・ Cassis orange ・ Campari orange Campari soda

○ Original Minato Kaiseki cocktails
・ Shiba Inu ~SHIBAINU~
・ Akita Inu ~AKITAINU~
・ Rikyu ~RIKYU~
・ KATEKIN
・ GREEN ROYAL

○ Sake (180ml; served chilled or warmed)

○ Wine (red & white)

○ Shochu (sweet potato & barley):
 Served with water, hot water, or on the rocks

○ Whisky
 Highball, with water, hot water, or on the rocks

○ Soft drinks
・ Orange juice ・ Apple juice ・ Oolong tea ・ Cola ・ Ginger ale

※The menu changes seasonally. The photos are for reference only.

〈November 1 – January 11, 2027〉
【Appetizer】 White miso dressing on roasted apples
　　Pufferfish skin and vegetables with ponzu sauce
　　Cappellini noodles in a delicious broth infused with sumac

【Starter】 Colorful salad featuring seafood and winter vegetables

【Warm Dish】 Sautéed foie gras with tremella mushroom custard topped with soy sauce reduction

【Fish Dish】 Steamed king crab and battered cod roe, served with uni and white miso sauce over radishes

【Meat Dish】 Black Wagyu sirloin steak with Japanese red wine sauce

【Main Course】 Seared golden eye snapper in dashi broth, served as a rice porridge

【Dessert】 Pastry chef’s special dessert

[Optional Menu] ※Additional charges apply for substitutions or additions from the following options:
○ Add sautéed abalone with butter (+1,800 yen)
○ (For meat dishes) Replace black Wagyu sirloin with black Wagyu fillet (+1,200 yen)

★ All-you-can-drink menu
○ Beer
・ Bottled beer (medium size)
・ Non-alcoholic beer (Sapporo Premium)

○ Sours
・ Lemon sour · Yuzu sour · Kyoho grape sour

○ Cocktails
・ Kir · Cassis soda · Cassis orange · Campari orange · Campari soda

○ Original Minato Kaiseki cocktails
・ Shiba Inu ~SHIBAINU~
・ Akita Inu ~AKITAINU~
・ Rikyu ~RIKYU~
・ KATEKIN
・ GREEN ROYAL

○ Sake (180ml; chilled or warmed)

○ Wine (red & white)

○ Shochu (sweet potato & barley)
・ Diluted with water · Diluted with hot water · On the rocks

○ Whisky
・ Highball · Diluted with water · Diluted with hot water · On the rocks

○ Soft drinks
・ Orange juice · Apple juice · Oolong tea · Cola · Ginger ale

*The photo is for illustrative purposes only. Please note that the content may differ from the actual product.

※The photograph is an image. Please note that the contents may differ.

※The photograph is an image. Please note that the contents may differ.

※The photograph is an image. Please note that the contents may differ.