Indigo course
December menu
<starting> Samurai oyster yuzu kamamushi ginkgo nut lily bulb Daikoku Ujiji <soup> Sake lees black hair sirloin Kyoto carrot sweet potato Maru radish Yuzu Asazuki ichimi
<sliced ​​raw fish > Boiled down grated green onion
<sliced ​​raw fish2> Grilled cold yellowtail Watercress mustard
<Grilled dish> Kuroge Wagyu beef thigh rolls Homemade demi-glace sauce Rape blossoms
<Small bowl> Cold yellowtail radish roll Kujo green onion Yuzu
<Palate> Dipped chrysanthemum and kumquat
<Hot dish> Deep-fried shrimp potato Snow crab nameko sauce Yuzu <Finishing> Local chicken gomoku rice Pickled vegetables Miso soup

Kikyou-iro course December menu <Appetizer 1> Samurai oyster boiled in a pot with yuzu ginkgo nuts Lily root Daikoku Uji <Appetizer 2> Red crab with Tosa vinegar jelly <Soup> Sake lees-style black hair sirloin Kyoto carrot small Sweet potato, round radish, yuzu, Asatsuki ichimi <zuri 1> Kue and Chinese ink Tosa soy sauce <zuri 2> Simmered down with grated green onion <surgi> Mozushi Mukago matsuba sashimi <small bowl> Cold yellowtail wrapped in radish Kujo green onion Yuzu <grilled Food> Baked shrimp and kue salt grilled grated yuzu <Palate cleanser> Chrysanthemum greens and kumquat dipped <Hot dish> Snow crab and sirloin boiled in yuzu pepper-flavored soup Turnip Tenemu Seri <Finish> Oyster clay pot rice Miso soup Pickles <Water> Beni Madonna <Amami> Strawberry Daifuku Thin *Menu contents are subject to change.

Shojouhiiro Course December menu <Appetizer 1> Samurai oyster boiled in a pot with yuzu ginkgo nuts Lily root Daikoku Shiraji <Appetizer 2> Red crab with Tosa vinegar jelly <Soup> Kuroge sirloin served with sake lees Kyoto Carrots, small yam, round radishes, yuzu, Asatsuki Ichimi <Zuri 1> Kue and Chinese ink Tosa soy sauce <Zuri 2> Simmered down with grated green onions <Zuri 3> Steamed abalone Liver sauce <Ryogi> Raw sea urchin Caviar one spoon <Grilled Thing> Awaji 3-year pufferfish and Shirako soy sauce grilled grated green onion <small bowl> Cold yellowtail radish roll Kujo green onion Yuzu Rice in a clay pot, miso soup, pickles <water> Beni Madonna <sweetness> Strawberry Daifuku thin *Menu contents are subject to change.

Seiran-iro course April menu <Appetizer 1> Mugwort tofu, umami soup Wasabi, mugwort tempura Raw sea urchin <Appendix 2> Spring wasabi and duck loin boiled with orange-flavored jelly <Soup> Sakura shrimp, bamboo shoots Young shoots Hanpen Konohana rapeseed <Zori> Assortment of four kinds of today's live products <Grilled dish> Scallops and asparagus butter soy sauce grilled with young shoots sauce <Fried dish> Gold Rush cream croquette Apios <Palate cleanser> Vinegar eggplant noodles <Meat Cuisine > Roasted Kuroge Wagyu beef thigh and onion from Awaji City Japanese pepper Wasabi Ichisun beans <Finishing> Conger eel earthenware pot rice pickles Miso soup

Kikyou-iro course April menu <Starting> Spring wasabi and Hokkaido-grown hair crab Vinegar-flavored jelly <Soup> Awaji Island onion and tilefish soup Katakuri flower Hana yuzu <Zuriichi> Aori squid Roasted sesame <Zuriichi> Broiled bonito Flavored vegetables <Ryogi> Grilled steamed rice Cherry blossoms Green seaweed with bean paste Raw sea urchin Yuzu <Grilled dish> Grilled silver cod and grilled bamboo shoots Round pumpkin Cod sprouts Dokatsu Kinome miso <Fried dish> Gold rush Cream croquette <Palate refresher> Vinegar eggplant noodle <Meat dish> Kuroge Wagyu beef aitchbone and roasted onion from Awaji City Japanese pepper Wasabi one-inch beans Taste> Matcha and Hojicha Jelly Yokan Thin

Shojouhiiro course April menu <Starter> Spring wasabi and Hokkaido hair crab Vinegar flavored jelly <Soup> White tilefish boiled noodles Hana yuzu Asatsuki <Zoriichi> Osaka chicken shell onion Vinegar miso <Sashiri 2> Aori squid Roasted sesame <Sashiri 3> Tiger prawn Sakura sea bream <Ryogi> Gold rush steamed rice Grilled sirloin Kinome <Grilled Ise lobster golden grilled Bamboo shoots Whole pumpkin Cod sprouts Dokatsu Kinome miso <Weird Dish> Boiled thread mozuku and new onion soup <Palate cleanser> Vinegar eggplant noodle <Meat dish> Grilled Japanese black beef tenderloin, butterbur sprouts Tomato <Finishing> Spring wild vegetables and shellfish rice Scallop Raw sea urchin Cherry <Sweet> Matcha and Hojicha Jelly Yokan Thin

Suoiro course April menu example <Sake appetizers> Yamaguchi Kensaki squid Raw sea urchin and Hokkaido Hair crab with crab miso Awaji Island Onion simmered in cherry blossoms Usui beans boiled in jade Nagasaki silk mozuku <Bowl> Ehime Yawatahama White tilefish and winter melon pure juice Vinegar tachibana Hana yuzu <Sashiri 1> Grilled chicken shell from Kyoto Raw konoko Vinegar tachibana rock salt Butterbur sprout <Grilled dish 1> Grilled bamboo shoots from Kaizuka Kizumi <Grilled dish 2> Black-haired Japanese beef Chateaubriand roasted wasabi with fresh mustard and Italian vianque truffle Shrimp and corn soup <Main dish 2> Hanayama pepper and Japanese black beef sirloin <Finishing> Tatsunome (silver rice) Boiled cherry trout from Aomori Prefecture Roasted shishamo smelt from Hokkaido Osaka Ibaraki Yolk egg omelette Senshu water eggplant Maru miso <water Food> Miyazaki Mango Cherry <Sweet> Hojicha Jelly and Matcha Yokan Thin *Menu contents are subject to change. *Please make a reservation at least 3 days in advance.