Deep-fried Ginkgo Nuts Sesame-dressed Garland Chrysanthemum and Persimmon New Salmon Roe Marinated in Soy Thick Fried Tofu with Amber Sauce Marinated Pacific Saury (Nanban-zuke) Slow-braised Duck Breast
Autumn Bonito with Onion and Ponzu Bigfin Reef Squid with Mountain Wasabi Soy
Celery Gyoza
Flounder, kelp-cured Horse Mackerel Tuna
Deep-fried Lotus Root and Shrimp Cake in Broth
Anago (Sea Eel) and Cucumber Hosomaki
*The above is an example.
¥6,600Tax included
Kakatojo full course (starting October 2025)
Menu Overview Amuse-bouche Soup Six seasonal small plates Two sashimi preparations Warm course Three sushi rolls Fried course Hosomaki (thin rolls) Teppan (grilled) course Final rice course Dessert
Tuna sandwich Soup Six seasonal small dishes Prepared sashimi Teppanyaki Three pieces of sushi A la carte Carefully selected wagyu beef steak Salmon roe and crab rice in a clay pot Amaou strawberry Christmas parfait
*The menu is subject to change depending on availability. Thank you for your understanding.
¥13,000Tax included
"Keyaki"
[Menu example] *Ingredients change daily depending on the season and availability. Please note.・Appetizer ・Sashimi ・Tempura ・A la carte ・Teppanyaki Selected Wagyu Beef