■Sales Period: April 1st (Wed) - May 31st (Sun), 2026
*Excluding Dates: May 1st (Fri) - May 8th (Fri)
*Reservations for this course are required at least 4 days in advance.

This course features appetizers using seasonal scallops, razor clams, and turban shells, as well as a soup dish made with shellfish broth. The main dish, finished on the teppanyaki grill, uses black abalone from Sanriku. We also offer a dish using abalone mushrooms, which have a similar texture to abalone, served with an abalone liver sauce. For the meal, you can enjoy rice cooked with clams, prepared as Fukagawa-meshi style fried rice on the teppanyaki grill, and miso soup made with clams from Lake Shinji. For dessert, we offer a dessert using ice cream in a shell-shaped monaka (wafer), making this a course that you can enjoy both in taste and appearance.


■Sample Menu
• Three kinds of shellfish marinated in miso
(Scallops, clams, and pen shells)
• Steamed razor clams with garlic and grilled whelks with black pepper
• Steamed turban shells with rock salt and a soup with mitsuba and dashi
• Surf clams and bamboo shoots served as a salad with kinome sauce
• Grilled Sanriku black abalone and abalone mushrooms with abalone liver sauce
• Fukagawa-style fried rice with clams, miso soup with Shijimi clams from Lake Shinji, and pickles
• Shellfish dessert
• Coffee or tea