Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Assorted starter platter]
- Aged prosciutto and kale salad with dashi Aroma
- Fig and "Shiranuka Raku-keisha" mozzarella Caprese
- Market-fresh fish carpaccio

[Pasta or Slider] — please choose A or B
A. Spaghetti aglio e olio with ingredients from Tokushima
B. Bluefin tuna teriyaki slider (mini burger) with our special ufumayo (egg mayo)

[Main] — please choose A–C
A. Pan-fried Spanish mackerel with anchovy and burnt butter sauce
B. Grilled Guinea Fowl
C. Grilled Argentine beef ribeye (+¥1,500)

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Seasonal soup
- Aged prosciutto and kale salad with dashi aroma
- Nigiri of local white fish direct from the fishing port
- Pan-seared oysters and wakame seaweed harvested in Naruto, served with Oboro-Kombu

[Pasta or Slider (mini burger)] Please choose A or B
A. Spaghetti aglio e olio with ingredients from Tokushima
B. Local bluefin tuna "Teriyaki" slider (mini burger) with special Œuf‑mayo (egg mayo)

[Main] Please choose from A–E
A. Pan-fried Spanish mackerel with anchovy and burnt butter sauce
B. Grilled Guinea fowl
C. Grilled Argentine beef ribeye +¥1,500
D. "Wagyu" filet roast beef “Steak Cut” +¥2,200
E. "Surf and Turf" Grilled local bluefin tuna and Argentine beef ribeye assortment +¥2,700

[Dessert]
- Refreshing cheesecake
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may change depending on the day’s market availability.

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Seasonal soup
- Two sushi selections: local bluefin tuna and white fish direct from the fishing port
- Pan-seared oysters and wakame seaweed harvested in Naruto, served with Oboro-Kombu
- Deep fried soft-shell crab

[Pasta]
- Pasta with firefly squid, "Ami Tsukudani" (small shrimp boiled in soy sauce) and rich tomato sauce

[Main] Please choose from A–E
A Pan-fried Spanish mackerel with anchovy and burnt butter sauce
B Grilled Guinea fowl with beurre blanc sauce
C Grilled Argentine ribeye +¥1,200
D "Wagyu" filet roast beef "Steak Cut" +¥1,700
E "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye Assortment +¥2,200

[Dessert]
- Sakura and Matcha terrine
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may be changed depending on market availability on the day.

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Seasonal soup
- Citrus jelly, horsehair crab, avocado, and eggplant quartet
- Three sushi selections: bluefin tuna, fresh white fish direct from the fishing port, house-made ikura
- Seasonal vegetables and chilled "Wagyu" roast beef
- Abalone steak with "hanabiratake" (flower mushroom) and abalone liver–butter sauce

[Risotto]
- Fukinoto (Japanese butterbur shoots) and asparagus risotto with cavier

[Main] Please choose from A–E
A Pan-seared sea bream with homemade bottarga
B Grilled Guinea fowl with beurre blanc sauce, "Kombu Tsukudani" (kelp boiled in soy sauce)
C Grilled Argentine ribeye
D "Wagyu" filet roast beef "Steak Cut" +¥1,200
E "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye assortment +¥1,700

[Dessert]
- Sakura and Matcha terrine
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may be changed on the day depending on market availability.

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Seasonal soup
- Citrus jelly, horsehair crab, avocado, and eggplant quartet
- Three sushi selections: bluefin tuna, fresh white fish direct from the fishing port, house-made ikura
- Seasonal vegetables and chilled "Wagyu" roast beef
- Abalone steak with "hanabiratake" (flower mushroom) and abalone liver–butter sauce

[Risotto]
- Fukinoto (Japanese butterbur shoots) and asparagus risotto with cavier

[Main] Please choose from A–E
A Pan-seared sea bream with homemade bottarga
B Grilled Guinea fowl with beurre blanc sauce, "Kombu Tsukudani" (kelp boiled in soy sauce)
C Grilled Argentine ribeye
D "Wagyu" filet roast beef "Steak Cut" +¥1,200
E "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye assortment +¥1,700

[Dessert]
- Sakura and Matcha terrine
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may be changed on the day depending on market availability.

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Salad]
- Aged prosciutto and kale salad with dashi Aroma

[Slider (mini burger)]
- Bluefin tuna "Teriyaki" Slider (mini burger) with special Œuf‑Mayo (egg mayo)

[Main]
- Grilled Argentine beef ribeye

- Please feel free to contact us for any allergies or food preferences, as we are happy to substitute ingredients.
- The pasta is "paccheri," a large, cylindrical pasta from Campania, southern Italy. It pairs perfectly with the ground wagyu beef bolognese.
- The main course is a generous platter of grilled premium chicken and premium chicken sautéed with herb butter.
- The free-flow menu offers a delicious and varied selection, including French vin mousseux (sparkling wine), two white wines, two red wines, Heartland beer, and Kaku highballs.

[Appetizers]
- Kale and vegetable salad with the aroma of dashi broth
- Fresh fish carpaccio, delivered directly from the fishing port
- Seasonal vegetable fritters
[Pasta]
- Paccheri with ground wagyu beef bolognese
[Main Dishes]
- Grilled premium chicken
- Sautéed with herb butter premium chicken
[Dessert]
- Refreshing cheesecake

[Free-flow]
*Due to the two-hour limit, orders will be accepted after 90 minutes.
- Sparkling Wine (France)
- White Wine (New Zealand / Sauvignon Blanc)
- White Wine (California / Chardonnay)
- Red Wine (California / Pinot Noir)
- Red Wine (California / Cabernet Sauvignon)
- Heartland Beer
- Highball
- Orange Juice
- Ginger Ale
- Oolong Tea

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Seasonal soup
- Aged prosciutto and kale salad with dashi aroma
- Nigiri of local white fish direct from the fishing port
- Pan-seared oysters and wakame seaweed harvested in Naruto, served with Oboro-Kombu

[Pasta or Slider (mini burger)] Please choose A or B
A. Spaghetti aglio e olio with ingredients from Tokushima
B. Local bluefin tuna "Teriyaki" slider (mini burger) with special Œuf‑mayo (egg mayo)

[Main] Please choose from A–E
A. Pan-fried Spanish mackerel with anchovy and burnt butter sauce
B. Grilled Guinea fowl
C. Grilled Argentine beef ribeye +¥1,500
D. "Wagyu" filet roast beef “Steak Cut” +¥2,200
E. "Surf and Turf" Grilled local bluefin tuna and Argentine beef ribeye assortment +¥2,700

[Dessert]
- Refreshing cheesecake
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may change depending on the day’s market availability.

[Free Flow]
* Due to the two-hour limit, last orders will be taken at 90 minutes.
・Sparkling wine (France)
・White wine (New Zealand/Sauvignon Blanc)
・White wine (California/Chardonnay)
・Red wine (California/Pinot Noir)
・Red wine (California/Cabernet Sauvignon)
・Heartland beer
・Highball
・Orange juice
・Ginger ale
・Oolong tea

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Seasonal soup
- Two sushi selections: local bluefin tuna and white fish direct from the fishing port
- Pan-seared oysters and wakame seaweed harvested in Naruto, served with Oboro-Kombu
- Deep fried soft-shell crab

[Pasta]
- Pasta with firefly squid, "Ami Tsukudani" (small shrimp boiled in soy sauce) and rich tomato sauce

[Main] Please choose from A–E
A Pan-fried Spanish mackerel with anchovy and burnt butter sauce
B Grilled Guinea fowl with beurre blanc sauce
C Grilled Argentine ribeye +¥1,200
D "Wagyu" filet roast beef "Steak Cut" +¥1,700
E "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye Assortment +¥2,200

[Dessert]
- Sakura and Matcha terrine
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may be changed depending on market availability on the day.

[Free Flow]
* Due to the two-hour limit, last orders will be taken at 90 minutes.
・Sparkling wine (France)
・White wine (New Zealand/Sauvignon Blanc)
・White wine (California/Chardonnay)
・Red wine (California/Pinot Noir)
・Red wine (California/Cabernet Sauvignon)
・Heartland beer
・Highball
・Orange juice
・Ginger ale
・Oolong tea

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Seasonal soup
- Aged prosciutto and kale salad with dashi aroma
- Nigiri of local white fish direct from the fishing port
- Pan-seared oysters and wakame seaweed harvested in Naruto, served with Oboro-Kombu

[Pasta or Slider (mini burger)] Please choose A or B
A. Spaghetti aglio e olio with ingredients from Tokushima
B. Local bluefin tuna "Teriyaki" slider (mini burger) with special Œuf‑mayo (egg mayo)

[Main] Please choose from A–E
A. Pan-fried Spanish mackerel with anchovy and burnt butter sauce
B. Grilled Guinea fowl
C. Grilled Argentine beef ribeye +¥1,500
D. "Wagyu" filet roast beef “Steak Cut” +¥2,200
E. "Surf and Turf" Grilled local bluefin tuna and Argentine beef ribeye assortment +¥2,700

[Dessert]
- Refreshing cheesecake
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may change depending on the day’s market availability.

[California Wine Selection]
[Sparkling Wine]
・Rack and Riddle Blanc de Blanc (Sonoma)
[White Wine]
・Joel Gott Sauvignon Blanc (Napa Valley)
・Grand Cru Chardonnay (Napa Valley)
[Red Wine]
・T.N.T Pinot Noir (Lodi)
・Hahn Pinot Noir (Monteray)

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Seasonal soup
- Two sushi selections: local bluefin tuna and white fish direct from the fishing port
- Pan-seared oysters and wakame seaweed harvested in Naruto, served with Oboro-Kombu
- Deep fried soft-shell crab

[Pasta]
- Pasta with firefly squid, "Ami Tsukudani" (small shrimp boiled in soy sauce) and rich tomato sauce

[Main] Please choose from A–E
A Pan-fried Spanish mackerel with anchovy and burnt butter sauce
B Grilled Guinea fowl with beurre blanc sauce
C Grilled Argentine ribeye +¥1,200
D "Wagyu" filet roast beef "Steak Cut" +¥1,700
E "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye Assortment +¥2,200

[Dessert]
- Sakura and Matcha terrine
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may be changed depending on market availability on the day.

[International Wine Selection]
[Champagne]
- Henriot Brut Souverain (France, Champagne)
[White Wine]
- Arugabranca Clareza Katsunuma Jozo (Japan)
- Olivier Leflaive Bourgogne Les Setilles (France, Bourgogne)
[Red Wine]
- Greensongs Pinot Noir (New Zealand)
- Gros Frere Et Soeur Bourgogne Rouge (France, Bourgogne)

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Seasonal soup
- Citrus jelly, horsehair crab, avocado, and eggplant quartet
- Three sushi selections: bluefin tuna, fresh white fish direct from the fishing port, house-made ikura
- Seasonal vegetables and chilled "Wagyu" roast beef
- Abalone steak with "hanabiratake" (flower mushroom) and abalone liver–butter sauce

[Risotto]
- Fukinoto (Japanese butterbur shoots) and asparagus risotto with cavier

[Main] Please choose from A–E
A Pan-seared sea bream with homemade bottarga
B Grilled Guinea fowl with beurre blanc sauce, "Kombu Tsukudani" (kelp boiled in soy sauce)
C Grilled Argentine ribeye
D "Wagyu" filet roast beef "Steak Cut" +¥1,200
E "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye assortment +¥1,700

[Dessert]
- Sakura and Matcha terrine
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may be changed on the day depending on market availability.

[California Premium Selection]
[Sparkling Wine]
- Schramsberg Mirabel Rose (North Coast)
[White Wine]
- Prisoner Unshackled Sauvignon Blanc (Napa Valley)
- Morgan Highland Chardonnay (Monteray)
[Red Wine]
- La Crema Pinot Noir (Sonoma)
- Domaine Eden Pinot Noir (Santa Cruz)

• Please choose your dishes on the day of your visit.
• Both the set course and à la carte are available.
• À la carte portions are sized appropriately for two guests to share.

[A la carte]

[Salads]
• Aged prosciutto and kale salad with dashi aroma ¥2,600
• Ultra-thin pizza with "Shiranuka Rakueisha" fresh mozzarella and kale salad ¥2,800

[Cold Starters]
• Kiwifruit, strawberry and "Shiranuka Rakueisha" mozzarella Caprese ¥2,600
• Seasonal vegetables and chilled roast Wagyu beef ¥3,000
• Three kinds of sushi: local bluefin tuna, white fish deirect from the fishing port, house-cured salmon roe ¥2,800
• Citrus jelly, king crab, avocado, and eggplant quartet ¥3,200

[Warm Starters]
• Spring cabbage and sakura shrimp soup ¥1,000
• Pan-seared oysters and wakame seaweed harvested in Naruto, served with Oboro-Kombu ¥2,600
• Deep fried soft-shell crab ¥3,200
• Abalone steak with "hanabiratake" mushrooms in a liver-butter sauce ¥3,800

[Sliders (mini burgers)]
Teriyaki blue fin tuna slider with our special oeuf mayo (2 pcs) ¥3,200

[Burrito]
• Burrito Avocado and wagyu roast beef ￥1,500
• Burrito Tokyo miso sauce pulled pork and scrambled eggs ￥1,200
• Burrito Fish & hash browns and "Kombu Tsukudani" (kelp boiled in soy sauce) ￥1,000

[Pasta & Risotto]
• Fukinoto (Japanese butterbur shoots) and asparagus risotto with cavier ¥4,000
• Fettuccine with Iwachu pork ragù sauce ¥3,400
• Spaghetti aglio e olio with ingredients from Tokushima ¥3,200
• Pasta with firefly squid, "Ami Tsukudani" (small shrimp boiled in soy sauce) and Rich Tomato Sauce ¥3,000
• Special lasagna - secret recipe from "Vineria Secondo Il Gusto" in Monzen-Nakacho ¥2,600
• Bolognese with coarsely ground Wagyu beef ¥2,600

[Mains]
Please allow approximately 30–60 minutes from order to serving; we recommend ordering early.
★ denotes our signature dishes. These are served in larger portions.

★ Roast Wagyu fillet roast beef "steak cut" ¥11,000
★ "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye platter ¥12,000
• Pan-fried Spanish mackerel with anchovy and burnt butter sauce ¥3,600
• San Francisco bouillabaisse "Cioppino" ¥4,400
Risotto made with the remaining broth (per person) +¥880
• Grilled Argentine ribeye ¥4,400
• Grilled Guinea fowl and beurre blanc sauce with "Kombu Tsukudani" (kelp boiled in soy sauce)

[Final Course (per person)]
• Red wine curry final course ¥1,000
• Dandan noodles (Tantanmen) with house-made chili oil and green Sichuan pepper on Hashizume Seimen’s sansho noodles ¥1,000
• Cheese platter (Comté, Mimolette, Brillat-Savarin, Yeoost) ¥1,000
• Aged prosciutto and cheese platter ¥1,600

[Desserts]
• Sakura and Matcha terrine ¥1,500
• Refreshing cheesecake ¥1,000
• House-made raw chocolate ¥1,000

• Please choose your dishes on the day of your visit.
• Both the set course and à la carte are available.
• À la carte portions are sized appropriately for two guests to share.

[A la carte]

[Salads]
• Aged prosciutto and kale salad with dashi aroma ¥2,600
• Ultra-thin pizza with "Shiranuka Rakueisha" fresh mozzarella and kale salad ¥2,800

[Cold Starters]
• Kiwifruit, strawberry and "Shiranuka Rakueisha" mozzarella Caprese ¥2,600
• Seasonal vegetables and chilled roast Wagyu beef ¥3,000
• Three kinds of sushi: local bluefin tuna, white fish deirect from the fishing port, house-cured salmon roe ¥2,800
• Citrus jelly, king crab, avocado, and eggplant quartet ¥3,200

[Warm Starters]
• Spring cabbage and sakura shrimp soup ¥1,000
• Pan-seared oysters and wakame seaweed harvested in Naruto, served with Oboro-Kombu ¥2,600
• Deep fried soft-shell crab ¥3,200
• Abalone steak with "hanabiratake" mushrooms in a liver-butter sauce ¥3,800

[Sliders (mini burgers)]
Teriyaki blue fin tuna slider with our special oeuf mayo (2 pcs) ¥3,200

[Burrito]
• Burrito Avocado and wagyu roast beef ￥1,500
• Burrito Tokyo miso sauce pulled pork and scrambled eggs ￥1,200
• Burrito Fish & hash browns and "Kombu Tsukudani" (kelp boiled in soy sauce) ￥1,000

[Pasta & Risotto]
• Fukinoto (Japanese butterbur shoots) and asparagus risotto with cavier ¥4,000
• Fettuccine with Iwachu pork ragù sauce ¥3,400
• Spaghetti aglio e olio with ingredients from Tokushima ¥3,200
• Pasta with firefly squid, "Ami Tsukudani" (small shrimp boiled in soy sauce) and Rich Tomato Sauce ¥3,000
• Special lasagna - secret recipe from "Vineria Secondo Il Gusto" in Monzen-Nakacho ¥2,600
• Bolognese with coarsely ground Wagyu beef ¥2,600

[Mains]
Please allow approximately 30–60 minutes from order to serving; we recommend ordering early.
★ denotes our signature dishes. These are served in larger portions.

★ Roast Wagyu fillet roast beef "steak cut" ¥11,000
★ "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye platter ¥12,000
• Pan-fried Spanish mackerel with anchovy and burnt butter sauce ¥3,600
• San Francisco bouillabaisse "Cioppino" ¥4,400
Risotto made with the remaining broth (per person) +¥880
• Grilled Argentine ribeye ¥4,400
• Grilled Guinea fowl and beurre blanc sauce with "Kombu Tsukudani" (kelp boiled in soy sauce)

[Final Course (per person)]
• Red wine curry final course ¥1,000
• Dandan noodles (Tantanmen) with house-made chili oil and green Sichuan pepper on Hashizume Seimen’s sansho noodles ¥1,000
• Cheese platter (Comté, Mimolette, Brillat-Savarin, Yeoost) ¥1,000
• Aged prosciutto and cheese platter ¥1,600

[Desserts]
• Sakura and Matcha terrine ¥1,500
• Refreshing cheesecake ¥1,000
• House-made raw chocolate ¥1,000

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
・Cold Capellini with Caviar
・Duck Breast Salad
・Special Chirashi Sushi Box
・Steamed Shell Scallops "Supreme Champagne"
・Baked Consommé Soup in a Puff Pastry

[Main Course]
・Grilled Spiny Lobster
・Wagyu Beef Fillet Roast Beef "Steak Cut" Christmas Wreath

[Dessert]
・White Globe With Raspberry Puree
・Coffee or Tea

Homemade bread will be provided.
(Note) The menu may change depending on the day's ingredients.

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
・Cold Capellini with Caviar
・Duck Breast Salad
・Special Chirashi Sushi Box
・Steamed Shell Scallops "Supreme Champagne"
・Baked Consommé Soup in a Puff Pastry

[Main Course]
・Grilled Spiny Lobster
・Wagyu Beef Fillet Roast Beef "Steak Cut" Christmas Wreath

[Dessert]
・White Globe With Raspberry Puree
・Coffee or Tea

Homemade bread will be provided.
(Note) The menu may change depending on the day's ingredients.

【GREEN SONGS × URLAR Glass Wine Selection】
Sparkling: URLAR Rosé Brut
White: URLAR Sauvignon Blanc Sur Lie
White: GREEN SONGS Funky Sauvignon
Orange: GREEN SONGS Amber Pinot Gris
Red: URLER Pinot Noir
Dessert Wine: GREEN SONGS Late Harvest Riesling

【Exquisite Fusion Cuisine Special Course】
Enjoy an exquisite fusion cuisine special course, carefully selected to pair with GREEN SONGS × URLAR.