事前のお支払いをもって予約確定となります。（クレジットカード決済のみ）

◆開催日
3/14(土)、15(日)
3/20(金)、21(土)、22(日)
4/18(土)、19(日)
4/25(土)、26(日)

◆時間
一部：17:00～19:00　8名様
二部：19:15～21:30　8名様

◆メニュー
詳細はこちら（PDF）

■■ Menu (March 2 - April 30) ■■
・Dashi Making Experience
Hana no Ichiban Dashi
・Artisan's Skill Experience
Strawberry Sakuramochi (Kansai Style) Demonstration
・Tea Ceremony Experience
Matcha
・Gardening Experience
Amaniwa Karesansui (Dry Landscape Garden)

・First Tier: Grilled Hassun (Appetizer)
Firefly Squid and Rapeseed Blossoms with Mustard, Vinegar, and Miso
Bamboo Shoots and Konnyaku Sprouts
Stir-fried Young Burdock Root
Snap Peas and Cream Cheese Wrapped in Prosciutto
Sakura Shrimp and Urui Kakiage (Deep-fried Fish Cake)
Spring Cabbage and Smoked Salmon
Spanish Mackerel and Butterburdock Root Grilled with Miso and Myoga Vinegar
Green Asparagus and Shrimp Young corn with sesame dressing
Egg with tartar sauce

Second Tier: Japanese Sweets
Warabimochi (bracken-starch dumplings), soybean flour
Strawberry milk pudding
Almond tuile
Wasanbon spring rakugan (rakugan sweets)

Third Tier: Spring Fruit Garden
Strawberries, melon, dekopon (pumpkin), kiwi fruit, edible flowers, and anglaise sauce

Flower Chirashi Sushi
Shrimp, steamed abalone, simmered conger eel, shiitake mushrooms, dried gourd, shredded egg, petaled lily bulb, and green beans
Clear Soup
Young bamboo shoots, small radish, and kinome (leaf buds)

Drinks
Three seasonal select teas

■■ Menu (March 2 - April 30) ■■
・Dashi Making Experience
Hana no Ichiban Dashi
・Artisanal Skills Experience
Kansai-style Sakuramochi (Sakura Mochi)
・Tea Ceremony Experience
Matcha
・Gardening Experience
Amaniwa Karesansui (Dry Landscape Garden)

・First Tier: Grilled Hassun (Grilled Appetizer)
Firefly Squid and Rapeseed Blossoms with Mustard, Vinegar, and Miso
Bamboo Shoots and Konnyaku Sprouts
Stir-fried Young Burdock Root
Snap Peas and Cream Cheese Wrapped in Prosciutto
Sakura Shrimp and Urui Kakiage (Deep-fried Fish Cake)
Japanese-Style Roast Beef
Spring Cabbage and Smoked Salmon
Spanish Mackerel and Butterburdock Root Grilled with Miso and Myoga Vinegar
Green Asparagus and Shrimp Young corn with sesame dressing
Egg with tartar sauce

Second Tier: Japanese Sweets
Warabimochi (bracken-starch dumplings), soybean flour
Strawberry milk pudding
Almond tuile
Wasanbon spring rakugan (rakugan sweets)

Third Tier: Spring Fruit Garden
Strawberries, melon, dekopon (pumpkin), kiwi fruit, edible flowers, and anglaise sauce

Flower Chirashi Sushi
Shrimp, steamed abalone, simmered conger eel, shiitake mushrooms, dried gourd, shredded egg, petaled lily bulb, and green beans
Clear Soup
Young bamboo shoots, small radish, and kinome (leaf buds)

Drinks
Three seasonal select teas

Menu (March 2-31)
Appetizer: Shellfish Salad and Spring Mountain Greens with Leaf Buds and Vinegar Jelly
Steamed Abalone, Flathead, Cockle
Rape Blossoms, Urui, Roasted Karasumi
Simmered Soup: Live Clams, True Clams, Spring Radish, Curly Carrots, Petal Carrots, Yuzu
Sashimi: Seared Bonito and Three Seasonal Sashimi
Garnish: Wasabi Soy Sauce, Chirizu Vinegar, Sun-Dried Salt
Sake Dish: Bamboo Shoots and Konnyaku, Squid with Leaf Buds
Stir-fried Young Burdock, Bonito Flowers, Braised Firefly Squid with Flower Wasabi
Prawn and Green Asparagus Young corn with sesame dressing
Spring cabbage and smoked salmon
Spinach and wasabi greens in vinegar
Appetizers: Charcoal-grilled Omi beef, whole mountain angus (mountain buckwheat)
Rock salt, wasabi-diluted soy sauce, Kinzanji miso
Main dish: Spring vegetable tempura, lemon, seaweed salt, roasted rice salt
Plated dish: Abalone shabu-shabu with liver and ponzu sauce
Lettuce, wakame seaweed, abalone mushrooms, and green nori seaweed
Or abalone and new potato butter-grilled rice
Rice: Bamboo shoot and sakura shrimp rice pot
Or Wagyu beef sukiyaki rice pot
Pickled vegetables, red miso soup
Dessert: Strawberry yogurt sorbet
Or seasonal fruit

Menu (March 2-31)
Appetizer: Shellfish Salad and Spring Mountain Greens with Leaf Buds and Vinegar Jelly
Steamed Abalone, Flathead, Cockle
Rape Blossoms, Urui, Roasted Karasumi
Simmered Soup: Live Clams, True Clams, Spring Radish, Curly Carrots, Petal Carrots, Yuzu
Sashimi: Seared Bonito and Three Seasonal Sashimi
Garnish: Wasabi Soy Sauce, Chirizu Vinegar, Sun-Dried Salt
Sake Dish: Bamboo Shoots and Konnyaku, Squid with Leaf Buds
Stir-fried Young Burdock, Bonito Flowers, Braised Firefly Squid with Flower Wasabi
Prawn and Green Asparagus Young corn with sesame dressing
Spring cabbage and smoked salmon
Spinach and wasabi greens in vinegar
Appetizers: Charcoal-grilled Omi beef, whole mountain angus (mountain buckwheat)
Rock salt, wasabi-diluted soy sauce, Kinzanji miso
Main dish: Spring vegetable tempura, lemon, seaweed salt, roasted rice salt
Plated dish: Abalone shabu-shabu with liver and ponzu sauce
Lettuce, wakame seaweed, abalone mushrooms, and green nori seaweed
Or abalone and new potato butter-grilled rice
Rice: Bamboo shoot and sakura shrimp rice pot
Or Wagyu beef sukiyaki rice pot
Pickled vegetables, red miso soup
Dessert: Strawberry yogurt sorbet
Or seasonal fruit

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

Menu (January 26th - March 1st)
Appetizer: Bamboo Shoots and Tiger Prawns with Kinome Jelly
Urui (Japanese Russet Seaweed), Rape Blossoms, and Fried Onions
Simmered Food Soup: Steamed Spanish Mackerel in Sake, Homemade Saikyo Style
Fried Tofu, Plum, Daikon Radish, Carrot, and Curly Fish, Mixed Mustard
Sashimi: Four Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chirizu (Chicken Vinegar), and Sun-Dried Salt
Grilled Food: Hana no Ryu Yellowtail and Daikon Radish, Grilled Yellowtail, Daikon Radish Steak
Yuzu Pepper Sleet Sauce, Mizuna Salad
[+¥1,000] Substitute Grilled Yellowtail with Sliced Japanese Black Beef Sirloin
Seasonal Vegetables: Wakasagi (Smelt), Tempura or Nanbanzuke
Pot: Steamed Egg Custard with Cod Milt, Shrimp Potato, Shiitake Mushroom
Salmon Roe, Silver Bean Paste, Sprinkled Yuzu, Mitsuba Sprouts
Rice: Vinegared Pudding with Blowfish, Burdock, Carrot, Green Onion
Pickles, Red Miso Soup
Dessert: Royal Milk Tea Pudding
Fresh Cream, Strawberry, Pistachio, Mint
Or Seasonal Fruit

Menu (March 2-31)

Appetizer: Usui Sesame Tofu, Shrimp Caviar, boiled broad beans
Shrimp flower spikes, common jelly, corn sprouts
Simmered dish: Live clams, spring radish, kagutsumi, petal carrot, yuzu
Sashimi: Three kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, sun-dried salt
Sake dishes: Bamboo shoots and konjac, squid with kinome (leaf buds)
Stir-fried young burdock, bonito flakes, small octopus and rape blossoms, fried egg
Needle fish and wasabi flakes Taste-Better Vinegar Jelly
Spring Cabbage and Smoked Salmon
Appetizer: Wagyu Roast Beef, Seasonal Grilled Vegetables
Onion Sauce, Butterbur Miso
[+¥3,000] Change to Charcoal-Grilled Omi Beef
Main Dish: Breaded Sea Bream Milt, Fried Sakura Shrimp and Green Asparagus
Lemon, Seaweed Salt, Homemade Tartar Sauce
Pot: Simmered Young Bamboo Leaves, Sea Bream Roe, Snap Peas, and Leaf Buds
Rice: Firefly Squid and Butterbur Rice, Pickles, and Red Miso Soup
Dessert: Strawberry Yogurt Sorbet
Or Seasonal Fruit

Menu (January 26th - March 1st)
Appetizer: Bamboo Shoots and Tiger Prawns with Kinome Jelly
Urui (Japanese Russet Seaweed), Rape Blossoms, and Fried Onions
Simmered Food Soup: Steamed Spanish Mackerel in Sake, Homemade Saikyo Style
Fried Tofu, Plum, Daikon Radish, Carrot, and Curly Fish, Mixed Mustard
Sashimi: Four Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chirizu (Chicken Vinegar), and Sun-Dried Salt
Grilled Food: Hana no Ryu Yellowtail and Daikon Radish, Grilled Yellowtail, Daikon Radish Steak
Yuzu Pepper Sleet Sauce, Mizuna Salad
[+¥1,000] Substitute Grilled Yellowtail with Sliced Japanese Black Beef Sirloin
Seasonal Vegetables: Wakasagi (Smelt), Tempura or Nanbanzuke
Pot: Steamed Egg Custard with Cod Milt, Shrimp Potato, Shiitake Mushroom
Salmon Roe, Silver Bean Paste, Sprinkled Yuzu, Mitsuba Sprouts
Rice: Vinegared Pudding with Blowfish, Burdock, Carrot, Green Onion
Pickles, Red Miso Soup
Dessert: Royal Milk Tea Pudding
Fresh Cream, Strawberry, Pistachio, Mint
Or Seasonal Fruit

Menu (March 2-31)

Appetizer: Usui Sesame Tofu, Shrimp Caviar, boiled broad beans
Shrimp flower spikes, common jelly, corn sprouts
Simmered dish: Live clams, spring radish, kagutsumi, petal carrot, yuzu
Sashimi: Three kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, sun-dried salt
Sake dishes: Bamboo shoots and konjac, squid with kinome (leaf buds)
Stir-fried young burdock, bonito flakes, small octopus and rape blossoms, fried egg
Needle fish and wasabi flakes Taste-Better Vinegar Jelly
Spring Cabbage and Smoked Salmon
Appetizer: Wagyu Roast Beef, Seasonal Grilled Vegetables
Onion Sauce, Butterbur Miso
[+¥3,000] Change to Charcoal-Grilled Omi Beef
Main Dish: Breaded Sea Bream Milt, Fried Sakura Shrimp and Green Asparagus
Lemon, Seaweed Salt, Homemade Tartar Sauce
Pot: Simmered Young Bamboo Leaves, Sea Bream Roe, Snap Peas, and Leaf Buds
Rice: Firefly Squid and Butterbur Rice, Pickles, and Red Miso Soup
Dessert: Strawberry Yogurt Sorbet
Or Seasonal Fruit

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

Menu (March 2-31)
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Soup: Crushed White Fish with Kudzu, Egg and Tofu
Kidney Root, Daikon Radish with Petal, Carrot, Plum Paste, and Leaf Buds
Sashimi: Three Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chili Vinegar, and Sun-Dried Salt
Appetizer: Bamboo Shoots and Konjac, Squid with Leaf Buds, and Stir-fried Young Burdock Flower Bonito
Shrimp-fried Egg, Small Sea Bream Kosode Sushi, Vinegared Myoga
Simmered Shrimp, Green Asparagus Rice Crackers
Snap Peas and Cream Cheese Wrapped in Prosciutto
Side Dish: Cherry Salmon and Butterbur Grilled with Miso, Butterbur Country-Style Stew
Main Dish: Spring Vegetable Tempura, Lemon, Seaweed Salt, Roasted Rice Salt
[+¥1,500] Change to Spring Lively Tempura (Prawn, Firefly Squid, Three Types of Spring Vegetables)
Pot: Deep-fried New Potatoes and Sea Bream
Sakura Shrimp with Sweet Sauce, Green Nori Seaweed, Green Onion
Rice: Octopus and Rape Blossom Rice Cooker, Pickles, Red Miso Soup
Dessert: Strawberry Panna Cotta
Or Seasonal Fruit

Menu (March 2-31)
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Soup: Crushed White Fish with Kudzu, Egg and Tofu
Kidney Root, Daikon Radish with Petal, Carrot, Plum Paste, and Leaf Buds
Sashimi: Three Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chili Vinegar, and Sun-Dried Salt
Appetizer: Bamboo Shoots and Konjac, Squid with Leaf Buds, and Stir-fried Young Burdock Flower Bonito
Shrimp-fried Egg, Small Sea Bream Kosode Sushi, Vinegared Myoga
Simmered Shrimp, Green Asparagus Rice Crackers
Snap Peas and Cream Cheese Wrapped in Prosciutto
Side Dish: Cherry Salmon and Butterbur Grilled with Miso, Butterbur Country-Style Stew
Main Dish: Spring Vegetable Tempura, Lemon, Seaweed Salt, Roasted Rice Salt
[+¥1,500] Change to Spring Lively Tempura (Prawn, Firefly Squid, Three Types of Spring Vegetables)
Pot: Deep-fried New Potatoes and Sea Bream
Sakura Shrimp with Sweet Sauce, Green Nori Seaweed, Green Onion
Rice: Octopus and Rape Blossom Rice Cooker, Pickles, Red Miso Soup
Dessert: Strawberry Panna Cotta
Or Seasonal Fruit

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

Menu (January 26th - March 1st)

Appetizer: Cauliflower grated with Saikyo miso
Sakura shrimp, French caviar
Cauliflower, pea tendrils
Simmered dish: Sardine meatballs, turnip, carrot with pickled plum, scallions
Sashimi: Two kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, sun-dried salt
Appetizer: Soybean and kelp stew, small octopus with broad bean sake kasu butter
Braised blowfish with shirosai ponzu sauce, maple leaf orchard Green onion
Soba sushi, sweet and sour ginger, snap peas
Spicy konnyaku onion, red kidney carrots, and plum stew
Appetizers: Grilled cod and roe with rapeseed, yuzu radish, and vinegared myoga
Pot: Steamed kuya fish, shrimp, grilled conger eel, ginkgo nuts, and lily root
Silken tofu, silver bean paste, mitsuba (Japanese parsley), and sprinkled yuzu
Rice: Snow crab rice pot, pickles, and red miso soup
Or: Snow crab rice porridge, pickles
(Please choose one dish per group.)
Dessert: Royal milk tea pudding
Fresh cream, strawberries, pistachios, and mint
Or: Seasonal fruit

■■ Menu (March 2-31)
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Soup: Rafted Whitebait, Egg and Tofu
Bent, Petal Daikon Radish, Carrot, Plum Crust, and Yuzu
Sashimi: Two Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chili Vinegar, and Sun-Dried Salt
Appetizer: Bamboo Shoots and Konjac, Squid with Sprouts, and Stir-fried Young Burdock Bonito flakes
Fried egg wrapped in a cloth, small sea bream sushi, vinegared myoga
Simmered shrimp, fried green asparagus rice crackers
Snap peas and cream cheese wrapped in prosciutto
Appetizers: Grilled Spanish mackerel buds, country-style butterbur
Pot: Deep-fried new potatoes and sea bream
Sakura shrimp with thickened sauce, green laver, and green onions
Rice: Lightly seasoned bean rice pot, pickles, red miso soup
[+¥1,000] Change to octopus and rapeseed flower rice
Dessert: Strawberry panna cotta
Or seasonal fruit

Menu (January 26th - March 1st)

Appetizer: Cauliflower grated with Saikyo miso
Sakura shrimp, French caviar
Cauliflower, pea tendrils
Simmered dish: Sardine meatballs, turnip, carrot with pickled plum, scallions
Sashimi: Two kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, sun-dried salt
Appetizer: Soybean and kelp stew, small octopus with broad bean sake kasu butter
Braised blowfish with shirosai ponzu sauce, maple leaf orchard Green onion
Soba sushi, sweet and sour ginger, snap peas
Spicy konnyaku onion, red kidney carrots, and plum stew
Appetizers: Grilled cod and roe with rapeseed, yuzu radish, and vinegared myoga
Pot: Steamed kuya fish, shrimp, grilled conger eel, ginkgo nuts, and lily root
Silken tofu, silver bean paste, mitsuba (Japanese parsley), and sprinkled yuzu
Rice: Snow crab rice pot, pickles, and red miso soup
Or: Snow crab rice porridge, pickles
(Please choose one dish per group.)
Dessert: Royal milk tea pudding
Fresh cream, strawberries, pistachios, and mint
Or: Seasonal fruit

■■ Menu (March 2-31)
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Soup: Rafted Whitebait, Egg and Tofu
Bent, Petal Daikon Radish, Carrot, Plum Crust, and Yuzu
Sashimi: Two Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chili Vinegar, and Sun-Dried Salt
Appetizer: Bamboo Shoots and Konjac, Squid with Sprouts, and Stir-fried Young Burdock Bonito flakes
Fried egg wrapped in a cloth, small sea bream sushi, vinegared myoga
Simmered shrimp, fried green asparagus rice crackers
Snap peas and cream cheese wrapped in prosciutto
Appetizers: Grilled Spanish mackerel buds, country-style butterbur
Pot: Deep-fried new potatoes and sea bream
Sakura shrimp with thickened sauce, green laver, and green onions
Rice: Lightly seasoned bean rice pot, pickles, red miso soup
[+¥1,000] Change to octopus and rapeseed flower rice
Dessert: Strawberry panna cotta
Or seasonal fruit

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

Appetizer: Vinegared mozuku seaweed, Unadon (grilled eel on rice), Liver soup, Fruits

Appetizer, small sukiyaki pot, rice, red miso soup, fruit

Appetizer, Sashimi, Grilled dish, Sake and side dish, Rice, Clear soup, Fruit

■■ Menu ■■
・Bento:
　3 types of tempura, 2 rice balls, thin sushi rolls
　Appetizers, rolled egg, vegetable stew
　Sashimi, Wagyu roast beef, French fries
・Red soup stock
・Chawanmushi
・Seasonal fruits

■■ Menu ■■
・Plate:
　Two rice balls, grilled fish, rolled omelet
　Crab cream croquette, shrimp tempura
　Macaroni and ham salad, boiled greens
　French fries
　Seasonal fruit
・Mini chopped udon or somen
[+500 yen] Change grilled fish to roast beef

We can prepare your order from 3,300 yen (tax included) depending on your desired budget. In addition to bouquets, we also accept orders for flower arrangements. If you have any requests regarding colors or types of flowers, please write them in the request column.