Reservation is confirmed once full prepayment is received. (Credit card payments only)

◆Dates
11/14 (Fri), 11/15 (Sat), 11/16 (Sun)
11/21 (Fri), 11/22 (Sat), 11/23 (Sun)
12/13 (Sat), 12/14 (Sun)
12/20 (Sat), 12/21 (Sat)

◆Times
Session 1: 5:00 PM–7:00 PM — 8 guests
Session 2: 7:15 PM–9:30 PM — 8 guests
※On 11/14 (Fri) and 11/21 (Fri) only: 6:30 PM–8:30 PM — 8 guests

◆Menu
Details (PDF)

Menu (October 14th - November 30th)

Appetizer: Stone-grilled Hokkaido Pumpkin with Tofu Skin

Tiger Prawns, Taiingen, Namafu (Wheat Flour), Chrysanthemum

Simmered Soup: Ishikari Sake Lees

Hokkaido Autumn Salmon, Rolled White Salmon, Fried Tofu

Maple Carrot, Green Onion

Sashimi: Three Seasonal Sashimi

Garnish: Wasabi Soy Sauce, Chirizu (Chicken Vinegar), Okhotsk Hiragama Salt

Gear: Hokkaido Pacific Saury with Kosode Sushi


Hokkaido Pork Yume no Daichi Roast Pork
Grated Onion Sauce, Green Onion Salt, and Lemon Flavor
[+¥2,000] Change to Hokkaido Kuroge Wagyu Sirloin and Seasonal Grilled Vegetables
Main Dish: Tempura
Snow Crab, Scallops
Aged Hokkaido Potatoes, Maitake Mushrooms, Ginkgo Nuts
Lemon, Wholesale Tempura Dashi, Ma Kelp Salt
Pot: Lily Root Buns, Minced Chicken
Chrysanthemum Paste, Fresh Sea Urchin, Wasabi, Mitsuba Sprouts
Rice: Hokkaido Oyako Kamameshi (Pork and Eel Rice)
Herring, Herring Roe, Grated Kelp
Carrots, Uranchi (Seaweed), Green Onion
Pickles, Red Miso Soup
Dessert: Hokkaido Sweet Potato Milk Pudding
Caramel Sauce, Fresh Cream
Candied Chestnuts, Black Sesame, Chervil
Or Seasonal Fruit

■■ Menu (December 1st - December 30th)
■■
Appetizer: Hokkaido Pumpkin with Soy Milk, Sweet Shrimp with Kelp
Flaked Pumpkin, Red Sorrel
Simmered Soup: Lightly Arranged Kudzu, King Crab and Turnip (Majo)
Maitake Mushroom, Carrot, Green Onion, Yuzu
Sashimi: Three Seasonal Sashimi Assortments, Garnish
End: Fresh Sea Urchin, Gunkanmaki (Warship Roll), Kappa Maki (Seafood Roll)
Appetizer: Butter-Grilled Hokkaido Ezo Abalone, Onion, Mizuna Salad
[+¥2,000] Change to Hokkaido Wagyu Beef Sirloin and Seasonal Grilled Vegetables
Main Dish: Hokkaido Soba Noodles, Spicy Daikon Radish
Fried Lily Root and Scallops
Pot: Hokkaido Pork Braised Yume no Daichi cubes, aged potatoes
Carrots, broccoli, green onions
Rice: Salmon and cod roe rice in a pot, pickles, red miso soup
Dessert: Hokkaido sweet potato milk pudding, caramel sauce
Fresh cream, strawberries, roasted nuts, chervil
Or seasonal fruit

Menu (October 14th - November 30th)

Appetizer: Stone-grilled Hokkaido Pumpkin with Tofu Skin

Tiger Prawns, Taiingen, Namafu (Wheat Flour), Chrysanthemum

Simmered Soup: Ishikari Sake Lees

Hokkaido Autumn Salmon, Rolled White Salmon, Fried Tofu

Maple Carrot, Green Onion

Sashimi: Three Seasonal Sashimi

Garnish: Wasabi Soy Sauce, Chirizu (Chicken Vinegar), Okhotsk Hiragama Salt

Gear: Hokkaido Pacific Saury with Kosode Sushi


Hokkaido Pork Yume no Daichi Roast Pork
Grated Onion Sauce, Green Onion Salt, and Lemon Flavor
[+¥2,000] Change to Hokkaido Kuroge Wagyu Sirloin and Seasonal Grilled Vegetables
Main Dish: Tempura
Snow Crab, Scallops
Aged Hokkaido Potatoes, Maitake Mushrooms, Ginkgo Nuts
Lemon, Wholesale Tempura Dashi, Ma Kelp Salt
Pot: Lily Root Buns, Minced Chicken
Chrysanthemum Paste, Fresh Sea Urchin, Wasabi, Mitsuba Sprouts
Rice: Hokkaido Oyako Kamameshi (Pork and Eel Rice)
Herring, Herring Roe, Grated Kelp
Carrots, Uranchi (Seaweed), Green Onion
Pickles, Red Miso Soup
Dessert: Hokkaido Sweet Potato Milk Pudding
Caramel Sauce, Fresh Cream
Candied Chestnuts, Black Sesame, Chervil
Or Seasonal Fruit

■■ Menu (December 1st - December 30th)
■■
Appetizer: Hokkaido Pumpkin with Soy Milk, Sweet Shrimp with Kelp
Flaked Pumpkin, Red Sorrel
Simmered Soup: Lightly Arranged Kudzu, King Crab and Turnip (Majo)
Maitake Mushroom, Carrot, Green Onion, Yuzu
Sashimi: Three Seasonal Sashimi Assortments, Garnish
End: Fresh Sea Urchin, Gunkanmaki (Warship Roll), Kappa Maki (Seafood Roll)
Appetizer: Butter-Grilled Hokkaido Ezo Abalone, Onion, Mizuna Salad
[+¥2,000] Change to Hokkaido Wagyu Beef Sirloin and Seasonal Grilled Vegetables
Main Dish: Hokkaido Soba Noodles, Spicy Daikon Radish
Fried Lily Root and Scallops
Pot: Hokkaido Pork Braised Yume no Daichi cubes, aged potatoes
Carrots, broccoli, green onions
Rice: Salmon and cod roe rice in a pot, pickles, red miso soup
Dessert: Hokkaido sweet potato milk pudding, caramel sauce
Fresh cream, strawberries, roasted nuts, chervil
Or seasonal fruit

Menu (October 14th - November 30th)
Appetizer: Yosegi lily root, hairy crab, caviar
Chrysanthemum greens, marinated chrysanthemum flowers, delicious dashi jelly
Simmered dish: Thinly sliced kudzu, Ezo abalone simmered in soy sauce
Ginkgo nuts, wood ear mushrooms, and bamboo shoots
Maple carrots, maitake mushrooms, green onions, and yuzu
Sashimi: Hokkaido button shrimp, fresh sea urchin
Two kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, and Okhotsk flat-bottom salt
Sake dishes: Matsumae-zuke herring roe, softly simmered Hokkaido octopus, and lauan butterbur
Fried breaded pacific saury, yukari (dried yukari) Fried Shiso Leaf and Shiso
Overnight Dried Shishamo, Scallops and Apple Pickles
Salmon Toba and Horenso Marinated
Side Dish: Salt-Grilled Kinki, Grated Daikon Radish, Vinegared Rice, Myoga Vinegar
Main Dish: Char-Grilled Hokkaido Kuroge Wagyu Sirloin, Seasonal Grilled Vegetables
Wasabi-Washed Soy Sauce, Rock Salt, Various Miso
[+¥2,000] Change to Hokkaido Kuroge Wagyu Fillet
Small Hot Pot: Crab Sukiyaki
Snow Crab, White Crab, Silken Tofu, White Onion
Enoki (Japanese Enoki), Kudzu Slices, Yuzu Pepper
Rice: Hokkaido Oyako Kamameshi (Pork and Eel Rice)
Autumn Salmon, Salmon Roe, Umamiji (Seaweed), Green Onion
Pickles, Red Miso Soup
Dessert: Homemade Vanilla Ice Cream with Hokkaido Milk
Baked Sweet Potato, Shiratama Dumplings, Butter Cookies
Anglaise Sauce, Mint

■■ Menu (December 1st - December 30th)
Appetizer: White roe tofu, semi-raw kuruma prawns, and horenso (shrimp)
Ponzu sauce, green onions, and shiso (perilla)
Simmered dish: Homemade Nishikyo-style cod, steamed in sake
Shirosai (white roe roll), lauan butterbur, and roasted dried mullet roe
Sashimi: Hokkaido button shrimp, a three-piece seasonal sashimi platter
Ending: Fresh sea urchin and salmon roe hand-rolled sushi
Sake side dish: Aged potato soup, caviar
Hairy crab, cucumber, and wakame seaweed vinegared dish
Fried real shishamo (smelt), scallops and king oyster mushrooms grilled in butter
Steamed monkfish liver with sake, shrimp potato paste, yuzu citrus, and squid rice
Appetizer: Char-grilled Hokkaido black wagyu sirloin, seasonal grilled vegetables
Wasabi-diluted soy sauce, rock salt, and various miso paste
[+2,000 [¥] Change to Hokkaido Black Wagyu Beef Fillet
Plate: Hokkaido Wild Yellowtail Shabu-Shabu with Miso Grease, Mushrooms
Silken Tofu, Firm Vegetables, Yuzu Pepper
Rice: Snow Crab Rice, Pickles, Red Miso Soup
Dessert: Hokkaido Sweet Potato and Homemade Vanilla Ice Cream Parfait
Tokachi Dainagon Bean Paste, Hojicha Milk Kudzu Mochi

Menu (October 14th - November 30th)
Appetizer: Yosegi lily root, hairy crab, caviar
Chrysanthemum greens, marinated chrysanthemum flowers, delicious dashi jelly
Simmered dish: Thinly sliced kudzu, Ezo abalone simmered in soy sauce
Ginkgo nuts, wood ear mushrooms, and bamboo shoots
Maple carrots, maitake mushrooms, green onions, and yuzu
Sashimi: Hokkaido button shrimp, fresh sea urchin
Two kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, and Okhotsk flat-bottom salt
Sake dishes: Matsumae-zuke herring roe, softly simmered Hokkaido octopus, and lauan butterbur
Fried breaded pacific saury, yukari (dried yukari) Fried Shiso Leaf and Shiso
Overnight Dried Shishamo, Scallops and Apple Pickles
Salmon Toba and Horenso Marinated
Side Dish: Salt-Grilled Kinki, Grated Daikon Radish, Vinegared Rice, Myoga Vinegar
Main Dish: Char-Grilled Hokkaido Kuroge Wagyu Sirloin, Seasonal Grilled Vegetables
Wasabi-Washed Soy Sauce, Rock Salt, Various Miso
[+¥2,000] Change to Hokkaido Kuroge Wagyu Fillet
Small Hot Pot: Crab Sukiyaki
Snow Crab, White Crab, Silken Tofu, White Onion
Enoki (Japanese Enoki), Kudzu Slices, Yuzu Pepper
Rice: Hokkaido Oyako Kamameshi (Pork and Eel Rice)
Autumn Salmon, Salmon Roe, Umamiji (Seaweed), Green Onion
Pickles, Red Miso Soup
Dessert: Homemade Vanilla Ice Cream with Hokkaido Milk
Baked Sweet Potato, Shiratama Dumplings, Butter Cookies
Anglaise Sauce, Mint

■■ Menu (December 1st - December 30th)
Appetizer: White roe tofu, semi-raw kuruma prawns, and horenso (shrimp)
Ponzu sauce, green onions, and shiso (perilla)
Simmered dish: Homemade Nishikyo-style cod, steamed in sake
Shirosai (white roe roll), lauan butterbur, and roasted dried mullet roe
Sashimi: Hokkaido button shrimp, a three-piece seasonal sashimi platter
Ending: Fresh sea urchin and salmon roe hand-rolled sushi
Sake side dish: Aged potato soup, caviar
Hairy crab, cucumber, and wakame seaweed vinegared dish
Fried real shishamo (smelt), scallops and king oyster mushrooms grilled in butter
Steamed monkfish liver with sake, shrimp potato paste, yuzu citrus, and squid rice
Appetizer: Char-grilled Hokkaido black wagyu sirloin, seasonal grilled vegetables
Wasabi-diluted soy sauce, rock salt, and various miso paste
[+2,000 [¥] Change to Hokkaido Black Wagyu Beef Fillet
Plate: Hokkaido Wild Yellowtail Shabu-Shabu with Miso Grease, Mushrooms
Silken Tofu, Firm Vegetables, Yuzu Pepper
Rice: Snow Crab Rice, Pickles, Red Miso Soup
Dessert: Hokkaido Sweet Potato and Homemade Vanilla Ice Cream Parfait
Tokachi Dainagon Bean Paste, Hojicha Milk Kudzu Mochi

Please also make a reservation for a meal plan or course.
*You cannot make a reservation for just the option.

■■ 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

Please also make a reservation for a meal plan or course.
*You cannot make a reservation for just the option.

■■ 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

Please make a reservation for the meal plan or course as well. *Reservations cannot be made for just the option. 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.