Appetizers: Boiled soybeans, simmered sardines, seared ink
Shrimp kenchinyaki (grilled and steamed), plum fu (wheat gluten)
Simmered kumquats, warabi squid, red and white plum turnip

Clearance: Sea bream (marinated with salted water)
Tofu, green quinoa, sea bream, yuzu

Sashimi: Seared Spanish mackerel with pounded condiments

Grilled Appetizers: Grilled silver cod marinated in miso
Grilled bamboo shoots, simmered chard, lotus root

Simmered dish: Young bamboo shoots

Steamed dish: Steamed conger eel and turnip
Bekko sauce

Finishing dish: Soup with sake lees
Rice: Lotus root and small sardine rice
Assorted pickles

Fruit: Pear pudding

Menu

Appetizer: Soft-boiled Abalone, Kelp with Roe, Boiled Soybeans

Appetizer: Stone-grilled Blowfish Milt
Raw Sea Urchin with Tortoiseshell Sauce

Soup: Whole Soft-shelled Turtle Hot Pot
Grilled Rice Cake, Kyoto Leek, Tofu, Dew Ginger

Sashimi: Wild Red Sea Bream Sashimi
Shrimp Wash

Grilled Appetizer: White Sweet Snapper with Miso and Yuzu Yuan
Simmered Carrots, Hajikami

Simmered Mix: Young Bamboo Stew

Steamed Dish: Deep-fried Spiny Lobster with Rice Crackers
Cod Buds, Kogoumi, and Delicious Dashi Stock

Finishing Dish: Soup with Lees and Soup
Rice: Bamboo Shoot Rice
Pickles

Fruit: Red Madan and Strawberry
Wine Jelly, Mint

Dessert: Kudzu Strips

Daitokuji Temple
Sashimi
Red Sea Bream, Squid, Garnish

Appetizers: Boiled Salad, Omelet, Miso-Marinated Fish
Simmered Moroko Fish, Chakin-fu (Wheat Flour)
Deep-fried Maitake Mushrooms, Chestnuts
Grilled Arihira Oyster, Kiku-kabu (Chrysanthemum Turnip)

Simmered Mixed Vegetables: Turnip, Small Sweet Potato, Sansho-fu (Wheat Flour)
Nanking Tofu, Koya Tofu (Simmered Tofu with Tamajime)
Snow Peas, Momiji-fu (Wheat Flour)

Clear Soup
Duck-shaped Duck Head Duck, Japanese Kelp, Wasabi

Grilled Appetizers: Winter Yellowtail Steak with Mizore Sauce
Sweet Potato, Shiitake Mushroom, Sanda-mame (Beans)
Sasa-onion, Sansho Pepper

Rice: Shimeji Mushroom Rice
Pickles

Dessert
Today's Mousse
Fruit

*The dishes are subject to change depending on what's in stock. Thank you for your understanding.
The menu will be updated as soon as it's finalized.

Appetizer: Boiled Soybeans
Shrimp Kenchinyaki, Steamed Sardines, Ume Fu (Wheat Flour)
Chestnuts with Skin, Warabi Squid, Red and White Plum Turnip

Clearance: Sea Bream Prepared with Salt
Tofu, Uguisu Greens, Yuzu

Sashimi: Grilled Spanish Mackerel
Shrimp and Shredded Myoga with Ponzu Sauce

Grilled Appetizer: Bamboo Shoots with Two Colors, Dengaku-yaki
Fried Butterbur Shoots, Lotus Root

Simmered: Shrimp and Sweet Potato with Delicious Dashi, Yuzu
Rape Blossoms, Red Grated Onion, and Thread-sliced Onion

Hot Dish: Conger Eel and Egg Marinated Horaku-yaki
Lily Root, Kyoto Leek

Finishing Dish: Soup: Kasujiru (Sake Lees Soup)
Rice: Sea Bream and Rice
Pickled Pickles: Assorted

Fruit: Pear Pudding

*The menu may change monthly. Thank you for your understanding.

The menu will be updated as it is finalized.

Appetizer: Boiled soybeans, salted sea bream
Grilled and steamed shrimp, simmered sardines, plum and tofu
Simmered kumquat, warabi squid, red and white plum turnip

Clearance: Sea bream prepared with salted water, seared tang ink
Tofu, uguisuna, yuzu

Sashimi: Wild red sea bream thinly sliced
Sweet shrimp with golden caviar
Garnish

Grilled Appetizer: Grilled manga tuna with miso yuan sauce
Eel rolled in Yawatamaki, simmered in charcoal, lotus root

Simmered Dish: Young bamboo shoots

Steamed Dish: Steamed tilefish and turnip
Bekko sauce

Dish: Soup: Lees soup
Rice: Steamed conger eel sushi

Fruit: Pear pudding

*The menu may change monthly. Thank you for your understanding.

The menu will be updated as it is finalized.

Appetizer: Sweet and sour turnip persimmon, seared Chinese ink
Simmered Yoshino shrimp, kamaboko (fish paste), herring roe
Pine cone arrowhead, simmered kumquat, vinegared myoga

Soup: Lobster sashimi, shiitake mushrooms, yuzu citrus, namafu (wheat gluten)

Sashimi: Thinly sliced yellowtail, sweet shrimp
Garnish: Ponzu sauce

Grilled dish: Grilled mandarin tuna marinated in miso
Simmered chard, plum and pine needles, snow-ringed lotus root

Simmered dish: Omi daikon radish with yuzu miso, soft-boiled octopus

Steamed dish: Steamed red sea bream and turnip

Dish: Soup: Sake lees soup
Rice: Steamed conger eel sushi

Fruit: Assorted fruit platter

Appetizer: Soft-boiled abalone, kelp with roe, boiled soybeans

Appetizer: Stone-grilled pufferfish milt
Raw sea urchin with tortoiseshell sauce

Soup: Whole soft-shelled turtle soup
Grilled green onions, grilled gluten, green onions, dewy ginger

Sashimi: Wild red sea bream sashimi
Washed tiger prawns

Grilled appetizer: White tilefish grilled with miso and yuzu sauce
Simmered char roe, hajikami

Simmered mixed dish: Young bamboo shoots

Steamed dish: Deep-fried spiny lobster with rice crackers
Cod buds, kogoumi, and delicious dashi broth

Finishing dish: Soup with sake lees (kasu miso soup)
Rice: Steamed conger eel sushi

Fruit: Red madonna, strawberries
Wine jelly, mint

Dessert: Kudzu strips

A bento box filled with grilled fish, omelet, and fried shrimp. with dessert