<What is included in the plan> ■A glass of sparkling wine for a toast (can be changed to non-alcoholic) ■Dejeuner B (a double main course that allows you to enjoy both fish and meat dishes) <Recommended points> ■We can provide a message plateIf you wish, please let us know along with the message, such as "Congratulations on your 60th birthday". ■Take a memorable photo wearing a chanchankoWe have red and purple chanchanko available, so please let us know your preferred color when you make your reservation. Our staff will be happy to help you take photos on the day. ■We can also change ingredients you don't like or cut them into bite-sized piecesIn order to allow you to dine with peace of mind, we can of course change ingredients you don't like or cut the food into bite-sized pieces and provide chopsticks. If you have any concerns, please feel free to let us know.

<What's included in the plan> ■Private room fee■Full course where you can enjoy both fish and meat dishes■Comes with a glass of champagne (non-alcoholic options available) ---------- -------------------------------------------- <May 2023. Spring menu example ＞ [Appetizer] Lightly sauteed squid with spring vegetables [Soup] Seasonal hot soup [Fish dish] Poiled cherry blossom sea bream and new potato roti Crustacean ecume [Meat dish] Chami pork fillet Roti and spring cabbage, miso béarnaise [Dessert] Strawberry and Uji matcha composition bread, after-meal drink <Example of early summer menu from June to August 2023> [Appetizer] Bone-cut conger conger frit, salad with summer vegetables and couscous [ Soup] Seasonal cold soup [Fish dishes] Thyme-flavored roasted sea bass, squid ink risotto with saffron sauce [Meat dishes] Grilled brown pork with fragrant herb sauce [Dessert] White peach compote and green Shiso sorbet bread/after-meal drink

<What's included in the plan> ■Private room fee■Full course with upgraded meat dishes to beef fillet■Comes with a glass of sparkling wine (non-alcoholic options available) --------- --------------------------------------------- <2023.3~5 Month Spring Menu Example> [Appetizer] Lightly sauteed squid with spring vegetables [Soup] Seasonal hot soup [Fish dishes] Poiled cherry blossom sea bream and new potato roti Crustacean ecume [Meat dishes] Kuroge Poiled wagyu beef fillet with truffle sauce [Dessert] Strawberry and Uji matcha composition bread and after-meal drink <Example of early summer menu from June to August 2023> [Appetizer] Bone-cut conger conger frit, salad with summer vegetables and couscous [ Soup] Seasonal cold soup [Fish dish] Thyme-flavored roasted sea bass, squid ink risotto with saffron sauce [Meat dish] Japanese black beef fillet with truffle sauce [Dessert] White peach compote and green shiso Sorbet bread/after-meal drink

This VIP room was created to entertain important guests, and features parquet floors that highlight the craftsmanship of the artisans, precious Taisho-era glass, and mantelpieces imported from overseas. Enjoy your meal in an elegant space that gives you a glimpse into the lifestyle of the owner at the time. <Included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Dejeuner C

<Included in the plan> ■Private room fee■Cheers sparkling wine■Full course of 6 dishes, where you can enjoy Kuroge Wagyu beef loin gris as a main course---------------- -------------------------------------- <Spring menu example from March to May 2023> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Hot appetizer] White asparagus gris, firefly squid sauce, saffron scent [Fish dishes] Sauteed golden sea bream New Onion velouté and sakura shrimp friture [Meat dish] Grilled Japanese black beef loin with horseradish sauce [Dessert] Citrus terrine served with Hyuga summer ice cream and bread and after-meal drink <2023. June to August early summer menu Example> [Small appetizer] A dish to start ~ete~ [Appetizer] Marinated striped horse mackerel with salt koji Various summer vegetables garden-style [Fish dish] Poiled cutlassfish with Manganji chili pepper sauce [Meat dish] Grilled Japanese black beef loin with aroma Rich red wine sauce [Finishing dish] Tempura-grilled red mutsu, Kyoto-style dashi chazuke [Dessert] Karigane Hojicha crème brûlée and mango sorbet bread / After-meal drink

-------------------------------------------------- ---- ◆Plan details◆ ■Includes private room usage fee■Cheers sake glass of champagne■Full course of 8 dishes, where you can enjoy black Japanese beef fillet as a main dish------------- ----------------------------------------- <March-May 2023 Spring 10th Anniversary Commemorative menu example> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Warm appetizer] White asparagus grilled firefly squid sauce Saffron scent [Fish dish] Sweet sea bream Grilled scales with light vegetable sauce [Meat dish] Poiled Japanese black beef fillet with yuzu pepper sauce [Dessert] Citrus terrine Served with a glass of Hyuga summer bread / After-meal drink <2023. June to August Early Summer 10th Anniversary Menu Example ＞ [Small appetizer] A dish to start ~ete~ [Appetizer] Shima mackerel marinated in salt koji, various summer vegetables garden-style [Fish dish] Grilled sweet sea bream scales, light vegetable sauce [Meat dish] Kuroge Wagyu beef fillet, black truffle madeira sauce [Finishing dish] Temphi-grilled red mutsu, Kyoto-style dashi chazuke [Dessert] Karigane Hojicha crème brûlée and mango sorbet bread / Drinks after the meal -------------- ----------------------------------------

[Meal contents] - Salt-grilled sea bream, red rice, pickled vegetables, soup, and stir-fried rice

[Menu] Seasonal vegetable potage soup Chef's special hamburger dessert bread

[Menu] Vegetable and fish salad Seasonal vegetable potage Chef's special hamburger Patisserie's special dessert bread

[Menu] Seasonal vegetable and fish salad Seasonal vegetable potage soup Seasonal fish dish Chef's special hamburger Patisserie's special dessert bread

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.