Japanese Restaurant HANANO - The Westin Osaka - TableCheck

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Message du commerçant

■ Business Hours
Lunch: 11:30 AM - 3:00 PM (Last order 2:30 PM)
Dinner: 5:00 PM - 9:30 PM (Last food order 8:00 PM, Last drink order 8:30 PM)
*Kaiseki (traditional multi-course Japanese meal): Last food order 8:30 PM, Last drink order 9:00 PM

Teppanyaki Counter: Closed Mondays (except public holidays)

▶All seats are non-smoking.

▶Prices shown include service charge and consumption tax.

▶Photos are for illustrative purposes only. Menu contents and prices are subject to change without notice.

▶Please inform us in advance of any food allergies.

▶We may not be able to accommodate seating requests.

▶Web reservations are accepted for up to 5 people at the tempura counter.

▶For private room reservations, please inquire by phone.

Inquiries: Japanese Restaurant "Hanano" 06-6440-1066 (Direct Line)

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◆ Regarding cancellation fees, our cancellation policy is as follows: ・2-7 days before use: 30% of the fee ・1 day before use: 80% of the fee ・On the day of use or if you do not show up: 100% of the fee If you request a cancellation, we will refund the amount minus the cancellation fees listed above at a later date. ◆ Notes * In addition to the all-you-can-eat menu, Izakaya Hanano also offers a la carte menu items (additional charges apply). * Drinks are charged separately. * Not applicable to all discounts due to special events. (Co-Core Club benefits, meal tickets, gourmet tickets, etc.) * Photos are for illustrative purposes only.

■■ Menu (May 8th - June 30th) ■■
• Dashi (Japanese soup stock) Experience
Hana's First Dashi
• Craftsman's Skill Experience
Hydrangea Kinton (sweet potato paste)
• Tea Ceremony Experience
Matcha (green tea)
• Garden Making Experience
Karesansui (dry landscape garden), Kanniwa (sweet garden), Fresh Greenery

• First Tier: Hassun (assorted small dishes)
Mizuna and Chicken Breast in Mustard Dressing
Fried Young Ayu (sweetfish) with Matcha Salt
Water Eggplant Wrapped in Prosciutto
Baby Octopus and Okra with Young Corn Jelly
Yomogi Fu Dengaku (grilled mugwort gluten with miso glaze)
Pickled Potato Salad
Japanese-style Vichyssoise
Fried Baby Potato with Poppy Seeds
Fruit Tomato with Egg Yolk Vinegar

• Second Tier: Japanese Sweets
Old-fashioned Pudding
Sweet Potato Jelly
Fried Yuba Mille-feuille with Strawberry Cream
Shiratama (rice flour dumplings) with Nuts and Zenzai (sweet red bean soup)

• Third Tier: Fresh Fruit Lemon Jelly Topping
Melon, Orange, Mango, Blueberry, Pineapple Compote, Cherry, Mint

* Rice Dish
Steamed Horse Mackerel with Fresh Ginger, Perilla Leaf, Myoga Ginger, Toasted Sesame Seeds
* Soup
Conger Eel and Grilled Eggplant, Plum Paste, Green Vegetables, Carrot, Yuzu

* Drinks
Three Seasonal Select Teas

■■ Menu (May 8th - June 30th) ■■
• Dashi (Japanese soup stock) Experience
Hana's First Dashi
• Craftsman's Skill Experience
Hydrangea Kinton (sweet potato paste)
• Tea Ceremony Experience
Matcha (green tea)
• Garden Making Experience
Karesansui (dry landscape garden), Kanniwa (sweet garden), Fresh Greenery

• First Tier: Hassun (assorted small dishes)
Mizuna and Chicken Breast in Mustard Dressing
Fried Young Ayu (sweetfish) with Matcha Salt
Water Eggplant Wrapped in Prosciutto
Baby Octopus and Okra with Young Corn Jelly
Yomogi Fu Dengaku (grilled mugwort gluten with miso glaze)
Pickled Potato Salad
Japanese-style Vichyssoise
Fried Baby Potato with Poppy Seeds
Fruit Tomato with Egg Yolk Vinegar

• Second Tier: Japanese Sweets
Old-fashioned Pudding
Sweet Potato Jelly
Fried Yuba Mille-feuille with Strawberry Cream
Shiratama (rice flour dumplings) with Nuts and Zenzai (sweet red bean soup)

• Third Tier: Fresh Fruit Lemon Jelly Topping
Melon, Orange, Mango, Blueberry, Pineapple Compote, Cherry, Mint

* Rice Dish
Steamed Horse Mackerel with Fresh Ginger, Perilla Leaf, Myoga Ginger, Toasted Sesame Seeds
* Soup
Conger Eel and Grilled Eggplant, Plum Paste, Green Vegetables, Carrot, Yuzu

* Drinks
Three Seasonal Select Teas

■■ Menu (April 1st - April 30th) ■■ Appetizer: Freshly dug bamboo shoots from Kaizuka, Osaka, topped with cod roe
Simmered dish: Pureed green peas, steamed cherry blossom sea bream, bracken fern
Sashimi: Seared bonito and three kinds of seasonal sashimi
Side dish: Steamed abalone and cherry tomatoes with egg yolk vinegar
Firefly squid and wild garlic jelly
Sea urchin bite-sized sushi and wasabi flower
Clams and okara simmered in broth, seared scallop wrapped in seaweed
Small octopus simmered in cherry blossom broth, Japanese angelica simmered in white broth
Side dish: Charcoal-grilled Omi beef, broad beans in pods, young corn with ears
Main dish: Young sweetfish and spring vegetable tempura
Bowl dish: Abalone shabu-shabu
or Abalone and white asparagus Butter-fried
Rice: Bamboo shoot and sakura shrimp kamameshi
or Wagyu beef sukiyaki kamameshi
Pickles, red miso soup
Dessert: Wasanbon panna cotta
or seasonal fruit

■■ Menu (April 1st - April 30th) ■■ Appetizer: Freshly dug bamboo shoots from Kaizuka, Osaka, topped with cod roe
Simmered dish: Pureed green peas, steamed cherry blossom sea bream, bracken fern
Sashimi: Seared bonito and three kinds of seasonal sashimi
Side dish: Steamed abalone and cherry tomatoes with egg yolk vinegar
Firefly squid and wild garlic jelly
Sea urchin bite-sized sushi and wasabi flower
Clams and okara simmered in broth, seared scallop wrapped in seaweed
Small octopus simmered in cherry blossom broth, Japanese angelica simmered in white broth
Side dish: Charcoal-grilled Omi beef, broad beans in pods, young corn with ears
Main dish: Young sweetfish and spring vegetable tempura
Bowl dish: Abalone shabu-shabu
or Abalone and white asparagus Butter-fried
Rice: Bamboo shoot and sakura shrimp kamameshi
or Wagyu beef sukiyaki kamameshi
Pickles, red miso soup
Dessert: Wasanbon panna cotta
or seasonal fruit

■■ Menu (May 1st - May 31st) ■■ Appetizer: Japanese-style vichyssoise with new onions and new potatoes
Simmered dish: Pike conger with kudzu starch, egg tofu, and new water shield
Sashimi: Assortment of four kinds of seasonal sashimi
Side dish: Live octopus and snap peas with fermented fish innards butter
Marinated Malabar spinach and cherry tomatoes
Conger eel rice dumpling sushi, arrow feather lotus root, and prosciutto-wrapped eggplant
Sake lees cheese and soft-boiled egg marinated in Saikyo miso, pickled potato salad
Main dish: Charcoal-grilled Omi beef and seasonal grilled vegetables
Strong dish: Young sweetfish, grilled with salt or deep-fried
Bowl dish: Eel and taro Yuba Chawanmushi (steamed egg custard with tofu skin)
Rice: Kamameshi (rice cooked in a pot) with turban shell and new ginger or Kamameshi with sea bream and myoga ginger
Pickles, Red miso soup
Dessert: Pineapple yogurt sorbet
or Seasonal fruit

■■ Menu (May 1st - May 31st) ■■ Appetizer: Japanese-style vichyssoise with new onions and new potatoes
Simmered dish: Pike conger with kudzu starch, egg tofu, and new water shield
Sashimi: Assortment of four kinds of seasonal sashimi
Side dish: Live octopus and snap peas with fermented fish innards butter
Marinated Malabar spinach and cherry tomatoes
Conger eel rice dumpling sushi, arrow feather lotus root, and prosciutto-wrapped eggplant
Sake lees cheese and soft-boiled egg marinated in Saikyo miso, pickled potato salad
Main dish: Charcoal-grilled Omi beef and seasonal grilled vegetables
Strong dish: Young sweetfish, grilled with salt or deep-fried
Bowl dish: Eel and taro Yuba Chawanmushi (steamed egg custard with tofu skin)
Rice: Kamameshi (rice cooked in a pot) with turban shell and new ginger or Kamameshi with sea bream and myoga ginger
Pickles, Red miso soup
Dessert: Pineapple yogurt sorbet
or Seasonal fruit

■■ Menu (April 1st - April 30th) ■■
Appetizer: Firefly squid and surf clam with ginger jelly
Simmered dish: Oilfish kudzu starch, egg tofu, fiddlehead ferns
Sashimi: Three kinds of seasonal sashimi
Side dish: Steamed abalone and cherry tomatoes with egg yolk vinegar
　　　　Sea bream milt with ponzu sauce, clams and okara simmered in broth
　　　　Needlefish temari sushi, baby octopus simmered in cherry blossom sauce, Japanese angelica simmered in white broth
　　　　Green asparagus and baby corn with sesame dressing
Main dish: Cherry blossom scented Omi beef roast beef, seasonal grilled vegetables
【+2,000 yen】Change to charcoal-grilled Omi beef
Strong dish: Soba noodles with wasabi flowers
Bowl dish: Deep-fried cherry salmon and bamboo shoots
Rice dish: Bamboo shoot and green pea rice cooked in a pot, pickles, red miso soup
Dessert: Wasanbon sugar panna cotta
　　　　or Seasonal fruit

■■ Menu (May 1st - May 31st) ■■ Appetizer: Japanese-style vichyssoise with new onions and new potatoes
Simmered dish: Steamed grunt fish with sake, egg tofu, and new water shield
Sashimi: Three kinds of seasonal sashimi
Side dish: Live octopus and snap peas with fermented fish innards butter
　　　　Malabar spinach and cherry tomatoes marinated in broth
　　　　Conger eel rice dumpling sushi, arrow feather lotus root, and water eggplant wrapped in prosciutto
　　　　Pickled potato salad
Main dish: Grilled abalone with butter and seaweed sauce
【+2,000 yen】Add grilled young sweetfish with salt
Strong dish: Sudachi seaweed soba noodles
Bowl dish: Herring and eggplant
Rice: Whitebait and mixed grain rice cooked in a pot
　　　　Pickles and red miso soup
Dessert: Pineapple yogurt sorbet
　　　　or seasonal fruit

■■ Menu (April 1st - April 30th) ■■
Appetizer: Firefly squid and surf clam with ginger jelly
Simmered dish: Oilfish kudzu starch, egg tofu, fiddlehead ferns
Sashimi: Three kinds of seasonal sashimi
Side dish: Steamed abalone and cherry tomatoes with egg yolk vinegar
　　　　Sea bream milt with ponzu sauce, clams and okara simmered in broth
　　　　Needlefish temari sushi, baby octopus simmered in cherry blossom sauce, Japanese angelica simmered in white broth
　　　　Green asparagus and baby corn with sesame dressing
Main dish: Cherry blossom scented Omi beef roast beef, seasonal grilled vegetables
【+2,000 yen】Change to charcoal-grilled Omi beef
Strong dish: Soba noodles with wasabi flowers
Bowl dish: Deep-fried cherry salmon and bamboo shoots
Rice dish: Bamboo shoot and green pea rice cooked in a pot, pickles, red miso soup
Dessert: Wasanbon sugar panna cotta
　　　　or Seasonal fruit

■■ Menu (May 1st - May 31st) ■■ Appetizer: Japanese-style vichyssoise with new onions and new potatoes
Simmered dish: Steamed grunt fish with sake, egg tofu, and new water shield
Sashimi: Three kinds of seasonal sashimi
Side dish: Live octopus and snap peas with fermented fish innards butter
　　　　Malabar spinach and cherry tomatoes marinated in broth
　　　　Conger eel rice dumpling sushi, arrow feather lotus root, and water eggplant wrapped in prosciutto
　　　　Pickled potato salad
Main dish: Grilled abalone with butter and seaweed sauce
【+2,000 yen】Add grilled young sweetfish with salt
Strong dish: Sudachi seaweed soba noodles
Bowl dish: Herring and eggplant
Rice: Whitebait and mixed grain rice cooked in a pot
　　　　Pickles and red miso soup
Dessert: Pineapple yogurt sorbet
　　　　or seasonal fruit

■■ Plan Details ■■
・Private room guaranteed (room charge free)
・Kaiseki course
・Free drinks (last order at 90 minutes)
　Contents: Bottled beer, shochu, sake, soft drinks
　　【+500 yen】 Additional red or white wine

■■ Menu (March 2nd - April 24th) ■■
Appetizer: Bamboo shoots and konjac, squid with sansho pepper dressing
　　　Stir-fried and simmered young burdock root Bonito flakes, Fukusa-yaki tamago (egg wrapped in a cloth)
Needlefish sushi, pickled myoga ginger, glazed shrimp
Green asparagus rice cracker fritters
Snap peas and cream cheese wrapped in prosciutto
Simmered dish: White fish kudzu starch, egg tofu, kurumi
Petal-shaped radish and carrot, plum paste, yuzu
Sashimi: Three kinds of seasonal sashimi, garnish
Wasabi soy sauce, chili vinegar, sun-dried salt
Side dish: Omi beef roast beef, seasonal grilled vegetables
Onion sauce, butterbur sprout miso
Main dish: Firefly squid and spring mountain vegetable tempura
Lemon, grated tempura dipping sauce, seaweed salt
Bowl dish: Young bamboo shoot stew, sea bream roe, butterbur, kinome leaves
Rice: Sakura shrimp and rapeseed flower rice in a pot, pickles, red miso soup
Dessert: Seasonal fruit
■■ Menu (April 27th - June 26th) ■■
Appetizer: Baby Octopus and Tomato Okra and jelly, garfish and shrimp with sesame dressing, sea bream wrapped in bamboo leaves sushi, sweet pickled ginger
Teriyaki duck, conger eel roll, egg castella, eggplant wrapped in prosciutto, edamame
Simmered dish: Pike conger with kudzu starch, deep-fried tofu, carrot, green beans, plum paste, yuzu
Sashimi: Three kinds of seasonal sashimi, garnish, wasabi soy sauce, chili vinegar, sun-dried salt
Side dish: Abalone butter grilled, green asparagus, baby corn, watercress
Main dish: Deep-fried young sweetfish, sweet pepper stuffed with shrimp, kelp salt, lemon
Bowl dish: Grilled eggplant, Wagyu beef simmered in yoshino style, green vegetables, ginger, scallions
Rice dish: Sea bream and myoga rice, pickles, red miso soup
Dessert: Seasonal fruit

■■ Plan Details ■■
・Private room guaranteed (room charge free)
・Kaiseki course
・Free drinks (last order at 90 minutes)
　Contents: Bottled beer, shochu, sake, soft drinks
　　【+500 yen】 Additional red or white wine

■■ Menu (March 2nd - April 24th) ■■
Appetizer: Spring cabbage and smoked salmon
　　　Cauliflower florets, spicy radish jelly
　　　　Salted kelp, fried egg, mini amaranth
Simmered dish: Live clam paste, spring radish, crouched
　　　　Petal carrot, kinome leaves
Sashimi: Three kinds of seasonal sashimi, garnish
　　　　Wasabi soy sauce, chili vinegar
Hassun (assorted appetizers): Bamboo shoots and konjac, squid with kinome dressing
　　　　Stir-fried young burdock root Bonito flakes, Fukusa-yaki tamago (egg wrapped in a cloth)
Needlefish sushi, pickled myoga ginger, glazed shrimp
Green asparagus rice cracker fritters
Snap peas and cream cheese wrapped in prosciutto
Side dish: Abalone and new potato butter sautéed
Bowl dish: Young bamboo shoot stew, sea bream roe, butterbur, kinome leaves
Rice: Green pea rice in a pot, pickles, red miso soup
Dessert: Seasonal fruit

■■ Menu (April 27th - June 26th) ■■
Appetizer: Pike conger sashimi and boiled octopus with vinegar jelly, tomato, okra, plum paste, perilla
Simmered dish: Sawani soup, daikon radish, carrot, new burdock root, mizuna greens, shiitake mushroom, golden pork, black pepper
Sashimi: Two kinds of seasonal sashimi, garnishes, wasabi soy sauce, chili vinegar
Hassun (assorted small dishes): Green tuna and shrimp with cucumber Ma-ae (a type of salad), Mozuku seaweed and grated yam, Water eggplant wrapped in prosciutto, Small sea bream wrapped in bamboo leaves sushi, Sweet pickled ginger
　　　　Duck teriyaki, Conger eel Yawata roll, Egg castella cake, Edamame
Side dish: Grilled young sweetfish with salt, Water pepper vinegar
Main dish: Sudachi soba noodles, Sakura shrimp tempura
Bowl dish: Herring and eggplant, Green vegetables, Carrot, Kinome leaves
Rice: Shirasu and mixed grain rice cooked in a pot, Pickles, Red miso soup
Dessert: Seasonal fruit

■■ Menu (May 1st - May 31st) ■■ Appetizer: Raw sesame jelly, shrimp, colorful vegetable garnish, wasabi jelly
Simmered dish: Sea bream kudzu starch, egg tofu
Sashimi: Two kinds of seasonal sashimi
Assorted appetizers: Small sea bream rice dumpling sushi, arrow feather lotus root, shrimp head spring roll
Egg castella, water eggplant wrapped in prosciutto
Sweet potato simmered in lemon, mugwort gluten dengaku
Small octopus and tomato, okra jelly
Main dish: Grilled grunt fish in Wakasa style
[+1,500 yen] Change to grilled young sweetfish with salt
Bowl dish: Fried conger eel and eggplant in dashi broth
Rice: Rice cooked in a pot with new ginger and minced chicken
Pickles, red miso soup
Dessert: Roasted green tea pudding
or Seasonal fruit

■■ Menu (May 1st - May 31st) ■■ Appetizer: Raw sesame jelly, shrimp, colorful vegetable garnish, wasabi jelly
Simmered dish: Sea bream kudzu starch, egg tofu
Sashimi: Two kinds of seasonal sashimi
Assorted appetizers: Small sea bream rice dumpling sushi, arrow feather lotus root, shrimp head spring roll
Egg castella, water eggplant wrapped in prosciutto
Sweet potato simmered in lemon, mugwort gluten dengaku
Small octopus and tomato, okra jelly
Main dish: Grilled grunt fish in Wakasa style
[+1,500 yen] Change to grilled young sweetfish with salt
Bowl dish: Fried conger eel and eggplant in dashi broth
Rice: Rice cooked in a pot with new ginger and minced chicken
Pickles, red miso soup
Dessert: Roasted green tea pudding
or Seasonal fruit

■■ Menu (May 1st - May 31st) ■■ Appetizer: Boiled abalone, white asparagus, kuruma shrimp, sea urchin jelly, grated yuzu
Sashimi: Three kinds of seasonal fresh fish
Tempura: Kuruma shrimp, large kuruma shrimp (rare style)
　　　　Bigfin reef squid with caviar, young sweetfish, scallop
　　　　Two ways of eating raw sea urchin, Omi beef fillet
　　　　Kaga lotus root, green asparagus
　　　　Kamiyama shiitake mushroom, red eggplant, sweet corn
Palate cleanser: Fruit tomatoes, candied in lemon-scented honey
Vinegared dish: Jellyfish vinegar, accordion cucumber, wakame seaweed, sesame seeds, chopped myoga ginger
Rice: Niigata Prefecture Sado Island Koshihikari rice "Toki no Fuku" kamameshi with tempura rice bowl
　　　　Red miso soup, pickles
Dessert: Miyazaki mango

■■ Benefits ■■
① Anniversary Plan Exclusive Course 🍴
Please enjoy a seasonal course carefully selected by Chef Ebisawa.
② Toasting Drink 🥂
One glass of sparkling wine per person is provided. Non-alcoholic alternatives are available on request.
③ Anniversary Dessert
Celebrate with a special flaming presentation 🔥 exclusive to this plan. We will write a short message for your guest on the dessert plate (about 20 characters).

■■ Sample Menu ■■
- Appetizer
- Soup
- Lobster tail (or)
Ezo abalone, Chef’s style
- Omi beef sirloin steak 80g
- Assorted grilled seasonal vegetables
- Kama-cooked white rice or Garlic rice with wagyu
- Pickles and red miso soup
- Flambé dessert (with message plate)

■■ Benefits ■■ ① Anniversary plan exclusive course 🍴 Enjoy a course using seasonal ingredients carefully selected by Chef Ebisawa ② Toast drink 🥂 One glass of sparkling wine per person We can also change to non-alcoholic ③ We will write your desired message on the dessert exclusive to the anniversary dessert plan (20 characters or less) ■■ Menu (example) ■■ ・ Seasonal hors d'oeuvres ・ Braised Wagyu beef and foie gras with potato puree ・ Consommé soup with estragon flavor ・ Butter-grilled Ezo abalone ・ Live spiny lobster chef's choice style ・ Omi beef steak fillet 80g or sirloin 100g ・ Colorful grilled vegetables ・ Pot-cooked white rice or garlic rice ・ Pickles and red soup ・ Anniversary dessert (with message plate)

■■ Menu (May 1st - June 30th) ■■
• Firefly squid, sea bream, and bamboo shoot in a Genovese style
• Spring vegetables in a Japanese-style consommé
• Braised Wagyu beef with Madeira sauce
• Lobster tail or Ezo abalone
• Omi beef sirloin steak 80g
- 100g sirloin +2,500 yen
- 120g sirloin +4,500 yen
- 80g fillet +1,800 yen
- 100g fillet +4,300 yen
- 120g fillet +6,300 yen
• Colorful grilled vegetables
• Sado-grown specially cultivated rice "Toki no Fuku" cooked in a pot / Garlic rice with Wagyu beef / Homemade Hayashi rice
• Pickles and red miso soup
• French toast with vanilla ice cream and strawberry sauce

■■ Menu (May 1st - June 30th) ■■
• Seared Wagyu Beef with Aromatic Citrus
• Consommé Soup
• Beef Marinated in Miso and Harihari Salad
• Japanese Black Wagyu Beef Steak
　[Fillet] 100g ¥18,000, 120g ¥21,000, 140g ¥23,000
　[Loin] 120g ¥18,000, 140g ¥21,000, 160g ¥23,000
• Colorful Grilled Vegetables
• Rice Cooked in a Pot with Specially Cultivated Sado Island Rice "Toki no Fuku"
【+¥1,200】Change to Garlic Rice with Wagyu Beef
• Pickles and Red Miso Soup
• Seasonal Dessert

■■ Menu (May 1st - May 31st) ■■
・Seared Wagyu Beef with Aromatic Citrus
・Sea Bream and Firefly Squid Acqua Pazza
・Grilled Abalone with Fermented Butter Aroma
・Harihari Salad
・"Directly Sourced" Omi Beef Teppanyaki
　[Fillet] 80g ¥23,000, 100g ¥26,000, 120g ¥28,000
　[Loin] 100g ¥23,000, 120g ¥26,000, 140g ¥28,000
・Lightly Roasted Spring Vegetables with Arima Sansho Pepper Tapenade
・Sakura Shrimp Garlic Rice
　or Sado Island Special Cultivation Rice "Toki no Fuku" Cooked in a Pot
　Pickles, Red Miso Soup
・Seasonal Dessert

■■ Menu (May 1st - June 30th) ■■
・Bite-sized seared sushi
・Mi-cuit bluefin tuna with burnt soy sauce cream sauce
・Sea bream and firefly squid acqua pazza
・Seared Wagyu beef with aromatic citrus
・Grilled live kuruma shrimp and scallops
【+¥5,000】Change to salt-crusted steamed abalone
・Omi beef steak
【Fillet】80g ¥28,500, 100g ¥31,500, 120g ¥33,500
【Loin】100g ¥28,500, 120g ¥31,500, 140g ¥33,500
・Colorful grilled vegetables
・Sado-produced specially cultivated rice "Toki no Fuku" cooked in a pot
or Sakura shrimp garlic rice
・Pickles Red miso soup
• Seasonal dessert

■■ Menu (May 1st - June 30th) ■■
• Bite-sized seared sushi
• Bluefin tuna mi-cuit with burnt soy sauce cream sauce
• Mini Japanese-style consommé
• Seared Wagyu beef with aromatic citrus
• Grilled live spiny lobster (1/2 tail)
• Salt-crusted steamed live abalone (150g) with sansho pepper tapenade
• Omi beef steak
Fillet 80g or sirloin 100g
• Colorful grilled vegetables
• Rice cooked in a pot with specially cultivated Sado rice "Toki no Fuku" / Sakura shrimp garlic rice / Hayashi rice
• Pickles and red miso soup
• Seasonal dessert

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