○ Toast Drink (Choose from a glass of sparkling wine, non-alcoholic sparkling wine, ginger ale, or oolong tea)
○ Amuse-bouche
○ Hors d'oeuvres (Choose one from the list below)
・Kobe Pork and Foie Gras Pâté with a Sherry Vinegar Sauce Fragrant with Nuts and Walnuts
・Setouchi Seafood Salad with Remoulade Sauce and Tomato Jelly
○ Soup of the Day
○ Main Dish (Choose one from the list below)
○ Pastry Chef's Special Dessert
○ Mignardises (Small Confections)
○ Coffee or Tea

●●December 1, 2025 - February 28, 2026●●
・Pan-fried Fresh Fish Direct from the Setouchi Islands with Anchovy Butter Sauce
・Cod and Rokko Mushroom Gratine with Orecchiette and Winter Vegetables
・Awaji Ebisu Mochi Pork Meunière with Rokko Miso Arima sansho pepper sauce
Slowly simmered specially selected beef patties wrapped in fillet, served with Asago Iwatsu leek and Chinese cabbage fondue

○ Toast Drink (Choose from a glass of sparkling wine, non-alcoholic sparkling wine, ginger ale, or oolong tea)
○ Amuse-bouche
○ Hors d'oeuvres (Choose one from the list below)
・Kobe Pork and Foie Gras Pâté with a Sherry Vinegar Sauce Fragrant with Nuts and Walnuts
・Setouchi Seafood Salad with Remoulade Sauce and Tomato Jelly
○ Soup of the Day
○ Main Dish (Choose two from the list below)
○ Pastry Chef's Special Dessert
○ Mignardises (Small Confections)
○ Coffee or Tea

●●December 1, 2025 - February 28, 2026●●
・Pan-fried Fresh Fish Direct from the Setouchi Islands with Anchovy Butter Sauce
・Cod and Rokko Mushroom Gratine with Orecchiette and Winter Vegetables
・Awaji Ebisu Mochi Pork Meunière with Rokko Miso Arima sansho pepper sauce
Slowly simmered specially selected beef patties wrapped in fillet, served with Asago Iwatsu leek and Chinese cabbage fondue

○Cheers drink (choose from glass of sparkling wine/non-alcoholic sparkling wine/ginger ale/oolong tea) ○Amuse bouche ○Tamura trout homemade fumé with gorgeous colorful vegetables ○Soup of the day ○Lobster roti and herb risotto Lobster mousseline ○ Specially selected beef grille with hot vegetables Mustard sauce ○ Patissier special dessert (2 types are available. Please choose your favorite one) ○ Friandise (small sweets) ○ Coffee or tea

○ Toast drink (choose from sparkling wine by the glass/non-alcoholic sparkling wine/ginger ale/oolong tea) ○ Fresh local vegetable salad ○ Soup of the day ○ Grilled Kobe beef loin with mustard sauce and seasonal vegetables ○ Pastry chef's special dessert (2 types available. Please choose your favorite) ○ Coffee or tea * Kobe beef loin is 80g. Additional meat is available upon request.

○ Welcome drink (choose one: glass of sparkling wine / non-alcoholic sparkling wine / ginger ale / oolong tea)
○ Amuse-bouche
○ Please choose one appetizer:
・Kobe pork and foie gras pâté with a nut- and walnut-scented sherry vinegar sauce
・Today’s selection of seafood
○ Soup of the day
○ Choice of one main course (menu changes by season; please select one from the choices below)
○ Pastry chef’s special anniversary cake (served with a message plate — please select your preferred message when booking)
○ Bouquet & commemorative photo
○ Mignardises (petit fours)
○ Coffee or tea

●● Sep 1–Nov 30, 2025 ●●
・Pan-seared fresh fish from Setouchi with anchovy butter sauce
・Setouchi red sea bream roulade with autumn mushrooms and pancetta sauce
・Fricassée of Tanba red chicken and autumn vegetables, served with Jerusalem artichoke and chrysanthemum greens (shungiku)
・Roasted premium beef with croquettes of sweet potato and chestnut scented with Rokko miso, served with chestnut velouté and a port sauce

○ Welcome toast drink (choose one: glass of sparkling wine / non‑alcoholic sparkling wine / ginger ale / oolong tea)
○ Amuse‑bouche
○ Please choose one appetizer:
・Kobe pork and foie gras pâté with nut and walnut‑scented sherry vinegar sauce
・Today’s seafood plate
○ Today’s soup
○ Choose any 2 main dishes (menu changes seasonally; please select two from the choices below)
○ Pastry chef’s special anniversary cake (served with a message plate — please select your desired message when booking)
○ Bouquet & commemorative photograph
○ Mignardises (petit sweets)
○ Coffee or tea

●● 2025/9/1–2025/11/30 ●●
・Pan‑seared fresh fish from the Seto Inland Sea with anchovy‑butter sauce
・Roulade of red seabream (Momiji‑dai) from the Seto Inland Sea with autumn mushroom and pancetta sauce
・Fricassée of Tanba red chicken and autumn vegetables, served with Jerusalem artichoke and chrysanthemum greens
・Roasted premium beef with Rokkō miso‑scented sweet potato and chestnut croquette, chestnut velouté and port wine sauce

[Plan flow] ○ 11:30- Lunch at "Le Coeur Kobe" ○ 13:30- After counseling at "La Cher", spa bathing ○ 14:30- Esthetic at "La Cher" [Lunch menu] ○ Choice of one drink ○ Amuse bouche ○ Choice of 1 hors d'oeuvre ○ Today's soup ○ Choice of 1 main dish (You can check the menu for all 5 items at Grace Lunch) ○ Pastry chef's special dessert ○ Friandise (small) Sweets) ○Coffee or tea [Spa] Enjoy the full range of spa facilities, including a highly concentrated carbonated spring, an aroma blower bath, and a nano-mist sauna that transforms steam into ultrafine particles. In the washing area, all units are equipped with shower heads "Miracle Plus" that you can feel the facial beauty effect that has become a hot topic in commercials. In the powder room, you can experience the latest salon-only equipment, the ReFa Beauty Tech Hair Dryer and the ReFa Beauty Straightener. [Esthetic menu] You can choose your favorite menu from 2 types. ○ Body oil treatment 45 minutes (legs & back) ○ Facial treatment 45 minutes (decollete & facial) * 30 minutes option (head treatment etc.) can be added for an additional 7,700 yen. Please inquire when making a reservation.

[Plan flow] ○ 11:30- Lunch at "Le Coeur Kobe" ○ 13:30- Spa bathing at "La Cher" [Lunch menu] ○ Selectable one drink ○ Amuse bouche ○ Selectable hors d'oeuvre ○ Soup of the day ○ 1 main dish to choose from (You can check the menu for all 5 items at Grace Lunch.) ○ Pastry chef's special dessert ○ Friandises (small sweets) ○ Coffee or tea It is a very profitable plan that is a set. Please enjoy the relaxation spa (bathing) in a space full of openness. ○ Carbonated spring Carbonated spring in which carbon dioxide gas (carbon dioxide) is dissolved. When absorbed through the skin, blood vessels dilate and more blood flows. In addition to beautiful skin, you can expect various effects. ○ Aroma Blower Bath Entrust your mind and body to the scent of aroma drifting near the surface of the water. Negative ions are generated when the bubbles burst, loosening the skin and muscles, and the essential oils of the aroma circulate in the blood, working throughout the body. ○Nano Steam Sauna Using special technology, the mist sauna transforms steam into ultrafine particles at a low temperature of 43°C to 45°C. ○Rain mist shower You can cool down without straining your body by taking a rain mist shower where fine mist of water pours down from the ceiling. It tightens the open pores, so your makeup will stick better.

○Toasting drinks (you can choose from a glass of sparkling wine/non-alcoholic sparkling wine/ginger ale/oolong tea) ○Amuse bouche ○2 appetizers ○Soup ○Fresh fish dishes delivered directly from Setouchi ○Domestic beef fillet poire with mustard sauce ○Grand dessert (Wagon service with pastry chef's special dessert) ○Coffee or tea

●●December 1, 2025 - February 28, 2026●●
○ Toast Drink (Choose from a glass of sparkling wine, non-alcoholic sparkling wine, ginger ale, or oolong tea)
○ Amuse-bouche
○ Tuna tartare and caviar with rice tuile and sumac
○ Awaji Genkidori and Maitake Mushroom Terrine
○ Soup de Poisson with Kasumi Crab and yuzu pepper-flavored rouille
○ Pan-fried Foie Gras and Fricassee of Local Winter Vegetables
○ Awaji Island 3-Year-Old Tiger Pufferfish and Milt Meunière with Champagne Sauce
○ Lobster and Asago Iwatsu Onion Parmentier with Estragon
○ Tajima Venison Roast with Celery Root and Apple Puree and Rokko Champignon Beignets With poivre sauce
○Grand Dessert (Pastry Chef's Special Dessert Wagon Service)
○Coffee or Tea

●● Sept 1–Nov 30, 2025 ●●
○ Glass of Champagne (non-alcoholic option available—please let us know)
○ Amuse-bouche
○ Caviar
○ Foie gras
○ Setouchi abalone
○ Truffle
○ Wild boar
○ Momiji-dai (autumn leaf sea bream)
○ Kobe beef
○ Grand dessert (pastry chef’s special selection served from a dessert trolley)
○ Coffee or tea

○Toasting drinks (you can choose from a glass of sparkling wine/non-alcoholic sparkling wine/ginger ale/oolong tea) ○Amuse bouche ○2 appetizers ○Soup ○Fresh fish dishes delivered directly from Setouchi ○Domestic beef fillet poire with mustard sauce ○Grand dessert (Wagon service with pastry chef's special dessert) ○Coffee or tea

●●December 1, 2025 - February 28, 2026●●
○ Toast Drink (Choose from a glass of sparkling wine, non-alcoholic sparkling wine, ginger ale, or oolong tea)
○ Amuse-bouche
○ Tuna tartare and caviar with rice tuile and sumac
○ Awaji Genkidori and Maitake Mushroom Terrine
○ Soup de Poisson with Kasumi Crab and yuzu pepper-flavored rouille
○ Pan-fried Foie Gras and Fricassee of Local Winter Vegetables
○ Awaji Island 3-Year-Old Tiger Pufferfish and Milt Meunière with Champagne Sauce
○ Lobster and Asago Iwatsu Onion Parmentier with Estragon
○ Tajima Venison Roast with Celery Root and Apple Puree and Rokko Champignon Beignets With poivre sauce
○ Grande Dessert (Pastry chef's special dessert wagon service)
○ Coffee or Tea

September 1–November 30, 2025

- Glass of Champagne (non-alcoholic option available — please let us know)
- Amuse-bouche
- Caviar
- Foie gras
- Setouchi abalone
- Truffle
- Wild boar
- Momiji-dai (seasonal red sea bream)
- Kobe beef
- Grand dessert (pastry chef’s special desserts served from the dessert trolley)
- Coffee or tea

○Toasting drinks (you can choose from a glass of sparkling wine/non-alcoholic sparkling wine/ginger ale/oolong tea) ○Amuse bouche ○2 appetizers ○Soup ○Fresh fish dishes delivered directly from Setouchi ○Domestic beef fillet with mustard sauce ○Pastry chef's special anniversary Cake (will be served with a message plate. Please select your desired message when making a reservation) ○Bouquet of flowers & commemorative photo ○Friandies (small sweets) ○Coffee or tea

Hotel general manager Kazushi Hiyama, who received the Medal with Yellow Ribbon for his achievements as a modern master craftsman as a professional "maître de hôtel", will provide hospitality just for you. Chef Keisuke Oyama devised a special course menu for this day only, asking you what you like. The finest table sets, including Baccarat glasses, Elkui cutlery, Raynaud tableware, and flower arrangements made by the hotel's exclusive florist, create a luxurious moment. ○Limited to one group per day ○Restaurant private room guaranteed ○Escort and dinner service by the hotel general manager (Hospitality is provided by Kazushi Hiyama, the hotel general manager who received the Medal with Yellow Ribbon) ○Haute couture dinner course menu by the hotel executive chef (on request) The head chef, Keisuke Oyama, will prepare a special menu for you upon request) ○ Champagne for a toast ○ Flower arrangement by the hotel's exclusive florist (can be prepared as table decorations on the day and taken home) ○ Directly managed by the hotel Pan Kobe Kitano patissier special anniversary cake

○ Glass of Champagne
○ Amuse-bouche
○ Kasumi Crab and Chilled Flan Caviar
○ Tamba Red Chicken Marinated in Shio Koji and Turnip Soup
○ Awaji Island 3-Year-Old Tiger Pufferfish and Milt Meunière with Champagne Sauce
○ Slow-Simmered Kobe Beef with Red Wine Flavor and Hyogo Prefecture Carrot Fritters
○ Abalone Feuillete with Anchovy-Scented Butter Sauce
○ Awaji Mandarin Orange Granité
○ Specially Selected Beef Fillet Rossini Style
○ Pastry Chef's Original Christmas Dessert
○ Mignardises (Small Pastries)
○ Coffee or Tea

○アミューズブーシュ
○香住ガニと冷たいフラン キャビア
○塩麹で漬けた丹波赤鶏とカブのスープ
○淡路島3年とらふぐと白子のムニエル シャンパンソース
○じっくり煮込んだ神戸牛の赤ワイン風味 兵庫県産人参のフリット
○鮑のフイユテ　アンチョビ香るバターソース
○淡路みかんのグラニテ
○特選牛フィレ肉のロッシーニ風
○パティシエオリジナルのクリスマスデザート
○ミニャルディーズ（小菓子）
○コーヒーまたは紅茶

○瀬戸内の海の幸の１皿
○本日のスープ
○瀬戸内直送　鮮魚のお料理
○特選牛フィレ肉のポワレ マスタードソース
○パティシエ特製　デザート
○フリアンディーズ（小菓子）
○コーヒーまたは紅茶
※神戸牛や伊勢海老など、ご希望の食材を使用したコース内容のご変更も承ります。お気軽にお問合せください。

*The bouquet photo is an example of this size.

<メニュー一例>
〇柔らかく煮込んだ神戸牛の赤ワイン風味　季節の野菜添え　6,500円 (税込)
※真空包装でご用意
〇ラ・スイート特製 ビーフカレー 　1,500円（税込）
※ルーのみ　※真空包装でご用意
〇ラ・スイート特製 カツレツサンドウィッチ　2,300円（税込）
〇ミックスサンド サンドウィッチ　1,700円（税込）
〇有機野菜たっぷりのベジタブル サンドウィッチ　1,200円（税込）
〇淡路島玉葱たっぷりスープ　800円（税込）
※真空包装でご用意