■MENU May/June■ <Appetizer> New potato paste Salad with shrimp and freshly grown tomatoes Horse mackerel Nanbanzuke Herb Sangen pork grilled with Saikyo miso <Seasonal vegetables> Cold corn chawanmushi with truffle sauce <Fried food> Tempura of female herb and early summer vegetables with tempura sauce <Main dish/set meal> Grilled beef tongue Barley rice (cooked in a pot) Yam tororo Red soup stock <Sweets> Matcha warabi mochi Seasonal fruits =All-you-can-drink menu= All-you-can-drink about 30 kinds of drinks including draft beer, wine, whiskey, cocktails, sours, authentic shochu, and soft drinks! *The above course menu is the menu from May 1st to June 30th. *The course contents may change depending on the availability of ingredients. *The course photos are for illustrative purposes only. *If you have a food allergy, we will do our best to accommodate you, so please let us know when making your reservation.

■MENU May and June■ <Appetizer> New potato paste Salad with shrimp and freshly grown tomatoes Horse mackerel Nanbanzuke Herb Sangen pork grilled with Saikyo miso <Seasonal vegetables> Cold corn chawanmushi with truffle sauce <Fried food> Female herb and early summer vegetable tempura with tempura sauce nouvée <Main dish/set meal> Grilled beef tongue Barley rice (cooked in a pot) Yam tororo Red soup stock <Sweets> Matcha warabi mochi Seasonal fruits =All-you-can-drink menu= All-you-can-drink about 30 kinds of drinks, including draft beer, wine, whiskey, cocktails, sours, authentic shochu, and soft drinks! *The above course menu is the menu from May 1st to June 30th. *The course contents may change depending on the availability of ingredients. *The course photos are for illustrative purposes only. *If you have a food allergy, we will do our best to accommodate you, so please let us know when making your reservation.

■MENU March/April■

<Appetizers>
Grated New Onion Soup
Seared Duck with Orange Flavor
Toji-style Rolled Meat and Mizuna (Potherb Mustard)
Sakura Shrimp with Sweet Potato and Yuzu Sauce

<Seasonal Vegetables>
Low-Temperature Cooked Kagoshima Prefecture Black Pork with Spring Vegetable Salad

<Grilled Dishes>
Spanish Spanish Mackerel with Shio Koji and Kinome Miso

<Main Dish>
Grilled Beef Sirloin with Wasabi-Fragrant Japanese Red Wine Sauce

<Meal>
Clam and Bamboo Shoot Kamameshi (Rice Bowl)
Red Mashi Soup
Pickled Vegetables

<Desserts>
Almond Tofu with Cherry Blossom-Flavored Sauce
Seasonal Fruit

=All-You-Can-Drink Menu=
Draft beer, wine, whiskey, cocktails, sours, authentic shochu, soft drinks, and more.

*The above course menu is the menu from March 1st to April 30th.
*The course contents may change depending on the supply situation.
*The course photos are for illustrative purposes only.
*If you have food allergies, we will do our best to accommodate you, so please let us know when making your reservation.

■MENU March/April■

<Appetizers>
Grated New Onion Soup
Seared Duck with Orange Flavor
Toji-style Rolled Meat and Mizuna (Potherb Mustard)
Sakura Shrimp with Sweet Potato and Yuzu Sauce

<Seasonal Vegetables>
Low-Temperature Cooked Kagoshima Prefecture Black Pork with Spring Vegetable Salad

<Grilled Dishes>
Spanish Spanish Mackerel with Shio Koji and Kinome Miso

<Main Dish>
Grilled Beef Sirloin with Wasabi-Fragrant Japanese Red Wine Sauce

<Meal>
Clam and Bamboo Shoot Kamameshi (Rice Bowl)
Red Mashi Soup
Pickled Vegetables

<Desserts>
Almond Tofu with Cherry Blossom-Flavored Sauce
Seasonal Fruit

=All-You-Can-Drink Menu=
Draft beer, wine, whiskey, cocktails, sours, authentic shochu, soft drinks, and more.

*The above course menu is the menu from March 1st to April 30th.
*The course contents may change depending on the supply situation.
*The course photos are for illustrative purposes only.
*If you have food allergies, we will do our best to accommodate you, so please let us know when making your reservation.