■Blowfish and Crab Special Course "Blowfish vs Crabs Battle"

[Appetizer] Snow Crab with Jellied Blowfish Skin served in a Crab Shell, Autumn vegetables.
[Soup dish] Egg Soup with Crab and Blowfish, Leek, Yuzu, Blowfish fin, Blowfish skin.
[Sashimi dish] Blowfish Sashimi, Ponzu(citrus flavoured soy sauce), A variety of garnish.
[Lidded dish] Crab Egg Roll, Simmered Daikon Radish with Crab Starchy Sauce.
[Deep fried dish] Crab Miso Cream Croquette, Deep-fried blowfish, Sudachi citrus.
[Warm dish] White Miso Flavoured Soy Milk Small Pot. Crab, Blowfish bones, Black Wagyu Tender Sirloin, Chrysanthemum leaves, Chinese cabbage, Kudzu noodles, Ponzu(citrus flavoured soy sauce).
[Cooked rice] Crab Chirashi Sushi served in a Masu Box, Clam soup.
[Desserts] Strawberry Daifuku.

*Menu contents are subject to change.

■Course Menu

[Appetizer] Crab meat Served in a Shell with Pufferfish jelly.
[Soup dish] Clear soup with Crab and Pufferfish.
[Sashimi] Thinly sliced Sashimi of Pufferfish.
[Lidded dish] Japanese omlet with Crab meat and Crab starch sauce.
[Deep fries] Cream croquette with Crab meat, Deep fried Pufferfish Marinated in Soy sauce.
[Bowl dish] Crab and Pufferfish with Broth soup in a Small pot.
[Cooked rice] Crab Rice Porridge.
[Desserts] Seasonal Sweets.

*Menu contents are subject to change.

■Course Menu

[Appetizer] Crab meat Served in a Shell with Pufferfish jelly.
[Soup dish] Clear soup with Crab and Pufferfish.
[Sashimi] Thinly sliced Sashimi of Pufferfish.
[Lidded dish] Japanese omlet with Crab meat and Crab starch sauce.
[Deep fries] Cream croquette with Crab meat, Deep fried Pufferfish Marinated in Soy sauce.
[Bowl dish] Crab and Pufferfish with Broth soup in a Small pot.
[Cooked rice] Crab Rice Porridge.
[Desserts] Seasonal Sweets.

※The menu is subject to change depending on availability.

[Anniversary Course]

■Menu Example
Your favorite drink
Appetizer: Seasonal appetizer.
Sashimi: Assortment of three kinds of fresh fish (tuna, sea bream, squid).
Grilled dish: Seared Kuroge Wagyu beef roe and red snapper, mustard.
Fried dish: Shrimp and vegetable tempura, tempura dashi.
Hot dish: Kuroge Wagyu beef suki-shabu, sea urchin, kinome.
Finishing dish: Akashi wild red sea bream rice, miso soup, tsukudani.
Dessert: Special dessert with message.

*Menu contents are subject to change.

“Sushi Course”

■Example of Menu
Soup, 2 kinds of vegetable sushi.
Sea urchin and Salmon roe wrapped in meat.
2 hand-rolled sushi rolls (salmon and eel).
Grilled Wagyu beef and Grilled fish.
Cold soba noodles.
Saga beef suki-shabu.
Three pieces of sushi, Red miso soup, Dessert.　

※The menu is subject to change depending on availability.

"Shikon course"

■July Course Menu
[Appetizer] Scallops with mashed green soybeans, Paste of Eel, Tomato Tofu, Pickled Egg yolk in Miso, Small eggplant Sushi.
[Sashimi] 3 kinds of sashimi (Tuna, Sea bream, Horse mackerel).
[Grilled dish] Grilled Sea bass with Salt.
[Cold Bowl dish] Cold stew food (Taro, Octopus, Squash, Shrimp).
[Bowl dish] Beef stew with Matsutake.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Tofu wrapped in Agar.

※The menu is subject to change depending on availability.

"Shikon course"

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Sashimi] Checkered squid and tuna sashimi, Sliced sea bream with boiling water on the skin.
[Grilled dish] Grilled spanish mackerel marinated in miso.
[Deep fries] Deep-fried oysters with herb, Deep-fried shrimp with mayonnaise.
[Warm dish] Milt with lemon flavor, Sauce with thickened broth and grated radish.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■July Course Menu
[Appetizer] Scallops with mashed green soybeans, Paste of Eel, Tomato Tofu, Pickled Egg yolk in Miso, Small eggplant Sushi.
[Sashimi] Tuna sashimi with Egg yolk and Soy sauce, Squid's noodle, Thinly sliced sashimi of Flatfish.
[Grilled dish] Grilled Pike conger with Ume plum paste.
[Deep fries] Spring rolls of Sweet fish.
[Cold Bowl dish] Cold stew food (Taro, Octopus, Squash, Shrimp).
[Bowl dish] Grilled Conger eel and Beef stewed with Japanese pepper.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Tofu wrapped in Agar.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Sashimi] Assorted 3 kinds of Fresh fish (Yellowtail, Tuna, Sweet shrimp).
[Grilled dish] Grilled milt with chili pepper, Grilled spanish mackerel marinated in miso.
[Deep fries] Deep-fried oysters with herbs, Deep-fried shrimp with mayonnaise.
[Warm dish] Miso Stewed Beef with japanese pepper.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■May Course Menu
[Appetizer] Tofu with grilled sweet long pepper, Glutinous rice wrapped in bamboo leaves, Jelly with unripe plum, Steamed abalone with Junsai, vinegar, Grilled small eggplant with miso, Small sushi of sea bream.
[Soup dish] Clear soup of Fish Coated with kudzu starch.
[Sashimi] Tuna, Swordtip squid with sea urchin sauce, Japanese tiger prawn with shrimp heads mixed egg yolk sauce.
[Lidded dish] Steamed eel and rice.
[Grilled dish] Sabelfish grilled with salt.
[Bowl dish] Japanese black beef and Season onion Soup.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Rice cake filled with sweet bean paste wrapped in an oak leaf.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Soup dish] Clear soup of sea bream, vegetables and rice cake.
[Sashimi] Spanish mackerel sashimi with lightly seared surface, Flat clams and dried fish roe in salt.
[Grilled dish] Seared Black Wagyu Beef Buttocks, Apple compote, Balsamic vinegar.
[Lidded dish] Grilled pufferfish, Thickened sauce with sea lettuce and broth.
[Warm dish] Shabu-shabu style with splendid alfonsino and vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■July Course Menu
[Appetizer] Scallops with mashed green soybeans, Paste of Eel, Tomato Tofu, Pickled Egg yolk in Miso, Small eggplant Sushi.
[Soup dish] Clear soup of Whale Meat and Skin.
[Sashimi] 4 kinds of sashimi (Tuna, Prawn, Octopus, Pike conger).
[Amuse-bouche] Sea urchin and Meat Sushi.
[Grilled dish] Grilled Lobster and Red bream with Herbs.
[Cold Bowl dish] Cold Savory egg custard with Potato, Octopus and Squash.
[Bowl dish] Kuroge wagyu Shabu-Shabu Small Pot.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Melon, Grape, Watermelon, Lychee jelly, Japanese confectionery (Yatsuhashi).

※The menu is subject to change depending on availability.

<Course contents>
Appetizer: Seasonal appetizer.
Main dish: Premium black wagyu beef sukiyaki Uchihira (160g), Green onion, grilled tofu, onion, kurumafu, king oyster mushroom, itokon, mitsuba.
Rice: White rice, red miso soup, pickles.
Dessert: Seasonal dessert.

<Course content>
Appetizer: Seasonal appetizer 7 kinds of
sashimi: 5 kinds of sashimi
Main dish: Kuroge Wagyu beef sukiyaki (A4 loin / 90g) Kuroge Wagyu beef sukiyaki (Uchihira / 90g) Green onion, grilled tofu, onion, kurumafu, king oyster mushroom , Thread konnyaku, Mitsuba
rice: white rice, red miso soup, pickles
Sweetness: seasonal dessert

<Course contents>
Appetizer: Seasonal appetizer.
Main dish: Premium black wagyu beef sukiyaki (A4 loin/80g), Premium black wagyu beef sukiyaki (Uchihira/80g), Green onion, grilled tofu, onion, kurumafu, king oyster mushroom, konnyaku thread, mitsuba.
Rice: White rice, red miso soup, pickles.
Dessert: Seasonal dessert.

<Course content>
Appetizer: Seasonal appetizer 7 kinds of
sashimi: 5 kinds of sashimi
Main dish: Kuroge Wagyu beef sukiyaki (A4 loin / 90g) Kuroge Wagyu beef sukiyaki (Uchihira / 90g) Green onion, grilled tofu, onion, kurumafu, king oyster mushroom , Thread konnyaku, Mitsuba
rice: white rice, red miso soup, pickles
Sweetness: seasonal dessert

<Course content>
Appetizer: Assorted seasonal appetizers .
Main dish: Japanese black beef top sukiyaki (A4 loin / 160g) green onion, grilled tofu, onion, kurumafu, king oyster mushroom, itonkon, mitsuba.
Rice: White rice, red miso soup, pickles.
Sweets: Seasonal desserts.

<Course content>
Appetizer: Assorted seasonal appetizers
Sashimi: Assortment of 5 kinds
Main dish: Japanese black beef top sukiyaki (A4 loin / 160g) green onion, grilled tofu, onion, kurumafu, king oyster mushroom, itonkon, mitsuba
rice: white rice, red Dashi and flavored
sweets: Seasonal desserts

[Anniversary Course]

■Menu Example
Your favorite drink
Appetizer: Seasonal appetizer.
Sashimi: Assortment of three kinds of fresh fish (tuna, sea bream, squid).
Grilled dish: Seared Kuroge Wagyu beef roe and red snapper, mustard.
Fried dish: Shrimp and vegetable tempura, tempura dashi.
Hot dish: Kuroge Wagyu beef suki-shabu, sea urchin, kinome.
Finishing dish: Akashi wild red sea bream rice, miso soup, tsukudani.
Dessert: Special dessert with message.

*Menu contents are subject to change.

“Sushi Course”

■Example of Menu
Soup, 2 kinds of vegetable sushi.
Sea urchin and Salmon roe wrapped in meat.
2 hand-rolled sushi rolls (salmon and eel).
Grilled Wagyu beef and Grilled fish.
Cold soba noodles.
Saga beef suki-shabu.
Three pieces of sushi, Red miso soup, Dessert.　

※The menu is subject to change depending on availability.

"Shikon course"

■July Course Menu
[Appetizer] Scallops with mashed green soybeans, Paste of Eel, Tomato Tofu, Pickled Egg yolk in Miso, Small eggplant Sushi.
[Sashimi] 3 kinds of sashimi (Tuna, Sea bream, Horse mackerel).
[Grilled dish] Grilled Sea bass with Salt.
[Cold Bowl dish] Cold stew food (Taro, Octopus, Squash, Shrimp).
[Bowl dish] Beef stew with Matsutake.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Tofu wrapped in Agar.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■July Course Menu
[Appetizer] Scallops with mashed green soybeans, Paste of Eel, Tomato Tofu, Pickled Egg yolk in Miso, Small eggplant Sushi.
[Sashimi] Tuna sashimi with Egg yolk and Soy sauce, Squid's noodle, Thinly sliced sashimi of Flatfish.
[Grilled dish] Grilled Pike conger with Ume plum paste.
[Deep fries] Spring rolls of Sweet fish.
[Cold Bowl dish] Cold stew food (Taro, Octopus, Squash, Shrimp).
[Bowl dish] Grilled Conger eel and Beef stewed with Japanese pepper.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Tofu wrapped in Agar.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■May Course Menu
[Appetizer] Tofu with grilled sweet long pepper, Glutinous rice wrapped in bamboo leaves, Jelly with unripe plum, Steamed abalone with Junsai, vinegar, Grilled small eggplant with miso, Small sushi of sea bream.
[Soup dish] Clear soup of Fish Coated with kudzu starch.
[Sashimi] Tuna, Swordtip squid with sea urchin sauce, Japanese tiger prawn with shrimp heads mixed egg yolk sauce.
[Lidded dish] Steamed eel and rice.
[Grilled dish] Sabelfish grilled with salt.
[Bowl dish] Japanese black beef and Season onion Soup.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Rice cake filled with sweet bean paste wrapped in an oak leaf.

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■July Course Menu
[Appetizer] Scallops with mashed green soybeans, Paste of Eel, Tomato Tofu, Pickled Egg yolk in Miso, Small eggplant Sushi.
[Soup dish] Clear soup of Whale Meat and Skin.
[Sashimi] 4 kinds of sashimi (Tuna, Prawn, Octopus, Pike conger).
[Amuse-bouche] Sea urchin and Meat Sushi.
[Grilled dish] Grilled Lobster and Red bream with Herbs.
[Cold Bowl dish] Cold Savory egg custard with Potato, Octopus and Squash.
[Bowl dish] Kuroge wagyu Shabu-Shabu Small Pot.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Melon, Grape, Watermelon, Lychee jelly, Japanese confectionery (Yatsuhashi).

※The menu is subject to change depending on availability.

"Shikon course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb.
[Grilled Dish] Grilled Spanish Mackerel with egg sauce, Flower shaped lotus root.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoot, Rice salt.
[Warm Dish] Tokushima Jidori Chicken with Grounded New Potatoes Broth, Bamboo shoot, Brussels sprouts.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb, Hatsu Katsuo (The first bonito of the season), Gyoja Garlic Chives Pickled in Soy sauce, Mayonnaise sauce.
[Grilled Dish] Grilled Fat Greenling with Spinach and Miso sauce, Scrambled egg, Boiled rapeseed blossoms.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoots, Rice salt.
[Warm Dish] Kakuni in Grated Onion Broth, Asparagus sauvage, Watercress.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Assorted 4 kinds of Fresh Sashimi of the day "Medium fatty tuna, Hatsu Katsuo (The first bonito of the season), Sea Bream, Ark Shell", Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Seared Black Wagyu Top Sirloin Cap, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Osaka Duck and Foie Gras Hot Pot with Grated Daikon Radish, Kyoto Leeks.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Bamboo Shoot (Harvested in the morning), Wakame, Tosa Soy Sauce, Sea Bream Milt, Ponzu (soy sauce with citrus juice), Chives.
[Grilled Dish] Seared Black Wagyu Fillet, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Simmered Red bream with Spring Vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Shikon course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb.
[Grilled Dish] Grilled Spanish Mackerel with egg sauce, Flower shaped lotus root.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoot, Rice salt.
[Warm Dish] Tokushima Jidori Chicken with Grounded New Potatoes Broth, Bamboo shoot, Brussels sprouts.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Shikon course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb.
[Grilled Dish] Grilled Spanish Mackerel with egg sauce, Flower shaped lotus root.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoot, Rice salt.
[Warm Dish] Tokushima Jidori Chicken with Grounded New Potatoes Broth, Bamboo shoot, Brussels sprouts.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb, Hatsu Katsuo (The first bonito of the season), Gyoja Garlic Chives Pickled in Soy sauce, Mayonnaise sauce.
[Grilled Dish] Grilled Fat Greenling with Spinach and Miso sauce, Scrambled egg, Boiled rapeseed blossoms.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoots, Rice salt.
[Warm Dish] Kakuni in Grated Onion Broth, Asparagus sauvage, Watercress.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb, Hatsu Katsuo (The first bonito of the season), Gyoja Garlic Chives Pickled in Soy sauce, Mayonnaise sauce.
[Grilled Dish] Grilled Fat Greenling with Spinach and Miso sauce, Scrambled egg, Boiled rapeseed blossoms.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoots, Rice salt.
[Warm Dish] Kakuni in Grated Onion Broth, Asparagus sauvage, Watercress.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Assorted 4 kinds of Fresh Sashimi of the day "Medium fatty tuna, Hatsu Katsuo (The first bonito of the season), Sea Bream, Ark Shell", Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Seared Black Wagyu Top Sirloin Cap, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Osaka Duck and Foie Gras Hot Pot with Grated Daikon Radish, Kyoto Leeks.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Assorted 4 kinds of Fresh Sashimi of the day "Medium fatty tuna, Hatsu Katsuo (The first bonito of the season), Sea Bream, Ark Shell", Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Seared Black Wagyu Top Sirloin Cap, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Osaka Duck and Foie Gras Hot Pot with Grated Daikon Radish, Kyoto Leeks.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Bamboo Shoot (Harvested in the morning), Wakame, Tosa Soy Sauce, Sea Bream Milt, Ponzu (soy sauce with citrus juice), Chives.
[Grilled Dish] Seared Black Wagyu Fillet, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Simmered Red bream with Spring Vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Bamboo Shoot (Harvested in the morning), Wakame, Tosa Soy Sauce, Sea Bream Milt, Ponzu (soy sauce with citrus juice), Chives.
[Grilled Dish] Seared Black Wagyu Fillet, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Simmered Red bream with Spring Vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Shikon course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb.
[Grilled Dish] Grilled Spanish Mackerel with egg sauce, Flower shaped lotus root.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoot, Rice salt.
[Warm Dish] Tokushima Jidori Chicken with Grounded New Potatoes Broth, Bamboo shoot, Brussels sprouts.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb, Hatsu Katsuo (The first bonito of the season), Gyoja Garlic Chives Pickled in Soy sauce, Mayonnaise sauce.
[Grilled Dish] Grilled Fat Greenling with Spinach and Miso sauce, Scrambled egg, Boiled rapeseed blossoms.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoots, Rice salt.
[Warm Dish] Kakuni in Grated Onion Broth, Asparagus sauvage, Watercress.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Assorted 4 kinds of Fresh Sashimi of the day "Medium fatty tuna, Hatsu Katsuo (The first bonito of the season), Sea Bream, Ark Shell", Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Seared Black Wagyu Top Sirloin Cap, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Osaka Duck and Foie Gras Hot Pot with Grated Daikon Radish, Kyoto Leeks.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Bamboo Shoot (Harvested in the morning), Wakame, Tosa Soy Sauce, Sea Bream Milt, Ponzu (soy sauce with citrus juice), Chives.
[Grilled Dish] Seared Black Wagyu Fillet, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Simmered Red bream with Spring Vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Shikon course"

■November Course Menu
[Appetizer] Chrysanthemum with Soy skin Dressing, Ginkgo nuts and Mukago on Pine needles, Small Salmon Sushi Resembling Persimmons, Crab and Radish Roll, Chestnut Dumplings.
[Sashimi] 3 kinds of Sashimi (Tuna, Salmon, Squid).
[Grilled dish] Grilled Sea bream with Miso sauce.
[Deep fries] Deep-fried Shrimp and Wheat gluten Soy skin Rolls, Deep-fried Mushrooms.
[Lidded dish] Pork Stew with Grated Radish.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Pumpkin Crème Brûlée.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■November Course Menu
[Appetizer] Chrysanthemum with Soy skin Dressing, Ginkgo nuts and Mukago on Pine needles, Small Salmon Sushi Resembling Persimmons, Crab and Radish Roll, Chestnut Dumplings.
[Sashimi] 3 kinds of Sashimi (Pufferfish, Tuna, Yellowtail).
[Grilled dish] Grilled Pomfret Marinated in Miso, Grilled Milt with Chili pepper.
[Deep fries] Deep-fried Smelt, Deep-freid Stew Taro with Miso.
[Bowl dish] Braised Duck and Autumn vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Pumpkin Crème Brûlée.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■November Course Menu
[Appetizer] Chrysanthemum with Soy skin Dressing, Ginkgo nuts and Mukago on Pine needles, Small Salmon Sushi Resembling Persimmons, Crab and Radish Roll, Chestnut Dumplings.
[Soup dish] Clear soup of Chrysanthemum-shaped Turnip.
[Sashimi] 4 kinds of Sashimi (Tuna, Prawn, Ligth grilled red bream, Squid).
[Grilled dish] King crab and Snow crab Steak.
[Bowl dish] Japanese black beef Miso stew in a Small hot pot.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Pumpkin Crème Brûlée.

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■Example of Menu
[Appetizer] Persimmon with Tofu, Tofu arranged like Autumn flowers, Grilled Pacific saury Sushi,
Thick-style Tamagoyaki, Fig and Five-grain rice Jelly.
[Soup dish] Steam Matsutake mushroom, Pike conger with Japanese broth in a Teapot.
[Sashimi-1] Yukhoe with Horse meat.
[Sashimi-2] 3 kinds of Sashimi (Tuna, Prawn, Swordtip squid).
[Amuse-bouche] Sea urchin Meat roll.
[Grilled dish] Salt-grilled Blackthroat seaperch.
[Lidded dish] Matsutake mushroom Japanese steamed Egg pudding.
[Bowl dish] Sukiyaki of Japanese black beef with Plum vinegar.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Chestnut Cream and Chestnut Daifuku.

※The menu is subject to change depending on availability.

"Shikon course"

■November Course Menu
[Appetizer] Chrysanthemum with Soy skin Dressing, Ginkgo nuts and Mukago on Pine needles, Small Salmon Sushi Resembling Persimmons, Crab and Radish Roll, Chestnut Dumplings.
[Sashimi] 3 kinds of Sashimi (Tuna, Salmon, Squid).
[Grilled dish] Grilled Sea bream with Miso sauce.
[Deep fries] Deep-fried Shrimp and Wheat gluten Soy skin Rolls, Deep-fried Mushrooms.
[Lidded dish] Pork Stew with Grated Radish.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Pumpkin Crème Brûlée.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■November Course Menu
[Appetizer] Chrysanthemum with Soy skin Dressing, Ginkgo nuts and Mukago on Pine needles, Small Salmon Sushi Resembling Persimmons, Crab and Radish Roll, Chestnut Dumplings.
[Sashimi] 3 kinds of Sashimi (Pufferfish, Tuna, Yellowtail).
[Grilled dish] Grilled Pomfret Marinated in Miso, Grilled Milt with Chili pepper.
[Deep fries] Deep-fried Smelt, Deep-freid Stew Taro with Miso.
[Bowl dish] Braised Duck and Autumn vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Pumpkin Crème Brûlée.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■November Course Menu
[Appetizer] Chrysanthemum with Soy skin Dressing, Ginkgo nuts and Mukago on Pine needles, Small Salmon Sushi Resembling Persimmons, Crab and Radish Roll, Chestnut Dumplings.
[Soup dish] Clear soup of Chrysanthemum-shaped Turnip.
[Sashimi] 4 kinds of Sashimi (Tuna, Prawn, Ligth grilled red bream, Squid).
[Grilled dish] King crab and Snow crab Steak.
[Bowl dish] Japanese black beef Miso stew in a Small hot pot.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Pumpkin Crème Brûlée.

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■Example of Menu
[Appetizer] Persimmon with Tofu, Tofu arranged like Autumn flowers, Grilled Pacific saury Sushi,
Thick-style Tamagoyaki, Fig and Five-grain rice Jelly.
[Soup dish] Steam Matsutake mushroom, Pike conger with Japanese broth in a Teapot.
[Sashimi-1] Yukhoe with Horse meat.
[Sashimi-2] 3 kinds of Sashimi (Tuna, Prawn, Swordtip squid).
[Amuse-bouche] Sea urchin Meat roll.
[Grilled dish] Salt-grilled Blackthroat seaperch.
[Lidded dish] Matsutake mushroom Japanese steamed Egg pudding.
[Bowl dish] Sukiyaki of Japanese black beef with Plum vinegar.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Chestnut Cream and Chestnut Daifuku.

※The menu is subject to change depending on availability.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Sashimi] Sea bream with kelp and 2 other dishes Boiled small yam, grilled tofu, green bok choy, radish, carrot, wasabi.
[Grilled dish] Seasonal grilled food,
[Bowl dish] Simmered Japanese Black Beef. Baked tofu Bok choy Daikon radish Carrot Wasabi.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
* The contents of the menu are subject to change.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Bowl dish] Fresh clam soup, Mugwort wheat gluten, broad root carrot, tree bud
[Sashimi] Sea bream with kelp and 2 other dishes
[Grilled dish] Grilled Kuroge Wagyu Beef Roasted with Mustard Soy Sauce.
[Bowl dish] Boiled Spiny Lobster, White-haired green onions, green vegetables, radishes, carrots
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
[fruit] seasonal fruit
* The contents of the menu are subject to change.

Considering the ingredients and colors that are considered to be auspicious, the luxurious course with high-quality ingredients will liven up your celebration! . Enjoy Zenen's specialty, tai-meshi.

[Appetizer] Assorted seasonal appetizers
[Bowl dish] Fresh clam soup, Mugwort wheat gluten, broad root carrot, tree bud
[Sashimi] bluefin tuna, Prawn, squid, sea urchin, salmon roe.
[Grilled dish] Grilled Kuroge Wagyu beef fillet, mustard soy sauce.
[Bowl dish] Abalone and shark fin, needle, ginger, Green vegetables.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
[fruit] seasonal fruit
* The contents of the menu are subject to change.

■Menu example
[Appetizer] Rape blossoms dressed in yuba, stewed Naruto conger eel with 1 inch bean simmered in soy sauce, diamond-shaped rice cake, firefly squid with batil vinegar and miso.
[Sashimi] Seared first bonito, ponzu jelly, myoga ginger, cracked shell, red sorrel.
[Grilled dish] Wakasa-yaki cherry salmon with bamboo shoots, mugwort gluten dengaku, Hatsukami.
[Deep fried] Deep-fried cherry shrimp and raw wakame seaweed, spring vegetable tempura, mizore vinegar.
[Cooked rice] Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup, ginger, sesame.
[Sweet dish] Fruit daifuku.

*The menu contents change every month.

■Menu example
[Appetizer] Rape blossoms dressed in yuba, stewed Naruto conger eel with 1 inch bean simmered in soy sauce, diamond-shaped rice cake, firefly squid with batil vinegar and miso.
[Sashimi] Seared first bonito, ponzu jelly, myoga ginger, cracked shell, red sorrel.
[Grilled dish] Wakasa-yaki cherry salmon with bamboo shoots, mugwort gluten dengaku, Hatsukami.
[Deep fried] Deep-fried cherry shrimp and raw wakame seaweed, spring vegetable tempura, mizore vinegar.
[Cooked rice] Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup, ginger, sesame.
[Sweet dish] Fruit daifuku.

*The menu contents change every month.

"Shikon course"

■July Course Menu
[Appetizer] Scallops with mashed green soybeans, Paste of Eel, Tomato Tofu, Pickled Egg yolk in Miso, Small eggplant Sushi.
[Sashimi] 3 kinds of sashimi (Tuna, Sea bream, Horse mackerel).
[Grilled dish] Grilled Sea bass with Salt.
[Cold Bowl dish] Cold stew food (Taro, Octopus, Squash, Shrimp).
[Bowl dish] Beef stew with Matsutake.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Tofu wrapped in Agar.

※The menu is subject to change depending on availability.

"Shikon course"

■July Course Menu
[Appetizer] Scallops with mashed green soybeans, Paste of Eel, Tomato Tofu, Pickled Egg yolk in Miso, Small eggplant Sushi.
[Sashimi] 3 kinds of sashimi (Tuna, Sea bream, Horse mackerel).
[Grilled dish] Grilled Sea bass with Salt.
[Cold Bowl dish] Cold stew food (Taro, Octopus, Squash, Shrimp).
[Bowl dish] Beef stew with Matsutake.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Tofu wrapped in Agar.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■July Course Menu
[Appetizer] Scallops with mashed green soybeans, Paste of Eel, Tomato Tofu, Pickled Egg yolk in Miso, Small eggplant Sushi.
[Sashimi] Tuna sashimi with Egg yolk and Soy sauce, Squid's noodle, Thinly sliced sashimi of Flatfish.
[Grilled dish] Grilled Pike conger with Ume plum paste.
[Deep fries] Spring rolls of Sweet fish.
[Cold Bowl dish] Cold stew food (Taro, Octopus, Squash, Shrimp).
[Bowl dish] Grilled Conger eel and Beef stewed with Japanese pepper.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Tofu wrapped in Agar.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■July Course Menu
[Appetizer] Scallops with mashed green soybeans, Paste of Eel, Tomato Tofu, Pickled Egg yolk in Miso, Small eggplant Sushi.
[Sashimi] Tuna sashimi with Egg yolk and Soy sauce, Squid's noodle, Thinly sliced sashimi of Flatfish.
[Grilled dish] Grilled Pike conger with Ume plum paste.
[Deep fries] Spring rolls of Sweet fish.
[Cold Bowl dish] Cold stew food (Taro, Octopus, Squash, Shrimp).
[Bowl dish] Grilled Conger eel and Beef stewed with Japanese pepper.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Tofu wrapped in Agar.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■May Course Menu
[Appetizer] Tofu with grilled sweet long pepper, Glutinous rice wrapped in bamboo leaves, Jelly with unripe plum, Steamed abalone with Junsai, vinegar, Grilled small eggplant with miso, Small sushi of sea bream.
[Soup dish] Clear soup of Fish Coated with kudzu starch.
[Sashimi] Tuna, Swordtip squid with sea urchin sauce, Japanese tiger prawn with shrimp heads mixed egg yolk sauce.
[Lidded dish] Steamed eel and rice.
[Grilled dish] Sabelfish grilled with salt.
[Bowl dish] Japanese black beef and Season onion Soup.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Rice cake filled with sweet bean paste wrapped in an oak leaf.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■May Course Menu
[Appetizer] Tofu with grilled sweet long pepper, Glutinous rice wrapped in bamboo leaves, Jelly with unripe plum, Steamed abalone with Junsai, vinegar, Grilled small eggplant with miso, Small sushi of sea bream.
[Soup dish] Clear soup of Fish Coated with kudzu starch.
[Sashimi] Tuna, Swordtip squid with sea urchin sauce, Japanese tiger prawn with shrimp heads mixed egg yolk sauce.
[Lidded dish] Steamed eel and rice.
[Grilled dish] Sabelfish grilled with salt.
[Bowl dish] Japanese black beef and Season onion Soup.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Rice cake filled with sweet bean paste wrapped in an oak leaf.

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■July Course Menu
[Appetizer] Scallops with mashed green soybeans, Paste of Eel, Tomato Tofu, Pickled Egg yolk in Miso, Small eggplant Sushi.
[Soup dish] Clear soup of Whale Meat and Skin.
[Sashimi] 4 kinds of sashimi (Tuna, Prawn, Octopus, Pike conger).
[Amuse-bouche] Sea urchin and Meat Sushi.
[Grilled dish] Grilled Lobster and Red bream with Herbs.
[Cold Bowl dish] Cold Savory egg custard with Potato, Octopus and Squash.
[Bowl dish] Kuroge wagyu Shabu-Shabu Small Pot.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Melon, Grape, Watermelon, Lychee jelly, Japanese confectionery (Yatsuhashi).

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■July Course Menu
[Appetizer] Scallops with mashed green soybeans, Paste of Eel, Tomato Tofu, Pickled Egg yolk in Miso, Small eggplant Sushi.
[Soup dish] Clear soup of Whale Meat and Skin.
[Sashimi] 4 kinds of sashimi (Tuna, Prawn, Octopus, Pike conger).
[Amuse-bouche] Sea urchin and Meat Sushi.
[Grilled dish] Grilled Lobster and Red bream with Herbs.
[Cold Bowl dish] Cold Savory egg custard with Potato, Octopus and Squash.
[Bowl dish] Kuroge wagyu Shabu-Shabu Small Pot.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Melon, Grape, Watermelon, Lychee jelly, Japanese confectionery (Yatsuhashi).

※The menu is subject to change depending on availability.

<Course contents>
Appetizer: Seasonal appetizer.
Main dish: Premium black wagyu beef sukiyaki Uchihira (160g), Green onion, grilled tofu, onion, kurumafu, king oyster mushroom, itokon, mitsuba.
Rice: White rice, red miso soup, pickles.
Dessert: Seasonal dessert.

<Course contents>
Appetizer: Seasonal appetizer.
Main dish: Premium black wagyu beef sukiyaki (A4 loin/80g), Premium black wagyu beef sukiyaki (Uchihira/80g), Green onion, grilled tofu, onion, kurumafu, king oyster mushroom, konnyaku thread, mitsuba.
Rice: White rice, red miso soup, pickles.
Dessert: Seasonal dessert.

<Course Contents>
Appetizer: Seasonal appetizer.
Main dish: Premium black wagyu beef sukiyaki (A4 loin/160g), green onion, grilled tofu, onion, kurumafu, king oyster mushrooms, itokon, mitsuba.
Rice: White rice, red miso soup, pickles.
Dessert: Seasonal dessert.

"Shikon course"

■November Course Menu
[Appetizer] Chrysanthemum with Soy skin Dressing, Ginkgo nuts and Mukago on Pine needles, Small Salmon Sushi Resembling Persimmons, Crab and Radish Roll, Chestnut Dumplings.
[Sashimi] 3 kinds of Sashimi (Tuna, Salmon, Squid).
[Grilled dish] Grilled Sea bream with Miso sauce.
[Deep fries] Deep-fried Shrimp and Wheat gluten Soy skin Rolls, Deep-fried Mushrooms.
[Lidded dish] Pork Stew with Grated Radish.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Pumpkin Crème Brûlée.

※The menu is subject to change depending on availability.

"Shikon course"

■November Course Menu
[Appetizer] Chrysanthemum with Soy skin Dressing, Ginkgo nuts and Mukago on Pine needles, Small Salmon Sushi Resembling Persimmons, Crab and Radish Roll, Chestnut Dumplings.
[Sashimi] 3 kinds of Sashimi (Tuna, Salmon, Squid).
[Grilled dish] Grilled Sea bream with Miso sauce.
[Deep fries] Deep-fried Shrimp and Wheat gluten Soy skin Rolls, Deep-fried Mushrooms.
[Lidded dish] Pork Stew with Grated Radish.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Pumpkin Crème Brûlée.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■November Course Menu
[Appetizer] Chrysanthemum with Soy skin Dressing, Ginkgo nuts and Mukago on Pine needles, Small Salmon Sushi Resembling Persimmons, Crab and Radish Roll, Chestnut Dumplings.
[Sashimi] 3 kinds of Sashimi (Pufferfish, Tuna, Yellowtail).
[Grilled dish] Grilled Pomfret Marinated in Miso, Grilled Milt with Chili pepper.
[Deep fries] Deep-fried Smelt, Deep-freid Stew Taro with Miso.
[Bowl dish] Braised Duck and Autumn vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Pumpkin Crème Brûlée.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■November Course Menu
[Appetizer] Chrysanthemum with Soy skin Dressing, Ginkgo nuts and Mukago on Pine needles, Small Salmon Sushi Resembling Persimmons, Crab and Radish Roll, Chestnut Dumplings.
[Sashimi] 3 kinds of Sashimi (Pufferfish, Tuna, Yellowtail).
[Grilled dish] Grilled Pomfret Marinated in Miso, Grilled Milt with Chili pepper.
[Deep fries] Deep-fried Smelt, Deep-freid Stew Taro with Miso.
[Bowl dish] Braised Duck and Autumn vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Pumpkin Crème Brûlée.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■November Course Menu
[Appetizer] Chrysanthemum with Soy skin Dressing, Ginkgo nuts and Mukago on Pine needles, Small Salmon Sushi Resembling Persimmons, Crab and Radish Roll, Chestnut Dumplings.
[Soup dish] Clear soup of Chrysanthemum-shaped Turnip.
[Sashimi] 4 kinds of Sashimi (Tuna, Prawn, Ligth grilled red bream, Squid).
[Grilled dish] King crab and Snow crab Steak.
[Bowl dish] Japanese black beef Miso stew in a Small hot pot.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Pumpkin Crème Brûlée.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■November Course Menu
[Appetizer] Chrysanthemum with Soy skin Dressing, Ginkgo nuts and Mukago on Pine needles, Small Salmon Sushi Resembling Persimmons, Crab and Radish Roll, Chestnut Dumplings.
[Soup dish] Clear soup of Chrysanthemum-shaped Turnip.
[Sashimi] 4 kinds of Sashimi (Tuna, Prawn, Ligth grilled red bream, Squid).
[Grilled dish] King crab and Snow crab Steak.
[Bowl dish] Japanese black beef Miso stew in a Small hot pot.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Pumpkin Crème Brûlée.

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■Example of Menu
[Appetizer] Persimmon with Tofu, Tofu arranged like Autumn flowers, Grilled Pacific saury Sushi,
Thick-style Tamagoyaki, Fig and Five-grain rice Jelly.
[Soup dish] Steam Matsutake mushroom, Pike conger with Japanese broth in a Teapot.
[Sashimi-1] Yukhoe with Horse meat.
[Sashimi-2] 3 kinds of Sashimi (Tuna, Prawn, Swordtip squid).
[Amuse-bouche] Sea urchin Meat roll.
[Grilled dish] Salt-grilled Blackthroat seaperch.
[Lidded dish] Matsutake mushroom Japanese steamed Egg pudding.
[Bowl dish] Sukiyaki of Japanese black beef with Plum vinegar.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Chestnut Cream and Chestnut Daifuku.

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■Example of Menu
[Appetizer] Persimmon with Tofu, Tofu arranged like Autumn flowers, Grilled Pacific saury Sushi,
Thick-style Tamagoyaki, Fig and Five-grain rice Jelly.
[Soup dish] Steam Matsutake mushroom, Pike conger with Japanese broth in a Teapot.
[Sashimi-1] Yukhoe with Horse meat.
[Sashimi-2] 3 kinds of Sashimi (Tuna, Prawn, Swordtip squid).
[Amuse-bouche] Sea urchin Meat roll.
[Grilled dish] Salt-grilled Blackthroat seaperch.
[Lidded dish] Matsutake mushroom Japanese steamed Egg pudding.
[Bowl dish] Sukiyaki of Japanese black beef with Plum vinegar.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Chestnut Cream and Chestnut Daifuku.

※The menu is subject to change depending on availability.

Seasonal set menu *Until 8/31/2025

[Raika Gozen]

・Sushi (eel, conger eel, conger eel)
・Suda-tachi Handa somen
・Conger eel tempura
・Grilled eel
・Shirayaki eel
・Two types of boiled and sashimi conger eel

*Menu contents are subject to change.

～A meal consisting of one soup and five main dish besiders rice～
・3 kinds of sashimi.
・Vinegared dish of the month.
・Grilled fish of the month, Rolled omelette, Hajikami(ginger stick).
・Small dish of the day.
・Cold soba noodles.
・Rice, Pickles, Miso soup.

*This is a monthly menu.

～A meal consisting of one soup and five main dish besiders rice～
・3 kinds of sashimi.
・Vinegared dish of the month.
・Grilled fish of the month, Rolled omelette, Hajikami(ginger stick).
・Small dish of the day.
・Cold soba noodles.
・Rice, Pickles, Miso soup.

*This is a monthly menu.

・Grilled Japanese black beef .(aitchbone)
・5 kinds of sashimi of the day.
・Today's small dish.
・Salad .
・Rice, Pickles, Miso soup

・Grilled Japanese black beef .(aitchbone)
・5 kinds of sashimi of the day.
・Today's small dish.
・Salad .
・Rice, Pickles, Miso soup

Natural red sea bream marinated in sesame sauce and a delicious flavor created by a special soup stock.

Sea bream chazuke
Tempura, Simmered mixed vinegar, vinegared pickles.

・Sukiyaki (80g Japanese black beef A4 loin, green onion, grilled tofu, onion, kuruma-fu, king oyster mushroom, thread konnyaku, trefoil, udon) ・Vinegared dish Rice Miso soup Pickled vegetables Egg bowl

・Sukiyaki (A4 sirloin of Japanese black beef, green onion, grilled tofu, onion, kuruma-fu, king oyster mushroom, thread konjac, trefoil, udon)
・Vinegared dish, rice, miso soup, pickles, egg bowl

Seasonal meal
[Kasujiru（Sake lees soup）set meal]
*Available from November 1st, 2024.
・Kasujiru with plenty of root vegetables.
・2 kinds of Sashimi.
・Rolled omelet.
・Bite cutlet.
・Grilled fish of the day.
・Rice.
・Pickles

*Menu contents are subject to change.

～A meal consisting of one soup and five main dish besiders rice～
・3 kinds of sashimi.
・Vinegared dish of the month.
・Grilled fish of the month, Rolled omelette, Hajikami(ginger stick).
・Small dish of the day.
・Cold soba noodles.
・Rice, Pickles, Miso soup.

*This is a monthly menu.

Spring set meal *Until 4/30/2025

【Haruranman Bento】
・Temari sushi (sashimi of sea bream, bamboo shoots, conger eel, shrimp, eggplant)
・Small udon noodles
・Simmered dish (pumpkin, bamboo shoots, cherry fu and green soybean paste)
・Kushi-katsu (sea bream, glutinous pork, asparagus)
・Three kinds of sashimi
・Grilled cherry blossom trout
・Dessert

※Small udon noodle can be replaced with miso soup of other dishes for 380 yen.
※The menu is subject to change.

Spring set meal *Until 4/30/2025

【Haruranman Bento】
・Temari sushi (sashimi of sea bream, bamboo shoots, conger eel, shrimp, eggplant)
・Small udon noodles
・Simmered dish (pumpkin, bamboo shoots, cherry fu and green soybean paste)
・Kushi-katsu (sea bream, glutinous pork, asparagus)
・Three kinds of sashimi
・Grilled cherry blossom trout
・Dessert

※Small udon noodle can be replaced with miso soup of other dishes for 380 yen.
※The menu is subject to change.

・Grilled Japanese black beef .(aitchbone)
・5 kinds of sashimi of the day.
・Today's small dish.
・Salad .
・Rice, Pickles, Miso soup

Seasonal dishes in a bento box (5-6 dishes)
Seasonal deep-fried food
Zenen’s specialty Akashi natural sea bream rice, Pickles, Miso soup, Dessert.
*Menu changes monthly.

Seasonal dishes in a bento box (5-6 dishes).
Seasonal deep-fried food.
Pickles, Miso soup.
Dessert

*Menu changes monthly.

Seasonal dishes in a bento box (5-6 dishes).
Seasonal deep-fried food.
Pickles, Miso soup.
Dessert.

*Menu changes monthly.

Seasonal dishes in a bento box (5-6 dishes)
Seasonal deep-fried food
Zenen’s specialty Akashi natural sea bream rice, Pickles, Miso soup, Dessert.
*Menu changes monthly.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Soupe dish: Clear soup with meat (Green onion, Black chili pepper).
Sashimi: 4 kind of slices of raw fish (Tuna, Sea bream, Squid, Prawn).
Grilled dish: Grilled Japanese black beef "fillet" and Red bream.
Sushi dish: Two kinds of sushi with tuna.
Udon dish: Udon noodles topped sweet and spicy beef and egg.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, tree buds.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Soupe dish: Clear soup with meat (Green onion, Black chili pepper).
Sashimi: 4 kind of slices of raw fish (Tuna, Sea bream, Squid, Prawn).
Grilled dish: Grilled Japanese black beef "fillet" and Red bream.
Sushi dish: Two kinds of sushi with tuna.
Udon dish: Udon noodles topped sweet and spicy beef and egg.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, tree buds.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Soupe dish: Clear soup with meat (Green onion, Black chili pepper).
Sashimi: 4 kind of slices of raw fish (Tuna, Sea bream, Squid, Prawn).
Grilled dish: Grilled Japanese black beef "fillet" and Red bream.
Sushi dish: Two kinds of sushi with tuna.
Udon dish: Udon noodles topped sweet and spicy beef and egg.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, tree buds.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Soupe dish: Clear soup with meat (Green onion, Black chili pepper).
Sashimi: 4 kind of slices of raw fish (Tuna, Sea bream, Squid, Prawn).
Grilled dish: Grilled Japanese black beef "fillet" and Red bream.
Sushi dish: Two kinds of sushi with tuna.
Udon dish: Udon noodles topped sweet and spicy beef and egg.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, tree buds.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Sashimi: 3 kind of slices of raw fish (Tuna, Sea bream, Squid).
Grilled dish: Grilled Japanese black beef "thigh" and Red bream.
Deep-fried dish: Tempura with shrimp and vegetables.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, bud tree.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Sashimi: 3 kind of slices of raw fish (Tuna, Sea bream, Squid).
Grilled dish: Grilled Japanese black beef "thigh" and Red bream.
Deep-fried dish: Tempura with shrimp and vegetables.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, bud tree.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Sashimi: 3 kind of slices of raw fish (Tuna, Sea bream, Squid).
Grilled dish: Grilled Japanese black beef "thigh" and Red bream.
Deep-fried dish: Tempura with shrimp and vegetables.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, bud tree.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Sashimi: 3 kind of slices of raw fish (Tuna, Sea bream, Squid).
Grilled dish: Grilled Japanese black beef "thigh" and Red bream.
Deep-fried dish: Tempura with shrimp and vegetables.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, bud tree.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.