A lunch-only set menu with Awaji Beef as the main dish. Six-course lunch set.

Awaji beef loin (150g) grilled in a sweet and spicy sauce.

Awaji beef sirloin teppanyaki course.

The main course is made with Kunugiza beef, a rare Japanese beef from Awaji, and seafood from the ocean.
This course allows you to enjoy an abundance of Awaji ingredients.

Beef shoulder loin dipped in a refreshing kombu dashi (kelp broth)

Beef stewed in our original sweet and spicy sauce.
(100g beef ribeye, vegetables, udon or white rice, egg)
※ Can be changed to a higher quality Awaji beef: +1200 yen

A special nabe hot pot cooked in a mild broth using white miso paste and soy milk with a hint of garlic. (100 g beef ribeye, vegetables, udon or white rice)

Appetizers include Awaji's famous three-years-old torafugu (tiger puffer), seasonal red snow crab, and abalones grilled on an iron plate.
The main course is Awaji black cattle beef.
This is a luxurious course that allows you to enjoy Awaji's treasure trove of sumptuous ingredients.

Indulge in luxury with the exquisite Teppanyaki course, where the chef's recommendations meet the finest seasonal ingredients. Experience the ultimate in opulence as live lobsters and abalones from Awaji are expertly prepared on the teppan. The highlight is the main course featuring a rare filet steak of Awaji beef, ensuring a truly luxurious dining experience that captivates the essence of extravagance.

Awaji beef sirloin teppanyaki course.

The main course is made with Kunugiza beef, a rare Japanese beef from Awaji, and seafood from the ocean.
This course allows you to enjoy an abundance of Awaji ingredients.

Appetizers include Awaji's famous three-years-old torafugu (tiger puffer), seasonal red snow crab, and abalones grilled on an iron plate.
The main course is Awaji black cattle beef.
This is a luxurious course that allows you to enjoy Awaji's treasure trove of sumptuous ingredients.

Indulge in luxury with the exquisite Teppanyaki course, where the chef's recommendations meet the finest seasonal ingredients. Experience the ultimate in opulence as live lobsters and abalones from Awaji are expertly prepared on the teppan. The highlight is the main course featuring a rare filet steak of Awaji beef, ensuring a truly luxurious dining experience that captivates the essence of extravagance.

Beef stewed in our original sweet and spicy sauce.
(100g beef ribeye, vegetables, udon or white rice, egg)
※ Can be changed to a higher quality Awaji beef: +1200 yen

A special nabe hot pot cooked in a mild broth using white miso paste and soy milk with a hint of garlic. (100 g beef ribeye, vegetables, udon or white rice)

Beef shoulder loin dipped in a refreshing kombu dashi (kelp broth)