Weekly special, sashimi, simmered vegetables
Small side dishes, steamed egg custard
Rice, pickles, red miso soup, dessert

Seared bonito, tempura, simmered vegetables
Small dishes, savory steamed egg custard
Rice, pickles, red miso soup, dessert

Tempura, mini soba noodles, simmered vegetables
Small side dishes, steamed egg custard
Rice, pickles, dessert

Soba, tempura
Small dishes, small chawanmushi

Shirasu don, simmered vegetables
Small dish, savory custard, pickles, red miso soup

Tempura rice bowl
Small dish, pickled vegetables, red miso soup

Collaboration Oyakodon
Small dish, pickles, red miso soup

September–November 2026
Reservations required 3 days in advance for groups of 2 or more.

Appetizer: Seasonal appetizer
Soup: Chrysanthemum dumplings in clear broth
Side dish: Two kinds of seasonal fresh fish
Covered dish: Nanjing-style steamed buns
Grilled dish: Kamasori fish baked with yuzu seasoning
Fried dish: Arrowtooth halibut tempura
Meal: Simmered rice with local chicken and vegetables, pickled vegetables, red miso soup
Dessert: Seasonal fruit

[Reservations required 3 days in advance for groups of 2 or more]

Appetizers: Yuzu-marinated matsutake mushrooms and grilled sanma, Kyoto sesame tofu, deep-fried chestnuts, millet gluten dagaku, chicken matsufū
Soup: Matsutake mushroom steamed in a clay pot
Side dishes: Tataki of skipjack tuna and assorted fresh fish
Small hot pot: Sukiyaki with beef and matsutake mushrooms; Tosa Jiro eggs
Fried dish: Deep-fried eggplant and shrimp meatloaf
Meal: Matsutake rice, pickled vegetables, red miso soup
Dessert: Seasonal fruits and small sweets

September–November 2026
Reservations required 3 days in advance for groups of 2 or more.

Appetizer: Tosa delicacies and seasonal appetizer assortment
Soup: Seasonal clear soup
Side dish: Hay-grilled bonito and assorted fresh fish
Covered dish: Steamed oden with Tosa Giro egg
Grilled dish: Wagyu beef and local vegetables grilled on cedar and ceramic plates
Fried dish: Local eel wrapped in shiso leaves
Main course: Grilled Tosa Giro with locally grown myoga, served over fragrant rice; pickled vegetables and red miso soup
Dessert: Seasonal fruits and wagashi

September–November 2026
Reservations required 3 days in advance for groups of 2 or more.

Appetizer: Five seasonal appetizers
Soup: Tofu with pufferfish roe, clear soup style
Side dish: Three kinds of fresh seasonal fish
Covered dish: Kinmei tai rolled with ginger glaze
Grilled dish: Wagyu beef grilled on a ceramic plate
Fried dish: Deep-fried rolls filled with yam and shrimp paste
Meal: Rice cooked with autumn salmon and mushrooms, pickles, red miso soup
Dessert: Seasonal fruits and small sweets

[Reservation required]

Small dish: Simmered vegetables
Soup: Seasonal clear soup
Side dish: Seared bonito wrapped in straw – compare the recommended sauce and sun-dried salt
Covered dish: Mini chawanmushi
Fried item: Tempura of shrimp and vegetables
Meal: Rice with boiled sardines, pickled vegetables
Dessert

Reservations required up to 5 days in advance.

Celebratory dish: Red and white sliced fish
Accompaniment: Red and white clams with gelatinous sauce
Covered dish: Red and white lily root dumplings
Grilled dish: Whole grilled sea bream
Meal: Red rice shaped like plums
Tooth-hardening stone

Please select the menu on the day.