*Please feel free to contact us if you would like to check our cancellation policy before making a reservation.

<<September’s Special Kaiseki>> (~October 4)
Chopsticks
Steamed abalone, glutinous rice with ginkgo nuts, genuine wasabi
Silver bean paste, young shoots of fernleaf ladeflower

Appetizers
Grilled mackerel marinated in miso, chicken miso “Matsukaze” grilled
Chestnut leaves, simmered chestnuts
Tempura of maitake mushrooms, persimmon and egg dish, braised shrimp rolls

Soup
Steamed in earthenware pot
Eel, matsutake mushrooms, triple-leaf greens, vinegar dressing

Sashimi
Bluefin tuna, striped jack, white squid, black scad
Assorted garnishes, Shiojiro salt, genuine wasabi, Tosa soy sauce

Specialty Dish
Chicken shabu-shabu
Awa native chickens, onions, green onions, yuzu pepper, ponzu sauce

Drinks & Snacks
1. Grilled sweetfish wrapped in bamboo leaves
2. Grilled dried red snapper with sake, blanched Manjushage peppers, shredded bonito

Side Dishes
Kaga eggplant casserole
Baked soy milk gratin, uni, onions, brown mushrooms, aromatic scallions

palate cleanser
Shiso leaf sorbet

Main Course
Charcoal-grilled premium Kuroge Wagyu rib meat
Young fernleaf ladeflower, lotus root, tomatoes
Wasabi, rock salt, soy sauce dressing

Meals
1. Oden-style porridge with chicken shabu-shabu, egg, triple-leaf greens
2. Soft-shell turtle porridge, egg, grilled rice cake, triple-leaf greens
3. Bowl of富士山 salmon marinated in ikura soy sauce, sesame seeds, chopped shiso leaves

Accompaniments
Five kinds of side dishes

Fruit Dessert
Pears, Shine Muscat grapes, gold kiwi, white wine jelly

Sweet Finale
Yam dumplings

＜September’s Special Kaiseki＞ (~October 4)
Chopsticks
Steamed abalone, glutinous rice with ginkgo nuts, real wasabi
Silver bean paste, young leaves of climbing wisteria

Appetizers
Grilled marinated pomfret, chicken miso “Matsukaze” grilled
Chestnut leaves, simmered chestnuts
Tempura of maitake mushrooms, persimmon and egg, braised shrimp rolled in shiso

Soup
Simmered in earthenware pot
Eel, matsutake mushrooms, triple-leaf greens, vinegar dressing

Sashimi
Bluefin tuna, striped jack, white squid, black scad
Assorted garnishes, Shio Jiro salt, real wasabi, Tosa soy sauce

Specialty Dish
Chicken nabé
Awa native chickens, onions, green onions, yuzu pepper, ponzu sauce

Drinks & Snacks
1. Grilled sweetfish wrapped in bamboo leaves
2. Grilled dried red snapper with sake, blanched Manjushage peppers, shredded bonito

Side Dishes
Kaga eggplant cooked in a pot
Baked tofu-grazing casserole with uni, onions, brown mushrooms, and aromatic scallions

palate cleanser
Shiso sorbet

Main Course
Charcoal-grilled premium Kuroge Wagyu tail meat
Young climbing wisteria, lotus root, tomatoes
Wasabi, rock salt, soy sauce dressing

Meals
1. Congee made from nabé broth, egg, triple-leaf greens
2. Congee with soft-shell turtle, egg, grilled rice cake, triple-leaf greens
3. Bowl of富士山 salmon marinated in soy sauce, topped with ikura, sesame seeds, and chopped shiso

Accompaniments
Five kinds of side dishes

Fruit
Pears, Shine Muscat grapes, gold kiwi, white wine jelly

Dessert
Yam dumplings

※ This course comes with a 【HP-exclusive】 minimum price guarantee (a ¥2,000 discount per person).
※ Due to ingredient procurement circumstances, the menu contents may be subject to change.

《Menu》 (~October 4)
Hashi-zuke: Emerald eggplant, prosciutto, microgreens, flower buds, perilla

Appetizers: Grilled marinated pomfret
Chicken miso “Matsukaze” yaki, salmon chrysanthemum-shaped hand-rolled sushi
Simmered chestnuts, deep-fried ginkgo nuts arranged like pine needles

Sashimi: Bluefin tuna, striped jack, tilefish, eel
Assorted garnishes, real wasabi, Tosa soy sauce

Grilled dishes: Grilled sweetlip fish with sake glaze
Grilled Manjushage peppers with dipping sauce, shredded bonito flakes

palate cleanser: Shiso leaf sorbet

Specialty dish: Awa chicken hot pot (Awa-native chickens and onions)
Ponzu sauce, green onions, grated daikon, pickled red ginger

Main course: Hot pot congee (with eggs and triple-leaf lettuce)

Side dishes: Five kinds of assorted dishes

Fruit: Pears, Shine Muscat grapes, gold kiwi, white wine jelly

Dessert: Yam dumplings

*This course includes a special offer: a lowest price guarantee (¥2,000 off per person) available only on our website.

*Menu contents may change due to ingredient availability.

《Menu》 (Until October 4th)
Appetizer: Jade eggplant, prosciutto, micro sprouts, flower buds, myoga ginger

Appetizer: Grilled marinated barracuda

Chicken miso matsukaze-yaki, salmon chrysanthemum temari sushi

Simmered chestnuts, fried ginkgo nuts on pine needles

Sashimi: Bluefin tuna, striped jack, flathead, conger eel

Garnish: Fresh wasabi, Tosa soy sauce

Grilled dish: Dried sweet sea bream grilled with sake
Grilled Manganji Peppers in Broth, Dried Bonito Flakes

Palate Cleanser: Shiso Leaf Sherbet

Specialty: Chicken Mizutaki (Awa Local Chicken, Onion)

Ponzu Sauce, Scallions, Grated Radish with Maple Leaf, Pickled Ginger

Main Dish: Mizutaki Rice Porridge (Egg, Mitsuba)

Side Dishes: Five Kinds of Assorted Dishes

Dessert: Pear, Shine Muscat Grapes, Gold Kiwi, White Wine Jelly

Sweets: Yōyo Manju (Steamed Bun)

≪Menu≫ (until October 4)
*Hashi-zuke*: Winter melon simmered in soy sauce, prosciutto, microgreens, flower buds, and ginger

*Appetizers*: Grilled marinated gilthead seabream
   Chicken miso yakimochi, salmon sushi shaped like chrysanthemums
   Chestnuts simmered in sweet sauce, deep-fried ginkgo nuts arranged like pine needles

*Sashimi*: Eel, flathead flounder, bluefin tuna
   Accompanying garnishes, grated wasabi, Tosa soy sauce

*Grilled dishes*: Manakatsuo grilled with salt and rice bran paste
   Pickled young ginger in rice vinegar; blanched mannentoki peppers

* palate cleanser*: Shiso leaf sorbet

*Specialties*: Awa chicken hot pot (with onions), soup
   Green onions, shredded daikon with red food coloring, ponzu sauce, yuzu pepper, pickled red ginger

*Meal*: Oyakodon-style porridge made with hot pot broth (with egg and mitsume herbs)

*Side dishes*: Trio of seasonal accompaniments

*Dessert*: White momen tofu, melon, raspberries topped with white wine jelly, mint

※ Please note that the menu may change depending on available ingredients on the day.

≪Menu≫ (~October 4)
**Chopsticks accompaniment**: Simmered winter melon with ham, microgreens, flower buds, and ginger.

**Appetizers**: Grilled marinated sea bream; Chicken miso “Matsukaze” grill, salmon sushi balls shaped like chrysanthemums; Simmered chestnuts, deep-fried ginkgo nuts arranged like pine needles.

**Sashimi**: Eel, flathead flounder, bluefin tuna; Assorted garnishes, freshly grated wasabi, Tosa soy sauce.

**Grilled dishes**: Salted and miso-marinated skipjack tuna grilled with sake lees; Pickled young ginger in rice vinegar, blanched mannentoji peppers.

** palate cleanser**: Shiso leaf sorbet.

**Specialties**: Chicken nabé (Awa-native chicken with onions), soup; Green onions, shredded red radish, ponzu sauce, yuzu pepper, pickled red ginger.

**Meal**: Nabé congee (with egg and triple-leaf lettuce).

**Side dishes**: Trio of seasonal accompaniments.

**Dessert**: Silken tofu, melon, raspberries topped with white wine jelly and mint.

※ Please note that the menu may change depending on available ingredients on the day.

[Made with Awao Chicken from Tokushima Prefecture]

◆Contents
・Mizutaki (chicken hot pot): 1000g x 1 bag
・Homemade dashi ponzu sauce
・Yuzu pepper paste

*Vegetables are not included. Please prepare them at home.
*Must be kept frozen

◆Allergy information: Ponzu sauce/Wheat flour
◆Must be kept frozen, store at -18℃ or below
◆Best before date: Approximately two weeks from the date of purchase

[Made with Awao Chicken from Tokushima Prefecture]

◆Contents
・Mizutaki (chicken hot pot): 1000g x 2 bags
・Homemade dashi ponzu sauce
・Yuzu pepper paste

*Vegetables are not included. Please prepare them at home.
*Must be kept frozen

◆Allergy information: Ponzu sauce/Wheat flour
◆Must be kept frozen, store at -18℃ or below
◆Best before date: Approximately two weeks from the date of purchase

We carefully select only the finest, fattiest fish, chosen by our expert craftsmanship. Only the tenderest flesh is used, coated in our uniquely blended Saikyo miso. To preserve the flavor, it is immediately flash-frozen.

□Contents: Spanish mackerel (approx. 60g) x 2 pieces, Black cod (approx. 60g) x 2 pieces
□Ingredients: Spanish mackerel, Black cod, Saikyo miso, Sake, Mirin, Salt
□Must be kept frozen, store at -18℃ or below
□Shelf life: Approximately two weeks from the date of purchase

※Sales will be suspended from December 1, 2026 (Tue) to January 14, 2027 (Thu).
We appreciate your understanding.

■Box size: 16 cm (L) × 16 cm (W) × 6.7 cm (H)
■Contents: Abalone (130–150g) × 2 pieces, grated wasabi (20g)
■Ingredients: Abalone, sake, soy sauce (contains soybeans and wheat), kelp, wasabi
■Freezeable; store at -18°C or below
■Shelf life: Approximately two weeks from the date of delivery

(Box size: length 24cm x width 37cm x height 6cm)

(Box size: 24 cm (H) × 25 cm (W) × 6 cm (D))

≪Menu≫
Plain Udon Noodles

Steamed Egg Custard (King Crab, Lily Bulb, Mibu Greens, Mountain Enoki Mushrooms)

Vegetable Platter (French Fries, Broccoli, Carrots, Cherry Tomatoes)

Seasonal Fruit

Vanilla Ice Cream

*Menu items may change depending on the availability of ingredients on the day.

≪Menu≫
Shrimp tempura, spaghetti, sausages, fried chicken
Cheese, tomato, iced lettuce
Grilled fish (black cod), omelet, candied chestnuts
Steamed egg custard (king crab, lily bulb, spinach, mountain enoki mushrooms)
Hamburg steak, french fries, broccoli, carrots
Small udon noodles
Rice ball
Seasonal fruit
Vanilla ice cream
*Menu items may change depending on the availability of ingredients on the day.

≪Menu≫
Plain Udon Noodles

Steamed Egg Custard (King Crab, Lily Bulb, Mibu Greens, Mountain Enoki Mushrooms)

Vegetable Platter (French Fries, Broccoli, Carrots, Cherry Tomatoes)

Seasonal Fruit

Vanilla Ice Cream

*Menu items may change depending on the availability of ingredients on the day.

≪Menu≫
Shrimp tempura, spaghetti, sausages, fried chicken
Cheese, tomato, iced lettuce
Grilled fish (black cod), omelet, candied chestnuts
Steamed egg custard (king crab, lily bulb, spinach, mountain enoki mushrooms)
Hamburg steak, french fries, broccoli, carrots
Small udon noodles
Rice ball
Seasonal fruit
Vanilla ice cream
*Menu items may change depending on the availability of ingredients on the day.

≪Menu≫
Shrimp tempura, spaghetti, sausages, fried chicken, tomatoes
Egg roll, black cod, candied chestnuts, pumpkin, sweet potato stew
Sashimi (bluefin tuna, sea bream, amberjack, garnishes, soy sauce)
Gratin (king crab, onion, macaroni, broccoli)
Japanese Black beef fillet steak, french fries, carrots, eggplant, soy sauce
Small udon noodles
Rice ball
Seasonal fruit
Vanilla ice cream
*Menu items may change depending on the availability of ingredients on the day.

≪Menu≫
Shrimp tempura, spaghetti, sausages, fried chicken, tomatoes
Egg roll, black cod, candied chestnuts, pumpkin, sweet potato stew
Sashimi (bluefin tuna, sea bream, amberjack, garnishes, soy sauce)
Gratin (king crab, onion, macaroni, broccoli)
Japanese Black beef fillet steak, french fries, carrots, eggplant, soy sauce
Small udon noodles
Rice ball
Seasonal fruit
Vanilla ice cream
*Menu items may change depending on the availability of ingredients on the day.