Using carefully selected local ingredients, we will be serving up a gorgeous special course just for the Christmas period. The main dish is a course where you can taste fresh fish from Yawatahama and Hinoide pork. Please enjoy this course with your loved ones on this special Christmas day. ■Menu [Appetizer] A combination of winter Spanish mackerel, chrysanthemum, and pomelo [Soup] Burdock potage [Fish dish] Fresh fish from Yawatahama and root vegetables [Meat dish] Roasted Hinoide pork and Ozu log-grown shiitake mushrooms [Rice dish] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [After-meal drink] Coffee or tea

We have prepared a festive special course available only during the Christmas period, featuring carefully selected local ingredients. For the main course, you may choose one dish from either fish or meat. Please enjoy this special Christmas menu with your loved ones.

■ Menu
Amuse-bouche: A seasonal bite to begin
Appetizer: Marinated fresh fish from Yawatahama, fashioned as a wreath
Soup: Vegetable potage made with produce from Ōzu
Main Course: Please choose one of the following
・Roast Hinoide pork with jus
・Pan-seared fresh fish from Yawatahama with white wine sauce
Dessert: Christmas special dessert
Bread
After-dinner beverage

We’ve created a festive, limited-time Christmas chef’s course featuring carefully selected local ingredients. This special menu is perfect for anyone wanting a memorable dinner with someone special, and showcases two main dishes: Hinode pork (日野出豚) and fresh fish from Yawatahama (八幡浜産鮮魚).

■ Menu
[Amuse] A pre-dinner amuse-bouche
[Starter] Marinated fresh fish from Yawatahama, presented as a wreath
[Soup] Potage of vegetables from Ōzu
[Fish] Pan-seared fresh fish from Yawatahama with a white wine sauce
[Meat] Roast Hinode pork with jus
[Dessert] Special Christmas dessert
[Bread]
[After-dinner beverage]

We have prepared a festive special course available only during the Christmas season, made with carefully selected local ingredients. Recommended for guests who want to enjoy a memorable dinner with someone special, this chef’s course features a double main of Aihime beef and fresh fish from Yawatahama.

■ Menu
【Amuse】A pre-dinner amuse-bouche
【Appetizer】Marinated fresh fish from Yawatahama — wreath presentation
【Soup】Potage made with vegetables from Ozu
【Fish】Pan-seared fresh fish from Yawatahama with white wine sauce
【Meat】Roast Aihime beef with jus sauce
【Dessert】Christmas special dessert
【Bread】
【After-dinner Beverage】

We have prepared a festive, limited-time Christmas chef’s course featuring carefully selected regional ingredients. This special menu is perfect for those who want to enjoy an exceptional dinner with someone special, and it highlights a double main course of Akane Wagyu and fresh Yawatahama seafood.

Menu
Amuse-bouche: A pre-meal delight
Starter: Marinated Yawatahama seafood — wreath-style presentation
Soup: Ozu vegetable potage
Fish: Pan-seared Yawatahama seafood with white wine sauce
Meat: Roast Akane Wagyu served with seasonal vegetables
Dessert: Special Christmas dessert
Bread
After-dinner beverage(s)

■Event details [Ozu Castle special charter tour x outdoor premium dinner] Ozu Castle is a nationally designated important cultural property and has a completely restored wooden castle tower. We will be holding a special autumn event "Outdoor Premium Dinner" in the castle town. In addition to a luxurious dinner prepared by a chef using Ehime's seasonal ingredients, we also offer a special private tour of Ozu Castle and live performances of the traditional Kagura and Gagaku performances, allowing you to spend an elegant night enjoying the town of Ozu as if you were the lord of the castle. Please enjoy. ■ Date and time (required time: approximately 3 hours and 30 minutes) 2023/9/30 (Sat) 17:00-20:30 (Meeting at 16:45) ■Meeting location: NIPPONIA HOTEL Ozu Castle Town Hotel Front *Restaurant "Luan" and address are different. When visiting, please come to the hotel front desk, 378 Ozu, Ozu City, Ehime Prefecture. ■ Capacity: Approximately 20 people ■ Includes: Full course meal, glass of sparkling wine, experience of entering Ozu Castle, special private tour of Ozu Castle, limited castle seal, Kagura viewing/Gagaku live performance■ Time schedule [16:45] NIPPONIA HOTEL Ozu Gather at the hotel reception in the castle town [17:15~] Experience entering Ozu Castle/Special private tour ・A local guide wearing armor will show you around the castle ・We will give you a limited castle stamp! [18:30~] Premium dinner with Kagura viewing and live Gagaku music [Around 20:30] Ends ■ Menu example [Amuse] Small pre-meal delights [Appetizer] Grilled sagoshi and grilled eggplant [Soup] Pumpkin Potage [Fish dish] Vapoule of fresh fish from Yawatahama, white wine sauce [Meat dish] Roasted Aihime beef with autumn root vegetables [Meal] Sea bream rice Le En style [Dessert] Crème d'Anjou of grapes from Uchiko [After-meal snack] Drinks: Coffee or Tea *We cannot accept orders for anniversary cakes or message plates for event dinners in advance or on the day. Please note.

We offer organic wine called ``Amore Eterno'', which means ``eternal love for you'', from a winery in Verona, Italy, the setting of Romeo and Juliet. Celebrate a couple's important anniversary with a wine made with love from organically grown grapes. ■Menu [Cheers wine (white or red)] [Appetizer] Grilled sagoshi and grilled eggplant [Soup] Pumpkin potage [Fish dishes] Vapoor of fresh fish from Yawatahama, white wine sauce [Meat dishes] Roasted Aihime beef Autumn root vegetables [Dessert] Crème d'Anju made with Uchiko grapes [After-meal drink] We also accept reservations for message plates (free) and anniversary cakes (charges apply). If you would like a message plate to add a message to your dessert, please write your message in the comments section using up to 15 characters. If you would like an anniversary cake, please select from the options (size 3 is recommended for 2 people).

■Chocolate "Shiruku Shokora" with a souvenir (1 box of 5 pieces) This raw chocolate made with silk powder from Ozu won the grand prize in the "Ehime Prefecture New Souvenir Product Development Project" contest. By using silk powder produced from Iyo raw silk and taking advantage of silk's inherent water retention properties, we have achieved a smooth melt-in-your-mouth texture. This is an assortment of 5 types of Kawachi Bankan, Mulberry Tea, Salted Butter Caramel, Sao Tome, and Praline that you can enjoy as if you are traveling to Ehime. *One box gift will be given to two people. ■Toasting with champagne ■Menu example February [Appetizer] Marinated squid from Yawatahama, garland chrysanthemum, and celery root [Soup] Potage of Jerusalem artichoke [Main dish] (Please choose one from the following) ・Fresh fish from Yawatahama and Ozu Log shiitake mushrooms, roasted Hinode pork, and cauliflower gratine [Meal] Tai-meshi, Le En style [Dessert] Ozu strawberry and white chocolate mousse [After-meal drink] March [Appetizer] First bonito and strawberry tartare [ Soup] Cauliflower potage [Main dish] (Please choose one from the following) ・Poiled mackerel from Yawatahama Fukinotou beurre noisette sauce ・Roast Hinode pork Taro Lyonnaise [Meal] Sea bream rice Le Un style [Dessert] Japanese black tea crème brûlée and citrus [after-meal drink]

■Chocolate "Shiruku Shokora" with a souvenir (1 box of 5 pieces) This raw chocolate made with silk powder from Ozu won the grand prize in the "Ehime Prefecture New Souvenir Product Development Project" contest. By using silk powder produced from Iyo raw silk and taking advantage of silk's inherent water retention properties, we have achieved a smooth melt-in-your-mouth texture. This is an assortment of 5 types of Kawachi Bankan, Mulberry Tea, Salted Butter Caramel, Sao Tome, and Praline that you can enjoy as if you are traveling to Ehime. *One box gift will be given to two people. ■With champagne toast ■Menu example This is a dinner course where you can enjoy a plate of Aihime beef. We offer carefully selected dinner courses using fresh fish from Yawatahama and seasonal vegetables purchased from local farmers, served on Tobe-yaki plates. Since Ehime is famous for sea bream, you can also enjoy Luan-style sea bream rice. February [Amuse] Pre-meal delights [Appetizer] Marinated squid from Yawatahama, garland chrysanthemum, and celery root combination [Soup] Potage of Jerusalem artichoke [Fish dishes] Fresh fish from Yawatahama and Ozu log shiitake mushrooms [Meat dishes] Aihime beef Roasted and cauliflower gratine [Meal] Sea bream rice Le En style [Dessert] Ozu strawberry and white chocolate mousse [After-meal drink] March [Amuse] Enjoyment before the meal [Appetizer] First bonito and strawberry Tartare [Soup] Cauliflower potage [Fish dish] Yawatahama Spanish mackerel poire, Fukinotou beurre noisette sauce [Meat dish] Roast Aihime beef, taro Lyonnaise [Meal] Sea bream rice, Le En style [Dessert] Japanese black tea crème brûlée and citrus [after-meal drink]

This seasonal full-course lunch includes both fish and meat dishes made with fresh local fish from Yawatahama and other areas. We also offer a Luan-style sea bream rice dish, unique to Ehime, which is famous for its sea bream. Perfect for anniversaries and celebrations. Menu example: December-February [Appetizer] Assortment of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Fresh fish from Yawatahama and root vegetables [Meat dish] Roasted Hinoide pork and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Luan-style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This is a seasonal full-course lunch where you can enjoy both fish and meat dishes using fresh local fish from Yawatahama and other areas. *Whole cake: The size of the cake will be prepared according to the number of people in your reservation *Message plate: Please write your desired message in the comments section Menu example ■ December to February [Appetizer] Assortment of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Fresh fish and root vegetables from Yawatahama [Meat dish] Roasted Hinoide pork and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert accompanied by a celebration plate. ■Toast drink: A glass of sparkling wine or a glass of non-alcoholic sparkling wine ■Celebration message plate: A free message plate can be prepared. If you wish, please write your message in the comments section. Menu example: December to February [Appetizer] Assortment of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Fresh fish and root vegetables from Yawatahama [Meat dish] Roasted Hinoide pork and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

Menu [Appetizer] Assortment of appetizers, bonito, beets, and red fruits [Soup] Shiitake mushroom potage from Ozu [Fish dishes] Fresh fish from Yawatahama, yuzu pepper-flavored charred butter sauce [Meat dishes] Roasted Himekko chicken, taro gratin [Meal] Sea bream rice Le En style [Dessert] Persimmon and Japanese tea Autumn outfit [Drinks after the meal]

Sample Menu
■December-February
[Amuse-bouche] Pre-meal treat
[Appetizer] Yawatahama Yellowtail Confit with Daikon Radish and Lemon
[Soup] Ozu Shiitake Mushroom Potage
[Main Dish] (Choose one from the following)
- Yawatahama Fresh Fish Wrapped in Kadaif with Shungiku Sauce
- Hinode Pork Roast with Jerusalem Artichoke Déclinéson
[Main Dish] Sea Bream Rice Le An Style
[Dessert] Mousse au Chocolat and Citrus Fruit
[Bread]
[After-meal Drink]

Our course menu changes seasonally, featuring fresh fish from Yawatahama, Ehime Prefecture's famous brand of pork, "Hinode Pork," and seasonal vegetables sourced from local farmers, allowing you to savor the delicious flavors of each season. The tableware is made from Iyo's famous Tobe-yaki pottery, and we also offer a Luan-style sea bream rice dish, a unique dish in Ehime, famous for its sea bream.

Menu Examples
■December-February
[Amuse-Bouche] Pre-dinner Delight
[Appetizer] Yawatahama Yellowtail Confit with Daikon and Lemon
[Soup] Ozu Shiitake Mushroom Potage
[Fish Dish] Yawatahama Fresh Fish Wrapped in Kadaif with Shungiku Sauce
[Meat Dish] Roasted Hinode Pork with Jerusalem Artichoke Déclinéson
[Main Dish] Sea Bream Rice Luan-style
[Dessert] Mousse au Chocolat and Citrus Fruit
[Bread]
[After-dinner Drinks]

This dinner course features a main dish of Ehime Prefecture pork.

*Whole cake: The cake size will be adjusted to accommodate the number of guests.
*Message plate: Please enter your desired message in the comments section.

Menu example
■December-February
[Amuse-bouche] Pre-meal treat
[Appetizer] Yawatahama yellowtail confit with daikon radish and lemon
[Soup] Ozu log-grown shiitake mushroom potage
[Fish dish] Yawatahama fresh fish kadaif wrapped in garland chrysanthemum sauce
[Meat dish] Hinode pork roast with Jerusalem artichoke déclinéson
[Main course] Sea bream rice Le An style
[Dessert] Mousse au chocolat and citrus fruit
[Bread]
[After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise your loved ones with a dessert served on a celebratory plate.

■Toast Drink
・A glass of sparkling wine
or
・A glass of non-alcoholic sparkling wine

■Congratulatory Message Plate
A complimentary message plate is available. If you would like one, please write your message in the comments section.

Menu Example
■December-February
[Amuse-Bouche] Pre-Meal Delight
[Appetizer] Yawatahama Yellowtail Confit with Daikon and Lemon
[Soup] Ozu Shiitake Mushroom Potage
[Fish Dish] Yawatahama Fresh Fish Wrapped in Kadaif with Shungiku Sauce
[Meat Dish] Hinode Pork Roast with Jerusalem Artichoke Déclinéson
[Meal] Sea Bream Rice Le An Style
[Dessert] Mousse au Chocolat and Citrus Fruit
[Bread]
[After-Meal Drinks]

Enjoy a luxurious dinner course featuring fresh Yawatahama fish and Aihime beef.
Served on Tobe-yaki ware, a specialty of Iyo, the dinnerware also includes a Luan-style sea bream rice dish, a unique feature of Ehime, a region famous for its sea bream.

Menu Sample
■December-February
[Amuse-bouche] Pre-meal treat
[Appetizer] Yawatahama yellowtail confit with daikon radish and lemon
[Soup] Ozu log-grown shiitake mushroom potage
[Fish Dish] Yawatahama fresh fish wrapped in kadaif with garland chrysanthemum sauce
[Meat Dish] Roasted Aihime beef loin with Jerusalem artichoke déclinéson
[Main Dish] Sea bream rice in the Luan style
[Dessert] Mousse au chocolat and citrus
[Bread]
[After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise your loved ones with a dessert served on a celebratory plate.

■Toast Drink
・A glass of sparkling wine
or
・A glass of non-alcoholic sparkling wine

■Congratulatory Message Plate
A complimentary message plate is available. If you would like one, please write your message in the comments section.

Menu Example
■December-February
[Amuse-Bouche] Pre-Meal Delight
[Appetizer] Yawatahama Yellowtail Confit with Daikon and Lemon
[Soup] Ozu Shiitake Mushroom Potage
[Fish Dish] Yawatahama Fresh Fish Wrapped in Kadaif with Shungiku Sauce
[Meat Dish] Aihime Beef Loin Roast with Jerusalem Artichoke Déclinéson
[Meal] Sea Bream Rice Le An Style
[Dessert] Mousse au Chocolat and Citrus Fruit
[Bread]
[After-Meal Drinks]

This luxurious dinner course features fresh fish from Yawatahama and grilled Ehime Akane Wagyu, a brand of black wagyu beef raised on a diet of Ehime Prefecture's specialty citrus fruits. Savor the clean fat and delicious red meat of this brand of wagyu beef. The dishes are served on Tobe ware plates, a type of pottery proud of Iyo, and we also serve Luan-style sea bream rice, a dish unique to Ehime, which is famous for its sea bream.

Sample Menu
■December-February
[Amuse-bouche] Pre-meal treat
[Appetizer] Yawatahama Yellowtail Confit with Daikon Radish and Lemon
[Soup] Ozu Shiitake Mushroom Potage
[Fish Dish] Yawatahama Fresh Fish Wrapped in Kadaif with Shungiku Sauce
[Meat Dish] Roasted Akane Wagyu Beef Fillet with Seasonal Vegetables
[Main Dish] Sea Bream Rice Le An Style
[Dessert] Mousse au Chocolat and Citrus Fruit
[Bread]
[After-meal Drinks]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise your loved ones with a dessert served on a celebratory plate.

■ Toast Drink
・A glass of sparkling wine
or
・A glass of non-alcoholic sparkling wine

■ Congratulatory Message Plate
A complimentary message plate is available. If you would like one, please write your message in the comments section.

Menu Example
■December-February
[Amuse-Bouche] Pre-Meal Delight
[Appetizer] Yawatahama Yellowtail Confit with Daikon and Lemon
[Soup] Ozu Shiitake Mushroom Potage
[Fish Dish] Yawatahama Fresh Fish Wrapped in Kadaif with Shungiku Sauce
[Meat Dish] Roasted Akane Wagyu Beef Fillet with Seasonal Vegetables
[Meal] Sea Bream Rice Le An Style
[Dessert] Mousse au Chocolat and Citrus Fruit
[Bread]
[After-Meal Drinks]

■Chef's Special Course
■Champagne Toast
■12 Red Roses Bouquet with the Message "Will you be my wife?"
(Reservations required 3 days in advance; last-minute reservations may not be available.)
■Proposal Planner to help you surprise your guests on the day
■Message Plate
(Please enter your message in the comments section.)

Example Menu
[Amuse-Bouche] Pre-Meal Delight
[Appetizer] Yawatahama Yellowtail Confit with Daikon and Lemon
[Soup] Ozu Shiitake Mushroom Potage
[Fish Dish] Yawatahama Fresh Fish Wrapped in Kadaif with Shungiku Sauce
[Meat Dish] Hinode Pork Roast with Jerusalem Artichoke Déclinéson
[Meal] Sea Bream Rice Le An Style
[Dessert] Mousse au Chocolat and Citrus Fruit
[Bread]
[After-Meal Drinks]

Menu [Appetizer] Assortment of appetizers, bonito, beets, and red fruits [Soup] Shiitake mushroom potage from Ozu [Fish dishes] Fresh fish from Yawatahama, yuzu pepper-flavored charred butter sauce [Meat dishes] Roasted Himekko chicken, taro gratin [Meal] Sea bream rice Le En style [Dessert] Persimmon and Japanese tea Autumn attire [Drinks after the meal]

Menu example: December to February [Amuse-bouche] A pre-meal treat [Appetizer] A combination of winter Spanish mackerel and pomelo [Soup] Burdock potage [Main dish] (choose one dish from the following) ・Fresh fish and root vegetables from Yawatahama ・Roasted Aihime beef and Ozu log-grown shiitake mushrooms [Rice] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This dinner course includes a plate of beef loin from Ehime Prefecture as the main dish. The course uses local ingredients such as fresh fish from Yawatahama, beef from Ehime Prefecture, and seasonal vegetables purchased from local farmers, and the menu is changed every three months in the hopes that diners can enjoy the delicious food of the season. The dishes are made from Iyo's famous Tobe-yaki pottery, and Ehime is famous for its sea bream, so we also offer a Luan-style sea bream rice dish. Menu example: December-February [Amuse-bouche] Pre-meal treat [Appetizer] A combination of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Fresh fish from Yawatahama and root vegetables [Meat dish] Roasted Aihime beef and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Luan-style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This dinner course includes a main dish of beef loin from Ehime Prefecture. *Whole cake: The size of the cake will be prepared according to the number of people in your reservation *Message plate: Please write your desired message in the comments section Menu example ■ December-February [Amuse-bouche] Pre-meal treat [Appetizer] Assortment of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Fresh fish and root vegetables from Yawatahama [Meat dish] Roasted Aihime beef and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This luxurious dinner course features roasted spiny lobster from Yawatahama and a fillet of Ehime Akane Wagyu beef, a brand of black-haired Japanese beef raised on a diet of citrus fruits, a specialty of Ehime Prefecture. Enjoy the clean fat and delicious red meat of this brand of Japanese beef. The dishes are made from Tobe-yaki pottery, a specialty of Iyo, and we also serve a Luan-style sea bream rice dish, unique to Ehime, which is famous for its sea bream. Menu example: December to February [Amuse-bouche] A pre-meal treat [Appetizer] A combination of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Roasted spiny lobster from Yawatahama [Meat dish] Grilled Ehime Akane Wagyu beef fillet with seasonal vegetables [Meal] Sea bream rice, Luan style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert accompanied by a celebration plate. ■Toast drink: A glass of sparkling wine or a glass of non-alcoholic sparkling wine ■Celebration message plate: A free message plate can be prepared. If you wish, please write your message in the comments section. Menu example: December to February [Amuse-bouche] A pre-meal treat [Appetizer] A combination of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Roasted spiny lobster from Yawatahama [Meat dish] Grilled Ehime Akane Wagyu beef fillet with seasonal vegetables [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This luxurious dinner course features roasted spiny lobster from Yawatahama and a fillet of Ehime Akane Wagyu beef, a brand of black-haired Japanese beef raised on citrus fruits, a specialty of Ehime Prefecture. Enjoy the clean fat and delicious red meat of this brand of Japanese beef. In addition, you can enjoy two dishes of "specialties" prepared by the chef. Recommended for special occasions. The dishes are made of Tobe-yaki pottery, a type of pottery that Iyo is proud of, and we also serve Luan-style sea bream rice, a dish unique to Ehime, which is famous for sea bream. Menu example: December to February [Amuse-bouche] A pre-meal treat [Appetizer] A combination of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Roasted spiny lobster from Yawatahama [Meat dish] Grilled Ehime Akane Wagyu beef fillet with seasonal vegetables [Meal] Sea bream rice Le Anne style [Chef's specialty using seasonal ingredients] 2 dishes [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

One plate (hamburger, soup, etc.), dessert, bread

Appetizers, soups, hamburgers, desserts, bread