*This course comes with a [website exclusive] lowest price guarantee (1,500 yen discount per person).

Menu (January 8th - February 1st)
Chopsticks included: Red sea bream marinated in kelp, pickled in senmaizuke (pickled radishes), Tosa vinegar jelly
Wasabi (Japanese horseradish), windproof

Appetizers: Pine cone and ginkgo nuts, bamboo shoots, pickled plums
Grilled black cod, pickled crab, herring caviar
Red turnip and mustard potato sushi

Clear soup: White miso sauce
Grilled rice cakes, hexagonal taro, Hinode Kyoto carrots, bud turnips, and needle-cut green laver

Sashimi: Thinly sliced pufferfish
Skin: Mikawa and Totomi, braised pufferfish skin, koji (fugu jelly), under the snow
Garnish: Liver soy sauce, ponzu, and sudachi (sea citrus fruit)

Simmered dish: Conger eel and Chinese cabbage wrapped in Toji rice, needle-cut silk beans
Odoris rolled shrimp, sweet bean paste, and Ichimonji yuzu

Grilled Dish: Grilled Abalone in Olive Oil, Finger Lime
Sautéed Monkfish Liver, Short Pasta, Arugula
Balsamic Vinegar Sauce, Wasabi

Palate Cleanser: Shiso Leaf Sorbet

Main Dish: Miyagi Sendai Beef Marbled Steak
Mini Shiitake Mushrooms from Utsunomiya Shinoinosato Farm
Kaga Lotus Root, Horikawa Burdock, Tomato
Garlic and Soy Sauce Marinated Fish, Soy Sauce, Mustard

Meal: Pufferfish Rice Porridge
Grilled Milt, Skin, Egg, Japanese Watercress

Side Dish: Five-Variety Platter

Dessert: Orange, Strawberry

Dessert: Matcha Kudzu Nagashi, Brown Honey Syrup, Kinako (Roasted Soybean Flour)

*The menu may change depending on the ingredients available on the day.

*This course comes with a [website exclusive] lowest price guarantee (1,500 yen discount per person).

Menu (January 8th - February 1st)
Chopsticks included: Red sea bream marinated in kelp, pickled in senmaizuke (pickled radishes), Tosa vinegar jelly
Wasabi (Japanese horseradish), windproof

Appetizers: Pine cone and ginkgo nuts, bamboo shoots, pickled plums
Grilled black cod, pickled crab, herring caviar
Red turnip and mustard potato sushi

Clear soup: White miso sauce
Grilled rice cakes, hexagonal taro, Hinode Kyoto carrots, bud turnips, and needle-cut green laver

Sashimi: Thinly sliced pufferfish
Skin: Mikawa and Totomi, braised pufferfish skin, koji (fugu jelly), under the snow
Garnish: Liver soy sauce, ponzu, and sudachi (sea citrus fruit)

Simmered dish: Conger eel and Chinese cabbage wrapped in Toji rice, needle-cut silk beans
Odoris rolled shrimp, sweet bean paste, and Ichimonji yuzu

Grilled Dish: Grilled Abalone in Olive Oil, Finger Lime
Sautéed Monkfish Liver, Short Pasta, Arugula
Balsamic Vinegar Sauce, Wasabi

Palate Cleanser: Shiso Leaf Sorbet

Main Dish: Miyagi Sendai Beef Marbled Steak
Mini Shiitake Mushrooms from Utsunomiya Shinoinosato Farm
Kaga Lotus Root, Horikawa Burdock, Tomato
Garlic and Soy Sauce Marinated Fish, Soy Sauce, Mustard

Meal: Pufferfish Rice Porridge
Grilled Milt, Skin, Egg, Japanese Watercress

Side Dish: Five-Variety Platter

Dessert: Orange, Strawberry

Dessert: Matcha Kudzu Nagashi, Brown Honey Syrup, Kinako (Roasted Soybean Flour)

*The menu may change depending on the ingredients available on the day.

Menu (January 8th - February 1st)
Chopsticks: Tottori Matsuba Crab and Curly Spinach Salad
Steamed Whitebait in Sake, Windbreak

Appetizers: Pine Cone Ginkgo, Bamboo-Shaped Chinese Tang, Pickled Plum
Grilled Spanish Mackerel with Rape Seeds, Herring Caviar, Smelt
Red Turnip and Mustard Potato Sushi

Clear Soup: White Miso
Grilled Rice Cake, Rokuga Taro, Hinode Kyoto Carrot, Mekabu (Spring Turnip), Needle Green Laver

Sashimi: Yellowtail and Daikon Radish Wrapped, Real Tuna, Arrowhead
Garnish: Real Wasabi, Tosa Soy Sauce

Simmered Dishes: Conger Eel and Chinese Cabbage Wrapped in Toji Style, Needle-Shaped Green Peppers
Odoris Shrimp Wrapped in Odoris Shrimp, Mixed Sweet Potato Fillet, Ichimonji Yuzu Citrus
Fried Food: Red Flounder, Deep-fried and Marinated
Simmered Shungiku with Kasumi Sauce, Manganji Sweet Peppers, Kinome (leaf buds)

Main Dish: Hida Beef Round Roast Beef
Mini Shiitake Mushrooms, Kaga Lotus Root, Horikawa Burdock, Tomato
Soy Sauce, Mustard

Soup: Red Miso Sauce, Rolled Wheat Flour, Namego (Seaweed), Japanese Watercress, Powdered Sansho Pepper

Rice: Red Sea Bream Rice, Ginger Tsukudani (Simmered in Soy Sauce)

Side Dish: Assortment of Three

Dessert: 1. Cream Puff with Dainagon Bean Paste
2. Mandarin Orange Sorbet

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

Menu (January 8th - February 1st)
Chopsticks: Tottori Matsuba Crab and Curly Spinach Salad
Steamed Whitebait in Sake, Windbreak

Appetizers: Pine Cone Ginkgo, Bamboo-Shaped Chinese Tang, Pickled Plum
Grilled Spanish Mackerel with Rape Seeds, Herring Caviar, Smelt
Red Turnip and Mustard Potato Sushi

Clear Soup: White Miso
Grilled Rice Cake, Rokuga Taro, Hinode Kyoto Carrot, Mekabu (Spring Turnip), Needle Green Laver

Sashimi: Yellowtail and Daikon Radish Wrapped, Real Tuna, Arrowhead
Garnish: Real Wasabi, Tosa Soy Sauce

Simmered Dishes: Conger Eel and Chinese Cabbage Wrapped in Toji Style, Needle-Shaped Green Peppers
Odoris Shrimp Wrapped in Odoris Shrimp, Mixed Sweet Potato Fillet, Ichimonji Yuzu Citrus
Fried Food: Red Flounder, Deep-fried and Marinated
Simmered Shungiku with Kasumi Sauce, Manganji Sweet Peppers, Kinome (leaf buds)

Main Dish: Hida Beef Round Roast Beef
Mini Shiitake Mushrooms, Kaga Lotus Root, Horikawa Burdock, Tomato
Soy Sauce, Mustard

Soup: Red Miso Sauce, Rolled Wheat Flour, Namego (Seaweed), Japanese Watercress, Powdered Sansho Pepper

Rice: Red Sea Bream Rice, Ginger Tsukudani (Simmered in Soy Sauce)

Side Dish: Assortment of Three

Dessert: 1. Cream Puff with Dainagon Bean Paste
2. Mandarin Orange Sorbet

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

■箱の大きさ：縦16㎝ × 横16㎝ × 高さ6.7㎝
■内容量：鮑（130～150g）×2個、すりおろし本山葵（20g）
■原材料：鮑、酒、しょうゆ（大豆、小麦含む）、昆布、山葵
■要冷凍、－18℃以下で保存　約二週間

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

（箱の大きさ：縦24㎝×横25㎝×高さ6㎝ ）