The meal begins after the chef introduces the ingredients and finishing touches that will be prepared that day and gives a speech. Enjoy this exquisite course, served in front of you and with a presentation that is only possible for four groups. <Menu example for June to August> ■Aperitif■Assortment of three kinds of seafood appetizersAmberjack/summer vegetablesSnail/tomato and herbsFlounder/kadaif■Cold soup of corn and potato■Canadian lobster and red sea bream baked in pie■Omi duck breast latke and thigh spring rolls■Specialty green curry■Melon and Basque cheesecake paired with a kiwi mojito

[Menu | From April 1] ■MealSalmon and red sea bream tartare with yuzu flavorVegetable quicheBrioche sausageProsciutto and mozzarella cheesePotato and meat sauce gratinConsommé soup with Awaji onionBaked pie wrapped in pieHayashi rice with Awaji onion ■SweetsStrawberry roll cakeBaumkuchenMarshmallow (two types of Calpis) and caramelSwan cream puffsOld-fashioned custard pudding with wafersAlmond tofuSunrise (melon bread) <DRINK> Drinks are provided in a 2.5-hour cafe freestyle setting, where you can choose as many of your favorite items as you like from the items below. ■HOT TEA (Kobe Black Tea) ・Darjeeling ・Spiced Chai ・Rose Black Tea ・Earl Grey Orange Rich ・Strawberry Garden ■Herb Tea ・Rooibos Tea ・Chamomile ■Cold Drinks ・Soda Water (Melon ・Purple ・Blue ・Red) ・Calpis ・Iced Tea ・Iced Coffee

<Plan contents> ・Ticket to enter Suma Rikyu Park (※Guide not included) ・Limited original menu ・Rose and champagne cocktail or non-alcoholic cocktail <Menu contents> [Amuse-bouche] Pre-meal treat [Hors d'oeuvre] Grilled Kannabe Seiryu salmon and angel shrimp with rose-colored ravigote sauce [Soup] Turnip and Awaji onion potage [Fish dish] Pan-fried Spanish mackerel with kiwi salsa vert [Meat dish] Grilled Japanese black beef shoulder loin with red wine and rose sauce [Dessert] Special dessert made by Kobe Geihinkan pastry chef and rose ice cream

<Plan contents> ・Ticket to enter Suma Rikyu Park ・Guided tour by Suma Rikyu Park staff (You will be guided to learn about the varieties of roses in the park and their history.) ・Original menu ・Rose and champagne cocktail or non-alcoholic cocktail <Schedule for the day> 10:30 Check in at Kobe Guest House 10:50 Move to Suma Rikyu Park 11:00~ Guided tour of the rose garden, free time to stroll around 12:30 Move from Rikyu Park to Kobe Guest House 13:00 Start of meal *Please select 11:30 when making a reservation <Menu contents> [Amuse-bouche] Pre-meal treat [Hors d'oeuvre] Grilled Kannabe Seiryu salmon and angel shrimp with pink ravigote sauce [Soup] Turnip and Awaji onion potage [Fish dish] Pan-fried Spanish mackerel with kiwi salsa vert [Meat dish] Grilled Japanese black beef shoulder loin Red wine and rose sauce [Dessert] Kobe Guest House pastry chef's special dessert and rose ice cream

<Menu example> [Appetizer] Smoked yellowtail and seafood tartare, floating on Awaji onion velouté [Soup] Cauliflower and Chinese cabbage potage, served with white miso cappuccino [Fish dish | Please choose one from the following] ・Grilled Spanish mackerel with kumquat and lemon condiment ・Grouper and seafood bouillabaisse style (¥900) ・Roasted Canadian lobster with American sauce (¥2,000) [Meat dish | Please choose one from the following] ・Awaji chicken and Kobe pork galantaine ・Grilled Japanese black beef loin with seasonal vegetables (¥1,650) ・Poached Japanese black beef filet with seasonal vegetables and truffle sauce (¥2,800) [Strawberry dessert cart | As many as you like]・Strawberry roll cake・Rose wine and strawberry jelly・Strawberry cookies・Blancmange・Petit cream puffs・Cheesecake・Tiramisu cake・Fresh chocolate tart・Pistachio financier [Bread・After-meal drink]

■What's included in the plan ・Course meal (Dejeunee A) ・Whole cake The size of the cake will be prepared according to the number of people making the reservation ・Message plate Please write your desired message in the comments section

■What's included in the plan ・Course meal (Dejeunet B) ・Whole cake The size of the cake will be prepared according to the number of people making the reservation ・Message plate Please write your desired message in the comments section

<Menu from March to May> [Appetizer] Kannabe pure stream salmon and Suma nori presse, ravigote with the scent of plum [Soup] Awaji onion and turnip potage [Main dish | Please choose one] ・Pan-fried Spanish mackerel with kiwi salsa vert ・Roasted Kobe pork fillet and potato galette ・Pan-fried local rockfish with spring bamboo shoots and barigoule (¥900) ・Roasted Canadian lobster with American sauce (¥2,200) ・Grilled Japanese black beef loin with seasonal vegetables (¥1,800) ・Pan-fried Japanese black beef fillet with seasonal vegetables and truffle sauce (¥3,000) ■Dessert Special dessert by Kobe Geihinkan pastry chef ■Bread and after-meal drink

<Menu from March to May> ■Appetizer Kannabe pure stream salmon and Suma nori presse, ravigote with the scent of plum ■Soup Awaji onion and turnip potage ■Fish dish (choose one from the following) ・Pan-fried Spanish mackerel with kiwi salsa vert ・Pan-fried local rockfish with spring bamboo shoots and barigoule (¥900) ・Roasted Canadian lobster with American sauce (¥2,200) ■Meat dish (choose one from the following) ・Roasted Kobe pork fillet and potato galette ・Grilled Japanese black beef loin with seasonal vegetables (¥1,800) ・Pan-fried Japanese black beef fillet with seasonal vegetables and truffle sauce (¥3,000) ■Dessert Special dessert by Kobe Geihinkan pastry chef ■Bread and after-meal drinks

<Menu from March to May> ■Aperitif■Kanba Clear Stream Salmon and Suma Nori Pressé Ravigote with the scent of plum■Firefly squid, sea urchin and white asparagus crepe■Ezo abalone steak with kinome miso beurre blanc sauce■Seared local rockfish with spring bamboo shoots and barigoule■Seared Japanese black beef filet with truffle sauce and seasonal vegetables■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink

■What's included in the plan ・Course meal (dejeunet A) ・Suma Rikyu Park admission ticket

■What's included in the plan ・Course meal (dejeunet B) ・Suma Rikyu Park admission ticket

[Dates and times] Wednesday, January 1st, 2025 to Sunday, January 5th, 2025 [Menu examples] ■Assorted Japanese and Western New Year hors d'oeuvres ■Cauliflower and turnip potage served with cappuccino ■Grenoble-style pan-fried cod ■Special roast beef and seasonal vegetables with béarnaise sauce ■Special dessert by Kobe Geihinkan pastry chef ■Bread and after-meal drinks

[Dates and times] Wednesday, January 1st to Sunday, January 5th, 2025 [Menu examples] ■Assorted Japanese and Western New Year hors d'oeuvres ■Cauliflower and turnip potage served with cappuccino ■Pan-fried cod Grenoble style ■Pan-fried Japanese black beef loin and seasonal vegetables with three types of mustard sauce ■Assorted Kobe Geihinkan special desserts ■Bread and after-meal drinks

[Menu examples] ■Welcome dish■Celebratory hassun, colorful appetizer assortment■Foie gras crème brûlée with sweet potato chips■Steamed red sea bream steamed in a saffron-scented seafood soup■Grilled Japanese black beef loin and gratin with red wine sauce■Herring roe and seasonal fish in dashi broth■Chestnut kinton in Mont Blanc style■Kobe Geihinkan special dessert platter■Bread and after-meal drinks *The menu may change without notice depending on the availability of ingredients.

<Menu example> ◆July-August menu◆ ■Lightly smoked amberjack, red paprika and nut mousse ■Cold onyx corn soup *Please choose 1 fish or 1 meat dish as your main dish ■Fish Cooking - Poached sea bream Antiboise style - grilled sweet sea bream scales, octopus, and aromatic vegetable ragu (¥900) - Canadian lobster roti American sauce (¥2,000) ■Meat dishes Grilled Japanese black beef loin with seasonal vegetables Accompanied by ■ Kobe State Guest House Pastry Chef's special dessert ■ Bread and after-meal drink

Menu example <December-February menu> ■Smoked yellowtail and seafood tartare floating on Awaji onion brute ■Cauliflower and Chinese cabbage potage White miso cappuccino ■Main dish (Please choose one from the following) ・Mackerel Grilled kumquat and lemon condimon, Awaji chicken and Kobe pork galantine, Coué and seafood bouillabaisse style (+¥900) ・Canadian lobster roti with American sauce (+¥2,000) ・Grilled Japanese black beef loin Seasonal Served with vegetables (+¥1,650) ・Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drinks <March to May menu> ■God Hot Pot Clear Stream Salmon Mi Cuy and Potato Presse ■ Spring Cabbage and Turnip Potage Cappuccino Style ■ Main Dish (Choose one from below) ・Marinated red sea bream with Konoume Miso Croute ・ Kobe Pork Fillet and Mushroom Tournado ・Sole of tongue, red snow crab and Suma seaweed wrapped in part filo (+¥900) ・Canadian lobster roti with American sauce (+¥2,000) ・Grilled Japanese black beef loin with seasonal vegetables (+¥1,650)・Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan Pastry Chef's special dessert■Bread and drinks after the meal

■What is included in the plan ・Course meal (Louen) Amuse-bouche/Appetizer/Hot appetizer/Fish dish/Meat dish/Avant-dessert/Dessert/After-meal drink ・Whole cake *Cake size will be prepared according to the number of people in the reservation *Please write your desired message in the comments section (20 characters or less) *Take-out is not available

■What is included in the plan・Course meal (luxury) Amuse-bouche/Appetizer/Appetizer/Hot appetizer/Fish dish/Japanese black beef main dish/Avant-dessert/Dessert/After-meal drink・Whole cake *Cake size will be prepared according to the number of people in the reservation *Please write your desired message in the comments section (20 characters or less) *Take-out is not available

<Menu from March to May> ■Aperitif■Kanba Clear Stream Salmon and Suma Nori Pressé Ravigote with the scent of plum■Firefly squid, sea urchin and white asparagus crepe■Seared local rockfish with spring bamboo shoots and barigoule■Roasted Australian lamb with vegetable navarin finished with jus■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink

<Menu from March to May> ■Aperitif■Kanba Clear Stream Salmon and Suma Nori Pressé Ravigote with the scent of plum■Firefly squid, sea urchin and white asparagus crepe■Ezo abalone steak with kinome miso beurre blanc sauce■Seared local rockfish with spring bamboo shoots and barigoule■Seared Japanese black beef filet with truffle sauce and seasonal vegetables■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink

[Menu example] ■Welcome dish■Celebratory hassun, colorful appetizer assortment■Foie gras crème brûlée, sweet potato chips■Steamed red snapper, saffron-scented seafood soup■Grilled Japanese black beef loin and gratin with red wine sauce■Herring roe and seasonal fish in dashi ochazuke■Chestnut kinton, Mont Blanc style■Kobe Geihinkan special dessert assortment■Bread and after-meal drinks

[Dates and times] Wednesday, January 1st to Sunday, January 5th, 2025 [Menu examples] ■Welcome dish■Assorted Japanese and Western New Year hors d'oeuvres■Foie gras crème brulée with sweet potato chips■Canadian lobster and grouper pan-fried with porcini and white miso cream sauce■Pan-fried Japanese black beef filet with seasonal vegetables and aromatic truffle sauce■Herring roe and seasonal fish in dashi ochazuke■Chestnut kinton in Mont Blanc style■Special dessert made by Kobe Geihinkan pastry chef■Bread and after-meal drinks

[Menu examples] ■Welcome dish■Celebratory hassun, colorful appetizer assortment■Foie gras crème brûlée with sweet potato chips■Akashi wild sea bream wrapped in puff pastry, Provencal style■Fresh Canadian lobster fricassee, scented with absinthe■Pan-fried Sanda wagyu beef filet and seasonal vegetables with aromatic truffle sauce■Herring roe and seasonal fish in dashi broth■Chestnut kinton, Mont Blanc style■Special dessert made by the Kobe Geihinkan pastry chef■Bread and after-meal drinks *The menu may change without notice depending on the availability of ingredients.

Menu example <December-February menu> ■Smoked yellowtail and seafood tartare floating on Awaji onion brute ■Cauliflower and Chinese cabbage potage White miso cappuccino ■Main dish (Please choose one from the following) ・Mackerel Grilled kumquat and lemon condimon, Awaji chicken and Kobe pork galantine, Coué and seafood bouillabaisse style (+¥900) ・Canadian lobster roti with American sauce (+¥2,000) ・Grilled Japanese black beef loin Seasonal Served with vegetables (+¥1,650) ・Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drinks <March to May menu> ■God Hot Pot Clear Stream Salmon Mi Cuy and Potato Presse ■ Spring Cabbage and Turnip Potage Cappuccino Style ■ Main Dish (Choose one from below) ・Marinated red sea bream with Konoume Miso Croute ・ Kobe Pork Fillet and Mushroom Tournado ・Sole of tongue, red snow crab and Suma seaweed wrapped in part filo (+¥900) ・Canadian lobster roti with American sauce (+¥2,000) ・Grilled Japanese black beef loin with seasonal vegetables (+¥1,650)・Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan Pastry Chef's special dessert■Bread and drinks after the meal

<Menu for March to April> ■Aperitif■Kannabe Seiryuu Salmon and Suma Nori Presse, Ravigote with the Fragrance of Plum■Awaji Onion and Turnip Potage■Pan-fried Spanish Mackerel with Kiwi Salsa Vert■Grilled Japanese Black Beef Loin with Seasonal Vegetables■Special Dessert Made by the Kobe Geihinkan Pastry Chef■Bread and After-meal Drinks*The menu may change without notice depending on the supply situation.

<Included in the plan> ・Glass of sparkling for a toast ・Special menu for the meet-and-greet meeting ・Private room usage fee [Example of dishes] ・Assorted appetizers ・Soup of the day ・Baked pie wrap ・Seasonal white fish poire nage style ・Veal fillet Poiret with seasonal warm vegetables, pastry chef's special dessert, bread/after-meal drink

<Included in the plan> ・Glass of sparkling for a toast ・Special menu for the meet-and-greet meeting ・Private room usage fee [Example of food contents] Hors d'oeuvre celebration One dish Chef's recommended soup Poire of freshly caught fish from the Awaji area Domestic crustacean sauce Poiled beef loin Western wasabi-style pastry chef's special dessert bread/after-meal drink

[Examples of food items] A celebratory dish of Western-style chawan mushi, lobster consommé, steamed fresh fish, champagne-lime sauce, grilled domestic beef fillet, truffle sauce, a dish before dessert, a pastry chef's special dessert bread/drink after the meal---- ---------------------------------------------- <Weekday dinner only・For 4 or more people | Free bottle of sparkling wine＞ ■Number of people: 1 bottle for 4 to 7 adults, 2 bottles for 8 to 11 adults ■Applicable period: Until Friday, December 29, 2023 * Excludes 12/25 (Monday) ----------------------------------------- --------

[Examples of dishes] Salad of fresh seafood with seasonal vegetables, Western-style chawan mushi with Japanese aroma, truffle-flavored today's recommended fresh fish, steamed in sake, and today's special Japanese black beef fillet wrapped in rock salt, today's ochazuke Homemade glasses, sorbet, seasonal fruits, coffee/tea, various baked goods----------------------------------- -------------- <Weekday dinner only / 4 or more people | Free bottle of sparkling wine> ■Number of people: 1 bottle for 4 to 7 adults, 2 bottles for 8 to 11 adults We will give you this gift ■Applicable period: Until 2023/12/29 (Friday) *Excluding 12/25 (Monday) ------------------------ --------------------------

<What is included in the plan> Private room fee Menu: Aperitif/Appetizer/Soup/Fish dish/Meat dish/Bread/Dessert/After-meal drink Menu example <Menu from March to May> ■Aperitif■Kannabe Seiryu salmon and Suma nori pressé Ravigote with the scent of plum■Awaji onion and turnip potage■Today's fish dish■Wagyu beef stewed in red wine and seasonal vegetables■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drink <Menu from June to August> ■Aperitif■Marinated amberjack and summer vegetable pressé Passion fruit vinaigrette■Cold corn soup■Today's fish dish■Wagyu beef stewed in red wine and seasonal vegetables■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drink

<What is included in the plan> - Private room fee - Menu: Aperitif/Appetizer/Soup/Fish dish/Meat dish/Bread/Dessert/After-meal drink <Menu from March to May> ■Aperitif■Kannabe Seiryu salmon and Suma nori pressé, ravigote with the scent of plum■Awaji onion and turnip potage■Today's fish dish■Poached Japanese black beef filet with seasonal vegetables and truffle sauce■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drink <Menu from June to August> ■Aperitif■Marinated amberjack and summer vegetable pressé, passion fruit vinaigrette■Cold corn soup■Today's fish dish■Poached Japanese black beef filet with seasonal vegetables and truffle sauce■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drink

<What is included in the plan> ・Private room fee ・Menu: Aperitif/Appetizer/Appetizer/Fish dish/Meat dish/Bread/Small dessert/Dessert/After-meal drink Menu example <Menu from March to May> ■Aperitif■Kanba pure stream salmon and Suma nori pressé, ravigote with the scent of plum■Firefly squid, sea urchin and white asparagus crepe■Poached local rockfish with spring bamboo shoots and barigoule■Grilled Japanese black beef loin with seasonal vegetables■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <Menu from June to August> ■Aperitif■Marinated amberjack and summer vegetable pressé with passion fruit vinaigrette■Angel shrimp and peaches floating in gazpacho■Poached local conger eel and sea bass with agroome sauce■Grilled Japanese black beef loin Served with seasonal vegetables ■ Small dessert ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drink

<What is included in the plan> ・Private room fee ・Menu: Aperitif/Appetizer/Appetizer/Fish dish/Meat dish/Bread/Small dessert/Dessert/After-meal drink Menu example <Menu from March to May> ■Aperitif■Kanba pure stream salmon and Suma nori pressé, ravigote with the scent of plum■Firefly squid, sea urchin and white asparagus crepe■Poached local rockfish with spring bamboo shoots and barigoule■Grilled Japanese black beef loin with seasonal vegetables■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <Menu from June to August> ■Aperitif■Marinated amberjack and summer vegetable pressé with passion fruit vinaigrette■Angel shrimp and peaches floating in gazpacho■Poached local conger eel and sea bass with agroome sauce■Grilled Japanese black beef loin Served with seasonal vegetables ■ Small dessert ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drink

<What is included in the plan> Private room fee Menu: Aperitif/Appetizer/Appetizer/Appetizer/Fish dish/Meat dish/Bread/Small dessert/Dessert/After-meal drink Menu example <Menu from March to May> ■Aperitif■Kanbare Clear Stream Salmon and Suma Nori Pressé Ravigote with the scent of plum■Firefly squid, sea urchin and white asparagus crepe■Ezo abalone steak with kinome miso beurre blanc sauce■Poached local rockfish with spring bamboo shoots and barigoule■Poached Japanese black beef filet with truffle sauce and seasonal vegetables■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <Menu from June to August> ■Aperitif■Marinated amberjack and summer vegetable pressé with passion fruit vinaigrette■Angel shrimp and peaches Floating in gazpacho ■ Pan-fried foie gras and corn ■ Poached local conger eel and sea bass with agroome sauce ■ Pan-fried Japanese black beef fillet with truffle sauce and seasonal vegetables ■ Small dessert ■ Special dessert by Kobe Geihinkan pastry chef ■ Bread and after-meal drink

<What is included in the plan> Private room fee Menu: Pre-dinner treat/Appetizer/Appetizer/Appetizer/Fish dish/Meat dish/Bread/Small dessert/Dessert/After-dinner drink Menu example ■ Variety of caviar ■Seasonal cold appetizer ■Abalone appetizer ■A plate of live Canadian lobster ■Today's fish dish ■Poached Japanese black beef filet with truffle sauce ■Small dessert ■Special dessert by Kobe Geihinkan pastry chef ■Bread and after-dinner drink

<What is included in the plan> - Course meal - Private room fee - Photo shoot by a professional photographer <About the photos> The photos included in the plan will vary depending on the number of people making a reservation. 4 people: 1 commemorative photo (with mount) 5 people: 1 commemorative photo (with mount) + data 6-8 people: 1 commemorative photo (with mount) + 1 extra copy + data 9 people or more: 1 commemorative photo (with mount) + 2 extra copies + data <Menu from March to May> ■Appetizer Kannabe pure stream salmon and Suma seaweed presse, ravigote with plum aroma ■Soup Awaji onion and turnip potage ■Fish dish (choose one from the following) ・Pan-fried Spanish mackerel with kiwi salsa vert ・Pan-fried local rockfish with spring bamboo shoots and barigoule (¥900) ・Roasted Canadian lobster with American sauce (¥2,200) ■Meat dish (choose one from the following)・Roasted Kobe pork fillet and potato galette ・Grilled Japanese black beef loin with seasonal vegetables (¥1,800) ・Poached Japanese black beef fillet with seasonal vegetables and truffle sauce (¥3,000) ■Dessert Kobe Geihinkan pastry chef's special dessert ■Bread and after-meal drinks

<What is included in the plan> - Course meal - Private room fee - Photo shoot by a professional photographer <About the photos> The photos included in the plan will vary depending on the number of people making a reservation. 4 people: 1 commemorative photo (with mount) 5 people: 1 commemorative photo (with mount) + data 6-8 people: 1 commemorative photo (with mount) + 1 extra copy + data 9 people or more: 1 commemorative photo (with mount) + 2 extra copies + data <Menu from March to May> ■Aperitif■Kanba Clear Stream Salmon and Suma Nori Pressé Ravigote with the scent of plum■Awaji Onion and Turnip Potage■Fish dish (choose one from the following) ・Today's fish dish・Roasted Canadian lobster with American sauce (+¥2,200) ■Meat dish (choose one from the following) ・Roasted Australian lamb with jus and vegetable Navarin・Grilled Japanese black beef loin with seasonal vegetables (¥1,800)・Poached Japanese black beef filet with seasonal vegetables and truffle sauce (¥3,000) ■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <June to August menu> ■Pre-meal treat■Marinated amberjack and summer vegetable pressé with passion fruit vinaigrette■Cold corn soup■Fish dish (choose one from the following) ・Today's fish dish・Roasted Canadian lobster with American sauce (+¥2,200) ■Meat dish (choose one from the following) ・Roasted Omi duck with a hint of citrus and red wine・Grilled Japanese black beef loin with seasonal vegetables (¥1,800) ・Poached Japanese black beef filet with seasonal vegetables and truffle sauce (¥3,000) ■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink

<Surprise at the Chapel> You can use the beautiful chapel attached to the Kobe State Guest House. After dinner, we invite you to the chapel and propose to you as a surprise. Please consult your proposal planner regarding the progress of the day. <Proposal Planner Support> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Preliminary inquiries can also be made by email. <Memorable French Dinner> A beautiful full-course meal made with plenty of luxurious ingredients will brighten up your special day. ■Comes with a glass of champagne for a toast <Example menu> ■Pre-dinner delights ■Salmon and scallops mi cuy Marinated autumn eggplant and persimmon vinaigrette ■Calf thymus and mountain chestnut fricassee ■Snow crab, citrus fruit, and avocado Mont Blanc ■Layered grilled golden sea bream and shiitake mushrooms, aroma of herbs ■Poiled Japanese black beef fillet, seasonal vegetables and truffle sauce ■Caramel ice cream with seaweed salt from Awaji ■Special dessert made by Kobe Geihinkan pastry chef ■Bread and after-meal drinks

<Surprise at the Chapel> You can use the beautiful chapel attached to the Kobe State Guest House. After the meal, we invite you to the chapel and make a surprise proposal with a bouquet of roses. <Proposal Planner Support> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Preliminary inquiries can also be made by email. <Memorable French Dinner> A beautiful full-course meal made with plenty of luxurious ingredients will brighten up your special day. ■Comes with a glass of champagne for a toast ◆Menu◆ ■Plate to welcome you ■Cold appetizers ■Hot appetizers ■Chef's recommended fresh fish ■Main dish ■Avend's sale ■Crepe Suzette (flambéed) ■Bread/drinks after the meal

soup bread

Soup, hamburger, dessert, bread

Appetizers, soups, hamburgers, desserts, bread

Appetizers, soups, fish dishes, hamburgers, desserts, bread

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.

*Image is for illustrative purposes only. *Ingredients may change without notice depending on the availability of ingredients. *A separate 10% service charge will be applied.

[Meal contents] - Salt-grilled sea bream, red rice, pickled vegetables, soup, and stir-fried rice

Because we gather on this occasion for various celebrations such as Shichi-Go-San, graduation ceremonies, entrance ceremonies, etc., you can have a commemorative photo taken by a professional photographer and leave a memorable one. We will take photos in the special atmosphere of the Kobe State Guest House.

You can leave an album of memories with professional photographers taking pictures of various celebrations such as Shichi-Go-San, graduation ceremonies, and entrance ceremonies. We will take pictures in the special atmosphere of Kobe State Guest House for about 30 minutes inside the building and garden. The content of the album is 8 pages in total, and the number of cuts is about 12.After using the album, you will receive data for about 100 cuts along with the album.

*The fish dish in the course meal will be changed. *This is not available a la carte, so please order the course meal as well.

*This will be a change to the course meal. *This is not available a la carte, so please order the course meal as well.

*This will be a change to the course meal. *This is not available a la carte, so please order the course meal as well.

<Cold hors d'oeuvres for 4 people> ・Bagna cauda・Quiche Lorraine・Angel shrimp cocktail and smoked salmon・Marinière of seafood and colorful vegetables・Assorted cold meats・Short pasta salad

<Hot dish for 4 people> ・Seasonal grilled vegetables ・Provencal-style pan-fried seasonal fish ・Shrimp wrapped in kadaif ・Awaji chicken thighs in diable style ・Roasted Kobe pork ・Grilled crab risotto with the aroma of Suma nori seaweed