<Menu Samples from December to February 2026>
[Small Appetizer] The First Dish ~hiver~
[Appetizer] Lobster and Celery Root Mousse with Caviar
[Main Dish] (Choose one from the following.)
- Flounder and Jerusalem Artichoke with a Light Jus Sauce
- Roasted Omi Duck with Bigarade Sauce and a Touch of Sansho Pepper
- Grilled Japanese Black Beef Loin with Horseradish Sauce (+¥1,800)
- Pan-Seared Japanese Black Beef Fillet with a Light Jus Sauce and a Yuzu Pepper Flavor (+¥3,000)
[Dessert] Strawberry and Almond Tart
Bread/After-Dinner Drink

<Menu Samples from December to February 2026>
[Small Appetizer] First Dish ~hiver~
[Appetizer] Lobster and Celery Root Mousse with Caviar
[Fish Dish] Flounder and Jerusalem Artichoke with a Light Jus Sauce
[Meat Dish] (Choose one from the following.)
・Roasted Omi Duck with Bigarade Sauce and a Touch of Sansho Pepper
・Grilled Kuroge Wagyu Beef Loin with Horseradish Sauce (+¥1,800)
・Poached Kuroge Wagyu Beef Fillet with a Light Jus Sauce and a Yuzu Pepper Flavor (+¥3,000)
[Dessert] Strawberry and Almond Tart
[Small Sweets]
Bread / After-meal Drink

<Menu Samples from December to February 2026>
[Small Appetizer] First Dish ~hiver~
[Appetizer 1] Lobster and Celery Root Mousse with Caviar
[Appetizer 2] Abalone and Horikawa Burdock Omonnière with Truffle Aroma
[Fish Dish] Flounder and Jerusalem Artichoke with a Light Jus Sauce
[Meat Dish] Grilled Japanese Black Beef Loin with Horseradish Sauce
[Dessert] Strawberry and Almond Tart
Bread / After-meal Drink

<Menu Samples from December to February 2026>
[Small Appetizer] First Dish ~hiver~
[Appetizer 1] Lobster and Celery Root Mousse with Two Types of Caviar
[Appetizer 2] Abalone and Horikawa Burdock Omonnière with Truffle Aroma
[Fish Dish] Grilled Tilefish with Scales and a Light Jerusalem Artichoke Jus Sauce
[Meat Dish] Pan-Fried Japanese Black Beef Fillet with a Light Jus Sauce and a Flavor of Yuzu Pepper
[Dessert] Strawberry and Almond Tart
[Small Sweets]
Bread/After-meal Drink

[Small appetizer] The first dish ~hiver~ [Appetizer] Seafood panache with celery root mousse and lobster consommé jelly [Fish dish] Steamed flounder and Shogoin turnip eclatée with Albufera sauce [Meat dish] Grilled Japanese black beef loin with horseradish sauce [Dessert] White chocolate and citrus winter scenery bread / after-meal drink *The menu may change depending on the availability of ingredients.

------------------------------------------------------------------------ ■What is included in the plan ・Course meal ・Anniversary cake (The size will be prepared according to the number of people making the reservation) ・Message plate A message will be written in chocolate pen on the plate on which the cake is placed. Please write your desired message in the comments section when making your reservation. ------------------------------------------------------------------------ <Menu example from March to May> [Small appetizer] The first dish - Printemps - [Appetizer] Sautéed cuttlefish with firefly squid sauce [Fish dish] Red-eyed snapper with sakura shrimp sauce [Meat dish] (You can choose one from the following.) ・Roast lamb with a light jus sauce ・Grilled Japanese black beef loin with horseradish sauce (+1,800 yen) ・Poached Japanese black beef filet with a light jus sauce and a hint of yuzu pepper (+3,000 yen) [Dessert] Domestic strawberries and basil - Fraisier style - Bread / After-meal drink

------------------------------------------------------------------------ ■What is included in the plan ・Course meal ・Anniversary cake (size will be prepared according to the number of people making the reservation) ・Message plate A message will be written in chocolate pen on the plate on which the cake is placed. Please enter your desired message in the comments section when making your reservation. ------------------------------------------------------------------------ <Menu example for March to May> [Small appetizer] The first dish - Printemps - [Appetizer 1] Sautéed cuttlefish with firefly squid sauce [Appetizer 2] Lidovo and white asparagus with morel sauce [Fish dish] Grilled tilefish with scales and cherry shrimp sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce and a hint of yuzu pepper [Dessert] Domestic strawberries and basil - Fraisier style - Bread / After-meal drink

<Free drinks> ・Sparkling wine ・Beer, white wine ・Red wine ・Sake (cold) ・Shochu (sweet potato, barley) ・Whiskey, lemon sour ・Various cocktails, oolong tea ・Orange juice, apple juice ・Carbonated water, cola ・Ginger ale <Menu example from March to May> [Small appetizer] The first dish ~Printemps~ [Appetizer] Sautéed cuttlefish with firefly squid sauce [Fish dish] Red snapper cedar with cherry shrimp sauce [Meat dish] (You can choose one from the following.) ・Roast lamb with light jus sauce ・Grilled Japanese black beef loin with horseradish sauce (+1,800 yen) ・Poached Japanese black beef filet with light jus sauce, flavored with yuzu pepper (+3,000 yen) [Dessert] Domestic strawberries and basil ~Fraise style~ Bread / After-meal drink

<What is included in the plan> ■A glass of sparkling wine for a toast (can be changed to non-alcoholic) ■Menu B (full course where you can enjoy both fish and meat dishes) <Recommended points> ■We can provide a message plateIf you wish, please let us know along with the message, such as "Congratulations on your 60th birthday". ■Wear a chanchanko and take a memorable photoWe have red and purple chanchanko available, so please let us know your preferred color when you make your reservation. Our staff will be happy to help you take photos on the day. ■We can also change ingredients you don't like or cut them into bite-sized piecesSo that you can eat with peace of mind, we can of course change ingredients you don't like or cut the food into bite-sized pieces and provide chopsticks. If you have any concerns, please feel free to let us know.

<Plan Contents> ・Kodaiji Temple admission ticket ・Menu A (half-course dinner with a choice of one main dish)

<Plan contents> ・Kodaiji Temple admission ticket ・Menu B (W main course where you can enjoy both fish and meat dishes)

This guest room was created to entertain important guests, with features such as a parquet floor that shows the skill of craftsmen, precious Taisho glass, and a mantel imported from overseas. Please enjoy your meal in an elegant space where you can see how the landlord lived at the time. <Included in the plan> ■Private room fee■Full course where you can enjoy both fish and meat dishes

<What's included in the plan> ■Private room fee■Full course where you can enjoy both fish and meat dishes■Comes with a glass of sparkling wine for toasts (non-alcoholic options available) --------- --------------------------------------------- <2023.3~5 Month Spring Menu Example> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Fish dishes] Poiled red sea bream, fresh onion velouté and sakura shrimp friture [ Meat dish] Bone-in lamb roti with flavorful Japanese pepper sauce [Dessert] Citrus terrine Served with a glass of Hyuga summer bread/After-meal drink <Example of early summer menu from June to August 2023> [Small appetizer] Start the meal One dish ~ete~ [Appetizer] Marinated striped horse mackerel with salt koji, various summer vegetables garden-style [Fish dish] Poiled cutlassfish with Manganji chili pepper sauce [Meat dish] Instantly smoked lamb with Kamo eggplant gratin [Dessert] Karigane Hojicha creme brûlée and mango sorbet bread/after-meal drink

<What's included in the plan> ■Private room fee■Full course with upgraded meat dishes to beef loin■Cheers with a glass of champagne (non-alcoholic options available) ---------- ----------------------------------------- ＜March-May 2023 Spring menu example> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Fish dishes] Poiled red sea bream Fresh onion velouté and sakura shrimp friture Meat dish] Grilled Japanese black beef loin with horseradish sauce [Dessert] Citrus terrine served with a glass of Hyuga summer bread/After-meal drink <Example of early summer menu from June to August 2023> [Small appetizer] A dish to start with ～ete～ [Appetizer] Marinated striped horse mackerel with salt koji, various summer vegetables garden-style [Fish dish] Poiled cutlassfish, Manganji chili pepper sauce [Meat dish] Grilled Japanese black beef loin, horseradish sauce [Dessert] Karigane hojicha Creme brûlée and mango sorbet bread/after-meal drink

This guest room was created to entertain important guests, with features such as a parquet floor that shows the skill of craftsmen, precious Taisho glass, and a mantel imported from overseas. Please enjoy your meal in an elegant space where you can see how the landlord lived at the time. <Included in the plan> ■Private room fee■Sparkling wine for toasting (can be changed to non-alcoholic) ■Munyu B <Summer menu example for August 2023> [Small appetizer] Starting dish ~ete~ [Appetizer] Striped horse mackerel Salt koji marinade Various summer vegetables garden-style [Fish dish] Poiled cutlassfish Manganji chili pepper sauce [Meat dish] *You can choose one from the following.・Flash-smoked lamb with Kamo eggplant gratin ・Grilled Japanese black beef loin with red wine sauce (+1,650 yen) ・Poiled Japanese black beef fillet with truffle sauce (+2,880 yen) [Dessert] Creme brûlée with Karigane hojicha and mango sorbet bread/after-meal drink <Autumn menu example from September to November 2023> [Small appetizer] Starting dish ~ automne ~ [Appetizer] Marinated autumn mackerel coated with incense, Japanese pear vinaigrette [Fish dish] ] Marinière with plumage and autumn vegetables, aroma of vinegar and citrus [Meat dishes] *You can choose one from the following.・Roasted Omi duck fillet with fig sauce from Kyoto ・Grilled Japanese black beef loin with red wine sauce (+1,650 yen) ・Poiled Japanese black beef fillet with truffle sauce (+2,880 yen) [Dessert] Shine muscat and light mousse Bread with champagne jelly/after-meal drink

<What is included in the plan> ■Private room fee ■Sparkling wine for toast (can be changed to non-alcoholic) ■Full course of 6 dishes including grilled Japanese black beef loin as the main course

-------------------------------------------------- ---- ◆Plan details◆ ■Includes private room usage fee■Cheers sake glass of champagne■Full course of 8 dishes, where you can enjoy black Japanese beef fillet as a main dish------------- ----------------------------------------- <March-May 2023 Spring 10th Anniversary Commemorative menu example> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Warm appetizer] White asparagus grilled firefly squid sauce Saffron scent [Fish dish] Sweet sea bream Grilled scales with light vegetable sauce [Meat dish] Poiled Japanese black beef fillet with yuzu pepper sauce [Dessert] Citrus terrine Served with a glass of Hyuga summer bread / After-meal drink <2023. June to August Early Summer 10th Anniversary Menu Example ＞ [Small appetizer] A dish to start ~ete~ [Appetizer] Shima mackerel marinated in salt koji, various summer vegetables garden-style [Fish dish] Grilled sweet sea bream scales, light vegetable sauce [Meat dish] Kuroge Wagyu beef fillet, black truffle madeira sauce [Finishing dish] Temphi-grilled red mutsu, Kyoto-style dashi chazuke [Dessert] Karigane Hojicha crème brûlée and mango sorbet bread / Drinks after the meal -------------- ----------------------------------------

<What is included in the plan> ■Private room fee ■Glass of sparkling wine for toasting (can be changed to non-alcoholic) ■Menu B (full course where you can enjoy both fish and meat dishes) <Recommended points> ■Message plates can be prepared If you wish, please let us know along with the message you would like, such as "Congratulations on your 60th birthday". ■Take a memorable photo wearing a chanchankoWe have red and purple ones available, so please let us know your preferred color when you make your reservation. Our staff will be happy to help you take photos on the day. ■We can also change ingredients you don't like or cut them into bite-sized pieces so that you can dine with peace of mind. Please feel free to let us know if you have any concerns.

<Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. You can surprise your partner by inviting them to the chapel after a meal. Please consult with the proposal planner regarding the schedule on the day. <Support from the proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be arranged by email. <A memorable French dinner> A visually stunning full course meal made with an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of sparkling wine for a toast. <June to August menu> [Small appetizer] The first dish ~Ete~ [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Hot appetizer] Conger eel rake and marinated foie gras [Fish dish] Grilled tilefish with scales, winter melon nage [Meat dish] Pan-fried Japanese black beef filet with light jus sauce, flavored with yuzu pepper [Dessert] Pineapple compote, brown sugar caramel mousse bread / after-meal drink <September to November autumn menu example> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with light aroma [Hot appetizer] Steamed abalone and truffle risotto, liver sauce [Fish dish] Grilled tilefish with scales, light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce Yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea Autumn bread / After-meal drink

<Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. After a meal, you will be invited to the chapel and a surprise proposal will be made with a bouquet of roses. <Support from a proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be arranged by email. <A memorable French dinner> A visually stunning full course meal made with an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of champagne for a toast <June to August menu> [Small appetizer] The first dish ~Ete~ [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Hot appetizer] Conger eel rake and marinated foie gras [Fish dish] Grilled tilefish with scales, winter melon nage [Meat dish] Pan-fried Japanese black beef filet with light jus sauce, flavored with yuzu pepper [Dessert] Pineapple compote, brown sugar caramel mousse bread / after-meal drink <September to November autumn menu example> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with light aroma [Hot appetizer] Steamed abalone and truffle risotto, liver sauce [Fish dish] Grilled tilefish with scales, light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce Yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea Autumn bread / After-meal drink

<Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. You can surprise your partner by inviting them to the chapel after a meal. Please consult with the proposal planner regarding the schedule on the day. <Support from the proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be arranged by email. <A memorable French dinner> A visually stunning full course meal made with an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of sparkling wine for a toast. <June to August menu> [Small appetizer] The first dish ~Ete~ [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Hot appetizer] Conger eel rake and marinated foie gras [Fish dish] Grilled tilefish with scales, winter melon nage [Meat dish] Pan-fried Japanese black beef filet with light jus sauce, flavored with yuzu pepper [Dessert] Pineapple compote, brown sugar caramel mousse bread / after-meal drink <September to November autumn menu example> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with light aroma [Hot appetizer] Steamed abalone and truffle risotto, liver sauce [Fish dish] Grilled tilefish with scales, light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce Yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea Autumn bread / After-meal drink

<Surprise in the chapel> You can use the beautiful chapel attached to Akagane Resort. After a meal, you will be invited to the chapel and a surprise proposal will be made with a bouquet of roses. <Support from a proposal planner> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Advance meetings can also be arranged by email. <A memorable French dinner> A visually stunning full course meal made with an abundance of luxurious ingredients will add color to your special day. ■Includes a glass of champagne for a toast <June to August menu> [Small appetizer] The first dish ~Ete~ [Appetizer] Amberjack and summer vegetable jelly, ripe tomato gazpacho [Hot appetizer] Conger eel rake and marinated foie gras [Fish dish] Grilled tilefish with scales, winter melon nage [Meat dish] Pan-fried Japanese black beef filet with light jus sauce, flavored with yuzu pepper [Dessert] Pineapple compote, brown sugar caramel mousse bread / after-meal drink <September to November autumn menu example> [Small appetizer] The first dish ~Automne~ [Appetizer] Autumn mackerel and fig with light aroma [Hot appetizer] Steamed abalone and truffle risotto, liver sauce [Fish dish] Grilled tilefish with scales, light Saikyo miso sauce [Meat dish] Pan-fried Japanese black beef filet with light jus sauce Yuzu pepper flavor [Dessert] Pear and Karigane roasted green tea Autumn bread / After-meal drink

[Menu] Seasonal vegetable potage soup Chef's special hamburger dessert bread

[Menu] Vegetable and fish salad Seasonal vegetable potage Chef's special hamburger Patisserie's special dessert bread

[Menu] Seasonal vegetable and fish salad Seasonal vegetable potage soup Seasonal fish dish Chef's special hamburger Patisserie's special dessert 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.

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.

-------------------------------------------------- ------------------------ <December 2022-February 2023> [Small appetizer] Starting dish ~l'hiver~ [Appetizer] Lobster and Celery root remoulade Cauliflower salad [Warm appetizer] Cloud and Kyoto turnip velouté Truffle aroma [Fish dish] Grouper and Kujo green onion braise Raw yuba sake lees risotto [Meat dish] Japanese black beef fillet poiled with yuzu pepper sauce [Dessert] Mousse au chocolat, red fruits and bread/after-meal drink --------------------------------- -----------------------------------------