■MENU — December

<Shokado Appetizers>
Simmered baby shrimp with seasonal root vegetables
Lightly seared local tuna (akami) with blanched rapini
Low-temperature–cooked Saga beef with grated daikon and ponzu

<Chef’s Selected Sushi>
Medium-fatty tuna (chutoro)
Simmered conger eel (anago)
Red sea bream (madai)
Seared kuroge wagyu sirloin
Thick Japanese omelet (atsuyaki tamago)

<Soup>
Norwegian salmon and winter daikon simmered in yoshi-no style, finished with yuzu

<Grilled Dish>
Cold-season Spanish mackerel (kan-sawara) grilled with sea urchin miso

<Main Course>
Sukiyaki hot pot with Saga beef and seasonal vegetables

<Rice>
Koshihikari rice from Ibaraki Prefecture
Pickles

<Dessert>
Baked strawberry confection
Domestic strawberries
Vanilla ice cream

=All-You-Can-Drink Menu=
Draft beer, wine, whiskey, cocktails, sours, premium shochu, soft drinks — about 30 beverages are available for unlimited refills.

Notes:
- The above course menu is offered from 12/1 through 12/31.
- Menu items may be partially changed depending on ingredient availability.
- Course photos are for illustrative purposes only.
- For parties of 19 or more, the sukiyaki will be served from a large communal pot.
- If you have food allergies, we will accommodate them as much as possible; please let us know at the time of reservation.