<Originally appeared in print>
Greetings
The first course
Sashimi (2 kinds)
Ichi no nigiri (3 pieces)
Squid somen
Nigiri (3pcs.)
Hot dish
Nigiri (3pcs.)
Makimono and Shime
Stoppered bowl and dessert

The menu is subject to change depending on the chef.
Example of menu
Please feel free to let us know if you have any questions about the size of nigiri or ingredients you do not like.

Starter course, 2 seasonal side dishes, squid noodles, 11 nigiri sushi

Starter, seasonal side dish, 12 nigiri sushi

Hokkaido Vichyssoise
Signature Dishes: Squid Somen Noodles Direct from Fisherman
Sashimi 1st: [Refreshing] Top white meat sashimi, Vinegared tachibana salt
Sashimi 2nd: [Rich] Akami (red meat), Tamashoyu (soy sauce)
Sashimi 3rd: [THE HOKKAIDO] Shellfish (scallop, kitayose, and whelk)
Nigiri 1: Nishin, Negi, Ginger
Nigiri 2: Salmon in soy sauce
Nigiri 3 & 4: Botan shrimp & shrimp miso gunkan
Nigiri 3 & 4: Botan shrimp & shrimp miso gunkan
Nigiri 5: Bite-sized salmon roe
Nigiri 6: Sea water sea urchin with algae salt
Nigiri 7: Kinki (yellowtail), seared, salted and vinegared tachibana
Nigiri 7: Kinki (yellowtail), seared with salt and vinegared tachibana
Nigiri 8: Hagashi-Otoro (grated yam)
Nigiri 9: Simmered conger eel Tsume
Tsumami: Masa no Tamago (egg)
Makimono：Torotaku hand-rolled sushi roll
Tome: Torotaku Temaki ・Stopping bowl: Aosa Miso Soup
Dessert: Silk sweet brulee and hojicha ice cream

Cuisine
First course
Sashimi 3pcs.
2 Dishes
Squid Somen
Nigiri (10 pieces)
Rolls
Bowls
Dessert plate
Full bottle of sparkling wine

Hokkaido Vichyssoise
Signature Dishes: Squid Somen Noodles Direct from Fisherman
Sashimi 1st: [Refreshing] Top white meat sashimi, Vinegared tachibana salt
Sashimi 2nd: [Rich] Akami (red meat), Tamashoyu (soy sauce)
Sashimi 3rd: [THE HOKKAIDO] Shellfish (scallop, kitayose, and whelk)
Nigiri 1: Nishin, Negi, Ginger
Nigiri 2: Salmon in soy sauce
Nigiri 3 & 4: Botan shrimp & shrimp miso gunkan
Nigiri 3 & 4: Botan shrimp & shrimp miso gunkan
Nigiri 5: Bite-sized salmon roe
Nigiri 6: Sea water sea urchin with algae salt
Nigiri 7: Kinki (yellowtail), seared, salted and vinegared tachibana
Nigiri 7: Kinki (yellowtail), seared with salt and vinegared tachibana
Nigiri 8: Hagashi-Otoro (grated yam)
Nigiri 9: Simmered conger eel Tsume
Tsumami: Masa no Tamago (egg)
Makimono：Torotaku hand-rolled sushi roll
Tome: Torotaku Temaki ・Stopping bowl: Aosa Miso Soup
Dessert: Silk sweet brulee and hojicha ice cream

Hokkaido Vichyssoise
Signature Dishes: Fisherman's Direct Instruction Squid Somen Noodle
Codfish dish: [Cuisine] Codfish leg shabu shabu shabu with ponzu sauce.
Kohachi SP: [Cuisine] Oysters on the shell with ponzu sauce.
Hot dish SP 1: [Cuisine] Soft simmered octopus
Nigiri 1: Nishin with green onion and ginger
Nigiri 2: Salmon pickled in soy sauce
Nigiri (3) & (4): Botan shrimp & shrimp miso gunkan
Nigiri (3) & (4): Botan shrimp & shrimp miso gunkan
Nigiri 5: Bite-sized salmon roe
Nigiri ⑥: Sea water sea urchin with algae salt
Nigiri ⑥: Sea water sea urchin, algal salt
Nigiri ⑦: Steamed cod roe with salt and citrus fruits
Nigiri ⑧: Hagashi Ootoro (grated radish)
Nigiri ⑨: simmered conger eel
Tsumami (pickles): Masa no Tamago (Masa's egg)
Rolls: Hokkai three-color roll (Tuna, Salmon roe, Sea urchin)
Tip: Miso paste with aosa seaweed

Starter: seasonal small dish, 13 nigiri sushi