(The menu is an example. The contents may change depending on the availability of stock on the day.) Appetizer: Scallops and spring turnip Sashimi: Assortment of three kinds of fresh fish Deep-fried: Sakura shrimp and new onion tempura Vegetables: Char-grilled yam Grilled fish: Sakura trout kinome grilled Wagyu beef: Black Wagyu beef skirt steak skewer and potato salad Vinegared dish: Rock mozuku vinegar Meal: Today's rice Dessert: Wasanbon pudding

(This is an example of a menu. The contents will change depending on the market conditions on the day.) Appetizer bowl: rockfish and bamboo shoots Fresh fish: assortment of five kinds of fresh fish Deep-fried dish: prawn and clam tempura Grilled fish: Japanese-grown unagi (white-grilled eel) Opening dish: fruit tomato and white wine jelly Wagyu beef: charcoal-grilled black wagyu beef sirloin and potato salad Vinegared dish: rock mozuku seaweed vinegar Meal: sashimi with chazuke and pickles Sweet: Wasanbon pudding

(The contents may differ depending on the market conditions on the day. Thank you for your understanding.) Appetizer: Steamed spring chawanmushi Sashimi: Assorted special sashimi Deep-fried dish: Sweet tilefish, deep-fried pine cone Seasonal vegetables: Charcoal-grilled thick asparagus Grilled fish: Grilled clams and butterfish, grilled with Saikyo sauce Wagyu beef: Charcoal-grilled black wagyu beef sirloin topped with sea urchin Vinegared dish: Flat clams and young shoots tossed in Tosa vinegar Rice dish: Boiled sea bream noodles Dessert: Wasanbon pudding

It is a room with a sunken kotatsu. *Smoking is allowed only at dinner time

(The menu is an example. The contents may differ depending on the availability of stock on the day.) Appetizer: Scallops and spring turnip Sashimi: Assortment of three kinds of fresh fish Deep-fried: Sakura shrimp and new onion tempura Vegetables: Char-grilled yam Grilled fish: Sakura trout kinome grilled Wagyu beef: Kuroge Wagyu skirt steak skewer and potato salad Vinegared dish: Rock mozuku vinegar Meal: Today's rice Dessert: Wasanbon pudding

(This is an example of a menu. The contents will change depending on the market conditions on the day.) Appetizer bowl: rockfish and bamboo shoots Fresh fish: assortment of five kinds of fresh fish Deep-fried dish: prawn and clam tempura Grilled fish: Japanese-grown unagi (white-grilled eel) Opening dish: fruit tomato and white wine jelly Wagyu beef: charcoal-grilled black wagyu beef sirloin and potato salad Vinegared dish: rock mozuku seaweed vinegar Meal: sashimi with chazuke and pickles Sweet: Wasanbon pudding

(The contents may differ depending on the market conditions on the day. Thank you for your understanding.)
Appetizer: Steamed spring chawanmushi
Sashimi: Assorted special sashimi
Deep-fried dish: Sweet tilefish, deep-fried pine cone
Seasonal vegetables: Charcoal-grilled thick asparagus
Grilled fish: Grilled clams and butterfish, grilled with Saikyo sauce
Wagyu beef: Charcoal-grilled black wagyu beef sirloin topped with sea urchin
Vinegared dish: Flat clams and young shoots tossed in Tosa vinegar
Rice dish: Boiled sea bream noodles
Dessert: Wasanbon pudding

Appetizer of the day Fresh fish sashimi platter Shrimp lotus root cheese spring rolls Charcoal-grilled fresh fish donko shiitake mushrooms

Appetizer of the day Fresh fish sashimi platter Shrimp lotus root cheese spring roll