2025年の「土用の丑」は、7月19日（土）と7月31日（木）。まだまだ暑い日が続く夏に向けて、ぜひお召しあがりください。

2025年の「土用の丑」は、7月19日（土）と7月31日（木）。まだまだ暑い日が続く夏に向けて、ぜひお召しあがりください。

■■ Menu (6/3-8/11) ■■ Starter: Conger eel, raw sea urchin, ume plum jelly, okra, tomato, white dart, wasabi, shiso flower stalk stew Soup: Steamed Wagyu beef tail soup, winter melon, mushroom, white leek, black pepper Sushi: Assortment of three kinds of raw sea urchin, two kinds of seasonal sushi, wasabi soy sauce, sun-dried salt Side dish: Charcoal-grilled Omi beef sirloin, seasonal grilled vegetables, wasabi soy sauce, olive miso, rock salt Main dish: Deep-fried swordfish wrapped in shiso leaves with bread crumbs, raw sea urchin, corn and edamame tempura, vinegared seaweed salt Pot dish: Boiled prawn yolk, grilled eggplant, small potato, ginger sauce, young corn Green rice: Omi beef sukiyaki rice pot or abalone, raw sea urchin, green laver rice porridge (you can choose one type per table) Pickles: Three kinds Soup: Red soup (only kamameshi) Dessert: Fruit anmitsu, Shiratama dango, mango, cherry, peach, matcha sorbet, roasted green tea agar, black beans

■■ Menu (6/3-8/11) ■■ Starter: Conger eel, raw sea urchin, ume plum jelly, okra, tomato, white dart, wasabi, shiso flower stalk stew Soup: Steamed Wagyu beef tail soup, winter melon, mushroom, white leek, black pepper Sushi: Assortment of three kinds of raw sea urchin, two kinds of seasonal sushi, wasabi soy sauce, sun-dried salt Side dish: Charcoal-grilled Omi beef sirloin, seasonal grilled vegetables, wasabi soy sauce, olive miso, rock salt Main dish: Deep-fried swordfish wrapped in shiso leaves with bread crumbs, raw sea urchin, corn and edamame tempura, vinegared seaweed salt Pot dish: Boiled prawn yolk, grilled eggplant, small potato, ginger sauce, young corn Green rice: Omi beef sukiyaki rice pot or abalone, raw sea urchin, green laver rice porridge (you can choose one type per table) Pickles: Three kinds Soup: Red soup (only kamameshi) Dessert: Fruit anmitsu, Shiratama dango, mango, cherry, peach, matcha sorbet, roasted green tea agar, black beans

■■ Menu (4/25-6/30) ■■ Appetizer: Awaji new onion Japanese-style vichyssoise, Kawazu shrimp, okra, delicious dashi jelly stew Soup: Sawani soup, Omi beef shoulder roast, daikon radish, carrot, burdock, king oyster mushroom, mizuna, black pepper sashimi: three kinds of seasonal sashimi, wasabi soy sauce, chili vinegar, Awaji Island seaweed salt Topping: Awaji conger eel sushi, sweet and sour ginger Mixed dish: Lake Biwa young sweetfish salt-grilled, tade vinegar, Manganji chili pepper, Kinzanji miso Bowl dish: Yamato nabe-style small pot Yamato pork, Yamato potato, rolled white onion, chrysanthemum greens, enoki, silken tofu Rice: Kamameshi, mixed rice Pickles: Mizunasu lightly pickled eggplant Soup: Senba miso flavored Dessert: Uji Wazuka roasted green tea pudding, Tamba black beans

■■ Menu (4/25-6/30) ■■ Appetizer: Awaji new onion Japanese-style vichyssoise, Kawazu shrimp, okra, delicious dashi jelly stew Soup: Sawani soup, Omi beef shoulder roast, daikon radish, carrot, burdock, king oyster mushroom, mizuna, black pepper sashimi: three kinds of seasonal sashimi, wasabi soy sauce, chili vinegar, Awaji Island seaweed salt Topping: Awaji conger eel sushi, sweet and sour ginger Mixed dish: Lake Biwa young sweetfish salt-grilled, tade vinegar, Manganji chili pepper, Kinzanji miso Bowl dish: Yamato nabe-style small pot Yamato pork, Yamato potato, rolled white onion, chrysanthemum greens, enoki, silken tofu Rice: Kamameshi, mixed rice Pickles: Mizunasu lightly pickled eggplant Soup: Senba miso flavored Dessert: Uji Wazuka roasted green tea pudding, Tamba black beans

■■ Menu (April 25th - June 30th) ■■ Starter: Water eggplant, eel salad, cucumber, myoga ginger, simmered ginger Soup: Boiled conger eel noodles, Awaji conger eel, Banshu somen noodles, shiitake mushrooms, green onions, carrots, yuzu sashimi: Seasonal sashimi platter with three kinds of sashimi, wasabi soy sauce, chili vinegar, Awajishima seaweed salt Sake vegetables: Doteyaki, deep-fried young sweetfish from Lake Biwa, battera, Nara salad, sesame tofu topped with fresh sea urchin, potato and octopus nankin, small sardines, Manganji chili peppers, Tamba black beans Appetizer: Comparison of Omi beef and Awaji beef, seasonal grilled vegetables, wasabi soy sauce, onion spices, Kinzanji miso Main dish: First bonito rare cutlet, baby leaves, pickles and tartar sauce Potted dish: Grilled Yamato round eggplant and herring, green onions Mustard rice: Tanba black chicken parent and child rice, Kujo leeks, black shichimi, incense: Kyoto pickles, soup stock, dessert: Uji Wazuka matcha granita and kudzu mochi

■■ Menu (April 25th - June 30th) ■■ Starter: Water eggplant, eel salad, cucumber, myoga ginger, simmered ginger Soup: Boiled conger eel noodles, Awaji conger eel, Banshu somen noodles, shiitake mushrooms, green onions, carrots, yuzu sashimi: Seasonal sashimi platter with three kinds of sashimi, wasabi soy sauce, chili vinegar, Awajishima seaweed salt Sake vegetables: Doteyaki, deep-fried young sweetfish from Lake Biwa, battera, Nara salad, sesame tofu topped with fresh sea urchin, potato and octopus nankin, small sardines, Manganji chili peppers, Tamba black beans Appetizer: Comparison of Omi beef and Awaji beef, seasonal grilled vegetables, wasabi soy sauce, onion spices, Kinzanji miso Main dish: First bonito rare cutlet, baby leaves, pickles and tartar sauce Potted dish: Grilled Yamato round eggplant and herring, green onions Mustard rice: Tanba black chicken parent and child rice, Kujo leeks, black shichimi, incense: Kyoto pickles, soup stock, dessert: Uji Wazuka matcha granita and kudzu mochi

■■ Menu (April 25th - June 30th) ■■ Starter: Sesame tofu, okra, shiso flower, wasabi, delicious dashi stew soup: Homemade Saikyo style daikon, millet gluten, shiitake mushroom, carrot, green mustard: Raw yuba, avocado, yam nori wrapped in shiso leaves, wasabi soy sauce, pounded plum and sake greens: Awaji Island new onion soup, light onion tossed in Nara, grilled Manganji chili peppers, pickled red ginger tempura, green plum simmered in kanroni, red konjac rolled in tuna style, clove gluten tossed in mustard, Tamba black bean mixed dish: Yamato round eggplant with dengaku, young corn, grilled cherry tomatoes, green chili, poppy seeds Main dish: Sudachi Banshu somen noodles, seasonal vegetable tempura garnished with potted vegetables: Yamato nabe style small pot, soy meat, rolled white onion, white onion, uranji, silken tofu, mitsuba Sesame rice: Bean rice (4/25-5/31) Edamame and fresh ginger rice (6/1-6/30) Pickles: Water eggplant lightly pickled Soup: Red soup Dessert: Matcha kudzu and seasonal fruits

■■ Menu (April 25th - June 30th) ■■ Starter: Sesame tofu, okra, shiso flower, wasabi, delicious dashi stew soup: Homemade Saikyo style daikon, millet gluten, shiitake mushroom, carrot, green mustard: Raw yuba, avocado, yam nori wrapped in shiso leaves, wasabi soy sauce, pounded plum and sake greens: Awaji Island new onion soup, light onion tossed in Nara, grilled Manganji chili peppers, pickled red ginger tempura, green plum simmered in kanroni, red konjac rolled in tuna style, clove gluten tossed in mustard, Tamba black bean mixed dish: Yamato round eggplant with dengaku, young corn, grilled cherry tomatoes, green chili, poppy seeds Main dish: Sudachi Banshu somen noodles, seasonal vegetable tempura garnished with potted vegetables: Yamato nabe style small pot, soy meat, rolled white onion, white onion, uranji, silken tofu, mitsuba Sesame rice: Bean rice (4/25-5/31) Edamame and fresh ginger rice (6/1-6/30) Pickles: Water eggplant lightly pickled Soup: Red soup Dessert: Matcha kudzu and seasonal fruits

■■ Menu (7/1-8/11) ■■ Starter: Kagawa Prefecture green asparagus, rafted prawns, young corn, miso-marinated soft-boiled egg, okra, dried sardine dashi jelly, stewed red sorrel Soup: Thin kudzu style, seared white-boiled conger eel, winter melon, red pepper, green onion and ginger Sashimi: Three kinds of seasonal sashimi, garnish: Wasabi soy sauce, chili vinegar Shodoshima salt Topping: Temari sushi, olive salmon cheese, white fish with kelp, soft-boiled Sanuki octopus Seasonal vegetables: Kagawa Prefecture-produced pomfret, salt-grilled pickled radish, Setouchi lemon, myoga vinegar Main dish: Spring rolls seasoned with soy solt, olives, asparagus, mushrooms, pounded shrimp Pot dishes: Olive Yumebuta stew, new potatoes, Kagawa Prefecture-produced spinach, carrots, mustard mix Meal: Chilled Nigiwai Sanuki udon Chopped foxtail, shredded egg, fried Mitoyo eggplant, grated daikon radish, scallion, grated ginger *Toppings (choose one): Olive chicken tempura, Maitake mushroom tempura, fried chikuwa seaweed, dessert: Wasanbon milk kuzu mochi, small square mango, white wine jelly, mint, oiri

■■ Menu (7/1-8/11) ■■ Starter: Kagawa Prefecture green asparagus, rafted prawns, young corn, miso-marinated soft-boiled egg, okra, dried sardine jelly, stewed red sorrel Soup: Thin kudzu style, seared white-boiled conger eel, winter melon, red pepper, green onion and ginger Sashimi: Three kinds of seasonal sashimi, garnish: Wasabi soy sauce, chili vinegar Shodoshima salt Topping: Temari sushi, olive salmon cheese, white fish with kelp, soft-boiled Sanuki octopus Seasonal vegetables: Kagawa Prefecture-produced pomfret, salt-grilled pickled radish, Setouchi lemon, myoga vinegar Main dish: Spring rolls seasoned with soy solt, olives, asparagus, mushrooms, pounded shrimp Pot dishes: Olive Yumebuta stew, new potatoes, Kagawa Prefecture-produced spinach, carrots, mustard mix Meal: Chilled Nigiwai Sanuki udon Chopped foxtail, shredded egg, fried Mitoyo eggplant, grated daikon radish, scallion, grated ginger *Toppings (choose one): Olive chicken tempura, Maitake mushroom tempura, fried chikuwa seaweed, dessert: Wasanbon milk kuzu mochi, small square mango, white wine jelly, mint, oiri

■■ Menu (7/1-8/11) ■■ Appetizer: Temari, crab, raw sea urchin, cucumber, gourd, ginger jelly, simmered shiso flower Soup: Kagawa Prefecture green asparagus, sesame tofu, olive salmon, carrot, mitsuba buds Sashimi: Three kinds of seasonal sashimi Garnish: Wasabi soy sauce, chili vinegar, Shodoshima salt, a drop of magic on octopus, Kamebishi 20-year-old soy sauce, herb sake vegetables: Shine Muscat Shiraae, low-temperature cooked scallops and shiitake mushrooms with olive tapenade, daikon and konnyaku miso oden, horse mackerel sanbai, deep-fried pippi, leeks, sweet corn tempura Dish: Olive beef charcoal grilled, seasonal grilled vegetables, wasabi, split moromi soy sauce, rock salt, olive miso Main dish: Chilled olive somen, fruit tomato, vinegar Small shrimp, bitter melon, shiso leaves, and shiso leaves. Potted vegetables: Mitoyo eggplant and conger eel deep-fried sesame-flavored bean paste, young corn, konjac, and needle-shaped myoga rice: Ibukijima Project boiled dried sardine rice, seasonal root vegetables, Japanese pepper leaves, Kagawa pickles, red soup stock. Dessert: Homemade milk sorbet with the aroma of burnt soy sauce, topped with Wasanbon gyuhi, soy beans, soy solt, mint, oiri

■■ Menu (7/1-8/11) ■■ Appetizer: Temari, crab, raw sea urchin, cucumber, gourd, ginger jelly, simmered shiso flower Soup: Kagawa Prefecture green asparagus, sesame tofu, olive salmon, carrot, mitsuba buds Sashimi: Three kinds of seasonal sashimi Garnish: Wasabi soy sauce, chili vinegar, Shodoshima salt, a drop of magic on octopus, Kamebishi 20-year-old soy sauce, herb sake vegetables: Shine Muscat Shiraae, low-temperature cooked scallops and shiitake mushrooms with olive tapenade, daikon and konnyaku miso oden, horse mackerel sanbai, deep-fried pippi, leeks, sweet corn tempura Dish: Olive beef charcoal grilled, seasonal grilled vegetables, wasabi, split moromi soy sauce, rock salt, olive miso Main dish: Chilled olive somen, fruit tomato, vinegar Small shrimp, bitter melon, shiso leaves, and shiso leaves. Potted vegetables: Mitoyo eggplant and conger eel deep-fried sesame-flavored bean paste, young corn, konjac, and needle-shaped myoga rice: Ibukijima Project boiled dried sardine rice, seasonal root vegetables, Japanese pepper leaves, Kagawa pickles, red soup stock. Dessert: Homemade milk sorbet with the aroma of burnt soy sauce, topped with Wasanbon gyuhi, soy beans, soy solt, mint, oiri

事前のお支払いをもって予約確定となります。（クレジットカード決済のみ）

◆開催日
7/25(金)、26(土)、27(日)
8/8(金)、9(土)、10(日)

◆時間
一部：17:00～19:00　8名様
二部：19:15～21:30　8名様

◆メニュー
詳細はこちら（PDF）

■■ お品書き（11/26～12/30）■■
先付：赤なまことオレンジ霙和え　色三つ葉
煮物椀：かわはぎ葛叩き　かぶら　肝酒蒸し
　　　　人参　青味　松葉柚子
造り：季節の造り三種
酒菜：下仁田葱すり流し 百合根 キャビア　レッドソレル
　　　鮟肝酒蒸し　割りポン酢　紅葉おろし　浅葱
　　　漬け鮪このわた　自家製新物唐寿美大根
　　　柿チーズ　秋刀魚手毬寿司　茗荷酢
　　　慈姑煎餅　むかご松葉
合肴：近江牛ロース茸巻　シャドークイーン
　　　神山椎茸　淡路玉葱　太隠元
【＋2,500 円】近江牛ヘレ炭火焼に変更
強肴：河豚唐揚げ／焼河豚　万願寺唐辛子　酢立
鉢物：甘鯛かぶら蒸し　銀杏　木耳　車海老
　　　イクラ 銀餡　山葵　芽三つ葉
御飯：蟹釜飯　香の物　赤出汁
水菓子：黄奈粉パンナコッタ　苺　黒蜜ジュレ添え
　

■■ 選べるワンドリンク付き ■■
下記ドリンクよりお好みのものをお一人様1杯ご用意いたします。
・生ビール
・ワイン（スパークリング、赤、白）
・果実酒（梅、桃、ゆず）
・ソフトドリンク各種
　

■■ Menu (5/27-6/25) ■■ Starter: Sesame lemon white dressing, Tiger prawns, green asparagus, fruit tomato, avocado, chervil stew Soup: Horse mackerel meatball soup, winter melon, carrot, green onion Sushi: Hamo chiri and three kinds of seasonal sushi Garnish: Grilled eel hand-rolled sushi, thick omelet, cucumber Grilled dish: Round eggplant and Omi beef loin dengaku, shrimp, young corn, okra, flower head shiso, kudzu vinegar Potted vegetables: Abalone shabu-shabu, lettuce, mushroom, wakame, silken tofu, potato stalk, green seaweed Rice: Edamame and corn rice, pickles, red soup Dessert: Coconut mango pudding, wine jelly, watermelon, blueberry, mint or seasonal fruit

■■ Menu (5/27-6/25) ■■ Starter: Sesame lemon white dressing, Tiger prawns, green asparagus, fruit tomato, avocado, chervil stew Soup: Horse mackerel meatball soup, winter melon, carrot, green onion Sushi: Hamo chiri and three kinds of seasonal sushi Garnish: Grilled eel hand-rolled sushi, thick omelet, cucumber Grilled dish: Round eggplant and Omi beef loin dengaku, shrimp, young corn, okra, flower head shiso, kudzu vinegar Potted vegetables: Abalone shabu-shabu, lettuce, mushroom, wakame, silken tofu, potato stalk, green seaweed Rice: Edamame and corn rice, pickles, red soup Dessert: Coconut mango pudding, wine jelly, watermelon, blueberry, mint or seasonal fruit

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (5/27-6/25) ■■ Appetizer: Japanese yam, water, unsui, muzuki, edamame, French caviar, delicious wasabi broth, red sorrel stew Soup: Pounded conger eel, fried silk, green carrot, plum meat, yuzu sashimi: Two types of seasonal sashimi, garnish, wasabi soy sauce, chiri vinegar, seaweed salt Hassun: Passing through a straw ring, grilled sweetfish with yuzu, thunder cucumber, myoga vinegar, frozen boiled conger eel, corn, perilla, mulukhiyah and chicken sashimi with mustard, thick omelet with raisins, candied mountain peach, boiled small octopus, Manganji chili pepper, tosa salad Mixed dish: Grilled sea bass with oil, watercress sauce, early summer vegetables with salt koji [+1,500 yen] Change to Omi beef roast beef Potted dish: Fried eggplant and swordfish Lemon, paprika, grated kinome rice Rice: kettle-cooked summer rice, mixed grain rice, vegetable tempura, pickles, red dashi soup Dessert: coconut mango pudding, wine jelly, watermelon, blueberry or seasonal fruit

■■ Menu (5/27-6/25) ■■ Appetizer: Japanese yam, water, unsui, muzuki, edamame, French caviar, delicious wasabi broth, red sorrel stew Soup: Pounded conger eel, fried silk, green carrot, plum meat, yuzu sashimi: Two types of seasonal sashimi, garnish, wasabi soy sauce, chiri vinegar, seaweed salt Hassun: Passing through a straw ring, grilled sweetfish with yuzu, thunder cucumber, myoga vinegar, frozen boiled conger eel, corn, perilla, mulukhiyah and chicken sashimi with mustard, thick omelet with raisins, candied mountain peach, boiled small octopus, Manganji chili pepper, tosa salad Mixed dish: Grilled sea bass with oil, watercress sauce, early summer vegetables with salt koji [+1,500 yen] Change to Omi beef roast beef Potted dish: Fried eggplant and swordfish Lemon, paprika, grated kinome rice Rice: kettle-cooked summer rice, mixed grain rice, vegetable tempura, pickles, red dashi soup Dessert: coconut mango pudding, wine jelly, watermelon, blueberry or seasonal fruit

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

Appetizer: Vinegared mozuku seaweed, Unadon (grilled eel on rice), Liver soup, Fruits

Appetizer, small sukiyaki pot, rice, red miso soup, fruit

Appetizer, Sashimi, Grilled dish, Sake and side dish, Rice, Clear soup, Fruit

■■ Menu (4/29-5/25) ■■ Appetizer: Kagawa white asparagus, boiled abalone, raw sea urchin, delicious dashi jelly, sprinkled with yuzu citrus Sashimi: Three kinds of seasonal fresh fish Tempura: Tiger prawn, large rare prawn, squid caviar, fried flatfish roe, scallops, raw sea urchin (2 ways to eat), Omi beef fillet, red eggplant, broad beans, Kaga lotus root, Kamiyama shiitake mushroom, corn Palate cleanser: Shellfish soup, silken somen noodles, green onions, chopped sesame seeds Vinegared dish: Octopus, serpentine cucumber, wakame seaweed, with a moderate amount of vinegar Rice: Kyoto premium rice pot rice with Suruga Bay Yui Sakura shrimp tempura bowl, Senshu water eggplant lightly pickled, red dashi soup Dessert: Miyazaki mango ■■ Menu (5/27-6/29) ■■ Appetizer: Boiled white potato stem, flat clam, prawn soup, delicious jelly, and yuzu citrus Sashimi: Three kinds of seasonal fresh fish Tempura: Prawns, large prawns served rare, squid caviar, conger eel, clams, raw sea urchin served two ways, Omi beef fillet, red eggplant, Manganji chili peppers (red and green flavors), Kaga lotus root, Kamiyama shiitake mushrooms, and corn Soup: Clear soup, pounded conger eel with kudzu, grilled eggplant, udon, umeboshi pickled plum, and yuzu Vinegared dish: Grilled conger eel, cucumber, wakame seaweed, and myoga ginger Rice: Kyoto premium rice pot rice topped with tempura rose bowl, red soup, and lightly pickled Senshu water eggplant Dessert: Miyazaki mango

■■ Menu ■■ Appetizer: 2 seasonal dishes Sashimi: 2 seasonal fresh fish Tempura: 2 Tiger prawns, 3 seasonal fresh fish, raw sea urchin and seaweed, red beef fillet wrapped in shiso leaves, 5 seasonal vegetables Palate cleanser: Monthly seasonal dish Vinegared dish: Crunchy jellyfish vinegared dish Meal: Tendon / Tenchazuke / Tensoba Dessert: Seasonal homemade dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■ Appetizer: 2 seasonal dishes Tempura: 2 prawns, live abalone, 4 kinds of seasonal fresh fish, 5 kinds of seasonal vegetables Palate cleanser: A seasonal dish that changes monthly Vinegared dish: Crunchy jellyfish vinegared dish Meal: Tendon / Tenchazuke / Tensoba Dessert: Seasonal homemade dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■ Appetizer: Seasonal Tempura: 1 Tiger Prawn, Deep-fried Shrimp Bread, 3 Types of Seasonal Fresh Fish, 5 Types of Seasonal Vegetables, Homemade Deep-fried Yuba Tofu Refresher: Harihari Salad with Ponzu Dressing Vinegared Dish: Awaji Mozuku Seaweed Vinegar Meal: Tendon / Tenchazuke, Pickles, Red Dashi Dessert: Seasonal Homemade Dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■ Appetizer: Seasonal Tempura: 1 Tiger Prawn, Deep-fried Shrimp Bread, 2 Types of Seasonal Fresh Fish, 4 Types of Seasonal Vegetables, Homemade Deep-fried Yuba Tofu Refresher: Harihari Salad with Ponzu Dressing Meal: White Rice, Deep-fried Vegetables, Pickles, Red Soup Dessert: Seasonal Homemade Dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Benefits ■■ ① Anniversary plan exclusive course 🍴 Enjoy a course using seasonal ingredients carefully selected by Chef Ebisawa ② Toast drink 🥂 One glass of sparkling wine per person We can also change to non-alcoholic ③ We will write your desired message on the dessert exclusive to the anniversary dessert plan (20 characters or less) ■■ Menu (example) ■■ ・ Seasonal hors d'oeuvres ・ Braised Wagyu beef and foie gras with potato puree ・ Consommé soup with estragon flavor ・ Butter-grilled Ezo abalone ・ Live spiny lobster chef's choice style ・ Omi beef steak fillet 80g or sirloin 100g ・ Colorful grilled vegetables ・ Pot-cooked white rice or garlic rice ・ Pickles and red soup ・ Anniversary dessert (with message plate)

■■ Menu (4/25-6/30) ■■ ・Salmon marinade with avocado ring ・Warm sardine and bamboo shoot salad ・Minestrone soup [Please choose one from the following] - Ezo abalone teppanyaki with Kinzanji miso butter sauce - Lobster tail à la crème - White asparagus with foie gras teppanyaki with Madeira sauce ・Omi beef loin steak 80g [+2,700 yen] Change to Omi beef fillet ・Kama-boiled white rice / Garlic rice with Japanese beef / Hayashi rice ・Seasonal dessert

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (April 25th - June 30th) ■■ ・Marinated salmon with avocado in a ring ・Warm salad of sardines and bamboo shoots ・100g Japanese black beef loin steak [+1,800 yen] Change to 80g filet [+2,000 yen] Change to 120g loin ・Colorful grilled vegetables ・Pot-cooked white rice [+1,200 yen] Change to garlic rice with Japanese beef ・Red miso soup, pickles ・Seasonal dessert

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (4/25-6/30) ■■ ・Hana salad ・80g Japanese black beef sirloin steak ・Colorful grilled vegetables ・Pot-cooked white rice [+1,200 yen] Change to garlic rice with Japanese beef ・Red miso soup, pickles ・Seasonal dessert

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (4/25-6/30) ■■ ・Miso-marinated beef salad ・Consommé soup ・White asparagus and potato pesto ・Japanese black beef steak 100g fillet or 120g loin ・Colorful grilled vegetables ・Pot-cooked white rice [+1,200 yen] Change to garlic rice with Japanese beef ・Red miso soup, pickles ・Seasonal dessert

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (4/25-6/30) ■■ ・White fish carpione ・Grilled Wagyu beef shabu-shabu with onion sauce ・Fresh fish saute with Kinzanji miso butter sauce ・Minestrone ・Granite to cleanse the palate ・Black Wagyu beef steak 80g fillet or 100g loin ・Colorful grilled vegetables ・Pot-cooked white rice/Garlic rice with Wagyu beef ・Red miso soup, pickles ・Seasonal dessert

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (4/25-6/30) ■■ ・White fish carpione ・Grilled Wagyu beef shabu-shabu with onion sauce ・Live prawns, scallops, and sake lees naage [+5,000 yen] Change to live abalone steamed in salt crust ・Teppan-grilled lobster (1/2 tail) ・Granite to cleanse the palate ・Omi beef steak 80g fillet or 100g loin ・Colorful grilled vegetables ・Pot-cooked white rice/Garlic rice with Wagyu beef ・Red miso soup, pickles ・Seasonal dessert

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (4/25-6/30) ■■ ・Bite-sized seared wagyu beef sushi, vegetable blini, sea urchin, caviar, sweet and sour myoga ・Grilled wagyu beef shabu-shabu with onion sauce ・Seasonal vegetable skewers with cocktail sauce ・Steamed live abalone in salted crust with Arima pepper tapenade ・Teppan-yaki live spiny lobster (1/2 tail) ・Granite to cleanse the palate ・Omi beef steak 80g fillet or 100g loin ・Colorful grilled vegetables ・Pot-cooked white rice / Garlic rice with wagyu beef / Hayashi rice ・Red miso soup, pickles ・Seasonal dessert

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

Please make a reservation for the meal plan or course as well. *Reservations cannot be made for just the option. We can prepare your order from 3,300 yen (tax included) depending on your desired budget. In addition to bouquets, we also accept orders for flower arrangements. If you have any requests regarding colors or types of flowers, please write them in the request column.