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
3/14(土)、15(日)
3/20(金)、21(土)、22(日)
4/18(土)、19(日)
4/25(土)、26(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）

■■ Menu (March 2 - April 30) ■■
・Dashi Making Experience
Hana no Ichiban Dashi
・Artisan's Skill Experience
Strawberry Sakuramochi (Kansai Style) Demonstration
・Tea Ceremony Experience
Matcha
・Gardening Experience
Amaniwa Karesansui (Dry Landscape Garden)

・First Tier: Grilled Hassun (Appetizer)
Firefly Squid and Rapeseed Blossoms with Mustard, Vinegar, and Miso
Bamboo Shoots and Konnyaku Sprouts
Stir-fried Young Burdock Root
Snap Peas and Cream Cheese Wrapped in Prosciutto
Sakura Shrimp and Urui Kakiage (Deep-fried Fish Cake)
Spring Cabbage and Smoked Salmon
Spanish Mackerel and Butterburdock Root Grilled with Miso and Myoga Vinegar
Green Asparagus and Shrimp Young corn with sesame dressing
Egg with tartar sauce

Second Tier: Japanese Sweets
Warabimochi (bracken-starch dumplings), soybean flour
Strawberry milk pudding
Almond tuile
Wasanbon spring rakugan (rakugan sweets)

Third Tier: Spring Fruit Garden
Strawberries, melon, dekopon (pumpkin), kiwi fruit, edible flowers, and anglaise sauce

Flower Chirashi Sushi
Shrimp, steamed abalone, simmered conger eel, shiitake mushrooms, dried gourd, shredded egg, petaled lily bulb, and green beans
Clear Soup
Young bamboo shoots, small radish, and kinome (leaf buds)

Drinks
Three seasonal select teas

■■ Menu (March 2 - April 30) ■■
・Dashi Making Experience
Hana no Ichiban Dashi
・Artisanal Skills Experience
Kansai-style Sakuramochi (Sakura Mochi)
・Tea Ceremony Experience
Matcha
・Gardening Experience
Amaniwa Karesansui (Dry Landscape Garden)

・First Tier: Grilled Hassun (Grilled Appetizer)
Firefly Squid and Rapeseed Blossoms with Mustard, Vinegar, and Miso
Bamboo Shoots and Konnyaku Sprouts
Stir-fried Young Burdock Root
Snap Peas and Cream Cheese Wrapped in Prosciutto
Sakura Shrimp and Urui Kakiage (Deep-fried Fish Cake)
Japanese-Style Roast Beef
Spring Cabbage and Smoked Salmon
Spanish Mackerel and Butterburdock Root Grilled with Miso and Myoga Vinegar
Green Asparagus and Shrimp Young corn with sesame dressing
Egg with tartar sauce

Second Tier: Japanese Sweets
Warabimochi (bracken-starch dumplings), soybean flour
Strawberry milk pudding
Almond tuile
Wasanbon spring rakugan (rakugan sweets)

Third Tier: Spring Fruit Garden
Strawberries, melon, dekopon (pumpkin), kiwi fruit, edible flowers, and anglaise sauce

Flower Chirashi Sushi
Shrimp, steamed abalone, simmered conger eel, shiitake mushrooms, dried gourd, shredded egg, petaled lily bulb, and green beans
Clear Soup
Young bamboo shoots, small radish, and kinome (leaf buds)

Drinks
Three seasonal select teas

■■ Menu (March 2nd - March 31st) ■■ Appetizer: Assorted Shellfish and Spring Mountain Vegetables with Sansho Pepper Vinegar Jelly
　　　　Steamed Abalone, Scallop, Cockle
　　　　Rapeseed Blossoms, Urui (a type of wild vegetable), Fried Tofu
Simmered Dish: Live Clam Dumpling, Spring Radish, Bent-shaped Vegetables, Petal-shaped Carrot, Yuzu
Sashimi: First Bonito Seared and Three Kinds of Seasonal Sashimi
　　　　Garnish, Wasabi Soy Sauce, Chili Vinegar, Sun-dried Salt
Side Dishes: Bamboo Shoots and Konjac, Squid with Sansho Pepper Dressing
　　　　Stir-fried and Simmered Young Burdock Root, Bonito Flakes, Glazed Firefly Squid and Wasabi Flowers
　　　　Prawn and Green Asparagus Young Corn with Sesame Dressing
　　　Spring Cabbage and Smoked Salmon
　　　Needlefish and Wasabi Greens in Vinegar Dressing
Main Dish: Charcoal-Grilled Omi Beef with Whole Japanese Angelica
　　　　Rock Salt, Wasabi-infused Soy Sauce, Kinzanji Miso
Main Dish: Spring Vegetable Tempura, Lemon, Sea Salt, Roasted Rice Salt
Bowl Dish: Abalone Shabu-Shabu with Liver Ponzu Sauce
　　　　Lettuce, Wakame Seaweed, Abalone Mushroom, Aosa Seaweed
　　　　or Abalone and New Potato Butter Sauté
Rice Dish: Bamboo Shoot and Sakura Shrimp Kamameshi
　　　　or Wagyu Beef Sukiyaki Kamameshi
　　　　Pickles, Red Miso Soup
Dessert: Strawberry Yogurt Sorbet
　　　　or Seasonal Fruit

■■ Menu (April 1st - April 30th) ■■ Appetizer: Freshly dug bamboo shoots from Kaizuka, Osaka, topped with cod roe
Simmered dish: Pureed green peas, steamed cherry blossom sea bream, bracken fern
Sashimi: Seared bonito and three kinds of seasonal sashimi
Side dish: Steamed abalone and cherry tomatoes with egg yolk vinegar
Firefly squid and wild garlic jelly
Bite-sized raw sea urchin sushi and wasabi flower
Clams and okara simmered in broth, seared scallop wrapped in seaweed
Small octopus simmered in cherry blossom broth, Japanese angelica simmered in white broth
Main dish: Charcoal-grilled Omi beef, broad beans in pods, young corn with ears
Strong dish: Young sweetfish and spring vegetable tempura
Bowl dish: Abalone shabu-shabu
or Abalone and white asparagus Butter-fried
Rice: Bamboo shoot and sakura shrimp kamameshi
or Wagyu beef sukiyaki kamameshi
Pickles, red miso soup
Dessert: Wasanbon panna cotta
or seasonal fruit

Menu (March 2-31)
Appetizer: Shellfish Salad and Spring Mountain Greens with Leaf Buds and Vinegar Jelly
Steamed Abalone, Flathead, Cockle
Rape Blossoms, Urui, Roasted Karasumi
Simmered Soup: Live Clams, True Clams, Spring Radish, Curly Carrots, Petal Carrots, Yuzu
Sashimi: Seared Bonito and Three Seasonal Sashimi
Garnish: Wasabi Soy Sauce, Chirizu Vinegar, Sun-Dried Salt
Sake Dish: Bamboo Shoots and Konnyaku, Squid with Leaf Buds
Stir-fried Young Burdock, Bonito Flowers, Braised Firefly Squid with Flower Wasabi
Prawn and Green Asparagus Young corn with sesame dressing
Spring cabbage and smoked salmon
Spinach and wasabi greens in vinegar
Appetizers: Charcoal-grilled Omi beef, whole mountain angus (mountain buckwheat)
Rock salt, wasabi-diluted soy sauce, Kinzanji miso
Main dish: Spring vegetable tempura, lemon, seaweed salt, roasted rice salt
Plated dish: Abalone shabu-shabu with liver and ponzu sauce
Lettuce, wakame seaweed, abalone mushrooms, and green nori seaweed
Or abalone and new potato butter-grilled rice
Rice: Bamboo shoot and sakura shrimp rice pot
Or Wagyu beef sukiyaki rice pot
Pickled vegetables, red miso soup
Dessert: Strawberry yogurt sorbet
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 (March 2nd - March 31st) ■■
Appetizer: Usui bean sesame tofu, shrimp caviar, broad bean simmered in green sauce
　　　　Shiso flower spikes, jelly, corn sprouts
Simmered dish: Live clam paste, spring radish, simmered vegetables, petal-shaped carrot, yuzu
Sashimi: Three kinds of seasonal sashimi, garnish
　　　　Wasabi soy sauce, chili vinegar, sun-dried salt
Side dishes: Bamboo shoots and konjac, squid with kinome dressing
　　　　Stir-fried young burdock root, bonito flakes, baby octopus and rapeseed blossoms, fried egg
　　　　Needlefish and wasabi flowers Vinegar Jelly
　　　Spring Cabbage and Smoked Salmon
Main Dish: Wagyu Roast Beef, Seasonal Grilled Vegetables
　　　　Onion Sauce, Butterbur Miso
【+3,000 yen】Change to Omi Beef Charcoal Grill
Main Dish: Deep-fried Sea Bream Roe with Breadcrumbs, Sakura Shrimp and Green Asparagus Tempura
　　　　Lemon, Sea Salt, Homemade Tartar Sauce
Bowl Dish: Bamboo Shoots and Wakame Sea Bream Roe, Snap Peas, Sansho Leaves
Rice: Firefly Squid and Butterbur Rice, Pickles, Red Miso Soup
Dessert: Strawberry Yogurt Sorbet
　　　　Or Seasonal Fruit

■■ Menu (April 1st - April 30th) ■■
Appetizer: Firefly Squid and Cockle Ginger jelly topping
Simmered dish: Oilfish kudzu starch, egg tofu, fiddlehead ferns
Sashimi: Three kinds of seasonal sashimi
Appetizer: Steamed abalone and cherry tomatoes with egg yolk vinegar
Sea bream milt with ponzu sauce, clams and okara simmered in broth
Needlefish temari sushi, baby octopus simmered in cherry blossom sauce, Japanese angelica simmered in white broth
Green asparagus and baby corn with sesame dressing
Main dish: Cherry blossom scented Omi beef roast beef, seasonal grilled vegetables
[+2,000 yen] Change to charcoal-grilled Omi beef
Strong dish: Soba noodles with wasabi flowers
Bowl dish: Deep-fried cherry salmon and bamboo shoots
Rice: Bamboo shoots and green peas cooked in a pot, pickles, red miso soup
Dessert: Wasanbon sugar panna cotta
or Seasonal fruit

■■ Menu (March 2nd - March 31st) ■■
Appetizer: Usui bean sesame tofu, shrimp caviar, broad bean simmered in green sauce
　　　　Shiso flower spikes, jelly, corn sprouts
Simmered dish: Live clam paste, spring radish, simmered vegetables, petal-shaped carrot, yuzu
Sashimi: Three kinds of seasonal sashimi, garnish
　　　　Wasabi soy sauce, chili vinegar, sun-dried salt
Side dishes: Bamboo shoots and konjac, squid with kinome dressing
　　　　Stir-fried young burdock root, bonito flakes, baby octopus and rapeseed blossoms, fried egg
　　　　Needlefish and wasabi flowers Vinegar Jelly
　　　Spring Cabbage and Smoked Salmon
Main Dish: Wagyu Roast Beef, Seasonal Grilled Vegetables
　　　　Onion Sauce, Butterbur Miso
【+3,000 yen】Change to Omi Beef Charcoal Grill
Main Dish: Deep-fried Sea Bream Roe with Breadcrumbs, Sakura Shrimp and Green Asparagus Tempura
　　　　Lemon, Sea Salt, Homemade Tartar Sauce
Bowl Dish: Bamboo Shoots and Wakame Sea Bream Roe, Snap Peas, Sansho Leaves
Rice: Firefly Squid and Butterbur Rice, Pickles, Red Miso Soup
Dessert: Strawberry Yogurt Sorbet
　　　　Or Seasonal Fruit

■■ Menu (April 1st - April 30th) ■■
Appetizer: Firefly Squid and Cockle Ginger jelly topping
Simmered dish: Oilfish kudzu starch, egg tofu, fiddlehead ferns
Sashimi: Three kinds of seasonal sashimi
Appetizer: Steamed abalone and cherry tomatoes with egg yolk vinegar
Sea bream milt with ponzu sauce, clams and okara simmered in broth
Needlefish temari sushi, baby octopus simmered in cherry blossom sauce, Japanese angelica simmered in white broth
Green asparagus and baby corn with sesame dressing
Main dish: Cherry blossom scented Omi beef roast beef, seasonal grilled vegetables
[+2,000 yen] Change to charcoal-grilled Omi beef
Strong dish: Soba noodles with wasabi flowers
Bowl dish: Deep-fried cherry salmon and bamboo shoots
Rice: Bamboo shoots and green peas cooked in a pot, pickles, red miso soup
Dessert: Wasanbon sugar panna cotta
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

■■ Plan Details ■■
・Private room guaranteed *Free room charge
・Kaiseki course
・Free drinks (last order 90 minutes)
　Includes: Bottled beer, shochu, sake, soft drinks
　　[+¥500] Add red or white wine

■■ Menu (1/5-2/27) ■■
Appetizers: Herring roe and rape blossoms, octopus in Numata dressing, fried egg in a cloth wrapper, simmered shrimp, white fish and kelp-marinated kinome sushi
　　Lily root and black bean tea cloth, fried taro with poppy seeds, new Karasumi daikon radish, broad beans
Simmered dish soup: Turnip with sleet, deep-fried pufferfish with yuzu, shrimp potato, crispy vegetables, sprinkled yuzu
Sashimi: Two kinds of seasonal sashimi, garnish, wasabi soy sauce Ponzu sauce, sun-dried salt
Appetizer: Omi beef roast beef, seasonal grilled vegetables, onion sauce, black moromi sauce
Main dish: Tempura, snow crab, scallops, Kaga lotus root, maitake mushrooms, green onions, lemon, seaweed salt, tempura dashi
Pot: Steamed egg custard with grilled cod milt, white fish, tiger prawns, ginkgo nuts, shiitake mushrooms, salmon roe, silver bean paste, and colored mitsuba
Rice: Steamed conger eel and root vegetable rice, pickles, and red miso soup
Dessert: Seasonal

Menu (March 2 - April 24)

Appetizer: Bamboo shoots, konnyaku, and squid dressed with kinome (green buds)
Stir-fried young burdock root Bonito flakes, fried egg wrapped in a cloth
Needlefish sushi, vinegared myoga ginger, simmered shrimp
Green asparagus rice crackers
Snap peas and cream cheese wrapped in prosciutto
Simmered dish: White fish pounded with kudzu, egg tofu, and curly sardines
Petal radish, carrot, pickled plum, and yuzu
Sashimi: Assortment of three seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, and sun-dried salt
Appetizers: Omi beef roast beef, seasonal grilled vegetables
Onion sauce, butterbur and miso paste
Main dish: Firefly squid and spring mountain vegetable tempura
Lemon, wholesale tempura dashi, and seaweed salt
Pot: Boiled young bamboo shoots, sea bream roe, butterbur, and leaf buds
Rice: Sakura shrimp and rape blossom rice in a pot, pickles, and red miso soup
Dessert: Seasonal dishes

■■ Plan Details ■■
・Guaranteed private room (no room charge)
・Kaiseki course
・Free drinks (last order 90 minutes)
Includes: Bottled beer, shochu, sake, and soft drinks
　　[+¥500] Add red or white wine

■■ Menu (January 5th - February 27th) ■■
Appetizer: Boiled pufferfish and red snow crab with white dressing, rape blossoms, kumquat
Simmered dish: Clams in a bowl, deep-fried silken clams, green onions, carrots, yuzu
Sashimi: Three kinds of seasonal sashimi, garnish: Wasabi soy sauce, chili vinegar
Appetizer: Herring roe marinated in mizuna, octopus with numata dressing, fried egg in a cloth wrapper, simmered shrimp, white fish with kelp and kinome sushi
Lily root and black bean tea cloth, fried taro with poppy seeds, turnip, broad beans
Appetizer: Fried pufferfish, shrimp potato, kudzu strips, green chili peppers, vinegared
Potted dish: Shogoin radish, mushrooms with yuba sauce, salmon roe, wasabi, mitsuba sprouts
Rice: Snow crab rice in a pot, pickles, red miso soup
Dessert: Seasonal dishes

■■ Menu (March 2 - April 24)
■■
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Food Soup: Live Clams, Spring Daikon Radish, and Curly
Petal Carrots and Leaf Buds
Sashimi: Three Seasonal Sashimi Assortments
Garnish: Wasabi Soy Sauce and Chili Vinegar
Appetizer: Bamboo Shoots and Konjac, Squid with Leaf Buds
Stir-fried Young Burdock Dried bonito flakes, fried egg wrapped in a cloth
Needlefish sushi, vinegared myoga ginger, simmered shrimp
Green asparagus, fried rice crackers
Snap peas, cream cheese, and prosciutto wrapped in prosciutto
Side dish: Abalone and new potatoes baked with butter
Bowled vegetables: Simmered young bamboo shoots, sea bream roe, butterbur, and leaf buds
Rice: Lightly cooked bean rice, pickles, and red miso soup
Dessert: Seasonal

■■ Menu (March 2nd - March 31st) ■■ Appetizer: Spring cabbage and smoked salmon
　　　　Cauliflower florets, spicy radish jelly
　　　　Salted kelp, fried egg, mini amaranth
Simmered dish: White fish kudzu starch, egg tofu
　　　　Green beans, radish petal-shaped carrots, pickled plum paste, sansho leaves
Sashimi: Three kinds of seasonal sashimi, garnish
　　　　Wasabi soy sauce, chili vinegar, sun-dried salt
Hassun (assorted appetizers): Bamboo shoots and konjac, squid with sansho leaves, stir-fried young burdock root Bonito flakes
　　　　Fukusa-yaki Tamago (egg wrapped in a cloth), Small sea bream sushi, Pickled myoga ginger
　　　　Glossy simmered shrimp, Fried green asparagus with rice crackers
　　　　Snap peas and cream cheese wrapped in prosciutto
Side dish: Grilled cherry salmon with butterbur sprouts and miso, Country-style simmered butterbur
Main dish: Spring vegetable tempura, Lemon, Sea salt, Roasted rice salt
【+1,500 yen】Change to Spring Delights Tempura (Prawn, Firefly squid, Three kinds of spring vegetables)
Bowl dish: Deep-fried new potatoes and sea bream
　　　　Sakura shrimp sauce, Aonori seaweed, Shredded green onions

Rice: Octopus and rapeseed flower rice cooked in a pot, Pickles, Red miso soup
Dessert: Strawberry panna cotta
　　　　or Seasonal fruit

■■ Menu (April 1st - April 30th) ■■
Appetizer: Firefly squid and Urui jelly
　　　　Green asparagus and baby corn with sesame dressing
　　　　Clams and okara simmered in broth, white fish and kelp-cured temari sushi
　　　　Snap peas and cherry tomatoes with egg yolk vinegar dressing
　　　　Small octopus simmered in cherry blossom sauce, Udo simmered in white broth
Simmered dish: Bamboo shoot soup with clam dumplings
Sashimi: Three kinds of seasonal sashimi
Side dish: Wagyu beef shabu-shabu, spring radish steak
Main dish: Spring vegetable tempura
[+1,500 yen] You can change to Spring Delights Tempura (tiger prawn, sillago, three kinds of spring vegetables).
Bowl dish: Sea bream and roe chawanmushi
Rice: Bamboo shoot kamameshi, pickles, red miso soup
Dessert: Strawberry vanilla pudding
　　　　or Seasonal fruit

■■ Menu (March 2nd - March 31st) ■■ Appetizer: Spring cabbage and smoked salmon
　　　　Cauliflower florets, spicy radish jelly
　　　　Salted kelp, fried egg, mini amaranth
Simmered dish: White fish kudzu starch, egg tofu
　　　　Green beans, radish petal-shaped carrots, pickled plum paste, sansho leaves
Sashimi: Three kinds of seasonal sashimi, garnish
　　　　Wasabi soy sauce, chili vinegar, sun-dried salt
Hassun (assorted appetizers): Bamboo shoots and konjac, squid with sansho leaves, stir-fried young burdock root Bonito flakes
　　　　Fukusa-yaki Tamago (egg wrapped in a cloth), Small sea bream sushi, Pickled myoga ginger
　　　　Glossy simmered shrimp, Fried green asparagus with rice crackers
　　　　Snap peas and cream cheese wrapped in prosciutto
Side dish: Grilled cherry salmon with butterbur sprouts and miso, Country-style simmered butterbur
Main dish: Spring vegetable tempura, Lemon, Sea salt, Roasted rice salt
【+1,500 yen】Change to Spring Delights Tempura (Prawn, Firefly squid, Three kinds of spring vegetables)
Bowl dish: Deep-fried new potatoes and sea bream
　　　　Sakura shrimp sauce, Aonori seaweed, Shredded green onions

Rice: Octopus and rapeseed flower rice cooked in a pot, Pickles, Red miso soup
Dessert: Strawberry panna cotta
　　　　or Seasonal fruit

■■ Menu (April 1st - April 30th) ■■
Appetizer: Firefly squid and Urui jelly
　　　　Green asparagus and baby corn with sesame dressing
　　　　Clams and okara simmered in broth, white fish and kelp-cured temari sushi
　　　　Snap peas and cherry tomatoes with egg yolk vinegar dressing
　　　　Small octopus simmered in cherry blossom sauce, Udo simmered in white broth
Simmered dish: Bamboo shoot soup with clam dumplings
Sashimi: Three kinds of seasonal sashimi
Side dish: Wagyu beef shabu-shabu, spring radish steak
Main dish: Spring vegetable tempura
[+1,500 yen] You can change to Spring Delights Tempura (tiger prawn, sillago, three kinds of spring vegetables).
Bowl dish: Sea bream and roe chawanmushi
Rice: Bamboo shoot kamameshi, pickles, red miso soup
Dessert: Strawberry vanilla pudding
　　　　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 (March 2nd - March 31st) ■■ Appetizer: Spring cabbage and smoked salmon
　　　　Cauliflower florets, spicy radish jelly
　　　　Salted kelp, fried egg, mini amaranth
Simmered dish: Raft-shaped whitebait, egg tofu
　　　　Bent-over radish, flower-shaped radish and carrot, plum paste, yuzu
Sashimi: Two kinds of seasonal sashimi, garnish
　　　　Wasabi soy sauce, chili vinegar, sun-dried salt
Hassun (assorted appetizers): Bamboo shoots and konjac, squid with kinome dressing, stir-fried young burdock root Bonito flakes
　　　　Fukusa-yaki Tamago (egg wrapped in a cloth), Small sea bream sushi, Pickled myoga ginger
　　　　Glossy simmered shrimp, Fried green asparagus with rice crackers
　　　　Snap peas and cream cheese wrapped in prosciutto
Main dish: Grilled Spanish mackerel with sansho leaves, Simmered butterbur
Bowl dish: Deep-fried new potatoes and sea bream
　　　　Sakura shrimp with sauce, Aonori seaweed, Shredded green onions
Rice: Green pea rice cooked in a pot, Pickles, Red miso soup
【+1,000 yen】Change to octopus and rapeseed flower rice
Dessert: Strawberry panna cotta
　　　　or Seasonal fruit

■■ Menu (April 1st - April 30th) ■■ Appetizer: Mugwort and sesame tofu with Saikyo miso-flavored jelly
Simmered dish: Bamboo shoot soup with clam dumplings
Sashimi: Two kinds of seasonal sashimi
Assorted small dishes: Firefly squid and Urui jelly
　　　Green asparagus and baby corn with sesame dressing
　　　　Clams and okara simmered in broth, white fish and kelp-cured temari sushi
　　　　Snap peas and cherry tomatoes with egg yolk vinegar dressing
　　　　Small octopus simmered in cherry blossom sauce, Udo simmered in white broth
Main dish: Spanish mackerel grilled with kinome leaves, colorful vegetable pickles
Bowl dish: Sea bream and roe chawanmushi (steamed egg custard)
Rice: Shirasu and rapeseed flower kamameshi (rice cooked in a pot), pickles, red miso soup
【+1,000 yen】Change to bamboo shoot kamameshi
Dessert: Strawberry vanilla pudding
　　　　or Seasonal fruit

■■ Menu (March 2nd - March 31st) ■■ Appetizer: Spring cabbage and smoked salmon
　　　　Cauliflower florets, spicy radish jelly
　　　　Salted kelp, fried egg, mini amaranth
Simmered dish: Raft-shaped whitebait, egg tofu
　　　　Bent-over radish, flower-shaped radish and carrot, plum paste, yuzu
Sashimi: Two kinds of seasonal sashimi, garnish
　　　　Wasabi soy sauce, chili vinegar, sun-dried salt
Hassun (assorted appetizers): Bamboo shoots and konjac, squid with kinome dressing, stir-fried young burdock root Bonito flakes
　　　　Fukusa-yaki Tamago (egg wrapped in a cloth), Small sea bream sushi, Pickled myoga ginger
　　　　Glossy simmered shrimp, Fried green asparagus with rice crackers
　　　　Snap peas and cream cheese wrapped in prosciutto
Main dish: Grilled Spanish mackerel with sansho leaves, Simmered butterbur
Bowl dish: Deep-fried new potatoes and sea bream
　　　　Sakura shrimp with sauce, Aonori seaweed, Shredded green onions
Rice: Green pea rice cooked in a pot, Pickles, Red miso soup
【+1,000 yen】Change to octopus and rapeseed flower rice
Dessert: Strawberry panna cotta
　　　　or Seasonal fruit

■■ Menu (April 1st - April 30th) ■■ Appetizer: Mugwort and sesame tofu with Saikyo miso-flavored jelly
Simmered dish: Bamboo shoot soup with clam dumplings
Sashimi: Two kinds of seasonal sashimi
Assorted small dishes: Firefly squid and Urui jelly
　　　Green asparagus and baby corn with sesame dressing
　　　　Clams and okara simmered in broth, white fish and kelp-cured temari sushi
　　　　Snap peas and cherry tomatoes with egg yolk vinegar dressing
　　　　Small octopus simmered in cherry blossom sauce, Udo simmered in white broth
Main dish: Spanish mackerel grilled with kinome leaves, colorful vegetable pickles
Bowl dish: Sea bream and roe chawanmushi (steamed egg custard)
Rice: Shirasu and rapeseed flower kamameshi (rice cooked in a pot), pickles, red miso soup
【+1,000 yen】Change to bamboo shoot kamameshi
Dessert: Strawberry vanilla pudding
　　　　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 (March 2-31)

Appetizer: Bamboo shoots, steamed sea bream milt in sake, and water jelly with a delicious jelly garnish.
Sashimi: Three kinds of seasonal fresh fish.
Tempura: Tiger prawns, large prawns prepared rare.
Flying squid with caviar, flounder, and large clams.
Raw sea urchin (2 ways to eat it).
Omi beef fillet, Kagawa white asparagus.
Kaga lotus root, bamboo shoots, broad beans, and Naruto sweet potato.
Palate cleanser: Three kinds of fruit tomato flavor comparison.
Vinegared dish: Seared scallops, rape blossoms, wakame seaweed, radish, and egg yolk in vinegar.
Rice: Tempura rose rice bowl topped with "Toki no Fuku" koshihikari rice from Sado, Niigata Prefecture.
Red miso soup, pickles.
Dessert: Yuzu granita, strawberry, mango, and mint.

■■ Menu ■■
Appetizer: 2 seasonal dishes
Sashimi: 2 seasonal fresh fish
Tempura: 2 prawns, 3 seasonal fresh fish
Raw sea urchin and nori, Japanese black 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 🍴
Please enjoy a seasonal course carefully selected by Chef Ebisawa.
② Toasting Drink 🥂
One glass of sparkling wine per person is provided. Non-alcoholic alternatives are available on request.
③ Anniversary Dessert
Celebrate with a special flaming presentation 🔥 exclusive to this plan. We will write a short message for your guest on the dessert plate (about 20 characters).

■■ Sample Menu ■■
- Appetizer
- Soup
- Lobster tail (or)
Ezo abalone, Chef’s style
- Omi beef sirloin steak 80g
- Assorted grilled seasonal vegetables
- Kama-cooked white rice or Garlic rice with wagyu
- Pickles and red miso soup
- Flambé dessert (with message plate)

■■ 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 (March 1 - April 30)

Seared Scallops in Young Bamboo Steak

Saint-Germain Potage

Fresh Kadaif Fish with Plum Tartar Sauce

Lobster Tail or Hokkaido Abalone

Omi Beef Loin Steak 80g

-Loin 100g + ¥2,500
-Loin 120g + ¥4,500
-Filet 80g + ¥1,800
-Filet 100g + ¥4,300
-Filet 120g + ¥6,300

Colorful Grilled Vegetables

Sado Specially Cultivated "Toki no Fuku" Rice Cooked in a Pot / Garlic Rice with Wagyu Beef / Homemade Hayashi Rice

Pickled Vegetables and Red Mashi Soup

Crème Brûlée with Fruit and Sherbet

■■ 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 (March 1 - April 30)

Hana Salad

Saint-Germain Potage

Omi Beef Loin Steak 80g

-Loin 100g + ¥2,500
-Loin 120g + ¥4,500
-Filet 80g + ¥1,800
-Filet 100g + ¥4,300
-Filet 120g + ¥6,300

Colorful Grilled Vegetables

Sado Specially Cultivated "Toki no Fuku" Rice Cooked in a Pot

Or Garlic Rice with Wagyu Beef

Pickled Vegetables and Red Miso Soup

Vanilla Ice Cream or Sherbet

■■ 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 (March 1 - April 30)

Hana Salad

Saint-Germain Potage

80g Japanese Black Beef Loin Steak

-100g Loin + ¥2,500
-120g Loin + ¥4,500
-80g Fillet + ¥1,800
-100g Fillet + ¥4,300
-120g Fillet + ¥6,300

Colorful Grilled Vegetables

Sado Specially Cultivated "Toki no Fuku" Rice Cooked in a Pot
[+¥1,200] Change to Garlic Rice with Wagyu Beef

Pickled Vegetables and Red Mashi Soup

Vanilla Ice Cream or Sherbet

■■ 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 (March 1 - April 30) ■■
・Firefly Squid and New Potatoes with Thin Bean Jade Sauce
・Consommé Soup
・Beef Marinated in Miso (Salad)
・Japanese Black Beef Steak
　[Filet] 100g ¥18,000, 120g ¥21,000, 140g ¥23,000
　[Loin] 120g ¥18,000, 140g ¥21,000, 160g ¥23,000
・Colorful Grilled Vegetables
・Sado Specially Cultivated "Toki no Fuku" Rice Cooked in a Pot
[+¥1,200] Change to Garlic Rice with Wagyu Beef
・Pickled Vegetables and Red Mashi Soup
・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 (March 1 - April 30) ■■
・Firefly Squid and New Potatoes with Thin Bean Jade Sauce
・Grilled Wagyu Beef with Citrus Flavor
・Teppanyaki Abalone with the Aroma of Fermented Butter
・Lightly Roasted Spring Vegetables with Arima Sansho Pepper Tapenade
・"Direct from the Farm" Omi Beef Teppanyaki
　[Filet] 80g ¥23,000, 100g ¥26,000, 120g ¥28,000
　[Loin] 100g ¥23,000, 120g ¥26,000, 140g ¥28,000
・Harihari Salad
・Sakura Shrimp and Garlic Rice
　Or Sado Specially Cultivated "Toki no Fuku" Rice Cooked in a Pot
　Pickles and Red Mashi Soup
・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 (March 1 - April 30) ■■
・Firefly Squid and New Potatoes with Thin Bean Jade Sauce
・Grilled Wagyu Beef with Citrus Flavor
・Spring Vegetable Beignet
・Pan-fried Fresh Fish with Saikyo Miso and Vin Blanc Sauce
・Live Tiger Prawns and Scallops Teppanyaki
[+¥5,000] Change to Steamed Abalone in Salt
・Granite to Cleanse the Palate
・Omi Beef Steak
　[Filet] 80g ¥28,500, 100g ¥31,500, 120g ¥33,500
　[Loin] 100g ¥28,500, 120g ¥31,500, 140g ¥33,500
・Colorful Grilled Vegetables
・Sado Specially cultivated "Toki no Fuku" rice, cooked in a pot

Or Sakura shrimp and garlic rice

Pickled vegetables, red miso soup

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 (March 1 - April 30)

Bite-sized Grilled Sushi (Kombu-marinated Sea Bream and Seaweed)

Grilled Wagyu Beef with Citrus Flavor

Spring Vegetable Beignets

Grilled Foie Gras with Kyoto-Style Sauce and Simmered Daikon Radish

Fresh Spiny Lobster (1/2) Teppanyaki

Steamed Fresh Abalone (150g) with Sansho Pepper Tapenade

Granite to Cleanse the Palate

Omi Beef Steak (80g Fillet or 100g Loin)

Colorful Grilled Vegetables

Sado Specially Cultivated "Toki no Fuku" Rice Cooked in a Pot / Sakura Shrimp Garlic Rice / Hayashi Rice

Pickled Vegetables and Red Mashi Soup

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

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.