We offer a selection of delicious seasonal dishes, centered around charcoal-grilled Omi beef, embodying the breath of spring. Enjoy the delicate flavors of seasonal Japanese hospitality.
[Dates] Sunday, March 1, 2026 - Sunday, May 31, 2026 [Time] 5:00 PM - 10:00 PM (L.O. 9:00 PM) [Menu] ■ Appetizers: Thinly sliced tofu with dashi broth / Grilled trout with rapeseed oil / Clam stew / Conger eel sushi with lotus root in vinegar / Omi duck loin stew with Japanese pepper / Beans simmered in a small sauce / Red konjac and bamboo shoots with kinome (green buds) Deep-fried River Shrimp from Lake Biwa
■Sashimi: Grilled and Marinated Spanish Mackerel, Tuna, Flounder with Kelp and Lemon Jelly, Squid, Wasabi, Biwa Drops
■Teapot Steamed Dish: Aburame (Deep-fried Fish), Yomogushi (Mushroom with Wakame Seaweed), Angelica Angustifolia (Angustifolia), Wakame Seaweed, and Celery
■Hot Dish: Steamed Eel (Domyoji Style), Sea Bream Roe, Petal Lily Root, Rabbit Blossoms, Wasabi, and Kinome An (Bean Paste)
■Grilled Dish: Char-grilled Omi Beef Loin Bamboo Shoots, A Sparagus, Shiitake Mushroom, Turnip, Wasabi, Fleur de Sel, Yuzu Pepper
■ Meal: Sea Bream Rice Cooker Omi Red Miso Pickled Vegetables
■ Dessert: Shiga Green Tea and Strawberry Amber Jelly, Citrus Compote
【OPTION】Celebration Cake As an option, we offer an anniversary cake to accompany your restaurant meal for birthdays, anniversaries, and other celebrations. Reservations can be made up to three days in advance.