Sample Menu
Appetizer: Seven seasonal small dishes
Soup: House specialty — Mino Yakuzen Hida Beef Soup
Sashimi: Assorted seasonal sashimi
Main: Hida Beef Teppanyaki (grilled on iron plate)
Rice Course: Steamed rice, accompanying soup, and pickles
Dessert: Seasonal fruit or sweet

Menu
• Aperitif: Wild herb liqueur
• Appetizers: Gifu vegetables in shiraae with cassia (桂皮); mulberry bean confection, lightly flour-fried; and more
• Soup: Signature Mino medicinal-style Hida beef broth
• Sashimi: Seasonal fresh fish with herbs; sashimi yuba; herbal soy sauce
• Main hot dish: Hida beef flavored shabu‑shabu with summer herbs and edible flowers
• Grilled: Salt-grilled Gifu ayu (sweetfish)
• Covered dish: Tender simmered Gifu pork with safflower sauce
• Rice: Ayu zosui (sweetfish rice porridge)
• Pickles: Hida pickled napa cabbage; nagaimo (Japanese yam)
• Dessert: Figs preserved in monk fruit (luo han guo), and more

《御献立》
■前菜　かぶら寿司　からしな利休和え　鶏南蛮漬け　うるり山椒煮　河海老艶煮
■造り　富山産鰤　鮪　甘海老　
■凌ぎ　鱒の寿司
■台物　小鍋仕立て　紅ズワイ蟹　白海老　蛍烏賊　胡麻豆腐　氷見うどん
■焼物　鰆巻繊焼き　五郎島金時大学芋
■温物　鴨治部煮　粟麩　蓮根　姫筍　人参
■御飯　若狭へしこ茶漬け　富山県産米てんこもり　
■香物　北陸漬物　長芋
■水物　北陸スイーツ　ミルクプリン　

《御献立》
■前菜　かぶら寿司　からしな利休和え　鶏南蛮漬け　うるり山椒煮　河海老艶煮
■造り　富山産鰤　鮪　甘海老　
■凌ぎ　鱒の寿司
■台物　小鍋仕立て　紅ズワイ蟹　白海老　蛍烏賊　胡麻豆腐　氷見うどん
■焼物　鰆巻繊焼き　五郎島金時大学芋
■温物　鴨治部煮　粟麩　蓮根　姫筍　人参
■御飯　若狭へしこ茶漬け　富山県産米てんこもり　
■香物　北陸漬物　長芋
■水物　北陸スイーツ　ミルクプリン　

≪Menu: October 16 Onwards≫
■Appetizers: Clear Stream Beauty Chicken Hariyo Pickled in Persimmon Vinegar
　　　　Sesame Tofu, Kinka Shrimp in Glossy Broth
　　　　Kiso/Nagara River Striped Loach Simmered in Sansho Pepper, etc.
■Clear Soup: Famous Mino Medicinal Hida Beef Soup
■Sashimi: Two Types of Seasonal Fresh Fish
■Main Course: Hida Beef Shabu-Shabu with Gifu Prefecture Vegetables
■Grilled Dishes: Gujo Tenjin Salt-Grilled Fish, Yuba Ayu Miso Dengaku
■Warm Dish: Gifu Prefecture Pork Simmered Tender, Steamed in Double-Layered Cloth
■Final Bowl: Local Miso-Based Soup
■Rice: Gifu Hatsushimo Rice, Oku-Nagara Large Trout Rice
■Pickles: Two Types
■Dessert: Seasonal Fruit, Sweet Treat

≪Menu — from May 11≫

• Kobachi (small starter): Goma-dofu (sesame tofu)
• Suimono (clear soup): Signature Mino yakuzen Hida beef soup (medicinal-style broth)
• Tsukuri (sashimi): Seasonal fresh fish
• Main (daimono): Hida beef seasoned shabu‑shabu with vegetables from Gifu Prefecture
• Yakimono (grilled): Salt-grilled Gifu ayu (sweetfish); yomogi-fu (mugwort gluten) with ayu miso-grilled
• Agemono (fried): Ebi tempura, Hida maitake mushroom, green chili
• Tome-wan (final soup): Local miso soup with Hida sansho (Japanese pepper)
• Gohan (rice): Gifu Hatsushimo “Takumi” rice — steamed white rice
• Koumono (pickles): Takana pickles
• Mizumono (dessert): Seasonal fruit, seasonal jelly, and sweet confection

《御献立》
■前菜　かぶら寿司　からしな利休和え　金時草浸し　水雲酢
■吸物　蟹真薯　胡麻豆腐
■造り　富山産鰤　甘海老　刺身湯葉
■焼物　鯛西京焼き　五郎島金時大学芋
■台物　小鍋仕立て　鰤　氷見うどん
■御飯　富山県産米てんこもり　
■香物　北陸漬物　長芋
■水物　北陸スイーツ　苺ミルクプリン　

《御献立》
■前菜　かぶら寿司　からしな利休和え　金時草浸し　水雲酢
■吸物　蟹真薯　胡麻豆腐
■造り　富山産鰤　甘海老　刺身湯葉
■焼物　鯛西京焼き　五郎島金時大学芋
■台物　小鍋仕立て　鰤　氷見うどん
■御飯　富山県産米てんこもり　
■香物　北陸漬物　長芋
■水物　北陸スイーツ　苺ミルクプリン　

Sample menu: Seasonal three-item assortment; large shared platter featuring cold appetizers, grilled items, chilled bowls, fried items, and steamed items; soup, rice, pickles, and a seasonal dessert.

■Kobachi (small appetizer)
■Sashimi — Layered tuna
■Shinogi (transitional course) — Pressed eel sushi (unagi oshizushi)
■Nimono — Tender simmered pork
■Yakimono — Salt-grilled river trout
■Daimono (main hot dish) — Beef teppan-yaki
■Tome-wan — Clear soup
■Gohan — White rice (Gifu Prefecture Hatsushimo "Takumi" rice)
■Mizumono — Fruit: melon, watermelon, orange, Kyoho grapes

※Boxed
■Small bowl
■Sashimi: Layered tuna
■Transition: Unagi oshi-zushi (pressed eel sushi)
■Grilled: Salt-grilled river trout
■Simmered: Sukiyaki-style beef
■Main plate: Gifu pork ginger-yaki
■Fried: Potato fries
Soup: Clear broth
Rice: Gifu Hatsushimo “Takumi” rice — steamed white rice
Dessert/Fruits: Watermelon, orange, Kyoho grapes