“Awaji 3rd Year Blowfish Kaiseki Course”
[Appetizer 1] Winter vegetable soup, Grilled Blowfish, fillet, vinegar citrus.
[Appetizer 2] Steamed blowfish and crab with turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini mushroom sauce, silver bean paste, Wasabi.
[Sashimi dish 1] Yuzu kiln Served as a platter: Fugu with kelp and fugu pieces, grated yuzu.
[Sashimi dish 2] Bluefin tuna, seaweed and soy sauce.
[Palate Cleanser] Grilled Fugu Shiroko bite-sized sushi, Caviar, Gold powder.
[Grilled dish] Grilled Japanese black beef thigh, Mashed potato, Watercress.
[Palate refresher] Nameko and grilled red Eggplant and yuzu flavor.
[Deep-fried dish] Deep-fried Fugu, vinegar citrus.
[Warm dish] Sesame-flavored soy milk Fugu, Milt, Boiled turnip, Shrimp potato, Chrysanthemum cabbage.
[Rice dish] Fugu, Yuzu porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese sweets, thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

"Matsuba Crab Kaiseki Course"
[Appetizer 1] Crab mochi, thin kudzu sauce, gold powder.
[Appetizer 2] Kobako crab, ginger vinegar.
[Sashimi dish 1] Crab washing.
[Sashimi dish 2] Tuna, Botan shrimp.
[Grilled dish] Grilled crab, Turnip.
[Varied dish] Crab leg miso shabu, shell risotto.
[Palate cleanser] Nameko, grilled red eggplant, yuzu flavor.
[Deep fried dish] Crab claw tempura.
[Warm dish] Winter vegetables and crab shabu.
[Rice dish] Rice porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese Sweets, Thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

“Awaji 3rd Year Blowfish Kaiseki Course”
[Appetizer 1] Winter vegetable soup, Grilled Blowfish, fillet, vinegar citrus.
[Appetizer 2] Steamed blowfish and crab with turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini mushroom sauce, silver bean paste, Wasabi.
[Sashimi dish 1] Yuzu kiln Served as a platter: Fugu with kelp and fugu pieces, grated yuzu.
[Sashimi dish 2] Bluefin tuna, seaweed and soy sauce.
[Palate Cleanser] Grilled Fugu Shiroko bite-sized sushi, Caviar, Gold powder.
[Grilled dish] Grilled Japanese black beef thigh, Mashed potato, Watercress.
[Palate refresher] Nameko and grilled red Eggplant and yuzu flavor.
[Deep-fried dish] Deep-fried Fugu, vinegar citrus.
[Warm dish] Sesame-flavored soy milk Fugu, Milt, Boiled turnip, Shrimp potato, Chrysanthemum cabbage.
[Rice dish] Fugu, Yuzu porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese sweets, thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

"Matsuba Crab Kaiseki Course"
[Appetizer 1] Crab mochi, thin kudzu sauce, gold powder.
[Appetizer 2] Kobako crab, ginger vinegar.
[Sashimi dish 1] Crab washing.
[Sashimi dish 2] Tuna, Botan shrimp.
[Grilled dish] Grilled crab, Turnip.
[Varied dish] Crab leg miso shabu, shell risotto.
[Palate cleanser] Nameko, grilled red eggplant, yuzu flavor.
[Deep fried dish] Crab claw tempura.
[Warm dish] Winter vegetables and crab shabu.
[Rice dish] Rice porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese Sweets, Thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.

※The menu is subject to change depending on availability.

[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.

※The menu is subject to change depending on availability.

[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.

※The menu is subject to change depending on availability.

[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■April Course Menu
＜Appetizer＞Yomogi Tofu and Foie Gras Mousse with Yam Gelée and Fresh Sea Urchin served with Spring Edible Wild Plants.
＜Soup Dish＞Awaji Island Onion, Naruto Wakame, Spring Cabbage topped with Egg, Sakura shrimp.
＜Sashimi＞Assorted 3 kinds of fresh Sashimi of the day.
＜Grilled Dish＞Herb Grilled Alfonsino and Bamboo shoot, Aonori sauce.
＜Deep Fried＞Osaka Senshu Conger Eel Tempura, Fava beans, Hot spring egg, Tempura sauce.
＜Cooked rice＞ Spring Turnip and Baby Sardines Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■April Course Menu
＜Appetizer＞Yomogi Tofu and Foie Gras Mousse with Yam Gelée and Fresh Sea Urchin served with Spring Edible Wild Plants.
＜Soup Dish＞Awaji Island Onion, Naruto Wakame, Spring Cabbage topped with Egg, Sakura shrimp.
＜Sashimi＞Assorted 3 kinds of fresh Sashimi of the day.
＜Grilled Dish＞Herb Grilled Alfonsino and Bamboo shoot, Aonori sauce.
＜Deep Fried＞Osaka Senshu Conger Eel Tempura, Fava beans, Hot spring egg, Tempura sauce.
＜Cooked rice＞ Spring Turnip and Baby Sardines Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■April Course Menu
＜Appetizer＞ Yomogi Tofu and Foie Gras Mousse with Yam Gelée and Fresh Sea Urchin served with Spring Edible Wild Plants.
＜Soup Dish＞ Awaji Island Onion, Naruto Wakame, Spring Cabbage topped with Egg, Sakura shrimp.
＜Sashimi＞ Assorted 4 kinds of Fresh Sashimi of the day.
＜Grilled Dish＞ Herb Grilled Alfonsino and Bamboo shoot, Asparagus, Paprika, Aonori sauce.
＜Deep Fried＞ Osaka Senshu Conger Eel Tempura, Fava beans, Hot spring egg, Tempura sauce.
＜Palate Cleanser＞ Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
＜Meat Dish＞ Seared Black Pork Kakuni, Bok choy, Half boiled egg, Mustard.
＜Cooked rice＞ Spring Turnip and Baby Sardines Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Honey Pickled Hassaku Orange, DITA jelly, Mint leaf, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■April Course Menu
＜Appetizer＞ Yomogi Tofu and Foie Gras Mousse with Yam Gelée and Fresh Sea Urchin served with Spring Edible Wild Plants.
＜Soup Dish＞ Awaji Island Onion, Naruto Wakame, Spring Cabbage topped with Egg, Sakura shrimp.
＜Sashimi＞ Assorted 4 kinds of Fresh Sashimi of the day.
＜Grilled Dish＞ Herb Grilled Alfonsino and Bamboo shoot, Asparagus, Paprika, Aonori sauce.
＜Deep Fried＞ Osaka Senshu Conger Eel Tempura, Fava beans, Hot spring egg, Tempura sauce.
＜Palate Cleanser＞ Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
＜Meat Dish＞ Seared Black Pork Kakuni, Bok choy, Half boiled egg, Mustard.
＜Cooked rice＞ Spring Turnip and Baby Sardines Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Honey Pickled Hassaku Orange, DITA jelly, Mint leaf, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■April Course Menu
＜Appetizer＞ Yomogi Tofu and Foie Gras Mousse with Yam Gelée and Fresh Sea Urchin served with Spring Edible Wild Plants.
＜Soup Dish＞ Awaji Island Onion, Naruto Wakame, Spring Cabbage topped with Egg, Sakura shrimp.
＜Sashimi＞ Assorted 4 kinds of Fresh Sashimi of the day.
＜Grilled Dish＞ Herb Grilled Alfonsino and Bamboo shoot, Asparagus, Paprika, Aonori sauce.
＜Deep Fried＞ Osaka Senshu Conger Eel Tempura, Fava beans, Hot spring egg, Tempura sauce.
＜Palate Cleanser＞ Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
＜Meat Dish＞ Seared Black Pork Kakuni, Bok choy, Half boiled egg, Mustard.
＜Cooked rice＞ Spring Turnip and Baby Sardines Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Honey Pickled Hassaku Orange, DITA jelly, Mint leaf, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■April Course Menu
＜Appetizer＞ Hokkaido Hairy Crab and Spring Edible Wild Plants with Yam Gelée, Ikura.
＜Soup Dish＞ Corn Soup with Sake Lees flavour, Bamboo shoot, Japanese baking scallops.
＜Sashimi-1＞ Tiger Prawn, Akashi Sea Bream, Parched rice soy sauce.
＜Sashimi-2＞ Seared Young Bluefin Tuna, Rock salt, Sudachi citrus, Grated daikon radish with Nori.
＜Small Bowl Dish＞ Japanese Icefish Sushi, Roasted Karasumi, Leaf buds.
＜Grilled Dish＞ Herb Grilled Hokkaido Scallops, Green Pea, Cauliflower, Micro vegetables, Tapioca, Green Pea Sauce.
＜Simmered Dish＞ Simmered Bamboo shoot, Wakame, Leaf buds.
＜Palate Cleanser＞ Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
＜Meat Dish＞ Black Wagyu and Asparagus Sukiyaki, Egg yolk sauce.
＜Cooked rice＞ Sweet Corn "Gold Rush" and Summer Catch Salmon Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Hassaku Orange, Mango, Cherry, Melon with Pink Guava Gelée served in a Hassaku Orange vessel, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■April Course Menu
＜Appetizer＞ Hokkaido Hairy Crab and Spring Edible Wild Plants with Yam Gelée, Ikura, Fresh sea urchin.
＜Soup Dish＞ Corn Soup with Sake Lees flavour, Bamboo shoot, Japanese baking scallops.
＜Sashimi＞ Whole Young Sea Bream Sashimi, Tiger Prawn, Young Bluefin Tuna, Seared Pen Shell, a variety of garnish.
＜Small Bowl Dish＞ Unagi (Eel) Sushi, Leaf buds.
＜Grilled Dish＞ Golden Grilled Japanese Spiny Lobster, Cauliflower, Fava bean souce.
＜Simmered Dish＞ Simmered Bamboo shoot, Wakame, Leaf buds.
＜Palate Cleanser＞ Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
＜Meat Dish＞ Seared Black Wagyu Fillet and White Asparagus, Mashed potatoes, Rock salt, Wasabi.
＜Cooked rice＞ Sweet Corn "Gold Rush" and Nodoguro (Blackthroat seaperch) Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Hassaku Orange, Mango, Cherry, Melon with Pink Guava Gelée served in a Hassaku Orange vessel, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.

※The menu is subject to change depending on availability.

＜Suo-iro course＞
This is a special course that uses seasonal high-quality ingredients.

“Seiran-iro Course”

■April Course Menu
＜Appetizer＞ Yomogi Tofu and Foie Gras Mousse with Yam Gelée and Fresh Sea Urchin served with Spring Edible Wild Plants.
＜Soup Dish＞ Awaji Island Onion, Naruto Wakame, Spring Cabbage topped with Egg, Sakura shrimp.
＜Sashimi＞ Assorted 4 kinds of Fresh Sashimi of the day.
＜Grilled Dish＞ Herb Grilled Alfonsino and Bamboo shoot, Asparagus, Paprika, Aonori sauce.
＜Deep Fried＞ Osaka Senshu Conger Eel Tempura, Fava beans, Hot spring egg, Tempura sauce.
＜Palate Cleanser＞ Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
＜Meat Dish＞ Seared Black Pork Kakuni, Bok choy, Half boiled egg, Mustard.
＜Cooked rice＞ Spring Turnip and Baby Sardines Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Honey Pickled Hassaku Orange, DITA jelly, Mint leaf, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■April Course Menu
＜Appetizer＞ Hokkaido Hairy Crab and Spring Edible Wild Plants with Yam Gelée, Ikura.
＜Soup Dish＞ Corn Soup with Sake Lees flavour, Bamboo shoot, Japanese baking scallops.
＜Sashimi-1＞ Tiger Prawn, Akashi Sea Bream, Parched rice soy sauce.
＜Sashimi-2＞ Seared Young Bluefin Tuna, Rock salt, Sudachi citrus, Grated daikon radish with Nori.
＜Small Bowl Dish＞ Japanese Icefish Sushi, Roasted Karasumi, Leaf buds.
＜Grilled Dish＞ Herb Grilled Hokkaido Scallops, Green Pea, Cauliflower, Micro vegetables, Tapioca, Green Pea Sauce.
＜Simmered Dish＞ Simmered Bamboo shoot, Wakame, Leaf buds.
＜Palate Cleanser＞ Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
＜Meat Dish＞ Black Wagyu and Asparagus Sukiyaki, Egg yolk sauce.
＜Cooked rice＞ Sweet Corn "Gold Rush" and Summer Catch Salmon Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Hassaku Orange, Mango, Cherry, Melon with Pink Guava Gelée served in a Hassaku Orange vessel, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■April Course Menu
＜Appetizer＞ Hokkaido Hairy Crab and Spring Edible Wild Plants with Yam Gelée, Ikura, Fresh sea urchin.
＜Soup Dish＞ Corn Soup with Sake Lees flavour, Bamboo shoot, Japanese baking scallops.
＜Sashimi＞ Whole Young Sea Bream Sashimi, Tiger Prawn, Young Bluefin Tuna, Seared Pen Shell, a variety of garnish.
＜Small Bowl Dish＞ Unagi (Eel) Sushi, Leaf buds.
＜Grilled Dish＞ Golden Grilled Japanese Spiny Lobster, Cauliflower, Fava bean souce.
＜Simmered Dish＞ Simmered Bamboo shoot, Wakame, Leaf buds.
＜Palate Cleanser＞ Chilled Mizu Nasu (variety of aubergine can be eaten raw), New Sudachi citrus, Ginger, Grated daikon radish.
＜Meat Dish＞ Seared Black Wagyu Fillet and White Asparagus, Mashed potatoes, Rock salt, Wasabi.
＜Cooked rice＞ Sweet Corn "Gold Rush" and Nodoguro (Blackthroat seaperch) Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Hassaku Orange, Mango, Cherry, Melon with Pink Guava Gelée served in a Hassaku Orange vessel, Goma Ohagi (Japanese sweet rice ball with sesame), Light taste Matcha.

※The menu is subject to change depending on availability.

＜Suo-iro course＞
This is a special course that uses seasonal high-quality ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizer> Seasonal appetizer Three kinds of assorted.
<Sashimi dish> Sea bream with kelp and 2 other dishes.
<Grilled dish> seasonal grilled dish.
<Deep-fried dish> Deep-fried shrimp red and white tempura, Seasonal vegetable tempura.
<Warm dish> Kuroge Wagyu beef simmered, Grilled tofu bok choy, radish, Wasabi.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup.
<Dessert> warabi mochi with brown sugar, soybean flour.

*Menu contents are subject to change due to availability of ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizers> Seasonal appetizers Assorted 3 kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Sea bream with kelp finish Tuna medium fatty tuna and 2 other items.
<Grilled dish>Grilled black Wagyu beef loin, Mustard soy sauce.
<Bowl dish> Ise lobster braised, White onion, Green vegetables.
<Rice dish> Sea bream rice using Akashi's famous natural red sea bream, Pickles, Miso soup.
<Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruits.

*Menu contents are subject to change due to ingredient procurement.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.

<Menu>
<Appetizer> Seasonal appetizer Three kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Bluefin tuna medium toro prawn Squid Sea urchin salmon roe
<Grilled dish> Roasted Japanese black beef fillet Mustard soy sauce.
<Bowl dish> Abalone shark fin paste, Needle ginger, Green vegetable.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, Pickles, Miso soup.
< Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruit.

*Menu contents are subject to change due to ingredient procurement.