<What's included in the plan> ■Private room fee■Full course where you can enjoy both fish and meat dishes■Comes with a glass of champagne (non-alcoholic options available) ---------- -------------------------------------------- <May 2023. Spring menu example ＞ [Appetizer] Lightly sauteed squid with spring vegetables [Soup] Seasonal hot soup [Fish dish] Poiled cherry blossom sea bream and new potato roti Crustacean ecume [Meat dish] Chami pork fillet Roti and spring cabbage, miso béarnaise [Dessert] Strawberry and Uji matcha composition bread, after-meal drink <Example of early summer menu from June to August 2023> [Appetizer] Bone-cut conger conger frit, salad with summer vegetables and couscous [ Soup] Seasonal cold soup [Fish dishes] Thyme-flavored roasted sea bass, squid ink risotto with saffron sauce [Meat dishes] Grilled brown pork with fragrant herb sauce [Dessert] White peach compote and green Shiso sorbet bread/after-meal drink

<What's included in the plan> ■Private room fee■Full course with upgraded meat dishes to beef fillet■Comes with a glass of sparkling wine (non-alcoholic options available) --------- --------------------------------------------- <2023.3~5 Month Spring Menu Example> [Appetizer] Lightly sauteed squid with spring vegetables [Soup] Seasonal hot soup [Fish dishes] Poiled cherry blossom sea bream and new potato roti Crustacean ecume [Meat dishes] Kuroge Poiled wagyu beef fillet with truffle sauce [Dessert] Strawberry and Uji matcha composition bread and after-meal drink <Example of early summer menu from June to August 2023> [Appetizer] Bone-cut conger conger frit, salad with summer vegetables and couscous [ Soup] Seasonal cold soup [Fish dish] Thyme-flavored roasted sea bass, squid ink risotto with saffron sauce [Meat dish] Japanese black beef fillet with truffle sauce [Dessert] White peach compote and green shiso Sorbet bread/after-meal drink

<What's included in the plan> ■Private room fee■Full course where you can enjoy both fish and meat dishes■Comes with a glass of sparkling wine for toasts (non-alcoholic options available) --------- --------------------------------------------- <2023.3~5 Month Spring Menu Example> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Fish dishes] Poiled red sea bream, fresh onion velouté and sakura shrimp friture [ Meat dish] Bone-in lamb roti with flavorful Japanese pepper sauce [Dessert] Citrus terrine Served with a glass of Hyuga summer bread/After-meal drink <Example of early summer menu from June to August 2023> [Small appetizer] Start the meal One dish ~ete~ [Appetizer] Marinated striped horse mackerel with salt koji, various summer vegetables garden-style [Fish dish] Poiled cutlassfish with Manganji chili pepper sauce [Meat dish] Instantly smoked lamb with Kamo eggplant gratin [Dessert] Karigane Hojicha creme brûlée and mango sorbet bread/after-meal drink

<What's included in the plan> ■Private room fee■Full course with upgraded meat dishes to beef loin■Cheers with a glass of champagne (non-alcoholic options available) ---------- ----------------------------------------- ＜March-May 2023 Spring menu example> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Fish dishes] Poiled red sea bream Fresh onion velouté and sakura shrimp friture Meat dish] Grilled Japanese black beef loin with horseradish sauce [Dessert] Citrus terrine served with a glass of Hyuga summer bread/After-meal drink <Example of early summer menu from June to August 2023> [Small appetizer] A dish to start with ～ete～ [Appetizer] Marinated striped horse mackerel with salt koji, various summer vegetables garden-style [Fish dish] Poiled cutlassfish, Manganji chili pepper sauce [Meat dish] Grilled Japanese black beef loin, horseradish sauce [Dessert] Karigane hojicha Creme brûlée and mango sorbet bread/after-meal drink

<Included in the plan> ■Private room fee■Cheers sparkling wine■Full course of 6 dishes, where you can enjoy Kuroge Wagyu beef loin gris as a main course---------------- -------------------------------------- <Spring menu example from March to May 2023> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Hot appetizer] White asparagus gris, firefly squid sauce, saffron scent [Fish dishes] Sauteed golden sea bream New Onion velouté and sakura shrimp friture [Meat dish] Grilled Japanese black beef loin with horseradish sauce [Dessert] Citrus terrine served with Hyuga summer ice cream and bread and after-meal drink <2023. June to August early summer menu Example> [Small appetizer] A dish to start ~ete~ [Appetizer] Marinated striped horse mackerel with salt koji Various summer vegetables garden-style [Fish dish] Poiled cutlassfish with Manganji chili pepper sauce [Meat dish] Grilled Japanese black beef loin with aroma Rich red wine sauce [Finishing dish] Tempura-grilled red mutsu, Kyoto-style dashi chazuke [Dessert] Karigane Hojicha crème brûlée and mango sorbet bread / After-meal drink

-------------------------------------------------- ---- ◆Plan details◆ ■Includes private room usage fee■Cheers sake glass of champagne■Full course of 8 dishes, where you can enjoy black Japanese beef fillet as a main dish------------- ----------------------------------------- <March-May 2023 Spring 10th Anniversary Commemorative menu example> [Small appetizer] First dish ~printemps~ [Appetizer] Poached scallops and clear jelly Green asparagus mousse [Warm appetizer] White asparagus grilled firefly squid sauce Saffron scent [Fish dish] Sweet sea bream Grilled scales with light vegetable sauce [Meat dish] Poiled Japanese black beef fillet with yuzu pepper sauce [Dessert] Citrus terrine Served with a glass of Hyuga summer bread / After-meal drink <2023. June to August Early Summer 10th Anniversary Menu Example ＞ [Small appetizer] A dish to start ~ete~ [Appetizer] Shima mackerel marinated in salt koji, various summer vegetables garden-style [Fish dish] Grilled sweet sea bream scales, light vegetable sauce [Meat dish] Kuroge Wagyu beef fillet, black truffle madeira sauce [Finishing dish] Temphi-grilled red mutsu, Kyoto-style dashi chazuke [Dessert] Karigane Hojicha crème brûlée and mango sorbet bread / Drinks after the meal -------------- ----------------------------------------