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

≪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

■籠盛り六種盛り
　胡麻豆腐　
　春野菜白和え　
　鮪山掛け　
　美濃朝一出汁巻き玉子　
　鰆西京焼き　
　飛騨清見ベーコン　スイートキューブ　ひるがの高原春まち人参
■揚物　鮑天婦羅　タラの芽　梅塩
■蒸物　清流美どり羽二重蒸し　高山豆餅
■御飯　岐阜ハツシモ米　飛騨牛時雨茶漬け
■水物　ミルクプリン　桜クランチ　岐阜苺美濃娘　オレンジ

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.

《御献立》
■前菜：水あえ　奥美濃古地鶏　あえくしげ(海月酢物)　長良鮎鮨　など
■造り：鯛　刺身蒟蒻　薬草辛子酢味噌
■焼物：奥長良大鱒塩焼き　原木椎茸黄金揚げ
■進肴：清流長良川鮎煮びたし
■温物：岐阜県産豚やわらか煮　
■御飯：岐阜ハツシモ米　山菜雑炊
■香物：山牛蒡味噌漬け　長芋
■水物：マスカット・フルーツコンポート　柘榴ジュレ

《御献立》
■前菜：水あえ　奥美濃古地鶏　あえくしげ(海月酢物)　長良鮎鮨　など
■造り：鯛　刺身蒟蒻　薬草辛子酢味噌
■焼物：奥長良大鱒塩焼き　原木椎茸黄金揚げ
■進肴：清流長良川鮎煮びたし
■温物：岐阜県産豚やわらか煮　
■御飯：岐阜ハツシモ米　山菜雑炊
■香物：山牛蒡味噌漬け　長芋
■水物：マスカット・フルーツコンポート　柘榴ジュレ

《御献立》
■前菜：長良鮎鮨　筍木の芽焼き　宇治丸（鰻）山椒焼き　郡上吉田川幻のカジカ　など
■造り：鯉の洗い　鯛香草焼き
■台物：泥鰌豆味噌小鍋仕立て
■焼物：岐阜鮎塩焼き　奥長良大鱒塩焼き　金華海老煎餅
■進肴：清流長良鮎煮びたし
■温物：鮑ふくら煎り　岐阜県産豚柔らか煮
■御飯：岐阜ハツシモ米　鮎雑炊
■香物：飛騨紅かぶ　山牛蒡味噌漬け
■水物：フルーツコンポート　無花果羅漢果着け　岐阜県産苺　羊皮餅　

《御献立》
■前菜：長良鮎鮨　筍木の芽焼き　宇治丸（鰻）山椒焼き　郡上吉田川幻のカジカ　など
■造り：鯉の洗い　鯛香草焼き
■台物：泥鰌豆味噌小鍋仕立て
■焼物：岐阜鮎塩焼き　奥長良大鱒塩焼き　金華海老煎餅
■進肴：清流長良鮎煮びたし
■温物：鮑ふくら煎り　岐阜県産豚柔らか煮
■御飯：岐阜ハツシモ米　鮎雑炊
■香物：飛騨紅かぶ　山牛蒡味噌漬け
■水物：フルーツコンポート　無花果羅漢果着け　岐阜県産苺　羊皮餅　

■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