Menu example [January 10th - March 31st, 2024]
・Salad with carefully selected vegetables from Sugimasa Farm in Mishima City Smoked Amagi Benihime amago and golden salmon roe Seasonal citrus marinade
・Today's potage soup
・Main dish Choose from the options below. You can choose.
◎Seafood “Bouillabaisse” from Suruga Bay
◎Cod and milt with herbal nut butter and Jerusalem artichoke puree
◎Wine beef fillet and oysters with Bordelaise sauce
◎Hida beef fillet and foie gras poire “Rossini” (+5,500 yen)
・Dessert/after-meal hot drinks
*Please note that the menu may change depending on the availability of ingredients.
*If you have any food allergies, please make a reservation or contact us in advance.
*The image is for illustrative purposes only.

Menu example [From September 1, 2023] ・A plate of greetings from Kaori ・Appetizers made with carefully selected local vegetables and seafood ・Enjoy the season with fresh fish cooked in an appropriate way ・Ezo abalone ・Seasonal vegetable salad・Teppanyaki with selected vegetables from Sugimasa Farm in Mishima City ・Carefully selected A4 rank Hida beef (produced in Gifu prefecture) sirloin (100g) or fillet (80g) ・Carefully selected Koshihikari kettle-cooked rice or Sou's original garlic rice (+¥1,200) ・Seasonal fruits and hot drinks after meals

Menu example [From September 1, 2023] ・Appetizers made with carefully selected local vegetables and seafood ・Enjoy seasonal fresh fish with the appropriate cooking method ・Seasonal vegetable salad ・Teppanyaki with carefully selected vegetables from Sugimasa Farm in Mishima City・Today's carefully selected domestic beef steak ・Koshihikari pot-cooked rice or original garlic rice (+ ¥1,200) ・Seasonal fruits ・Hot drink after the meal

Menu example February: One branch of plum, appetizer, one, rape blossoms with kelp and masago dressing, one, cold chrysanthemum and mushrooms with Rikuju dressing, one, mountain-grown wild vegetables with fuki miso, fragrant plum Kyoto carrot, bell white, and a bowl of lees soup, Yahata Boiled red konnyaku, soft boiled hobuku, salted yellowtail, boiled with fried tofu, plum blossom carrot, bell white, scented yuzu, yuzu shichimi, sashimi, assorted three types of today's local fish and southern tuna, set of sprouts, Tosa soy sauce, plum meat soy sauce, grilled appetizers, yellowtail, yuzu Koteriyaki Furyuzu Yuzu Pickled and dried Japanese beef Roast Wagyu beef Truffle soy sauce Bungo plum honey simmered with rind Roasted sesame tofu/Simmered shrimp and sweet potato with white fan-age (Kyoji-jiri) Boiled conger eel covered with 1000 tiers of kelp Mibu greens/Meal Nita rice Salmon belly Child rack, seaweed, roasted sesame, wasabi, yuzu, pickled vegetables, soup, sweets, Tokika *Please note that the menu may change depending on the availability of ingredients.

Menu example - Seasonal vegetables Assorted seasonal appetizers - Pot dishes Kinmedai Hikizukuri Sesame soy sauce Salted sea bream Stewed sea bream roe/Condiments Bubuarare Torn seaweed Autumn purple Wasabi/warm food Chawanmushi/Meal Aigamo rice Tea soup/Dessert *5 Mon-October Dashi soup available hot or cold *November-April Dashi soup hot only

Menu example: 11 pieces of nigiri, 1 thin roll, tamagoyaki, bowl, dessert

Menu example [From February 1, 2023] ・3 to 4 snacks ・5 to 6 pieces of nigiri ・ Bowl ・ Dessert

■Size 4 (diameter 12cm) for 2 to 3 people ¥ 3,300 (tax included) ■Size 5 (diameter 15cm) for 4 to 6 people ¥ 4,400 (tax included) ■Size 6 (diameter 18cm) For 6 to 8 people ¥ 5,500 (tax included) *If you would like size 5 or 6, please contact us by phone.

■Comes with a half bottle of champagne for toasting (CH.Palme) ■Choose either a whole cake or a bouquet of flowers. *Please enter the cake or bouquet in the notes section. If you are choosing a cake, please write your desired message in the requests/comments section. Menu example [January 4th to January 8th] ・Amuse bouche ・3-year-old rare Amagi Benihime amago grown by Shimoyama Fish Farm Golden salmon roe tartare ・Special Amagi gamecock raised by Horie Poultry Farm and Izu deer pâté, croute, mackerel pave with chartreuse and caviar, Hida beef fillet and oyster sauce Bordelaise, plate of aged fromage, dessert, after-dinner drinks, small sweets [January 10th to March 31st]・Amuse bouche・Rare 3-year-old Amagi Benihime Amago grown by Shimoyama Fish Farm・Golden salmon roe tartare・Special Amagi gamecock and Izuka deer pâté raised by Horie Poultry Farm・Croute・Red cod and Milt, herbal nut butter, Jerusalem artichoke puree Izu deer royale *If you are not a fan of venison, please let us know at the time of reservation or in advance as the menu will be changed to the following menu. Please note that we may not be able to make changes on the same day.・Hida beef fillet and oysters with sauce Bordelaise ・A plate of aged fromage ・Desale ・After-meal drinks ・Small sweets *The entire building will be closed on January 9th due to maintenance work. *Please note that the menu contents may change depending on the availability of ingredients. *If you have any food allergies, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

■Comes with a half bottle of champagne for toasting (CH.Palme) ■Choose either a whole cake or a bouquet of flowers. *Please enter the cake or bouquet in the notes section. If you are choosing a cake, please write your desired message in the requests/comments section.・Appetizers (February 4th to February 29th, 2024) 1. Rapeseed flowers with kelp and masago dressing 1. Snow crab meat wrapped in white plate 1. Kangikukka and urachi mushrooms dressed with Rikuju 1. Early-picked wild plants dressed with Fuki miso Zenmai Early bracken Potato stem 1. Salted sea bream and sea bream in a bowl, Kasujiru style Saikyo white miso paste Nagashi cold yellowtail, Yawata red konjac boiled in Hofu jusimmered Fried tofu and boiled Plum blossom carrot Bell white Aroma-repelled yuzu Yuzu shichimi ・Osukuri Today Assortment of local fish and tuna Red daikon radish and Yukari sword A set of sprouts Tosa soy sauce Plum meat soy sauce / Shin appetizer Aigamo Hachiman truffle grill Today's fresh fish steamed in scented chopped herbs Simmered conger eel wrapped in kelp Arima sansho Vinegar meongakko Otafuku beans/warm food Boiled shrimp and sweet potato Foie gras boiled in kudzu tempura Wasabi Mibu greens and simmered whale skin/meal (*February 1st to February 3rd Ehomaki) Salmon belly rice Maki nori Roasted sesame Wasabi Furyuzu ・Pickles, Soup, Red soup stock, Water sweets, Tokika *Depending on the purchasing situation, some of the contents of the dishes or the presentation may change. *Please note that the menu may change depending on the availability of ingredients. *If you have any food allergies, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

Enjoy Atami's unique cuisine, which is rich in ingredients and based on the concept of local gastronomy. ■Menu example/amuse Bouche/3-year-old rare Amagi Benihime amago grown by Shimoyama Fish Farm Smoked mousse rouleau, poached quail egg/foie gras royale Izu mandarin oranges and shiitake mushrooms Hazelnut Black truffle/cod and milt, herbed nut butter, Jerusalem artichoke puree, Becas roast sauce, salumi, dessert, hot drink after the meal, small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any food allergies, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

Menu example [January 10th to March 31st] ・Amuse bouche ・3-year-old rare Amagi Benihime amago grown by Shimoyama Fish Farm Golden salmon roe tartare ・Special Amagi gamecock raised by Horie Poultry Farm and Izu deer pate, croute, cod and milt, herbal nut butter, Jerusalem artichoke puree Izu deer royale *If you do not like venison, please let us know at the time of reservation or in advance, as the menu will be changed to the following menu. Please note that we may not be able to make changes on the same day.・Hida beef fillet and oysters with Bordelaise sauce ・A plate of aged fromage ・Desale ・After-meal drinks ・Small sweets *Please note that the menu contents may change depending on the availability of ingredients. *If you have any food allergies, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

Menu example [January 10th to March 31st] ・Amuse bouche ・3-year-old rare Amagi Benihime amago grown by Shimoyama Fish Farm Golden salmon roe tartare ・Foie gras royale Izu mandarin oranges and shiitake mushrooms Hazelnuts Autumn truffles・Cod and Milt, herbal nut butter, Jerusalem artichoke puree, Omi duck roti from Shiga prefecture, citrus, honey, ginger, spice-scented laquet or we will upgrade the main dish for an additional 3,000 (3,300) yen.・Hida beef fillet and oyster sauce Bordelaise ・Desale ・After-meal drinks ・Small sweets *Please note that the menu contents may change depending on the availability of ingredients. *If you have any food allergies, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

[Menu example] From February 2024 - Appetizers 1. Rape blossoms with kelp and masago dressing 1. Snow crab fillet wrapped in white plate (shikiyomi Kotobuki) 1. Kangikuka and senji mushrooms dressed with Rikuju 1. Early-picked wild vegetables Fuki Dressed with miso, Strawberry fruit, Spring, Early bracken, Potato stalks, etc. 1. Salted sea bream and roe, Replacement bowls, Tamachimushi, Lily root, Ginkgo, Fin sauce, Bellflower, Roasted ginger, Sashimi, Tuna, Medium-fatty fatty tuna, Lean meat, Assorted Fuji salmon, Set of sprouts Tosawari soy sauce/grilled dishes Eel kabayaki Powdered Japanese pepper Set of garnishes/Fried foods Assorted tempura Prawns Conger conger eel 3 seasonal vegetables/hotpot Wagyu hotpot style Wagyu beef thinly sliced Kudzu slices Chinese cabbage Mizuna green onions White wood ears Shiitake mushrooms Plum gluten ・Meals White rice Pickles/Top soup Red dashi soup/Mizu sweets Tokika *Depending on the purchasing situation, the contents of some dishes or the presentation may change.

[Menu example] ・Appetizers (February 4th to February 29th, 2024) 1. Rapeseed flowers with kelp and masago dressing 1. Snow crab meat wrapped in white plate 1. Kangikuhana and senji mushrooms dressed with Rikuju 1. Taken early Wild vegetables dressed with Fuki miso, Spring, Early bracken, Potato stems, Salted sea bream and sea bream, served in a bowl, Kasu soup, Saikyo white miso paste, Salted cold yellowtail, Yahata red konnyaku, boiled in Hofuku juni, Boiled in fried tofu, Plum blossom carrot, Bell white, Scented yuzu, Yuzu shichimi・Sashimi Assortment of today's local fish and tuna Red daikon radish and Yukari sword A set of sprouts Tosa soy sauce Plum meat soy sauce and appetizers Grilled duck hachiman truffles Today's fresh fish steamed in scented oil With the scent of chopped herbs Boiled conger eel wrapped in kelp Arima sansho Vinegar Torimyo Kakko Otafuku beans/warm food Boiled shrimp and sweet potato Foie gras boiled in kudzu Tenmori wasabi Mibu greens and skinned whale simmered/meal Salmon belly rice Rice with seaweed Roasted sesame seeds Wasabi Yuzu Yuzu/pickled vegetables/soup Red soup/water sweets Tokika *Depending on purchasing conditions, the contents of some dishes or the presentation may change.

Menu example [From September 1, 2023] ・A plate with greetings from Kaori ・Appetizers using carefully selected local vegetables and seafood ・Ezo abalone ・Steamed live spiny lobster from Atami, Izu ・Seasonal vegetable salad ・Sugi, Mishima City Teppanyaki with carefully selected vegetables from Sei Farm - Carefully selected Hida beef A4 rank (produced in Gifu prefecture) Sirloin (100g) or fillet (80g) - Carefully selected Koshihikari pot-cooked rice or Kaoru's original garlic rice (+¥1,200) Red soup stock, Pickles, seasonal fruits, hot drinks after meals *Depending on purchasing conditions, some of the food contents or presentation may change.

Menu example [From September 1, 2023] ・A plate of greetings from Kaori ・Appetizers made with carefully selected local vegetables and seafood ・Enjoy the season with fresh fish cooked in a suitable manner ・Ezo abalone ・Seasonal vegetable salad・Teppanyaki with carefully selected vegetables from Sugimasa Farm in Mishima City ・Carefully selected Hida beef A4 rank (from Gifu Prefecture) sirloin (100g) or fillet (80g) ・Carefully selected Koshihikari pot-cooked rice or Sou's original garlic rice (+¥1,200) ・Seasonal fruits and hot drinks after meals

Menu example [from February 2023] - 4-5 snacks - 6-8 pieces of nigiri - Hosomaki - Tamagoyaki - Soup - Dessert

Menu example [From February 2023] - 7 to 9 snacks - 6 to 9 nigiri pieces - 1 hosomaki - Soup - Dessert

■4号サイズ（直径12㎝）2～3名様用　¥ 3,300 (税込サ別)
■5号サイズ（直径15㎝）4～6名様用　¥ 4,400 (税込サ別)
■6号サイズ（直径18㎝）6～8名様用　¥ 5,500 (税込サ別)
※５号・６号サイズをご希望の方はお電話にてお問い合わせください。

Menu example [From September 1, 2023] ・A plate of greetings from Kaori ・Appetizers made with carefully selected local vegetables and seafood ・Extremely beautiful mushrooms from Mishima Hasegawaen, Amagi gamecock meatballs, consommé soup, Ezo abalone, Izu Steamed live spiny lobster from Atami, seasonal vegetable salad, teppanyaki-grilled vegetables made by Mishima City's Sugimasa Farm, carefully selected A5 rank Matsusaka beef (produced in Mie prefecture), sirloin (100g) or fillet (80g), carefully selected Koshihikari kettle-cooked Rice or Sou's original garlic rice (+ ¥1,200) ・Seasonal fruit ・Hot drink after the meal *Please note that the menu may change depending on the availability of ingredients.