○ Toast drink (choose from sparkling wine, non-alcoholic sparkling wine, ginger ale, or oolong tea)
○ Amuse-bouche
○ Appetizer (please select one from the options below):
• Pâté of Kobe pork and foie gras, served with a sherry vinegar sauce scented with hazelnuts and walnuts
• Salad of Seto Inland Sea seafood, served with remoulade sauce and tomato jelly
○ Today’s soup
○ Main course (please select one from the options below)
○ Patissier’s special desserts (two varieties available; please choose one)
○ Petit fours
○ Coffee or tea

●● September 1, 2026 – November 30, 2026 ●●
• Pan-seared fresh fish shipped directly from the Seto Inland Sea, served with anchovy butter sauce
• Fricassee of Seto Inland Sea red sea bream and autumn mushrooms, served with fried risotto made with mixed grains
• Braised Harima Nijisseki chicken in red wine, served with carrot ribbons flavored with Awaji oranges and seasonal vegetables
• Roast premium beef, served with butternut squash from Hyogo Prefecture, ricotta cheese, and Madeira sauce

○ Toast drink (choose from sparkling wine, non-alcoholic sparkling wine, ginger ale, or oolong tea)
○ Amuse-bouche
○ Appetizer (please select one from the options below):
・ Pâté made with Kobe pork and foie gras, served with a sherry vinegar sauce infused with nuts and walnuts
・ Salad of Seto Inland Sea seafood, served with remoulade sauce and tomato jelly
○ Today’s soup
○ Main course (please select two from the options below)
○ Patissier’s special desserts (two varieties available; please choose one)
○ Petit fours
○ Coffee or tea

●● September 1, 2026 – November 30, 2026 ●●
・ Pan-seared fresh fish shipped directly from the Seto Inland Sea, served with anchovy butter sauce
・ Stewed Seto Inland Sea red sea bream and autumn mushrooms in a fricassee, served with fried risotto made with multic grain rice
・ Braised Harima Hyakunichi chicken in red wine, served with carrot ribbons flavored with Awaji oranges and seasonal vegetables
・ Roast premium beef, served with Buttercup squash from Hyogo Prefecture, ricotta cheese, and Madeira sauce

○Cheers drink (choose from glass of sparkling wine/non-alcoholic sparkling wine/ginger ale/oolong tea) ○Amuse bouche ○Tamura trout homemade fumé with gorgeous colorful vegetables ○Soup of the day ○Lobster roti and herb risotto Lobster mousseline ○ Specially selected beef grille with hot vegetables Mustard sauce ○ Patissier special dessert (2 types are available. Please choose your favorite one) ○ Friandise (small sweets) ○ Coffee or tea

○ Toast drink (choose from sparkling wine by the glass/non-alcoholic sparkling wine/ginger ale/oolong tea) ○ Fresh local vegetable salad ○ Soup of the day ○ Grilled Kobe beef loin with mustard sauce and seasonal vegetables ○ Pastry chef's special dessert (2 types available. Please choose your favorite) ○ Coffee or tea * Kobe beef loin is 80g. Additional meat is available upon request.

○ Toast drink (choose from sparkling wine, non-alcoholic sparkling wine, ginger ale, or oolong tea)
○ Amuse-bouche
○ Please select one appetizer of your choice:
• Pâté made with Kobe pork and foie gras, served with a sherry vinegar sauce infused with nuts and walnuts
• A selection of today’s fresh seafood
○ Today’s soup
○ One main course of your choice (the menu varies seasonally; please select one option below)
○ Anniversary cake specially prepared by our pastry chef (accompanied by a message plate. Please indicate your desired message at the time of booking)
○ Bouquet of flowers & commemorative photo
○ Petit fours
○ Coffee or tea

●● September 1, 2026 – November 30, 2026 ●●
• Pan-seared fresh fish delivered directly from the Seto Inland Sea, served with anchovy butter sauce
• Stew of Seto Inland Sea red sea bream and autumn mushrooms, served with fried risotto made with multic grain rice
• Braised Harima Hundred-Day Chicken in red wine, served with carrot ribbons flavored with Awaji oranges and seasonal vegetables
• Roast premium beef, served with Hyogo-grown butternut squash, ricotta cheese, and Madeira sauce

○ Toast drink (Choose from sparkling wine, non-alcoholic sparkling wine, ginger ale, or oolong tea)
○ Amuse-bouche
○ Please select one appetizer of your choice:
・ Pâté of Kobe pork and foie gras, served with a sherry vinegar sauce infused with nuts and walnuts
・ A selection of today’s fresh seafood
○ Today’s soup
○ Two main courses to choose from (the menu varies seasonally; please select two items from the list below)
○ Anniversary cake prepared by our pastry chef (accompanied by a message plaque; please indicate your desired message at the time of booking)
○ Bouquet of flowers & commemorative photo
○ Petit fours
○ Coffee or tea

●● September 1, 2026 – November 30, 2026 ●●
・ Pan-seared fresh fish delivered directly from the Seto Inland Sea, served with anchovy butter sauce
・ Stewed Seto Inland Sea momiji-tai and autumn mushrooms in a fricassee, served with fried risotto made with mixed grains
・ Braised Harima Hyakunichi chicken in red wine, served with carrot ribbons flavored with Awaji mandarins and seasonal autumn vegetables
・ Roast premium beef, served with butternut squash from Hyogo Prefecture, ricotta cheese, and Madeira sauce

[Plan flow] ○ 11:30- Lunch at "Le Coeur Kobe" ○ 13:30- After counseling at "La Cher", spa bathing ○ 14:30- Esthetic at "La Cher" [Lunch menu] ○ Choice of one drink ○ Amuse bouche ○ Choice of 1 hors d'oeuvre ○ Today's soup ○ Choice of 1 main dish (You can check the menu for all 5 items at Grace Lunch) ○ Pastry chef's special dessert ○ Friandise (small) Sweets) ○Coffee or tea [Spa] Enjoy the full range of spa facilities, including a highly concentrated carbonated spring, an aroma blower bath, and a nano-mist sauna that transforms steam into ultrafine particles. In the washing area, all units are equipped with shower heads "Miracle Plus" that you can feel the facial beauty effect that has become a hot topic in commercials. In the powder room, you can experience the latest salon-only equipment, the ReFa Beauty Tech Hair Dryer and the ReFa Beauty Straightener. [Esthetic menu] You can choose your favorite menu from 2 types. ○ Body oil treatment 45 minutes (legs & back) ○ Facial treatment 45 minutes (decollete & facial) * 30 minutes option (head treatment etc.) can be added for an additional 7,700 yen. Please inquire when making a reservation.

[Plan flow] ○ 11:30- Lunch at "Le Coeur Kobe" ○ 13:30- Spa bathing at "La Cher" [Lunch menu] ○ Selectable one drink ○ Amuse bouche ○ Selectable hors d'oeuvre ○ Soup of the day ○ 1 main dish to choose from (You can check the menu for all 5 items at Grace Lunch.) ○ Pastry chef's special dessert ○ Friandises (small sweets) ○ Coffee or tea It is a very profitable plan that is a set. Please enjoy the relaxation spa (bathing) in a space full of openness. ○ Carbonated spring Carbonated spring in which carbon dioxide gas (carbon dioxide) is dissolved. When absorbed through the skin, blood vessels dilate and more blood flows. In addition to beautiful skin, you can expect various effects. ○ Aroma Blower Bath Entrust your mind and body to the scent of aroma drifting near the surface of the water. Negative ions are generated when the bubbles burst, loosening the skin and muscles, and the essential oils of the aroma circulate in the blood, working throughout the body. ○Nano Steam Sauna Using special technology, the mist sauna transforms steam into ultrafine particles at a low temperature of 43°C to 45°C. ○Rain mist shower You can cool down without straining your body by taking a rain mist shower where fine mist of water pours down from the ceiling. It tightens the open pores, so your makeup will stick better.

●●September 1, 2026 – November 30, 2026●●
○ Sparkling wine (Non-alcoholic options also available; please feel free to request them)
○ Amuse-bouche
○ Caviar
○ Foie gras
○ Abalone
○ Truffles
○ Autumn-colored sea bream
○ Whiting
○ Kobe beef fillet
○ Grand dessert (A cart service featuring special desserts prepared by our pastry chef)
○ Coffee or tea

Special seafood course featuring caviar from appetizer to main course
○ 5-course meal
○ Dessert
○ Coffee or tea

●●September 1, 2026 – November 30, 2026●●
○ Sparkling wine (Non-alcoholic options also available; please feel free to request them.)
○ Amuse-bouche
○ Caviar
○ Foie gras
○ Abalone
○ Truffles
○ Autumn-colored sea bream
○ Whiting
○ Kobe beef fillet
○ Grand dessert (A cart service featuring specialty desserts prepared by our pastry chef)
○ Coffee or tea

○Toasting drinks (you can choose from a glass of sparkling wine/non-alcoholic sparkling wine/ginger ale/oolong tea) ○Amuse bouche ○2 appetizers ○Soup ○Fresh fish dishes delivered directly from Setouchi ○Domestic beef fillet poire with mustard sauce ○Grand dessert (Wagon service with pastry chef's special dessert) ○Coffee or tea

○Toasting drinks (you can choose from a glass of sparkling wine/non-alcoholic sparkling wine/ginger ale/oolong tea) ○Amuse bouche ○2 appetizers ○Soup ○Fresh fish dishes delivered directly from Setouchi ○Domestic beef fillet poire with mustard sauce ○Grand dessert (Wagon service with pastry chef's special dessert) ○Coffee or tea

●●September 1, 2026 – November 30, 2026●●
○ Toast drink (choose from sparkling wine, non-alcoholic sparkling wine, ginger ale, or oolong tea)
○ Amuse-bouche
○ Lobster velouté and jelly, garnished with amaranth and caviar
○ Consommé with burdock from Hyogo Prefecture
○ Kobe-style pork croquettes from Tanba
○ Pan-seared foie gras with caramelized sweet potatoes from Nishiwaki, Hyogo, flavored with gold sesame
○ Tartine featuring mushrooms from Miki, Hyogo, and pan-seared sea bream from the Seto Inland Sea
○ Fried lotus root from Himeji, Hyogo, and whitebait with Gribiche sauce
○ Roast squab from France with poireaux and truffle étuvée
○ Grand dessert (served from a cart featuring special desserts prepared by the pastry chef)
○ Coffee or tea

●●September 1, 2026 – November 30, 2026●●
○ Toast drink (choose from sparkling wine, non-alcoholic sparkling wine, ginger ale, or oolong tea)
○ Amuse-bouche
○ Lobster velouté and jelly, garnished with amaranth and caviar
○ Consommé made with burdock from Hyogo Prefecture
○ Croquettes made with wild boar from Tanba
○ Pan-seared foie gras with caramelized sweet potatoes from Nishiwaki, Hyogo, scented with gold sesame
○ Tartine featuring mushrooms from Miki, Hyogo, and sautéed ayu fish from the Seto Inland Sea
○ Fried lotus roots from Himeji, Hyogo, and whitebait with Gribiche sauce
○ Roast squab from France with leek and truffle étouffée
○ Grand dessert (cart service featuring desserts prepared by the pastry chef)
○ Coffee or tea

○Toasting drinks (you can choose from a glass of sparkling wine/non-alcoholic sparkling wine/ginger ale/oolong tea) ○Amuse bouche ○2 appetizers ○Soup ○Fresh fish dishes delivered directly from Setouchi ○Domestic beef fillet with mustard sauce ○Pastry chef's special anniversary Cake (will be served with a message plate. Please select your desired message when making a reservation) ○Bouquet of flowers & commemorative photo ○Friandies (small sweets) ○Coffee or tea

Hotel general manager Kazushi Hiyama, who received the Medal with Yellow Ribbon for his achievements as a modern master craftsman as a professional "maître de hôtel", will provide hospitality just for you. Chef Keisuke Oyama devised a special course menu for this day only, asking you what you like. The finest table sets, including Baccarat glasses, Elkui cutlery, Raynaud tableware, and flower arrangements made by the hotel's exclusive florist, create a luxurious moment. ○Limited to one group per day ○Restaurant private room guaranteed ○Escort and dinner service by the hotel general manager (Hospitality is provided by Kazushi Hiyama, the hotel general manager who received the Medal with Yellow Ribbon) ○Haute couture dinner course menu by the hotel executive chef (on request) The head chef, Keisuke Oyama, will prepare a special menu for you upon request) ○ Champagne for a toast ○ Flower arrangement by the hotel's exclusive florist (can be prepared as table decorations on the day and taken home) ○ Directly managed by the hotel Pan Kobe Kitano patissier special anniversary cake

Once finalized, the menu will be updated and announced on this page sequentially.

Once finalized, the menu will be updated and announced on this page sequentially.

○瀬戸内の海の幸の１皿
○本日のスープ
○瀬戸内直送　鮮魚のお料理
○特選牛フィレ肉のポワレ マスタードソース
○パティシエ特製　デザート
○フリアンディーズ（小菓子）
○コーヒーまたは紅茶
※神戸牛や伊勢海老など、ご希望の食材を使用したコース内容のご変更も承ります。お気軽にお問合せください。

*The bouquet photo is an example of this size.

<メニュー一例>
〇柔らかく煮込んだ神戸牛の赤ワイン風味　季節の野菜添え　6,500円 (税込)
※真空包装でご用意
〇ラ・スイート特製 ビーフカレー 　1,500円（税込）
※ルーのみ　※真空包装でご用意
〇ラ・スイート特製 カツレツサンドウィッチ　2,300円（税込）
〇ミックスサンド サンドウィッチ　1,700円（税込）
〇有機野菜たっぷりのベジタブル サンドウィッチ　1,200円（税込）
〇淡路島玉葱たっぷりスープ　800円（税込）
※真空包装でご用意