A full-course exploration of the delights of fugu (blowfish), a traditional winter specialty, including grilled or tempura fugu milt.

A full-course exploration of the delights of fugu (blowfish), a traditional winter specialty,

April onwards

[Aperitif]
Ichi no Ichi no Ichi Junmai Daiginjo
[First Course]
White asparagus, kuruma shrimp marinated in kelp, broad beans Wasabi Flower, Sesame Tofu with Sea Urchin, Wasabi, Flower Buds
[Hassun (Assorted Appetizers)]
Simmered Baby Octopus, Wild Garlic
Whelk with Miso Dressing
Firefly Squid Simmered in Aromatic Oil, Water Eggplant
Snap Pea Stuffed with Shrimp, Duck Breast Pickled in Moromi (fermented soybean paste)
Lily Bulb Cream Croquette, Caviar
Sea Bream Cherry Blossom Sushi, New Ginger
[Wan (Soup)]
Bracken Tofu in Clear Soup, Sweetfish with Kudzu Starch
Lily Bulb Petals, Kamoji Leek, Yuzu
[Mukozuke (Sashimi)]
Today's Sashimi, Garnish
[Yakimono (Grilled Dish)]
Cherry Trout Grilled with Amazake and Yuzu, Chopped Kinome (Japanese pepper leaves)
Spring Cabbage, Cherry Tomato
[Takiawase (Simmered Dish)]
*Please choose one
1. Matsusaka Beef Sukiyaki, Special Egg 2. Clam soup with wild vegetables
[Rice]
Seasonal rice
[Pickles]
Assorted pickles
[Dessert]
Seasonal dessert

April onwards
[Aperitif]
Ichi no Ichi no Ichi Junmai Daiginjo
[First Course]
White asparagus, water eggplant, firefly squid
Broad beans, vinegar jelly, mustard egg yolk vinegar, flower buds
[Hassun (Assorted Appetizers)]
Simmered baby octopus, wild garlic
White whelk with miso dressing, molokhia in dashi broth
Snap peas stuffed with shrimp
Thick omelet, duck breast marinated in moromi (fermented soybean paste) Kasugakodai Sakura Sushi with Fresh Ginger
[Soup]
Bracken Tofu in Clear Soup
Shrimp, Petal Lily Bulb, Kamoji Leek, Yuzu
[Sashimi]
Today's Sashimi with Garnishes
[Grilled Dish]
Sakura Trout Grilled with Amazake and Yuzu Sauce, Chopped Sansho Leaves
Spring Cabbage, Cherry Tomatoes
[Simmered Dish]
Kagawa-produced Black Wagyu Beef, Olive Beef Sukiyaki in a Cocotte
Specialty Egg
[Rice]
Seasonal Mixed Rice
[Pickles]
Assorted Pickles
[Dessert]
Seasonal Dessert

March onwards

April onwards

[Aperitif]
Ichi no Ichi no Ichi Junmai Daiginjo
[First Course]
White Asparagus, Water Eggplant, Firefly Squid
Broad Bean, Vinegar Jelly, Mustard Egg Yolk Vinegar, Flower Buds
[Assorted Small Dishes]
Grilled Conger Eel and Urui (Japanese Mountain Vegetable) with Sesame Dressing
White Whelk with Miso Dressing
Molokhia Salad Snap Pea Stuffed with Shrimp
Thick Omelet, Duck Breast Marinated in Moromi
Sea Bream Cherry Blossom Sushi, Fresh Ginger
[Soup]
Clam Dumpling in Clear Soup
Wakame Seaweed, Fiddlehead Fern, Malabar Spinach, Yuzu Citrus
[Sashimi]
Today's Sashimi with Garnishes
[Grilled Dish]
Grilled Ayu Fish and Bamboo Shoots with Sansho Pepper
Spring Cabbage, Cherry Tomatoes
[Simmered Dish]
Bamboo Shoots, Udo (Japanese Angelica), Asparagus, Shiitake Mushrooms, Red Konjac
Green Beans, Japanese Black Beef, Wild Garlic, Pepper
[Rice Dish]
Seasonal Mixed Rice
[Pickles]
Assorted Pickles
[Dessert]
Seasonal Dessert

April onwards

[Aperitif]
Ichi no Ichi no Ichi Junmai Daiginjo
[First Course]
Yam Jelly with Sea Urchin, Chopped Okra Delicious Dashi Jelly, Dried Yuzu, Wasabi
[Hassun (Assorted Appetizers)]
Grilled Conger Eel and Urui (Wild Vegetable) with Sesame Dressing
Udo (Japanese Angelica) and Asparagus with Egg Yolk Vinegar Dressing
Wasabi Flower Salad
Fried Shrimp Rice Crackers
Thick Omelet, Red Konjac with Kinome Dengaku
Mt. Fuji Salmon Cherry Blossom Sushi, New Ginger
[Wan (Soup)]
Clam Dumpling in Clear Soup
Wakame Seaweed, Kogomi (Ostrich Fern), Tsuruna (Malusian Blossom), Yuzu
[Mukozuke (Sashimi)]
Today's Sashimi with Garnishes
[Yakimono (Grilled Dish)]
Grilled Ayu Fish and Bamboo Shoots with Sansho Pepper
Spring Cabbage, Cherry Tomatoes
[Takiawase (Simmered Dish)]
Burdock Root Dumpling, Tender Steamed Pork, Temari Yuba (Tofu Skin Ball) Green beans, light soy sauce, grated yuzu pepper
[Rice]
Seasonal rice
[Soup]
Red miso soup
[Pickles]
Assorted pickles
[Dessert]
Seasonal dessert

April onwards
[Aperitif]
Ichi no Ichi no Ichi Junmai Daiginjo
[First Course]
Yam jelly with sea urchin, mashed okra
Delicious dashi jelly, grated yuzu, wasabi
[Sashimi]
Today's sashimi with garnishes
[Outdoor Tea Box]
(Appetizer)
Seven-part egg, red konjac with kinome dengaku
Mt. Fuji salmon sakura sushi, conger eel Yawata roll
Duck breast marinated in moromi Broad beans, octopus meatballs, snap peas
(Hot dish)
Wagyu beef minced meat with egg
New potatoes, green onions, ginger
(Grilled dish)
Saikyo-style pickled fish wrapped in cherry leaves
Cucumber with plum paste dressing, udo kinpira
(Simmered dish)
Burdock root dumplings, tender steamed pork, temari yuba (tofu skin)
Green beans, light soy sauce, grated yuzu pepper
[Meal]
Seasonal rice
[Soup]
Clam dumplings in clear soup
Wakame seaweed, kogomi (fiddlehead ferns), tsuruna (Mallotus spinach), yuzu
[Pickles]
Assorted
[Dessert]
Seasonal dessert

Appetizer, sashimi, grilled Matsusaka Beef served over rice with traditional condiments, salad, Japanese pickles, dessert

Appetizer, sashimi, grilled Wagyu Beef served over rice with traditional condiments,salad, Japanese pickles, dessert

Selected sashimi served over rice, appetizer, steamed egg custard with miso soup and condiments.
*Available for lunch only.

April onwards
[Appetizer]
Wagyu beef soboro (minced beef) with egg
New potatoes, green onions, ginger
Mt. Fuji salmon sakura sushi, myoga (Japanese ginger)
[Sashimi]
Today's sashimi with garnishes
[Shokado Bento Box]
(Appetizers)
Two kinds of small bowls
Seven-part egg, red konjac with kinome (Japanese pepper leaf) dengaku
Awa sudachi chicken moromi-yaki (grilled chicken with fermented soybean paste), Anago Yawata-maki (eel wrapped in burdock root)
Shrimp okaki fritters, squid with egg yolk, broad beans
Octopus meatballs, snap peas
(Grilled dish) Saikyo-style pickled vegetables wrapped in cherry leaves
Cucumber with plum paste dressing, udo kinpira
(Small dish)
White asparagus, cherry blossom tofu, water eggplant
Delicious dashi jelly, wasabi
(Simmered dish)
Saikyo-style pickled vegetables wrapped in cherry leaves, baby cucumber with moromi dressing
Awa sudachi citrus chicken with butterbur miso
[Soup]
Clam dumpling in clear soup
Wakame seaweed, kogomi fern, tsuruna citrus, yuzu
[Rice]
Seasonal rice
[Pickles]
Assorted pickles
[Dessert]
Seasonal dessert

April 13th onwards

[Appetizer]
　Wagyu beef minced meat with egg
　New potatoes, green onions, ginger

[Bento Box]
　(Small bowl) Cherry blossom tofu, fiddlehead ferns, delicious dashi jelly, wasabi
　(Small dish) Urui sesame salad
　(Substitute plate) Burdock root dumpling, tender steamed pork, green beans
　Light soy sauce, grated yuzu pepper
　(Appetizer) Blanched greens and Kyoto-style fried tofu
　Seven-part egg, Saikyo-style pickled cherry leaf grilled
　Red konjac with kinome dengaku, shrimp rice cracker tempura
　Squid with egg yolk, broad beans
　Awa sudachi chicken with moromi sauce, conger eel Yawata roll Octopus meatballs, snap peas, pickled ginger

[Sashimi]
Today's fresh sashimi, garnish

[Rice]
Seasonal rice
[Soup]
Red miso soup
[Pickles]
Assorted pickles
[Dessert] Seasonal dessert

appetizer, sashimi, vegetables, Japanese beef (180g), salad, udon noodles or steamed rice, dessert
Extra order of beef (150g)　￥8,800
Extra order of vegetables 　￥1,100～

appetizer, sashimi, vegetables, Japanese beef (150g), salad, udon noodles or steamed rice, dessert
Extra order of beef (150g)　￥8,800
Extra order of vegetables 　￥1,100～

Please order from a various selection of a la carte menus or prixfixe menus upon arrival.

April 1st - 12th

【Appetizer】
　　Wagyu beef minced meat with egg
　　New potato, green onion, ginger

【Cherry Blossom Viewing Bento Box】
　　(Small bowl) Cherry blossom tofu, kogomi (fiddlehead fern), delicious dashi jelly, wasabi
　　(Small dish) Urui (mountain vegetable) with sesame dressing
　　(Substitute dish) Burdock root dumpling, tender steamed pork, green beans Light soy sauce paste, grated yuzu pepper
(Appetizer) Blanched mustard greens and Kyoto-style fried tofu
Seven-part egg, Saikyo-style marinated cherry leaf grilled
Red konjac with kinome leaf dengaku, fried shrimp crackers
Grilled squid with egg yolk, broad beans
Awa sudachi chicken with moromi sauce, eel rolled in Yawata sauce
Octopus meatballs, snap peas, pickled myoga ginger
[Sashimi]
Today's fresh seafood, garnish
[Main Dish]
Chirashi sushi
Shrimp, eel, Kasuhi sea bream, salmon roe, shredded egg
Shrimp cubes, snow peas
[Soup]
Clear soup with clam fish cake, udo (Japanese spikenard), kinome (Japanese pepper leaf)
[Dessert] Seasonal dessert

Appetizer, sashimi, Wagyu sukiyaki served over rice, salad, miso soup, Japanese pickles, dessert

Appetizer, sashimi, Wagyu sukiyaki served over rice, salad, miso soup, Japanese pickles, dessert

Room usage fee is JPY 5,500 (inclusive of consumption tax) per room for a maximum of 4 persons.
Western-style room with a floor-to-ceiling window.

Room usage fee is JPY 5,500 (inclusive of consumption tax) per room for a maximum of 6 persons.
Western-style room with a small window.

Room usage fee is JPY 5,500 (inclusive of consumption tax) per room for 6 to 10 persons.
Western-style room with no window.

Room usage fee is JPY 5,500 (inclusive of consumption tax) per room for a maximum of 6 persons.
Western-style room with no window.

Room usage fee is JPY 16,500 (inclusive of consumption tax) per room for 6 to 8 persons.
Japanese-style tatami room with window.

Room usage fee is JPY 11,000 (inclusive of consumption tax) per room for a maximum of 6 persons.
Japanese-style tatami room with no window.

Room usage fee is JPY 11,000 (inclusive of consumption tax) per room for a maximum of 4 persons.
Western-style room with a floor-to-ceiling window.

Room usage fee is JPY 11,000 (inclusive of consumption tax) per room for a maximum of 6 persons.
Western-style room with a small window.

Room usage fee is JPY 11,000 (inclusive of consumption tax) per room for 6 to 10 persons.
Western-style room with no window.

Room usage fee is JPY 11,000 (inclusive of consumption tax) per room for a maximum of 6 persons.
Western-style room with no window.

Room usage fee is JPY 22,000 (inclusive of consumption tax) per room for 6 to 8 persons.
Japanese-style tatami room with a window.

Room usage fee is JPY 16,500 (inclusive of consumption tax) per room for a maximum of 6 persons.
Japanese-style tatami room with no window.

Room usage fee is JPY 5,500 (inclusive of consumption tax) per room for a maximum of 4 persons.
Western-style room with a floor-to-ceiling window.

Room usage fee is JPY 5,500 (inclusive of consumption tax) per room for 6 to 10 persons.
Western-style room with no window.

Room usage fee is JPY 5,500 (inclusive of consumption tax) per room for a maximum of 6 persons.
Western-style room with a small window.

Room usage fee is JPY 5,500 (inclusive of consumption tax) per room for a maximum of 6 persons.
Western-style room with no window.

Room usage fee is JPY 16,500 (inclusive of consumption tax) per room for 6 to 8 persons.
Japanese-style tatami room with a window.

Room usage fee is JPY 11,000 (inclusive of consumption tax) per room for a maximum of 6 persons.
Japanese-style tatami room with no window.