■■ Menu (Sept 14–Nov 30) ■■
・ Dashi-making experience: Hana no Ichiban Dashi
・ Craftsman skill experience: Kin-ton Mont Blanc
・ Chanoyu experience: Matcha
・ Garden-design experience: Karesansui, Ameniwa

・ First tier: Eight-inch plate
Chestnuts & taro in sweet soy sauce, persimmon-wrapped egg
Salmon yuba-yaki with ikura and grated daikon
Chrysanthemum radish, small octopuses simmered in soy sauce, millet gluten yakitori
Simmered komatsuna and mushrooms, squid and mizuna salad with red leaves
Pumpkin casserole with shrimp and grated yam

・ Second tier: Japanese sweets
Apple jelly with apple whipped cream
Grilled miratashi dumplings
Yuba mille-feuille with banana cream cheese
Sweet potato dessert

・ Third tier: Autumn fruit anmitsu
Persimmons, pears, grapes, figs, pomegranates
Hojicha milk kuzuyaki with chunky red bean paste

・ Assorted chirashi
Steamed abalone, crab, shredded egg, lotus root flowers
Oboro, edamame, shiitake mushrooms, dried luffa

・ Soup
Chrysanthemum-style broth
Maple-leaf sea bream with turnips, kyuri beans, and carrots

・ Beverages
Three seasonal selection teas

■■ Menu (Sept 14 – Nov 30) ■■
・ Dashi-making experience: Hana no Ichiban Dashi
・ Craftsman skill experience: Kin-ton Mont Blanc
・ Chanoyu experience: Matcha
・ Garden-making experience: Karesansui, Ameniwa

・ Top tray: Eight-inch serving
Chestnuts & taro in sweet vinegar, persimmon and egg
Salmon yuba-yaki with ikura and grated daikon
Chrysanthemum radish, small octopuses simmered in soy sauce, millet gluten yakitori
Simmered mitsuba and mushrooms, squid and mizuna salad with red leaves
Pumpkin, shrimp, and burdock grated with tonburi

・ Second tray: Japanese sweets
Apple jelly with apple whipped cream
Grilled miso-dango
Yuba millefeuille with banana cream cheese
Sweet potato

・ Third tray: Autumn fruit anmitsu
Persimmons, pears, grapes, figs, pomegranates
Roasted green tea milk kuzuyaki with chunky red bean paste

・ Assorted chirashi
Steamed abalone, crab, shredded egg, lotus root flowers
Oboro, snow peas, shiitake mushrooms, dried gourd strips

・ Soup
Chrysanthemum-style broth
Maple-leaf sea bream with turnips, maitake mushrooms, and carrots

・ Beverages
Three seasonal selection teas

事前のお支払いをもって予約確定となります。（クレジットカード決済のみ）

◆開催日
10/24(土)、25(日)
11/14(土)、11/15(日)、11/21(土)、11/22(日)
12/12(土)、12/13(日)

◆時間
一部：17:00～19:00　8名様
二部：19:15～21:30　8名様

◆メニュー
10月詳細（PDF）

11･12月詳細（PDF）

■■ Menu (Oct 1–Oct 31) ■■
Appetizer: Matsutake mushrooms and ayu fish with a splash of sauce
Soup: Pot-steamed dish with matsutake mushrooms, leftover eel, and kuruma shrimp
Sashimi: Three kinds of seasonal sashimi platter
Grilled items: Charcoal-grilled matsutake mushrooms and Omi beef sirloin
　　　Grilled figs with sesame sauce and mannentoji peppers
Main dish: Deep-fried rice cakes with matsutake mushrooms and steamed abalone
Side dishes: Homemade hishio-jiru
　　　Eggplant, matsutake mushrooms, momiji-kobu, and ginger glaze
Rice: Rice cooked in a pot with eel and matsutake mushrooms; leftover eel
　　　Pickled vegetables and red dashi broth
Dessert: Amazake sorbet with persimmon sauce
　　　Or seasonal fruits

■■ Menu (Oct 1–Oct 31) ■■
Appetizer: Matsutake mushrooms and sea bass in a light broth
Soup: Donabe-steamed dish with matsutake mushrooms, leftover eel, and tiger prawns
Sashimi: Three kinds of seasonal sashimi
Grilled dishes: Charcoal-grilled matsutake mushrooms and Omi beef sirloin; grilled figs with sesame sauce and Manjōji peppers
Main dish: Deep-fried rice cakes with matsutake mushrooms and steamed abalone
Side dishes: Homemade hishio-zuke; eggplant, matsutake mushrooms, momiji-tofu, and ginger sauce
Rice: Rice cooked with eel and matsutake mushrooms; pickled vegetables and red dashi
Dessert: Amazake sorbet with persimmon sauce
　　　or seasonal fruits

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (November 1 – December 30) ■■
Appetizer: Konnyaku with Fukui-grown taro, thickened with arrowroot starch
  Sweet shrimp marinated in kelp, caviar, and shungiku lettuce
  Gold leaf and savory dashi jelly

Simmered dish: Slow-cooked in homemade Saikyo miso sauce
  Saury from Wakasa, Genzō radish, carrots, greens, and yuzu

Sashimi: Seasonal fresh fish served as per your preference

Small bites: Dried firefly squid with cream cheese
  Nakajima greens pickled in vinegar, topped with baciko; mackerel salad
  Abalone in seaweed broth; nori-wrapped ikura on oboro-kombu

Grilled dishes: Grilled sesame tofu, tempura made from white shrimp, and Echizen chestnuts

Main course: Char-grilled sirloin of Noto beef, accompanied by grilled vegetables
  [+3,000 yen] Substitute sirloin with Fillet of Noto beef
  [+2,000 yen] Opt for a tasting set featuring both sirloin and Fillet

Side dishes: Kaga lotus root dumplings topped with assorted mushrooms in ginger sauce
  OR
  Himi salmon shabu-shabu with snow-like broth

Rice dish: Crab rice cooked in a pot, served with pickles and red dashi soup

Dessert: Hokuriku-style parfait
  Kaga bancha ice cream, Noto Shiga persimmons, mochi, and sweet red bean paste
  OR seasonal fruits

■■ Menu (Nov 1 – Dec 30) ■■
Appetizer: Taro root in kudzu sauce from Fukui Prefecture
  Sweet shrimp marinated with kelp, caviar, and shungiku
  Gold leaf and savory dashi jelly

Simmered dish: Slow-cooked in homemade Saikyo miso
  Wakasa sea bream, Genzō radish, carrots, greens, and yuzu

Sashimi: Hokke fish from Himi along with two other seasonal sashimi varieties

Small dishes: Dried firefly squid with cream cheese
  Pickled Nakajima greens topped with batako, mackerel in miso sauce
  Abalone in briny broth, nori-wrapped ikura parcels
  Grilled sesame tofu, white shrimp tempura, Echizen chestnuts

Main course: Grilled Noto beef sirloin with roasted vegetables
[+3,000 yen] Substitute with Noto beef fillet
[+2,000 yen] Opt for a tasting set featuring both sirloin and fillet

Side dishes: Kaga lotus root dumplings served with assorted mushrooms in ginger sauce
  OR
  Snow-shabu shabu using Hokke fish from Himi

Rice dish: Steamed rice with snow crab, pickled vegetables, and red dashi soup
(※ Nov 1–8: Steamed rice with red snow crab)

Dessert: Hokuriku-style parfait
  Featuring Kaga hojicha ice cream, Noto Shiga persimmons,
  Hamaguri mochi, Gekkisekai sweet bean paste,
  OR seasonal fruits

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (Oct 1–Oct 31) ■■
Appetizer: Assorted fresh yuba with shrimp, small taro, kyuri beans, and delicious dashi jelly
Soup: Nabekake – matsutake mushrooms, eel, shrimp, triple-leaf lettuce, seasoned with vinegar
Sashimi: Three kinds of seasonal sashimi platter
Grilled dish: Abalone and matsutake mushrooms grilled in butter
Main dish: Tempura
　　　Leftover eel wrapped around matsutake mushrooms; tempura made with mannentoki peppers and shrimp
　　　Inca gold potatoes, shiitake mushrooms, lotus root
Side dish: Chawanmushi with matsutake mushrooms
Rice: Matsutake rice, pickled vegetables, red dashi soup
Dessert: Milk tea pudding
　　　or seasonal fruits

■■ Menu (Oct 1–Oct 31) ■■
Appetizer: Assorted fresh yuba with shrimp, small taro, and goya, served in delicious dashi jelly
Soup: Onsen tamago with matsutake mushrooms, eel, shrimp, and shiso, seasoned with vinegar
Sashimi: Three kinds of seasonal sashimi platter
Grilled dish: Abalone and matsutake mushrooms grilled with butter
Main dish: Tempura
　　　Wrapped eel and matsutake rolls; tempura made with manjōji peppers and shrimp
　　　Inca gold potatoes, enoki mushrooms, and lotus root
Hot dish: Chawanmushi with matsutake mushrooms
Rice: Matsutake rice, pickled vegetables, red dashi soup
Dessert: Milk tea pudding
　　　or seasonal fruits

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (Nov 1 – Dec 30) ■■
Appetizer: Wajima pufferfish carpaccio with salad
　　　 Ponzu dressing
Simmered dish: Red snow crab from Toyama Prefecture and daikon strips
　　　　 Kyuuryu shiitake mushrooms, carrots, greens, and yuzu from Fukui Prefecture
Sashimi: Kelp-cured white fish and two kinds of seasonal sashimi
Eight-course platter: Mini sea bream pickled in bamboo leaves with grated chrysanthemum and French caviar
　　　 Noto Shiga persimmon cheese, burdock and daikon leaf mixture
　　　 Kaga lotus root senbei, abalone in broth, Echizen ginkgo nuts
Accompanying dishes: Yellowtail with daikon in a floral pattern
　　　 Himi yellowtail and Gen-su daikon
　　　 Yuzu pepper chilled sauce, assorted vegetables
Main dish: Japanese beef stew
　　　 Sudare-fu tofu, spinach, shiitake mushrooms, carrots, wasabi
Rice: Echizen grated buckwheat noodles with rice balls
　　　 or
　　　 Grilled mackerel mixed rice with pickles and red miso soup
Dessert: Goro-shima kinji pumpkin pudding
　　　　 or seasonal fruits

■■ Menu (Nov 1 – Dec 30) ■■
Appetizer: Wasa Island pufferfish carpaccio, served as a salad
　　　with ponzu dressing
Simmered dish: Tofunushi red snow crab from Toyama Prefecture and daikon strips
　　　with Kurokawa shiitake mushrooms, carrots, green vegetables, and yuzu from Echizen
Sashimi: Kelp-marinated white fish and two kinds of seasonal sashimi
Eight-course platter: Mini sea bream pickled in bamboo leaves with grated chrysanthemum and French caviar
　　　Noto Shiga persimmon cheese, roasted chestnuts and daikon greens
　　　Kaga lotus root senbei, abalone in broth, Echizen ginkgo nuts
Accompanying dishes: Yellowtail with daikon in a floral pattern
　　　Himi yellowtail and Genzō daikon
　　　Yuzu pepper snow sauce, assorted colorful vegetables
Main dish: Wagyu beef stewed with sudare-fu tofu, spinach, shiitake mushrooms, carrots, and wasabi
Rice: Echizen grated buckwheat noodles with rice balls
　　　or
　　Five-ingredient baked salmon rice with pickles and red miso soup
Dessert: Goro-shima sweet potato pudding
　　　or seasonal fruits

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (October 1–31) ■■
Appetizer: Assorted fresh yuba with prawns
　　　Roasted sweet potatoes, chestnut paste, and goya
Simmered dish: Homemade Nishiki-style preparation
　　　Grilled mackerel, daikon, and maitake mushrooms
[+2,500 yen] Can be changed to matsutake stone pot stew
Sashimi: Three kinds of seasonal sashimi platter
Accompaniments: Pureed grilled eggplant with crab
　　　Shine Muscat grapes mixed with cream cheese
　　　Autumn mackerel sushi with sweet vinegar ginger; fried ginkgo nuts
Side dish: Salt-grilled or teriyaki preparation of alfonsino
[+2,000 yen] Can be changed to Omi beef sirloin grilled over charcoal
Main dish: Grated yam soba noodles
　　　Quail egg with shiratama; tempura of matsutake mushrooms and mitsuba
Hot pot: Simmered dish with scallions and fish
Rice: Rice cooked with assorted mushrooms, local chicken, and root vegetables
　　　Pickled vegetables; red miso soup
[+1,500 yen] Can be changed to matsutake mushroom rice
Dessert: Amazake sorbet with persimmon sauce
　　　Or seasonal fruits

■■ Menu (Oct 1–Oct 31) ■■
Appetizer: Assorted fresh yuba with shrimp
　　　Roasted sweet potatoes, chestnut paste, and goya
Simmered dish: Homemade Nishiki-style preparation
　　　　　Grilled mackerel, daikon, and maitake mushrooms
[+2,500 yen] Can be changed to matsutake stone-pot stew
Sashimi: Three kinds of seasonal sashimi platter
Small dishes: Mashed grilled eggplant with crab
　　　Shine Muscat grapes mixed with cream cheese
　　　Autumn mackerel sushi with sweet vinegar ginger; fried ginkgo nuts
Accompaniments: Salt-grilled or teriyaki preparation of golden amberjack
[+2,000 yen] Can be changed to grilled Omi beef sirloin
Hearty dish: Grated yam soba noodles
　　　Quail egg with shiratama; tempura of matsutake mushrooms and mitsuba
Hot pot: Simmered dish with scallions and fish
Rice: Rice cooked with assorted mushrooms, local chicken, and root vegetables
　　　Pickled vegetables; red miso soup
[+1,500 yen] Can be changed to matsutake rice
Dessert: Amazake sorbet with persimmon sauce
　　　　 or seasonal fruits

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Plan Details ■■
· Private room guaranteed ※Room charge is free
· Kaiseki course
· All-you-can-drink (last order at 90 minutes)
Options: Bottled beer, shochu, sake, soft drinks
[+500 yen] Additional red and white wine available

■■ Menu (Sep 1 – Oct 30) ■■
Appetizers: Spinach and crab with ginger vinaigrette
Grilled eggplant with burdock and yam puree
Figs with white sauce and goji berries
White fish marinated in kelp with sweet ginger vinegar
Omelet, fried shrimp and yuba rolls, edamame

Simmered dish: Steam-cooked dish with matsutake mushrooms, eel, and tiger prawns
Plus mitsuba greens in vinegar dressing

Sashimi: Three kinds of seasonal sashimi

Side dishes: Roast beef made from Omi beef with seasonal grilled vegetables
Served with onion sauce and Kaneshiro miso

Hearty dish: Tomato soba in vinegar dressing

Rice dish: Rice cooked with matsutake mushrooms, pickles, and red dashi soup

Dessert: Seasonal fruit

■■ Plan Details ■■
• Private room guaranteed ※No charge for room rental
• Kaiseki course meal
• Free drinks (last order at 90 minutes)
Options include: bottled beer, shochu, sake, soft drinks
[+500 yen] Additional red and white wine available

■■ Menu (September 1 – October 30) ■■
Appetizers: Young taro with risotto miso, shrimp, grilled conger eel; roasted wheat gluten, yuba, chrysanthemum petals
Simmered dish: Hagi radish with adzuki beans, wood ear mushrooms, ginkgo nuts; chrysanthemum petals, leafy greens, carrot slices, yuzu zest
Sashimi: Two kinds of seasonal sashimi
Eight-course platter: Watercress with crab and ginger vinegar dressing; grilled eggplant topped with grated yam; chrysanthemum leaves mixed with mushrooms and goji berries; sushi wrapped in white kelp with sweet vinegar ginger; thick omelet, deep-fried shrimp wrapped in yuba, edamame
Side dishes: Salmon miso-glazed with yuzu; pickled myoga, manjōji peppers
Main dish: Garlic chive buckwheat noodles; deep-fried sakura shrimp with seasonal vegetables
Rice dish: Rice cooked with unagi; pickled vegetables, red dashi soup
Dessert: Seasonal fruit

■■ Menu (Oct 1–Oct 31) ■■
Appetizer: Pumpkin with kuzu jelly, shrimp, and long yam with susuki grass; topped with totonburi and savory dashi
Simmered dish: Full-moon tofu, grilled mackerel, and maitake mushrooms
[+2,500 yen] Can be changed to matsutake stone pot stew
Sashimi: Two kinds of seasonal sashimi
Eight-course platter: Mashed grilled eggplant with crab; daikon and chrysanthemum greens with French caviar; Shine Muscat grapes mixed with cream cheese; sweet potato tempura, moon-viewing lilies, and fried ginkgo nuts; small sushi rolls with autumn mackerel and sweet pickled ginger
Main dish: Saury baked with yuzu glaze
[+1,500 yen] Can be changed to roasted Omi beef
Rice dish: Figs and grilled fall salmon in broth
Rice: Chestnut and arrowhead rice, pickles, red miso soup
[+2,000 yen] Can be changed to matsutake rice
Dessert: Milk tea pudding
　　　or seasonal fruits

■■ Menu (Oct 1–Oct 31) ■■
Appetizer: Pumpkin and kuzu jelly with shrimp and long yam; candied burdock root in savory dashi
Simmered dish: Full-moon tofu, grilled mackerel, and maitake mushrooms
[+2,500 yen] Can be changed to matsutake mushroom stone pot stew
Sashimi: Two kinds of seasonal sashimi
Eight-course platter: Mashed grilled eggplant with crab; daikon and chrysanthemum greens salad with French caviar; Shine Muscat grapes mixed with cream cheese; sweet potato tempura with moon-viewing lilies and fried ginkgo nuts; small salmon sushi rolls with sweet pickled ginger
Main dish: Sanma fish baked with yuzu glaze
[+1,500 yen] Can be changed to roasted Omi beef
Rice dish: Figs and pan-fried autumn salmon in broth
Rice: Chestnut and arrowhead rice with pickles and red miso soup
[+2,000 yen] Can be changed to matsutake mushroom rice
Dessert: Milk tea pudding
or seasonal fruits

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

<Three-tiered bento box>
First tier: Assortment of seasonal vegetables
Various small dishes, salads, skewers, temari sushi, delicacies
Second tier: Assortment of two types of sashimi, simmered vegetables, mozuku seaweed salad
Third tier: Omi beef roast beef
Rice: Steamed rice with dried sardines, pickles
Soup: Clear soup
Dessert: Seasonal fruit

Appetizer: Vinegared mozuku seaweed, Unadon (grilled eel on rice), Liver soup, Fruits

Appetizer, small sukiyaki pot, rice, red miso soup, fruit

■■ Menu (October 1–31) ■■
Appetizers: Grilled matsutake mushrooms, blanched mitsuba and chrysanthemum leaves with yuzu dressing; figs topped with sesame cream and shiso flowers.
Sashimi: Three kinds of seasonal fresh fish.
Tempura: Two tiger prawns, uni, flying squid topped with caviar; eel wrapped in matsutake mushrooms, red sea bream, Omi beef fillet wrapped in shiso leaves; plus matsutake mushrooms, Kaga lotus root, fresh ginkgo nuts, red eggplants, and Naruto sweet potatoes.
Intermezzo: Soup made from grilled eel, containing matsutake mushrooms, eel, and three-leaf parsley, flavored with shikuwasa.
Pickled dishes: Pickled seaweed, steamed abalone, and roasted sesame seeds.
Rice: Matsutake rice; or “Tsubarabadori” rice cooked with Sado-grown Koshihikari rice from Niigata, served with tempura. Also includes red miso soup and pickled vegetables.
Desserts: Caramel sorbet, persimmons, chestnuts simmered in syrup; drizzled with caramel sauce and oiri sweets.

■■ Menu (July 1 – August 9) ■■
Appetizers: Boiled red taro stems with Dutch sauce, steamed abalone
　　　Seasonal greens, bean sprouts, and yuzu-flavored dashi sauce
Sashimi: Three kinds of fresh seasonal fish
Tempura: Small shrimp, large shrimp served rare-style
　　　Squid with caviar, eel
　　　Akashi octopus; two ways to enjoy fresh uni
　　　Omi beef tenderloin, fresh burdock, manjōji peppers
　　　Kamiyama shiitake mushrooms, assorted eggplants, sweet corn
palate cleanser: Chilled corn soup topped with corn ice cream
Pickled dish: Grilled scallops, cloth gourd, cherry tomatoes; lightly dressed in vinegar
Rice: “Tori no Fuku” Koshihikari rice from Sado Island, Niigata—served as tempura donburi
　　　Red dashi soup, tsukemono
Dessert: White peaches drizzled with wine jelly, mint

■■ Menu (Nov 1 – Dec 30) ■■
Appetizers: Sweet shrimp marinated in kelp, steamed abalone, taro, chrysanthemum greens, hand-pulled yuba; topped with amber-colored jelly and wasabi.
Sashimi: Two kinds of seasonal fresh fish.
Tempura: Scampi, Kaga lotus root; snow crab wrapped in seaweed, Gorōshima gold potatoes; Wakasa sea bass coated in sesame batter, cloud mushroom sesame tofu; white shrimp wrapped in tender kelp, giant radish topped with miso paste; Noto beef fillet wrapped in shiso leaves, Kudaraku mushrooms; fresh uni.
palate cleanser: Udon noodles served with sudachi-flavored ice water.
Pickled dish: Noto mountain spring water vinegar with fruit tomatoes.
Main course: Tempura rice bowl / Tempura ochazuke / Tempura soba.
Dessert: Rich milk sorbet, Noto chestnuts simmered in syrup, sweet red bean paste.

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■
Appetizer: 2 seasonal dishes
Sashimi: 2 seasonal fresh fish
Tempura: 2 prawns, 3 seasonal fresh fish
Raw sea urchin and nori, Japanese black beef fillet wrapped in shiso leaves
5 seasonal vegetables
Palate cleanser: Monthly seasonal dish
Vinegared dish: Crunchy jellyfish vinegared dish
Meal: Tendon / Tenchazuke / Tensoba
Dessert: Seasonal homemade dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■ Appetizer: 2 seasonal dishes Tempura: 2 prawns, live abalone, 4 kinds of seasonal fresh fish, 5 kinds of seasonal vegetables Palate cleanser: A seasonal dish that changes monthly Vinegared dish: Crunchy jellyfish vinegared dish Meal: Tendon / Tenchazuke / Tensoba Dessert: Seasonal homemade dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■ Appetizer: Seasonal Tempura: 1 Tiger Prawn, Deep-fried Shrimp Bread, 3 Types of Seasonal Fresh Fish, 5 Types of Seasonal Vegetables, Homemade Deep-fried Yuba Tofu Refresher: Harihari Salad with Ponzu Dressing Vinegared Dish: Awaji Mozuku Seaweed Vinegar Meal: Tendon / Tenchazuke, Pickles, Red Dashi Dessert: Seasonal Homemade Dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■ Appetizer: Seasonal Tempura: 1 Tiger Prawn, Deep-fried Shrimp Bread, 2 Types of Seasonal Fresh Fish, 4 Types of Seasonal Vegetables, Homemade Deep-fried Yuba Tofu Refresher: Harihari Salad with Ponzu Dressing Meal: White Rice, Deep-fried Vegetables, Pickles, Red Soup Dessert: Seasonal Homemade Dessert

■■ One drink of your choice included ■■
We’ll prepare one drink per person from the options below:
・Draft beer
・Wine (sparkling, red, white)
・Fruit wines (ume, peach, yuzu)
・Various soft drinks

■■ Benefits ■■
① Anniversary Plan Exclusive Course 🍴
Please enjoy a seasonal course carefully selected by Chef Ebisawa.
② Toasting Drink 🥂
One glass of sparkling wine per person is provided. Non-alcoholic alternatives are available on request.
③ Anniversary Dessert
Celebrate with a special flaming presentation 🔥 exclusive to this plan. We will write a short message for your guest on the dessert plate (about 20 characters).

■■ Sample Menu ■■
- Appetizer
- Soup
- Lobster tail (or)
Ezo abalone, Chef’s style
- Omi beef sirloin steak 80g
- Assorted grilled seasonal vegetables
- Kama-cooked white rice or Garlic rice with wagyu
- Pickles and red miso soup
- Flambé dessert (with message plate)

■■ Benefits ■■ ① Anniversary plan exclusive course 🍴 Enjoy a course using seasonal ingredients carefully selected by Chef Ebisawa ② Toast drink 🥂 One glass of sparkling wine per person We can also change to non-alcoholic ③ We will write your desired message on the dessert exclusive to the anniversary dessert plan (20 characters or less) ■■ Menu (example) ■■ ・ Seasonal hors d'oeuvres ・ Braised Wagyu beef and foie gras with potato puree ・ Consommé soup with estragon flavor ・ Butter-grilled Ezo abalone ・ Live spiny lobster chef's choice style ・ Omi beef steak fillet 80g or sirloin 100g ・ Colorful grilled vegetables ・ Pot-cooked white rice or garlic rice ・ Pickles and red soup ・ Anniversary dessert (with message plate)

■■ Menu (September 1 – October 31) ■■
• Autumn eggplant and Wagyu beef dengaku
• Potato soup with caciocavallo cheese gratin
• Sea bream and clams cooked in white wine sauce
• Lobster tail or Ezo abalone
• Omi beef ribeye steak – 80g
　– Ribeye 100g: +2,500 yen
　– Ribeye 120g: +4,500 yen
　– Beef fillet 80g: +1,800 yen
　– Beef fillet 100g: +4,300 yen
　– Beef fillet 120g: +6,300 yen
• Grilled mixed vegetables
• Ogi-grown premium rice “Tori no Fuku” from Sado Island, steamed in a pot / Garlic rice with Wagyu beef / Homemade hash brown rice
• Pickled vegetables & red dashi soup
• Seasonal fruits

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (September 1 – October 31) ■■
· Potato soup with caciocavallo cheese gratin
· Flower salad
· Omi beef ribeye steak, 80g
　- Ribeye 100g: +2,500 yen
　- Ribeye 120g: +4,500 yen
　- Beef fillet 80g: +1,800 yen
　- Beef fillet 100g: +4,300 yen
　- Beef fillet 120g: +6,300 yen
· Assorted grilled vegetables
· Sado-grown specially cultivated rice “Tori no Fuku” cooked in a pot
　or Garlic rice with Wagyu beef
· Pickled vegetables & red dashi soup
· Vanilla ice cream or sorbet

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (September 1 – October 31) ■■
• Potato soup with gratinated caciocavallo cheese
• Flower salad
• Black Wagyu ribeye steak – 80g
– Ribeye 100g: +2,500 yen
– Ribeye 120g: +4,500 yen
– Fillet 80g: +1,800 yen
– Fillet 100g: +4,300 yen
– Fillet 120g: +6,300 yen
• Grilled mixed vegetables
• Sado-grown specially cultivated rice “Tori no Fuku,” cooked in a pot
[+1,200 yen] Can be changed to garlic rice with Wagyu beef
• Pickled vegetables served in red broth
• Vanilla ice cream or sorbet

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (September 1 – October 31) ■■
· Lily root dumplings
· Consommé soup
· Salad with beef marinated in miso
· Black Wagyu steak
　[Fillet] 100g: 18,000 yen; 120g: 21,000 yen; 140g: 23,000 yen
　[Ribeye] 120g: 18,000 yen; 140g: 21,000 yen; 160g: 23,000 yen
· Grilled assorted vegetables
· Sado-grown specially cultivated rice “Tori no Fuku,” cooked in a pot
[+1,200 yen] Can be changed to garlic rice with Wagyu beef
· Pickled vegetables & red dashi soup
· Seasonal fruits

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (Nov 1 – Dec 30) ■■
• Bruschetta with Toyama sweet shrimp, topped with candied taro
• Pan-seared Himi black cod with Motosuke radish
• Wakasa yellowtail cooked with its scales on
• Noto beef steak
Choice of 80g fillet or 100g sirloin
• Grilled Hokuriku vegetables
• Fukui-grown “Ichihomare” rice cooked in a pot
Or garlic rice with Wagyu beef
Served with red dashi soup and pickled vegetables
• Caramelized Goro-shima sweet potatoes, served with vanilla ice cream

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (September 1 – October 31) ■■
・Lily root buns
・Pork cutlet with matsutake mushrooms
・Wrapped bake of matsutake mushrooms and fresh fish
・Omi beef steak
　[Fillet] 80g: 23,000 yen; 100g: 26,000 yen; 120g: 28,000 yen
　[Rib] 100g: 23,000 yen; 120g: 26,000 yen; 140g: 28,000 yen
・Grilled mixed vegetables
・Garlic rice with Wagyu beef
　or Sado-grown specially cultivated rice “Tori no Fuku” cooked in a pot
　Pickled vegetables, red dashi soup
・Seasonal fruits

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (September 1 – October 31) ■■
· Lily bulb dumplings
· Sea bream with scallop mariniere-style sauce
· Omi beef and autumn eggplant puree
· Grilled live tiger prawns and scallop meat on a hot plate
[+5,000 yen] Can be substituted with salt-cooked abalone
· Omi beef steak
　[Fillet] 80g: 28,500 yen, 100g: 31,500 yen, 120g: 33,500 yen
　[Ribeye] 100g: 28,500 yen, 120g: 31,500 yen, 140g: 33,500 yen
· Assorted grilled vegetables
· Sado-grown specially cultivated rice “Tori no Fuku” cooked in a pot
or Garlic rice with Wagyu beef
· Pickled vegetables, red dashi soup
· Seasonal fruits

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (September 1 – October 31) ■■
・Yurigen manju
・Omi beef and autumn eggplant puree soup
・Seared snapper skin with marinière-style clams
・Grilled live Ise lobster (1 or 2 tails)
・Steamed live abalone in salt crust (150g) with sansho pepper tapenade
・Omi beef steak
　Fillet 80g or Ribeye 100g
・Assorted grilled vegetables
・Sado-grown specially cultivated rice “Tori no Fuku” cooked in a pot / Garlic rice with Wagyu beef / Hash brown rice
・Pickled vegetables, red dashi soup
・Seasonal fruits

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

We can prepare your order from 3,300 yen (tax included) depending on your desired budget. In addition to bouquets, we also accept orders for flower arrangements. If you have any requests regarding colors or types of flowers, please write them in the request column.

■■ Menu (Nov 1 – Dec 30) ■■
Appetizer: Fukui-grown taro in kudzu sauce
　　Sweet shrimp & kelp tsukudani, caviar, shungiku
　　Gold leaf, delicious dashi jelly

Simmered dish: Homemade Saijo-style preparation
　　Wakasa sea bream, Gensuke radish, carrot, greens, yuzu

Sashimi: Choose three seasonal fresh fish from the sashimi box

Otsukuri (small dishes): Dried firefly squid with cream cheese
　　Nakajima greens in brine with batako, mackerel nuta
　　Abalone in consommé, nori-wrapped ikura sushi rolls
　　Grilled sesame tofu, white shrimp tempura, Echizen ginnan

Main course: Noto beef sirloin grilled over charcoal, grilled vegetables

Specialty dish: Live demonstration of buri-shabu
　　Himi-produced yellowtail nabe with snow

Rice: Crab kamameshi, pickled vegetables, red dashi soup

Dessert: Hokuriku parfait with seasonal fruits
　　Served as an anniversary special