[Sep 1, 2026~] Seasonal Autumn Dinner Course ~Premium~
Inspired by “Ishikari-nabe,” a representative local dish of Hokkaido, this dish features an abundance of seafood—including black cod from Wakayama Prefecture, ark shells, and crayfish from Lake Akan. The richly flavored Ezo deer meat is prepared in a Chaliapin-style preparation and finished with a refreshing touch of Wakayama citrus.【Period】2026.9.1(Tue)～2026.11.30(Mon)
【Time】17:30～22:00（L.O. 21:00）
【Menu】
STARTER
Pumpkin dumplings with foie gras hidden inside
Hokkaido: Pumpkin × Wakayama: Yuasa soy sauce
APPETIZER
Tambur of snow crab and root vegetables, served with Anpo persimmon mousse
Hokkaido: Snow crab × Wakayama: Anpo persimmons
SECOND APPETIZER
Skewered Akan pork belly with mustard sauce flavored with Nanko plums
Hokkaido: Akan pork × Wakayama: Ryūjin shiitake mushrooms, Nanko plums
SOUP
Potato royal soup cappuccino style with grape-sansho pepper aroma
Hokkaido: Potatoes × Wakayama: Grape-sansho pepper
FISH DISH
Gentle stew of black cod, ark shells, and Lake Akan crayfish; inspired by Ishikari-nabe
Hokkaido: Ark shells, Lake Akan crayfish × Wakayama: Black cod
MEAT DISH
Roasted Ezo Venison Loin, Chaliapin Style Carrot Déclinaison
Hokkaido: Ezo deer × Wakayama: Citrus fruits
DESSERT
Brillat-Savarin-style fromage blanc jelly with cloudberry sauce
Hokkaido: Fromage blanc × Wakayama: Shine Muscat grapes
COFFEE or TEA
Coffee or black tea
※ In the above menu, “Hokkaido” indicates ingredients from Hokkaido, while “Wakayama” indicates ingredients from Wakayama Prefecture.
Additional information
※The listed prices include consumption tax and service charge.
※Menus may be changed depending on ingredient availability.
※The posted images are for reference only.