A tambaru where the savory flavor of snow crabs, the texture of root vegetables, and the rich mousse made from anpo persimmons come together. “Akan Pork,” a premium pork brand from Kushiro, Hokkaido, raised in a pristine natural environment, is served as a light and delicate dish alongside risotto made with Wakayama’s specialty, “cha-okayu.”
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.
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Kids Menu [C15]
Kids' Dinner: Recommended for children ages 3 to 5. This main plate includes children's favorites like hamburger steak and fried shrimp.
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Kids Menu
Kids' Dinner: Recommended for children ages 6-12. This main plate includes popular kids' favorites like hamburger steak and fried shrimp, as well as salad, sashimi, chawanmushi (savory steamed egg custard), and more.
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Seat only reservation
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[Sep 1, 2026~] Seasonal Japanese Kaiseki – Autumn~
The renowned Kishu honque from Wakayama Prefecture is served as steamed radish infused with crab flavor. Toyoshi beef, raised in Tokachi’s pristine natural environment and known for its premium red meat, is prepared in a Genghis Khan-style hot pot to deliver a truly Hokkaido-like taste. Please enjoy this special course, unique to this place where the northern and Kishu regions converge.
You can enjoy the unique flavors of Kishu Kumano, such as a terrine made with dried saury and the local delicacy “honeku,” tuna seared to perfection over Kishu Binchotan charcoal, and braised beef brisket seasoned with Kinzanji Miso.
A premium course featuring exquisite ingredients nurtured by Kumano’s abundant nature. Enjoy deep, layered flavors brought forth by the bounty of land and sea—such as the tenderly cooked blacktail snapper grilled to perfection over Kishu binchotan charcoal, and the puff pastry parcels filled with Kishu duck, foie gras, and Ryujin shiitake mushrooms.
We’ve prepared a kaiseki meal centered around grilled Kumano beef, whose flavor is enhanced by the aroma of Kishu binchotan charcoal. The dish is complemented by an array of abundant local ingredients from Kumano: appetizers featuring Nankou plums and yuzu miso; a pot dish with goby fish thickened with Yoshino kudzu; and rice cooked with Kishu plums and sea bream—offering a delightful variety of flavors that showcase the region’s charms.
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Hokkaido Colorful Seafood Donburi
We’ve prepared a limited-time seafood rice bowl featuring Hokkaido-grown surf clams, as well as scallops, crab, salmon roe, and other delicious seafood.