Sample Menu
Appetizer: Seven seasonal small dishes
Soup: House specialty — Mino Yakuzen Hida Beef Soup
Sashimi: Assorted seasonal sashimi
Main: Hida Beef Teppanyaki (grilled on iron plate)
Rice Course: Steamed rice, accompanying soup, and pickles
Dessert: Seasonal fruit or sweet

Menu
• Aperitif: Wild herb liqueur
• Appetizers: Gifu vegetables in shiraae with cassia (桂皮); mulberry bean confection, lightly flour-fried; and more
• Soup: Signature Mino medicinal-style Hida beef broth
• Sashimi: Seasonal fresh fish with herbs; sashimi yuba; herbal soy sauce
• Main hot dish: Hida beef flavored shabu‑shabu with summer herbs and edible flowers
• Grilled: Salt-grilled Gifu ayu (sweetfish)
• Covered dish: Tender simmered Gifu pork with safflower sauce
• Rice: Ayu zosui (sweetfish rice porridge)
• Pickles: Hida pickled napa cabbage; nagaimo (Japanese yam)
• Dessert: Figs preserved in monk fruit (luo han guo), and more

≪Menu: October 16 Onwards≫
■Appetizers: Clear Stream Beauty Chicken Hariyo Pickled in Persimmon Vinegar
　　　　Sesame Tofu, Kinka Shrimp in Glossy Broth
　　　　Kiso/Nagara River Striped Loach Simmered in Sansho Pepper, etc.
■Clear Soup: Famous Mino Medicinal Hida Beef Soup
■Sashimi: Two Types of Seasonal Fresh Fish
■Main Course: Hida Beef Shabu-Shabu with Gifu Prefecture Vegetables
■Grilled Dishes: Gujo Tenjin Salt-Grilled Fish, Yuba Ayu Miso Dengaku
■Warm Dish: Gifu Prefecture Pork Simmered Tender, Steamed in Double-Layered Cloth
■Final Bowl: Local Miso-Based Soup
■Rice: Gifu Hatsushimo Rice, Oku-Nagara Large Trout Rice
■Pickles: Two Types
■Dessert: Seasonal Fruit, Sweet Treat

《御献立》
■前菜　北海道流氷つぶ貝　蛸わさび　数の子松前漬け　知床鶏南蛮漬け
■吸物　真鱈酒粕仕立て
■造り　噴火湾帆立焼き霜　蟹みそ　いくら　紋甲烏賊　鮪
■焼物　伝宝焼き　噴火湾帆立バター　サメカレイ柚香焼き
■台物　北海の恵み　真昆布だししゃぶしゃぶ　蟹　鮭　ホッケ　蛸　がごめうどん
■蒸物　ひこま豚(道南産)柔らか煮　馬鈴薯(函館産)餡
■御飯　蟹雑炊　ふっくりんこ(はこだて育ち)
■香物　函館汐花・胡瓜　長芋
■水物　道産スイーツ　かぼちゃアイスクリーム　十勝シナハニー　ハスカップ・ミックスベリー

《御献立》
■前菜　北海道流氷つぶ貝　蛸わさび　数の子松前漬け　知床鶏南蛮漬け
■吸物　真鱈酒粕仕立て
■造り　噴火湾帆立焼き霜　蟹みそ　いくら　紋甲烏賊　鮪
■焼物　伝宝焼き　噴火湾帆立バター
■台物　北海の恵み　真昆布だししゃぶしゃぶ　蟹　鮭　ホッケ　蛸　がごめうどん
■蒸物　ひこま豚(道南産)柔らか煮　馬鈴薯(函館産)餡
■御飯　蟹雑炊　ふっくりんこ(はこだて育ち)
■香物　函館汐花・胡瓜　長芋
■水物　道産スイーツ　かぼちゃアイスクリーム　十勝シナハニー

■Kobachi (small appetizer)
■Sashimi — Layered tuna
■Shinogi (transitional course) — Pressed eel sushi (unagi oshizushi)
■Nimono — Tender simmered pork
■Yakimono — Salt-grilled river trout
■Daimono (main hot dish) — Beef teppan-yaki
■Tome-wan — Clear soup
■Gohan — White rice (Gifu Prefecture Hatsushimo "Takumi" rice)
■Mizumono — Fruit: melon, watermelon, orange, Kyoho grapes

※Boxed
■Small bowl
■Sashimi: Layered tuna
■Transition: Unagi oshi-zushi (pressed eel sushi)
■Grilled: Salt-grilled river trout
■Simmered: Sukiyaki-style beef
■Main plate: Gifu pork ginger-yaki
■Fried: Potato fries
Soup: Clear broth
Rice: Gifu Hatsushimo “Takumi” rice — steamed white rice
Dessert/Fruits: Watermelon, orange, Kyoho grapes