“Awaji 3rd Year Blowfish Kaiseki Course”
[Appetizer 1] Winter vegetable soup, Grilled Blowfish, fillet, vinegar citrus.
[Appetizer 2] Steamed blowfish and crab with turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini mushroom sauce, silver bean paste, Wasabi.
[Sashimi dish 1] Yuzu kiln Served as a platter: Fugu with kelp and fugu pieces, grated yuzu.
[Sashimi dish 2] Bluefin tuna, seaweed and soy sauce.
[Palate Cleanser] Grilled Fugu Shiroko bite-sized sushi, Caviar, Gold powder.
[Grilled dish] Grilled Japanese black beef thigh, Mashed potato, Watercress.
[Palate refresher] Nameko and grilled red Eggplant and yuzu flavor.
[Deep-fried dish] Deep-fried Fugu, vinegar citrus.
[Warm dish] Sesame-flavored soy milk Fugu, Milt, Boiled turnip, Shrimp potato, Chrysanthemum cabbage.
[Rice dish] Fugu, Yuzu porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese sweets, thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

"Matsuba Crab Kaiseki Course"
[Appetizer 1] Crab mochi, thin kudzu sauce, gold powder.
[Appetizer 2] Kobako crab, ginger vinegar.
[Sashimi dish 1] Crab washing.
[Sashimi dish 2] Tuna, Botan shrimp.
[Grilled dish] Grilled crab, Turnip.
[Varied dish] Crab leg miso shabu, shell risotto.
[Palate cleanser] Nameko, grilled red eggplant, yuzu flavor.
[Deep fried dish] Crab claw tempura.
[Warm dish] Winter vegetables and crab shabu.
[Rice dish] Rice porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese Sweets, Thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

[Awaji 3 year blowfish] Full of Blowfish kaiseki
■Course Menu
＜Appetizer 1＞ Blowfish and Winter Vegetable Soup, Blowfish, Blowfish fillet, Sudachi citrus.
＜Appetizer 2＞ Steamed Blowfish with Turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini sauce, Starchy sauce, Wasabi.
＜Sashimi 1＞ Chinese cabbage and Blowfish sashimi, Ponzu jelly.
＜Sashimi 2＞ Assorted 2 Kinds of Fresh Sashimi of the day.
＜Small dish＞ Blowfish milt Sushi.
＜Grilled Dish 1＞ Roasted Blowfish, Sudachi citrus.
＜Grilled Dish 2＞ Seared Black Wagyu Top Side, Wasabi, Rock salt.
＜Deep Fried＞ Deep-Fried Blowfish, Sudachi citrus.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Warm Dish＞ Simmered Blowfish in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu.
＜Cooked rice＞ Yuzu flavored Blowfish porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

[Matsuba Crab] Full of Crab kaiseki
■Course Menu
＜Appetizer 1＞ Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
＜Appetizer 2＞ Kobako-crab, Ginger Vinegar.
＜Sashimi＞ Boiled Matsuba-crab sashimi, 3 other types of sashimi, A variety of garnish.
＜Grilled Dish＞ Grilled crab, Sudachi citrus.
＜Chef's Pick 1＞ Crab leg miso shabu.
＜Chef's Pick 2＞ Risotto-style shellfish rice, Cheese.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Deep Fried＞ Crab tempura, Matcha salt.
＜Warm Dish＞ Crab shabu, Winter vegetables, Sesame ponzu sauce.
＜Cooked rice＞ Crab porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.
※Please make a reservation at least 4 days in advance.

“Blowfish and Crab Special Kaiseki course”

[Appetizer 1] Blowfish and Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
[Appetizer 2]Snow Crab and Cucumber Roll with Gelée.
[Sashimi dish 1]Blowfish Sashimi and Chinese Cabbage Jelly with Ponzu Gelée.
[Sashimi dish 2]Assorted 3 Kinds of Fresh Sashimi of the day.
[Grilled dish 1] Snow Crab Steak. Asparagus, Lemon.
[Grilled dish 2] Seared Black Wagyu Top Side, Mashed potatoes, Wasabi, Rock salt.
[Deep-fried dish]Deep-Fried Blowfish, Sudachi citrus.
[Palate refresher] Sudachi Citrus and Nameko Mushrooms Soba Noodles.
[Warm dish] Simmered Blowfish and Snow Crab in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu
[Rice dish] Blowfish and Crab Cooked Rice served in an Earthenware Pot, Root vegetables, Yuzu, Leek, Japanese pickles, Miso soup.
[Fruit] Seasonal Fruit.
[Dessert] Seasonal Daifuku, Light taste Matcha

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

Special Kaiseki Course with Pufferfish and Crab.

＜Appetizer 1＞ Clear soup with Grated daikon radish. Snow crab, Pufferfish, Yuzu, Mitsuba.
＜Appetizer 2＞ Female snow crab with Jelly, Sudachi.
＜Sashimi 1＞ Pufferfish sashimi and Chinese cabbage, Garnish, Ponzu vinegar.
＜Sashimi 2＞ 2 kinds of Today's Fresh fish.
＜Grilled dish＞ Seared Japanese black beef and Snow crab steak, Spinach, Lemon, Wasabi, Rock salt.
＜Deep-fried＞ Deep-fried Pufferfish, Deep-fried Snow crab with Crackers.
＜Palate cleanser＞ Branded tomato.
＜Bowl dish＞ Pufferfish and Crab soup with Yuzu pepper flavor, Winter vegetables, Onion ponzu vinegar.
＜Cooked rice＞ Cooked rice of Pufferfish, Crab and Winter root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Seasonal Fruit and Daifuku, Light taste Matcha.

*Menu contents are subject to change. *Reservations are required at least three days in advance.

[Temari sushi Gozen]
■ Menu
- 14 pieces of temari sushi that changes monthly.
- Seasonal small dish, Deep-fried, Lidded dish.
- Three kinds of palate cleanser.
- Miso soup.
- Seasonal desserts.
- Light taste Matcha.

※The menu is subject to change depending on availability.

[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.

※The menu is subject to change depending on availability.

[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.

※The menu is subject to change depending on availability.

[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.

※The menu is subject to change depending on availability.

[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■January Course Menu
＜Appetizer＞ ・Sea Bream with Red Rice, Decorative Daikon Radish and Carrot, Light Silver Ankake Sauce, Gold Leaf.　・Simmered Bamboo Shoots and Herring Roe with Chilled Dashi Jelly, Rapeseed Blossoms, Plum-Shaped Carrot.
＜Soup＞ Ozoni-style Soup with Grilled Rice Cake, Ebi-imo (Taro), Shrimp, Yuzu Citrus, and Bonito Flakes.
＜Sashimi＞ Assortment of Three Kinds of Today’s Fresh Sashimi.
＜Main Dishes＞ Grilled Spanish Mackerel Marinated in Saikyo Miso, Beef Stew Croquette, Japanese Rolled Omelet,
Black Soybean Terrine, Pickled Red and White Daikon and Carrot Salad (Kohaku Namasu), Gold Leaf.
＜Simmered Dish＞ Braised Round Daikon Radish and Sea Bream.
＜Rice Course＞ Clay Pot Cooked Daikon Rice, Simmered Whitebait with Sansho Pepper, Japanese Pepper Leaf, Japanese pickles, Miso soup.
＜Dessert＞ Dekopon Citrus and Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Braised Chinese cabbage and Sirloin in Broth.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Braised Chinese cabbage and Sirloin in Broth.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.

※The menu is subject to change depending on availability.

[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■January Course Menu
＜Appetizer＞ ・Sea Bream with Red Rice, Decorative Daikon Radish and Carrot, Light Silver Ankake Sauce, Gold Leaf.　・Simmered Bamboo Shoots and Herring Roe with Chilled Dashi Jelly, Rapeseed Blossoms, Plum-Shaped Carrot.
＜Soup＞ Ozoni-style Soup with Grilled Rice Cake, Ebi-imo (Taro), Shrimp, Yuzu Citrus, and Bonito Flakes.
＜Sashimi＞ Assortment of Three Kinds of Today’s Fresh Sashimi.
＜Main Dishes＞ Grilled Spanish Mackerel Marinated in Saikyo Miso, Beef Stew Croquette, Japanese Rolled Omelet,
Black Soybean Terrine, Pickled Red and White Daikon and Carrot Salad (Kohaku Namasu), Gold Leaf.
＜Simmered Dish＞ Braised Round Daikon Radish and Sea Bream.
＜Rice Course＞ Clay Pot Cooked Daikon Rice, Simmered Whitebait with Sansho Pepper, Japanese Pepper Leaf, Japanese pickles, Miso soup.
＜Dessert＞ Dekopon Citrus and Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■January Course Menu
＜Appetizer＞ ・Sea Bream with Red Rice, Karasumi (Dried Mullet Roe), Decorative Knotted Daikon Radish and Carrot, Light Silver Ankake Sauce, Tsuruna Greens, Edible Gold Leaf.　・Simmered Bamboo Shoots and Herring Roe with Chilled Dashi Jelly, Rapeseed Blossoms, Plum-Shaped Carrot.
＜Soup＞ Ozoni-style Soup with Grilled Rice Cake, Grilled Tilefish, Ebi-imo (Taro), Yuzu Citrus, and Bonito Flakes.
＜Sashimi＞ Assortment of Four Kinds of Wild-Caught Sashimi.
＜Grilled Dishes＞ Grilled Spanish Mackerel Marinated in Saikyo Miso and Soy Sauce–Grilled Round Daikon Radish1, Pickled Red and White Daikon and Carrot Salad (Kohaku Namasu), Black Soybean Terrine.
＜Fried Dish＞ Tempura of Crab and Two Seasonal Vegetables, Rice Salt.
＜Palate Cleanser＞ Fresh Sweet Tomato.
＜Simmered Dish＞ Sukiyaki-style Japanese Black Wagyu Sirloin with Kujo Green Onion, Onion, Grilled Tofu, and Egg Yolk.
＜Rice Course＞ Clay Pot Cooked Daikon Rice with Snow Crab, Simmered Whitebait with Sansho Pepper, Japanese Pepper Leaf, Japanese pickles, Miso soup.
＜Dessert＞ Dekopon Citrus with Mandarin Orange Jelly, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■January Course Menu
＜Appetizer＞ ・Sea Bream with Red Rice, Karasumi (Dried Mullet Roe), Decorative Knotted Daikon Radish and Carrot, Light Silver Ankake Sauce, Tsuruna Greens, Edible Gold Leaf.　・Simmered Bamboo Shoots and Herring Roe with Chilled Dashi Jelly, Rapeseed Blossoms, Plum-Shaped Carrot.
＜Soup＞ Ozoni-style Soup with Grilled Rice Cake, Grilled Tilefish, Ebi-imo (Taro), Yuzu Citrus, and Bonito Flakes.
＜Sashimi＞ Assortment of Four Kinds of Wild-Caught Sashimi.
＜Grilled Dishes＞ Grilled Spanish Mackerel Marinated in Saikyo Miso and Soy Sauce–Grilled Round Daikon Radish1, Pickled Red and White Daikon and Carrot Salad (Kohaku Namasu), Black Soybean Terrine.
＜Fried Dish＞ Tempura of Crab and Two Seasonal Vegetables, Rice Salt.
＜Palate Cleanser＞ Fresh Sweet Tomato.
＜Simmered Dish＞ Sukiyaki-style Japanese Black Wagyu Sirloin with Kujo Green Onion, Onion, Grilled Tofu, and Egg Yolk.
＜Rice Course＞ Clay Pot Cooked Daikon Rice with Snow Crab, Simmered Whitebait with Sansho Pepper, Japanese Pepper Leaf, Japanese pickles, Miso soup.
＜Dessert＞ Dekopon Citrus with Mandarin Orange Jelly, Light taste Matcha.

※The menu is subject to change depending on availability.

Chef`s Special Course　「AKIRA」
＜Appetizer＞ 10 kinds of seasonal vegetables.
＜Salad＞ Seafood Salad.
＜Soup＞ Prawn bisque, Prawn bread.
＜Osaka Sushi＞ Seasonal Fish and Vegetable Tamatebako(treasure chest in the story of fairytale).
＜Deep Fried＞ Deep-fried Big Prawn, Prawn Tempura topped with Sea Urchin.
＜Warm Dish＞ Omi Beef Sukiyaki, Snow Crab Shabu-shabu, Omi Beef Shabu-shabu.
＜Meal＞ Short pasta with sea urchin.
＜Desserts＞ Koala Melon, Seasonal Daifuku, Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Braised Chinese cabbage and Sirloin in Broth.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■December Course Menu
＜Appetizer＞ Radish simmered in Broth, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ 4 kinds of Today's Fresh fish.
＜Grilled dish＞ Grilled Red bream with Miso, Japanese omelet, Pickled Myoga ginger.
＜Deep-fried＞ Deep-fried Milt, Deep-fried 2 kinds Vegetable, Crab Cream croquette.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Braised Chinese cabbage and Sirloin in Broth.
＜Cooked rice＞ Rice cooked Vegetable, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■December Course Menu
＜Appetizer＞ Steamed Daikon radish, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso, Female snow crab with Vinegar.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ Thick-cut Pufferfish Sashimi, Sweet shrimp with Salted sea cucumber intestines, Tuna Avocado Wasabi.
＜Chef's pick＞ Braised Yellowtail and Daikon radish.
＜Grilled dish＞ Grilled Japanese black wagyu beef thigh, Beef tongue Simmered in Miso sauce.
＜Deep-fried＞ Crab Cream croquette, Crab miso Tartar sauce.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Snow crab and Napa cabbage Stew.
＜Cooked rice＞ Rice cooked Vegetable and Snow crab, Japanese pickles, Miso soup.
＜Dessert＞ Mandarin orange, Strawberry Daifuku with Green tea, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■December Course Menu
＜Appetizer＞ Steamed Daikon radish, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso, Female snow crab with Vinegar.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ Thick-cut Pufferfish Sashimi, Sweet shrimp with Salted sea cucumber intestines, Tuna Avocado Wasabi.
＜Chef's pick＞ Braised Yellowtail and Daikon radish.
＜Grilled dish＞ Grilled Japanese black wagyu beef thigh, Beef tongue Simmered in Miso sauce.
＜Deep-fried＞ Crab Cream croquette, Crab miso Tartar sauce.
＜Palate cleanser＞ Baked Apple and Prosciutto, Baked Persimmon, Apple vinegar.
＜Bowl dish＞ Snow crab and Napa cabbage Stew.
＜Cooked rice＞ Rice cooked Vegetable and Snow crab, Japanese pickles, Miso soup.
＜Dessert＞ Mandarin orange, Strawberry Daifuku with Green tea, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■December Course Menu
＜Appetizer＞ Steamed Daikon radish, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso, Female snow crab with Vinegar.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ Three kinds of sashimi in a Yuzu bowl (Spiny lobster, Pufferfish, Bluefin tuna).
＜Chef's pick＞ Braised Yellowtail and Daikon radish.
＜Grilled dish＞ Grilled Japanese black wagyu beef hele, Beef tongue Simmered in Miso sauce.
＜Deep-fried＞ Deep-fried Snow crab.
＜Palate cleanser＞ Nameko mushrooms and Grated Daikon radish.
＜Bowl dish＞ Pufferfish and Crab Yuzu Pepper Flavored Soup.
＜Cooked rice＞ Rice cooked Winter root vegetables Pufferfish and Snow crab, Japanese pickles. Miso soup.
＜Dessert＞ Mandarin orange, Strawberry Daifuku with Green tea, Sweet Potato Sticks, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■December Course Menu
＜Appetizer＞ Steamed Daikon radish, Kumquat, Rapeseed blossoms, Snow crab, Yuzu miso, Female snow crab with Vinegar.
＜Soup dish＞ Sake lees and Miso soup.
＜Sashimi＞ Three kinds of sashimi in a Yuzu bowl (Spiny lobster, Pufferfish, Bluefin tuna).
＜Chef's pick＞ Braised Yellowtail and Daikon radish.
＜Grilled dish＞ Grilled Japanese black wagyu beef hele, Beef tongue Simmered in Miso sauce.
＜Deep-fried＞ Deep-fried Snow crab.
＜Palate cleanser＞ Nameko mushrooms and Grated Daikon radish.
＜Bowl dish＞ Pufferfish and Crab Yuzu Pepper Flavored Soup.
＜Cooked rice＞ Rice cooked Winter root vegetables Pufferfish and Snow crab, Japanese pickles. Miso soup.
＜Dessert＞ Mandarin orange, Strawberry Daifuku with Green tea, Sweet Potato Sticks, Light taste Matcha.

※The menu is subject to change depending on availability.

＜Suo-iro course＞
This is a special course that uses seasonal high-quality ingredients.

＜Suo-iro course＞
This is a special course that uses seasonal high-quality ingredients.

Chef`s Special Course　「AKIRA」
＜Appetizer＞ 10 kinds of seasonal vegetables.
＜Salad＞ Seafood Salad.
＜Soup＞ Prawn bisque, Prawn bread.
＜Osaka Sushi＞ Seasonal Fish and Vegetable Tamatebako(treasure chest in the story of fairytale).
＜Deep Fried＞ Deep-fried Big Prawn, Prawn Tempura topped with Sea Urchin.
＜Warm Dish＞ Omi Beef Sukiyaki, Snow Crab Shabu-shabu, Omi Beef Shabu-shabu.
＜Meal＞ Short pasta with sea urchin.
＜Desserts＞ Koala Melon, Seasonal Daifuku, Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■January Course Menu
＜Appetizer＞ ・Sea Bream with Red Rice, Karasumi (Dried Mullet Roe), Decorative Knotted Daikon Radish and Carrot, Light Silver Ankake Sauce, Tsuruna Greens, Edible Gold Leaf.　・Simmered Bamboo Shoots and Herring Roe with Chilled Dashi Jelly, Rapeseed Blossoms, Plum-Shaped Carrot.
＜Soup＞ Ozoni-style Soup with Grilled Rice Cake, Grilled Tilefish, Ebi-imo (Taro), Yuzu Citrus, and Bonito Flakes.
＜Sashimi＞ Assortment of Four Kinds of Wild-Caught Sashimi.
＜Grilled Dishes＞ Grilled Spanish Mackerel Marinated in Saikyo Miso and Soy Sauce–Grilled Round Daikon Radish1, Pickled Red and White Daikon and Carrot Salad (Kohaku Namasu), Black Soybean Terrine.
＜Fried Dish＞ Tempura of Crab and Two Seasonal Vegetables, Rice Salt.
＜Palate Cleanser＞ Fresh Sweet Tomato.
＜Simmered Dish＞ Sukiyaki-style Japanese Black Wagyu Sirloin with Kujo Green Onion, Onion, Grilled Tofu, and Egg Yolk.
＜Rice Course＞ Clay Pot Cooked Daikon Rice with Snow Crab, Simmered Whitebait with Sansho Pepper, Japanese Pepper Leaf, Japanese pickles, Miso soup.
＜Dessert＞ Dekopon Citrus with Mandarin Orange Jelly, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■January Course Menu
＜Appetizer＞ Steamed Cod Milt Custard with Grilled Cod Milt in Soy Sauce.
＜Soup＞ Clear Soup with Snow Crab, Yodo-style Round Daikon Radish, Turnip Sprouts, and Yuzu Citrus.
＜Sashimi＞ (1)Tiger Pufferfish Sashimi with Cod Milt and Chilled Dashi Aspic.　 (2)Charcoal-Seared Bluefin Tuna with Smoked Soy Sauce, Egg Yolk Soy Sauce, Simmered Nori Seaweed, and Young Leek.
＜Intermezzo＞ Steamed Sushi Served in a Yuzu Citrus Shell with Salmon Roe, Snow Crab, Seasonal Egg Garnish, Japanese Parsley, and Japanese Pepper Leaf.
＜Main Dishes＞ Deep-Fried and Simmered Ebi-imo (Taro) with Yuzu, Snow Crab Steak with Lemon and Dried Persimmon Namasu.
＜Palate Cleanser＞ Hyuganatsu Citrus and Japanese Parsley with Kumquat Jelly, Pomegranate, and Chervil.
＜Meat Dish＞ Shabu-Shabu of Japanese Black Wagyu Sirloin with Abalone Mushroom, Bamboo Shoots, and Kujo Green Onion.
＜Rice Course＞ Clay Pot Cooked Crab Rice, Japanese pickles, Miso soup.
＜Dessert＞ Dekopon Citrus Served in Its Shell with Strawberry, Temari-fu Wheat Gluten, Sweet Red Bean Paste, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■January Course Menu
＜Appetizer＞ Steamed Pufferfish Milt Custard with Grilled Pufferfish Milt in Soy Sauce.
＜Soup＞ Clear Soup with Snow Crab, Lightly Seared Karasumi (Dried Mullet Roe), Yodo-style Round Daikon Radish, Turnip Sprouts, and Yuzu Citrus.
＜Sashimi＞ (1)Tiger Pufferfish Sashimi (Tessa),　 (2)Botan Shrimp, Bluefin Tuna.
＜Intermezzo＞ Steamed Sushi Served in a Yuzu Citrus Shell with Steamed Abalone, Salmon Roe, Sea Urchin, Seasonal Egg Garnish, Japanese Parsley, and Japanese Pepper Leaf.
＜Main Dishes＞ Deep-Fried and Simmered Ebi-imo (Taro) with Yuzu, Snow Crab Steak with Lemon and Dried Persimmon Namasu.
＜Palate Cleanser＞ Hyuganatsu Citrus and Japanese Parsley with Kumquat Jelly, Pomegranate, and Chervil.
＜Meat Dish＞ Lightly Seared Japanese Black Wagyu Tenderloin with Mashed Potatoes, Abalone Mushroom, Bamboo Shoots, and Watercress.
＜Rice Course＞ Clay Pot Cooked Crab Rice, Japanese pickles, Miso soup.
＜Dessert＞ Fresh Strawberry, Dekopon Citrus Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

＜Suo-iro course＞
This is a special course that uses seasonal high-quality ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizer> Seasonal appetizer Three kinds of assorted.
<Sashimi dish> Sea bream with kelp and 2 other dishes.
<Grilled dish> seasonal grilled dish.
<Deep-fried dish> Deep-fried shrimp red and white tempura, Seasonal vegetable tempura.
<Warm dish> Kuroge Wagyu beef simmered, Grilled tofu bok choy, radish, Wasabi.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup.
<Dessert> warabi mochi with brown sugar, soybean flour.

*Menu contents are subject to change due to availability of ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizers> Seasonal appetizers Assorted 3 kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Sea bream with kelp finish Tuna medium fatty tuna and 2 other items.
<Grilled dish>Grilled black Wagyu beef loin, Mustard soy sauce.
<Bowl dish> Ise lobster braised, White onion, Green vegetables.
<Rice dish> Sea bream rice using Akashi's famous natural red sea bream, Pickles, Miso soup.
<Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruits.

*Menu contents are subject to change due to ingredient procurement.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.

<Menu>
<Appetizer> Seasonal appetizer Three kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Bluefin tuna medium toro prawn Squid Sea urchin salmon roe
<Grilled dish> Roasted Japanese black beef fillet Mustard soy sauce.
<Bowl dish> Abalone shark fin paste, Needle ginger, Green vegetable.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, Pickles, Miso soup.
< Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruit.

*Menu contents are subject to change due to ingredient procurement.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizer> Seasonal appetizer Three kinds of assorted.
<Sashimi dish> Sea bream with kelp and 2 other dishes.
<Grilled dish> seasonal grilled dish.
<Deep-fried dish> Deep-fried shrimp red and white tempura, Seasonal vegetable tempura.
<Warm dish> Kuroge Wagyu beef simmered, Grilled tofu bok choy, radish, Wasabi.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup.
<Dessert> warabi mochi with brown sugar, soybean flour.

*Menu contents are subject to change due to availability of ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizers> Seasonal appetizers Assorted 3 kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Sea bream with kelp finish Tuna medium fatty tuna and 2 other items.
<Grilled dish>Grilled black Wagyu beef loin, Mustard soy sauce.
<Bowl dish> Ise lobster braised, White onion, Green vegetables.
<Rice dish> Sea bream rice using Akashi's famous natural red sea bream, Pickles, Miso soup.
<Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruits.

*Menu contents are subject to change due to ingredient procurement.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.

<Menu>
<Appetizer> Seasonal appetizer Three kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Bluefin tuna medium toro prawn Squid Sea urchin salmon roe
<Grilled dish> Roasted Japanese black beef fillet Mustard soy sauce.
<Bowl dish> Abalone shark fin paste, Needle ginger, Green vegetable.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, Pickles, Miso soup.
< Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruit.

*Menu contents are subject to change due to ingredient procurement.