【Hirsh Vineyards】
Located on the Sonoma Coast in California, USA, this prestigious winery embodies the cool, oceanic climate. Exposed to the harsh environment of fog and strong winds from the Pacific Ocean, they produce wines that purely express the unique character of the land. Adhering to an "estate-style" approach with 100% of their own vineyards, they have established a world-class reputation, particularly for their Pinot Noir and Chardonnay. Their sustainable farming methods and low-intervention winemaking result in a style that faithfully expresses the individuality and terroir of each vintage.

【Guest Speaker: Jasmine Hirsch】
Born to David Hirsch, the founder of Hirsch Vineyards, a leading winery on the Sonoma Coast of California. Growing up surrounded by vineyards, she deepened her understanding of terroir. She majored in environmental science at university, establishing a foundation for winemaking centered on coexistence with nature. After gaining experience at wineries both domestically and internationally, she currently oversees winemaking quality and style as the head winemaker.

■ Amuse
Chef's Choice: Today's Three-Choice Platter
Additional
■ Warm Appetiser
Foie Gras and Seasonal Fruit Sauté (+3,200)
■ Grilled Vegetables
Carefully prepared seasonal vegetables
■ Today's Kuroge Wagyu Beef
Chef Aso's Recommended Kuroge Wagyu Beef Fillet (80g)
Upgrade to Brand Kuroge Wagyu Beef (60g) for +4,800
■ Meal
White Rice, Pickles, Red Miso Soup
Upgrade to Garlic Rice for +2,000
■ Dessert
Vanilla Ice Cream
■ Coffee or Tea

[Menu until may 10th]
■ Amuse
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■ Seafood
Today’s Fresh Fish, Seasonal Vegetables,
Herb Infused White Miso Sauce
■ Salad
Baby Leaves from Izumi, Spring Onion Dressing
■ Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■ Today's Kuroge Wagyu
Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g
or
Branded Kuroge Wagyu Beef Fillet 60g (+4,800)
■ Rice
Steamed Rice, Pickles, Red Miso Soup
or
Garlic Rice (+2,000)
■ Dessert
Sakura Ice Cream, Seasonal Fruits, Konpeito Candies
■ Coffee or Tea

[Menu from May 11th to July 5th]
■Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■Seafood
Today’s Fresh Fish, Seasonal Vegetables, Early Summer Hoba Leaf Grill
■Salad
Baby Leaves from Izumi, Kabosu Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu
Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g Or Branded Kuroge Wagyu Beef Fillet 60g (+4,800)
■Rice
Steamed Rice, Pickles, Red Miso Soup　Or　Garlic Rice (+2,000)
■Dessert
Hojicha Ice Cream, Seasonal Fruit, Monaka
■ Coffee or Tea

[Menu until May 10th]
■ Amuser
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■ Seafood
Cherry Blossom Sea Bream and Clams, Japanese-Style Acqua Pazza
Nanohana, Daikoku Shimeji Mushrooms,
Olives, Mini Tomatoes, Italian Parsley
■ Salad
Baby Leaves from Izumi, Spring Onion Dressing
■ Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■ Today's Kuroge Wagyu
Chef Aso's Recommended Kuroge Wagyu Beef Fillet 80g
or
Branded Kuroge Wagyu Sirloin 70g
or
Branded Kuroge Wagyu Beef Fillet 60g (+4,800)
■ Rice
Steamed Rice, Pickles, Red Miso Soup
or
Garlic Rice (+2,000)
■ Dessert
Sakura Ice Cream, Seasonal Fruits, Konpeito Candies
■Coffee or Tea

[Menu from May 11 to July 5]
■Amuse
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■Seafood
Fresh Black Abalone, Seasonal Vegetables, Herb Infused Butter Sauce
■Salad
Baby Leaves from Izumi, Kabosu Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu
Chef Aso’s Hand-Picked Kuroge Wagyu Beef Fillet 80g　or　Branded Kuroge Wagyu Beef Sirloin 70g
　or　Branded Kuroge Wagyu Beef Fillet 60g (+4,800)
■Rice
Steamed Rice, Pickles, Red Miso Soup　or　Garlic Rice (+2,000)
■Dessert
Hojicha Ice Cream, Seasonal Fruit, Monaka
■Coffee or Tea

■ Appetizer
Today's Chef's Choice Appetizer
■ Seafood
Sautéed Sea Bream and Spring Vegetables with Herb Butter Sauce
■ Grilled Vegetables
Carefully prepared seasonal vegetables
Onokoro Shizuku Salt, Seaweed Salt, Bamboo Charcoal Salt
■ Today's Kuroge Wagyu Beef
Chef Aso's Recommended Domestic Kuroge Wagyu Beef Fillet 80g
or
Brand Name Kuroge Wagyu Beef Fillet 60g (+¥4,800)
Moromi Soy Sauce, Wasabi, Aomori Garlic
■ Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Sekisai Egg,
Sweet Corn, Onion, Burnt Soy Sauce,
Pickles, Red Miso Soup
■ Dessert
Seasonal Fruit, Konpeito Candy
■ Coffee or Tea

[Menu until April 30th]
■Amuse
Steamed Glutinous Rice with Broad Beans and Karasumi,
Firefly Squid with Mustard-Vinegar Miso,
Blanched Hana Wasabi and Sakura Shrimp
■Soup
Deep-Fried Tofu Fritter with Bamboo Shoots, Carrot Petals,
Julienned Vegetables, Kinome
■Salad
Baby Leaves from Izumi, Spring Onion Dressing
■Grilled vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Choice of Today’s Kuroge Wagyu Beef
Fillet 100g　or　Sirloin 120g
Upgrade to 100g Matsusaka Beef Tenderloin for an Additional 8,800
■Garlic rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Sekisai Egg,
Shiso, Spring Shirasu, Ume Paste, Burnt Soy Sauce,
Pickles, Red Miso Soup
■Dessert
Melon, seasonal fruit, matcha ganache, Konpeito Candies
■Coffee or Tea

[Menu from May 27 to July 5]
■Amuse
White Asparagus Velouté, Kuruma Prawn, Jade Eggplant, Junzai and Shiso Flower Buds
■Intermezzo
Hamo Sushi, Fried Young Ayu, Tade Miso
■Salad
Baby Leaves from Izumi, Kabosu Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu
Choice of Today's Kuroge Wagyu Beef Fillet 100g or Sirloin 120g
※Upgrade to 100g Matsusaka Wagyu Beef Fillet for an Additional 8,000
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Sekisai Egg,
Sweet Corn, Burnt Soy Sauce, Pickles, Red Miso Soup
■Dessert
Melon, Seasonal Fruits, Matcha Ganache, Konpeito Candies
■Coffee or Tea

[Menu until April 30th]
■Amuse
Steamed Glutinous Rice with Broad Beans and Karasumi,
Firefly Squid with Mustard-Vinegar Miso,
Blanched Hana Wasabi and Sakura Shrimp
■Soup
Deep-Fried Tofu Fritter with Bamboo Shoots, Carrot Petals,
Julienned Vegetables, Kinome
■Seafood
Steamed Fresh Black Abalone, Fruit Tomato, Herb Butter Sauce
■Salad
Baby Leaves from Izumi, Spring Onion Dressing
■Grilled vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today's Kuroge Wagyu
Choice of Today’s Kuroge Wagyu Beef Fillet 60g　or　Sirloin 80g
Upgrade to 60g Matsusaka Beef Fillet for an Additional 4,800
■Garlic rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Sekisai Egg,
Shiso, Spring Shirasu, Ume Paste, Burnt Soy Sauce,
Pickles, Red Miso Soup
■Dessert
Melon, Seasonal Fruits, Matcha Ganache, Konpeito Candies
■ Coffee or Tea

[Menu from May 27 to July 5]
■Amuse
White Asparagus Velouté, Kuruma Prawn, Jade Eggplant, Junzai and Shiso Flower Buds
■Intermezzo
Hamo Sushi, Fried Young Ayu, Tade Miso
■Seafood
Fresh Black Abalone, Sautéed Asparagus, Kawachi Bankan, Dill, Caper Butter Sauce
■Salad
Baby Leaves from Izumi, Kabosu Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu
Choice of Today's Kuroge Wagyu Beef Fillet 60g or Sirloin 80g
※Upgrade to 60g Matsusaka Wagyu Beef Fillet for an Additional 4,800
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Sekisai Egg, Sweet Corn, Burnt Soy Sauce, Pickles, Red Miso Soup
■Dessert
Melon, Seasonal Fruits, Matcha Ganache, Konpeito Candies
■Coffee or Tea

[Menu until April 30th]
■Amuse
Steamed Glutinous Rice with Broad Beans and Karasumi,
Firefly Squid with Mustard-Vinegar Miso,
Blanched Hana Wasabi and Sakura Shrimp
■Soup
Deep-Fried Tofu Fritter with Bamboo Shoots, Carrot Petals,
Julienned Vegetables, Kinome
■Intermezzo
Hairy Crab, Tosa Vinegar Jelly, Flower Buds
■Seafood
Fresh Japanese Spiny Lobster, Seasonal Vegetables, American Sauce
■Salad
B Baby Leaves from Izumi, Spring Onion Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■ Today’s Kuroge Wagyu
Matsusaka Wagyu Beef Fillet 60g
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Iburigakko Pickles,
XO Sauce, Cream Cheese, Kyotanba Sekisai Egg, Shiso,
Burnt Soy Sauce, Pickles, Japanese Spiny Lobster Red Miso Soup
■Dessert
Melon, Seasonal Fruits, Matcha Ganache, Konpeito Candies
■Coffee or Tea

[Menu from May 11 to July 5]
■Amuse
White Asparagus Velouté, Kuruma Prawn, Jade Eggplant, Junzai and Shiso Flower Buds
■Intermezzo
Hamo Sushi, Fried Young Ayu, Tade Miso
■Middle Course
Hairy Crab, Kinjiso, Tosa Vinegar Sauce, Yuzu
■Seafood
Fresh Japanese Spiny Lobster, Senshu Mizunasu, Early Summer Hoba Leaf Grill
■Salad
Baby Leaves from Izumi, Spring Onion Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■ Today’s Kuroge Wagyu
Matsusaka Wagyu Beef Fillet 60g
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Iburigakko Pickles,
XO Sauce, Cream Cheese, Kyotanba Sekisai Egg, Shiso,
Burnt Soy Sauce, Pickles, Japanese Spiny Lobster Red Miso Soup
■Dessert
Melon, Seasonal Fruits, Matcha Ganache, Konpeito Candies
■Coffee or Tea

■ Amuse
White Asparagus Velouté, Kuruma Prawn, Jade Eggplant, Junzai and Shiso Flower Buds
■Intermezzo
Hamo Sushi, Fried Young Ayu, Tade Miso
■Salad
Baby Leaves from Izumi, Kabosu Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu
Choice of SENDAI Beef Fillet 100g or Sirloin 120g
※Upgrade to 100g Matsusaka Wagyu Beef Fillet for an Additional 8,000
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Sekisai Egg, Sweet Corn, Burnt Soy Sauce, Pickles, Red Miso Soup
■Dessert
Melon, Seasonal Fruits, Matcha Ganache, Konpeito Candies
■Coffee or Tea

■Amuse
White Asparagus Velouté, Kuruma Prawn, Jade Eggplant, Junzai and Shiso Flower Buds
■Intermezzo
Hamo Sushi, Fried Young Ayu, Tade Miso
■Seafood
Fresh Black Abalone, Sautéed Asparagus
Kawachi Bankan, Dill, Caper Butter Sauce
■Salad
Baby Leaves from Izumi, Kabosu Dressing
■Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■Today’s Kuroge Wagyu
Choice of SENDAI Beef Fillet 60g or Sirloin 80g
※Upgrade to 60g Matsusaka Wagyu Beef Fillet for an Additional 4,800
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Sekisai Egg, Sweet Corn, Burnt Soy Sauce,
Pickles, Red Miso Soup
■Dessert
Melon, Seasonal Fruits, Matcha Ganache, Konpeito Candies
■Coffee or Tea

■Appetizer
Chef's Selection of the Day: Three-Choice Platter
Steamed Broad Beans and Ink, Firefly Squid in Nuta Dressing, Wasabi and Sakura Shrimp
■Seafood
Sea Bream, Scallops, Asparagus, Cherry Blossom-Flavored White Miso Sauce
■Salad
Baby Leaves Made with Izumi-Grown New Sprouts and Carrot Dressing
■Grilled Vegetables
Carefully Prepared Seasonal Vegetables
■Today's Kuroge Wagyu
Chef Aso's Recommended Kuroge Wagyu Beef Fillet (80g)

For an additional 4,800 yen, upgrade to 60g of Brand Kuroge Wagyu Beef
Moromi Soy Sauce, Wasabi, and Charcoal Salt
■Garlic Rice
Seasonal Mushrooms, Kuroge Wagyu Beef, Kyotanba Red Roe, Shiso Leaves, Spring Whitebait, Ume (Plum) Crushed into Garlic Rice with Burnt Soy Sauce
Pickled Vegetables, Red Miso Soup
■Dessert
Melon Seasonal Fruit, Fig Ganache, Konpeito Sakura Ice Cream and Fruit
■ Coffee or Tea

[Menu until May 10th]
■ Appetizer
Steamed rice with broad beans and mullet roe, firefly squid with miso dressing, blanched wasabi flowers and sakura shrimp
■ Soup
Bamboo shoot fried tofu, petal-shaped carrots, julienned vegetables, kinome leaves
■ Salad
Baby leaf lettuce using Izumi-grown sprouts, new onion dressing
■ Grilled Vegetables
Carefully prepared seasonal vegetables
■ Today's Wagyu Beef
Today's Wagyu Beef Fillet 100g or Wagyu Beef Sirloin 120g
*You can change to Matsusaka Beef Fillet 100g for +8,000 yen
■ Garlic Rice
Seasonal mushrooms, Wagyu beef, Kyotamba-produced red eggs, shiso, spring whitebait, plum paste
Garlic rice with burnt soy sauce, pickles, red miso soup
■ Dessert
Melon, seasonal fruit, matcha ganache, konpeito candy
■ Coffee or Black Tea

[Menu from May 27th to July 5th]
■ Appetizer
White asparagus puree, kuruma shrimp, jade eggplant, water shield, shiso flower buds
■ Palate Cleanser
Conger eel sushi, deep-fried young sweetfish, tade miso
■ Salad
Baby leaf lettuce using Izumi-grown sprouts, kabosu dressing
■ Grilled Vegetables
Carefully prepared seasonal vegetables
■ Today's Wagyu Beef
100g of today's Wagyu beef fillet or 120g of Wagyu beef sirloin
*You can change to 100g of Matsusaka beef fillet for +8,000 yen
■ Garlic Rice
Seasonal mushrooms, Wagyu beef, Kyotamba-grown red eggs, corn, onion, garlic rice with burnt soy sauce
Pickles, red miso soup
■ Dessert
Melon, seasonal fruit, matcha ganache, konpeito (sugar candy)
■ Coffee or Black Tea

[Menu until May 10th]
■ Appetizer
Steamed rice with broad beans and mullet roe, firefly squid with miso dressing, blanched wasabi flowers and sakura shrimp
■ Soup
Bamboo shoot fried tofu, petal-shaped carrots, julienned vegetables, kinome leaves
■ Seafood
Live black abalone, seasonal vegetables, cherry tomatoes, herb butter sauce
■ Salad
Baby leaf lettuce using Izumi-grown sprouts, new onion dressing
■ Grilled Vegetables
Carefully prepared seasonal vegetables
■ Today's Wagyu Beef
Today's Wagyu Beef Fillet 60g or Wagyu Beef Sirloin 80g
*You can change to Matsusaka Beef Fillet 60g for +4,800
■ Garlic Rice
Seasonal mushrooms, Wagyu beef, Kyotamba-produced red egg, shiso, spring whitebait, plum paste
Garlic rice with burnt soy sauce, pickles, red miso soup
■ Dessert
Melon Seasonal Fruits, Matcha Ganache, Konpeito (Japanese Sugar Candy)
■Coffee or Tea

【Menu from May 27th to July 5th】
■Appetizer
White Asparagus Puree, Kuruma Prawn, Jade Eggplant, Junsai (Water Shield), Shiso Flower Buds
■Palate Cleanser
Conger Eel Sushi, Deep-fried Young Sweetfish, Tade Miso
■Seafood
Live Black Abalone, Sautéed Asparagus, Kawachi Bankan Citrus, Dill, Caper Butter Sauce
■Salad
Baby Leaf Salad using Izumi-grown sprouts, Kabosu Dressing
■Grilled Vegetables
Carefully prepared seasonal vegetables
■Today's Wagyu Beef
Today's Wagyu Beef Fillet 60g or Wagyu Beef Sirloin 80g
*You can change to Matsusaka Beef Fillet 60g for +4,800 yen
■Garlic Rice
Seasonal Mushrooms, Wagyu Beef, Kyotamba Red Eggs, Corn Garlic rice with charred onions and soy sauce
Pickles, red miso soup
■Dessert
Melon, seasonal fruit, matcha ganache, konpeito (sugar candy)
■Coffee or tea

[Menu until May 10th]
■ Appetizer
Steamed rice with broad beans and mullet roe, firefly squid with miso dressing, blanched wasabi flowers and sakura shrimp
■ Soup
Bamboo shoot hiryuzu, petal-shaped carrots, julienned vegetables, kinome leaves
■ Light Dish
Hairy crab with Tosa vinegar jelly and flower spikes
■ Seafood
Live spiny lobster, seasonal vegetables, American sauce
■ Salad
Baby leaf lettuce using Izumi-grown sprouts, new onion dressing
■ Grilled Vegetables
Carefully prepared seasonal vegetables
■ Today's Wagyu Beef
60g Matsusaka beef fillet recommended by Chef Aso
■ Garlic Rice
Seasonal mushrooms, Wagyu beef, smoked pickled radish, XO sauce, cream cheese
Kyotamba-produced red egg, shiso, burnt soy sauce garlic rice
Pickles, spiny lobster red miso soup
■ Dessert
Melon, seasonal fruit, matcha ganache, konpeito candy
■ Coffee or Black Tea

[Menu from May 11th to July 5th]
■ Appetizer
White asparagus puree, kuruma shrimp, jade eggplant, water shield, shiso flower buds
■ Palate Cleanser
Conger eel sushi, deep-fried young sweetfish, tade miso
■ Main Dish
Hairy crab, Kintoki grass, Tosa vinegar sauce, yuzu
■ Seafood
Live spiny lobster, Senshu water eggplant, grilled on a fresh green magnolia leaf
■ Salad
Baby leaf salad using Izumi-grown sprouts, kabosu dressing
■ Grilled Vegetables
Carefully prepared seasonal vegetables
■ Today's Wagyu Beef
60g Matsusaka beef fillet recommended by Chef Aso
■ Garlic Rice
Seasonal mushrooms, Wagyu beef, smoked pickled radish, XO sauce, cream cheese
Kyotamba-produced red egg, shiso, burnt soy sauce garlic rice
Pickles, spiny lobster red miso soup
■ Dessert
Melon, seasonal fruit Matcha Ganache with Konpeito (Japanese sugar candy)
■Coffee or Tea

[Menu until April 30th]
■ Appetizer
Chef's Selected Appetizer Platter of Three
■ Seafood
Today's Fresh Fish, Seasonal Vegetables, and Herb-Flavored White Miso Sauce
■ Salad
Baby Leaflets Made with Izumi-Grown New Sprouts and New Onion Dressing
■ Grilled Vegetables
Carefully Prepared Seasonal Vegetables
■ Today's Kuroge Wagyu
Chef Aso's Recommended Kuroge Wagyu Beef Fillet 80g
or
Brand Name Kuroge Wagyu Beef Fillet 60g (+4,800)
■ Meal
White Rice, Pickles, and Red Miso Soup
or
Garlic Rice (+2,000)
■ Dessert
Sakura Ice Cream and Fruit, Confetti Candy
■ Coffee or Tea
*The menu for May 1st and beyond will be posted at a later date.

[Menu until April 30th]
■ Amuser
Chef’s Curated Trio – A Daily Selection of Seasonal Delicacies
■ Seafood
Cherry Blossom Sea Bream and Clams, Japanese-Style Acqua Pazza
Nanohana, Daikoku Shimeji Mushrooms,
Olives, Mini Tomatoes, Italian Parsley
■ Salad
Baby Leaves from Izumi, Spring Onion Dressing
■ Grilled Vegetables
Carefully Selected Seasonal Vegetables, Individually Prepared
■ Today's Kuroge Wagyu
Chef Aso's Recommended Kuroge Wagyu Beef Fillet 80g
or
Branded Kuroge Wagyu Sirloin 70g
or
Branded Kuroge Wagyu Beef Fillet 60g (+4,800)
■ Rice
Steamed Rice, Pickles, Red Miso Soup
or
Garlic Rice (+2,000)
■ Dessert
Sakura Ice Cream, Seasonal Fruits, Konpeito Candies
Coffee or Tea
*The menu for May 1st and beyond will be posted at a later date.