<Menu>
■December Menu
Blanched Curly Spinach
Grilled Kintoki Carrots
Boiled Arrowhead
Grilled Turnip
Romanesco with Moromi Miso
Yam with Yuzu Pepper
Happy Daikon Radish with Sweet and Sour Sauce
Blanched Grilled Cabbage

Seasonal Side Dish
Free-Range Egg with Yuba Sauce

Main Dish
*Please choose one dish
Grilled Silver Cod with Yuzu Soy Sauce
Grilled Spanish Mackerel with Mirin
Domestic Beef Shank with Mima Natural Miso
Seafood Platter Direct from Toyosu (+¥1000)
Two Types of Sashimi: Salted Tuna, Salmon Roe Marinated in Soy Sauce, Sweet Shrimp with Tosa Vinegar

Rice: Yamagata Prefecture Haenuki
Miso Soup: Sendai Miso
Minced Meat
Homemade Nametake Mushrooms
Pickles
*Weekends and Holidays: Dried Chirimen with Sansho Pepper

Dessert Meyer Lemon Fromage Blanc

After-Dinner Tea

■January Menu (From January 8th)
Blanched Sponge
Red Turnip with Sweet and Sour Sauce
Nagaimo (Japanese Yam) with Pickled Plum
Cauliflower with White Toast
Grilled Brussels Sprouts
Long Onion with Kelp Salt
Celery with Sesame Dressing
Furofuki Daikon Radish

Seasonal Small Dish
Free-Range Egg with Yuba Sauce and Yellow Yuzu
Small Bowl of Fresh Sashimi Directly from Toyosu (+¥1000)

Main Dish
*Please choose one dish
Grilled Silver Cod with Yuzu Soy Sauce
Grilled Yellowtail with Shio Koji
Domestic Pork Belly with Soy Milk Miso

Rice: Yamagata Prefecture Haenuki Fish
Miso Soup: Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickled Pickles
*Saturdays, Sundays, and Holidays: Dried Dried Chirimen with Sansho Pepper

Dessert Chestnuts, Grilled Rice Cakes, Bean Paste

After-Meal Tea

■February Menu
Petit Vert Salad
Grilled Cauliflower
White Carrots with Salted Kelp
Tea Buds with Kinzanji Miso
Grilled Red Kidney Carrots
Lotus Root with Sweet and Sour Plum Paste
Grilled Leeks with Vinegared Miso

Seasonal Side Dishes
- Free-Range Eggs, Octopus, Wasabi
- Small Bowl of Fresh Sashimi Directly from Toyosu (+¥1000)

Main Dish
*Please choose one dish
- Grilled Silver Cod with Yuzu Soy Sauce
- Grilled Rockfish with Saikyo Miso
- Stewed Domestic Beef Offal

Rice: Yamagata Prefecture Haenuki Fish
Miso Soup: Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickles: Pickled Rice
*Weekends and Holidays: Dried Chirimen with Sansho Pepper

Desserts
Kumquat, Soy Milk, Black Sesame

After-Meal Tea

<Menu Details>
■December Menu
Blanched Curly Spinach
Grilled Kintoki Carrots
Boiled Arrowhead
Grilled Turnip
Romanesco with Moromi Miso
Nagaimo with Yuzu Pepper
Happy Nijuka Daikon Radish with Sweet and Sour Sauce
Blanched Grilled Cabbage

Fish Dishes
Fresh December Fish with Kujo Leek and Shellfish Stock

Meat Dishes
Grilled Nichinan Chicken Thigh with Yuzu Radish

Rice with Yamagata Prefecture Haenuki Seaweed
Miso Soup with Sendai Miso
Minced Meat
Pickles
※Weekends and Holidays: Dried Chirimen with Sansho Pepper

Desserts Meyer Lemon, Fromage Blanc

After-Dinner Tea

■January Menu (From January 8th)
Blanched Sprouts
Red Turnip, Sweet and Sour
Nagaimo (Japanese Yam) with Pickled Plum
Cauliflower, White Toast
Grilled Brussels Sprouts
Long Onion, Kelp Salt
Celery, Sesame Dressing
Steamed Daikon Radish

Fish Dishes
Pacific Cod, Sprouts, and Ink

Meat Dishes
Grilled Daisen Chicken Thigh, Rape Blossoms, and Kinzanji Miso

Rice, Yamagata Prefecture Haenuki (Japanese Seaweed)
Miso Soup, Red Miso Soup, Green Laver, and Wheat Flour
Minced Meat
Pickles, Pickled Rice
*Saturdays, Sundays, and Holidays: Dried Dried Chirimen with Sansho Pepper

Desserts Chestnuts, grilled rice cakes, sweet bean paste

After-meal tea

■February Menu
Petit Vert salad
Grilled cauliflower
White carrots with salted kelp
Tea buds with Kinzanji miso
Grilled red kidney carrots
Lotus root with sweet and sour pickled plum
Grilled leeks
Urui with vinegared miso

Fish dish
Fresh fish from Kisaragi, grilled turnip, walnuts

Meat dish
Grilled Mimei pork loin, butterbur with Hatcho miso

Rice, Yamagata Prefecture-grown Haenuki mushrooms
Miso soup, red miso soup, seaweed, gluten
Minced meat
Pickles, pickled vegetables
※Weekends and holidays: Dried small sardines with sansho pepper

Dessert
Kumquat, soy milk, black sesame

<Dishes>
■December Menu
Blanched Curly Spinach
Grilled Kintoki Carrots
Boiled Arrowhead
Grilled Turnip
Romanesco with Moromi Miso
Nagaimo with Yuzu Pepper
Hachika Daikon Radish with Sweet and Sour Sauce
Blanched Grilled Cabbage

Seasonal Side Dish
Free-Range Eggs with Yuba Sauce

Fish Dishes
Fresh December Fish with Kujo Leeks and Shellfish Stock

Meat Dishes
Grilled Domestic Beef Rump with Yuzu Radish

Rice with Yamagata Prefecture Haenuki Seaweed
Miso Soup with Sendai Miso
Minced Meat
Pickled Vegetables

Desserts Beni Haruka, Ohagi, Yellow Yuzu

After-meal Tea

■January Menu (From January 8th)
Horenso (Shrimp Grass) in a Boiled Sauce
Red Turnip in Sweet and Sour Sauce
Nagaimo (Japanese Yam) with Pickled Plum
Cauliflower in Shiraae (Shiro-ae)
Grilled Brussels Sprouts
Long Onion with Kelp Salt
Celery with Sesame Dressing
Furofuki (Steamed Daikon Radish)

Seasonal Small Dish
Free-Range Egg with Yuba (Dry Skin) Sauce, Yellow Yuzu
Small Bowl of Fresh Sashimi Directly from Toyosu (+¥1000)

Fish Dishes
Pacific Cod, Horenso (Shrimp Grass), Chinese Ink

Meat Dishes
Grilled Domestic Beef Aitchbone, Rape Blossoms, Kinzanji Miso

Rice, Yamagata Prefecture Haenuki (Japanese Seaweed)
Miso Soup, Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickles, Pickled Rice
*Weekends and Holidays: Dried Dried Chirimen (Shredded Sardines) with Sansho Pepper

Desserts Chestnuts, Grilled Rice Cakes, Bean Paste

After-Meal Tea

■February Menu
Petit Vert Salad
Grilled Cauliflower
White Carrots with Salted Kelp
Tea Buds, Kinzanji Miso
Grilled Red Kilt Carrots
Lotus Root with Sweet and Sour Plum Paste
Grilled Leeks
Urui with Vinegared Miso

Seasonal Small Dish
- Free-Range Eggs, Octopus, Wasabi
- Small Bowl of Fresh Sashimi Directly from Toyosu (+¥1000)

Fish Dishes
Fresh Fish from Kisaragi, Grilled Turnip, Walnuts

Meat Dishes
Grilled Domestic Beef Aitchbone, Butterbur with Hatcho Miso

Rice, Yamagata Prefecture Haenuki
Miso Soup, Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickles, Pickled Rice
*Weekends and Holidays: Dried Chirimen with Sansho Pepper

Desserts
Kumquat, Soy Milk, Black Sesame

After-Meal Tea

<Seasonal Theme>
December–February: "Strawberry x Chocolate" Winter Afternoon Tea

[Welcome Drink]
December–February: Strawberry-Scented Japanese Black Tea
A seasonal flavored tea featuring Japanese black tea infused with the mellow aroma of strawberries

■Seasonal Dish
December: Buche de Noël, Uji Matcha, Tochiotome Strawberry
January–February: Strawberry Mille-feuille, Sake Lees, Chocolate

<December>
■Sweets
・Matcha Bean Roll
・Yuzu Matcha Chocolate
・Matcha Chocolate Mousse
・Matcha Brownie
・Strawberry Matcha Shortcake
・Strawberry Rare Cheesecake
・Strawberry Chocolate Macaron
・Strawberry Chocolate Tart
・Strawberry Daifuku
・Strawberry Black Tea Warabimochi

■Savory
・Kyoto-Style Silken Inari Sushi
・Seasonal Vegetable Appetizer
・Dashimaki Egg Roll
・Pickled Pickles (Nukazuke)

<January-February>
■Sweets
・Chocolate Bean Wrapped Roll
・Yuzu Red Miso Chocolate
・Strawberry Chocolate Mousse
・Saikyo Miso Brownie
・Chocolate Shortcake
・Strawberry Cheesecake
・Strawberry Chocolate Macaron
・Strawberry Dorayaki
・Strawberry Daifuku
・Strawberry Black Tea Warabimochi

■Savory
・Kyoto-Style Silken Inari Sushi
・Seasonal Vegetable Appetizer
・Dashimaki Egg Roll
・Pickled Pickles (Nukazuke)

■Drinks
Enjoy complimentary Ronnefeldt black tea, ice-aged coffee, sencha, and more.

[CLASSIC TEA]
Darjeeling Summer Gold
Queen's Tea
English Breakfast
Assam Bali

[FLAVOR TEA]
Earl Grey
Vanilla Chai
Irish Whiskey Cream

[NON CAFEINE]
Chill Out with Herbs
Rooibos Cape Orange

[FRUIT HEBE TEA]
Get the Power
Vital Grapefruit
Red Fruit

[JAPANESE TEA]
Homemade: Seasonal Setsuki Tea
House-Roasted: Hojicha
Uji Tea
Yame Tea
Chiran Tea
Ureshino Tea
Hokkaido Black Bean Tea
Kaga Roasted Green Tea
Japanese Black Tea
Domestic Oolong Tea

[COFFEE & LATTE]
Coffee
Espresso
Cafe Latte

<Menu>
■December Menu
Blanched Curly Spinach
Grilled Kintoki Carrots
Boiled Arrowhead
Grilled Turnip
Romanesco with Moromi Miso
Yam with Yuzu Pepper
Happy Daikon Radish with Sweet and Sour Sauce
Blanched Grilled Cabbage

Seasonal Side Dish
Free-Range Egg with Yuba Sauce

Main Dish
*Please choose one dish
Grilled Silver Cod with Yuzu Soy Sauce
Grilled Spanish Mackerel with Mirin
Domestic Beef Shank with Miasa Natural Miso
Seafood Platter Direct from Toyosu (+¥1000)
Two Types of Sashimi: Salted Tuna, Salmon Roe Marinated in Soy Sauce, Sweet Shrimp with Tosa Vinegar

Rice: Yamagata Prefecture Haenuki
Miso Soup: Sendai Miso
Minced Meat
Homemade Nametake Mushrooms
Pickled Vegetables
*Saturdays, Sundays, and Holidays: Dried Chirimen with Sansho Pepper

Dessert
Meyer Lemon Fromage Blanc

After-meal Tea

■January Menu (From January 8th)
Blanched Sponge
Red Turnip with Sweet and Sour Sauce
Nagaimo (Japanese Yam) with Pickled Plum
Cauliflower with White Toast
Grilled Brussels Sprouts
Long Onion with Kelp Salt
Celery with Sesame Dressing
Furofuki Daikon Radish

Seasonal Small Dish
Free-Range Egg with Yuba Sauce and Yellow Yuzu
Small Bowl of Fresh Sashimi Directly from Toyosu (+¥1000)

Main Dish
*Please choose one dish
Grilled Silver Cod with Yuzu Soy Sauce
Grilled Yellowtail with Shio Koji
Domestic Pork Belly with Soy Milk Miso

Rice: Yamagata Prefecture Haenuki Fish
Miso Soup: Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickles: Pickled Pickles
*Saturdays, Sundays, and Holidays: Dried Dried Chirimen with Sansho Pepper

Dessert Chestnuts, Grilled Rice Cakes, Bean Paste

After-Meal Tea

■February Menu
Petit Vert Salad
Grilled Cauliflower
White Carrots with Salted Kelp
Tea Buds with Kinzanji Miso
Grilled Red Kidney Carrots
Lotus Root with Sweet and Sour Plum Paste
Grilled Leeks with Vinegared Miso

Seasonal Side Dishes
- Free-Range Eggs, Octopus, Wasabi
- Small Bowl of Fresh Sashimi Directly from Toyosu (+¥1000)

Main Dish
*Please choose one dish
- Grilled Silver Cod with Yuzu Soy Sauce
- Grilled Rockfish with Saikyo Miso
- Stewed Domestic Beef Offal

Rice: Yamagata Prefecture Haenuki Fish
Miso Soup: Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickles: Pickled Rice
*Weekends and Holidays: Dried Chirimen with Sansho Pepper

Desserts
Kumquat, Soy Milk, Black Sesame

After-Meal Tea

<Menu Details>
■December Menu
Blanched Curly Spinach
Grilled Kintoki Carrots
Boiled Arrowhead
Grilled Turnip
Romanesco with Moromi Miso
Nagaimo with Yuzu Pepper
Happy Nijuka Daikon Radish with Sweet and Sour Sauce
Blanched Grilled Cabbage

Fish Dishes
Fresh December Fish with Kujo Leek and Shellfish Stock

Meat Dishes
Grilled Nichinan Chicken Thigh with Yuzu Radish

Rice with Yamagata Prefecture Haenuki Seaweed
Miso Soup with Sendai Miso
Minced Meat
Pickles
※Weekends and Holidays: Dried Chirimen with Sansho Pepper

Desserts Meyer Lemon, Fromage Blanc

After-Dinner Tea

■January Menu (From January 8th)
Blanched Sprouts
Red Turnip, Sweet and Sour
Nagaimo (Japanese Yam) with Pickled Plum
Cauliflower, White Toast
Grilled Brussels Sprouts
Long Onion, Kelp Salt
Celery, Sesame Dressing
Steamed Daikon Radish

Fish Dishes
Pacific Cod, Sprouts, and Ink

Meat Dishes
Grilled Daisen Chicken Thigh, Rape Blossoms, and Kinzanji Miso

Rice, Yamagata Prefecture Haenuki (Japanese Seaweed)
Miso Soup, Red Miso Soup, Green Laver, and Wheat Flour
Minced Meat
Pickles, Pickled Rice
*Saturdays, Sundays, and Holidays: Dried Dried Chirimen with Sansho Pepper

Desserts Chestnuts, grilled rice cakes, sweet bean paste

After-meal tea

■February Menu
Petit Vert salad
Grilled cauliflower
White carrots with salted kelp
Tea buds with Kinzanji miso
Grilled red kidney carrots
Lotus root with sweet and sour pickled plum
Grilled leeks
Urui with vinegared miso

Fish dish
Fresh fish from Kisaragi, grilled turnip, walnuts

Meat dish
Grilled Mimei pork loin, butterbur with Hatcho miso

Rice, Yamagata Prefecture-grown Haenuki mushrooms
Miso soup, red miso soup, seaweed, gluten
Minced meat
Pickles, pickled vegetables
※Weekends and holidays: Dried small sardines with sansho pepper

Dessert
Kumquat, soy milk, black sesame

<Dishes>
■December Menu
Blanched Curly Spinach
Grilled Kintoki Carrots
Boiled Arrowhead
Grilled Turnip
Romanesco with Moromi Miso
Nagaimo with Yuzu Pepper
Hachika Daikon Radish with Sweet and Sour Sauce
Blanched Grilled Cabbage

Seasonal Side Dish
Free-Range Eggs with Yuba Sauce

Fish Dishes
Fresh December Fish with Kujo Leeks and Shellfish Stock

Meat Dishes
Grilled Domestic Beef Rump with Yuzu Radish

Rice with Yamagata Prefecture Haenuki Seaweed
Miso Soup with Sendai Miso
Minced Meat
Pickled Vegetables

Desserts Beni Haruka, Ohagi, Yellow Yuzu

After-meal Tea

■January Menu (From January 8th)
Horenso (Shrimp Grass) in a Boiled Sauce
Red Turnip in Sweet and Sour Sauce
Nagaimo (Japanese Yam) with Pickled Plum
Cauliflower in Shiraae (Shiro-ae)
Grilled Brussels Sprouts
Long Onion with Kelp Salt
Celery with Sesame Dressing
Furofuki (Steamed Daikon Radish)

Seasonal Small Dish
Free-Range Egg with Yuba (Dry Skin) Sauce, Yellow Yuzu
Small Bowl of Fresh Sashimi Directly from Toyosu (+¥1000)

Fish Dishes
Pacific Cod, Horenso (Shrimp Grass), Chinese Ink

Meat Dishes
Grilled Domestic Beef Aitchbone, Rape Blossoms, Kinzanji Miso

Rice, Yamagata Prefecture Haenuki (Japanese Seaweed)
Miso Soup, Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickles, Pickled Rice
*Weekends and Holidays: Dried Dried Chirimen (Shredded Sardines) with Sansho Pepper

Desserts Chestnuts, Grilled Rice Cakes, Bean Paste

After-Meal Tea

■February Menu
Petit Vert Salad
Grilled Cauliflower
White Carrots with Salted Kelp
Tea Buds, Kinzanji Miso
Grilled Red Kilt Carrots
Lotus Root with Sweet and Sour Plum Paste
Grilled Leeks
Urui with Vinegared Miso

Seasonal Small Dish
- Free-Range Eggs, Octopus, Wasabi
- Small Bowl of Fresh Sashimi Directly from Toyosu (+¥1000)

Fish Dishes
Fresh Fish from Kisaragi, Grilled Turnip, Walnuts

Meat Dishes
Grilled Domestic Beef Aitchbone, Butterbur with Hatcho Miso

Rice, Yamagata Prefecture Haenuki
Miso Soup, Red Miso Soup, Green Laver, Wheat Flour
Minced Meat
Pickles, Pickled Rice
*Weekends and Holidays: Dried Chirimen with Sansho Pepper

Desserts
Kumquat, Soy Milk, Black Sesame

After-Meal Tea

<Seasonal Theme>
December–February: "Strawberry x Chocolate" Winter Afternoon Tea

[Welcome Drink]
December–February: Strawberry-Scented Japanese Black Tea
A seasonal flavored tea featuring Japanese black tea infused with the mellow aroma of strawberries

■Seasonal Dish
December: Buche de Noël, Uji Matcha, Tochiotome Strawberry
January–February: Strawberry Mille-feuille, Sake Lees, Chocolate

<December>
■Sweets
・Matcha Bean Roll
・Yuzu Matcha Chocolate
・Matcha Chocolate Mousse
・Matcha Brownie
・Strawberry Matcha Shortcake
・Strawberry Rare Cheesecake
・Strawberry Chocolate Macaron
・Strawberry Chocolate Tart
・Strawberry Daifuku
・Strawberry Black Tea Warabimochi

■Savory
・Kyoto-Style Silken Inari Sushi
・Seasonal Vegetable Appetizer
・Dashimaki Egg Roll
・Pickled Pickles (Nukazuke)

<January-February>
■Sweets
・Chocolate Bean Wrapped Roll
・Yuzu Red Miso Chocolate
・Strawberry Chocolate Mousse
・Saikyo Miso Brownie
・Chocolate Shortcake
・Strawberry Cheesecake
・Strawberry Chocolate Macaron
・Strawberry Dorayaki
・Strawberry Daifuku
・Strawberry Black Tea Warabimochi

■Savory
・Kyoto-Style Silken Inari Sushi
・Seasonal Vegetable Appetizer
・Dashimaki Egg Roll
・Pickled Pickles (Nukazuke)

■Drinks
Enjoy complimentary Ronnefeldt black tea, ice-aged coffee, sencha, and more.

[CLASSIC TEA]
Darjeeling Summer Gold
Queen's Tea
English Breakfast
Assam Bali

[FLAVOR TEA]
Earl Grey
Vanilla Chai
Irish Whiskey Cream

[NON CAFEINE]
Chill Out with Herbs
Rooibos Cape Orange

[FRUIT HEBE TEA]
Get the Power
Vital Grapefruit
Red Fruit

[JAPANESE TEA]
Homemade: Seasonal Setsuki Tea
House-Roasted: Hojicha
Uji Tea
Yame Tea
Chiran Tea
Ureshino Tea
Hokkaido Black Bean Tea
Kaga Roasted Green Tea
Japanese Black Tea
Domestic Oolong Tea

[COFFEE & LATTE]
Coffee
Espresso
Cafe Latte

＜季節のテーマ＞
12月：「いちご×ショコラ」のウィンターアフタヌーンティー

【ウェルカムドリンク】
12月：苺香る和紅茶
和紅茶に苺の芳醇な香りをうつした季節感じるフレーバーティー

■季節の一皿
12月：ブッシュドノエル　宇治抹茶　とちおとめ

＜12月＞
■スイーツ
・抹茶餡巻き
・柚子抹茶ショコラ
・抹茶ショコラムース
・抹茶ブラウニー　
・苺抹茶ショートケーキ
・苺レアチーズ
・苺チョコマカロン
・苺チョコタルト
・苺大福
・苺紅茶わらび餅

■セイボリー
・京風絹いなり寿司
・季節野菜前菜
・だし巻き玉子
・香の物　糠漬け

■ドリンク
ロンネフェルトの紅茶、氷温熟成コーヒー、煎茶などをフリーでお楽しみください。

【CLASSIC TEA】
ダージリンサマーゴールド
クィーンズティー
イングリッシュブレックファースト
アッサムバリ

【FLAVOR TEA】
アールグレイ
バニラチャイ
アイリッシュウイスキークリーム

【NON CAFEINE】
チルアウトウィズハーブ
ルイボスケープオレンジ

【FRUIT HEBE TEA】
ゲットザパワー
バイタルグレープフルーツ
レッドフルーツ

【JAPANESE TEA】
自家製：季節の節気茶
自家焙煎：ほうじ茶
宇治茶
八女茶
知覧茶
嬉野茶
北海道産黒豆茶
加賀棒ほうじ茶
和紅茶
国産烏龍茶

【COFFEE＆LATTE】
コーヒー
エスプレッソ
カフェ・ラテ

＜季節のテーマ＞
1月～2月：「いちご×ショコラ」のウィンターアフタヌーンティー

【ウェルカムドリンク】
1月～2月：苺香る和紅茶
和紅茶に苺の芳醇な香りをうつした季節感じるフレーバーティー

■季節の一皿
1月～2月：苺ミルフィーユ　酒粕　チョコ

＜1月～2月＞
■スイーツ
・チョコ餡巻き
・柚子赤味噌ショコラ
・苺ショコラムース
・西京味噌ブラウニー
・チョコショートケーキ
・苺チーズケーキ
・苺チョコマカロン
・苺どら焼き
・苺大福
・苺紅茶わらび餅

■セイボリー
・京風絹いなり寿司
・季節野菜前菜
・だし巻き玉子
・香の物　糠漬け


■ドリンク
ロンネフェルトの紅茶、氷温熟成コーヒー、煎茶などをフリーでお楽しみください。

【CLASSIC TEA】
ダージリンサマーゴールド
クィーンズティー
イングリッシュブレックファースト
アッサムバリ

【FLAVOR TEA】
アールグレイ
バニラチャイ
アイリッシュウイスキークリーム

【NON CAFEINE】
チルアウトウィズハーブ
ルイボスケープオレンジ

【FRUIT HEBE TEA】
ゲットザパワー
バイタルグレープフルーツ
レッドフルーツ

【JAPANESE TEA】
自家製：季節の節気茶
自家焙煎：ほうじ茶
宇治茶
八女茶
知覧茶
嬉野茶
北海道産黒豆茶
加賀棒ほうじ茶
和紅茶
国産烏龍茶

【COFFEE＆LATTE】
コーヒー
エスプレッソ
カフェ・ラテ

■December Menu
(Appetizer #1)
・Cream cheese tofu, kumquat
・Brussels sprouts, anchovy, and white dressing
・Smelt, radicchio with sweet and sour sauce
・Fried pork trotters
・Sea bass, green onions, and sushi
・Fried shrimp potato stew, shrimp sauce

(Appetizer #2)
Smoked winter Spanish mackerel, garland chrysanthemum salad, mandarin oranges, and chili vinegar

(Appetizer #3)
Smilt, pureed Chinese cabbage, and Shimonita leek

(Fish)
Grilled golden-eyed snapper, Kujo leek, and shellfish broth

(Meat)
Domestic beef rump, monkfish liver, and Arima sansho pepper

(Final)
Goto udon Don, Truffle, Kamatama

(Sweets)
Pear, Yellow Yuzu, Daiginjo Sake, Brown Sugar

Tea

■January Menu
(Appetizer #1)
・Cream Cheese Tofu, Apple
・Lotus Root Tempura, Shiitake Mushroom Salt
・Pureed Red Turnip
・Leaf Wasabi, Soy Sauce, Koji Marinated
・Fresh Yam, Red Vinegared Rice
・Local Chicken, Celery
・Seaweed Marinated in Sudachi

(Appetizer #2)
Scallops, Three-Year-Old Wooden Barrel-Steeped Soy Sauce

(Appetizer #3)
Hairy Crab, Whole Wheat Croquettes, Celery Root

(Fish)
Cod, Lotus Leaf, Chinese Ink

(Meat)
Top-Quality Duck Breast, Meat Sauce, Black Olives, Edomae Herbs

(Finishing Dish)
Goto Udon, Truffles, Kamatama

(Sweets)
Kiyomi Orange, Soy Milk, Ricotta Cheese, Ginger

Tea

■February Menu
(Appetizer #1)
・Cream Cheese Tofu, Hyuganatsu
・Petit Vert Salad
・Honeycod Tripe, Green Onion, Salt, Fermented Lemon
・Kyoto Carrot Porridge
・Hayfish, Urui, Vinegared Miso
・Nichinan Chicken Meatballs, Kanzuri

(Appetizer #2)
Fresh Sea Urchin, Scallops, Mustard Greens

(Appetizer #3)
Whitebait and Cod Shoots Tempura with butterbur and miso paste

(Fish)
Fresh fish from Kisaragi, grilled turnip, walnuts

(Meat)
Domestic beef rib roast, white sukiyaki, Wadakyu tuna flakes

(Final course)
Goto udon noodles, truffles, kamatama (a type of tuna)

(Dessert)
Tochiotome strawberries, pecan nuts, wasanbon (Japanese sugar)

After-meal tea

[Options]
・+Japanese wine/sake pairing ¥6,800
・+Tea pairing ¥3,800
Enjoy the charms of fine sake and tea from around Japan to complement your special meal.

■January Menu (From January 8th)
(Appetizer #1)
・Cream Cheese Tofu, Apple
・Lotus Root Tempura, Shiitake Mushroom Salt
・Pureed Red Turnip Soup
・Leaf Wasabi, Soy Sauce, and Koji Marinated Rice
・Grated Fresh Yam, Red Vinegared Rice
・Local Chicken, Celery
・Sea Bream, Satsuma Orange Marinated

(Appetizer #2)
Scallops, Three-Year-Old Wooden Barrel-Tempura Soy Sauce

(Appetizer #3)
Hairy Crab, Whole-Wheat Croquettes, Celery Root

(Dish #4)
Kuwana Clams, Ancient Rice Risotto

(Fish)
Cod, Lotus Grass, and Ink

(Meat)
Wagyu Black Beef Sirloin, Meat Sauce, Black Olives, and Edomae Herbs

(Final) Goto Udon, Truffle, Kamatama

(Sweets)
Kiyomi Orange, Soy Milk, Ricotta Cheese, Ginger

Tea

■February Menu
(Appetizer #1)
・Cream Cheese Tofu, Hyuganatsu
・Petit Vert Salad
・Honeycomb Tripe, Green Onion, Salt, and Fermented Lemon
・Kyoto Carrot Porridge
・Hayfish, Urui, and Vinegared Miso
・Nichinan Chicken Meatballs, Kanzuri

(Appetizer #2)
Fresh Sea Urchin, Scallops, and Mustard Greens

(Appetizer #3)
Whitebait and Salmon Ranome Tempura, Butterbur Shoot Miso

(Dish No. 4)
Snail and Seaweed, Red Rice Risotto

(Fish)
Fresh Fish from Kisaragi, Grilled Turnip, Walnuts

(Meat)
Japanese Black Beef Sirloin, White Sukiyaki, Wadakyu Tuna Flakes

(Final)
Goto Udon, Truffles, Kamatama

(Sweets)
Tochiotome Strawberries, Pecans, Wasanbon (Japanese Sugar Sugar)

After-Meal Tea

[Options]
・Pairing ¥6,200
・Tea Pairing ¥3,300

■December Menu
(Appetizer #1)
・Cream cheese tofu, citrus
・Smelt, radicchio with sweet and sour sauce
・Brussels sprouts, anchovy, and shiraae (seaweed dressing)

(Appetizer #2)
Smoked winter Spanish mackerel, garland chrysanthemum salad, mandarin oranges, and chili vinegar

(Appetizer #3)
Milk, pureed Chinese cabbage, and Shimonita leek

(Fish)
Grilled golden-eyed snapper with scales, Kujo leek, and shellfish broth

(Meat)
Domestic chicken, monkfish liver, and Arima sansho pepper

(Final)
Goto udon noodles, kamatama (rice simmered in soy sauce and mashed egg)

(Sweets)
Pear, Yellow Yuzu, Daiginjo Sake, Brown Sugar

Tea

■January Menu (From January 8th)
(Appetizer #1)
・Cream Cheese Tofu, Apple
・Pureed Red Turnip
・Grated Fresh Yam, Red Vinegared Rice

(Appetizer #2)
Scallops, Three-Year-Old Wooden Barrel-Steeped Soy Sauce

(Appetizer #3)
Snow Crab, Whole-Wheat Croquettes, Celery Root

(Fish)
Cod, Spinach, Chinese Ink

(Meat)
Domestic Pork Shoulder, Meat Sauce, Black Olives Edomae Herbs

(Finishing Dish)
Goto Udon with Kamatama

(Sweets)
Kiyomi Orange, Soy Milk, Ricotta Cheese, Ginger

Tea

■February Menu
(Appetizer #1)
・Cream Cheese Tofu, Hyuganatsu
・Petit Vert Salad
・Nichinan Chicken Meatballs, Kanzuri

(Appetizer #2)
Scallops, Mustard Greens, Urui

(Appetizer #3)
Whitebait and Cod Sprouts Tempura

(Fish)
Fresh Fish from Kisaragi Grilled Turnip, Walnuts

(Meat)
Domestic Pork Shoulder, White Sukiyaki, Wadakyu Tuna Flakes

(Sweets)
Goto Udon, Kamatama, White Onion

(Sweets)
Tochiotome Strawberries, Pecans, Wasanbon Sugar

After-Meal Tea

■Free Drinks for 3 Hours (Last Order 30 Minutes)
[Wine]
Red, White, Sparkling Wine

[Beer]
Draft Beer

[Whiskey]
Yoichi

[Sake]
Dassai Junmai Daiginjo 45%

[Shochu]
Sweet Potato, Soba Noodles

[Soft Drinks]
Oolong Tea, Domestic Ginger Ale, Orange Juice, Apple Juice

■December Menu
(First Appetizer)
・Cream Cheese Tofu with Kumquat
・Brussels Sprouts with Anchovy and Shiraae (Shiro-ae)
・Smelt with Sweet and Sour Radish
・Deep-Fried Pig's Trotters
・Sea Bass with Green Onions and Sushi
・Deep-Fried Shrimp Potatoes and Tiger Prawns with Thick Sauce

(Second Appetizer) Smoked Japanese Spanish mackerel, salmon roe, blanched chrysanthemum, mandarin oranges, and chili vinegar

(Appetizer #3)
Milk, grated Chinese cabbage, and Shimonita leeks

(Appetizer #4)
Ezo abalone, caviar, and ancient rice risotto

(Fish)
Grilled golden-eyed snapper with scales, scallops, Kujo leeks, and shellfish broth

(Meat)
Sendai beef sirloin, monkfish liver, and Arima sansho pepper

(Final)
Goto udon noodles, truffles, and kamatama (a type of egg yolk served with egg)

(Sweets)
Pear, yellow yuzu, daiginjo sake, and brown sugar

Tea

■January Menu (From January 8th)
(Appetizer #1)
・Ku Leam cheese tofu with apple
・Lotus root tempura with shiitake mushrooms and salt
・Grated red turnip soup
・Leaf wasabi pickled in soy sauce and koji
・Grated fresh yam with red vinegar rice
・Local chicken with celery
・Sea urchin marinade with sudachi oranges

(Appetizer #2)
Scallops with three-year-old soy sauce in a wooden barrel

(Appetizer #3)
Hairy crab with whole-wheat croquettes and celery root

(Dish #4)
Kuwana clams with ancient rice risotto

(Fish)
Pacific cod with scallops, horenso grass, and Chinese ink

(Meat)
Sendai beef sirloin with meat sauce, black olives, and Edomae herbs

(Final) Goto Udon, Truffle, Kamatama

(Sweets)
Kiyomi Orange, Soy Milk, Ricotta Cheese, Ginger

Tea

■February Menu
(Appetizer #1)
・Cream Cheese Tofu, Hyuganatsu
・Petit Vert Salad
・Honeycomb Tripe, Green Onion, Salt, and Fermented Lemon
・Kyoto Carrot Porridge
・Hayfish, Urui, and Vinegared Miso
・Nichinan Chicken Meatballs, Kanzuri

(Appetizer #2)
Fresh Sea Urchin, Scallops, and Mustard Greens

(Appetizer #3)
Whitebait and Cod Shoot Tempura, Butterbur Shoot Miso

(Dish #4)
Snails and the Sea Moss Red Rice Risotto

(Fish)
Fresh Fish from Kisaragi
Scallops, Grilled Turnip, Walnuts

(Meat)
Sendai Beef Sirloin, White Sukiyaki, Wadakyu Tuna Flakes

(Final Course)
Goto Udon, Truffles, Kamatama

(Dessert)
Tochiotome Strawberries, Pecans, Wasanbon Sugar

After-Meal Tea

[Options]
・+Japanese Wine/Sake Pairing ¥6,800
・+Tea Pairing ¥3,800
Enjoy the charms of fine sake and tea from around Japan to complement your special meal.