Appetizers: Boiled soybeans, simmered sardines, seared ink
Shrimp kenchinyaki (grilled and steamed), plum fu (wheat gluten)
Simmered kumquats, warabi squid, red and white plum turnip

Clearance: Sea bream (marinated with salted water)
Tofu, green quinoa, sea bream, yuzu

Sashimi: Seared Spanish mackerel with pounded condiments

Grilled Appetizers: Grilled silver cod marinated in miso
Grilled bamboo shoots, simmered chard, lotus root

Simmered dish: Young bamboo shoots

Steamed dish: Steamed conger eel and turnip
Bekko sauce

Finishing dish: Soup with sake lees
Rice: Lotus root and small sardine rice
Assorted pickles

Fruit: Pear pudding

Menu

Appetizer: Soft-boiled Abalone, Kelp with Roe, Boiled Soybeans

Appetizer: Stone-grilled Blowfish Milt
Raw Sea Urchin with Tortoiseshell Sauce

Soup: Whole Soft-shelled Turtle Hot Pot
Grilled Rice Cake, Kyoto Leek, Tofu, Dew Ginger

Sashimi: Wild Red Sea Bream Sashimi
Shrimp Wash

Grilled Appetizer: White Sweet Snapper with Miso and Yuzu Yuan
Simmered Carrots, Hajikami

Simmered Mix: Young Bamboo Stew

Steamed Dish: Deep-fried Spiny Lobster with Rice Crackers
Cod Buds, Kogoumi, and Delicious Dashi Stock

Finishing Dish: Soup with Lees and Soup
Rice: Bamboo Shoot Rice
Pickles

Fruit: Red Madan and Strawberry
Wine Jelly, Mint

Dessert: Kudzu Strips

Daitokuji Temple
Sashimi
Red Sea Bream, Squid, Garnish

Appetizers: Boiled Salad, Omelet, Miso-Marinated Fish
Simmered Moroko Fish, Chakin-fu (Wheat Flour)
Deep-fried Maitake Mushrooms, Chestnuts
Grilled Arihira Oyster, Kiku-kabu (Chrysanthemum Turnip)

Simmered Mixed Vegetables: Turnip, Small Sweet Potato, Sansho-fu (Wheat Flour)
Nanking Tofu, Koya Tofu (Simmered Tofu with Tamajime)
Snow Peas, Momiji-fu (Wheat Flour)

Clear Soup
Duck-shaped Duck Head Duck, Japanese Kelp, Wasabi

Grilled Appetizers: Winter Yellowtail Steak with Mizore Sauce
Sweet Potato, Shiitake Mushroom, Sanda-mame (Beans)
Sasa-onion, Sansho Pepper

Rice: Shimeji Mushroom Rice
Pickles

Dessert
Today's Mousse
Fruit

*Dishes are subject to change depending on the ingredients. Thank you for your understanding.

The menu will be updated as it is finalized.

Appetizer: Ark shell with mustard and vinegared miso dressing

Three-stage steamed firefly squid, kumquat stew

Smelt candied in sweet soy sauce, lotus root, and cherry blossom gluten

Petal lily root

Clear soup: Red sea bream (sea bream)

Hattori tofu, kogoumi (foxtail millet), and flower yuzu

Sashimi: Seared yokowa (yokowa)

Mixed condiments: Ponzu sauce

Grilled appetizer: Fried moroko (moroko)

Butterbur, lemon, and matcha salt

Simmered mixed dish: Young bamboo shoots

Blue fish (itogaki)

Hot dish: Whitebait marinated in tuna and porridge

Dish: Soup with red miso sauce
Rice: Clam rice

Pickles: Assorted pickles

Fruit: Mandarin orange pudding

*The menu may change monthly. Thank you for your understanding.

The menu will be updated as it is finalized.

Appetizer: Boiled soybeans, salted sea bream
Grilled and steamed shrimp, simmered sardines, plum and tofu
Simmered kumquat, warabi squid, red and white plum turnip

Clearance: Sea bream prepared with salted water, seared tang ink
Tofu, uguisuna, yuzu

Sashimi: Wild red sea bream thinly sliced
Sweet shrimp with golden caviar
Garnish

Grilled Appetizer: Grilled manga tuna with miso yuan sauce
Eel rolled in Yawatamaki, simmered in charcoal, lotus root

Simmered Dish: Young bamboo shoots

Steamed Dish: Steamed tilefish and turnip
Bekko sauce

Dish: Soup: Lees soup
Rice: Steamed conger eel sushi

Fruit: Pear pudding

*The menu changes every month. Thank you for your understanding.
The menu will be updated as soon as it is decided.

Appetizer: Ark shell with mustard and vinegar miso dressing
Icefish with shaved ice dressing, three-stage steamed dish
Firefly squid with kumquat stew
Smelt candied in soy sauce, lotus root with plum and fu
Lily petal root

Soup: Whole soft-shelled turtle soup
Tofu: Namafu (fresh gluten), grilled green onions, chives
Ginger

Sashimi: Seared yokowa
Sweet shrimp with kanji ink dressing, ponzu sauce, and foamy soy sauce

Grilled appetizer: Grilled silver cod marinated in miso
Yogurumi fu (wheat gluten) with dengaku (grilled wakame seaweed)

Simmered mixed dish: Young bamboo shoots
Blue fish with thread

Fried dish: Fried moroko
Mountain vegetable tempura with lemon and matcha salt

Dish: Soup with red miso sauce
Rice: Clam rice
Assorted pickles

Fruit: Mandarin orange pudding

Appetizer: Soft-boiled abalone, kelp with roe, boiled soybeans

Appetizer: Stone-grilled pufferfish milt
Raw sea urchin with tortoiseshell sauce

Soup: Whole soft-shelled turtle soup
Grilled green onions, grilled gluten, green onions, dewy ginger

Sashimi: Wild red sea bream sashimi
Washed tiger prawns

Grilled appetizer: White tilefish grilled with miso and yuzu sauce
Simmered char roe, hajikami

Simmered mixed dish: Young bamboo shoots

Steamed dish: Deep-fried spiny lobster with rice crackers
Cod buds, kogoumi, and delicious dashi broth

Finishing dish: Soup with sake lees (kasu miso soup)
Rice: Steamed conger eel sushi

Fruit: Red madonna, strawberries
Wine jelly, mint

Dessert: Kudzu strips

A bento box filled with grilled fish, omelet, and fried shrimp. with dessert