～Seasonal Menu～ Appetizers Enjoy the season with two dishes using carefully selected ingredients and traditional techniques Suri-nagashi sashimi using seasonal ingredients Assorted fish sashimi carefully selected by the chef, delivered directly from the farm Tosa soy sauce Complete set of grilled dishes Pottery that conveys the season Warm food along with the dish A special meal recommended by the chef Rice cooked with special soup stock (domestic rice) Pickled vegetables Ruwan sweets Homemade sweets *The menu is just an example. The head chef will prepare the recommended dishes using the ingredients of the day, so the menu is subject to change.

~Seasonal Menu~ [Appetizer] Three dishes to enjoy the season using carefully selected ingredients and traditional techniques [Ran] Big sardine bowl in snow, white haired onion, chrysanthemum, yuzu, gold leaf [Sashimi] Bluefin tuna sashimi Chef's recommended season Assorted fish sashimi, Tosa soy sauce, set of dishes [Grilled dishes] Yuzu miso-yaki, shark fin miso-pickled tomatoes, Tosa stewed tomatoes, jade ginkgo [strong side dishes] A5 special Sendai beef roast from Kurihara, Miyagi Prefecture, grated salmon yolk, seasonal grilled vegetables, wasabi, bamboo salt, kudzu somen noodles [ Meals: Rice cooked with scallops and potatoes (we use domestically produced rice) Pickled vegetables Tamewan [Sweetness] Homemade sweetness

<Example of seasonal food menu> [Tamatebako] Appetizers to enjoy the season Rectangular plate with dyeing One dish Four-sided plate with dyeing Two-course dish Glass lotus, Kinari egg, Arita-yaki porcelain chopsticks Autumn three-course meal [Wan] Large sardine, snow-covered bowl, gray-haired green onion, chrysanthemum Yuzu [Sashimi] Chef's recommended seasonal fish sashimi platter Tosa soy sauce, salted ponzu sauce Complete set [Strong side dishes] A5 special Sendai beef roll lettuce from Kurihara, Miyagi prefecture, shark fin, raw sea urchin, caviar, yolk vinegar, yuzu pepper, soy sauce [fried] Items: Deep-fried tiger blowfish, Chinese ink powder, Gingko, Ao-tang, Kudzu somen noodles.Meals: Rice cooked with okesa crab and salmon roe (we use domestically produced rice). . Contents vary depending on the stock availability that day.

<Example of seasonal food menu> [Tamatebako] Appetizer to enjoy the season Rectangular plate with dyed dish One dish Four-sided plate with dyed dish Two-course dish Glass lotus, Kinari egg, Arita-yaki porcelain choko Three-course dish [Wan] Steamed soft-shelled turtle, whole body, four-sided empera, green onions Dew ginger [Sashimi] Bluefin tuna sashimi Assorted seasonal fish sashimi recommended by the chef Tosa soy sauce Salt ponzu sauce Complete set [Strong side dishes] A5 special Sendai beef roll lettuce from Kurihara, Miyagi prefecture Shark fin Raw sea urchin Caviar and yolk vinegar Yuzu pepper Soy sauce [Grilled dish] with three kinds of sauces: Wakasa grilled black-throated fish, dyed daikon radish, seasonal vegetables, citrus jelly [Meals] Takikomi rice topped with Sanriku abalone steak (we use domestically produced rice), Chinese ink furikake, pickled vegetables, rice bowl [Sweet flavor] 】Homemade sweets

Based on the tradition of Japanese cuisine, the head chef of "Japanese Cuisine" selects the ingredients himself and serves the best ingredients of the day in a cooking method that makes the most of them. Please enjoy with all five senses not only the taste, but also the surprises sprinkled throughout the dishes and the artistic presentation that will make you feel sorry for yourself. We would be honored if you could spend a blissful moment that will remain in your memories forever at "Japanese Cuisine". ~Example of the next day's menu~ [Tamatebako] Appetizers to enjoy the season A rectangular plate with dyed dishes Autumn one-course dish Four-sided plate with dyed vegetables Two-course autumn dish Glass lotus Kinari egg Arita-yaki porcelain choko choko Three dishes of autumn [Preparation] Live spiny lobster sashimi Bluefin tuna sashimi with sea urchin soy sauce Assorted with seasonal fresh fish Complete set of dishes [Yakimono] Nodoguro Daiginjo sake Wakasa grilled from Shimane prefecture Salted caviar [Onabe] Shabu-shabu prepared with Takase's special golden soup stock The best from Kurihara, Miyagi Prefecture Advanced A5 Sendai beef Boiled shark fin Natural tiger blowfish Served with seasonal vegetables [Meals] Domestic abalone stone-steamed rice (We use domestically produced rice) Karasumi furikake Pickled vegetables Tatewan [Sweetness] Homemade sweetness

～In a large pot～ 1 dish 2 dishes to enjoy the taste of the season A sashimi platter of real tuna and fresh fish straight from the farm 3 sets of dishes Seasonal grilled dishes 4 dishes of various colors Large shrimp tempura and seasonal vegetable tempura 5 Tableware Assorted pickles and delicacies Meal Rice cooked in an earthen pot (domestic rice) Sweets Homemade sweets *The menu is just an example. The contents are made based on seasonal recommendations and are subject to change. *Please make a reservation in advance when using this service.

～Example of seasonal menu～ [Appetizers] Three dishes using carefully selected ingredients and traditional techniques to enjoy the season [Sashimi] Assorted seasonal fish sashimi recommended by the chef Tosa soy sauce Complete set [Yakimono] Wild red sea bream teriyaki Fresh fish nanban Pickled seasonal vegetables, citrus jelly [Strong side dish] Top grade A5 special Sendai beef roll lettuce from Kurihara, Miyagi prefecture, shark fin, fresh sea urchin, caviar and yolk vinegar, yuzu pepper, and soy sauce [Meal] Scallop rice (our restaurant is domestically produced) (Uses rice.) Pickles and bowl [Sweetness] Homemade sweetness *The menu is just an example. Please note that the contents may vary depending on the stock availability that day.

～Taste of spring～ 1 dish: 1 plate of multi-grain rice nigiri sushi made from Kaisei's original blend, 1 piece of real tuna, 1 piece of seasonal white meat, 1 piece of squid, 1 piece of Tairamasa, Shellfish, fresh sea urchin, served with soy sauce jelly in one box, steamed conger eel sushi, tortoiseshell Red bean paste Wasabi Giant shrimp tempura Seasonal tempura Bamboo salt Rich red egg tamagoyaki A bite-sized appetizer Three colorful appetizers Bowl Large sardine in a snow bowl Needle green onion Mitsuba Yuzu sweetness Homemade sweetness *The menu is just an example. The contents are made based on seasonal recommendations and are subject to change. *Please make a reservation in advance when using this service.