Menu - Nimono Anago Temaki Sushi (simmered conger eel hand roll) with seasonal vegetable purée - Salad of seasonal vegetables and kuroge wagyu shabu-shabu slices - Three kinds of sashimi from fresh wild-caught fish - Charcoal-grilled Shingen-dori (Shingen chicken) seasoned with salt - Charcoal-grilled seasonal fish, seared - Menchi-katsu of Ezoshika from Shibecha Town (Shibecha venison minced cutlet) - Signature Tai-meshi in a donabe (sea bream rice cooked in an earthenware pot), served with akadashi miso soup and pickles - Homemade sesame tofu with kinako (roasted soybean flour) and kuromitsu (black sugar syrup)
¥8,800Vergi dahil
¥11,000 Course
Menu - Simmered conger eel hand-rolled sushi with chawanmushi (savory steamed egg custard) - Grilled vegetable salad with seasonal dressing - Assorted sashimi — four varieties of wild-caught fresh fish - Kaga lotus-root manjū with shrimp ankake (savory shrimp sauce) - Charcoal-grilled thick asparagus wrapped in Kuroge Wagyu beef - Charcoal-grilled whole seasonal fish - Today’s donabe (clay-pot) rice, served with chazuke dashi (tea-broth) and pickles - Homemade adzuki beans with shiratama (glutinous rice dumplings)
¥11,000Vergi dahil
¥13,200 course with Japanese sake and wine pairings
Menu - Simmered anago hand-rolled sushi (temaki), seasonal vegetable purée - Salad of seasonal vegetables and kuroge wagyu shabu-shabu beef - Three kinds of seasonal sashimi - Charcoal-grilled Shingen-dori chicken, salt-grilled - Charcoal-grilled seasonal fish, seared - Menchi-katsu of Ezo venison from Shibecha Town - Donabe rice with salmon belly (sake harasu) and ikura, served with red miso soup and pickles - Homemade sesame tofu (goma-dofu) with kinako and kuromitsu
Pairing One sparkling, one white, one red, two sakes, one dessert wine
¥13,200Vergi dahil
Course with sake and wine pairings — ¥15,400
Menu - Simmered anago temaki sushi; chawanmushi (savory steamed egg custard) - Grilled vegetable salad with seasonal dressing - Assorted sashimi (4 kinds) of natural/seasonal fresh fish - Kaga renkon manju (Kaga-style lotus root dumpling) with shrimp ankake (savory thick sauce) - Charcoal-grilled thick asparagus wrapped in Kuroge Wagyu beef - Charcoal-grilled whole seasonal fish - Sea bream (tai) rice cooked in a donabe (earthenware pot); ochazuke dashi (tea/broth) and pickles - Homemade sweet azuki beans with shiratama (rice-flour dumplings)
Pairing Sparkling 1, White 1, Red 1, Sake 2, Dessert wine 1