February Special Kaiseki Course (Available February 2nd - March 1st)
Chopsticks included: Young Matsuba crab directly from Tottori, sea urchin, mountain angelica, Tosa vinegar jelly, and flower spikes

Hot Dish: Spring Snapper with Rice, Steamed Beef
Soybeans in Fukurani, Silver Bean Paste, Wasabi, and Butterbur Shoots

Clearance: Tiger Pufferfish with Salt
Mini Shiitake Mushrooms from Shinoinosato Farm in Utsunomiya City, Green Arrowroot, Ume Fu (Wheat Flour), and Vinegared Wheat Flour

Sashimi: Spiny Lobster, Tuna, Red Sea Bream, Yellowtail, and Squid
Garnish: Wasabi, Tosa Soy Sauce, and Irizake

Specialty: Individual Earthenware Teapots Chicken Mizutaki, Awa Jidori Chicken, Onion Soup
Shrimp Onion, Maple Leaf Grated Fish, Yuzu Pepper, Ponzu Sauce

Dish: Fried Red Flounder Marinated in Dashi Broth with Grated Fish
Quickly Braised Bamboo Shoots, Yoshiwara Angelica, Manganji Sweet Peppers, Rape Blossoms, and Needled Yuzu

Palate Cleanser: Shiso Sorbet

Strong Appetizers: 1. Hiragai (Seaweed Shellfish)
2. Omi Beef Fillet, Owani Onsen Bean Sprouts, Fukaya Green Onion, Tomato
3. Rose Salt, Wasabi, and Soy Sauce

Meal: 1. Jisaku's Specialty Chicken Mizutaki Rice Porridge
4. Thinly Fried Young Eel and Burdock Root, Rice Balls, Shrimp Tempura, and Soba Noodles
5. Soba noodles with celery and celery tempura

Side dish: Five-item assortment

Dessert: Hyuga Natsu jelly with cherries

Dessert: Cream puffs

*The contents may change depending on the day's availability.

February Special Kaiseki Course (Available February 2nd - March 1st)
Chopsticks included: Young Matsuba crab directly from Tottori, sea urchin, mountain angelica, Tosa vinegar jelly, and flower spikes

Hot Dish: Spring Snapper with Rice, Steamed Beef
Soybeans in Fukurani, Silver Bean Paste, Wasabi, and Butterbur Shoots

Clearance: Tiger Pufferfish with Salt
Mini Shiitake Mushrooms from Shinoinosato Farm in Utsunomiya City, Green Arrowroot, Ume Fu (Wheat Flour), and Vinegared Wheat Flour

Sashimi: Spiny Lobster, Tuna, Red Sea Bream, Yellowtail, and Squid
Garnish: Wasabi, Tosa Soy Sauce, and Irizake

Specialty: Individual Earthenware Teapots Chicken Mizutaki, Awa Jidori Chicken, Onion Soup
Shrimp Onion, Maple Leaf Grated Fish, Yuzu Pepper, Ponzu Sauce

Dish: Fried Red Flounder Marinated in Dashi Broth with Grated Fish
Quickly Braised Bamboo Shoots, Yoshiwara Angelica, Manganji Sweet Peppers, Rape Blossoms, and Needled Yuzu

Palate Cleanser: Shiso Sorbet

Strong Appetizers: 1. Hiragai (Seaweed Shellfish)
2. Omi Beef Fillet, Owani Onsen Bean Sprouts, Fukaya Green Onion, Tomato
3. Rose Salt, Wasabi, and Soy Sauce

Meal: 1. Jisaku's Specialty Chicken Mizutaki Rice Porridge
4. Thinly Fried Young Eel and Burdock Root, Rice Balls, Shrimp Tempura, and Soba Noodles
5. Soba noodles with celery and celery tempura

Side dish: Five-item assortment

Dessert: Hyuga Natsu jelly with cherries

Dessert: Cream puffs

*The contents may change depending on the day's availability.

*This course comes with a [website exclusive] lowest price guarantee (1,500 yen discount per person).

Menu (March 2nd - April 5th)
Chopsticks: Grilled Golden-Eyed Snapper, Watercress, Lily Petal Root, Tosa Vinegar Jelly

Appetizers: Gurnard, Salmon Temari Sushi, Tenmame (Beans and Soybeans) with Foie Gras
Grilled Mini Shiitake Mushrooms (Two Pieces)
Flower Wasabi and Sea Urchin Dressing / Sweet Shrimp

Clear Soup: Yoshino Kudzu
Sakura Sesame Tofu, Kyoto Turnip, Burdock, Green Arrowhead Greens, Yuzu

Sashimi: Sakura Snapper, Striped Horse Mackerel, Bluefin Tuna, Flathead
Garlic Garnish: Bluefin Wasabi, Tosa Soy Sauce, Irishizake

Simmered Dishes: Sakura-Shaped Nagaimo (Japanese Yam), Tosa-Simmered Bamboo Shoots, Wakame Seaweed, Conger Eel with Egg Yolk, Kogoumi-iro (Simmered Kogoumi)

Grilled Dishes: Spanish Mackerel Grilled in Olive Oil Pea sauce, balsamic pearls, red shiso sprouts

Main dish: Sendai beef fillet cutlet, Owani Onsen Moe, snap peas, tomato
Butterbur miso, rose salt, wasabi

Meal: 1. Jisaku handmade 28% buckwheat soba noodles, herring fillet, grilled green onion with sesame and soy sauce, black shichimi
2. Eel tempura with garlic batter, deep-fried
3. Rice bowl (Shinshu miso, tofu, nameko, celery)

Side dish: Assortment of three dishes

Dessert: Hyuga Natsu jelly, amazake ice cream, mint

Dessert: Domyoji sakura mochi

*The menu may change depending on the ingredients available on the day.

*This course comes with a [website exclusive] lowest price guarantee (1,500 yen discount per person).

Menu (March 2nd - April 5th)
Chopsticks: Grilled Golden-Eyed Snapper, Watercress, Lily Petal Root, Tosa Vinegar Jelly

Appetizers: Gurnard, Salmon Temari Sushi, Tenmame (Beans and Soybeans) with Foie Gras
Grilled Mini Shiitake Mushrooms (Two Pieces)
Flower Wasabi and Sea Urchin Dressing / Sweet Shrimp

Clear Soup: Yoshino Kudzu
Sakura Sesame Tofu, Kyoto Turnip, Burdock, Green Arrowhead Greens, Yuzu

Sashimi: Sakura Snapper, Striped Horse Mackerel, Bluefin Tuna, Flathead
Garlic Garnish: Bluefin Wasabi, Tosa Soy Sauce, Irishizake

Simmered Dishes: Sakura-Shaped Nagaimo (Japanese Yam), Tosa-Simmered Bamboo Shoots, Wakame Seaweed, Conger Eel with Egg Yolk, Kogoumi-iro (Simmered Kogoumi)

Grilled Dishes: Spanish Mackerel Grilled in Olive Oil Pea sauce, balsamic pearls, red shiso sprouts

Main dish: Sendai beef fillet cutlet, Owani Onsen Moe, snap peas, tomato
Butterbur miso, rose salt, wasabi

Meal: 1. Jisaku handmade 28% buckwheat soba noodles, herring fillet, grilled green onion with sesame and soy sauce, black shichimi
2. Eel tempura with garlic batter, deep-fried
3. Rice bowl (Shinshu miso, tofu, nameko, celery)

Side dish: Assortment of three dishes

Dessert: Hyuga Natsu jelly, amazake ice cream, mint

Dessert: Domyoji sakura mochi

*The menu may change depending on the ingredients available on the day.

*This course comes with a [website exclusive] lowest price guarantee (¥1,500 discount per person).

Menu (February 2nd - March 1st)
Chopsticks: Scallops, Wasabi Flowers, Tosa Vinegar Jelly
Yama Angelica, Flower Spikes

Appetizers: Ainame Futami-yaki / Braised Duck Loin
Simmered Shrimp Roll / Boiled Butterbur
Soybeans, Carrots, Konjac

Soup: Yoshino Kudzu
Haired Cod with Kudzu (Produced at Shinoinosato Farm in Utsunomiya City) Mini Shiitake Mushrooms, Urui Fish, Ume Fu (Wheat Flour with Plum), Kinome (Shrimp Leaf)

Sashimi: Yellowtail, Tuna, Red Sea Bream, Sumi Squid
Garni: Wasabi, Tosa Soy Sauce

Stew: Braised Red Flounder, Quick-Simmered Bamboo Shoots, Burdock, Ginger, Manganji Sweet Peppers

Grilled: Grilled Spanish Mackerel in Kyoto Style
Namasu (Pickled Vegetables) with Dried Persimmon, Spicy Boiled Kaga Lotus Root

Palate Cleanser: Perilla Sorbet

Main Dish: Wagyu Beef Fillet Steak
Fukaya Green Onions, Owani Onsen Bean Sprouts Snap peas, tomato
Kaga lotus root, Horikawa burdock, tomato
Soy sauce

Meal: Yellow leek rice porridge, egg, and mochi
Sea bream chazuke with sesame sauce, green laver, and wasabi

Side dishes: Three kinds of assortment

Dessert: Agar
Red bean paste, strawberry, kiwi, and orange
Cider drizzle, mint

*The menu may change depending on the ingredients available on the day.

*This course comes with a [website exclusive] lowest price guarantee (¥1,500 discount per person).

Menu (February 2nd - March 1st)
Chopsticks: Scallops, Wasabi Flowers, Tosa Vinegar Jelly
Yama Angelica, Flower Spikes

Appetizers: Ainame Futami-yaki / Braised Duck Loin
Simmered Shrimp Roll / Boiled Butterbur
Soybeans, Carrots, Konjac

Soup: Yoshino Kudzu
Haired Cod with Kudzu (Produced at Shinoinosato Farm in Utsunomiya City) Mini Shiitake Mushrooms, Urui Fish, Ume Fu (Wheat Flour with Plum), Kinome (Shrimp Leaf)

Sashimi: Yellowtail, Tuna, Red Sea Bream, Sumi Squid
Garni: Wasabi, Tosa Soy Sauce

Stew: Braised Red Flounder, Quick-Simmered Bamboo Shoots, Burdock, Ginger, Manganji Sweet Peppers

Grilled: Grilled Spanish Mackerel in Kyoto Style
Namasu (Pickled Vegetables) with Dried Persimmon, Spicy Boiled Kaga Lotus Root

Palate Cleanser: Perilla Sorbet

Main Dish: Wagyu Beef Fillet Steak
Fukaya Green Onions, Owani Onsen Bean Sprouts Snap peas, tomato
Kaga lotus root, Horikawa burdock, tomato
Soy sauce

Meal: Yellow leek rice porridge, egg, and mochi
Sea bream chazuke with sesame sauce, green laver, and wasabi

Side dishes: Three kinds of assortment

Dessert: Agar
Red bean paste, strawberry, kiwi, and orange
Cider drizzle, mint

*The menu may change depending on the ingredients available on the day.

Menu (February 2nd - March 1st)
Chopsticks: Abalone, Sweet Shrimp, Sea Urchin Sauce, Mountain Angelica

Appetizer: Grilled Ainame (Seaweed)
Simmered Squid
Simmered Duck Loin

Clearance: Yoshino Kudzu
Haired Cod with Kudzu, Mini Shiitake Mushrooms, Urui Fish, Ume Futoshi, Kinome (Japanese Plum Blossoms)

Sashimi: Yellowtail, Tuna, Alfonsino
Garnish: Hon Wasabi, Tosa Soy Sauce

Simmered Dishes: White-Simmered Kyoto Turnip with Yuzu Miso
Quickly Simmered Bamboo Shoots, Turnip Leaves in Shintada Style, Manganji Sweet Pepper

Grilled Dishes: Grilled Spanish Mackerel
Namasu (Pickled Vegetables) with Dried Persimmon, Spicy-Simmered Kaga Lotus Root

Main Dish: Hida Beef Round Roast Beef, Arugula

Long Onion, Snap Peas, Tomato, Mustard, Balsamic Sauce

Soup: Red Miso

Wrapped Wheat Flour, Namegoko, Mitsuba

Rice: Eel, Young Burdock, Lightly Fried Tofu, Seasoned Rice

Side Dish: Three Assortments

Dessert: Matcha Ice Cream, Agar, Red Bean Paste, Rice Flour

Strawberry, Kiwi, Orange, Brown Sugar Syrup, Mint

*The contents may change depending on the day's availability.

Menu (February 2nd - March 1st)
Chopsticks: Abalone, Sweet Shrimp, Sea Urchin Sauce, Mountain Angelica

Appetizer: Grilled Ainame (Seaweed)
Simmered Squid
Simmered Duck Loin

Clearance: Yoshino Kudzu
Haired Cod with Kudzu, Mini Shiitake Mushrooms, Urui Fish, Ume Futoshi, Kinome (Japanese Plum Blossoms)

Sashimi: Yellowtail, Tuna, Alfonsino
Garnish: Hon Wasabi, Tosa Soy Sauce

Simmered Dishes: White-Simmered Kyoto Turnip with Yuzu Miso
Quickly Simmered Bamboo Shoots, Turnip Leaves in Shintada Style, Manganji Sweet Pepper

Grilled Dishes: Grilled Spanish Mackerel
Namasu (Pickled Vegetables) with Dried Persimmon, Spicy-Simmered Kaga Lotus Root

Main Dish: Hida Beef Round Roast Beef, Arugula

Long Onion, Snap Peas, Tomato, Mustard, Balsamic Sauce

Soup: Red Miso

Wrapped Wheat Flour, Namegoko, Mitsuba

Rice: Eel, Young Burdock, Lightly Fried Tofu, Seasoned Rice

Side Dish: Three Assortments

Dessert: Matcha Ice Cream, Agar, Red Bean Paste, Rice Flour

Strawberry, Kiwi, Orange, Brown Sugar Syrup, Mint

*The contents may change depending on the day's availability.

≪Menu≫ Includes: ＊Seasonal vinegared food or aemono salad ＊Seasonal sake side dish and strong rice bowl ＊Assorted seasonal fish Special dish: chicken mizutaki ＊Enjoy each item in a clay pot 8-inch Assorted sake and appetizers (includes a large plate) *Fried foods, grilled dishes such as broiled dishes, seasonal seafood charcoal-grilled, strong Side dishes: Specially selected Matsusaka beef Shabu-shabu and Sukiyaki *200g of beef (per person) Meals: Mizutaki porridge, bowl-gohan Seasonal takikomi accompaniments, five types of mosui sweets, light and sweet* The course content will change depending on the purchasing situation.

≪Menu≫ Includes: ＊Seasonal vinegared food or salad dressing ＊Seasonal sake side dish and strong rice bowl ＊Assorted seasonal fish Special dish: chicken mizutaki ＊Enjoy each item in a clay pot 8-inch Assorted sake and appetizers (includes a large plate) *Fried foods, grilled dishes such as broiling, seasonal seafood, charcoal-grilled, strong Side dishes: Specially selected Matsusaka beef Shabu-shabu and Sukiyaki *200g of beef (per person) Meals: Mizutaki rice porridge, bowl-gohan, seasonal takikomi accompaniments, five types of sweets, light and sweet* The course content will change depending on the purchasing situation.

■箱の大きさ：縦16㎝ × 横16㎝ × 高さ6.7㎝
■内容量：鮑（130～150g）×2個、すりおろし本山葵（20g）
■原材料：鮑、酒、しょうゆ（大豆、小麦含む）、昆布、山葵
■要冷凍、－18℃以下で保存　約二週間

(Box size: length 24cm x width 37cm x height 6cm)

（箱の大きさ：縦24㎝×横25㎝×高さ6㎝ ）