<September-November Menu>
■ First Dish
■ Lightly Grilled Bonito and Eggplant Mousse with Myoga Grech and Autumn Fruits
■ Tanabe Turnip and Chicken Bouillon with the Aroma of Osaka Mitsuba
■ Grilled Sweet Snapper with Scales, Leek Crème and Red Wine Essence
■ Roasted Japanese Black Beef Fillet with Black Truffle and Matsutake Mushroom, a Fall Attire
■ Fig and Gorgonzola with the Aroma of Spices
■ Bread and After-Dinner Drinks

<December Menu>
■ Truffle-Scented Gougères
■ Lobster Mousse and Tartare with Lily Root Puree and a Flavor of Raspberry
■ Chestnut Velouté with Kawachi Duck Confit
■Poached Blackthroat Seaperch with Tennoji Turnip and Matsunami Cabbage Fondant
■Grilled Japanese Black Beef Loin with Kawachi Lotus Root and Takayama Burdock Root Declinaison
■Pastry Chef's Special Dessert
■Bread and After-Dinner Drink

<January-February Menu>
■Starter Dish
■Winter Yellowtail Mandarin Marinated with Damier Daikon Radish with White Balsamic Vinegar and Honey
■Chestnut and Lily Root Potage with Milt Meunière
■Braised Lobster and Chinese Cabbage with Jerusalem Artichoke Chips and Jude Crostian
■Roasted Japanese Black Beef Fillet with Winter-Style Root Vegetables and Jude Crostian with Cocoa Flavor
■Pastry Chef's Special Dessert
■Bread and After-Dinner Drink

<January-February winter menu> ■Small gift from the guest house■Kanburi and snow crab tartare, Osaka Kintoki carrot remoulade and Kadoma lotus root■A warm potage of Osaka vegetables■Mahata confit, Tanabe radish, clam juice, matcha foam■ Poiret of Kuroge Wagyu beef fillet, Doufinois with Tennoji turnip, Alpine burdock sauce ■Strawberry crème danju ■Bread ■After-meal drink