事前のお支払いをもって予約確定となります。（クレジットカード決済のみ）

◆開催日
3/14(土)、15(日)
3/20(金)、21(土)、22(日)
4/18(土)、19(日)
4/25(土)、26(日)

◆時間
一部：17:00～19:00　8名様
二部：19:15～21:30　8名様

◆メニュー
詳細はこちら（PDF）

■■ Menu (March 2 - April 30) ■■
・Dashi Making Experience
Hana no Ichiban Dashi
・Artisan's Skill Experience
Strawberry Sakuramochi (Kansai Style) Demonstration
・Tea Ceremony Experience
Matcha
・Gardening Experience
Amaniwa Karesansui (Dry Landscape Garden)

・First Tier: Grilled Hassun (Appetizer)
Firefly Squid and Rapeseed Blossoms with Mustard, Vinegar, and Miso
Bamboo Shoots and Konnyaku Sprouts
Stir-fried Young Burdock Root
Snap Peas and Cream Cheese Wrapped in Prosciutto
Sakura Shrimp and Urui Kakiage (Deep-fried Fish Cake)
Spring Cabbage and Smoked Salmon
Spanish Mackerel and Butterburdock Root Grilled with Miso and Myoga Vinegar
Green Asparagus and Shrimp Young corn with sesame dressing
Egg with tartar sauce

Second Tier: Japanese Sweets
Warabimochi (bracken-starch dumplings), soybean flour
Strawberry milk pudding
Almond tuile
Wasanbon spring rakugan (rakugan sweets)

Third Tier: Spring Fruit Garden
Strawberries, melon, dekopon (pumpkin), kiwi fruit, edible flowers, and anglaise sauce

Flower Chirashi Sushi
Shrimp, steamed abalone, simmered conger eel, shiitake mushrooms, dried gourd, shredded egg, petaled lily bulb, and green beans
Clear Soup
Young bamboo shoots, small radish, and kinome (leaf buds)

Drinks
Three seasonal select teas

■■ Menu (March 2 - April 30) ■■
・Dashi Making Experience
Hana no Ichiban Dashi
・Artisanal Skills Experience
Kansai-style Sakuramochi (Sakura Mochi)
・Tea Ceremony Experience
Matcha
・Gardening Experience
Amaniwa Karesansui (Dry Landscape Garden)

・First Tier: Grilled Hassun (Grilled Appetizer)
Firefly Squid and Rapeseed Blossoms with Mustard, Vinegar, and Miso
Bamboo Shoots and Konnyaku Sprouts
Stir-fried Young Burdock Root
Snap Peas and Cream Cheese Wrapped in Prosciutto
Sakura Shrimp and Urui Kakiage (Deep-fried Fish Cake)
Japanese-Style Roast Beef
Spring Cabbage and Smoked Salmon
Spanish Mackerel and Butterburdock Root Grilled with Miso and Myoga Vinegar
Green Asparagus and Shrimp Young corn with sesame dressing
Egg with tartar sauce

Second Tier: Japanese Sweets
Warabimochi (bracken-starch dumplings), soybean flour
Strawberry milk pudding
Almond tuile
Wasanbon spring rakugan (rakugan sweets)

Third Tier: Spring Fruit Garden
Strawberries, melon, dekopon (pumpkin), kiwi fruit, edible flowers, and anglaise sauce

Flower Chirashi Sushi
Shrimp, steamed abalone, simmered conger eel, shiitake mushrooms, dried gourd, shredded egg, petaled lily bulb, and green beans
Clear Soup
Young bamboo shoots, small radish, and kinome (leaf buds)

Drinks
Three seasonal select teas

Menu (March 2-31)
Appetizer: Shellfish Salad and Spring Mountain Greens with Leaf Buds and Vinegar Jelly
Steamed Abalone, Flathead, Cockle
Rape Blossoms, Urui, Roasted Karasumi
Simmered Soup: Live Clams, True Clams, Spring Radish, Curly Carrots, Petal Carrots, Yuzu
Sashimi: Seared Bonito and Three Seasonal Sashimi
Garnish: Wasabi Soy Sauce, Chirizu Vinegar, Sun-Dried Salt
Sake Dish: Bamboo Shoots and Konnyaku, Squid with Leaf Buds
Stir-fried Young Burdock, Bonito Flowers, Braised Firefly Squid with Flower Wasabi
Prawn and Green Asparagus Young corn with sesame dressing
Spring cabbage and smoked salmon
Spinach and wasabi greens in vinegar
Appetizers: Charcoal-grilled Omi beef, whole mountain angus (mountain buckwheat)
Rock salt, wasabi-diluted soy sauce, Kinzanji miso
Main dish: Spring vegetable tempura, lemon, seaweed salt, roasted rice salt
Plated dish: Abalone shabu-shabu with liver and ponzu sauce
Lettuce, wakame seaweed, abalone mushrooms, and green nori seaweed
Or abalone and new potato butter-grilled rice
Rice: Bamboo shoot and sakura shrimp rice pot
Or Wagyu beef sukiyaki rice pot
Pickled vegetables, red miso soup
Dessert: Strawberry yogurt sorbet
Or seasonal fruit

Menu (March 2-31)
Appetizer: Shellfish Salad and Spring Mountain Greens with Leaf Buds and Vinegar Jelly
Steamed Abalone, Flathead, Cockle
Rape Blossoms, Urui, Roasted Karasumi
Simmered Soup: Live Clams, True Clams, Spring Radish, Curly Carrots, Petal Carrots, Yuzu
Sashimi: Seared Bonito and Three Seasonal Sashimi
Garnish: Wasabi Soy Sauce, Chirizu Vinegar, Sun-Dried Salt
Sake Dish: Bamboo Shoots and Konnyaku, Squid with Leaf Buds
Stir-fried Young Burdock, Bonito Flowers, Braised Firefly Squid with Flower Wasabi
Prawn and Green Asparagus Young corn with sesame dressing
Spring cabbage and smoked salmon
Spinach and wasabi greens in vinegar
Appetizers: Charcoal-grilled Omi beef, whole mountain angus (mountain buckwheat)
Rock salt, wasabi-diluted soy sauce, Kinzanji miso
Main dish: Spring vegetable tempura, lemon, seaweed salt, roasted rice salt
Plated dish: Abalone shabu-shabu with liver and ponzu sauce
Lettuce, wakame seaweed, abalone mushrooms, and green nori seaweed
Or abalone and new potato butter-grilled rice
Rice: Bamboo shoot and sakura shrimp rice pot
Or Wagyu beef sukiyaki rice pot
Pickled vegetables, red miso soup
Dessert: Strawberry yogurt sorbet
Or seasonal fruit

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

Menu (January 26th - March 1st)
Appetizer: Bamboo Shoots and Tiger Prawns with Kinome Jelly
Urui (Japanese Russet Seaweed), Rape Blossoms, and Fried Onions
Simmered Food Soup: Steamed Spanish Mackerel in Sake, Homemade Saikyo Style
Fried Tofu, Plum, Daikon Radish, Carrot, and Curly Fish, Mixed Mustard
Sashimi: Four Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chirizu (Chicken Vinegar), and Sun-Dried Salt
Grilled Food: Hana no Ryu Yellowtail and Daikon Radish, Grilled Yellowtail, Daikon Radish Steak
Yuzu Pepper Sleet Sauce, Mizuna Salad
[+¥1,000] Substitute Grilled Yellowtail with Sliced Japanese Black Beef Sirloin
Seasonal Vegetables: Wakasagi (Smelt), Tempura or Nanbanzuke
Pot: Steamed Egg Custard with Cod Milt, Shrimp Potato, Shiitake Mushroom
Salmon Roe, Silver Bean Paste, Sprinkled Yuzu, Mitsuba Sprouts
Rice: Vinegared Pudding with Blowfish, Burdock, Carrot, Green Onion
Pickles, Red Miso Soup
Dessert: Royal Milk Tea Pudding
Fresh Cream, Strawberry, Pistachio, Mint
Or Seasonal Fruit

Menu (March 2-31)

Appetizer: Usui Sesame Tofu, Shrimp Caviar, boiled broad beans
Shrimp flower spikes, common jelly, corn sprouts
Simmered dish: Live clams, spring radish, kagutsumi, petal carrot, yuzu
Sashimi: Three kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, sun-dried salt
Sake dishes: Bamboo shoots and konjac, squid with kinome (leaf buds)
Stir-fried young burdock, bonito flakes, small octopus and rape blossoms, fried egg
Needle fish and wasabi flakes Taste-Better Vinegar Jelly
Spring Cabbage and Smoked Salmon
Appetizer: Wagyu Roast Beef, Seasonal Grilled Vegetables
Onion Sauce, Butterbur Miso
[+¥3,000] Change to Charcoal-Grilled Omi Beef
Main Dish: Breaded Sea Bream Milt, Fried Sakura Shrimp and Green Asparagus
Lemon, Seaweed Salt, Homemade Tartar Sauce
Pot: Simmered Young Bamboo Leaves, Sea Bream Roe, Snap Peas, and Leaf Buds
Rice: Firefly Squid and Butterbur Rice, Pickles, and Red Miso Soup
Dessert: Strawberry Yogurt Sorbet
Or Seasonal Fruit

Menu (January 26th - March 1st)
Appetizer: Bamboo Shoots and Tiger Prawns with Kinome Jelly
Urui (Japanese Russet Seaweed), Rape Blossoms, and Fried Onions
Simmered Food Soup: Steamed Spanish Mackerel in Sake, Homemade Saikyo Style
Fried Tofu, Plum, Daikon Radish, Carrot, and Curly Fish, Mixed Mustard
Sashimi: Four Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chirizu (Chicken Vinegar), and Sun-Dried Salt
Grilled Food: Hana no Ryu Yellowtail and Daikon Radish, Grilled Yellowtail, Daikon Radish Steak
Yuzu Pepper Sleet Sauce, Mizuna Salad
[+¥1,000] Substitute Grilled Yellowtail with Sliced Japanese Black Beef Sirloin
Seasonal Vegetables: Wakasagi (Smelt), Tempura or Nanbanzuke
Pot: Steamed Egg Custard with Cod Milt, Shrimp Potato, Shiitake Mushroom
Salmon Roe, Silver Bean Paste, Sprinkled Yuzu, Mitsuba Sprouts
Rice: Vinegared Pudding with Blowfish, Burdock, Carrot, Green Onion
Pickles, Red Miso Soup
Dessert: Royal Milk Tea Pudding
Fresh Cream, Strawberry, Pistachio, Mint
Or Seasonal Fruit

Menu (March 2-31)

Appetizer: Usui Sesame Tofu, Shrimp Caviar, boiled broad beans
Shrimp flower spikes, common jelly, corn sprouts
Simmered dish: Live clams, spring radish, kagutsumi, petal carrot, yuzu
Sashimi: Three kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, sun-dried salt
Sake dishes: Bamboo shoots and konjac, squid with kinome (leaf buds)
Stir-fried young burdock, bonito flakes, small octopus and rape blossoms, fried egg
Needle fish and wasabi flakes Taste-Better Vinegar Jelly
Spring Cabbage and Smoked Salmon
Appetizer: Wagyu Roast Beef, Seasonal Grilled Vegetables
Onion Sauce, Butterbur Miso
[+¥3,000] Change to Charcoal-Grilled Omi Beef
Main Dish: Breaded Sea Bream Milt, Fried Sakura Shrimp and Green Asparagus
Lemon, Seaweed Salt, Homemade Tartar Sauce
Pot: Simmered Young Bamboo Leaves, Sea Bream Roe, Snap Peas, and Leaf Buds
Rice: Firefly Squid and Butterbur Rice, Pickles, and Red Miso Soup
Dessert: Strawberry Yogurt Sorbet
Or Seasonal Fruit

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Plan Details ■■
・Private room guaranteed *Free room charge
・Kaiseki course
・Free drinks (last order 90 minutes)
　Includes: Bottled beer, shochu, sake, soft drinks
　　[+¥500] Add red or white wine

■■ Menu (1/5-2/27) ■■
Appetizers: Herring roe and rape blossoms, octopus in Numata dressing, fried egg in a cloth wrapper, simmered shrimp, white fish and kelp-marinated kinome sushi
　　Lily root and black bean tea cloth, fried taro with poppy seeds, new Karasumi daikon radish, broad beans
Simmered dish soup: Turnip with sleet, deep-fried pufferfish with yuzu, shrimp potato, crispy vegetables, sprinkled yuzu
Sashimi: Two kinds of seasonal sashimi, garnish, wasabi soy sauce Ponzu sauce, sun-dried salt
Appetizer: Omi beef roast beef, seasonal grilled vegetables, onion sauce, black moromi sauce
Main dish: Tempura, snow crab, scallops, Kaga lotus root, maitake mushrooms, green onions, lemon, seaweed salt, tempura dashi
Pot: Steamed egg custard with grilled cod milt, white fish, tiger prawns, ginkgo nuts, shiitake mushrooms, salmon roe, silver bean paste, and colored mitsuba
Rice: Steamed conger eel and root vegetable rice, pickles, and red miso soup
Dessert: Seasonal

Menu (March 2 - April 24)

Appetizer: Bamboo shoots, konnyaku, and squid dressed with kinome (green buds)
Stir-fried young burdock root Bonito flakes, fried egg wrapped in a cloth
Needlefish sushi, vinegared myoga ginger, simmered shrimp
Green asparagus rice crackers
Snap peas and cream cheese wrapped in prosciutto
Simmered dish: White fish pounded with kudzu, egg tofu, and curly sardines
Petal radish, carrot, pickled plum, and yuzu
Sashimi: Assortment of three seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, and sun-dried salt
Appetizers: Omi beef roast beef, seasonal grilled vegetables
Onion sauce, butterbur and miso paste
Main dish: Firefly squid and spring mountain vegetable tempura
Lemon, wholesale tempura dashi, and seaweed salt
Pot: Boiled young bamboo shoots, sea bream roe, butterbur, and leaf buds
Rice: Sakura shrimp and rape blossom rice in a pot, pickles, and red miso soup
Dessert: Seasonal dishes

■■ Plan Details ■■
・Guaranteed private room (no room charge)
・Kaiseki course
・Free drinks (last order 90 minutes)
Includes: Bottled beer, shochu, sake, and soft drinks
　　[+¥500] Add red or white wine

■■ Menu (January 5th - February 27th) ■■
Appetizer: Boiled pufferfish and red snow crab with white dressing, rape blossoms, kumquat
Simmered dish: Clams in a bowl, deep-fried silken clams, green onions, carrots, yuzu
Sashimi: Three kinds of seasonal sashimi, garnish: Wasabi soy sauce, chili vinegar
Appetizer: Herring roe marinated in mizuna, octopus with numata dressing, fried egg in a cloth wrapper, simmered shrimp, white fish with kelp and kinome sushi
Lily root and black bean tea cloth, fried taro with poppy seeds, turnip, broad beans
Appetizer: Fried pufferfish, shrimp potato, kudzu strips, green chili peppers, vinegared
Potted dish: Shogoin radish, mushrooms with yuba sauce, salmon roe, wasabi, mitsuba sprouts
Rice: Snow crab rice in a pot, pickles, red miso soup
Dessert: Seasonal dishes

■■ Menu (March 2 - April 24)
■■
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Food Soup: Live Clams, Spring Daikon Radish, and Curly
Petal Carrots and Leaf Buds
Sashimi: Three Seasonal Sashimi Assortments
Garnish: Wasabi Soy Sauce and Chili Vinegar
Appetizer: Bamboo Shoots and Konjac, Squid with Leaf Buds
Stir-fried Young Burdock Dried bonito flakes, fried egg wrapped in a cloth
Needlefish sushi, vinegared myoga ginger, simmered shrimp
Green asparagus, fried rice crackers
Snap peas, cream cheese, and prosciutto wrapped in prosciutto
Side dish: Abalone and new potatoes baked with butter
Bowled vegetables: Simmered young bamboo shoots, sea bream roe, butterbur, and leaf buds
Rice: Lightly cooked bean rice, pickles, and red miso soup
Dessert: Seasonal

Menu (March 2-31)
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Soup: Crushed White Fish with Kudzu, Egg and Tofu
Kidney Root, Daikon Radish with Petal, Carrot, Plum Paste, and Leaf Buds
Sashimi: Three Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chili Vinegar, and Sun-Dried Salt
Appetizer: Bamboo Shoots and Konjac, Squid with Leaf Buds, and Stir-fried Young Burdock Flower Bonito
Shrimp-fried Egg, Small Sea Bream Kosode Sushi, Vinegared Myoga
Simmered Shrimp, Green Asparagus Rice Crackers
Snap Peas and Cream Cheese Wrapped in Prosciutto
Side Dish: Cherry Salmon and Butterbur Grilled with Miso, Butterbur Country-Style Stew
Main Dish: Spring Vegetable Tempura, Lemon, Seaweed Salt, Roasted Rice Salt
[+¥1,500] Change to Spring Lively Tempura (Prawn, Firefly Squid, Three Types of Spring Vegetables)
Pot: Deep-fried New Potatoes and Sea Bream
Sakura Shrimp with Sweet Sauce, Green Nori Seaweed, Green Onion
Rice: Octopus and Rape Blossom Rice Cooker, Pickles, Red Miso Soup
Dessert: Strawberry Panna Cotta
Or Seasonal Fruit

Menu (March 2-31)
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Soup: Crushed White Fish with Kudzu, Egg and Tofu
Kidney Root, Daikon Radish with Petal, Carrot, Plum Paste, and Leaf Buds
Sashimi: Three Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chili Vinegar, and Sun-Dried Salt
Appetizer: Bamboo Shoots and Konjac, Squid with Leaf Buds, and Stir-fried Young Burdock Flower Bonito
Shrimp-fried Egg, Small Sea Bream Kosode Sushi, Vinegared Myoga
Simmered Shrimp, Green Asparagus Rice Crackers
Snap Peas and Cream Cheese Wrapped in Prosciutto
Side Dish: Cherry Salmon and Butterbur Grilled with Miso, Butterbur Country-Style Stew
Main Dish: Spring Vegetable Tempura, Lemon, Seaweed Salt, Roasted Rice Salt
[+¥1,500] Change to Spring Lively Tempura (Prawn, Firefly Squid, Three Types of Spring Vegetables)
Pot: Deep-fried New Potatoes and Sea Bream
Sakura Shrimp with Sweet Sauce, Green Nori Seaweed, Green Onion
Rice: Octopus and Rape Blossom Rice Cooker, Pickles, Red Miso Soup
Dessert: Strawberry Panna Cotta
Or Seasonal Fruit

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

Menu (January 26th - March 1st)

Appetizer: Cauliflower grated with Saikyo miso
Sakura shrimp, French caviar
Cauliflower, pea tendrils
Simmered dish: Sardine meatballs, turnip, carrot with pickled plum, scallions
Sashimi: Two kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, sun-dried salt
Appetizer: Soybean and kelp stew, small octopus with broad bean sake kasu butter
Braised blowfish with shirosai ponzu sauce, maple leaf orchard Green onion
Soba sushi, sweet and sour ginger, snap peas
Spicy konnyaku onion, red kidney carrots, and plum stew
Appetizers: Grilled cod and roe with rapeseed, yuzu radish, and vinegared myoga
Pot: Steamed kuya fish, shrimp, grilled conger eel, ginkgo nuts, and lily root
Silken tofu, silver bean paste, mitsuba (Japanese parsley), and sprinkled yuzu
Rice: Snow crab rice pot, pickles, and red miso soup
Or: Snow crab rice porridge, pickles
(Please choose one dish per group.)
Dessert: Royal milk tea pudding
Fresh cream, strawberries, pistachios, and mint
Or: Seasonal fruit

■■ Menu (March 2-31)
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Soup: Rafted Whitebait, Egg and Tofu
Bent, Petal Daikon Radish, Carrot, Plum Crust, and Yuzu
Sashimi: Two Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chili Vinegar, and Sun-Dried Salt
Appetizer: Bamboo Shoots and Konjac, Squid with Sprouts, and Stir-fried Young Burdock Bonito flakes
Fried egg wrapped in a cloth, small sea bream sushi, vinegared myoga
Simmered shrimp, fried green asparagus rice crackers
Snap peas and cream cheese wrapped in prosciutto
Appetizers: Grilled Spanish mackerel buds, country-style butterbur
Pot: Deep-fried new potatoes and sea bream
Sakura shrimp with thickened sauce, green laver, and green onions
Rice: Lightly seasoned bean rice pot, pickles, red miso soup
[+¥1,000] Change to octopus and rapeseed flower rice
Dessert: Strawberry panna cotta
Or seasonal fruit

Menu (January 26th - March 1st)

Appetizer: Cauliflower grated with Saikyo miso
Sakura shrimp, French caviar
Cauliflower, pea tendrils
Simmered dish: Sardine meatballs, turnip, carrot with pickled plum, scallions
Sashimi: Two kinds of seasonal sashimi, garnish
Wasabi soy sauce, chiri vinegar, sun-dried salt
Appetizer: Soybean and kelp stew, small octopus with broad bean sake kasu butter
Braised blowfish with shirosai ponzu sauce, maple leaf orchard Green onion
Soba sushi, sweet and sour ginger, snap peas
Spicy konnyaku onion, red kidney carrots, and plum stew
Appetizers: Grilled cod and roe with rapeseed, yuzu radish, and vinegared myoga
Pot: Steamed kuya fish, shrimp, grilled conger eel, ginkgo nuts, and lily root
Silken tofu, silver bean paste, mitsuba (Japanese parsley), and sprinkled yuzu
Rice: Snow crab rice pot, pickles, and red miso soup
Or: Snow crab rice porridge, pickles
(Please choose one dish per group.)
Dessert: Royal milk tea pudding
Fresh cream, strawberries, pistachios, and mint
Or: Seasonal fruit

■■ Menu (March 2-31)
Appetizer: Spring Cabbage and Smoked Salmon
Cauliflower, Spicy Daikon Radish Jelly
Salted Kelp, Fried Onions, and Small Amaranth
Simmered Soup: Rafted Whitebait, Egg and Tofu
Bent, Petal Daikon Radish, Carrot, Plum Crust, and Yuzu
Sashimi: Two Types of Seasonal Sashimi, Garnish
Wasabi Soy Sauce, Chili Vinegar, and Sun-Dried Salt
Appetizer: Bamboo Shoots and Konjac, Squid with Sprouts, and Stir-fried Young Burdock Bonito flakes
Fried egg wrapped in a cloth, small sea bream sushi, vinegared myoga
Simmered shrimp, fried green asparagus rice crackers
Snap peas and cream cheese wrapped in prosciutto
Appetizers: Grilled Spanish mackerel buds, country-style butterbur
Pot: Deep-fried new potatoes and sea bream
Sakura shrimp with thickened sauce, green laver, and green onions
Rice: Lightly seasoned bean rice pot, pickles, red miso soup
[+¥1,000] Change to octopus and rapeseed flower rice
Dessert: Strawberry panna cotta
Or seasonal fruit

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

Appetizer: Vinegared mozuku seaweed, Unadon (grilled eel on rice), Liver soup, Fruits

Appetizer, small sukiyaki pot, rice, red miso soup, fruit

Appetizer, Sashimi, Grilled dish, Sake and side dish, Rice, Clear soup, Fruit

Menu (March 2-31)

Appetizer: Bamboo shoots, steamed sea bream milt in sake, and water jelly with a delicious jelly garnish.
Sashimi: Three kinds of seasonal fresh fish.
Tempura: Tiger prawns, large prawns prepared rare.
Flying squid with caviar, flounder, and large clams.
Raw sea urchin (2 ways to eat it).
Omi beef fillet, Kagawa white asparagus.
Kaga lotus root, bamboo shoots, broad beans, and Naruto sweet potato.
Palate cleanser: Three kinds of fruit tomato flavor comparison.
Vinegared dish: Seared scallops, rape blossoms, wakame seaweed, radish, and egg yolk in vinegar.
Rice: Tempura rose rice bowl topped with "Toki no Fuku" koshihikari rice from Sado, Niigata Prefecture.
Red miso soup, pickles.
Dessert: Yuzu granita, strawberry, mango, and mint.

■■ Menu ■■
Appetizer: 2 seasonal dishes
Sashimi: 2 seasonal fresh fish
Tempura: 2 prawns, 3 seasonal fresh fish
Raw sea urchin and nori, Japanese black beef fillet wrapped in shiso leaves
5 seasonal vegetables
Palate cleanser: Monthly seasonal dish
Vinegared dish: Crunchy jellyfish vinegared dish
Meal: Tendon / Tenchazuke / Tensoba
Dessert: Seasonal homemade dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■ Appetizer: 2 seasonal dishes Tempura: 2 prawns, live abalone, 4 kinds of seasonal fresh fish, 5 kinds of seasonal vegetables Palate cleanser: A seasonal dish that changes monthly Vinegared dish: Crunchy jellyfish vinegared dish Meal: Tendon / Tenchazuke / Tensoba Dessert: Seasonal homemade dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■ Appetizer: Seasonal Tempura: 1 Tiger Prawn, Deep-fried Shrimp Bread, 3 Types of Seasonal Fresh Fish, 5 Types of Seasonal Vegetables, Homemade Deep-fried Yuba Tofu Refresher: Harihari Salad with Ponzu Dressing Vinegared Dish: Awaji Mozuku Seaweed Vinegar Meal: Tendon / Tenchazuke, Pickles, Red Dashi Dessert: Seasonal Homemade Dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu ■■ Appetizer: Seasonal Tempura: 1 Tiger Prawn, Deep-fried Shrimp Bread, 2 Types of Seasonal Fresh Fish, 4 Types of Seasonal Vegetables, Homemade Deep-fried Yuba Tofu Refresher: Harihari Salad with Ponzu Dressing Meal: White Rice, Deep-fried Vegetables, Pickles, Red Soup Dessert: Seasonal Homemade Dessert

■■ One drink of your choice included ■■ We will prepare one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Benefits ■■
① Anniversary Plan Exclusive Course 🍴
Please enjoy a seasonal course carefully selected by Chef Ebisawa.
② Toasting Drink 🥂
One glass of sparkling wine per person is provided. Non-alcoholic alternatives are available on request.
③ Anniversary Dessert
Celebrate with a special flaming presentation 🔥 exclusive to this plan. We will write a short message for your guest on the dessert plate (about 20 characters).

■■ Sample Menu ■■
- Appetizer
- Soup
- Lobster tail (or)
Ezo abalone, Chef’s style
- Omi beef sirloin steak 80g
- Assorted grilled seasonal vegetables
- Kama-cooked white rice or Garlic rice with wagyu
- Pickles and red miso soup
- Flambé dessert (with message plate)

■■ Benefits ■■ ① Anniversary plan exclusive course 🍴 Enjoy a course using seasonal ingredients carefully selected by Chef Ebisawa ② Toast drink 🥂 One glass of sparkling wine per person We can also change to non-alcoholic ③ We will write your desired message on the dessert exclusive to the anniversary dessert plan (20 characters or less) ■■ Menu (example) ■■ ・ Seasonal hors d'oeuvres ・ Braised Wagyu beef and foie gras with potato puree ・ Consommé soup with estragon flavor ・ Butter-grilled Ezo abalone ・ Live spiny lobster chef's choice style ・ Omi beef steak fillet 80g or sirloin 100g ・ Colorful grilled vegetables ・ Pot-cooked white rice or garlic rice ・ Pickles and red soup ・ Anniversary dessert (with message plate)

Menu (March 1 - April 30)

Seared Scallops in Young Bamboo Steak

Saint-Germain Potage

Fresh Kadaif Fish with Plum Tartar Sauce

Lobster Tail or Hokkaido Abalone

Omi Beef Loin Steak 80g

-Loin 100g + ¥2,500
-Loin 120g + ¥4,500
-Filet 80g + ¥1,800
-Filet 100g + ¥4,300
-Filet 120g + ¥6,300

Colorful Grilled Vegetables

Sado Specially Cultivated "Toki no Fuku" Rice Cooked in a Pot / Garlic Rice with Wagyu Beef / Homemade Hayashi Rice

Pickled Vegetables and Red Mashi Soup

Crème Brûlée with Fruit and Sherbet

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

Menu (March 1 - April 30)

Hana Salad

Saint-Germain Potage

Omi Beef Loin Steak 80g

-Loin 100g + ¥2,500
-Loin 120g + ¥4,500
-Filet 80g + ¥1,800
-Filet 100g + ¥4,300
-Filet 120g + ¥6,300

Colorful Grilled Vegetables

Sado Specially Cultivated "Toki no Fuku" Rice Cooked in a Pot

Or Garlic Rice with Wagyu Beef

Pickled Vegetables and Red Miso Soup

Vanilla Ice Cream or Sherbet

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

Menu (March 1 - April 30)

Hana Salad

Saint-Germain Potage

80g Japanese Black Beef Loin Steak

-100g Loin + ¥2,500
-120g Loin + ¥4,500
-80g Fillet + ¥1,800
-100g Fillet + ¥4,300
-120g Fillet + ¥6,300

Colorful Grilled Vegetables

Sado Specially Cultivated "Toki no Fuku" Rice Cooked in a Pot
[+¥1,200] Change to Garlic Rice with Wagyu Beef

Pickled Vegetables and Red Mashi Soup

Vanilla Ice Cream or Sherbet

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (March 1 - April 30) ■■
・Firefly Squid and New Potatoes with Thin Bean Jade Sauce
・Consommé Soup
・Beef Marinated in Miso (Salad)
・Japanese Black Beef Steak
　[Filet] 100g ¥18,000, 120g ¥21,000, 140g ¥23,000
　[Loin] 120g ¥18,000, 140g ¥21,000, 160g ¥23,000
・Colorful Grilled Vegetables
・Sado Specially Cultivated "Toki no Fuku" Rice Cooked in a Pot
[+¥1,200] Change to Garlic Rice with Wagyu Beef
・Pickled Vegetables and Red Mashi Soup
・Seasonal Dessert

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (March 1 - April 30) ■■
・Firefly Squid and New Potatoes with Thin Bean Jade Sauce
・Grilled Wagyu Beef with Citrus Flavor
・Teppanyaki Abalone with the Aroma of Fermented Butter
・Lightly Roasted Spring Vegetables with Arima Sansho Pepper Tapenade
・"Direct from the Farm" Omi Beef Teppanyaki
　[Filet] 80g ¥23,000, 100g ¥26,000, 120g ¥28,000
　[Loin] 100g ¥23,000, 120g ¥26,000, 140g ¥28,000
・Harihari Salad
・Sakura Shrimp and Garlic Rice
　Or Sado Specially Cultivated "Toki no Fuku" Rice Cooked in a Pot
　Pickles and Red Mashi Soup
・Seasonal Dessert

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

■■ Menu (March 1 - April 30) ■■
・Firefly Squid and New Potatoes with Thin Bean Jade Sauce
・Grilled Wagyu Beef with Citrus Flavor
・Spring Vegetable Beignet
・Pan-fried Fresh Fish with Saikyo Miso and Vin Blanc Sauce
・Live Tiger Prawns and Scallops Teppanyaki
[+¥5,000] Change to Steamed Abalone in Salt
・Granite to Cleanse the Palate
・Omi Beef Steak
　[Filet] 80g ¥28,500, 100g ¥31,500, 120g ¥33,500
　[Loin] 100g ¥28,500, 120g ¥31,500, 140g ¥33,500
・Colorful Grilled Vegetables
・Sado Specially cultivated "Toki no Fuku" rice, cooked in a pot

Or Sakura shrimp and garlic rice

Pickled vegetables, red miso soup

Seasonal dessert

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

Menu (March 1 - April 30)

Bite-sized Grilled Sushi (Kombu-marinated Sea Bream and Seaweed)

Grilled Wagyu Beef with Citrus Flavor

Spring Vegetable Beignets

Grilled Foie Gras with Kyoto-Style Sauce and Simmered Daikon Radish

Fresh Spiny Lobster (1/2) Teppanyaki

Steamed Fresh Abalone (150g) with Sansho Pepper Tapenade

Granite to Cleanse the Palate

Omi Beef Steak (80g Fillet or 100g Loin)

Colorful Grilled Vegetables

Sado Specially Cultivated "Toki no Fuku" Rice Cooked in a Pot / Sakura Shrimp Garlic Rice / Hayashi Rice

Pickled Vegetables and Red Mashi Soup

Seasonal Dessert

■■ One drink of your choice included ■■ We will provide one drink of your choice from the following drinks for each person. ・Draft beer ・Wine (sparkling, red, white) ・Fruit liquor (plum, peach, yuzu) ・Various soft drinks

We can prepare your order from 3,300 yen (tax included) depending on your desired budget. In addition to bouquets, we also accept orders for flower arrangements. If you have any requests regarding colors or types of flowers, please write them in the request column.