Kaiseki course “Irodori — Shinshu Beef Grill” featuring teppanyaki-style Shinshu beef as the main course
[Appetizer] Chrysanthemum and apple cocktail, deep-fried squid with nuts, Brussels sprouts, jelly, and trout roe. [Soup] Shogoin radish and oyster snow foam, maple leaf gluten, bok choy, and yuzu. [Sashimi] Three kinds of sashimi of the day, complete garnish. [Medium Plate] Deep-fried winter Spanish mackerel and Kyoto sweet potato, grated plum, fried burdock, and snap peas. [Main Dish] Shinshu beef teppanyaki. Apple and onion sauce, seaweed salt [Snack] Grilled kabosu yellowtail, salted yogurt, crispy fried fish, pearl onions, Romanesco, and snake-basket lotus root pickles [Main Course] Koshihikari rice from Nagano Prefecture [Dinner Bowl] Miso soup from Sekiya Brewery in Yudanaka [Pickles] Countryside pickles [Dessert] Strawberry mousse, Kyoto roasted green tea ice cream, and an amuse-bouche of white chocolate and strawberry jam
[Appetizer] Chrysanthemum and apple cocktail, deep-fried squid with nuts, Brussels sprouts, jelly, and trout roe. [Soup] Shogoin radish and oyster snow foam, maple leaf gluten, bok choy, and yuzu. [Sashimi] Three kinds of sashimi of the day, complete garnish. [Medium Plate] Deep-fried winter Spanish mackerel and Kyoto sweet potato, grated plum, fried burdock, and snap peas. [Main Dish] Shinshu beef Shabu-shabu [Appetizer] Grilled kabosu yellowtail, salted yogurt, crispy fried fish, pearl onions, Romanesco, and snake-basket lotus root pickles [Main Course] Nagano Prefecture Koshihikari rice [Main Course] Miso soup from Yudanaka Sekiya Brewery [Pickles] Countryside pickles [Dessert] Strawberry mousse, Kyoto roasted green tea ice cream, and white chocolate and strawberry jam amuse-bouche
¥10,000Tax included
Kaiseki course centered on Seafood Shabu-Shabu — IRODORI: Seafood Shabu-Shabu)
[Appetizer] Chrysanthemum and apple cocktail, deep-fried squid with nuts, Brussels sprouts, jelly, and trout roe. [Soup] Shogoin radish and oyster snow foam, maple leaf gluten, bok choy, and yuzu. [Sashimi] Three kinds of sashimi of the day, complete garnish. [Medium Plate] Deep-fried winter Spanish mackerel and Kyoto sweet potato, grated plum, fried burdock, and snap peas. [Main Dish] Seafood Shabu-shabu [Appetizer] Grilled kabosu yellowtail, salted yogurt, crispy fried fish, pearl onions, Romanesco, and snake-basket lotus root pickles [Main Course] Koshihikari rice from Nagano Prefecture [Main Course] Miso soup from Yudanaka Sekiya Brewery [Pickles] Countryside pickles [Dessert] Strawberry mousse, Kyoto roasted green tea ice cream, and an amuse-bouche of white chocolate and strawberry jam
¥10,000Tax included
Kaiseki course “Hanayagi” featuring a hot-stone grilled Shinshu beef steak as the main course
[Appetizer] Chrysanthemum and apple cocktail, deep-fried squid with nuts, Brussels sprouts, jelly, and trout roe [Soup] Shogoin radish and oyster snow foam, maple leaf gluten, bok choy, and yuzu [Sashimi] Three kinds of sashimi of the day, complete garnish [Medium Plate] Deep-fried winter Spanish mackerel and Kyoto sweet potato, grated plum, fried burdock, and snap peas [Main Dish] Shinshu beef fillet steak on a hot stone Served with: skewered kabosu and yellowtail, wasabi, seaweed salt, and yuzu pepper. [Appetizer] Grilled kabosu yellowtail, salted yogurt, crispy fried fish, pearl onions, Romanesco, and snake-basket lotus root pickles. [Main Course] Koshihikari rice from Nagano Prefecture. [Main Course] Miso soup from Sekiya Brewery in Yudanaka. [Pickles] Countryside pickles. [Dessert] Strawberry mousse, Kyoto roasted green tea ice cream, and an amuse-bouche of white chocolate and strawberry jam.