■As this is a special menu, we are unable to change ingredients or accommodate allergies. We apologize for any inconvenience and appreciate your understanding.
■The menu may change depending on the supply situation.

[Menu 12/23-25]
Appetizers: Mackerel Sushi Roll
Fugu Skin Jellyfish
Sea Cucumber Vinegar
Dried Persimmon and Walnut Butter
Herring Roe Pickled in Matsumae
Prosciutto and Hakata Bread
Steamed Sea Urchin and Egg Soup, Sesame Tofu, and Silver Bean Paste
Soup: Turnip Paste with Mirror Ice
Tilefish, Kyoto Carrot Shiitake mushrooms, ginkgo nuts, yuzu
Sashimi: Snow enclosure
Today's sashimi
Fish: Grilled cod roe
Soft roe, steamed daikon radish, horenso grass, yuzu miso
Main Dish: Low-temperature roasted Japanese black beef
Fried shrimp potato, sun-dried tomatoes
Meal: Oyster soba
Dessert: Seasonal yam and yam balls
Sake lees soup, millet gluten

■ Toast Drink
You can choose your favorite drink from the following options on the day:
Sparkling wine / Draft beer / Orange juice / Apple juice / Ginger ale / Cola / Oolong tea

■As this is a special menu, we are unable to change ingredients or accommodate allergies. We apologize for any inconvenience and appreciate your understanding.
■The menu may change depending on the supply situation.

[Menu 12/23-25]
Appetizers: Mackerel Sushi Roll
Fugu Skin Jellyfish
Sea Cucumber Vinegar
Dried Persimmon and Walnut Butter
Herring Roe Pickled in Matsumae
Prosciutto and Hakata Bread
Steamed Sea Urchin and Egg Soup, Sesame Tofu, and Silver Bean Paste
Soup: Turnip Paste with Mirror Ice
Tilefish, Kyoto Carrot Shiitake mushrooms, ginkgo nuts, yuzu
Sashimi: Snow enclosure
Today's sashimi
Fish: Grilled cod roe
Soft roe, steamed daikon radish, horenso grass, yuzu miso
Main Dish: Low-temperature roasted Japanese black beef
Fried shrimp potato, sun-dried tomatoes
Meal: Oyster soba
Dessert: Seasonal yam and yam balls
Sake lees soup, millet gluten

■ Toast Drink
You can choose your favorite drink from the following options on the day:
Sparkling wine / Draft beer / Orange juice / Apple juice / Ginger ale / Cola / Oolong tea

■As this is a special menu, we are unable to change ingredients or accommodate allergies. We apologize for any inconvenience and appreciate your understanding.
■The menu may change depending on the availability of ingredients.
■Photos are for illustrative purposes only.

[New Year's Eve Set]
Made with En's Special Koji: En's Special Amazake Koji Apple Juice
Side Dish: Crab Miso and Yuzu Fragrant Tofu
Wasabi and Delicious Dashi Chawanmushi
Potato Salad with Shredded Pork
Simmered Chinese Cabbage
Main Dish: Grilled Spanish Mackerel with Saikyo Style
Lotus Root Kinpira with Cheese Sauce and Powdered Sansho Pepper
Sashimi: Today's Sashimi
Various Garnishes
Meal: Handmade Soba Noodles with Condiments
Today's Dessert

<red>■As this is a special menu, we are unable to change ingredients or accommodate allergies. We apologize for any inconvenience and appreciate your understanding.
■ The menu may change depending on the ingredients' availability.
■ The photo is for illustrative purposes only.

[New Year's Eve Set]
Dishes: 1. Mackerel Sushi Roll
2. Crab Sashimi with Apple Jam
3. Herring Roe with Matsumae Pickles
4. Yuzu-Scented Tofu with Wasabi
5. Cream Cheese with Sake Kasu Sauce
6. Simmered Pufferfish Skin with Jellied Fugu
7. Dried Persimmon with Walnut Butter
8. Shredded Pork with Potato Salad
9. En's Special Boiled Fish
Seasonal Dish: Crab Miso Chawanmushi
Sashimi: Today's Sashimi
Assorted Garnishes
Grilled Dishes: Winter Cod and Fried Rice Cake with Yuzu and Mizore Sauce
10. Whitefish Milt with Uranchi
Meal: Large Shrimp Tempura and Soba Noodles
11. Komatsuna (Japanese Mustard Spinach), Kamaboko (Pork Boiled in a Rice Bowl), Green Onion, and Yuzu
Dessert: Matcha Chocolate Cake with Seasonal Fruits

■As this is a special menu, we are unable to change ingredients or accommodate allergies. We apologize for any inconvenience and appreciate your understanding.
■The menu may change depending on the availability of ingredients.
■The photo is for illustrative purposes only.

[New Year's Celebration Meal]
Celebratory Appetizers: 1. Herring Roe Matsumae Pickles
2. Red and White Kamaboko (Steamed Fishcakes)
3. Zodiac Castella
4. Chestnut Orange Kindan (Golden Balls)
5. Rice Crackers (Tazukuri)
6. Kodakara Shrimp (Children's Birthstones)
7. Black Beans
Sashimi: Today's Sashimi
Assorted Garnishes
Stew: En's Special Simmered Potato
Grilled: Silver Cod (First Frozen Season)
7. Kinpei (Kinpei) with Chinese Cabbage and Asparagus, Grilled Daikon Radish in Lees Soup
Zoni: Duck Zoni
8. Duck Kudzu with Kudzu, Rice Cake, Mizuhiki Vegetables, Grilled Green Onion, Shiitake Mushroom, Komatsuna
Today's Dessert

■As this is a special menu, we are unable to change ingredients or accommodate allergies. We apologize for any inconvenience and appreciate your understanding.
■The menu may change depending on the supply situation.

[New Year's Kaiseki (New Year's Day - January 3rd)]
Welcome Bowl: Red Sea Cucumber in Vinegar, Whole Yuzu Citrus
Celebration Appetizer: Herring Roe with Matsumae Pickles
Fried Sesame Tofu, Sea Urchin, Tortoiseshell Bean Paste, Wasabi
Braised Pufferfish Skin with Jellied Fugu
Dried Persimmon and Walnut Butter
Small Sea Bream and Unohana Sushi
Grilled Flat Shell with Seaweed
Children's Blessing Shrimp
Soup: Turnip Sushi Nagashi (Flower Dish)
　　　　　Pacific Cod, Kyoto Carrot, Shiitake Mushroom, Ginkgo Nut, Green Peas, Yuzu Citrus
Sashimi: Flatfish Akebono Sashimi and Layered Tuna
　　　Various Garnishes
Grilled Dishes: Winter Yellowtail (Hatsushimo-yaki)
　　Napa Cabbage and Asparagus Kinpira, Grilled Daikon Radish in Lees Soup
Simmered Dishes: Japanese Black Beef and Shrimp Potato Sukiyaki
　　Fried Maitake Mushroom, Bamboo Spring Onion, Chili Pepper
Meal: Buckwheat Rice Porridge
　　Salmon Roe, Mitsuba (Japanese Trefoil), Yuzu Citrus
　　　　　　Pickles
Dessert: Seasonal Yam and Kindan (Golden Balls)
　　　　　　Small-Sized Milk-Based Sweet Potato Soup, Millet Flour

■ Toast Drink
You may choose your preferred drink from the following options on the day:
Sparkling Wine / Draft Beer / Orange Juice / Apple Juice / Ginger Ale / Coke / Oolong Tea

■As this is a special menu, we are unable to change ingredients or accommodate allergies. We apologize for any inconvenience and appreciate your understanding.
■The menu may change depending on the availability of ingredients.
■The photo is for illustrative purposes only.

[Menu New Year's Day - January 3]
Celebratory Appetizers: 1. Herring Roe with Matsumae Pickles
2. Red and White Kamaboko (Seasonal Boiled Fish Paste)
3. Zodiac Castella
4. Chestnut and Orange Kindan (Golden Dumplings)
5. Rice Crackers with Rice
6. Kodakara Shrimp (Children's Blessing)
7. Black Beans
Appetizer: Tuna with Yamagaki Sauce
8. Green Laver, Shellfish, Wasabi
Simmered Dishes: Sea Bream and Turnip
9. Tofu Flowers, Spinach
Zoni (New Year's Soup): Duck Zoni
1. Duck with Kudzu, Square Mochi, Mizuhiki Vegetables, Shiitake Mushrooms, Gold Leaf

– Menu items may change depending on ingredient availability –

Sample Menu (November 1–Sept 30)

En’s special koji sweet sake apple juice
1.Appetizer
・Simmered Turnip with Minced Chicken Sauce
・Crab-Tomalley Flavored Savory Egg Custard with Crab Meatball
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned
　　with Japanese Plum and Shredded Seaweed
2. Sashimi of the Season
　　Fresh fish of the day
3.Rice Dish
　“Gensenmai-Rice” from Niigata Prefecture
　Miso Soup with Freshwater Clam, Japanese Pickles
4.Main Dish
　～Choose one from the following.Fish meal changes weekly.～
Fish 1
　Grilled Sablefish with White Miso and Kinpira-Style Carrots and Burdock Root with Japanese Pepper
Fish 2
Autumn Salmon Simmered in Pumpkin Cream Sauce with Shimeji Mushrooms, Onion, and Cabbage
Meat
　Roasted and Braised Pork Belly with Salt Seasoning and Fried Vegetables
　with Sesame Miso Sauce

■ Additional orders (available only when a meal is ordered)
・Extra soba (per person) ￥800
・Dessert set (with coffee or tea) ￥1,100

Please note: Menu items are subject to change depending on ingredient availability.

Sample Menu (Nov1–Nov 30)
1. Amuse Bouche
　Savory Egg Custard with Shark Fin and Crab-tomalley, Crab Meatball, and Kumi-Yuba
　 (Fresh Tofu Skin)
2.Assorted Appetizer
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　(Chestnut, Sweet Potato, and shrimp)
・Simmered Pacific Herring and Eggplant
・Scallop and Taro Croquette
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with Plum
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
・Cream Cheese with Shuto Fermented entrails
3.Sashimi of the Season
4.Simmered Dish
　Yukuri Original “Noppei-ni”,　Local simmered dish of Niigata Prefecture
（Chicken, taro, konjc, lotus root, carrot and shiitake mushroom）
5.Fried Dish
　Jumbo Shrimp Tempura Maitake Mushroom Green pepper and Lemon
6.Noodle Dish
　Home-Made Buckwheat Noodle
7.Dessert of the day
　Coffee or tea

Sample Menu (Dec1–Dec30)
1. Amuse Bouche
　Chinese Cabbage Mousse
　Salt-Steamed Monkfish Liver with Grated Daikon Radish with Chili Pepper, Shiso Flower Buds, and Ponzu Jelly
2.Assorted Appetizer
　・Mackerel Rod-shaped Sushi
　・Crab Namasu Salad with Apple Jam
　・Matsumaezuke-Style Pickled Herring Roe
　・Yuzu Tofu with Wasabi in Delicious Broth
　・Cream Cheese with Shuto Fermented entrails
　・Fish Aspic with Puffer Fish Skin
　・Dried Persimmon and Walnut Butter
　・Potato Salad with Shredded Pork
3.Sashimi of the Season
4.Simmered Dish
　Yukuri Original “Noppei-ni”,　Local simmered dish of Niigata Prefecture
（Chicken, taro, konjc, lotus root, carrot and shiitake mushroom）
5.Fried Dish
　Shrimp and Pacific Cod Milt Tempura with Shishito Pepper and Lemon
6.Noodle Dish
　Home-Made Buckwheat Noodle
7.Dessert of the day
　Coffee or tea

Menu items are subject to change depending on ingredient availability.

Sample menu (Sep 1–Sep 30)
1. Amuse Bouche
　Savory Egg Custard with Shark Fin and
　Crab-tomalley, Crab Meatball, and
　Kumi-Yuba (Fresh Tofu Skin)
2.Assorted Appetizer
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
(Chestnut, Sweet Potato, and shrimp)
・Simmered Pacific Herring and Eggplant
・Scallop and Taro Croquette
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with Plum
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
・Cream Cheese with Shuto Fermented entrails
3.Sashimi of the Season
4.Simmered Dish
　Yukuri Original “Noppei-ni”,　Local simmered dishof Niigata Prefecture（Chicken, taro, konjc, lotus root, carrot and shiitake mushroom）
5.Fried Dish
　Jumbo Shrimp Tempura Maitake Mushroom Green pepper and Lemon
6.Noodle Dish
　Home-Made Buckwheat Noodle
7.Whole cake
　Coffee or tea

Sample Menu (Dec1–Dec30)
1. Amuse Bouche
　Chinese Cabbage Mousse
　Salt-Steamed Monkfish Liver with Grated Daikon Radish with Chili Pepper, Shiso Flower Buds, and Ponzu Jelly
2.Assorted Appetizer
　・Mackerel Rod-shaped Sushi
　・Crab Namasu Salad with Apple Jam
　・Matsumaezuke-Style Pickled Herring Roe
　・Yuzu Tofu with Wasabi in Delicious Broth
　・Cream Cheese with Shuto Fermented entrails
　・Fish Aspic with Puffer Fish Skin
　・Dried Persimmon and Walnut Butter
　・Potato Salad with Shredded Pork
3.Sashimi of the Season
4.Simmered Dish
　Yukuri Original “Noppei-ni”,　Local simmered dish of Niigata Prefecture
（Chicken, taro, konjc, lotus root, carrot and shiitake mushroom）
5.Fried Dish
　Shrimp and Pacific Cod Milt Tempura with Shishito Pepper and Lemon
6.Noodle Dish
　Home-Made Buckwheat Noodle
7.Whole cake
　Coffee or tea

~Menu items are subject to change depending on ingredient availability~

[Sample Menu 11/1–11/30]
1.Appetizer Plate
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　(Chestnut, Sweet Potato, and Cucumber)
・Simmered Pacific Herring and Eggplant
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
2.Soup
　Mushroom Soup,Duck Meatball, Lotus Root Manju Bun, Japanese Parsley, and Yuzu
3.Sashimi of the Season
4. Grilled Dish
　Grilled Sablefish with White Miso and Kinpira-Style Carrots and Burdock Root with
　Japanese Pepper
5. Simmered Dish
　Japanese-style Simmered Turnip
　Tender Simmered Conger Eel, Japanese Pepper Sprout tofu,Vegetable Garnish,
　Nameko Mushroom Sauce, and Wasabi
6. Rice Dish
　Minced Beef Rice Burdock, Fried Tofu, Carrot, Green Onions
　Miso Soup with Yukuri Original Miso Blend, Japanese Pickles
7.Dessert
Today’s dessert

~Menu items are subject to change depending on seasonal availability~

Sample Menu (September 1–30)
Appetizers Sesame-vinegar dressing: jellyfish, persimmon, cucumber
Autumn hamo (pike conger) pressed sushi
Ishigaki nazuna (local seasonal vegetable)
Carrot yokan (sweet savory jelly) with a hint of wine
Hōsho-style salmon with karashi egg yolk
Ginkgo nuts skewered as pine-needle style
Deep-fried chicken breast with momiji (maple) leaf presentation
Soup Persimmon shiratama (dumpling)
Soft-shell turtle, shiitake, sasa-negi (bamboo-leaf scallion)
Sashimi Today’s selection of sashimi
Assorted garnishes
Grilled Salted koji-grilled Spanish mackerel with nozawana and grated yam
Pickled myoga ginger, sudachi soy
Simmered En’s special nopei-ni (thick, mildly seasoned vegetable and seafood stew)
Rice Western-style mushroom takikomi gohan (seasoned mixed rice)
Shijimi (corbicula) miso soup, pickles
Dessert Today’s dessert

Sample Menu (October 1–31)
Appetizers Dried persimmon kôshu-age with lemon filling
Chicken liver matsukaze with pine nuts
Koyari squid saikyo-yaki with daikon kinpira
Ayu with roe simmered in Arima style
Cream cheese topped with sake-soy cured fish (shutō)
Anago chirashi sushi (sea eel scattered sushi)
Soup Tilefish (amadai) chrysanthemum-shaped fish cake
Mitsuba, sudachi
Sashimi Today’s selection of sashimi
Assorted garnishes
Grilled Autumn salmon saikyo-yaki
Diced tofu, grated daikon
Simmered Simmered beef short rib with tofu
Satoimo (taro), mushrooms
Rice Autumn five-ingredient gohan (mixed rice)
En’s original blended miso soup, pickles
Dessert Today’s dessert

~Menu items are subject to change depending on ingredient availability~

Sample menu (11/ 1–11/ 30)
1. Amuse Bouche
　Savory Egg Custard with Shark Fin and Crab-tomalley,
　Crab Meatball, and Kumi-Yuba (Fresh Tofu Skin)
2.Assorted Appetizer
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　(Chestnut, Sweet Potato, and shrimp)
・Simmered Pacific Herring and Eggplant
・Scallop and Taro Croquette
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with Plum
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
・Cream Cheese with Shuto Fermented entrails
3.Sashimi of the Season
4.Simmered Dish
　Yukuri Original “Noppei-ni”,　Local simmered dish of Niigata Prefecture（Chicken, taro, konjc, lotus root, carrot and shiitake mushroom）
5.Fried Dish
　Jumbo Shrimp Tempura
　Maitake Mushroom Green pepper and Lemon
6.Noodle Dish
　Home-Made Buckwheat Noodle

Sample Menu (Dec1–Dec30)
1. Amuse Bouche
　Chinese Cabbage Mousse
　Salt-Steamed Monkfish Liver with Grated Daikon Radish with Chili Pepper, Shiso Flower Buds, and Ponzu Jelly
2.Assorted Appetizer
　・Mackerel Rod-shaped Sushi
　・Crab Namasu Salad with Apple Jam
　・Matsumaezuke-Style Pickled Herring Roe
　・Yuzu Tofu with Wasabi in Delicious Broth
　・Cream Cheese with Shuto Fermented entrails
　・Fish Aspic with Puffer Fish Skin
　・Dried Persimmon and Walnut Butter
　・Potato Salad with Shredded Pork
3.Sashimi of the Season
4.Simmered Dish
　Yukuri Original “Noppei-ni”,　Local simmered dish of Niigata Prefecture
（Chicken, taro, konjc, lotus root, carrot and shiitake mushroom）
5.Fried Dish
　Shrimp and Pacific Cod Milt Tempura with Shishito Pepper and Lemon
6.Noodle Dish
　Home-Made Buckwheat Noodle

Additional orders (available only when a meal is ordered)
- Extra soba (1 serving) ¥800
- Dessert set (with coffee or tea) ¥1,100

Please note: Menu items may change depending on ingredient availability.

Sample menu (Nov1–30)
Welcome Drink
YUKURI Original Amazake Apple Juice

1.Appetizer
・Simmered Turnip with Minced Chicken Sauce
・Crab-Tomalley Flavored Savory Egg Custard with Crab Meatball
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with
　Japanese Plum and Shredded Seaweed
2. Sashimi of the Season
　Fresh fish of the day
3.Rice Dish
　“Gensenmai-Rice” from Niigata Prefecture
　Miso Soup with Freshwater Clam, Japanese Pickles
4.Main Dish
　～Choose one from the following.Fish meal changes weekly.～
Fish 1
　Grilled Sablefish with White Miso and Kinpira-Style Carrots and
　Burdock Root with Japanese Pepper
Fish 2
　Autumn Salmon Simmered in Pumpkin Cream Sauce with
　Shimeji Mushrooms, Onion, and Cabbage
Meat
　Roasted and Braised Pork Belly with Salt Seasoning and
　Fried Vegetables with Sesame Miso Sauce

※ Additional orders: Dessert ¥700
Extra soba (per serving) ¥800

Please note: Menu items may change depending on ingredient availability.

[Sample Menu 11/1–11/30]
Welcome Drink
YUKURI Original Amazake Apple Juice

1.Appetizer
・Simmered Turnip with Minced Chicken Sauce
・Crab-Tomalley Flavored Savory Egg Custard with Crab Meatball
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with Japanese Plum and
　Shredded Seaweed
2. Sashimi of the Season
　Fresh fish of the day
3.Rice Dish
　“Gensenmai-Rice” from Niigata Prefecture Miso Soup with
　Freshwater Clam, Japanese Pickles
4.Main Dish
～Choose one from the following.Fish meal changes weekly.～
Fish 1
　Grilled Sablefish with White Miso and Kinpira-Style
　Carrots and Burdock Root with Japanese Pepper
Fish 2
　Autumn Salmon Simmered in Pumpkin Cream Sauce
　with Shimeji Mushrooms, Onion, and Cabbage
Meat
　Roasted and Braised Pork Belly
　with Salt Seasoning and Fried Vegetables with Sesame Miso Sauce


※ Additional orders: Dessert ¥700
Extra soba, one serving ¥800

– Menu items may change depending on ingredient availability –

Sample Menu (Nov 1–Nov 30)
Welcome Drink
YUKURI Original Amazake Apple Juice

1.Appetizer
・Simmered Turnip with Minced Chicken Sauce
・Crab-Tomalley Flavored Savory Egg Custard with Crab Meatball
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with
　Japanese Plum and Shredded Seaweed
2. Sashimi of the Season
　Fresh fish of the day
3.Rice Dish
　“Gensenmai-Rice” from Niigata Prefecture
　Miso Soup with Freshwater Clam, Japanese Pickles
4.Main Dish
　～Choose one from the following.Fish meal changes weekly.～
　Fish 1
　Grilled Sablefish with White Miso and Kinpira-Style
　Carrots and Burdock Root with Japanese Pepper
　Fish 2
　Autumn Salmon Simmered in Pumpkin Cream Sauce
　with Shimeji Mushrooms, Onion, and Cabbage
　Meat
　Roasted and Braised Pork Belly
　with Salt Seasoning and Fried Vegetables with Sesame Miso Sauce

■ Additional orders (available only when a meal is ordered)
・Extra soba (per person) ￥800
・Dessert set (with coffee or tea) ￥1,100

~Menu items are subject to change depending on ingredient availability~

[Sample Menu 11/1–11/31]
1. Amuse Bouche
　Savory Egg Custard with Shark Fin and Crab-tomalley, Crab Meatball,
　and Kumi-Yuba (Fresh Tofu Skin)
2.Assorted Appetizer
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　(Chestnut, Sweet Potato, and shrimp)
・Simmered Pacific Herring and Eggplant
・Scallop and Taro Croquette
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with Plum
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
・Cream Cheese with Shuto Fermented entrails
3.Sashimi of the Season
4.Simmered Dish
　Yukuri Original “Noppei-ni”,　Local simmered dishof Niigata Prefecture
（Chicken, taro, konjc, lotus root, carrot and shiitake mushroom）
5.Fried Dish
　Jumbo Shrimp Tempura Maitake Mushroom Green pepper and Lemon
6.Noodle Dish
　Home-Made Buckwheat Noodle
7.Today’s dessert
　Coffee or tea

■Additional orders (available only if you have ordered a meal)
• Extra soba — 1 serving ￥800

—Menu items may change depending on ingredient availability—

[Sample Menu:Nov1–30]
Welcome Drink
YUKURI Original Amazake Apple Juice

1.Appetizer
・Simmered Turnip with Minced Chicken Sauce
・Crab-Tomalley Flavored Savory Egg Custard with Crab Meatball
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with
　Japanese Plum and Shredded Seaweed
2. Sashimi of the Season
　Fresh fish of the day
3.Rice Dish
　“Gensenmai-Rice” from Niigata Prefecture
　Miso Soup with Freshwater Clam, Japanese Pickles
4.Main Dish
　～Choose one from the following. Fish meal changes weekly.～
Fish 1
　Grilled Sablefish with White Miso and Kinpira-Style
　Carrots and Burdock Root with Japanese Pepper
Fish 2
　Autumn Salmon Simmered in Pumpkin Cream Sauce
　with Shimeji Mushrooms, Onion, and Cabbage
Meat
　Roasted and Braised Pork Belly with Salt Seasoning and
　Fried Vegetables with Sesame Miso Sauce
5.Dessert of the day

Additional orders (available only when you have ordered a meal):
• Extra soba (one serving) ￥800

~Menu items may change depending on ingredient availability~
Sample Menu: November 1–30

1.Assorted Appetizer
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　 (Chestnut, Sweet Potato, and shrimp)
・Simmered Pacific Herring and Eggplant
・Scallop and Taro Croquette
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with Plum
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
・Cream Cheese with Shuto Fermented entrails
・Yukuri Original “Noppei-ni”,Local simmered dish of Niigata Prefecture
（Chicken, taro, konjac, lotus root, carrot and shiitake mushroom）
2.Sashimi of the Season
3.Fried Dish
　Tempura of the Seasonal Vegetables
4.Main Dish
　Autumn Salmon Simmered in Pumpkin Cream Sauce
　with Shimeji Mushrooms, Onion, and Cabbage

*You may also add à la carte items, rice dishes, or desserts
Hand-cut soba ¥1,760
Ochazuke (rice with tea) ¥1,430
and others

[Sample Menu 11/1–11/30]
1.Assorted Appetizer
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　 (Chestnut, Sweet Potato, and shrimp)
・Simmered Pacific Herring and Eggplant
・Scallop and Taro Croquette
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with Plum
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
・Cream Cheese with Shuto Fermented entrails
・Yukuri Original “Noppei-ni”,Local simmered dish of Niigata Prefecture
　（Chicken, taro, konjac, lotus root, carrot and shiitake mushroom）
2.Sashimi of the Season
3.Fish Meal
　Stone-Grilled Japanese Spanish Mackerel and Pen Shell on
　Kombu Kelp Maitake Mushroom, Chestnut, Myoga Ginger, and
　Sudachi Citrus
4.Meat Dish
　Roasted and Braised Pork Belly with Salt Seasoning and Fried Vegetables
　with Sesame Miso Sauce
5.Rice
　Today’s rice course
6.Dessert
　Pastry chef’s signature whole cake
　After-Meal Beverage
　- Coffee or tea

If you would like a message written on the cake plate, please enter it in the comments field.

– Menu items may change depending on ingredient availability –

Sample Menu: October 1–31
1.Amuse Bouche
　Savory Egg Custard with Shark Fin and Crab-tomalley,Crab Meatball,
　and Kumi-Yuba (Fresh Tofu Skin)
2.Appetizer Plate
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　 (Chestnut, Sweet Potato, and Cucumber)
・Simmered Pacific Herring and Eggplant
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
3.Soup
　Mushroom Soup
　Duck Meatball, Lotus Root Manju Bun, Japanese Parsley, and Yuzu
4.Sashimi of the Season
5.Grilled Dish ～Choose one from the following～
　・Fish
　　Stone-Grilled Japanese Spanish Mackerel and Pen Shell on Kombu Kelp
　　Maitake Mushroom, Chestnut, Autumn Myoga Ginger, and Sudachi Citrus
　・Meat
　　Roasted and Braised Pork Belly with Salt Seasoning and Steamed and
　　Fried Vegetables with Sesame Miso Sauce
6.Simmered Dish
　Simmered Turnip
　Tender Simmered Conger Eel, Japanese Pepper Sprout Tofu, Vegetable Garnish,
　Nameko Mushroom Sauce, and Wasabi
7. Fried Dish
　Seasonal vegetables Tempura
8.Rice Dish ～Choose one from the following～
　1.Home-Made Buckwheat Noodle
　2.Gensenmai-Rice” from Niigata Prefecture
　　Miso Soup with Freshwater Clam, Japanese Pickles
9.Dessert
　Today’s dessert

— Menu items are subject to change depending on ingredient availability —

Sample Menu: November 1–31
1.Amuse Bouche
　Savory Egg Custard with Shark Fin and Crab-tomalley,Crab Meatball,
　and Kumi-Yuba (Fresh Tofu Skin)
2.Appetizer Plate
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　 (Chestnut, Sweet Potato, and Cucumber)
・Simmered Pacific Herring and Eggplant
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
3.Soup
　Mushroom Soup
　Duck Meatball, Lotus Root Manju Bun, Japanese Parsley, and Yuzu
4.Sashimi of the Season
5.Grilled Dish ～Choose one from the following～
　・Fish
　　Stone-Grilled Japanese Spanish Mackerel and Pen Shell on Kombu Kelp
　　Maitake Mushroom, Chestnut, Autumn Myoga Ginger, and Sudachi Citrus
　・Meat
　　Roasted and Braised Pork Belly with Salt Seasoning and Steamed and
　　Fried Vegetables with Sesame Miso Sauce
6.Simmered Dish
　Simmered Turnip
　Tender Simmered Conger Eel, Japanese Pepper Sprout Tofu, Vegetable Garnish,
　Nameko Mushroom Sauce, and Wasabi
7. Fried Dish
　Seasonal vegetables Tempura
8.Rice Dish ～Choose one from the following～
　1.Home-Made Buckwheat Noodle
　2.Gensenmai-Rice” from Niigata Prefecture
　　Miso Soup with Freshwater Clam, Japanese Pickles
9.Dessert
　Today’s dessert

~Menu items may change depending on ingredient availability~
Sample Menu: November 1–30

1.Assorted Appetizer
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　 (Chestnut, Sweet Potato, and shrimp)
・Simmered Pacific Herring and Eggplant
・Scallop and Taro Croquette
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with Plum
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
・Cream Cheese with Shuto Fermented entrails
・Yukuri Original “Noppei-ni”,Local simmered dish of Niigata Prefecture
（Chicken, taro, konjac, lotus root, carrot and shiitake mushroom）
2.Sashimi of the Season
3.Fried Dish
　Tempura of the Seasonal Vegetables
4.Main Dish
　Autumn Salmon Simmered in Pumpkin Cream Sauce
　with Shimeji Mushrooms, Onion, and Cabbage

*You may also add à la carte items, rice dishes, or desserts
Hand-cut soba ¥1,760
Ochazuke (rice with tea) ¥1,430
and others

– Menu items may change depending on ingredient availability –

Sample Menu:（Nov 1–Nov 30）
1.Assorted Appetizer
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　(Chestnut, Sweet Potato, and shrimp)
・Simmered Pacific Herring and Eggplant
・Scallop and Taro Croquette
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with Plum
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
・Cream Cheese with Shuto Fermented entrails
・Yukuri Original “Noppei-ni”, Local simmered dish of Niigata Prefecture
　（Chicken, taro, konjac, lotus root, carrot and shiitake mushroom）
2.Sashimi of the Season
3.Fish Meal
　Stone-Grilled Japanese Spanish Mackerel and Pen Shell on Kombu Kelp
　Maitake Mushroom, Chestnut,　Myoga Ginger, and Sudachi Citrus
4.Meat Dish
　Roasted and Braised Pork Belly with Salt Seasoning and Fried Vegetables
　with Sesame Miso Sauce
5.Today’s meal

Sample Menu (Nov 1–Nov 30)

1.Appetizer Plate
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　(Chestnut, Sweet Potato, and Cucumber)
・Simmered Pacific Herring and Eggplant
・Scallop and Taro Croquette
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with Japanese Plum
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
・Cream Cheese with Shuto Fermented entrails
・Yukuri Original “Noppei-ni”, Local simmered dish of Niigata Prefecture
（Chicken, taro, konjac, lotus root, carrot and shiitake mushroom）
2.Sashimi of the Season
　Japanese spiny lobster and today’s sashimi
3.Fish Meal
　Autumn Salmon Simmered in Pumpkin Cream Sauce with Shimeji Mushrooms, Onion,
　and Cabbage
4.Meat Meal
　“Wagyu”-Beef Steak and grilled autumn vegetables
5.Rice Dish ～Choose one from the following～
　1.Home-Made Buckwheat Noodle
　2.Gensenmai-Rice” from Niigata Prefecture
　　Miso Soup with Sano Miso Blend, Japanese Pickles
6.Dessert
　Today’s dessert

The following is the core ¥25,000 menu.
Menu sample — September 1–30
- Hassun (assorted seasonal starters)
- Sesame-vinegar dressed jellyfish, persimmon, cucumber
- Autumn hamo (pike conger) pressed sushi
- Ishigaki reyoko (seasonal specialty)
- Carrot yokan with wine flavor
- Salmon wrapped in hosho (paper) with egg yolk mustard
- Ginkgo nuts skewered with pine-needle style presentation
- Sasa-mi momiji-age (deep-fried chicken breast with maple leaf shape)
- Pumpkin walnut & raisin salad with onion and bacon
- Blanched greens with mushrooms and fried tofu
- En’s house-style noppei-ni (thick vegetable stew)
- Sashimi: Today’s selection
- Seasonal dish: Late-season corn tofu
- Sweet shrimp marinated in koji, topped with caviar, spring onion, and savory dashi
- Sashimi: Ise-ebi (spiny lobster) presented whole
- Assortment of five seasonal sashimi
- Grilled: Tilefish (amadai) topped with sea urchin
- Roasted chestnuts, pickled myoga, sudachi citrus
- Main relish: Seared Kuroge Wagyu and kuro awabi (black abalone)
- Served with autumn vegetables and En’s signature sauce
- Meal: Edomae tempura and En’s house-made hand-cut soba
- Today’s dessert

Menu sample — October 1–31
- Hassun (assorted seasonal starters)
- Dried persimmon Kofu-age with lemon
- Chicken liver matsukaze-style with pine nuts
- Firefly squid saikyo-yaki with braised daikon
- Ayu with roe simmered in the Arima style
- Cream cheese topped with shuto (salted fish innards)
- Anago chirashi sushi (conger eel scattered sushi)
- Steamed chicken and zha cai (pickled mustard stem) in sesame dressing with bean sprouts
- Simmered fried eggplant with young sardines and bell pepper
- En’s house-style noppei-ni (thick vegetable stew)
- Seasonal dish: Chawanmushi (savory egg custard) with eel and grated yam
- Thin amber sauce and wasabi
- Sashimi: Ise-ebi (spiny lobster) presented whole and an assortment of five seasonal sashimi
- Grilled: Hoba-yaki (grilled on magnolia leaf)
- Aji marinated in soy-koji, thick-fried tofu, chestnuts simmered in syrup
- Main relish: Seared Kuroge Wagyu and kuro awabi (black abalone)
- Served with autumn vegetables and En’s signature sauce
- Meal: Edomae tempura and En’s house-made hand-cut soba
- Today’s dessert

Note: Menu items are subject to change depending on ingredient availability.

Menu items are subject to change depending on ingredient availability.

Sample Menu (Nov 1–Nov 30)
1.Assorted Appetizer
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　 (Chestnut, Sweet Potato, and shrimp)
・Simmered Pacific Herring and Eggplant
・Scallop and Taro Croquette
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with Plum
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
・Cream Cheese with Shuto Fermented entrails
・Yukuri Original “Noppei-ni”,Local simmered dish of Niigata Prefecture
（Chicken, taro, konjac, lotus root, carrot and shiitake mushroom）
2.Sashimi of the Season
3.Fried Dish
　Tempura of the Seasonal Vegetables
4.Main Dish
　Autumn Salmon Simmered in Pumpkin Cream Sauce
　with Shimeji Mushrooms, Onion, and Cabbage

Additional a la carte items and desserts are available on request:
- Hand-made soba: ¥1,760
- Ochazuke (rice with tea): ¥1,430
- and more

We look forward to serving you.

Please note: Menu items may change depending on ingredient availability.

Sample Menu:（Nov 1–Nov 30）
1.Assorted Appetizer
・Shiraae (Mashed Tofu Salad) with Persimmon and Autumn Ingredients
　(Chestnut, Sweet Potato, and shrimp)
・Simmered Pacific Herring and Eggplant
・Scallop and Taro Croquette
・Japanese Mustard Spinach and Enoki Mushrooms Seasoned with Plum
・Salt-Steamed Monkfish Liver
・Today’s Recommended Nigiri Sushi
・Carrot Castella Cake, Sweet Potato, and Fried Ginkgo Nut
・Cream Cheese with Shuto Fermented entrails
・Yukuri Original “Noppei-ni”, Local simmered dish of Niigata Prefecture
　（Chicken, taro, konjac, lotus root, carrot and shiitake mushroom）
2.Sashimi of the Season
3.Fish Meal
　Stone-Grilled Japanese Spanish Mackerel and Pen Shell on Kombu Kelp
　Maitake Mushroom, Chestnut,　Myoga Ginger, and Sudachi Citrus
4.Meat Dish
　Roasted and Braised Pork Belly with Salt Seasoning and Fried Vegetables
　with Sesame Miso Sauce
5.Today’s meal