＜March 1 - May 31, 2026＞
Chef ’s recommended course — A splendid assortment of appetizers, Japanese black WAGYU, canadian lobster & red sea bream
・Hors d’oeuvre stand (5 items) — share style
Examples:
　Sweet-pickled, kelp‑cured herring — floral presentation
　Low‑temperature–cooked Kagoshima Kurobuta pork with black vinegar and Gorobei soy dressing
　Tartlet of daiginjo-infused cream cheese and anchovy, garnished with caviar
　Marinated sakura trout scented with cherry (sakura) leaves
　White asparagus potage, etc.
・Canadian lobster and red sea bream with bonito-dashi red-wine sauce and young burdock purée
・Grilled Japanese black WAGYU with morel mushroom fricassée
・Today’s dessert
・Bread made with Kiryu yeast
・Coffee or tea
・Petit four

＜June 1- August 31, 2026＞
Chef’s Recommended Course — Special Hors d’Oeuvres, Japanese Black Wagyu, Australian Abalone & Grunt (Isaki)
・Hors d’oeuvre stand (5 items) — share style
Examples:
　Grilled Eel (Kabayaki) and Eggplant Pressé, Flavored with Niyodogawa Sansho from Kochi
　Caprese of Amela Tomatoes and White Peach, with Shiso-Scented Genovese Sauce
　Cumin-Scented Beet Mousse
　Mélange of Hokkaido Scallops and Shrimp with Tosa-Vinegar Espuma
　Chilled Kita-akari Vichyssoise with Bonito Dashi, etc.
・Sautéed Australian Abalone & Isaki with Orange-Braised Endive and Yuzu-Kosho White Wine Sauce
・Grilled Japanese Black Wagyu Sirloin — Paprika Purée, Red Wine and Black Vinegar Sauce
・Dessert of the Month
　June － Catalana with Coconut Milk and Mango
　July － Cassata with Brandy-Scented Nuts & Fruits
　August － Lemon Tart with Yogurt Cream
・Bread made with Kiryu yeast
・Coffee or Tea
・Petit four