Deep-fried Ginkgo Nuts Sesame-dressed Garland Chrysanthemum and Persimmon New Salmon Roe Marinated in Soy Thick Fried Tofu with Amber Sauce Marinated Pacific Saury (Nanban-zuke) Slow-braised Duck Breast
Autumn Bonito with Onion and Ponzu Bigfin Reef Squid with Mountain Wasabi Soy
Celery Gyoza
Flounder, kelp-cured Horse Mackerel Tuna
Deep-fried Lotus Root and Shrimp Cake in Broth
Anago (Sea Eel) and Cucumber Hosomaki
*The above is an example.
¥6,600Tax included
Kakatojo full course (starting October 2025)
Menu Overview Amuse-bouche Soup Six seasonal small plates Two sashimi preparations Warm course Three sushi rolls Fried course Hosomaki (thin rolls) Teppan (grilled) course Final rice course Dessert
¥8,800Tax included
"Keyaki"
[Menu example] *Ingredients change daily depending on the season and availability. Please note.・Appetizer ・Sashimi ・Tempura ・A la carte ・Teppanyaki Selected Wagyu Beef