<Menu> Dejeunet B + Toast sake (non-alcoholic options available) ■Salmon and scallops mi cuy Marinated autumn eggplant and persimmon vinaigrette■Potage of 3 kinds of sweet potatoes Cappuccino style■Poiled red sea bream and poached conger conger with Kobe red wine sauce■ Ensemble of Kuroge Wagyu beef fillet and red wine stew ■ Luan's special chestnut rice ■ Kobe State Guest House pastry chef's special dessert ■ Bread and drinks after the meal

<Menu> Luxe course + Toast sake (non-alcoholic drinks available) ■Pre-dinner delights ■Salmon and scallops mi cuy Marinated autumn eggplant and persimmon vinaigrette■Calf thymus and mountain chestnut fricassee■Snow crab and citrus fruits Avocado Mont Blanc style ■Layered grilled golden sea bream and shiitake mushrooms Herbal aroma ■Poiled Japanese black beef fillet Seasonal vegetables and truffle sauce ■Luan's special chestnut rice■Caramel ice cream with seaweed salt from Awaji■Kobe State Guest House pastry chef's special dessert■Bread and after-meal drink

<Menu> Dejeunet B + Toast sake (non-alcoholic options available) ■Salmon and scallop mi-cuy Marinated autumn eggplant and persimmon vinaigrette■3 types of sweet potato potage cappuccino style■Poiled red sea bream and poached conger eel with Kobe red wine sauce■ Ensemble of Kuroge Wagyu beef fillet and red wine stew ■ Luan's special chestnut rice ■ Kobe State Guest House pastry chef's special dessert ■ Bread and drinks after the meal

<Menu> Munyu Luan + Toast sake (non-alcoholic can be changed) ■Enjoy before meals■ Salmon and scallop mi cuy Marinated autumn eggplant and persimmon vinaigrette ■Calf thymus and mountain chestnut fricassee ■Kinmedai Layered grilled and shiitake mushrooms with aroma of herbs ■ Ensemble of Japanese black beef fillet and red wine stew ■ Ruan's special chestnut rice ■ Caramel ice cream with seaweed salt from Awaji ■ Kobe Guest House pastry chef's special dessert ■ Bread and drinks after the meal

<Menu example> Munyu Luxe + Toast sake (non-alcoholic drinks can be substituted) ■Enjoy before meals■ Salmon and scallop mi cuy Marinated autumn eggplant and persimmon vinaigrette ■Calf thymus and mountain chestnut fricassee ■Snow crab and citrus avocado Mont Blanc style ■Layered grilled red sea bream and shiitake mushrooms with aroma of herbs ■Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce■Luan's special chestnut rice■Caramel ice cream with seaweed salt from Awaji■Kobe Geihinkan pastry chef's special dessert■Bread after-meal drink

<Menu> Munyu Luan + Toast sake (non-alcoholic can be changed) ■Enjoy before meals■ Salmon and scallop mi cuy Marinated autumn eggplant and persimmon vinaigrette ■Calf thymus and mountain chestnut fricassee ■Kinmedai Layered grilled and shiitake mushrooms with aroma of herbs ■ Ensemble of Japanese black beef fillet and red wine stew ■ Ruan's special chestnut rice ■ Caramel ice cream with seaweed salt from Awaji ■ Kobe Guest House pastry chef's special dessert ■ Bread and drinks after the meal

<Menu> Munyu Luxe + Toast sake (non-alcoholic drinks available) ■Enjoy before meals■Mi Cuy of salmon and scallopsMarinated autumn eggplant and persimmon vinaigrette■Calf thymus and mountain chestnut fricassee■Snow crab and Mont Blanc style with citrus avocado ■ Layered grilled red sea bream and shiitake mushrooms, aroma of herbs ■ Poisoned Kuroge Wagyu beef fillet with seasonal vegetables and truffle sauce ■ Ruan's special chestnut rice ■ Caramel ice cream with seaweed salt from Awaji ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drinks