“Awaji 3rd Year Blowfish Kaiseki Course”
[Appetizer 1] Winter vegetable soup, Grilled Blowfish, fillet, vinegar citrus.
[Appetizer 2] Steamed blowfish and crab with turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini mushroom sauce, silver bean paste, Wasabi.
[Sashimi dish 1] Yuzu kiln Served as a platter: Fugu with kelp and fugu pieces, grated yuzu.
[Sashimi dish 2] Bluefin tuna, seaweed and soy sauce.
[Palate Cleanser] Grilled Fugu Shiroko bite-sized sushi, Caviar, Gold powder.
[Grilled dish] Grilled Japanese black beef thigh, Mashed potato, Watercress.
[Palate refresher] Nameko and grilled red Eggplant and yuzu flavor.
[Deep-fried dish] Deep-fried Fugu, vinegar citrus.
[Warm dish] Sesame-flavored soy milk Fugu, Milt, Boiled turnip, Shrimp potato, Chrysanthemum cabbage.
[Rice dish] Fugu, Yuzu porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese sweets, thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

"Matsuba Crab Kaiseki Course"
[Appetizer 1] Crab mochi, thin kudzu sauce, gold powder.
[Appetizer 2] Kobako crab, ginger vinegar.
[Sashimi dish 1] Crab washing.
[Sashimi dish 2] Tuna, Botan shrimp.
[Grilled dish] Grilled crab, Turnip.
[Varied dish] Crab leg miso shabu, shell risotto.
[Palate cleanser] Nameko, grilled red eggplant, yuzu flavor.
[Deep fried dish] Crab claw tempura.
[Warm dish] Winter vegetables and crab shabu.
[Rice dish] Rice porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese Sweets, Thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

“Awaji 3rd Year Blowfish Kaiseki Course”
[Appetizer 1] Winter vegetable soup, Grilled Blowfish, fillet, vinegar citrus.
[Appetizer 2] Steamed blowfish and crab with turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini mushroom sauce, silver bean paste, Wasabi.
[Sashimi dish 1] Yuzu kiln Served as a platter: Fugu with kelp and fugu pieces, grated yuzu.
[Sashimi dish 2] Bluefin tuna, seaweed and soy sauce.
[Palate Cleanser] Grilled Fugu Shiroko bite-sized sushi, Caviar, Gold powder.
[Grilled dish] Grilled Japanese black beef thigh, Mashed potato, Watercress.
[Palate refresher] Nameko and grilled red Eggplant and yuzu flavor.
[Deep-fried dish] Deep-fried Fugu, vinegar citrus.
[Warm dish] Sesame-flavored soy milk Fugu, Milt, Boiled turnip, Shrimp potato, Chrysanthemum cabbage.
[Rice dish] Fugu, Yuzu porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese sweets, thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

"Matsuba Crab Kaiseki Course"
[Appetizer 1] Crab mochi, thin kudzu sauce, gold powder.
[Appetizer 2] Kobako crab, ginger vinegar.
[Sashimi dish 1] Crab washing.
[Sashimi dish 2] Tuna, Botan shrimp.
[Grilled dish] Grilled crab, Turnip.
[Varied dish] Crab leg miso shabu, shell risotto.
[Palate cleanser] Nameko, grilled red eggplant, yuzu flavor.
[Deep fried dish] Crab claw tempura.
[Warm dish] Winter vegetables and crab shabu.
[Rice dish] Rice porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese Sweets, Thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

[Awaji 3 year blowfish] Full of Blowfish kaiseki
■Course Menu
＜Appetizer 1＞ Blowfish and Winter Vegetable Soup, Blowfish, Blowfish fillet, Sudachi citrus.
＜Appetizer 2＞ Steamed Blowfish with Turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini sauce, Starchy sauce, Wasabi.
＜Sashimi 1＞ Chinese cabbage and Blowfish sashimi, Ponzu jelly.
＜Sashimi 2＞ Assorted 2 Kinds of Fresh Sashimi of the day.
＜Small dish＞ Blowfish milt Sushi.
＜Grilled Dish 1＞ Roasted Blowfish, Sudachi citrus.
＜Grilled Dish 2＞ Seared Black Wagyu Top Side, Wasabi, Rock salt.
＜Deep Fried＞ Deep-Fried Blowfish, Sudachi citrus.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Warm Dish＞ Simmered Blowfish in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu.
＜Cooked rice＞ Yuzu flavored Blowfish porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

[Matsuba Crab] Full of Crab kaiseki
■Course Menu
＜Appetizer 1＞ Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
＜Appetizer 2＞ Kobako-crab, Ginger Vinegar.
＜Sashimi＞ Boiled Matsuba-crab sashimi, 3 other types of sashimi, A variety of garnish.
＜Grilled Dish＞ Grilled crab, Sudachi citrus.
＜Chef's Pick 1＞ Crab leg miso shabu.
＜Chef's Pick 2＞ Risotto-style shellfish rice, Cheese.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Deep Fried＞ Crab tempura, Matcha salt.
＜Warm Dish＞ Crab shabu, Winter vegetables, Sesame ponzu sauce.
＜Cooked rice＞ Crab porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.
※Please make a reservation at least 4 days in advance.

“Blowfish and Crab Special Kaiseki course”

[Appetizer 1] Blowfish and Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
[Appetizer 2]Snow Crab and Cucumber Roll with Gelée.
[Sashimi dish 1]Blowfish Sashimi and Chinese Cabbage Jelly with Ponzu Gelée.
[Sashimi dish 2]Assorted 3 Kinds of Fresh Sashimi of the day.
[Grilled dish 1] Snow Crab Steak. Asparagus, Lemon.
[Grilled dish 2] Seared Black Wagyu Top Side, Mashed potatoes, Wasabi, Rock salt.
[Deep-fried dish]Deep-Fried Blowfish, Sudachi citrus.
[Palate refresher] Sudachi Citrus and Nameko Mushrooms Soba Noodles.
[Warm dish] Simmered Blowfish and Snow Crab in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu
[Rice dish] Blowfish and Crab Cooked Rice served in an Earthenware Pot, Root vegetables, Yuzu, Leek, Japanese pickles, Miso soup.
[Fruit] Seasonal Fruit.
[Dessert] Seasonal Daifuku, Light taste Matcha

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

[Temari sushi Gozen]
■ Menu
- 14 pieces of temari sushi that changes monthly.
- Seasonal small dish, Deep-fried, Lidded dish.
- Three kinds of palate cleanser.
- Miso soup.
- Seasonal desserts.
- Light taste Matcha.

※The menu is subject to change depending on availability.

[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.

※The menu is subject to change depending on availability.

[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.

※The menu is subject to change depending on availability.

[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.

※The menu is subject to change depending on availability.

[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■November Course Menu
＜Appetizer＞ Milt and Mascarpone Cheese savory egg custard. lily bulb, gingko,
Shiitake mushroom, Porcini mushroom sauce.
＜Soup Dish＞ Slightly thickened soup with snow crab. Japanese yam, Japanese chestnut,
Trefoil, Yuzu, Nameko.
＜Sashimi＞ Assorted 3 Kinds of Fresh Sashimi of the Day.
＜Grilled Dish＞ Grilled yellowtail with leek miso. Japanese omelette, Black beans,
Japanese ginger pickled in sweet vinegar.
＜Deep Fried＞ Potato and salmon spring roll with salmon roe on top. Canapés with fig and cheese.
＜Cooked rice＞Oysters and root vegetables Cooked Rice served in an Earthenware Pot. Japanese pickles, Miso soup.
＜Desserts＞Baked sweet potato Daifuku. Strawberry. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Kyoto Yodo radish and rape blossoms dressed thickened crab sauce with soup stock, Cumquat, Yuzu.
＜Soup dish＞ Sake lees soup(taro, milt, turnip, carrot, warrigal greens, pepper powder, Yuzu).
＜Sashimi＞ 3 kinds of today's fresh fish.
＜Grilled dish＞ Cod marinated in miso and baked, Japanese omelet egg with salmon roe, Japanese ginger pickled in vinegar.
＜Deep-fried＞ Crab cream croquette, Tartar Sauce with crab miso.
＜Rice dish＞ Rice cooked with yellowtail and winter root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■November Course Menu
＜Appetizer＞ Milt and Mascarpone Cheese savory egg custard. lily bulb, gingko,
Shiitake mushroom, Porcini mushroom sauce.
＜Soup Dish＞ Slightly thickened soup with snow crab. Japanese yam, Japanese chestnut,
Trefoil, Yuzu, Nameko.
＜Sashimi＞ Assorted 3 Kinds of Fresh Sashimi of the Day.
＜Grilled Dish＞ Grilled yellowtail with leek miso. Japanese omelette, Black beans,
Japanese ginger pickled in sweet vinegar.
＜Deep Fried＞ Potato and salmon spring roll with salmon roe on top. Canapés with fig and cheese.
＜Cooked rice＞Oysters and root vegetables Cooked Rice served in an Earthenware Pot. Japanese pickles, Miso soup.
＜Desserts＞Baked sweet potato Daifuku. Strawberry. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Kyoto Yodo radish and rape blossoms dressed thickened crab sauce with soup stock, Cumquat, Yuzu.
＜Soup dish＞ Sake lees soup(taro, milt, turnip, carrot, warrigal greens, pepper powder, Yuzu).
＜Sashimi＞ 3 kinds of today's fresh fish.
＜Grilled dish＞ Cod marinated in miso and baked, Japanese omelet egg with salmon roe, Japanese ginger pickled in vinegar.
＜Deep-fried＞ Crab cream croquette, Tartar Sauce with crab miso.
＜Rice dish＞ Rice cooked with yellowtail and winter root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■November Course Menu
＜Appetizer＞ Milt and Mascarpone Cheese savory egg custard. Sea urchin, lily bulb, gingko,
Tomato, Porcini mushroom sauce.
＜Soup Dish＞ Slightly thickened soup with snow crab. Japanese yam, Japanese chestnut,
Trefoil, Yuzu, Nameko.
＜Sashimi＞ Assorted 4 Kinds of Fresh Sashimi of the Day.
＜Grilled Dish＞ Grilled turnip, scallop and leg red shrimp with Miso flavored white sauce
Shimeji mushroom, Yuzu.
＜Deep Fried＞Potato and salmon spring roll with salmon roe on top. Canapés with fig and cheese.
＜Small Dish＞Yuzu-flavored Kudzu tofu, Chrysanthemum flower jelly sauce, Kochia seeds.
＜Bowl Dish＞Steamed Daikon radish with Japanese black beef braised sweet soy sauce braised. Japanese omelette.
＜Cooked rice＞ Oysters and root vegetables Cooked Rice served in an Earthenware Pot. Japanese
pickles, Miso soup.
＜Desserts＞ Black bean Mousse. Strawberry, Baked sweet potato Daifuku. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Kyoto Yodo radish oyster and rape blossoms dressed thickened crab sauce with soup stock, Cumquat, Yuzu.
＜Soup dish＞ Sake lees soup(taro, milt, turnip, carrot, warrigal greens, pepper powder, Yuzu).
＜Sashimi＞ 4 kinds of today's fresh fish.
＜Grilled dish＞ Cod marinated in miso and baked, Japanese omelet egg with salmon roe, Japanese ginger pickled in vinegar.
＜Deep-fried＞ Crab cream croquette, Tartar Sauce with crab miso.
＜Palate Cleanser＞ Baked apple wrapped with cured ham and apple vinegar dressing, Chervil.
＜Bowl dish＞ Japanese black beef sirloin and Chinese cabbage in soup, Edible chrysanthemum, Yuzu peppers.
＜Rice dish＞ Rice cooked with yellowtail and winter root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry ice cream, Strawberry and mandarin orange dressed strawberry sauce.
Monaca with mashed sweetened chestnuts, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■November Course Menu
＜Appetizer＞ Milt and Mascarpone Cheese savory egg custard. Sea urchin, lily bulb, gingko,
Tomato, Porcini mushroom sauce.
＜Soup Dish＞ Slightly thickened soup with snow crab. Japanese yam, Japanese chestnut,
Trefoil, Yuzu, Nameko.
＜Sashimi＞ Assorted 4 Kinds of Fresh Sashimi of the Day.
＜Grilled Dish＞ Grilled turnip, scallop and leg red shrimp with Miso flavored white sauce
Shimeji mushroom, Yuzu.
＜Deep Fried＞Potato and salmon spring roll with salmon roe on top. Canapés with fig and cheese.
＜Small Dish＞Yuzu-flavored Kudzu tofu, Chrysanthemum flower jelly sauce, Kochia seeds.
＜Bowl Dish＞Steamed Daikon radish with Japanese black beef braised sweet soy sauce braised. Japanese omelette.
＜Cooked rice＞ Oysters and root vegetables Cooked Rice served in an Earthenware Pot. Japanese
pickles, Miso soup.
＜Desserts＞ Black bean Mousse. Strawberry, Baked sweet potato Daifuku. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Kyoto Yodo radish oyster and rape blossoms dressed thickened crab sauce with soup stock, Cumquat, Yuzu.
＜Soup dish＞ Sake lees soup(taro, milt, turnip, carrot, warrigal greens, pepper powder, Yuzu).
＜Sashimi＞ 4 kinds of today's fresh fish.
＜Grilled dish＞ Cod marinated in miso and baked, Japanese omelet egg with salmon roe, Japanese ginger pickled in vinegar.
＜Deep-fried＞ Crab cream croquette, Tartar Sauce with crab miso.
＜Palate Cleanser＞ Baked apple wrapped with cured ham and apple vinegar dressing, Chervil.
＜Bowl dish＞ Japanese black beef sirloin and Chinese cabbage in soup, Edible chrysanthemum, Yuzu peppers.
＜Rice dish＞ Rice cooked with yellowtail and winter root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry ice cream, Strawberry and mandarin orange dressed strawberry sauce.
Monaca with mashed sweetened chestnuts, Light taste Matcha.

※The menu is subject to change depending on availability.

Chef`s Special Course　「AKIRA」
＜Appetizer＞ 10 kinds of seasonal vegetables.
＜Salad＞ Seafood Salad.
＜Soup＞ Prawn bisque, Prawn bread.
＜Osaka Sushi＞ Seasonal Fish and Vegetable Tamatebako(treasure chest in the story of fairytale).
＜Deep Fried＞ Deep-fried Big Prawn, Prawn Tempura topped with Sea Urchin.
＜Warm Dish＞ Omi Beef Sukiyaki, Snow Crab Shabu-shabu, Omi Beef Shabu-shabu.
＜Meal＞ Short pasta with sea urchin.
＜Desserts＞ Koala Melon, Seasonal Daifuku, Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■November Course Menu
＜Appetizer＞ Milt and Mascarpone Cheese savory egg custard. Sea urchin, lily bulb, gingko,
Tomato, Porcini mushroom sauce.
＜Soup Dish＞ Slightly thickened soup with snow crab. Japanese yam, Japanese chestnut,
Trefoil, Yuzu, Nameko.
＜Sashimi＞ Assorted 4 Kinds of Fresh Sashimi of the Day.
＜Grilled Dish＞ Grilled turnip, scallop and leg red shrimp with Miso flavored white sauce
Shimeji mushroom, Yuzu.
＜Deep Fried＞Potato and salmon spring roll with salmon roe on top. Canapés with fig and cheese.
＜Small Dish＞Yuzu-flavored Kudzu tofu, Chrysanthemum flower jelly sauce, Kochia seeds.
＜Bowl Dish＞Steamed Daikon radish with Japanese black beef braised sweet soy sauce braised. Japanese omelette.
＜Cooked rice＞ Oysters and root vegetables Cooked Rice served in an Earthenware Pot. Japanese
pickles, Miso soup.
＜Desserts＞ Black bean Mousse. Strawberry, Baked sweet potato Daifuku. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Kyoto Yodo radish oyster and rape blossoms dressed thickened crab sauce with soup stock, Cumquat, Yuzu.
＜Soup dish＞ Sake lees soup(taro, milt, turnip, carrot, warrigal greens, pepper powder, Yuzu).
＜Sashimi＞ 4 kinds of today's fresh fish.
＜Grilled dish＞ Cod marinated in miso and baked, Japanese omelet egg with salmon roe, Japanese ginger pickled in vinegar.
＜Deep-fried＞ Crab cream croquette, Tartar Sauce with crab miso.
＜Palate Cleanser＞ Baked apple wrapped with cured ham and apple vinegar dressing, Chervil.
＜Bowl dish＞ Japanese black beef sirloin and Chinese cabbage in soup, Edible chrysanthemum, Yuzu peppers.
＜Rice dish＞ Rice cooked with yellowtail and winter root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry ice cream, Strawberry and mandarin orange dressed strawberry sauce.
Monaca with mashed sweetened chestnuts, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■November Course Menu
＜Appetizer＞ Milt and Mascarpone Cheese savory egg custard. Sea urchin, lily bulb, gingko,
Tomato, Porcini mushroom sauce.
＜Soup Dish＞ Slightly thickened soup with snow crab. Japanese yam, Japanese chestnut,
Trefoil, Yuzu, Nameko.
＜Sashimi＞ Assorted 4 Kinds of Fresh Sashimi of the Day.
＜Grilled Dish＞ Grilled turnip, scallop and leg red shrimp with Miso flavored white sauce
Shimeji mushroom, Yuzu.
＜Deep Fried＞Potato and salmon spring roll with salmon roe on top. Canapés with fig and cheese.
＜Small Dish＞Yuzu-flavored Kudzu tofu, Chrysanthemum flower jelly sauce, Kochia seeds.
＜Bowl Dish＞Steamed Daikon radish with Japanese black beef braised sweet soy sauce braised. Japanese omelette.
＜Cooked rice＞ Oysters and root vegetables Cooked Rice served in an Earthenware Pot. Japanese
pickles, Miso soup.
＜Desserts＞ Black bean Mousse. Strawberry, Baked sweet potato Daifuku. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Kyoto Yodo radish oyster and rape blossoms dressed thickened crab sauce with soup stock, Cumquat, Yuzu.
＜Soup dish＞ Sake lees soup(taro, milt, turnip, carrot, warrigal greens, pepper powder, Yuzu).
＜Sashimi＞ 4 kinds of today's fresh fish.
＜Grilled dish＞ Cod marinated in miso and baked, Japanese omelet egg with salmon roe, Japanese ginger pickled in vinegar.
＜Deep-fried＞ Crab cream croquette, Tartar Sauce with crab miso.
＜Palate Cleanser＞ Baked apple wrapped with cured ham and apple vinegar dressing, Chervil.
＜Bowl dish＞ Japanese black beef sirloin and Chinese cabbage in soup, Edible chrysanthemum, Yuzu peppers.
＜Rice dish＞ Rice cooked with yellowtail and winter root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry ice cream, Strawberry and mandarin orange dressed strawberry sauce.
Monaca with mashed sweetened chestnuts, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■November Course Menu
＜Appetizer＞ Starchy soup in Soft-shelled turtle savory steamed egg custard, Grilled leek. Grilled rice cake, ginger, trefoil.
＜Soup Dish＞ Crab and Blowfish clear soup with grated radish. Japanese chestnut, Trefoil, Yuzu, Nameko.
＜Sashimi＞Blowfish sashimi and Chinese cabbage, ponzu jelly. Bluefin tuna, onion soy sauce.
＜Small Dish＞Sushi of yellowtail marinated in soy sauce and wrapped in pickled turnip.
＜Grilled dish＞ Grilled Wagyu Beef scented leaves. Japanese yam, Japanese chestnut, Shimeji mushroom, Konnyaku.
＜Deep Fried＞ Potato and salmon spring roll with salmon roe on top. Canapés with fig and cheese.
＜Palate Cleanser＞ Persimmon and Fig with Pear Gelée.
＜Bowl Dish＞Hiroshima wild boar meatballs stewed in soy sauce. Daikon radish, mushroom. great burdock, Shichimi.
＜Cooked rice＞ Oysters and root vegetables Cooked Rice served in an Earthenware Pot. Japanese pickles, Miso soup.
＜Desserts＞ Strawberry ice-cream. Chestnut mashed wheat gluten, Strawberry, pistachio sauce. Baked sweet potato Daifuku. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Kyoto Yodo radish oyster dried sea cucumber entrails and rape blossoms dressed thickened crab sauce with soup stock, Cumquat, Yuzu.
＜Soup dish＞ Sake lees soup(taro, milt, turnip, carrot, warrigal greens, pepper powder, Yuzu).
＜Sashimi＞ Sashimi of female snow crab, Pufferfish rolled with kelp flavored dried roe, Yellowtail marinated in soy sauce and rolled with turnip, Sweet shrimp sushi, Salted entrails of a sea cucumber.
＜Grilled dish＞ Seared Japanese black beef thigh with onion sauce, Mashed potato, Romanesco.
＜Deep-fried＞ Crab cream croquette, Tartar sauce with crab miso.
＜Palate Cleanser＞ Grilled Shimonita leeks dressed vinegared miso paste, Baked apple wrapped with cured ham and apple vinegar dressing, Chervil.
＜Bowl dish＞ Blowfish with sesame flavored soy milk soup, winter vegetables, sesame ponzu vinegar.
＜Rice dish＞ Rice cooked with snow crab and root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry ice cream, Strawberry and mandarin orange dressed strawberry sauce.
Monaca with mashed sweetened chestnuts, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■November Course Menu
＜Appetizer＞ Starchy soup in Soft-shelled turtle savory steamed egg custard, Grilled leek. Grilled rice cake, ginger, trefoil.
＜Soup Dish＞ Crab and Blowfish clear soup with grated radish. Japanese chestnut, Trefoil, Yuzu, Nameko.
＜Sashimi＞Blowfish sashimi and Chinese cabbage, ponzu jelly. Bluefin tuna, onion soy sauce.
＜Small Dish＞Sushi of yellowtail marinated in soy sauce and wrapped in pickled turnip.
＜Grilled dish＞ Grilled Wagyu Beef scented leaves. Japanese yam, Japanese chestnut, Shimeji mushroom, Konnyaku.
＜Deep Fried＞ Potato and salmon spring roll with salmon roe on top. Canapés with fig and cheese.
＜Palate Cleanser＞ Persimmon and Fig with Pear Gelée.
＜Bowl Dish＞Hiroshima wild boar meatballs stewed in soy sauce. Daikon radish, mushroom. great burdock, Shichimi.
＜Cooked rice＞ Oysters and root vegetables Cooked Rice served in an Earthenware Pot. Japanese pickles, Miso soup.
＜Desserts＞ Strawberry ice-cream. Chestnut mashed wheat gluten, Strawberry, pistachio sauce. Baked sweet potato Daifuku. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Kyoto Yodo radish oyster dried sea cucumber entrails and rape blossoms dressed thickened crab sauce with soup stock, Cumquat, Yuzu.
＜Soup dish＞ Sake lees soup(taro, milt, turnip, carrot, warrigal greens, pepper powder, Yuzu).
＜Sashimi＞ Sashimi of female snow crab, Pufferfish rolled with kelp flavored dried roe, Yellowtail marinated in soy sauce and rolled with turnip, Sweet shrimp sushi, Salted entrails of a sea cucumber.
＜Grilled dish＞ Seared Japanese black beef thigh with onion sauce, Mashed potato, Romanesco.
＜Deep-fried＞ Crab cream croquette, Tartar sauce with crab miso.
＜Palate Cleanser＞ Grilled Shimonita leeks dressed vinegared miso paste, Baked apple wrapped with cured ham and apple vinegar dressing, Chervil.
＜Bowl dish＞ Blowfish with sesame flavored soy milk soup, winter vegetables, sesame ponzu vinegar.
＜Rice dish＞ Rice cooked with snow crab and root vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry ice cream, Strawberry and mandarin orange dressed strawberry sauce.
Monaca with mashed sweetened chestnuts, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■November Course Menu
＜Appetizer＞ Soft-shelled turtle savory egg custard. Thick and sweet broth, grilled leek. Grilled rice cake, ginger, trefoil. Boiled crab stuffed in its shell.
＜Soup Dish＞ Crab and Blowfish clear soup with grated radish. Leek, Yuzu.
＜Sashimi＞ Blowfish sashimi and Chinese cabbage, ponzu jelly. Bluefin tuna, onion soy sauce . Steamed abalone with Liver Sauce.
＜Small Dish＞ Sushi of yellowtail marinated in soy sauce and wrapped in pickled turnip.
Sea urchin.
＜Grilled dish＞Seared Japanese Black Beef Thigh. Onion sauce, seasonal vegetables.
＜Deep Fried＞ Cream Croquettes stuffed with Plenty of Snow Crab, Crab miso tartar sauce.
＜Palate Cleanser＞ Yuzu-flavored tofu with kudzu flour Chrysanthemum flower over jellied. Field Caviar.
＜Bowl Dish＞ Blowfish and crab with sesame flavored soy milk. Winter vegetables, Ponzu sauce with sesame.
＜Cooked rice＞ Blowfish and crab Cooked Rice served in an Earthenware Pot. Japanese pickles, Miso soup.
＜Desserts＞t Strawberry ice-cream. Chestnut mashed wheat gluten, Strawberry, pistachio sauce. Baked sweet potato Daifuku. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Fugu fillet and Fugu meat in clear soup, Kyoto Yodo radish and rape blossoms dressed thickened sauce with soup stock, Yuzu, Female snow crab.
＜Sashimi＞ Pufferfish lightly seared on the surface, Japanese tiger prawn, Salted entrails of a sea cucumber, Pacific bluefin tuna with yolk soy sauce.
＜Small dish＞ Bite-size sushi with grilled milt in soy sauce, Caviar, gold dust.
＜Grilled dish＞ Grilled rosy seabass with salt, Grated radish, Sudachi citrus.
＜Deep-fried＞ Japanese black beef thigh cutlet with demi-glace sauce, mashed potato, Romanesco.
＜Palate Cleanser＞ Grilled Shimonita leeks dressed vinegared miso paste, Baked apple wrapped with cured ham and apple vinegar dressing, Chervil.
＜Bowl dish＞ Blowfish and Crab with Sesame flavored Soy Milk Soup, Winter vegetables, Sesame ponzu vinegar.
＜Rice dish＞ Rice cooked with Blowfish and Crab, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry and mandarin orange dressed strawberry sauce.
Monaca with mashed sweetened chestnuts, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■November Course Menu
＜Appetizer＞ Soft-shelled turtle savory egg custard. Thick and sweet broth, grilled leek. Grilled rice cake, ginger, trefoil. Boiled crab stuffed in its shell.
＜Soup Dish＞ Crab and Blowfish clear soup with grated radish. Leek, Yuzu.
＜Sashimi＞ Blowfish sashimi and Chinese cabbage, ponzu jelly. Bluefin tuna, onion soy sauce . Steamed abalone with Liver Sauce.
＜Small Dish＞ Sushi of yellowtail marinated in soy sauce and wrapped in pickled turnip.
Sea urchin.
＜Grilled dish＞Seared Japanese Black Beef Thigh. Onion sauce, seasonal vegetables.
＜Deep Fried＞ Cream Croquettes stuffed with Plenty of Snow Crab, Crab miso tartar sauce.
＜Palate Cleanser＞ Yuzu-flavored tofu with kudzu flour Chrysanthemum flower over jellied. Field Caviar.
＜Bowl Dish＞ Blowfish and crab with sesame flavored soy milk. Winter vegetables, Ponzu sauce with sesame.
＜Cooked rice＞ Blowfish and crab Cooked Rice served in an Earthenware Pot. Japanese pickles, Miso soup.
＜Desserts＞t Strawberry ice-cream. Chestnut mashed wheat gluten, Strawberry, pistachio sauce. Baked sweet potato Daifuku. Light taste Matcha.

■December Course Menu
＜Appetizer＞ Fugu fillet and Fugu meat in clear soup, Kyoto Yodo radish and rape blossoms dressed thickened sauce with soup stock, Yuzu, Female snow crab.
＜Sashimi＞ Pufferfish lightly seared on the surface, Japanese tiger prawn, Salted entrails of a sea cucumber, Pacific bluefin tuna with yolk soy sauce.
＜Small dish＞ Bite-size sushi with grilled milt in soy sauce, Caviar, gold dust.
＜Grilled dish＞ Grilled rosy seabass with salt, Grated radish, Sudachi citrus.
＜Deep-fried＞ Japanese black beef thigh cutlet with demi-glace sauce, mashed potato, Romanesco.
＜Palate Cleanser＞ Grilled Shimonita leeks dressed vinegared miso paste, Baked apple wrapped with cured ham and apple vinegar dressing, Chervil.
＜Bowl dish＞ Blowfish and Crab with Sesame flavored Soy Milk Soup, Winter vegetables, Sesame ponzu vinegar.
＜Rice dish＞ Rice cooked with Blowfish and Crab, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry and mandarin orange dressed strawberry sauce.
Monaca with mashed sweetened chestnuts, Light taste Matcha.

※The menu is subject to change depending on availability.

＜Suo-iro course＞
This is a special course that uses seasonal high-quality ingredients.

＜Suo-iro course＞
This is a special course that uses seasonal high-quality ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizer> Seasonal appetizer Three kinds of assorted.
<Sashimi dish> Sea bream with kelp and 2 other dishes.
<Grilled dish> seasonal grilled dish.
<Deep-fried dish> Deep-fried shrimp red and white tempura, Seasonal vegetable tempura.
<Warm dish> Kuroge Wagyu beef simmered, Grilled tofu bok choy, radish, Wasabi.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup.
<Dessert> warabi mochi with brown sugar, soybean flour.

*Menu contents are subject to change due to availability of ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizers> Seasonal appetizers Assorted 3 kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Sea bream with kelp finish Tuna medium fatty tuna and 2 other items.
<Grilled dish>Grilled black Wagyu beef loin, Mustard soy sauce.
<Bowl dish> Ise lobster braised, White onion, Green vegetables.
<Rice dish> Sea bream rice using Akashi's famous natural red sea bream, Pickles, Miso soup.
<Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruits.

*Menu contents are subject to change due to ingredient procurement.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.

<Menu>
<Appetizer> Seasonal appetizer Three kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Bluefin tuna medium toro prawn Squid Sea urchin salmon roe
<Grilled dish> Roasted Japanese black beef fillet Mustard soy sauce.
<Bowl dish> Abalone shark fin paste, Needle ginger, Green vegetable.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, Pickles, Miso soup.
< Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruit.

*Menu contents are subject to change due to ingredient procurement.