■Blowfish and Crab Special Course "Blowfish vs Crabs Battle"

[Appetizer] Snow Crab with Jellied Blowfish Skin served in a Crab Shell, Autumn vegetables.
[Soup dish] Egg Soup with Crab and Blowfish, Leek, Yuzu, Blowfish fin, Blowfish skin.
[Sashimi dish] Blowfish Sashimi, Ponzu(citrus flavoured soy sauce), A variety of garnish.
[Lidded dish] Crab Egg Roll, Simmered Daikon Radish with Crab Starchy Sauce.
[Deep fried dish] Crab Miso Cream Croquette, Deep-fried blowfish, Sudachi citrus.
[Warm dish] White Miso Flavoured Soy Milk Small Pot. Crab, Blowfish bones, Black Wagyu Tender Sirloin, Chrysanthemum leaves, Chinese cabbage, Kudzu noodles, Ponzu(citrus flavoured soy sauce).
[Cooked rice] Crab Chirashi Sushi served in a Masu Box, Clam soup.
[Desserts] Strawberry Daifuku.

*Menu contents are subject to change.

"Shikon course"

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Sashimi] Checkered squid and tuna sashimi, Sliced sea bream with boiling water on the skin.
[Grilled dish] Grilled spanish mackerel marinated in miso.
[Deep fries] Deep-fried oysters with herb, Deep-fried shrimp with mayonnaise.
[Warm dish] Milt with lemon flavor, Sauce with thickened broth and grated radish.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

"Shikon course"

■December Course Menu
[Appetizer] Tofu with white and black sesame seeds, Small sushi with pickled turnip, Flatfish thinly sliced and rolled with egg, Rolled eel with burdock.
Steamed anglerfish liver with ponzu jelly, Simmered duck, Deep-fried simmered taro.
[Sashimi] Sashimi of Sea bream with kelp flavor, Sudachi, Seared yellowtail sashimi.
[Grilled dish] Grilled yellowtail with sweet soy sauce and tomato flavor.
[Deep fries] Tempura assortment of Shrimp and Root vegetables.
[Warm dish] Sake lees soup with Pork, Radish and Carrot.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Sashimi] Checkered squid and tuna sashimi, Sliced sea bream with boiling water on the skin.
[Grilled dish] Grilled spanish mackerel marinated in miso.
[Deep fries] Deep-fried oysters with herb, Deep-fried shrimp with mayonnaise.
[Warm dish] Milt with lemon flavor, Sauce with thickened broth and grated radish.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Sashimi] Assorted 3 kinds of Fresh fish (Yellowtail, Tuna, Sweet shrimp).
[Grilled dish] Grilled milt with chili pepper, Grilled spanish mackerel marinated in miso.
[Deep fries] Deep-fried oysters with herbs, Deep-fried shrimp with mayonnaise.
[Warm dish] Miso Stewed Beef with japanese pepper.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■December Course Menu
[Appetizer] Tofu with white and black sesame seeds, Small sushi with pickled turnip, Flatfish thinly sliced and rolled with egg, Rolled eel with burdock.
Steamed anglerfish liver with ponzu jelly, Simmered duck, Deep-fried simmered taro.
[Sashimi] Assorted 3 kinds of Fresh fish (Tuna, Scallop, Shrimp).
[Grilled dish] Grilled yellowtail with sweet soy sauce and tomato flavor.
[Deep fries] Cream Croquette with Crab miso, Deep fried Pufferfish marinated in soy sauce.
[Warm dish] Milt, Oyster and Vegetables in a Small pot of soup stock.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Sashimi] Assorted 3 kinds of Fresh fish (Yellowtail, Tuna, Sweet shrimp).
[Grilled dish] Grilled milt with chili pepper, Grilled spanish mackerel marinated in miso.
[Deep fries] Deep-fried oysters with herbs, Deep-fried shrimp with mayonnaise.
[Warm dish] Miso Stewed Beef with japanese pepper.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Soup dish] Clear soup of sea bream, vegetables and rice cake.
[Sashimi] Spanish mackerel sashimi with lightly seared surface, Flat clams and dried fish roe in salt.
[Grilled dish] Seared Black Wagyu Beef Buttocks, Apple compote, Balsamic vinegar.
[Lidded dish] Grilled pufferfish, Thickened sauce with sea lettuce and broth.
[Warm dish] Shabu-shabu style with splendid alfonsino and vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■December Course Menu
[Appetizer] Tofu with white and black sesame seeds, Small sushi with pickled turnip, Flatfish thinly sliced and rolled with egg, Rolled eel with burdock.
Steamed anglerfish liver with ponzu jelly, Simmered duck, Deep-fried simmered taro.
[Soup dish] Grilled albacore with Grated radish in a Clear soup.
[Sashimi] Assorted 5 kinds of Fresh fish (Pufferfish, Tuna, Shrimp, Swordtip squid, Sea urchin).
[Grilled dish] Grilled splendid alfonsino marinated in miso.
[Lidded dish] Japanese omlet with Crab meat, Stew turnip with Crab starch sauce.
[Warm dish] Japanese black beef and Vegetable Shabu-shabu style small pot.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Soup dish] Clear soup of sea bream, vegetables and rice cake.
[Sashimi] Spanish mackerel sashimi with lightly seared surface, Flat clams and dried fish roe in salt.
[Grilled dish] Seared Black Wagyu Beef Buttocks, Apple compote, Balsamic vinegar.
[Lidded dish] Grilled pufferfish, Thickened sauce with sea lettuce and broth.
[Warm dish] Shabu-shabu style with splendid alfonsino and vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

<Course contents>
Appetizer: Seasonal appetizer.
Main dish: Premium black wagyu beef sukiyaki Uchihira (160g), Green onion, grilled tofu, onion, kurumafu, king oyster mushroom, itokon, mitsuba.
Rice: White rice, red miso soup, pickles.
Dessert: Seasonal dessert.

<Course content>
Appetizer: Seasonal appetizer 7 kinds of
sashimi: 5 kinds of sashimi
Main dish: Kuroge Wagyu beef sukiyaki (A4 loin / 90g) Kuroge Wagyu beef sukiyaki (Uchihira / 90g) Green onion, grilled tofu, onion, kurumafu, king oyster mushroom , Thread konnyaku, Mitsuba
rice: white rice, red miso soup, pickles
Sweetness: seasonal dessert

<Course contents>
Appetizer: Seasonal appetizer.
Main dish: Premium black wagyu beef sukiyaki (A4 loin/80g), Premium black wagyu beef sukiyaki (Uchihira/80g), Green onion, grilled tofu, onion, kurumafu, king oyster mushroom, konnyaku thread, mitsuba.
Rice: White rice, red miso soup, pickles.
Dessert: Seasonal dessert.

<Course content>
Appetizer: Seasonal appetizer 7 kinds of
sashimi: 5 kinds of sashimi
Main dish: Kuroge Wagyu beef sukiyaki (A4 loin / 90g) Kuroge Wagyu beef sukiyaki (Uchihira / 90g) Green onion, grilled tofu, onion, kurumafu, king oyster mushroom , Thread konnyaku, Mitsuba
rice: white rice, red miso soup, pickles
Sweetness: seasonal dessert

<Course content>
Appetizer: Assorted seasonal appetizers .
Main dish: Japanese black beef top sukiyaki (A4 loin / 160g) green onion, grilled tofu, onion, kurumafu, king oyster mushroom, itonkon, mitsuba.
Rice: White rice, red miso soup, pickles.
Sweets: Seasonal desserts.

<Course content>
Appetizer: Assorted seasonal appetizers
Sashimi: Assortment of 5 kinds
Main dish: Japanese black beef top sukiyaki (A4 loin / 160g) green onion, grilled tofu, onion, kurumafu, king oyster mushroom, itonkon, mitsuba
rice: white rice, red Dashi and flavored
sweets: Seasonal desserts

"Shikon course"

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Sashimi] Checkered squid and tuna sashimi, Sliced sea bream with boiling water on the skin.
[Grilled dish] Grilled spanish mackerel marinated in miso.
[Deep fries] Deep-fried oysters with herb, Deep-fried shrimp with mayonnaise.
[Warm dish] Milt with lemon flavor, Sauce with thickened broth and grated radish.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Sashimi] Assorted 3 kinds of Fresh fish (Yellowtail, Tuna, Sweet shrimp).
[Grilled dish] Grilled milt with chili pepper, Grilled spanish mackerel marinated in miso.
[Deep fries] Deep-fried oysters with herbs, Deep-fried shrimp with mayonnaise.
[Warm dish] Miso Stewed Beef with japanese pepper.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Soup dish] Clear soup of sea bream, vegetables and rice cake.
[Sashimi] Spanish mackerel sashimi with lightly seared surface, Flat clams and dried fish roe in salt.
[Grilled dish] Seared Black Wagyu Beef Buttocks, Apple compote, Balsamic vinegar.
[Lidded dish] Grilled pufferfish, Thickened sauce with sea lettuce and broth.
[Warm dish] Shabu-shabu style with splendid alfonsino and vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

"Shikon course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb.
[Grilled Dish] Grilled Spanish Mackerel with egg sauce, Flower shaped lotus root.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoot, Rice salt.
[Warm Dish] Tokushima Jidori Chicken with Grounded New Potatoes Broth, Bamboo shoot, Brussels sprouts.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb, Hatsu Katsuo (The first bonito of the season), Gyoja Garlic Chives Pickled in Soy sauce, Mayonnaise sauce.
[Grilled Dish] Grilled Fat Greenling with Spinach and Miso sauce, Scrambled egg, Boiled rapeseed blossoms.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoots, Rice salt.
[Warm Dish] Kakuni in Grated Onion Broth, Asparagus sauvage, Watercress.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Assorted 4 kinds of Fresh Sashimi of the day "Medium fatty tuna, Hatsu Katsuo (The first bonito of the season), Sea Bream, Ark Shell", Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Seared Black Wagyu Top Sirloin Cap, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Osaka Duck and Foie Gras Hot Pot with Grated Daikon Radish, Kyoto Leeks.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Bamboo Shoot (Harvested in the morning), Wakame, Tosa Soy Sauce, Sea Bream Milt, Ponzu (soy sauce with citrus juice), Chives.
[Grilled Dish] Seared Black Wagyu Fillet, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Simmered Red bream with Spring Vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Shikon course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb.
[Grilled Dish] Grilled Spanish Mackerel with egg sauce, Flower shaped lotus root.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoot, Rice salt.
[Warm Dish] Tokushima Jidori Chicken with Grounded New Potatoes Broth, Bamboo shoot, Brussels sprouts.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Shikon course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb.
[Grilled Dish] Grilled Spanish Mackerel with egg sauce, Flower shaped lotus root.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoot, Rice salt.
[Warm Dish] Tokushima Jidori Chicken with Grounded New Potatoes Broth, Bamboo shoot, Brussels sprouts.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb, Hatsu Katsuo (The first bonito of the season), Gyoja Garlic Chives Pickled in Soy sauce, Mayonnaise sauce.
[Grilled Dish] Grilled Fat Greenling with Spinach and Miso sauce, Scrambled egg, Boiled rapeseed blossoms.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoots, Rice salt.
[Warm Dish] Kakuni in Grated Onion Broth, Asparagus sauvage, Watercress.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb, Hatsu Katsuo (The first bonito of the season), Gyoja Garlic Chives Pickled in Soy sauce, Mayonnaise sauce.
[Grilled Dish] Grilled Fat Greenling with Spinach and Miso sauce, Scrambled egg, Boiled rapeseed blossoms.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoots, Rice salt.
[Warm Dish] Kakuni in Grated Onion Broth, Asparagus sauvage, Watercress.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Assorted 4 kinds of Fresh Sashimi of the day "Medium fatty tuna, Hatsu Katsuo (The first bonito of the season), Sea Bream, Ark Shell", Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Seared Black Wagyu Top Sirloin Cap, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Osaka Duck and Foie Gras Hot Pot with Grated Daikon Radish, Kyoto Leeks.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Assorted 4 kinds of Fresh Sashimi of the day "Medium fatty tuna, Hatsu Katsuo (The first bonito of the season), Sea Bream, Ark Shell", Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Seared Black Wagyu Top Sirloin Cap, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Osaka Duck and Foie Gras Hot Pot with Grated Daikon Radish, Kyoto Leeks.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Bamboo Shoot (Harvested in the morning), Wakame, Tosa Soy Sauce, Sea Bream Milt, Ponzu (soy sauce with citrus juice), Chives.
[Grilled Dish] Seared Black Wagyu Fillet, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Simmered Red bream with Spring Vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Bamboo Shoot (Harvested in the morning), Wakame, Tosa Soy Sauce, Sea Bream Milt, Ponzu (soy sauce with citrus juice), Chives.
[Grilled Dish] Seared Black Wagyu Fillet, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Simmered Red bream with Spring Vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Shikon course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb.
[Grilled Dish] Grilled Spanish Mackerel with egg sauce, Flower shaped lotus root.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoot, Rice salt.
[Warm Dish] Tokushima Jidori Chicken with Grounded New Potatoes Broth, Bamboo shoot, Brussels sprouts.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb, Hatsu Katsuo (The first bonito of the season), Gyoja Garlic Chives Pickled in Soy sauce, Mayonnaise sauce.
[Grilled Dish] Grilled Fat Greenling with Spinach and Miso sauce, Scrambled egg, Boiled rapeseed blossoms.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoots, Rice salt.
[Warm Dish] Kakuni in Grated Onion Broth, Asparagus sauvage, Watercress.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Assorted 4 kinds of Fresh Sashimi of the day "Medium fatty tuna, Hatsu Katsuo (The first bonito of the season), Sea Bream, Ark Shell", Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Seared Black Wagyu Top Sirloin Cap, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Osaka Duck and Foie Gras Hot Pot with Grated Daikon Radish, Kyoto Leeks.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Bamboo Shoot (Harvested in the morning), Wakame, Tosa Soy Sauce, Sea Bream Milt, Ponzu (soy sauce with citrus juice), Chives.
[Grilled Dish] Seared Black Wagyu Fillet, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Simmered Red bream with Spring Vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Sashimi] Sea bream with kelp and 2 other dishes Boiled small yam, grilled tofu, green bok choy, radish, carrot, wasabi.
[Grilled dish] Seasonal grilled food,
[Bowl dish] Simmered Japanese Black Beef. Baked tofu Bok choy Daikon radish Carrot Wasabi.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
* The contents of the menu are subject to change.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Bowl dish] Fresh clam soup, Mugwort wheat gluten, broad root carrot, tree bud
[Sashimi] Sea bream with kelp and 2 other dishes
[Grilled dish] Grilled Kuroge Wagyu Beef Roasted with Mustard Soy Sauce.
[Bowl dish] Boiled Spiny Lobster, White-haired green onions, green vegetables, radishes, carrots
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
[fruit] seasonal fruit
* The contents of the menu are subject to change.

Considering the ingredients and colors that are considered to be auspicious, the luxurious course with high-quality ingredients will liven up your celebration! . Enjoy Zenen's specialty, tai-meshi.

[Appetizer] Assorted seasonal appetizers
[Bowl dish] Fresh clam soup, Mugwort wheat gluten, broad root carrot, tree bud
[Sashimi] bluefin tuna, Prawn, squid, sea urchin, salmon roe.
[Grilled dish] Grilled Kuroge Wagyu beef fillet, mustard soy sauce.
[Bowl dish] Abalone and shark fin, needle, ginger, Green vegetables.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
[fruit] seasonal fruit
* The contents of the menu are subject to change.

■Menu example
[Appetizer] Rape blossoms dressed in yuba, stewed Naruto conger eel with 1 inch bean simmered in soy sauce, diamond-shaped rice cake, firefly squid with batil vinegar and miso.
[Sashimi] Seared first bonito, ponzu jelly, myoga ginger, cracked shell, red sorrel.
[Grilled dish] Wakasa-yaki cherry salmon with bamboo shoots, mugwort gluten dengaku, Hatsukami.
[Deep fried] Deep-fried cherry shrimp and raw wakame seaweed, spring vegetable tempura, mizore vinegar.
[Cooked rice] Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup, ginger, sesame.
[Sweet dish] Fruit daifuku.

*The menu contents change every month.

■Menu example
[Appetizer] Rape blossoms dressed in yuba, stewed Naruto conger eel with 1 inch bean simmered in soy sauce, diamond-shaped rice cake, firefly squid with batil vinegar and miso.
[Sashimi] Seared first bonito, ponzu jelly, myoga ginger, cracked shell, red sorrel.
[Grilled dish] Wakasa-yaki cherry salmon with bamboo shoots, mugwort gluten dengaku, Hatsukami.
[Deep fried] Deep-fried cherry shrimp and raw wakame seaweed, spring vegetable tempura, mizore vinegar.
[Cooked rice] Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup, ginger, sesame.
[Sweet dish] Fruit daifuku.

*The menu contents change every month.

"Shikon course"

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Sashimi] Checkered squid and tuna sashimi, Sliced sea bream with boiling water on the skin.
[Grilled dish] Grilled spanish mackerel marinated in miso.
[Deep fries] Deep-fried oysters with herb, Deep-fried shrimp with mayonnaise.
[Warm dish] Milt with lemon flavor, Sauce with thickened broth and grated radish.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

"Shikon course"

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Sashimi] Checkered squid and tuna sashimi, Sliced sea bream with boiling water on the skin.
[Grilled dish] Grilled spanish mackerel marinated in miso.
[Deep fries] Deep-fried oysters with herb, Deep-fried shrimp with mayonnaise.
[Warm dish] Milt with lemon flavor, Sauce with thickened broth and grated radish.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■Example of Menu
[Appetizer] Figs dressed in walnuts, Small Shrimp Sushi, Duck meat dressed in poppy seeds, Daikon radish wrapped with crab, Egg yolks and whites, Sake lees soup of yellowtail.
[Sashimi] Assorted 4 kinds of fresh fish.(Tuna, Sea bream, Yellowtail, Squid).
[Grilled Dish]Roast Kuroge Wagyu Beef with Miso Sauce.
[Deep Fries] Deep-fried taro simmered in broth.
[Warm Dish] Grilled red bream with various vegetables cooked in soy sauce.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Sweet Potato Dumpling, Sugar-soaked black beans.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Sashimi] Assorted 3 kinds of Fresh fish (Yellowtail, Tuna, Sweet shrimp).
[Grilled dish] Grilled milt with chili pepper, Grilled spanish mackerel marinated in miso.
[Deep fries] Deep-fried oysters with herbs, Deep-fried shrimp with mayonnaise.
[Warm dish] Miso Stewed Beef with japanese pepper.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Soup dish] Clear soup of sea bream, vegetables and rice cake.
[Sashimi] Spanish mackerel sashimi with lightly seared surface, Flat clams and dried fish roe in salt.
[Grilled dish] Seared Black Wagyu Beef Buttocks, Apple compote, Balsamic vinegar.
[Lidded dish] Grilled pufferfish, Thickened sauce with sea lettuce and broth.
[Warm dish] Shabu-shabu style with splendid alfonsino and vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■January Course Menu
[Appetizer] Pickled radish carrot and crab, Conger eel cooked in soy sauce, Pressed sushi with sea bream and kelp flavor.
Sagittaria rhizome stewed sweet sauce, Dried persimmons dusted with wheat flour, Dried sardine fry with soy sauce and sugar, Sugar flavored black bean jelly.
[Soup dish] Clear soup of sea bream, vegetables and rice cake.
[Sashimi] Spanish mackerel sashimi with lightly seared surface, Flat clams and dried fish roe in salt.
[Grilled dish] Seared Black Wagyu Beef Buttocks, Apple compote, Balsamic vinegar.
[Lidded dish] Grilled pufferfish, Thickened sauce with sea lettuce and broth.
[Warm dish] Shabu-shabu style with splendid alfonsino and vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Strawberry Daifuku.

※The menu is subject to change depending on availability.

<Course contents>
Appetizer: Seasonal appetizer.
Main dish: Premium black wagyu beef sukiyaki Uchihira (160g), Green onion, grilled tofu, onion, kurumafu, king oyster mushroom, itokon, mitsuba.
Rice: White rice, red miso soup, pickles.
Dessert: Seasonal dessert.

<Course contents>
Appetizer: Seasonal appetizer.
Main dish: Premium black wagyu beef sukiyaki (A4 loin/80g), Premium black wagyu beef sukiyaki (Uchihira/80g), Green onion, grilled tofu, onion, kurumafu, king oyster mushroom, konnyaku thread, mitsuba.
Rice: White rice, red miso soup, pickles.
Dessert: Seasonal dessert.

<Course Contents>
Appetizer: Seasonal appetizer.
Main dish: Premium black wagyu beef sukiyaki (A4 loin/160g), green onion, grilled tofu, onion, kurumafu, king oyster mushrooms, itokon, mitsuba.
Rice: White rice, red miso soup, pickles.
Dessert: Seasonal dessert.

～A meal consisting of one soup and five main dish besiders rice～
・3 kinds of sashimi.
・Vinegared dish of the month.
・Grilled fish of the month, Rolled omelette, Hajikami(ginger stick).
・Small dish of the day.
・Cold soba noodles.
・Rice, Pickles, Miso soup.

*This is a monthly menu.

Seasonal meal
[Kasujiru（Sake lees soup）set meal]
*Available from November 1st, 2024.
・Kasujiru with plenty of root vegetables.
・2 kinds of Sashimi.
・Rolled omelet.
・Bite cutlet.
・Grilled fish of the day.
・Rice.
・Pickles

*Menu contents are subject to change.

～A meal consisting of one soup and five main dish besiders rice～
・3 kinds of sashimi.
・Vinegared dish of the month.
・Grilled fish of the month, Rolled omelette, Hajikami(ginger stick).
・Small dish of the day.
・Cold soba noodles.
・Rice, Pickles, Miso soup.

*This is a monthly menu.

Seasonal meal
[Kasujiru（Sake lees soup）set meal]
*Available from November 1st, 2024.
・Kasujiru with plenty of root vegetables.
・2 kinds of Sashimi.
・Rolled omelet.
・Bite cutlet.
・Grilled fish of the day.
・Rice.
・Pickles

*Menu contents are subject to change.

・Grilled Japanese black beef .(aitchbone)
・5 kinds of sashimi of the day.
・Today's small dish.
・Salad .
・Rice, Pickles, Miso soup

・Grilled Japanese black beef .(aitchbone)
・5 kinds of sashimi of the day.
・Today's small dish.
・Salad .
・Rice, Pickles, Miso soup

Seasonal dishes in a bento box (5-6 dishes)
Seasonal deep-fried food
Zenen’s specialty Akashi natural sea bream rice, Pickles, Miso soup, Dessert.
*Menu changes monthly.

Seasonal dishes in a bento box (5-6 dishes).
Seasonal deep-fried food.
Pickles, Miso soup.
Dessert

*Menu changes monthly.

～A meal consisting of one soup and five main dish besiders rice～
・3 kinds of sashimi.
・Vinegared dish of the month.
・Grilled fish of the month, Rolled omelette, Hajikami(ginger stick).
・Small dish of the day.
・Cold soba noodles.
・Rice, Pickles, Miso soup.

*This is a monthly menu.

Seasonal meal
[Kasujiru（Sake lees soup）set meal]
*Available from November 1st, 2024.
・Kasujiru with plenty of root vegetables.
・2 kinds of Sashimi.
・Rolled omelet.
・Bite cutlet.
・Grilled fish of the day.
・Rice.
・Pickles

*Menu contents are subject to change.

・Grilled Japanese black beef .(aitchbone)
・5 kinds of sashimi of the day.
・Today's small dish.
・Salad .
・Rice, Pickles, Miso soup

Natural red sea bream marinated in sesame sauce and a delicious flavor created by a special soup stock.

Sea bream chazuke
Tempura, Simmered mixed vinegar, vinegared pickles.

・Sukiyaki (A4 sirloin of Japanese black beef, green onion, grilled tofu, onion, kuruma-fu, king oyster mushroom, thread konjac, trefoil, udon)
・Vinegared dish, rice, miso soup, pickles, egg bowl

・Sukiyaki (80g Japanese black beef A4 loin, green onion, grilled tofu, onion, kuruma-fu, king oyster mushroom, thread konnyaku, trefoil, udon) ・Vinegared dish Rice Miso soup Pickled vegetables Egg bowl

Seasonal dishes in a bento box (5-6 dishes).
Seasonal deep-fried food.
Pickles, Miso soup.
Dessert.

*Menu changes monthly.

Seasonal dishes in a bento box (5-6 dishes)
Seasonal deep-fried food
Zenen’s specialty Akashi natural sea bream rice, Pickles, Miso soup, Dessert.
*Menu changes monthly.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Soupe dish: Clear soup with meat (Green onion, Black chili pepper).
Sashimi: 4 kind of slices of raw fish (Tuna, Sea bream, Squid, Prawn).
Grilled dish: Grilled Japanese black beef "fillet" and Red bream.
Sushi dish: Two kinds of sushi with tuna.
Udon dish: Udon noodles topped sweet and spicy beef and egg.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, tree buds.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Soupe dish: Clear soup with meat (Green onion, Black chili pepper).
Sashimi: 4 kind of slices of raw fish (Tuna, Sea bream, Squid, Prawn).
Grilled dish: Grilled Japanese black beef "fillet" and Red bream.
Sushi dish: Two kinds of sushi with tuna.
Udon dish: Udon noodles topped sweet and spicy beef and egg.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, tree buds.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Soupe dish: Clear soup with meat (Green onion, Black chili pepper).
Sashimi: 4 kind of slices of raw fish (Tuna, Sea bream, Squid, Prawn).
Grilled dish: Grilled Japanese black beef "fillet" and Red bream.
Sushi dish: Two kinds of sushi with tuna.
Udon dish: Udon noodles topped sweet and spicy beef and egg.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, tree buds.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Soupe dish: Clear soup with meat (Green onion, Black chili pepper).
Sashimi: 4 kind of slices of raw fish (Tuna, Sea bream, Squid, Prawn).
Grilled dish: Grilled Japanese black beef "fillet" and Red bream.
Sushi dish: Two kinds of sushi with tuna.
Udon dish: Udon noodles topped sweet and spicy beef and egg.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, tree buds.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Sashimi: 3 kind of slices of raw fish (Tuna, Sea bream, Squid).
Grilled dish: Grilled Japanese black beef "thigh" and Red bream.
Deep-fried dish: Tempura with shrimp and vegetables.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, bud tree.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Sashimi: 3 kind of slices of raw fish (Tuna, Sea bream, Squid).
Grilled dish: Grilled Japanese black beef "thigh" and Red bream.
Deep-fried dish: Tempura with shrimp and vegetables.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, bud tree.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Sashimi: 3 kind of slices of raw fish (Tuna, Sea bream, Squid).
Grilled dish: Grilled Japanese black beef "thigh" and Red bream.
Deep-fried dish: Tempura with shrimp and vegetables.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, bud tree.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.

＜Sample Menu＞
Appetizer: Steamed abalone with watercress and miso.
Sashimi: 3 kind of slices of raw fish (Tuna, Sea bream, Squid).
Grilled dish: Grilled Japanese black beef "thigh" and Red bream.
Deep-fried dish: Tempura with shrimp and vegetables.
Bowl dish: Japanese black beef Sukiyaki style Shabu-Shabu with sea urchin, bud tree.
Rice dish: Boiled rice containing sea bream, Miso soup.
Dessert: Seasonal dessert.