<February Menu> (February 3rd to March 2nd) Chopsticks included Steamed soft-shelled turtle, ginkgo nuts, lily root, ginger, silver bean paste appetizer Roasted Zao deep-mountain bamboo charcoal water duck, mustard Softly boiled octopus, pounded bracken, snow-covered whitebait lightly battered and deep-fried, soup sprinkled with Chinese ink and salt Yoshino kudzu sauce Rockfish with kudzu bamboo shoots, Japanese quince, kinome sashimi, sashimi, finfish, bluefin tuna, black squid, full set of garnishes, real wasabi, simmered in Tosa soy sauce Boiled golden-eyed snapper, Gensuke radish, rape blossoms, grilled burdock rice crackers Abalone, soy milk skin, sea urchin, onion, mountain enoki mushroom, grilled with white sauce, grated cheese Fried food Anko deep-fried chicken, green chili, lemon, monkfish liver with ponzu sauce, strong Appetizer Hida beef inner thigh roast beef, long leek Orange cauliflower, snap peas, tomato, soy sauce, rice, snow crab rice, crab miso, green onion, soup, red soup stock (tofu, nameko, celery, powdered sansho pepper), 5 kinds of desserts, panna cotta, strawberry sauce, light snow, mint. *The menu may change depending on the ingredients on the day.

*This course comes with a special lowest price guarantee (1,500 yen off per person) [only available on our website]. <February menu> (February 3rd to March 2nd) Chopsticks included Snow crab and turnip wormwood, Japanese bush warbler, silver bean paste, sprinkled yuzu citron Appetizer Roasted Zao Miyama bamboo charcoal water duck, mustard Softly boiled octopus, pounded bracken, under the snow, lightly fried white fish, soup sprinkled with Chinese ink and salt Dishes Yoshino kudzu style Rockfish with kudzu Bamboo shoots, Japanese yarrow, Kinome sashimi, ara, bluefin tuna, black squid, garnish set Real wasabi, Tosa soy sauce Boiled dishes Boiled golden-eyed snapper, Gensuke radish, rape blossoms, grilled burdock rice crackers Dishes Grilled Spanish mackerel, root mitsuba soaked in sesame and deep-fried dishes Shrimp potato fried in mochi flour, green chili peppers, grated ginger, strong deep-fried dashi sauce Appetizer Anko hot pot (shiitake mushrooms, tofu, Chinese cabbage, Kujo leeks, mizuna, Kyoto carrots) Shichimi food: Anko nabe udon noodles, roast beef rice bowl, 5 kinds of accompaniment, fresh fruit: Hyuga summer jelly, sweet potato bun *This may change depending on the availability of stock on the day.

*This course comes with a special lowest price guarantee (1,500 yen off per person) [only available on our website]. <January menu> (January 6th to February 2nd) Chopsticks included Surf clam, ark shell, wakame seaweed stems, Kujo leeks, mustard vinegar miso dressing, fuumae (windbreak) Appetizers: salted herring roe pickled in sake lees, shrimp rolled in bamboo shoots, arrowhead soaked green radish, real tortoiseshell ink, pine cone and ginkgo leaf soup, white miso sauce, hexagonal taro, Hinode Kyoto carrots, grilled round rice cakes, Japanese bush warbler greens, yuzu citrus, Sato Kue, real tuna, marinated mackerel, kelp with roe, garnish, real wasabi, Tosa soy sauce, stews, spiny lobster, bamboo shoots, stewed utensils, Yoshiwarayama angelica, co-an, fried mizuna, kinome grilled dishes, winter yellowtail teriyaki, tempura soaked in tempura, needle ginger, orange deep-fried dishes, fugu milt tempura, snow salt, strong vinegar sauce, appetizers Special Omi beef marbled stone-grilled steak, fried green onion batter, broccoli, tomato, soy sauce, mustard (choice of meal) 1. Kue rice porridge, egg, parsley 2. Zao miyama bamboo charcoal water duck stewed udon noodles, mountain enoki mushroom, oboro kelp, green onion, egg, shichimi spice garnish 5 kinds of dessert, Hyuga summer jelly dessert, Dainagon zenzai with red and white torn wheat gluten *This may be subject to change depending on the availability on the day.

<February Menu> (February 3rd to March 2nd) Chopsticks included Steamed soft-shelled turtle, ginkgo nuts, lily root, ginger, silver bean paste appetizer Roasted Zao deep-mountain bamboo charcoal water duck, mustard Softly boiled octopus, pounded bracken, snow-covered whitebait lightly battered and deep-fried, soup sprinkled with Chinese ink and salt Yoshino kudzu sauce Rockfish with kudzu bamboo shoots, Japanese quince, kinome sashimi, sashimi, finfish, bluefin tuna, black squid, full set of garnishes, real wasabi, simmered in Tosa soy sauce Boiled golden-eyed snapper, Gensuke radish, rape blossoms, grilled burdock rice crackers Abalone, soy milk skin, sea urchin, onion, mountain enoki mushroom, grilled with white sauce, grated cheese Fried food Anko deep-fried chicken, green chili, lemon, monkfish liver with ponzu sauce, strong Appetizer Hida beef inner thigh roast beef, long leek Orange cauliflower, snap peas, tomato, soy sauce, rice, snow crab rice, crab miso, green onion, soup, red soup stock (tofu, nameko, celery, powdered sansho pepper), 5 kinds of desserts, panna cotta, strawberry sauce, light snow, mint. *The menu may change depending on the ingredients on the day.

*The menu is an example of one day ■ Appetizers Assorted seasonal vegetables ■ Soup Seasonal bowls ■ Sashimi Chef's recommended seafood platter ■ Simmered dishes Boiled seasonal vegetables ■ Grilled fish Today's grilled fish ■ Strong side dishes Recommended dishes ■ Meals ■ Water sweets

■箱の大きさ：縦16㎝ × 横16㎝ × 高さ6.7㎝
■内容量：鮑（130～150g）×2個、すりおろし本山葵（20g）
■原材料：鮑、酒、しょうゆ（大豆、小麦含む）、昆布、山葵
■要冷凍、－18℃以下で保存　約二週間

（箱の大きさ：縦 24㎝ × 横 37㎝ × 高さ 6㎝ ）

（箱の大きさ：縦24㎝×横28.5㎝×高さ5.5㎝ ）