Menu from March 22 (Sat) to May 23 (Fri) 1. Assorted appetizers of five kinds 2. Stir-fried two kinds of seafood and spring vegetables with perilla leaves 3. Sweet and sour pork with Asano pork loin in black vinegar 4. Deep-fried spring rolls with shark fin 5. Noodle soup with sakura shrimp and green onions 6. Soft almond tofu

Menu from March 22 (Sat) to May 23 (Fri) 1. Assorted appetizers of five kinds 2. Stir-fried two kinds of seafood and spring vegetables with perilla leaves 3. Braised shark fin in a clay pot 4. Sweet and sour pork with Asano pork loin in black vinegar 5. Noodles in soup with sakura shrimp and green onions 6. Soft almond jelly and small sweets

Menu from March 22 (Sat) to May 23 (Fri) 1. Seasonal amuse-bouche 2. Assorted 8 kinds of appetizers 3. Spring bamboo shoots and silken mushrooms in superior soup 4. Steamed Ezo abalone and spring vegetables in salted egg sauce 5. Duck loin in black pepper sauce 6. Sakura shrimp and green onion in Japanese pepper soup noodles 7. Soft almond tofu

Menu from March 22 (Sat) to May 23 (Fri) 1. Seasonal amuse-bouche 2. Assorted 8 kinds of appetizers 3. Spring bamboo shoots and silken mushrooms in superior soup 4. Steamed Ezo abalone and spring vegetables in salted egg sauce 5. Peking duck 6. Duck loin with black pepper sauce 7. Sakura shrimp and green onion in Japanese pepper soup noodles 8. Soft almond jelly and small sweets *Course menu may change depending on the season

Menu from March 22 (Sat) to May 23 (Fri) 1. Seasonal amuse-bouche 2. Assorted 8 kinds of appetizers 3. Spring bamboo shoots and silken mushrooms in superior soup 4. Steamed Ezo abalone and spring vegetables in salted egg sauce 5. Whole stewed shark fin in clay pot 6. Duck loin in black pepper sauce 7. Sakura shrimp and green onion in Japanese pepper soup noodles 8. Assorted desserts

Menu from March 22 (Sat) to May 23 (Fri) 1. Seasonal amuse-bouche 2. Assorted 8 kinds of appetizers 3. Spring bamboo shoots and silken mushroom soup 4. Steamed Ezo abalone and spring vegetables in salted egg sauce 5. Peking duck and fresh vegetables wrapped in crepes 6. Whole stewed shark fin in clay pot 7. Duck loin with black pepper sauce 8. Sakura shrimp and green onion in Japanese pepper soup noodles 9. Assorted desserts

Menu from March 22 (Sat) to May 23 (Fri) 1. Seasonal amuse-bouche 2. 10 kinds of appetizer platter 3. New onion and new potato with Sichuan pepper potage 4. Grilled Sakuradai with turmeric and citrus sauce 5. Peking duck 6. Stir-fried Wagyu beef sirloin with black pepper 7. Fried rice with clams and spring vegetables 8. Today's dessert and small sweets

Menu from March 22 (Sat) to May 23 (Fri) ❶Seasonal amuse-bouche ❷10 kinds of appetizer platter ❸New onion and new potato with Sichuan peppercorn potage ❹Fried Sakuradai with turmeric and citrus sauce ❺Whole shark fin stewed in clay pot ❻Stir-fried Wagyu beef rump with black pepper ❼Fried rice with clams and spring vegetables ❽Today's dessert and small sweets

Menu from March 22 (Sat) to May 23 (Fri) ❶Seasonal amuse-bouche ❷10 kinds of appetizer platter ❸New onion and new potato with Sichuan pepper ❹Fried Sakuradai with turmeric and citrus sauce ❺Peking duck and fresh vegetables wrapped in crepes ❻Shark fin stewed in clay pot ❼Stir-fried Wagyu beef rump with black pepper ❽Fried rice with clams and spring vegetables ❾Today's dessert and small sweets *The menu may change without notice. Please note.

Menu from March 22 (Sat) to May 23 (Fri) ❶ Shark fin jelly with Japanese pepper sauce ❷ Assorted 10 kinds of appetizers ❸ Soft-shelled turtle with shark fin and collagen soup ❹ Fried cherry sea bream with turmeric and citrus sauce ❺ Peking duck with fresh vegetables wrapped in crepe ❻ Braised Japanese warbler shark tail fin ❼ Wagyu beef fillet steak with black pepper sauce ❽ Seasonal recommendation noodles or rice (choose one) ❾ Bird's nest aiyu jelly with Chinese petit fours * Menu may change without notice. Please note.