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Awaji 3rd Year Fugu Kaiseki Course “Teppo”
It's fugu season. Fugu is also called "Fuku,'' which means "bringing happiness."
At Zenen, we have prepared a special winter-only kaiseki course where you can enjoy the rich flavor, texture, and richness of Awaji-grown 3-year-old Fugu in a variety of textures.
Awaji 3rd Year Fugu Kaiseki Course “Teppo”
¥ 15,000 (Tax incl.)
Credit card required to reserve
Awaji 3rd year blowfish kaiseki course "Teppo"
[Appetizer] Assorted seasonal appetizers.
[Soup dish] Chinese cabbage rub, Grilled blowfish, Arare yuzu.
[Sashimi dish] Fugu butt, Ponzu jelly, Condiments, Assortment of three fresh fish, Complete set of dishes.
[Grilled dish] Sauteed blowfish, Perilla White Wine Vinegar Sauce.
[Deep fried dish] Deep-fried Fugu, Green Tang.
[Warm dish] Small Hot Pot, Fugu Meat, Chinese Cabbage, Chrysanthemum, Kuzukiri noodles, White Onion.
[Rice dish] Fugu Zosui, Green Seaweed, Pickled Vegetables.
[Water Food] Seasonal Fruits.

*Menu contents are subject to change.
Fine Print
*In case of using a private room, a private room fee [3,000 yen (tax included)] will be charged separately.
*The service is available until 2 and a half hours after the reservation time.
Valid Dates
Jan 08 ~ Feb 29
Meals
Dinner
Order Limit
2 ~ 8
Seat Category
Table, Private room
Read more
Awaji 3-year blowfish hotpot course “Tecchiri Nabe”
It's fugu season. Fugu is also called "Fuku," which means "bringing happiness.''
At Zenen, we have prepared a special winter-only hot pot course where you can fully enjoy the rich flavor, texture, and richness of "3-year-old Fugu'' from Awaji
Awaji 3-year blowfish hotpot course “Tecchiri Nabe”
¥ 15,000 (Tax incl.)
Credit card required to reserve
Awaji 3rd Year Fugu Hot Pot Course "Tecchiri Nabe"
[Appetizer] Assorted seasonal appetizers.
[Sashimi dish] Awaji 3rd Year Fugu Tessa and skin boiled, Yuzu Ponzu, Condiments.
[Warm dish] Tecchiri Hot Pot, Fugu meat, Chinese cabbage, Leek, Tofu, Umami ponzu, Condiments.
[Rice dish] After-rice porridge, Pickles.
[Dessert] Seasonal sweets.

*Menu contents are subject to change.
Fine Print
*In case of using a private room, a private room fee [3,000 yen (tax included)] will be charged separately.
*The service is available until 2 and a half hours after the reservation time.
Valid Dates
Jan 08 ~ Feb 29
Meals
Dinner
Order Limit
2 ~ 8
Seat Category
Table, Private room
Read more
Spring meal [Oka] A hot pot made with soy milk - SET_Limited quantity lunch
Sakura-dai (cherry blossom sea bream) is considered one of the "seasons" during the cherry blossom season. The male sea bream during this season is called "Sakura-dai" (cherry blossom sea bream) because the pink color of its face becomes even more vivid and it has dots that look like petals scattered on it. Please enjoy it in a mild soy milk hot pot.
Spring meal [Oka] A hot pot made with soy milk - SET_Limited quantity lunch
¥ 3,500 (Tax incl.)
Credit card required to reserve
A hot pot made with soy milk - SET ~Oka~

・Sakura sea bream in a small pot with sesame and soy milk.
・Sashimi.
・Sesame tofu with bean paste.
・Famous sea bream rice.
・Pickles.
Fine Print
*In case of using a private room, a private room fee [3,000 yen (tax included)] will be charged separately.
*The service is available until one and a half hours after the reservation time.
Valid Dates
~ May 06
Meals
Lunch
Order Limit
2 ~ 5
Seat Category
Table
Read more
"Furin" Awaji Pike Conger Special Kaiseki
Awaji Pike Conger Special Kaiseki | Summer limited until August 31st!
"Furin" Awaji Pike Conger Special Kaiseki
¥ 12,000 (Svc & tax incl.)
Credit card required to reserve
Awaji Pike Conger Special Kaiseki "FURIN"

■Course Menu
[Appetizer] Lotus Drop, Pike Conge, Mizu Nasu (variety of aubergine can be eaten raw), Water shield, Fruit tomates.
[Soup Dish] Kudzu Coated Pike Conger.
[Sashimi] Parboiled Pike Conger, Assorted 3 kinds of Fresh Sashimi of the day, A variety of garnish.
[Grilled Dish] Pike Conger Kabayaki, Sticky rice, Leaf buds, Ginger.
[Deep Fries] Pike Conger Cutlet with Tartar, Snowflake salt, Sudachi citrus.
[Warm Dish] Pike Conger Small Pot, Onion, Japanese parsley, Taro stem, Black Shichimi spices.
[Cooked rice] Pike Conger Mixed Rice served in an earthenware pot, Japanese pickles, Miso soup.
[Desserts] Seasonal Sweets.

※The menu is subject to change depending on availability.
Fine Print
* If you use a private room, you will be charged a private room fee [3,000 yen (tax and service charge included)].
*This is a limited-time course available until August 31st.
Valid Dates
Jun 03 ~ Aug 31
Meals
Dinner
Order Limit
2 ~
Seat Category
Table, Private room
Read more
Pike Conger Shabu-Shabu Gozen_Limited time and quantity lunch
Enjoy conger eel, a summer delicacy, in a shabu-shabu hotpot.
Pike Conger Shabu-Shabu Gozen_Limited time and quantity lunch
¥ 3,800 (Tax incl.)
Credit card required to reserve
Pike Conger SHABU-SHABU Gozen
Menu
・Pike Conger Shabu-Shabu small pot.
・Boiled conger eel, Tuna.
・Fried Pike conger with Shimeji.
・Rice and Pickles.
Fine Print
*In case of using a private room, a private room fee [3,000 yen (tax included)] will be charged separately.
*The service is available until one and a half hours after the reservation time.
Valid Dates
Jul 01 ~ Aug 19, Aug 24 ~ Aug 31
Meals
Lunch
Order Limit
2 ~ 5
Seat Category
Table
Read more
Small pot meal of Japanese black beef and matsutake mushrooms [Hakushu] Limited time and quantity lunch
A luxurious small hotpot meal of Japanese black beef and matsutake mushrooms!
Limited time and quantity available. (5 meals per day, available until October 31st.)
Small pot meal of Japanese black beef and matsutake mushrooms [Hakushu] Limited time and quantity lunch
¥ 4,600 (Tax incl.)
Credit card required to reserve
Small pot meal of Japanese black beef and matsutake mushrooms "Hakushu"
Menu
・Small pot of Japanese black beef and matsutake mushrooms, Mitsuba, Sliced Onion, Kurumafu.
・Sea bream and Tuna Sashimi.
・Fried mushrooms with soup stock.
・Rice and Pickles.
Fine Print
*In case of using a private room, a private room fee [3,000 yen (tax included)] will be charged separately.
*The service is available until one and a half hours after the reservation time.
Valid Dates
Sep 01 ~ Oct 31
Meals
Lunch
Order Limit
2 ~ 5
Seat Category
Table
Read more
”Shikon” course
This is a monthly kaiseki course that uses plenty of seasonal ingredients.
”Shikon” course
¥ 6,800 (Tax incl.)
Credit card required to reserve
"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.
Fine Print
*In case of using a private room, a private room fee [3,000 yen (tax included)] will be charged separately.
*The service is available until 2 and a half hours after the reservation time.
Valid Dates
~ Apr 30
Meals
Lunch, Dinner
Order Limit
2 ~ 8
Seat Category
Private room, Table
Read more
Hanarokusho course
This is a monthly kaiseki course that uses plenty of seasonal ingredients.
Hanarokusho course
¥ 8,800 (Tax incl.)
Credit card required to reserve
“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), 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.
Fine Print
*In case of using a private room, a private room fee [3,000 yen (tax included)] will be charged separately.
*The service is available until 2 and a half hours after the reservation time.
Valid Dates
~ Apr 30
Meals
Lunch, Dinner
Order Limit
2 ~ 8
Seat Category
Private room, Table
Read more
”Sodenkaracha” course
This is a monthly kaiseki course that uses plenty of seasonal ingredients.
”Sodenkaracha” course
¥ 10,800 (Tax incl.)
Credit card required to reserve
“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, Kinzanji Miso, Vegetable sticks, 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] Duck loin 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.
Fine Print
*In case of using a private room, a private room fee [3,000 yen (tax included)] will be charged separately.
*The service is available until 2 and a half hours after the reservation time.
Valid Dates
~ Apr 30
Meals
Lunch, Dinner
Order Limit
2 ~ 8
Seat Category
Table, Private room
Read more
"Sodenkaracha" Course
This is a monthly kaiseki course that uses plenty of seasonal ingredients.
"Sodenkaracha" Course
¥ 12,000 (Tax incl.)
Credit card required to reserve
“Sodenkaracha Course”

■September Course Menu
[Appetizer] Snow Crab with Vinegared Chrysanthemum, Sesame Tofu with Aubergine, Barracuda Pressed Sushi, Sudachi citrus, Taro with Powdered Karasumi, Anago Hachiman-maki, Leaf buds, Purple sweet potato Chakin-Shibori, Gold dust, Deep-fried Green Beans Rolled with Nori.
[Soup Dish] Nara style Kudzu Soup with Grilled Pike Conger, Matsutake mushrooms, Chrysanthemum.
[Sashimi] Assorted 4 kinds of fresh Sashimi, A variety of garnish.
[Grilled Dish] White Tilefish and Matsutake Mushrooms Grilled Between Cedar Planks, Sudachi citrus.
[Warm Dish] Black Wagyu Tender Sirloin White Miso Small Pot, Grilled leek, Black Shichimi spices.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Seasonal Fruit.

※The menu is subject to change depending on availability.
Fine Print
*In case of using a private room, a private room fee [3,000 yen (tax included)] will be charged separately.
*The service is available until 2 and a half hours after the reservation time.
Valid Dates
May 01 ~ May 31, Sep 01 ~ Sep 30
Meals
Lunch, Dinner
Order Limit
2 ~ 8
Seat Category
Table, Private room
Read more

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