<November Special Kaiseki Course> *Period: November 6th to December 1st Chopsticks included. Boiled sweetfish roe with Arima paste, ginkgo rice, Arima Japanese pepper. Vegetables: Shrimp roll with chopped yuba and yuba minoage / Fried horse mackerel with ink, tea whisk and small eggplant, sesame vinegar, shiroyoko daikon, poppy seeds / new ginger pickled in rice vinegar. Soup: Charbroiled pufferfish, grilled tofu, jumbo sushi roe, kamoji leek, sprout leek, vinegared sashimi. 1. Thinly sliced skinned sashimi, liver soy sauce, Hanayoshi, maple leaves, real wasabi, igoneri, ponzu sauce. 2. Yellowtail, real tuna, shiso leaves, flower spikes, chrysanthemum flowers, real wasabi, Tosa soy sauce specialty. Chicken Mizutaki (Awa local chicken, onion). Soup: Asatsuki, maple leaves, ponzu sauce, yuzu pepper grilled. Abalone liver gratin, sea urchin, maitake mushrooms, simmered onions. Dish: Boiled red sea bream, burdock, Kaga lotus root, Manganji sweet pepper, edamame beans. Appetizer: Specially selected Omi beef fillet grilled over charcoal, Jingoemon potatoes in mashed potato style, mountain enoki mushrooms, tsurumurasaki mushrooms, mountain wasabi, Hida miso, soy sauce. Meals: 1. Jisaku handmade 28% soba noodles, wholesale daikon radish, Kujo leeks, bonito flakes, soba broth, real wasabi. 2. Specialty mizutaki porridge, egg, mitsuba, ponzu. 3. Assorted fresh fruit: Fuji persimmon, pear, kiwi fruit. Sweets and light tea. Dainagon Zenzai. Grilled millet gluten. *The menu may change depending on the availability on the day.

<November Special Kaiseki Course> *Period: November 6th to December 1st Chopsticks included. Boiled sweetfish roe with Arima paste, ginkgo rice, Arima Japanese pepper. Vegetables: Shrimp roll with chopped yuba and yuba minoage / Fried horse mackerel with ink, tea whisk and small eggplant, sesame vinegar, shiroyoko daikon, poppy seeds / new ginger pickled in rice vinegar. Soup: Charbroiled pufferfish, grilled tofu, jumbo sushi roe, kamoji leek, sprout leek, vinegared sashimi. 1. Thinly sliced skinned sashimi, liver soy sauce, Hanayoshi, maple leaves, real wasabi, igoneri, ponzu sauce. 2. Yellowtail, real tuna, shiso leaves, flower spikes, chrysanthemum flowers, real wasabi, Tosa soy sauce specialty. Chicken Mizutaki (Awa local chicken, onion). Soup: Asatsuki, maple leaves, ponzu sauce, yuzu pepper grilled. Abalone liver gratin, sea urchin, maitake mushrooms, simmered onions. Dish: Boiled red sea bream, burdock, Kaga lotus root, Manganji sweet pepper, dendritic beans. Appetizer: Specially selected Omi beef fillet grilled over charcoal, Jingoemon potato mashed potato style, mountain enoki mushroom, tsurumurasaki mushroom, mountain wasabi, Hida miso, soy sauce. Meal: 1. Jisaku handmade 28% soba noodles, wholesale daikon radish, Kujo leeks, bonito flakes, soba broth, real wasabi. 2. Specialty Mizutaki porridge, egg, mitsuba, ponzu. 3. Assorted fruits: Fuji persimmon, pear, kiwi fruit. Sweets and light tea. Dainagon Zenzai. Grilled millet gluten. *The menu may change depending on the availability on the day.

≪Menu≫ Includes: ＊Seasonal vinegared food or aemono salad ＊Seasonal sake side dish and strong rice bowl ＊Assorted seasonal fish Special dish: chicken mizutaki ＊Enjoy each item in a clay pot 8-inch Assorted sake and appetizers (includes a large plate) *Fried foods, grilled dishes such as broiled dishes, seasonal seafood charcoal-grilled, strong Side dishes: Specially selected Matsusaka beef Shabu-shabu and Sukiyaki *200g of beef (per person) Meals: Mizutaki porridge, bowl-gohan Seasonal takikomi accompaniments, five types of mosui sweets, light and sweet* The course content will change depending on the purchasing situation.

≪Menu≫ Includes: ＊Seasonal vinegared food or salad dressing ＊Seasonal sake side dish and strong rice bowl ＊Assorted seasonal fish Special dish: chicken mizutaki ＊Enjoy each item in a clay pot 8-inch Assorted sake and appetizers (includes a large plate) *Fried foods, grilled dishes such as broiling, seasonal seafood, charcoal-grilled, strong Side dishes: Specially selected Matsusaka beef Shabu-shabu and Sukiyaki *200g of beef (per person) Meals: Mizutaki rice porridge, bowl-gohan, seasonal takikomi accompaniments, five types of sweets, light and sweet* The course content will change depending on the purchasing situation.

■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㎝ ）