Chef's recommended course - Inizio Amuse - Deep fried Abalone with sea urchin from Hokkaido - Antipasto Cold appetizer - White asparagus in three flavors from Padua, Italy - Secondo Antipasto Hot appetizer - Roasted foie gras and sautéed fresh morel mushrooms, lotus root mochi with port wine sauce and black truffles - Terzo Antipasto Cold appetizer - HiRo's classic Chilled angel hair pasta with fruits tomato - Primo Piatto Pasta - Mikawa clams, bamboo shoots, and mullet roe peperoncino Spaghettini with Geoduck clam, bamboo shoots and mullet roe - Secondo Piatto Main - Charcoal-grilled Japanese beef fillet or Charcoal grilled lamb - Dolce Dessert - Instant strawberry sorbet made with liquid nitrogen from Shizuoka Prefecture's "Benihoppe" strawberries Homemade Custard pudding Caffè After-meal drinks Homemade bread: Focaccia and other types are available.

Chef's recommended course - Inizio Amuse - Deep fried Abalone with sea urchin from Hokkaido - Antipasto Cold appetizer - White asparagus in three flavors from Padua, Italy - Secondo Antipasto Hot appetizer - Roasted foie gras and sautéed fresh morel mushrooms, lotus root mochi with port wine sauce and black truffles - Terzo Antipasto Cold appetizer - HiRo's classic Chilled angel hair pasta with fruits tomato - Primo Piatto Pasta - Mikawa clams, bamboo shoots, and mullet roe peperoncino Spaghettini with Geoduck clam, bamboo shoots and mullet roe - Secondo Piatto Main - Charcoal-grilled Japanese beef fillet or Charcoal grilled lamb - Dolce Dessert - Instant strawberry sorbet made with liquid nitrogen from Shizuoka Prefecture's "Benihoppe" strawberries Homemade Custard pudding Caffè After-meal drinks Homemade bread: Focaccia and other types are available.

Recommended course for April - Inizio Amuse - Deep fried Japanese sweet fish from Tenryu River - Antipasto Cold appetizer - Sea bream carpaccio with wild vegetables and mullet roe from Odawara - Secondo Antipasto Hot appetizer - Boiled white asparagus with raw ham, poached egg and cheese sauce, Black truffle - Terzo Antipasto Cold appetizer - HiRo's classic Chilled angel hair pasta with fruits tomato from Kochi Prefecture - First Piatto Pasta - Spaghettini with clams and broad beans from Chiba Prefecture - Secondo Piatto Main Dish - Charcoal grilled lamb or Charcoal grilled Japanese beef rump or Charcoal grilled Japanese Beef fillet (+2000) - Dolce Dessert - Cherry blossom gelato, lentil and Earl gray jelly or Instant strawberry sorbet made with liquid nitrogen from Shizuoka Prefecture's "Benihoppe" (+2000) - 2 persons or more Homemade Custard pudding Caffè After-meal drink Homemade bread: Focaccia and other types available

Recommended course for April - Inizio Amuse - Deep fried Japanese sweet fish from Tenryu River - Antipasto Cold appetizer - Sea bream carpaccio with wild vegetables and mullet roe from Odawara - Secondo Antipasto Hot appetizer - Boiled white asparagus with raw ham, poached egg and cheese sauce, Black truffle - Terzo Antipasto Cold appetizer - HiRo's classic Chilled angel hair pasta with fruits tomato from Kochi Prefecture - First Piatto Pasta - Spaghettini with clams and broad beans from Chiba Prefecture - Secondo Piatto Main Dish - Charcoal grilled lamb or Charcoal grilled Japanese beef rump or Charcoal grilled Japanese Beef fillet (+2000) - Dolce Dessert - Cherry blossom gelato, lentil and Earl gray jelly or Instant strawberry sorbet made with liquid nitrogen from Shizuoka Prefecture's "Benihoppe" (+2000) - 2 persons or more Homemade Custard pudding Caffè After-meal drink Homemade bread: Focaccia and other types available

Amuse-bouche, cold appetizer, hot appetizer, pasta, main dish, dessert, after-meal drink, homemade bread. 6 dishes in total. *The menu may change without notice. Please note. Seasonal special course Spring course - Inizio Amuse-bouche - Deep fried firefly squid and butterbur - Antipasto - Yellowtail carpaccio with green onion, canola flower and horseradish from the Goto Islands - Secondo Antipasto Hot appetizer - Boiled white asparagus with raw ham, poached egg and cheese sauce from Padua, Italy (add black truffle for +1,500) - Terzo Antipasto Cold appetizer - HiRo's standard Chilled angel hair pasta with fruits tomato from Kochi Prefecture - First Piatto Pasta - Homemade pasta "Tagliolini" with stewed rabbit meat and Morel mushrooms - Secondo Piatto Main dish - Charcoal grilled lamb or Charcoal grilled Japanese beef rump or Chef's carefully selected A5 Japanese beef fillet (+3500) - Dolce Dessert - Setouchi mandarin orange with Bergamot gerato or Instant strawberry sorbet made with liquid nitrogen from Shizuoka prefecture's "Benihoppe" strawberries (+2000) for 2 people or more ---------------------------------------------------------------------------------- Homemade chocolate cake "Kin no Kiwami" Coffee or tea and Homemade chocolate cake Caffè After-meal drink

Amuse-bouche, cold appetizer, hot appetizer, pasta, main dish, dessert, after-meal drink, homemade bread. 6 dishes in total. *The menu may change without notice. Please note. Seasonal special course Spring course - Inizio Amuse-bouche - Deep fried firefly squid and butterbur - Antipasto - Yellowtail carpaccio with green onion, canola flower and horseradish from the Goto Islands - Secondo Antipasto Hot appetizer - Boiled white asparagus with raw ham, poached egg and cheese sauce from Padua, Italy (add black truffle for +1,500) - Terzo Antipasto Cold appetizer - HiRo's standard Chilled angel hair pasta with fruits tomato from Kochi Prefecture - First Piatto Pasta - Homemade pasta "Tagliolini" with stewed rabbit meat and Morel mushrooms - Secondo Piatto Main dish - Charcoal grilled lamb or Charcoal grilled Japanese beef rump or Chef's carefully selected A5 Japanese beef fillet (+3500) - Dolce Dessert - Setouchi mandarin orange with Bergamot gerato or Instant strawberry sorbet made with liquid nitrogen from Shizuoka prefecture's "Benihoppe" strawberries (+2000) for 2 people or more ---------------------------------------------------------------------------------- Homemade chocolate cake "Kin no Kiwami" Coffee or tea and Homemade chocolate cake Caffè After-meal drink

Chef's special courseAmuse-boucheDeep fried Japanese sweet fish from Tenryu River, Nagano PrefectureAntipasitoCold appetizerSea bream carpaccio with green onion, canola flower and horseradishSecond appetizerRoasted foie- gras and white asparagus with madira wine sauce and black trufflesCold appetizerHiro's classicChilled angel hair pasta with fruits tomatoPrimo PiattoSpaghettini with clams, broad beans and mullet from Chiba Prefecture, peperoncino with karasumi flavor Main dish: Roasted Japanese beef sirloin or Deep fried pork fillet with fresh tomato Dolce Dessert: Instant strawberry sorbet made with liquid nitrogen from Shizuoka Prefecture's "Benihoppe" Homemade chocolate cake "Kin no Kiwami" Caffè After-meal drink: Homemade bread (focaccia, etc.) *The menu may change without notice. Please note.

Chef's special courseAmuse-boucheDeep fried Japanese sweet fish from Tenryu River, Nagano PrefectureAntipasitoCold appetizerSea bream carpaccio with green onion, canola flower and horseradishSecond appetizerRoasted foie- gras and white asparagus with madira wine sauce and black trufflesCold appetizerHiro's classicChilled angel hair pasta with fruits tomatoPrimo PiattoSpaghettini with clams, broad beans and mullet from Chiba Prefecture, peperoncino with karasumi flavor Main dish: Roasted Japanese beef sirloin or Deep fried pork fillet with fresh tomato Dolce Dessert: Instant strawberry sorbet made with liquid nitrogen from Shizuoka Prefecture's "Benihoppe" Homemade chocolate cake "Kin no Kiwami" Caffè After-meal drink: Homemade bread (focaccia, etc.) *The menu may change without notice. Please note.

Special course: Seasonal recommended course: Amuse-bouche: Deep fried firefly squid and butterbur Antipasto: Cold appetizer: Hiro's standard: Chilled capellini with fruit tomatoes from Kochi Prefecture Second antipasto: Hot appetizer: Freshly boiled white asparagus from Padua, Italy, with raw ham, poached egg and cheese sauce First piatto: Pasta with lots of shells and thick noodles: Bavette Second piatto: Main dish: Roasted Japanese beef sirloin or Deep fried pork fillet with fresh tomato Dolce Dessert Cherry blossom gelato, lentil and Earl gray tea jelly Caffè After-meal drink Homemade bread: Focaccia and other breads are available. *Menu contents are subject to change without notice. Please note.

Special course: Seasonal recommended course: Amuse-bouche: Deep fried firefly squid and butterbur Antipasto: Cold appetizer: Hiro's standard: Chilled capellini with fruit tomatoes from Kochi Prefecture Second antipasto: Hot appetizer: Freshly boiled white asparagus from Padua, Italy, with raw ham, poached egg and cheese sauce First piatto: Pasta with lots of shells and thick noodles: Bavette Second piatto: Main dish: Roasted Japanese beef sirloin or Deep fried pork fillet with fresh tomato Dolce Dessert Cherry blossom gelato, lentil and Earl gray tea jelly Caffè After-meal drink Homemade bread: Focaccia and other breads are available. *Menu contents are subject to change without notice. Please note.

Lunch CoursePer spuntiniAmuse Deep fried Octopus with bell pepper and dried tomato AntipastoYellowtail Carpaccio with white balsamic and seasonal herb salad from the Goto IslandsHot AppetizerBoiled white asparagus with hollandaise sauce and raw ham from Padua, ItalyPastaSpaghettini with firefly squid, rapeseed blossom and mullet roe from Toyama Prefecture Main DishSpanish pork fillet with koletta and cherry tomato checca sauceDeep fried pork fillet with fresh tomato or roasted Japanese beef sirloin Steak of Japanese beef (+1500) Dolce dessert Ehime Prefecture "Setouchi" mandarin orange with Bergamot gelato Caffè After-meal drink Homemade bread: Focaccia and other types are available *Menu contents are subject to change without notice. Please note.

Lunch CoursePer spuntiniAmuse Deep fried Octopus with bell pepper and dried tomato AntipastoYellowtail Carpaccio with white balsamic and seasonal herb salad from the Goto IslandsHot AppetizerBoiled white asparagus with hollandaise sauce and raw ham from Padua, ItalyPastaSpaghettini with firefly squid, rapeseed blossom and mullet roe from Toyama Prefecture Main DishSpanish pork fillet with koletta and cherry tomato checca sauceDeep fried pork fillet with fresh tomato or roasted Japanese beef sirloin Steak of Japanese beef (+1500) Dolce dessert Ehime Prefecture "Setouchi" mandarin orange with Bergamot gelato Caffè After-meal drink Homemade bread: Focaccia and other types are available *Menu contents are subject to change without notice. Please note.

2 appetizers, 2 pasta dishes, dessert, after-meal drink, homemade bread "Pranzo del "Centro"" Pasta course Antipasto Appetizer Fruit tomatoes from Kochi Prefecture Buffalo mozzarella cheese "Caprese" Second antipasto Grilled swordfish with salsa verde sauce Grilled Marilin with green vegetable sauce or Freshly boiled white asparagus from Padua, Italy (+1000) with hollandaise sauce and raw ham Primo Piatto No.1 Pasta Spaghettini with Sakura shrimp and onion in tomato sauce from Suruga Bay Primo Piatto No.2 Pasta Penne with homemade pork sausage, cabbage and green beans Dolce Dessert Taiwanese pineapple and orange coconut espuma and passion fruit granite Caffè After-meal drink Homemade bread: Focaccia and other items are available. *Menu contents are subject to change without notice. Please note.