<April and May menu> (April 24th to May 31st) Chopsticks included Seki horse mackerel marinated in vinegar Urui unohana salad Red shiso buds appetizer Vegetables Pressed conger eel sushi Hajikami Hime echina umami simmered Rolled shrimp stew New potato cream cheese Green laver Simmered duck loin Mustard soup Clear-cut sweetfish and female kudzu shiitake mushrooms planed bracken sprouts green onions ginger roe Kinome sashimi Sato sweetfish and female kudzu shiitake mushrooms planed bracken sprouts green onions ginger roe Kinome sashimi Garnish set Hon-wasabi Boiled in Tosa soy sauce Vegetables Hiryu head marinated Bamboo shoots Spinach Grilled and mixed with sweet bean paste Vegetables Grilled pickled Spanish mackerel Boiled apricot and shiso Flower lotus root pickled in sweet vinegar Strong Appetizers Roast beef from the inner round of Hida beef, small onion, tomato, green asparagus, pepper salt, golden mustard, soy sauce sauce, Rice, Firefly squid and bamboo shoot rice, Kinome tome soup, Red miso sauce (yuba, nameko, mitsuba), Accompaniment: Three kinds of dessert, anmitsu (agar, shiratama, red bean, cherries, kiwi, golden pineapple, mint, brown syrup) *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]. Menu (April 24th to May 31st) Chopsticks included. Yomoguni sesame kudzu nagashi (flowing soup with sesame seeds and vinegar), wasabi, bonito-flavored dashi entrée. Pressed conger eel sushi, simmered scallops, simmered shrimp roll with shiba in soy sauce, new potato cream cheese, green laver, Seki horse mackerel wrapped in gold paper egg, silken vinegar soup. Clear soup, sweetfish and female kudzu, shiitake mushrooms, plantain bracken, green onions, myoga roe, kinome sashimi, first bonito sashimi, wholesale ponzu sauce, mythical shiso leaves, red shiso buds, bluefin tuna, Isaki kelp-cured kanpachi, complete garnish, bluefin tuna, wasabi, tosa soy sauce, stew. Hiryu head marinated in soy sauce, bamboo shoots, spinach, whole-whole-whole mixed-sweet sauce. Grilled pickled burdock, apricot shiso simmered, lotus root pickled in sweet and sour sauce. Appetizers: Japanese Black Beef Fillet Steak, Small Onion, Jumbo Mushroom, Snap Peas, Red Radish, Tomato, Golden Mustard, Soy Sauce. Meals: 1. Handmade Nihachi Soba Noodles, Phantom Purple Vegetables, Sakura Shrimp, Kujo Leek, Soba Stock. 2. Firefly Squid and Bamboo Shoot Rice, Kinome Red Soup. 3. Five Kinds of Assorted Dessert: Small Watermelon, Golden Pineapple, Kiwi, Lemon Jelly. Sweets: Homemade Chimaki. *This may change depending on the availability on the day.

*This course comes with a special lowest price guarantee (1,500 yen off per person) [only available on our website]. Menu (April 24th to May 31st) Chopsticks included. Yomoguni sesame kudzu nagashi (flowing soup with sesame seeds and vinegar), wasabi, bonito-flavored dashi entrée. Pressed conger eel sushi, simmered scallops, simmered shrimp roll with shiba in soy sauce, new potato cream cheese, green laver, Seki horse mackerel wrapped in gold paper egg, silken vinegar soup. Clear soup, sweetfish and female kudzu, shiitake mushrooms, plantain bracken, green onions, myoga roe, kinome sashimi, first bonito sashimi, wholesale ponzu sauce, mythical shiso leaves, red shiso buds, bluefin tuna, Isaki kelp-cured kanpachi, complete garnish, bluefin tuna, wasabi, tosa soy sauce, stew. Hiryu head marinated in soy sauce, bamboo shoots, spinach, whole-whole-whole mixed-sweet sauce. Grilled pickled burdock, apricot shiso simmered, lotus root pickled in sweet and sour sauce. Appetizers: Japanese Black Beef Fillet Steak, Small Onion, Jumbo Mushroom, Snap Peas, Red Radish, Tomato, Golden Mustard, Soy Sauce. Meals: 1. Handmade Nihachi Soba Noodles, Phantom Purple Vegetables, Sakura Shrimp, Kujo Leek, Soba Stock. 2. Firefly Squid and Bamboo Shoot Rice, Kinome Red Soup. 3. Five Kinds of Assorted Dessert: Small Watermelon, Golden Pineapple, Kiwi, Lemon Jelly. Sweets: Homemade Chimaki. *This may change depending on the availability on the day.

<April and May menu> (April 24th to May 31st) Chopsticks included Seki horse mackerel marinated in vinegar Urui unohana salad Red shiso buds appetizer Vegetables Pressed conger eel sushi Hajikami Hime echina umami simmered Rolled shrimp stew New potato cream cheese Green laver Simmered duck loin Mustard soup Clear-cut sweetfish and female kudzu shiitake mushrooms planed bracken sprouts green onions ginger roe Kinome sashimi Sato sweetfish and female kudzu shiitake mushrooms planed bracken sprouts green onions ginger roe Kinome sashimi Garnish set Hon-wasabi Boiled in Tosa soy sauce Vegetables Hiryu head marinated Bamboo shoots Spinach Grilled and mixed with sweet bean paste Vegetables Grilled pickled Spanish mackerel Boiled apricot and shiso Flower lotus root pickled in sweet vinegar Strong Appetizers Roast beef from the inner round of Hida beef, small onion, tomato, green asparagus, pepper salt, golden mustard, soy sauce sauce, Rice, Firefly squid and bamboo shoot rice, Kinome tome soup, Red miso sauce (yuba, nameko, mitsuba), Accompaniment: Three kinds of dessert, anmitsu (agar, shiratama, red bean, cherries, kiwi, golden pineapple, mint, brown syrup) *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㎝ ）