The meal begins after the chef introduces the ingredients and finishing touches that will be prepared that day and gives a speech. Enjoy this exquisite course, served in front of you and with a presentation that is only possible for four groups. <Menu examples> ■Pre-dinner treat ■Assortment of three appetizers: bonito/sweet summer, flounder/kadaif, Densuke conger eel/spices ■Baked sea bass wrapped in puff pastry with Choron sauce ■Grilled Japanese black beef loin with Kobe red wine sauce with shallots ■Mini hayashi rice with plenty of Awaji onions ■Moshio panna cotta and watermelon and paprika gazpacho ■Mango and pineapple vacherin with coconut sorbet

Menu example <December-February menu> ■Smoked yellowtail and seafood tartare floating on Awaji onion brute ■Cauliflower and Chinese cabbage potage White miso cappuccino ■Main dish (Please choose one from the following) ・Mackerel Grilled kumquat and lemon condimon, Awaji chicken and Kobe pork galantine, Coué and seafood bouillabaisse style (+¥900) ・Canadian lobster roti with American sauce (+¥2,000) ・Grilled Japanese black beef loin Seasonal Served with vegetables (+¥1,650) ・Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drinks <March to May menu> ■God Hot Pot Clear Stream Salmon Mi Cuy and Potato Presse ■ Spring Cabbage and Turnip Potage Cappuccino Style ■ Main Dish (Choose one from below) ・Marinated red sea bream with Konoume Miso Croute ・ Kobe Pork Fillet and Mushroom Tournado ・Sole of tongue, red snow crab and Suma seaweed wrapped in part filo (+¥900) ・Canadian lobster roti with American sauce (+¥2,000) ・Grilled Japanese black beef loin with seasonal vegetables (+¥1,650)・Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan Pastry Chef's special dessert■Bread and drinks after the meal

<Menu example> ■Pre-meal treat■Marinated yellowtail and seasonal vegetables wreath-style with kumquat aroma■Cauliflower potage served with cappuccino■Steamed red-eyed snapper in white wine with Noel style■Grilled Japanese black beef shoulder loin with Kobe red wine sauce■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink

Menu example (September to November menu) ■Grilled Spanish mackerel with apple and root vegetables mille-feuille■Pumpkin potage with Kobe black tea cappuccino■Fish dish (choose one from the following) ・Grilled swordfish pate and pressé・Grilled tilefish scales and Kasumi crab ravioli in consommé soup (¥900) ・Roasted Canadian lobster with American sauce (¥2,000) ■Meat dish (choose one from the following) ・Grilled Kobe pork loin and homemade sausage with a hint of pear・Grilled Japanese black beef loin with seasonal vegetables (¥1,650) ・Poached Japanese black beef filet with seasonal vegetables and truffle sauce (¥2,800) ■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink (December menu) ■A feast of yellowtail ham and colorful radish■Cauliflower potage served with cappuccino■Fish dish (choose one from the following) ・Steamed red sea bream with the aroma of buttermilk and herbs・Pan-fried cod and milt gratin Grenoble-style (¥900) ・Roasted Canadian lobster with American sauce (¥2,000) ■Meat dish (choose one from the following) ・Awaji chicken coq au vin and croquettes・Grilled Japanese black beef loin with seasonal vegetables (¥1,650) ・Pan-fried Japanese black beef filet with seasonal vegetables and truffle sauce (¥2,800) ■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drinks

Menu example (September to November menu) ■Aperitif■Grilled Spanish mackerel with apple and root vegetable millefeuille■Canadian lobster and autumn mushroom fricassee■Sweet potato pancakes and pan-fried foie gras■Grilled tilefish with scales and Kasumi crab ravioli in consommé soup・Roasted Canadian lobster with American sauce (¥2,000) ■Pan-fried Japanese black beef filet with truffle sauce and seasonal vegetables■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink (December menu) ■Aperitif■Beautiful yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork in consommé soup with caramelized cake■Foie gras terrine with espresso jelly■Pan-fried cod and gratin of whitefish milt Grenoble style ■ Grilled Japanese black beef loin with truffle pomme puree ■ Stollen with sweet and sour apple compote ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drink

[A space where you can easily spend time with your children] - Relax in a space exclusively for families with children - Strollers allowed - Hot water and a corner for cooling water for preparing baby formula - Children can relax in the kids' space - Space for breastfeeding and changing diapers available - Relax until lunch time closes at 3pm [Create a memorable Christmas] - Stylish Christmas photo booth - You will receive a commemorative photo taken by a staff member [Enjoy a delicious Christmas lunch only available in December] Menu examples ■ Pre-meal treat ■ Marinated yellowtail and seasonal vegetable wreath-style with kumquat aroma ■ Cauliflower potage with cappuccino ■ Steamed golden-eyed snapper in white wine with Noel style ■ Grilled Japanese black beef shoulder loin with Kobe red wine sauce ■ Special dessert made by Kobe Geihinkan pastry chef ■ Bread and after-meal drinks ~ Christmas-themed children's meals are also available. ~

<September to November Menu> ■Salmon and scallop mi cuy Marinated autumn eggplant and persimmon vinaigrette■Potage of 3 kinds of sweet potatoes Cappuccino style■Fish dishes (please choose one from the following)・Red sea bream poire and conger eel Poached Kobe red wine sauce, layered grilled red sea bream and shiitake mushrooms, aroma of herbs (¥900) ・Canadian lobster roti American sauce (¥2,000) ■Meat dishes (choose one from the following) ・Kobe pork loin Grilled cider sauce and grilled Japanese black beef loin with seasonal vegetables (¥1,650) ・Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce (¥2,800) ■Kobe Geihinkan pastry chef's special dessert■Bread and drinks after the meal <December Menu> ■Smoked yellowtail and seafood tartare floating on Awaji onion brute ■Cauliflower and Chinese cabbage potage White miso cappuccino ■Fish dishes (please choose one from the following) ・Grilled Spanish mackerel Kumquat and lemon Condimon que and seafood bouillabaisse style (+¥900) ・Canadian lobster roti with American sauce (+¥2,000) ■Meat dishes (please choose one from the following) ・Awaji chicken and Kobe pork galantaine・Grilled Kuroge Wagyu beef loin served with seasonal vegetables (+¥1,650) ・Poiled Kuroge Wagyu beef fillet with seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan pastry chef's special dessert■Bread and drinks after the meal

<Menu example> ◆June to August menu◆ ■Pre-meal delights ■Lightly smoked amberjack, red paprika and nut mousse ■Awaji onion veloute and tuna tartare with edamame blancmange ■Green curry with scallops and conger conger Flavor: Vin jaune mousse ■Ragu with grilled sweet sea bream scales, octopus, and aromatic vegetables ■Poiled Japanese black beef fillet Seasonal vegetables and truffle sauce■Caramel ice cream with seaweed salt from Awaji■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drinks

Menu example <December-February> ■Pre-dinner delights ■Smoked yellowtail and seafood tartare floating on Awaji onion brute ■Foie gras crème brûlée Lemon-flavored rusk and kumquat coulis ■Quet and seafood bouillabaisse Tailored ■Meat dishes (Please choose one from the following) ・Ezo venison roti and ragu with the aroma of dukkah spices ・Grilled Japanese black beef loin served with seasonal vegetables (¥1,650) ・Poiled Japanese black beef fillet seasonal Vegetables and truffle sauce (¥2,800) ■Caramel ice cream made with seaweed salt from Awaji ■Kobe Geihinkan pastry chef's special dessert ■Bread, after-meal drinks <March to May menu> ■Pre-meal delights ■Kannabe clear stream salmon mi-・Cucumber and potato pancakes ■ Fricassee of lead veau, mushrooms, and white asparagus ■ Sole tongue, red snow crab, and Suma seaweed wrapped in part filo ■ Meat dishes (please choose one from the following) ・Lamb and petit salé Presse - Grilled Japanese black beef loin served with spring beans and seasonal vegetables (+¥1,650) - Poiled fillet of Japanese black beef with seasonal vegetables and truffle sauce (+¥2,800) ■ Blancmange with salted seaweed from Awaji ■ Kobe State Guest House Pastry chef's special dessert ■Bread and after-meal drink

Menu example (September to November menu) ■Aperitif■Grilled Spanish mackerel with apple and root vegetable millefeuille■Canadian lobster and autumn mushroom fricassee■Sweet potato pancakes and pan-fried foie gras■Grilled tilefish with scales and Kasumi crab ravioli in consommé soup・Roasted Canadian lobster with American sauce (¥2,000) ■Pan-fried Japanese black beef filet with truffle sauce and seasonal vegetables■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink (December menu) ■Aperitif■Beautiful yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork in consommé soup with caramelized cake■Foie gras terrine with espresso jelly■Pan-fried cod and gratin of whitefish milt Grenoble style ■ Grilled Japanese black beef loin with truffle pomme puree ■ Stollen with sweet and sour apple compote ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drink

Menu example■Before meal treat■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramel cake■Foie gras terrine with espresso jelly■Poached Canadian lobster with green leafy vegetables and shellfish jus - Noel style■Poached Japanese black beef filet with seasonal vegetables and truffle sauce■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after meal drink

<Menu example> ■Pre-meal treat■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramelized cake■Foie gras terrine with espresso jelly■Poached Canadian lobster with green leafy vegetables and shellfish jus - Noel style■Poached Japanese black beef filet with seasonal vegetables and truffle sauce■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink

Cooking: Munyu Luan

<Menu example> With toast sake (can be changed to non-alcoholic) ・Pre-dinner delights ・Foie gras crème brûlée Lemon-flavored rusk and kumquat coulis ・Rich lobster bisque ・Sautéed Ezo abalone and liver risotto ・Pan-fried Japanese black beef fillet with seasonal vegetables, truffle sauce, caramel ice cream made with seaweed salt from Awaji, Kobe Geihinkan pastry chef's special dessert, bread, and drinks after the meal.

Appetizer, soup, reindeer hamburger, omelette rice, dessert