MENU

-Hinna-
感謝を込めた小さなアミューズ2点

-Appetizer-
本日の前菜
ランチタイム- サラダガーデン
ディナータイム-羅臼沖鰤のスモークと彩り大根

-Fish dish-
本日のお魚料理

-Meat dish-
斜里町「知床ポーク」ロース肉のグリエ
万願寺とうがらしのクーリソース

または
とかちポロシリ黒牛フィレ肉のグリエ
※お差額プラス3,300円にてご用意させていただきます。

-Dessert-
デザート

-Coffee-
コーヒー

<MAOI DISTILLERY>
①シードル
②白ワイン
③ロゼ
④白ワイン
⑤赤ワイン
⑥赤ワイン

Menu
-Hinna-
感謝を込めたアミューズ２種
・北海道産つくね芋のクロケット
・冬瓜と枝幸産帆立貝のポタージュ

-前菜１品目-
本まぐろと塩水雲丹のタルタル　キャビアドオーベルジーヌ　ハーブのグラニテ

-前菜２品目-
道東沖北海縞海老と花咲蟹の玄米リゾット　パートフィロ包み

-お魚料理-
本日のお魚と万願寺とうがらしのクーリ　夏野菜のマリネ

-お肉料理-
とかちポロシリ黒牛フィレ肉のグリエ　実演サービス

-デザート-

-食後のお飲み物-
コーヒー、紅茶、ハーブティー（ミントブレンド・レモングラスブレンド・カモミールブレンド）

若干名募集いたします！

✅ワインの種類は10種類

【スパークリング】
・レジェント ブリュット（余市：キャメルファームワイナリー）
・ハツユキ スパークリング（仁木：NIKIhillsワイナリー）

【白】
・KWtZホワイト上幌ワイン（岩見沢市栗沢町上幌：10Rワイナリー）
・タプコプブランZ （岩見沢市栗沢町：KONDOヴィンヤード）
・クリサワブラン（岩見沢市栗沢町：ナカザワヴィンヤード）

【赤ワイン】
・ラッサンブラージュルージュ（上川郡鷹栖町：とわ北斗ヴィンヤード）
・縁（仁木：ドメーヌ ブレス※ル レーヴ ワイナリー）
・ナカイ ルージュ（さっぽろ藤野ワイナリー）
・モン ルージュ（ドメーヌ モン）
・ナナ ツ モリ ピノ ノワール（ドメーヌ タカヒコ）
以上、希少な北海道のワインを10種類ご用意しております。

Special dinner during the White Illumination event! Enjoy the straight-line illuminations of Odori Park from various angles! Reservations are now being accepted from 11/23 to 11/30! Parkside S or A seats guaranteed *Please note that seats cannot be specified. 🍾Champagne-Mumm Grand Cordon (one glass each) included! MENU -Hinna- Two types of amuse-bouche with gratitude-Appetizer 1- TBD-Appetizer 2- TBD-Fish dish- TBD-Meat dish- Grilled Tokachi Poroshiri black beef fillet Demonstration service-Dessert- -After-meal drinks- Coffee, tea, herbal tea

ホワイトイルミネーション開催期間中のスペシャルディナー！
11/23~11/30ご利用分までご予約受付中！
🍾Champagne-Mumm Grand Cordon マム グランコルドン(グラス1杯ずつ）付き！

MENU

-Hinna-
感謝を込めたアミューズ２種

-前菜1品目-
未定

-前菜2品目-
未定

-お魚料理-
未定

-お肉料理-
未定
※テーブルサイドで仕上げのグリルをさせていただきます。
-デザート-

-食後のお飲み物-
コーヒー、紅茶、ハーブティー

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea écume -First appetizer- Smoked yellowtail off the coast of Rausu with colorful radish, yellow chrysanthemum vinaigrette -Second appetizer- Christian autumn salmon off the coast of Eastern Hokkaido, New salmon roe with beurre blanc sauce -Fish dish- Today's fish and lobster, Ezo abalone garbule style -Meat dish- Grilled Tokachi Poroshiri black beef fillet Demonstration service (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

Starts on 1 March! MENU.

Hinna - Two amusements to express our gratitude - Marinated spring herring - Eclazée of spawn and Kitaakari - Cultivated Sakurahime chicken bâtouleur


-Poached Hokkaido green asparagus with poached eggs from Abe Poultry Farm in Shimokawa-cho, served with Oscietra caviar.

-Appetizer 2 - Poiret of foie gras and bamboo shoots accented with sansho (Japanese pepper).

-Fish dish - Cherry blossom trout and scallop mikuei, spring flavour.

-Meat dish - Tokachi Porosiri Black Beef Fillet Gruyere Demonstration Service

（Hokkaido cheeses are available for an additional ¥1,100.)

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

Until 29 February MENU

-Hinna - Two amusements of gratitude - Quiche Lorraine with cold-jammed spinach - Potage of cauliflower and polo leeks


-Hokkaido hairy crab and squid tartar with chrysanthemum déclinaison.

-Appetizer 2 - Nemuro chub mackerel beignets

-Fish dish - Steamed cold flatfish with white wine, seaweed croute and rape blossoms ecume.

-Meat dish - Tokachi Porosiri Black Beef Fillet Gruyere Demonstration service

（Cheeses from Hokkaido are available for an additional ¥1,100.)

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea ecume -First appetizer- Smoked yellowtail off the coast of Rausu with colorful daikon radish, yellow chrysanthemum vinaigrette -Second appetizer- Christian autumn salmon off the coast of Eastern Hokkaido, New salmon roe with beurre blanc sauce -Fish dish- Today's fish Garbuure style -Meat dish- Grilled lamb from Shiranuka Town's "Chaji Men Sheep Farm" Manganji pepper farci (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea écume -Appetizer- Smoked yellowtail off the coast of Rausu with colorful daikon radish and yellow chrysanthemum vinaigrette -Fish dish- Today's fish in garbule style -Meat dish- Grilled loin from Shari's "Shiretoko pork" with Manganji pepper coulis -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea écume -Appetizer 1 - Smoked yellowtail off the coast of Rausu with colorful radish, yellow chrysanthemum vinaigrette -Appetizer 2 - Christian autumn salmon off the coast of Eastern Hokkaido, New salmon roe with beurre blanc sauce -Fish dish - Today's fish and lobster, Ezo abalone garbule style -Meat dish - Grilled Tokachi Poroshiri black beef chateaubriand Demonstration service (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea écume -Appetizer 1 - Smoked yellowtail off the coast of Rausu with colorful radish, yellow chrysanthemum vinaigrette -Appetizer 2 - Christian autumn salmon off the coast of Eastern Hokkaido, New salmon roe with beurre blanc sauce -Fish dish - Today's fish and lobster, Ezo abalone garbule style -Meat dish - Grilled Tokachi Poroshiri black beef fillet Demonstration service (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

Menu.

Hinna -Two small dishes to say thank you -Pickled spring herring -Eclazée of fish eggs and Kitakari fish -Cultivated Sakurahime chicken risotto


-Poached Hokkaido green asparagus and poached eggs from Abe Poultry Farm in Shimokawa-cho, served with Oscietra caviar.

-Appetiser 2 - Foie gras and bamboo shoots with mountain peppers.

-Fish dishes - Cherry trout and scallop mikuei, spring flavour.

-Meat dishes - Tokachi Porosiri, Black Beef Tenderloin, Gruyere Demonstration Service.

(Hokkaido cheese is an additional 1,100 yen).

-Desserts

-Coffee, Tea, Flower Tea (Mint Tea, Lemongrass Tea, Chamomile Tea)

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea ecume -First appetizer- Smoked yellowtail off the coast of Rausu with colorful radish and yellow chrysanthemum vinaigrette -Second appetizer- Christian autumn salmon off the coast of Eastern Hokkaido, New salmon roe with beurre blanc sauce -Fish dish- Today's fish Garbuure style -Meat dish- Grilled lamb from Shiranuka Town's "Chaji Men Sheep Farm" Manganji pepper farci (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, black tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea ecume -Appetizer- Smoked yellowtail off the coast of Rausu with colorful daikon radish and yellow chrysanthemum vinaigrette -Fish dish- Today's fish in garbule style -Meat dish- Grilled loin from Shari's "Shiretoko Pork" with Manganji pepper coulis -Dessert- -After-meal drinks- Coffee, black tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea écume -First appetizer- Smoked yellowtail off the coast of Rausu with colorful radish, yellow chrysanthemum vinaigrette -Second appetizer- Christian autumn salmon off the coast of Eastern Hokkaido, New salmon roe with beurre blanc sauce -Fish dish- Today's fish and lobster, Ezo abalone garbule style -Meat dish- Grilled Tokachi Poroshiri black beef chateaubriand Demonstration service (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea écume -First appetizer- Smoked yellowtail off the coast of Rausu with colorful radish, yellow chrysanthemum vinaigrette -Second appetizer- Christian autumn salmon off the coast of Eastern Hokkaido, New salmon roe with beurre blanc sauce -Fish dish- Today's fish and lobster, Ezo abalone garbule style -Meat dish- Grilled Tokachi Poroshiri black beef fillet Demonstration service (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU.

Hinna - Two amusements to express our gratitude - Marinated spring herring - Eclazée of spawn and Kitaakari - Cultivated Sakurahime chicken bâtouleur


-Poached Hokkaido green asparagus with poached eggs from Abe Poultry Farm in Shimokawa-cho, served with Oscietra caviar.

-Appetizer 2 - Poiret of foie gras and bamboo shoots accented with sansho (Japanese pepper).

-Fish dish - Cherry trout and scallop mikuei, spring flavour.

-Meat dish - Tokachi Porosiri Black Beef Fillet Gruyere Demonstration Service

（Hokkaido cheeses are available for an additional ¥1,100.)

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

New menu starts on 9 May! MENU

Hinna - Two amusements of gratitude - Chicken gizzard confit with lentil bresse - Chilled potage of green peas

Appetizer 1 - Salad Garden - Spring

-Chargrilled white asparagus with Maghrekanal ham Maltaise Oranje

-Matsukawa Flounder and Asari Clam from Atsukishi in Bouillabaisse Style with Ashoro Town Rawan Butterbur Tapenade

-Meat dish - Gruyere of beef tongue confit with Hokkaido refollet

（Hokkaido cheese available for an additional ¥1,100.)

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)


Until 8 May MENU

-Hinna - Two amusements to express our gratitude - Marinated spring herring - Eclazée of spawn and new potatoes - Cultivated Sakurahime chicken bâtoule

-Poached asparagus with poached eggs from Abe Chicken Farm in Shimokawa-cho, Hokkaido.

-Poirette of foie gras and bamboo shoots accented with sansho (Japanese pepper)

Fish dish - Cherry trout mikuei - Spring flavour

Meat dish - Gruyere of lamb T-bone

（Cheese from Hokkaido is available for an additional ¥1,100.)

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea écume -Appetizer- Smoked yellowtail off the coast of Rausu with colorful daikon radish and yellow chrysanthemum vinaigrette -Fish dish- Today's fish in garbule style -Meat dish- Grilled loin from Shari's "Shiretoko pork" with Manganji pepper coulis -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

New menu starts on 9 May! MENU

Hinna - Two amusements of gratitude - Chicken gizzard confit with lentil boules - Chilled potage of green peas

-Appetizer 1 - Okhotsk hairy crab and salted sea urchin jelly with fresh onion mousse.

-Chargrilled white asparagus, Maghrekanal ham, Maltese Oranje

-Fish - Matsukawa Flounder and Ezo Abalone in Bouillabaisse Style with Ashoro Town Rawan Butterbur Tapenade

-Meat - Tokachi Porosiri Black Beef Chateaubriand Gruyere Demonstration Service

（Hokkaido cheese is available for an additional ¥1,100.)

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)


Until 8 May MENU

-Hinna - Two amusements to express our gratitude - Marinated spring herring - Eclazée of spuds and new potatoes - Cultivated Sakurahime chicken


-Poached green asparagus from Hokkaido with poached eggs from Abe Chicken Farm in Shimokawa-cho, served with Oscietra caviar.

-Appetizer 2 - Poiret of foie gras and bamboo shoots accented with sansho (Japanese pepper).

-Fish dish - Cherry blossom trout and scallop mikuei, spring flavour.

-Meat dish - Tokachi Porosiri Black Beef Chateaubriand Gruyere Demonstration Service

（Hokkaido cheeses are available for an additional ¥1,100.)

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea ecume -First appetizer- Smoked yellowtail off the coast of Rausu with colorful radish, yellow chrysanthemum vinaigrette -Second appetizer- Christian autumn salmon off the coast of Eastern Hokkaido, New salmon roe with beurre blanc sauce -Fish dish- Today's fish and lobster, Ezo abalone garbule style -Meat dish- Grilled Tokachi Poroshiri black beef fillet Demonstration service (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU.

Hinna - Two amusements to express our gratitude - Marinated spring herring - Eclazée of spawn and Kitaakari - Cultivated Sakurahime chicken bâtouleur


-Poached Hokkaido green asparagus with poached eggs from Abe Poultry Farm in Shimokawa-cho, served with Oscietra caviar.

-Appetizer 2 - Poiret of foie gras and bamboo shoots accented with sansho (Japanese pepper).

-Fish dish - Cherry trout and scallop mikuei, spring flavour.

-Meat dish - Tokachi Porosiri Black Beef Fillet Gruyere Demonstration Service

（Hokkaido cheeses are available for an additional ¥1,100.)

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea ecume -Appetizer 1 - Smoked yellowtail off the coast of Rausu with colorful radish, yellow chrysanthemum vinaigrette -Appetizer 2 - Christian autumn salmon off the coast of Eastern Hokkaido, fresh salmon roe with beurre blanc sauce -Fish dish - Today's fish Garbuure style -Meat dish - Grilled lamb from Shiranuka Town's "Chaji Men Sheep Farm" Manganji pepper farci (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, black tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea ecume -Appetizer- Smoked yellowtail off the coast of Rausu with colorful radish and Jerusalem artichoke vinaigrette -Fish dish- Today's fish in garbule style -Meat dish- Grilled loin from Shari's "Shiretoko pork" with Manganji pepper coulis -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude - Smoked yellowtail off the coast of Rausu - Braised red shigure daikon radish - Biei corn potage - Equation of Hige tea - Appetizer - Salad Garden - Fish dish - Today's fish Garbule style - Meat dish - Grilled beef fillet from Hokkaido - Dessert - After-meal drinks - Coffee, black tea, herbal tea

The new menu starts on 9 May! MENU

Hinna - Two amusements of gratitude - Chicken gizzard confit - Chilled potage of green peas

Appetizers - Salad garden - Spring

-Fish: Sea bream in a bouillabaisse style with Asari clams from Atsukishi, Ashoro Town Rawan butterbur tapenade.

-Meat: Tokachi Porosiri Black Beef Fillet Gruyere

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche with gratitude: Smoked yellowtail off the coast of Rausu, braised red shigure daikon radish, potage of corn from Biei, and a mixture of higecha tea -Appetizer- Salad Garden -Fish dish- Christian salmon off the coast of Hokkaido with beurre blanc sauce -Meat dish- Grilled loin of "Shiretoko pork" from Shari Town, with coulis of Manganji peppers *If you would like beef fillet, you can change it for +1,650 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude: Smoked yellowtail off the coast of Rausu, braised red shigure radish, potage of corn from Biei, and tea-flavored tea. -Appetizer- Salad Garden -Main Dish- Autumn salmon off the coast of Hokkaido, Christian sauce, beurre blanc or grilled loin of "Shiretoko pork" from Shari Town, Manganji pepper coulis. *If you would like beef fillet, you can change it for +1,980 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU Welcome drink (sparkling wine or non-alcoholic cocktail) -Hinna- Amuse-bouche with gratitude: Biei corn potage Hige tea ecume -Tower Plate- LUNCH High tea plate (petit salad garden, pumpkin quiche, Shiretoko pork grill, smoked yellowtail, dessert) Today's pasta -Coffee- Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude - Smoked yellowtail off the coast of Rausu, braised red shigure daikon radish, Biei corn potage, Hige tea écume - Appetizer - Salad Garden - Fish dish - Today's fish Garbule style - Meat dish - Grilled beef fillet from Hokkaido - Dessert - After-meal drinks - Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude: Smoked yellowtail off the coast of Rausu, braised red shigure daikon radish, potage of corn from Biei, and a mixture of higecha tea -Appetizer- Salad Garden -Fish dish- Christian salmon off the coast of Hokkaido with beurre blanc sauce -Meat dish- Grilled loin of "Shiretoko pork" from Shari Town, with coulis of Manganji peppers *If you would like beef fillet, you can change it for +1,650 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude: Smoked yellowtail off the coast of Rausu, braised red shigure radish, potage of corn from Biei, and tea-flavored tea. -Appetizer- Salad Garden -Main Dish- Autumn salmon off the coast of Hokkaido, Christian sauce, beurre blanc or grilled loin of "Shiretoko pork" from Shari Town, Manganji pepper coulis. *If you would like beef fillet, you can change it for +1,980 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU Welcome drink (sparkling wine or non-alcoholic cocktail) -Hinna- Amuse-bouche with gratitude Biei corn potage Hige tea ecum -Tower Plate- LUNCH High tea plate (petit salad garden, pumpkin quiche, Shiretoko pork grill, smoked yellowtail, dessert) Today's pasta -Coffee- Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude - Smoked yellowtail off the coast of Rausu - Braised red shigure daikon radish - Biei corn potage - Equation of Hige tea - Appetizer - Salad Garden - Fish dish - Today's fish Garbule style - Meat dish - Grilled beef fillet from Hokkaido - Dessert - After-meal drinks - Coffee, black tea, herbal tea

The new menu starts on 9 May! MENU

Hinna - Two amusements of gratitude - Chicken gizzard confit - Chilled potage of green peas

Appetizers - Salad garden - Spring

-Fish: Sea bream in a bouillabaisse style with Asari clams from Atsukishi, Ashoro Town Rawan butterbur tapenade.

-Meat: Tokachi Porosiri Black Beef Fillet Gruyere

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)



Until 8 May MENU

-Hinna - Two amusements to express our gratitude - Marinated spring herring with eggplant and new potatoes - Sakurahime chicken curti-batur

-Poached asparagus from Hokkaido, poached egg with Shimokawa Roku Fat Enzyme Eggs from Abe Poultry Farm in Shimokawa-cho.

-Hockey beignets with sakura shrimp risotto and isonori seaweed.

-Meat: Tokachi Porosiri Black Beef Fillet Gruyere

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche with gratitude: Smoked yellowtail off the coast of Rausu, braised red shigure daikon radish, potage of corn from Biei, and a mixture of higecha tea -Appetizer- Salad Garden -Fish dish- Christian salmon off the coast of Hokkaido with beurre blanc sauce -Meat dish- Grilled loin of "Shiretoko pork" from Shari Town, with coulis of Manganji peppers *If you would like beef fillet, you can change it for +1,650 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

The new menu starts on 9 May! MENU

-Hinna - Amusements with gratitude Chilled potage of green peas

Appetizers - Salad Garden - Spring

-Main Dish.

Meuniere of Haboro Oki Kaburette Meuniere -Antiboise style

Or

Charcoal-grilled Shiretoko chicken with 15-grain rice risotto and supreme sauce.

-Dessert

-Coffee, tea or herbal tea (mint blend, lemongrass blend or chamomile blend)


Until 8 May MENU

-Hinna - Amuse with gratitude - Sakurahime chicken curti-batur

Appetizers - Salad Garden - Spring

-Main Dish.

Hockey beignets with sakura shrimp risotto and isonori seaweed

Or

Hokkaido beef and Tomakomai Tarumae Jaga Pork Choufalusi * If you prefer beef fillet, you can change it for +3,300 yen.

-Dessert

-After-dinner beverages - Coffee, tea or herbal tea (mint blend, lemongrass blend or chamomile blend)

MENU Welcome drink (sparkling wine or non-alcoholic cocktail) -Hinna- Amuse-bouche with gratitude: Biei corn potage Hige tea ecume -Tower Plate- LUNCH High tea plate (petit salad garden, pumpkin quiche, Shiretoko pork grill, smoked yellowtail, dessert) Today's pasta -Coffee- Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude - Smoked yellowtail off the coast of Rausu - Braised red shigure daikon radish - Biei corn potage - Equation of Hige tea - Appetizer - Salad Garden - Fish dish - Today's fish Garbule style - Meat dish - Grilled beef fillet from Hokkaido - Dessert - After-meal drinks - Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude: Smoked yellowtail off the coast of Rausu, braised red shigure daikon radish, potage of corn from Biei, and a mixture of higecha tea -Appetizer- Salad Garden -Fish dish- Christian salmon off the coast of Hokkaido with beurre blanc sauce -Meat dish- Grilled loin of "Shiretoko pork" from Shari Town, with coulis of Manganji peppers *If you would like beef fillet, you can change it for +1,650 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude: Smoked yellowtail off the coast of Rausu, braised red shigure radish, potage of corn from Biei, and tea-flavored tea. -Appetizer- Salad Garden -Main Dish- Autumn salmon off the coast of Hokkaido, Christian sauce, beurre blanc or grilled loin of "Shiretoko pork" from Shari Town, Manganji pepper coulis. *If you would like beef fillet, you can change it for +1,980 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

サイズは4号サイズ（約12センチ）のホールケーキです。※写真はイメージです。

サイズは4号サイズ（約12センチ）のホールケーキです。※写真はイメージです。

※写真はイメージです。