We offer organic wine called ``Amore Eterno'', which means ``eternal love for you'', from a winery in Verona, Italy, the setting of Romeo and Juliet. Celebrate a couple's important anniversary with a wine made with love from organically grown grapes. ■Menu [Cheers wine (white or red)] [Amuse] Enjoy before meals [Appetizer] Mont Blanc style of pumpkin and tonsils [Soup] Autumn eggplant and swordfish potage [Fish dishes] Seasonal fish frites and seasonal vegetable ragu [ Meat dishes] Grilled Tajima beef, assortment of seasonal vegetables [Dessert] Seasonal fruit and sweet potato parfait [Bread] [After-meal drinks] We also accept reservations for message plates (free of charge) and anniversary cakes (charges apply). If you would like a message plate to add a message to your dessert, please write your message in the comments section using up to 15 characters. If you would like an anniversary cake, please select from the options (size 3 is recommended for 2 people).

丹波篠山の秋の味覚を贅沢に味わう松茸コース。猪肉や但馬牛など、この地域ならではの味覚を堪能する至福のひとときをお過ごしください。

■ご予約可能日
2024年10月15日～11月15日

■メニュー
【アミューズ】帆立貝柱のカプチーノ　秋 焼き茄子と松茸
【前菜】秋刀魚のコンフィ　肝のリエットと長芋のエクラゼ　炙り松茸を添えて
【スープ】松茸の香りを纏った猪　コンソメを注いで
【魚料理】ずわい蟹・松茸・秋野菜　のグラチネ　
【肉料理】但馬牛のローストと香り閉じ込めた松茸のパン粉焼き　シンプルなジュとフルールドセル
【デザート】丹波黒豆と玄米茶のデクリネゾン
パン・食後のお飲み物・プティフール 秋の装い
※仕入の都合上、内容が変更になる可能性がございます。

※松茸の仕入れの都合により、記載の販売期間中であっても、入荷が終わり次第販売を終了いたします。ご了承ください。
※7日前までの要予約

Using carefully selected local ingredients, we will be serving a gorgeous special course only during the Christmas period. The main dish is a course where you can taste cod or Tamba chicken. ■Menu [Appetizer] Nakasue Farm Daikon Declineson, citrus-scented scallop mousse [Soup] Rice koji-fermented sweet potato potage [Main dish] Please choose one dish from the following: ・Salted cod and Morita shiitake mushroom braise ・Tamba chicken and Sumiyama burdock croûte with sauce supreme [Dessert] Dessert X'mas [Bread] [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will be serving a gorgeous special course just for the Christmas period. The main course will feature braised cod and Tamba chicken. Be sure to enjoy this course with someone special on this special Christmas day. ■Menu [Appetizer] Nakasue Farm Daikon radish declinaison, scallop mousse with a hint of citrus [Soup] Potage of sweet potato fermented with rice koji [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Tamba chicken and Sumiyama burdock croûte with sauce supreme [Dessert] Dessert X'mas [Bread] [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will prepare a gorgeous special course only for the Christmas period. Please enjoy it with your loved ones on this special day of Christmas. ■Menu [Amuse-bouche] Pre-meal treat [Appetizer] Nakasue Farm Daikon radish declinaison, citrus-scented scallop mousse [Soup] Rice koji-fermented sweet potato potage [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Tamba chicken and Sumiyama burdock croûte with sauce supreme [Dessert] Seasonal fruit tatin and a glass of spices [Bread] [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will prepare a gorgeous special course only for the Christmas period. Please enjoy it with your loved ones on this special day of Christmas. ■Menu [Amuse-bouche] Pre-meal treat [Appetizer] Nakasue Farm Daikon d'eclineson with citrus-scented scallop mousse [Soup] Rice koji-fermented sweet potato potage [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Grilled Tajima beef with winter vegetables and fresh black pepper sauce [Dessert] X'mas dessert [Bread] [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will be serving a gorgeous special course only available during the Christmas period. Recommended for those who want to spend a special dinner time with a loved one, this Christmas course allows you to enjoy two main dishes, braised cod and beef fillet. ■Menu [Amuse-bouche] Pre-meal treat [Appetizer] Nakasue Farm Daikon radish declinaison, citrus-scented scallop mousse [Soup] Rice koji-fermented sweet potato potage [Fish dish] Salted cod and Morita shiitake braised, roasted lobster [Meat dish] Tajima beef fillet steak and local vegetables with Périgueux sauce [Dessert] X'mas dessert [Bread] [After-meal drink] Coffee or tea

Menu example ■ September to November [Appetizer] Efiloche of Kasumi crab with a sauce of local sake "Houmei" [Soup] Sasayama burdock potage with Japanese pepper and wild boar seasoning [Main dish] (Please choose one from the following) ・Tenki-grilled swordfish, grilled eggplant tartare and sudachi beurre blanc, roasted Yagasaki pork fillet with the aroma of Tanba shimeji mushrooms and cider [Dessert] Déclinéson of Tanba black beans and brown rice tea [Bread] [After-meal drink] ■ December to February [Appetizer] Nakasue Farm radish déclinéson, scallop mousse with the aroma of yuzu [Soup] Potage of sweet potato fermented with rice koji [Main dish] (Please choose one from the following) ・Braised salted cod and Morita shiitake mushrooms, croûte of Tanba chicken and winter vegetables with sauce supreme [Dessert] Seasonal fruit tatin and a glass of spices [Bread] [After-meal drink]

＊Whole cake: The size of the cake will be prepared according to the number of people in the reservation. ＊Message plate: Please write your desired message in the comments section. Menu example ■ September to November [Appetizer] Efiloche of Kasumi crab with a sauce of local sake "Houmei" [Soup] Sasayama burdock potage with Japanese pepper and wild boar seasoning [Main dish] (Please choose one from the following) ・Tenki-grilled swordfish with grilled eggplant tartare and sudachi beurre blanc ・Roasted Yagasaki pork fillet with the aroma of Tanba shimeji mushrooms and cider [Dessert] Déclinéson of Tanba black beans and brown rice tea [Bread] [After-meal drink] ■ December to February [Appetizer] Nakasue Farm radish déclinéson with yuzu-scented scallop mousse [Soup] Potage of sweet potato fermented with rice koji [Main dish] (Please choose one from the following) ・Braised salted cod and Morita shiitake mushrooms ・Croûte of Tanba chicken and winter vegetables Sauce Supreme [Dessert] Seasonal Fruit Tatin and Glass of Spices [Bread] [After-meal Drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *You can change to champagne by the glass for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September to November [Appetizer] Efiloche of Kasumi crab with a sauce of local sake "Houmei" [Soup] Sasayama burdock potage with Japanese pepper and wild boar seasoning [Main dish] (Please choose one from the following) ・Tenki-grilled swordfish, grilled eggplant tartare and sudachi beurre blanc, roasted Yagasaki pork fillet with the aroma of Tanba shimeji mushrooms and cider [Dessert] Déclinéson of Tanba black beans and brown rice tea [Bread] [After-meal drink] ■ December to February [Appetizer] Nakasue Farm radish déclinéson, scallop mousse with the aroma of yuzu [Soup] Potage of sweet potato fermented with rice koji [Main dish] (Please choose one from the following) ・Braised salted cod and Morita shiitake mushrooms, croûte of Tanba chicken and winter vegetables with sauce supreme [Dessert] Seasonal fruit tatin and a glass of spices [Bread] [After-meal drink]

メニュー例
■ 9-11月
【前菜】香住蟹のエフィロシェ 地酒”鳳鳴”のソース
【スープ】篠山牛蒡のポタージュ 山椒と猪の薬味
【魚料理】太刀魚の天火焼き 焼き茄子のタルタルと酢橘のブールブラン
【肉料理】八鹿豚フィレ肉のロティ 丹波しめじとシードルの香り
【デザート】丹波黒豆と玄米茶のデクリネゾン
【パン】
【食後のお飲み物】

■ 12-2月
【前菜】中末農園 大根のデクリネゾン 柚子香る帆立のムース
【スープ】米麹発酵した薩摩芋のポタージュ
【魚料理】塩漬け鱈と森田椎茸のブレゼ
【肉料理】丹波鶏と冬野菜のクルート　ソースシュプレーム
【デザート】季節フルーツタタンとエピスのグラス
【パン】
【食後のお飲み物】

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *You can change to champagne by the glass for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September to November [Appetizer] Efiloche of Kasumi crab with a sauce of local sake "Houmei" [Soup] Sasayama burdock potage with Japanese pepper and wild boar spices [Fish dish] Grilled swordfish with grilled eggplant tartare and beurre blanc with vinegared oranges [Meat dish] Roasted Yagasaki pork fillet with the aroma of Tanba shimeji mushrooms and cider [Dessert] Déclinéson of Tanba black beans and brown rice tea [Bread] [After-meal drink] ■ December to February [Appetizer] Déclinéson of Nakasue Farm's radish with yuzu-scented scallop mousse [Soup] Potage of sweet potato fermented with rice koji [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Croute of Tanba chicken and winter vegetables with sauce supreme [Dessert] Seasonal fruit tatin and a glass of spices [Bread] [After-meal drink]

We have prepared a lunch plan for a "semi-private room" where you can spend a relaxing time with your family and friends. It is also recommended for important anniversaries such as meeting new people or birthdays. ■Number of people available in the semi-private room: 5 to 12 people *Only 8 people can be booked online. For reservations of 9 or more people, please contact us by phone. *Even if there are no seats available on the online reservation screen, we may be able to change the time and make a reservation (only during lunch hours). If you would like to make a reservation at a different time, please contact us by phone. ■Example of a menu for one day (Dejeuner B course) [Appetizer] Nakasue Farm Daikon radish declinaison, scallop mousse with yuzu aroma [Soup] Potage of sweet potato fermented with rice koji [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Croute of Tamba chicken and winter vegetables with sauce supreme [Dessert] Glass of seasonal fruit tatin and spices [Bread] [After-meal drink]

Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Kasumi crab éfilote with local sake "Houmei" sauce [Soup] Sasayama burdock potage with Japanese pepper and wild boar seasoning [Main dish] (Please choose one from the following) ・Tenki-grilled swordfish, grilled eggplant tartare and sudachi beurre blanc ・Roasted Yagasaki pork fillet with the aroma of Tanba shimeji mushrooms and cider [Dessert] Tanba black beans and brown rice tea décline [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Nakasue Farm radish décline scallop mousse with yuzu citrus [Soup] Rice koji fermented sweet potato potage [Main dish] (Please choose one from the following) ・Salted cod and Morita shiitake braise ・Tamba chicken and winter vegetable croûte Sauce Supreme [Dessert] Seasonal Fruit Tatin and Glass of Spices [Bread] [After-meal Drink]

Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Kasumi crab éfilote with local sake "Houmei" sauce [Soup] Sasayama burdock potage with Japanese pepper and wild boar seasoning [Fish dish] Grilled swordfish with grilled eggplant tartare and sudachi beurre blanc [Meat dish] Roasted Yagasaki pork fillet with the aroma of Tanba shimeji mushrooms and cider [Dessert] Tanba black beans and brown rice tea décline [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Nakasue Farm radish décline scallop mousse with yuzu citrus [Soup] Rice koji fermented sweet potato potage [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Tanba chicken and winter vegetable croûte with sauce supreme [Dessert] Seasonal fruit tatin and a glass of spices [Bread] [After-meal drinks]

* Whole cake: The size of the cake will be prepared according to the number of people in the reservation * Message plate: Please write your desired message in the comments section Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Kasumi crab effiroche with local sake "Houmei" sauce [Soup] Sasayama burdock potage with Japanese pepper and wild boar seasoning [Fish dish] Tempura-grilled swordfish with grilled eggplant tartare and sudachi beurre blanc [Meat dish] Roasted Yagasaki pork fillet with the aroma of Tanba shimeji mushrooms and cider [Dessert] Tanba black beans and brown rice tea declination [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Nakasue Farm Daikon radish declination Yuzu-scented scallop mousse [Soup] Potage of sweet potato fermented with rice koji [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Croute of Tamba chicken and winter vegetables with sauce supreme [Dessert] Glass of seasonal fruit tatin and spices [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *You can change to champagne by the glass for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Kasumi crab éfilote with local sake "Houmei" sauce [Soup] Sasayama burdock potage with Japanese pepper and wild boar seasoning [Fish dish] Grilled swordfish with grilled eggplant tartare and sudachi beurre blanc [Meat dish] Roasted Yagasaki pork fillet with the aroma of Tanba shimeji mushrooms and cider [Dessert] Tanba black beans and brown rice tea décline [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Nakasue Farm radish décline scallop mousse with yuzu citrus [Soup] Rice koji fermented sweet potato potage [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Tanba chicken and winter vegetable croûte with sauce supreme [Dessert] Seasonal fruit tatin and a glass of spices [Bread] [After-meal drinks]

Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Kasumi crab éfilote with local sake "Houmei" sauce [Soup] Sasayama burdock potage with Japanese pepper and wild boar seasoning [Fish dish] Grilled swordfish with grilled eggplant tartare and sudachi beurre blanc [Meat dish] Grilled Tajima beef loin with seasonal vegetables [Dessert] Tanba black beans and brown rice tea décline [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Nakasue Farm radish décline scallop mousse with yuzu citrus [Soup] Rice koji fermented sweet potato potage [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Grilled Tajima beef loin with seasonal vegetables [Dessert] Seasonal fruit tatin and a glass of spices [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *You can change to champagne by the glass for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Kasumi crab éfilote with local sake "Houmei" sauce [Soup] Sasayama burdock potage with Japanese pepper and wild boar seasoning [Fish dish] Grilled swordfish with grilled eggplant tartare and sudachi beurre blanc [Meat dish] Grilled Tajima beef loin with seasonal vegetables [Dessert] Tanba black beans and brown rice tea décline [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Nakasue Farm radish décline scallop mousse with yuzu citrus [Soup] Rice koji fermented sweet potato potage [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Grilled Tajima beef loin with seasonal vegetables [Dessert] Seasonal fruit tatin and a glass of spices [Bread] [After-meal drink]

Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Kasumi crab éfiloché with local sake "Houmei" sauce [Soup] Consommé of domestic wild boar and Tamba black bean miso [Fish dish] Grilled swordfish with grilled eggplant tartare and sudachi beurre blanc [Meat dish] Pan-fried Tajima beef filet with sauce Périgueux [Rice dish] Tamba deer with bokake dashi ochazuke [Dessert] Tamba black beans and brown rice tea décline [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Nakasue Farm radish décline, scallop mousse with yuzu citrus [Soup] Rice koji fermented sweet potato potage [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Pan-fried Tajima beef filet with seasonal vegetables and sauce Périgueux [Rice dish] Tanba deer with bokkake dashi broth and rice [Dessert] Seasonal fruit tatin and a glass of spices [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, dates, and first meetings. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *Changing to champagne by the glass is available as an option for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Kasumi crab éfiloché with local sake "Houmei" sauce [Soup] Consommé of domestic wild boar and Tamba black bean miso [Fish dish] Grilled swordfish with grilled eggplant tartare and sudachi beurre blanc [Meat dish] Pan-fried Tajima beef filet with sauce Périgueux [Rice dish] Tamba deer with bokake dashi ochazuke [Dessert] Tamba black beans and brown rice tea décline [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Nakasue Farm radish décline, scallop mousse with yuzu citrus [Soup] Rice koji fermented sweet potato potage [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Pan-fried Tajima beef filet with seasonal vegetables and sauce Périgueux [Rice dish] Tanba deer with bokkake dashi broth and rice [Dessert] Seasonal fruit tatin and a glass of spices [Bread] [After-meal drink]

■Chef's special course■Champagne toast■12 red roses with the message "Will you be my wife?" (Must be reserved 3 days in advance. If reserved too late, the item may not be available.) ■Proposal planner to help you with the surprise on the day■Message plate (Please enter your message in the comments section.) Example of a menu for one day [Amuse-bouche] Pre-meal treat [Appetizer] Nakasue Farm Daikon d'eclineson, scallop mousse with yuzu citrus [Soup] Potage of sweet potato fermented with rice koji [Fish dish] Braised salted cod and Morita shiitake mushrooms [Meat dish] Grilled Tajima beef loin with seasonal vegetables [Dessert] Seasonal fruit tatin and a glass of spices [Bread] [After-meal drink]

A dish where you can enjoy the boar meat you want to eat in soup when you visit Tamba Sasayama. This is a popular menu prepared by our chef.

*For Dejeunet A, the main dish will be one upgraded meat dish.

■This option can only be added to the following five plans. It cannot be applied to other plans. (Lunch) Dejeuner A + Sparkling wine glass for toasting Dejeuner B + Sparkling wine glass for toasting (Dinner) Dinner A + Sparkling wine glass for toasting Dinner B + Sparkling wine glass for toasting Dinner C + Sparkling wine glass for toasting

One plate (hamburger, soup, etc.), dessert, bread

Appetizers, soups, hamburgers, desserts, bread

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

Poilé of seasonal fresh fish Provence style (comes with green salad, warm vegetables, today's chef's special soup, and bread)

Specially selected Kuroge Wagyu beef hamburger with homemade demi-glace sauce (comes with green salad, warm vegetables, today's chef's special soup, and bread)

Specially selected Kuroge Wagyu beef loin steak with healthy salad (comes with green salad, warm vegetables, today's chef's special soup, and bread)