*This course comes with a special lowest price guarantee (1,500 yen off per person) [only available on our website]. Menu for April and May (April 24th to May 31st) Chopsticks included. Yomogura sesame kudzu nagashi (flowing vinegared rice with sesame seeds), wasabi, and bonito-flavored dashi hors d'oeuvre. Appetizers: Pressed conger eel sushi, Hajikami, simmered princess conch, rolled shrimp stew, new potato cream cheese, green laver, Seki horse mackerel wrapped in paper egg, silken vinegar sauce, first bonito sashimi, wholesale ponzu, mythical shiso leaves, red shiso sprouts, bluefin tuna, Isaki kelp-cured kanpachi, set of garnishes, bluefin tuna, grilled wasabi, and Tosa soy sauce. Dishes: Grilled pickled kelp, apricot shiso simmered, lotus root shabu-shabu with sweet vinegar, Matsusaka beef shabu-shabu, vegetable dish, Kishimen noodles, pepper garnish, 5-kind dessert, small watermelon, golden pineapple, kiwi, lemon jelly. *The contents may change depending on the ingredients on the day.

Menu for April and May (April 24th to May 31st) Chopsticks included Seki horse mackerel marinated in vinegar Urui unohana salad Red shiso sprouts appetizer Appetizers Pressed conger eel sushi Hajikami Boiled princess conch Rolled shrimp stew New potato cream cheese Green laver Boiled duck loin Mustard sashimi Sato sweetfish and female kudzu shiitake mushrooms Fern leaves Green onions Myoga roe Leaf buds Garnish set Real wasabi Grilled Japanese Spanish mackerel Boiled apricot and shiso leaves Shabu-shabu with lotus root pickled in sweet vinegar Omi beef shabu-shabu Vegetable dish Kishimen noodles Pepper Accompaniments Three kinds of dessert Anmitsu (agar, shiratama, Dainagon azuki beans, cherries, kiwi, golden pineapple, mint, black syrup) *The menu may change depending on the ingredients on the day.

Menu for April and May (April 24th to May 31st) Chopsticks included Seki horse mackerel marinated in vinegar Urui unohana salad Red shiso sprouts appetizer Appetizers Pressed conger eel sushi Hajikami Boiled princess conch Rolled shrimp stew New potato cream cheese Green laver Boiled duck loin Mustard sashimi Sato sweetfish and female kudzu shiitake mushrooms Fern leaves Green onions Myoga roe Leaf buds Garnish set Real wasabi Grilled Japanese Spanish mackerel Boiled apricot and shiso leaves Shabu-shabu with lotus root pickled in sweet vinegar Omi beef shabu-shabu Vegetable dish Kishimen noodles Pepper Accompaniments Three kinds of dessert Anmitsu (agar, shiratama, Dainagon azuki beans, cherries, kiwi, golden pineapple, mint, black 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 for April and May (April 24th to May 31st) Chopsticks included. Yomogura sesame kudzu nagashi (flowing vinegared rice with sesame seeds), wasabi, and bonito-flavored dashi hors d'oeuvre. Appetizers: Pressed conger eel sushi, Hajikami, simmered princess conch, rolled shrimp stew, new potato cream cheese, green laver, Seki horse mackerel wrapped in paper egg, silken vinegar sauce, first bonito sashimi, wholesale ponzu, mythical shiso leaves, red shiso sprouts, bluefin tuna, Isaki kelp-cured kanpachi, set of garnishes, bluefin tuna, grilled wasabi, and Tosa soy sauce. Dishes: Grilled pickled kelp, apricot shiso simmered, lotus root shabu-shabu with sweet vinegar, Matsusaka beef shabu-shabu, vegetable dish, Kishimen noodles, pepper garnish, 5-kind dessert, small watermelon, golden pineapple, kiwi, lemon jelly. *The contents may change depending on the ingredients on the day.

■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㎝ ）