“Awaji 3rd Year Blowfish Kaiseki Course”
[Appetizer 1] Winter vegetable soup, Grilled Blowfish, fillet, vinegar citrus.
[Appetizer 2] Steamed blowfish and crab with turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini mushroom sauce, silver bean paste, Wasabi.
[Sashimi dish 1] Yuzu kiln Served as a platter: Fugu with kelp and fugu pieces, grated yuzu.
[Sashimi dish 2] Bluefin tuna, seaweed and soy sauce.
[Palate Cleanser] Grilled Fugu Shiroko bite-sized sushi, Caviar, Gold powder.
[Grilled dish] Grilled Japanese black beef thigh, Mashed potato, Watercress.
[Palate refresher] Nameko and grilled red Eggplant and yuzu flavor.
[Deep-fried dish] Deep-fried Fugu, vinegar citrus.
[Warm dish] Sesame-flavored soy milk Fugu, Milt, Boiled turnip, Shrimp potato, Chrysanthemum cabbage.
[Rice dish] Fugu, Yuzu porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese sweets, thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

"Matsuba Crab Kaiseki Course"
[Appetizer 1] Crab mochi, thin kudzu sauce, gold powder.
[Appetizer 2] Kobako crab, ginger vinegar.
[Sashimi dish 1] Crab washing.
[Sashimi dish 2] Tuna, Botan shrimp.
[Grilled dish] Grilled crab, Turnip.
[Varied dish] Crab leg miso shabu, shell risotto.
[Palate cleanser] Nameko, grilled red eggplant, yuzu flavor.
[Deep fried dish] Crab claw tempura.
[Warm dish] Winter vegetables and crab shabu.
[Rice dish] Rice porridge, pickles.
[Fruit] Seasonal fruit.
[Dessert] Seasonal Japanese Sweets, Thin.

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

Awaji Pike Conger Special Kaiseki "FURIN"

＜Appetizer-1＞ Jellied Suppon (Soft Shell Turtle) Broth.
＜Appetizer-2＞ Vinegared Pike Conger Kabayaki and Vegetables.
＜Soup Dish＞ Pike Conger Clear Soup, Grilled Aubergine, Winter melon, Water shield, Yuzu.
＜Sashimi-1＞ Parboiled Pike Conger, Ginger soy sauce.
＜Sashimi-2＞ Bigfin Reef Squid, Pacific Bluefin Tuna, A variety of garnish, Tosa soy sauce.
＜Grilled Dish＞ Seared Black Wagyu Topside, Tomato Sukiyaki flavoured white miso sauce.
＜Deep Fried＞ Suppon Spring Rolls, Shine Muscat Grape and Kishu Plum wrapped in Pike Conger Tempura.
＜Palate Cleanser＞ Fig and Fruit Tomatoes with Kiwi Gelée.
＜Warm Dish＞ Pike Conger and Black Wagyu Sirloin with Suppon Soup, Grilled leek, Kuruma-bu, Mitsuba.
＜Cooked rice＞ Pike Conger and Onion Mixed Rice served in an Earthenware Pot, Japanese pickles, Miso soup.
＜Desserts＞ Seasonal Fruits.

※The menu is subject to change depending on availability.

[Awaji 3 year blowfish] Full of Blowfish kaiseki
■Course Menu
＜Appetizer 1＞ Blowfish and Winter Vegetable Soup, Blowfish, Blowfish fillet, Sudachi citrus.
＜Appetizer 2＞ Steamed Blowfish with Turnip, Lily bulb, Ginkgo, Lotus root, Yuzu, Porcini sauce, Starchy sauce, Wasabi.
＜Sashimi 1＞ Chinese cabbage and Blowfish sashimi, Ponzu jelly.
＜Sashimi 2＞ Assorted 2 Kinds of Fresh Sashimi of the day.
＜Small dish＞ Blowfish milt Sushi.
＜Grilled Dish 1＞ Roasted Blowfish, Sudachi citrus.
＜Grilled Dish 2＞ Seared Black Wagyu Top Side, Wasabi, Rock salt.
＜Deep Fried＞ Deep-Fried Blowfish, Sudachi citrus.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Warm Dish＞ Simmered Blowfish in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu.
＜Cooked rice＞ Yuzu flavored Blowfish porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

[Matsuba Crab] Full of Crab kaiseki
■Course Menu
＜Appetizer 1＞ Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
＜Appetizer 2＞ Kobako-crab, Ginger Vinegar.
＜Sashimi＞ Boiled Matsuba-crab sashimi, 3 other types of sashimi, A variety of garnish.
＜Grilled Dish＞ Grilled crab, Sudachi citrus.
＜Chef's Pick 1＞ Crab leg miso shabu.
＜Chef's Pick 2＞ Risotto-style shellfish rice, Cheese.
＜Palate Cleanser＞ Sudachi Citrus and Nameko Mushrooms Soba Noodles.
＜Deep Fried＞ Crab tempura, Matcha salt.
＜Warm Dish＞ Crab shabu, Winter vegetables, Sesame ponzu sauce.
＜Cooked rice＞ Crab porridge, Japanese pickles.
＜Desserts＞ Seasonal Fruit, Seasonal Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.
※Please make a reservation at least 4 days in advance.

“Blowfish and Crab Special Kaiseki course”

[Appetizer 1] Blowfish and Crab in Grated Daikon Radish Dashi Broth, Yuzu, Japanese Parsley.
[Appetizer 2]Snow Crab and Cucumber Roll with Gelée.
[Sashimi dish 1]Blowfish Sashimi and Chinese Cabbage Jelly with Ponzu Gelée.
[Sashimi dish 2]Assorted 3 Kinds of Fresh Sashimi of the day.
[Grilled dish 1] Snow Crab Steak. Asparagus, Lemon.
[Grilled dish 2] Seared Black Wagyu Top Side, Mashed potatoes, Wasabi, Rock salt.
[Deep-fried dish]Deep-Fried Blowfish, Sudachi citrus.
[Palate refresher] Sudachi Citrus and Nameko Mushrooms Soba Noodles.
[Warm dish] Simmered Blowfish and Snow Crab in Sesame Flavoured Soy Milk Broth served with Winter vegetables, Sesame Ponzu
[Rice dish] Blowfish and Crab Cooked Rice served in an Earthenware Pot, Root vegetables, Yuzu, Leek, Japanese pickles, Miso soup.
[Fruit] Seasonal Fruit.
[Dessert] Seasonal Daifuku, Light taste Matcha

*Menu contents are subject to change.
*Please make a reservation at least 3 days in advance.

[Temari sushi Gozen]
■ Menu
- 14 pieces of temari sushi that changes monthly.
- Seasonal small dish, Deep-fried, Lidded dish.
- Three kinds of palate cleanser.
- Miso soup.
- Seasonal desserts.
- Light taste Matcha.

※The menu is subject to change depending on availability.

[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.

※The menu is subject to change depending on availability.

[Okurano Gozen]
2 types of sashimi of the day.
Chef's recommendation 5-6 seasonal dishes.
White rice, Japanese pickles, Miso soup.
Seasonal desserts.
Light taste Matcha.

※The menu is subject to change depending on availability.

[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.

※The menu is subject to change depending on availability.

[One soup and 10 dishes]
10 seasonal small plates.
Today's Grilled Dish.
<Cooked rice> Sea bream rice, Japanese pickles, Miso soup.
<Desserts> Seasonal desserts, Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■January Course Menu
＜Appetizer＞ Sea Bream Sekihan(Red bean rice), Dried salted eggs, Tied radish and carrot, Sea spinach, Gold leaf, Sauce with thickened broth.
Bamboo shoots and greater amberjack, Rape blossoms, Broth jellied, Wheat bran.
＜Soup dish＞ Tilefish, warm soup stock and noodles. Leek, Cumquat, Yuzu.
＜Sashimi＞ 3 kinds of today's fresh fish.
＜Grilled dish＞ Grilled Spanish mackerel marinated in miso, Deep-fried stewed taro, Black beans, Lotus root, Pickled persimmon.
＜Warm dish＞ Tempura of Yodo radish and Oyster, Thickened sauce of sea lettuce.
＜Cooked rice＞ Rice cooked with sea bream from Ehime, Japanese pickles, Miso soup.
＜Dessert＞ Sumo Citrus, Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

Lunch kaiseki "Hisui-iro course"

■January Course Menu
＜Appetizer＞ Sea Bream Sekihan(Red bean rice), Dried salted eggs, Tied radish and carrot, Sea spinach, Gold leaf, Sauce with thickened broth.
Bamboo shoots and greater amberjack, Rape blossoms, Broth jellied, Wheat bran.
＜Soup dish＞ Tilefish, warm soup stock and noodles. Leek, Cumquat, Yuzu.
＜Sashimi＞ 3 kinds of today's fresh fish.
＜Grilled dish＞ Grilled Spanish mackerel marinated in miso, Deep-fried stewed taro, Black beans, Lotus root, Pickled persimmon.
＜Warm dish＞ Tempura of Yodo radish and Oyster, Thickened sauce of sea lettuce.
＜Cooked rice＞ Rice cooked with sea bream from Ehime, Japanese pickles, Miso soup.
＜Dessert＞ Sumo Citrus, Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■January Course Menu
＜Appetizer＞ Sea Bream Sekihan(Red bean rice), Dried salted eggs, Tied radish and carrot, Sea spinach, Gold leaf, Sauce with thickened broth.
Bamboo shoots and greater amberjack, Rape blossoms, Broth jellied, Wheat bran.
＜Soup dish＞ Tilefish, warm soup stock and noodles. Leek, Cumquat, Yuzu.
＜Sashimi＞ 4 kinds of today's fresh fish.
＜Grilled dish＞ Japanese black beef sirloin wrapped with burdock, Onion Sauce, Leaf bud.
＜Deep-fried＞ Snow crab cream fried spring rolls.
＜Palate Cleanser＞ Tomato.
＜Warm dish＞ Taro and rolled yellowtail with radish, Leek, Yusu.
＜Cooked rice＞ Rice cooked with sea bream from Ehime, Japanese pickles, Miso soup.
＜Dessert＞ Sumo Citrus, Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■January Course Menu
＜Appetizer＞ Sea Bream Sekihan(Red bean rice), Dried salted eggs, Tied radish and carrot, Sea spinach, Gold leaf, Sauce with thickened broth.
Bamboo shoots and greater amberjack, Rape blossoms, Broth jellied, Wheat bran.
＜Soup dish＞ Tilefish, warm soup stock and noodles. Leek, Cumquat, Yuzu.
＜Sashimi＞ 4 kinds of today's fresh fish.
＜Grilled dish＞ Japanese black beef sirloin wrapped with burdock, Onion Sauce, Leaf bud.
＜Deep-fried＞ Snow crab cream fried spring rolls.
＜Palate Cleanser＞ Tomato.
＜Warm dish＞ Taro and rolled yellowtail with radish, Leek, Yusu.
＜Cooked rice＞ Rice cooked with sea bream from Ehime, Japanese pickles, Miso soup.
＜Dessert＞ Sumo Citrus, Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

Chef`s Special Course　「AKIRA」
＜Appetizer＞ 10 kinds of seasonal vegetables.
＜Salad＞ Seafood Salad.
＜Soup＞ Prawn bisque, Prawn bread.
＜Osaka Sushi＞ Seasonal Fish and Vegetable Tamatebako(treasure chest in the story of fairytale).
＜Deep Fried＞ Deep-fried Big Prawn, Prawn Tempura topped with Sea Urchin.
＜Warm Dish＞ Omi Beef Sukiyaki, Snow Crab Shabu-shabu, Omi Beef Shabu-shabu.
＜Meal＞ Short pasta with sea urchin.
＜Desserts＞ Koala Melon, Seasonal Daifuku, Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■January Course Menu
＜Appetizer＞ Sea Bream Sekihan(Red bean rice), Dried salted eggs, Tied radish and carrot, Sea spinach, Gold leaf, Sauce with thickened broth.
Bamboo shoots and greater amberjack, Rape blossoms, Broth jellied, Wheat bran.
＜Soup dish＞ Tilefish, warm soup stock and noodles. Leek, Cumquat, Yuzu.
＜Sashimi＞ 4 kinds of today's fresh fish.
＜Grilled dish＞ Japanese black beef sirloin wrapped with burdock, Onion Sauce, Leaf bud.
＜Deep-fried＞ Snow crab cream fried spring rolls.
＜Palate Cleanser＞ Tomato.
＜Warm dish＞ Taro and rolled yellowtail with radish, Leek, Yusu.
＜Cooked rice＞ Rice cooked with sea bream from Ehime, Japanese pickles, Miso soup.
＜Dessert＞ Sumo Citrus, Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Seiran-iro Course”

■January Course Menu
＜Appetizer＞ Sea Bream Sekihan(Red bean rice), Dried salted eggs, Tied radish and carrot, Sea spinach, Gold leaf, Sauce with thickened broth.
Bamboo shoots and greater amberjack, Rape blossoms, Broth jellied, Wheat bran.
＜Soup dish＞ Tilefish, warm soup stock and noodles. Leek, Cumquat, Yuzu.
＜Sashimi＞ 4 kinds of today's fresh fish.
＜Grilled dish＞ Japanese black beef sirloin wrapped with burdock, Onion Sauce, Leaf bud.
＜Deep-fried＞ Snow crab cream fried spring rolls.
＜Palate Cleanser＞ Tomato.
＜Warm dish＞ Taro and rolled yellowtail with radish, Leek, Yusu.
＜Cooked rice＞ Rice cooked with sea bream from Ehime, Japanese pickles, Miso soup.
＜Dessert＞ Sumo Citrus, Strawberry Daifuku, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■January Course Menu
＜Appetizer＞ Steamed egg custard with puffer fish milt with caviar, Wasabi, Sauce with thickened broth, Gold leaf.
＜Soup dish＞ Clear soup of steamed crab meat and yam, Bamboo shoot, Shiitake mushroom, Rape blossoms, Tied radish and carrot, Yuzu.
＜Sashimi＞ Thick puffer fish sashimi, Juvenile bluefin tuna sashimi, Spot prawn.
＜Small dish＞ Sea Bream Sekihan(Red bean rice), Dried salted eggs, Tied japanese honewort, Sea spinach, Sauce with thickened broth.
＜Grilled dish＞ Grilled Yodo radish and Longtooth grouper with Soy sauce, Sauce of sea lettuce, Green peas.
＜Deep-fried＞ Scallop and clam cream croquette, Butterbur scape, Sauce of rape blossoms.
＜Palate Cleanser＞ Tomato, Whitebait (young sweetfish) and Urui with Vinegar Jelly.
＜Warm dish＞ Braised leek and Japanese black beef sirloin with yuzu pepper.
＜Cooked rice＞ Cooked rice topped with salmon roe, Root crops, Rape blossoms, Yuzu, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry, Sumo Citrus, Green tea Mont Blanc, Black bean jam, Light taste Matcha.

※The menu is subject to change depending on availability.

“Kikyo-iro Course”

■January Course Menu
＜Appetizer＞ Steamed egg custard with puffer fish milt with caviar, Wasabi, Sauce with thickened broth, Gold leaf.
＜Soup dish＞ Clear soup of steamed crab meat and yam, Bamboo shoot, Shiitake mushroom, Rape blossoms, Tied radish and carrot, Yuzu.
＜Sashimi＞ Thick puffer fish sashimi, Juvenile bluefin tuna sashimi, Spot prawn.
＜Small dish＞ Sea Bream Sekihan(Red bean rice), Dried salted eggs, Tied japanese honewort, Sea spinach, Sauce with thickened broth.
＜Grilled dish＞ Grilled Yodo radish and Longtooth grouper with Soy sauce, Sauce of sea lettuce, Green peas.
＜Deep-fried＞ Scallop and clam cream croquette, Butterbur scape, Sauce of rape blossoms.
＜Palate Cleanser＞ Tomato, Whitebait (young sweetfish) and Urui with Vinegar Jelly.
＜Warm dish＞ Braised leek and Japanese black beef sirloin with yuzu pepper.
＜Cooked rice＞ Cooked rice topped with salmon roe, Root crops, Rape blossoms, Yuzu, Japanese pickles, Miso soup.
＜Dessert＞ Strawberry, Sumo Citrus, Green tea Mont Blanc, Black bean jam, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■January Course Menu
＜Appetizer＞ Steamed egg custard with puffer fish milt with caviar, Wasabi, Sauce with thickened broth, Gold leaf.
＜Soup dish＞ Clear soup of tilefish, Bamboo shoot, Shiitake mushroom, Rape blossoms, Tied radish and Carrot, Yuzu.
＜Sashimi＞ Whole sashimi of sea bream, Spot prawn, Juvenile bluefin tuna sashimi, Sea urchin, Swordtip squid.
＜Small dish＞ Sea Bream Sekihan(Red bean rice), Dried salted eggs, Tied japanese honewort, Sea spinach, Sauce with thickened broth.
＜Deep-fried＞ Abalone Cream Croquette.
＜Grilled dish＞ Seared Japanese Black beef fillet, Onion Sauce.
＜Palate Cleanser＞ Tomato, Whitebait (young sweetfish) and Urui with Vinegar Jelly.
＜Warm dish＞ Pufferfish and crab with Sesame flavored Soy milk Soup, Winter vegetables, Sesame ponzu vinegar.
＜Cooked rice＞ Cooked rice topped with crab meet and Vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Melon, Strawberry, Sumo Citrus, Green tea Mont Blanc, Black bean jam, Light taste Matcha.

※The menu is subject to change depending on availability.

"Shojohi-iro Course''

■January Course Menu
＜Appetizer＞ Steamed egg custard with puffer fish milt with caviar, Wasabi, Sauce with thickened broth, Gold leaf.
＜Soup dish＞ Clear soup of tilefish, Bamboo shoot, Shiitake mushroom, Rape blossoms, Tied radish and Carrot, Yuzu.
＜Sashimi＞ Whole sashimi of sea bream, Spot prawn, Juvenile bluefin tuna sashimi, Sea urchin, Swordtip squid.
＜Small dish＞ Sea Bream Sekihan(Red bean rice), Dried salted eggs, Tied japanese honewort, Sea spinach, Sauce with thickened broth.
＜Deep-fried＞ Abalone Cream Croquette.
＜Grilled dish＞ Seared Japanese Black beef fillet, Onion Sauce.
＜Palate Cleanser＞ Tomato, Whitebait (young sweetfish) and Urui with Vinegar Jelly.
＜Warm dish＞ Pufferfish and crab with Sesame flavored Soy milk Soup, Winter vegetables, Sesame ponzu vinegar.
＜Cooked rice＞ Cooked rice topped with crab meet and Vegetables, Japanese pickles, Miso soup.
＜Dessert＞ Melon, Strawberry, Sumo Citrus, Green tea Mont Blanc, Black bean jam, Light taste Matcha.

※The menu is subject to change depending on availability.

＜Suo-iro course＞
This is a special course that uses seasonal high-quality ingredients.

＜Suo-iro course＞
This is a special course that uses seasonal high-quality ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizer> Seasonal appetizer Three kinds of assorted.
<Sashimi dish> Sea bream with kelp and 2 other dishes.
<Grilled dish> seasonal grilled dish.
<Deep-fried dish> Deep-fried shrimp red and white tempura, Seasonal vegetable tempura.
<Warm dish> Kuroge Wagyu beef simmered, Grilled tofu bok choy, radish, Wasabi.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, pickles, miso soup.
<Dessert> warabi mochi with brown sugar, soybean flour.

*Menu contents are subject to change due to availability of ingredients.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.
【Menu】
<Appetizers> Seasonal appetizers Assorted 3 kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Sea bream with kelp finish Tuna medium fatty tuna and 2 other items.
<Grilled dish>Grilled black Wagyu beef loin, Mustard soy sauce.
<Bowl dish> Ise lobster braised, White onion, Green vegetables.
<Rice dish> Sea bream rice using Akashi's famous natural red sea bream, Pickles, Miso soup.
<Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruits.

*Menu contents are subject to change due to ingredient procurement.

This course consists of red platinum silver, which is considered auspicious in Japan, and seasonal high-end ingredients and dishes.

<Menu>
<Appetizer> Seasonal appetizer Three kinds.
<Soup dish> Clam clear soup, Mugwort wheat gluten, Suehiro radish carrot, Kinome.
<Sashimi dish> Bluefin tuna medium toro prawn Squid Sea urchin salmon roe
<Grilled dish> Roasted Japanese black beef fillet Mustard soy sauce.
<Bowl dish> Abalone shark fin paste, Needle ginger, Green vegetable.
<Rice dish> Sea bream rice made with Akashi's famous wild red sea bream, Pickles, Miso soup.
< Dessert> Warabi mochi kneaded with brown sugar Kinako.
<Fruit> Seasonal fruit.

*Menu contents are subject to change due to ingredient procurement.