Menu example [December 30, 2024 - January 3, 2024] ・Salad of carefully selected vegetables from Sugishomasa Farm in Mishima City Smoked Amagi Benihime Amago trout, seasonal citrus marinade ・Today's potage soup ・Main dish ◎Tasmanian salmon vitelloge Shellfish bisque ◎Bouillabaisse with golden-eyed snapper, abalone, scallops, and lobster from Suruga Bay +2,420 yen (tax and service charge included) ◎Poached Ashitaka beef fillet from Shizuoka Prefecture and oysters in red wine sauce ◎Poached Hida beef fillet and foie gras "Rossini" +6,050 yen (tax and service charge included) ・Dessert ・Hot drink after meal *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to ingredients, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

[Sample menu] ・Three types of seasonal side dishes ・Three types of sushi (tuna, squid, seasonal white fish, etc.) ・Grilled dish ・Meat dish ・Rice ・Shell platter ・Snow crab chirashi ・Salmon roe ・Shrimp-fried yuzu ・Gold leaf ・Red miso soup ・Pickles ・Fruit ・Vanilla ice cream

Menu example [From February 1, 2023] ・3 to 4 snacks ・5 to 6 pieces of nigiri ・ Bowl ・ Dessert

Menu example: 11 pieces of nigiri, 1 thin roll, tamagoyaki, bowl, dessert

Sample menu [From September 1, 2024] ・Smoked Amagi Benihime Amago trout and seasonal vegetable salad from Mishima City Sugimasa Farm ・Jamon Iberico Bellota (Prosciutto aged for over 36 months) ・Grilled red sea bream ・Grilled vegetables from Mishima City Sugimasa Farm ・Today's carefully selected Japanese black beef steak ・Nita rice cooked in a kettle or Ato's original garlic rice (+¥1,200) ・Seasonal dish, pickles ・Seasonal fruit ・Hot drink after the meal

Menu example [From September 1, 2024] ・Smoked Amagi Benihime Amago trout and seasonal vegetable salad from Mishima City Sugimasa Farm ・Jamon Iberico Bellota (Prosciutto aged for over 36 months) ・Teppanyaki with selected vegetables from Mishima City Sugimasa Farm ・Today's carefully selected Japanese black beef steak ・Nita rice cooked in a kettle or Ato's original garlic rice (+¥1,200) ・Seasonal dish, pickles ・Seasonal fruit ・Hot drink after the meal

Menu example [October 1st to November 30th, 2024] ・Salad of carefully selected vegetables from Sugimasa Farm in Mishima City, Smoked Amagi Benihime Amago trout, seasonal citrus marinade ・Today's potage soup ・Main dishes from October to November Please choose one of your favorite main dishes from the following ◎Tasmanian salmon bisque shellfish ◎Bouillabaisse with golden-eyed snapper, abalone, scallops, and lobster from Suruga Bay +2,420 yen (tax and service charge included) ◎Poached beef fillet in wine with ceps and whole grain mustard sauce ◎Poached Hida beef fillet and foie gras "Rossini" +6,050 yen (tax and service charge included) ・Main dish for December ◎Tasmanian salmon bisque shellfish ◎Bouillabaisse with golden-eyed snapper, abalone, scallops, and lobster from Suruga Bay +2,420 yen (tax and service charge included) ◎Poached beef fillet in wine with ceps and whole grain mustard sauce ◎Poached Hida beef fillet and foie gras "Rossini" +6,050 yen (tax and service charge included) ・Dessert ・Hot after-meal drink *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any ingredients, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

[Sample menu] ・Three types of seasonal side dishes ・Three types of sushi (tuna, squid, seasonal white fish, etc.) ・Grilled dish ・Meat dish ・Rice ・Shell platter ・Snow crab chirashi ・Salmon roe ・Shrimp-fried yuzu ・Gold leaf ・Red miso soup ・Pickles ・Fruit ・Vanilla ice cream

Menu example [From February 1, 2023] ・3 to 4 snacks ・5 to 6 pieces of nigiri ・ Bowl ・ Dessert

Menu example: 11 pieces of nigiri, 1 thin roll, tamagoyaki, bowl, dessert

Sample menu [From September 1, 2024] ・Smoked Amagi Benihime Amago trout and seasonal vegetable salad from Mishima City Sugimasa Farm ・Jamon Iberico Bellota (Prosciutto aged for over 36 months) ・Grilled red sea bream ・Grilled vegetables from Mishima City Sugimasa Farm ・Today's carefully selected Japanese black beef steak ・Nita rice cooked in a kettle or Ato's original garlic rice (+¥1,200) ・Seasonal dish, pickles ・Seasonal fruit ・Hot drink after the meal

Menu example [From September 1, 2024] ・Smoked Amagi Benihime Amago trout and seasonal vegetable salad from Mishima City Sugimasa Farm ・Jamon Iberico Bellota (Prosciutto aged for over 36 months) ・Teppanyaki with selected vegetables from Mishima City Sugimasa Farm ・Today's carefully selected Japanese black beef steak ・Nita rice cooked in a kettle or Ato's original garlic rice (+¥1,200) ・Seasonal dish, pickles ・Seasonal fruit ・Hot drink after the meal

■Includes a glass of champagne for a toast■Please choose either a whole cake or a bouquet. *Please indicate your preference in the comments section. If you choose a cake, please write your message in the comments/requests section. Menu example [From October 1st to November 30th] ・Amuse-bouche ・Pate croute made from Amagi Shamo chickens raised by Horie Poultry Farm ・Low-temperature confit of rare 3-year-old Amagi Benihime Amago trout raised by Shimoyama Fish Farm with caviar and Chartreuse sauce ・Ravioli of Brittany lobster and mushrooms from the foot of Mt. Fuji, black truffle, bisque ・Roasted Hida beef loin, ceps and whole grain mustard sauce ・A plate of aged fromage ・Dessert ・Hot after-meal drink ・Small sweets [From December 1st, 2024] ・Amuse-bouche ・Pate croute made from specially selected Amagi Shamo chickens raised by Horie Poultry Farm ・Low-temperature confit of rare 3-year-old Amagi Benihime Amago trout raised by Shimoyama Fish Farm with caviar and Chartreuse sauce・Ravioli of Brittany lobster and mushrooms from the foot of Mt. Fuji, black truffle, bisque ・Hida beef loin and oysters, sauce Bordelaise, and a plate of aged fromage ・Dessert ・Hot drink after the meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any ingredients, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

Enjoy the fragrant black truffles, a winter delicacy in season right now, and especially the precious white truffles from Alba. A course created by fusing high-quality French ingredients with ingredients from local producers near Atami. Enjoy Atami's cuisine, rich in ingredients, based on the concept of local gastronomy. Amuse-bouche, Amagi Shamo chicken pate croute, carefully raised by Horie Poultry Farm, Foie gras royale, Izu mandarin oranges, shiitake mushrooms, hazelnuts, black truffles, rare 3-year-old Amagi Benihime Amago trout raised by Shimoyama Fish Farm, low-temperature confit with caviar and Chartreuse sauce, Brittany lobster and mushroom ravioli from the foot of Mt. Fuji, black truffle, bisque, Izu deer "royale" *Customers who do not like venison will be substituted with Hida beef loin.・Vacherin Mont d'Or and Alba white truffles 2024 Buche de Noel ・Hot drink and sweets after the meal

今が旬の　冬の味覚　薫り高き黒トリュフ　なかでも貴重なアルバ産白トリュフを堪能
フランス高級食材と熱海近郊の地元生産者のこだわり食材を融合し作り上げたコース
ローカルガストロノミーをコンセプトに食材豊かな熱海ならではの料理をお楽しみください。


・アミューズブーシュ

・堀江養鶏さんが育てたこだわりの天城軍鶏のパテ・クルート

・フォアグラのロワイヤル　伊豆みかんと椎茸　ヘーゼルナッツ 　黒トリュフ

・下山養魚さんが育てた3年物の希少な天城紅姫あまごの低温コンフィ
　キャビアとシャルトルーズソース

・ブルターニュ産オマール海老と富士裾野のマッシュルームのラビオリ、黒トリュフ、ビスク

・伊豆鹿の”ロワイヤル”
※鹿肉が苦手なお客様は飛騨牛ロース肉に変更いたします。

・ヴァシュラン・モン・ドールとアルバ産白トリュフ

・ブッシュ・ド・ノエル2024

・食後の温かい飲み物と小菓子

■Menu example・Amuse-bouche ・Pate croûte made from Amagi Shamo chickens raised by Horie Poultry Farm ・Foie gras royale with Izu mandarin oranges, shiitake mushrooms, hazelnuts and autumn truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, confited at low temperature with caviar and Chartreuse sauce ・Brittany lobster and mushrooms from the foot of Mt. Fuji, ravioli, autumn truffles and bisque ・Roasted grouse (ptarmigan) ・A plate of aged fromage ・Hot drink after the meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any of the ingredients, please make a reservation or contact us in advance. *The images are for illustrative purposes only.

■Menu example・Amuse-bouche ・Pate croûte made from Amagi Shamo chickens raised by Horie Poultry Farm ・Foie gras royale with Izu mandarin oranges, shiitake mushrooms, hazelnuts and autumn truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, confited at low temperature with caviar and Chartreuse sauce ・Brittany lobster and mushrooms from the foot of Mt. Fuji, ravioli, autumn truffles and bisque ・Roasted Per de Rouge (mountain quail) ・A plate of aged fromage ・Hot drink after the meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any ingredients, please make a reservation or contact us in advance. *The images are for illustrative purposes only.

■Menu example・Amuse-bouche ・Pate croûte made from Amagi Shamo chickens raised by Horie Poultry Farm ・Foie gras royale with Izu mandarin oranges, shiitake mushrooms, hazelnuts and black truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, confited at low temperature with caviar and Chartreuse sauce ・Brittany lobster and mushrooms from the foot of Mt. Fuji, ravioli, autumn truffles, bisque ・Roasted Perdrogues (mountain quail) ・A plate of aged fromage ・Freshly baked fondant au chocolat and homemade vanilla ice cream ・Hot drink after meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any of the ingredients, please make a reservation or contact us in advance. *The images are for illustrative purposes only.

■Menu example・Amuse-bouche ・Pate croute made from Amagi Shamo chickens raised by Horie Poultry Farm ・Foie gras flan with Izu mandarin oranges, shiitake mushrooms, hazelnuts and black truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, confited at low temperature with caviar and Chartreuse sauce ・Ravioli made with Brittany lobster and mushrooms from the foot of Mt. Fuji, black truffles and bisque ・Roasted Becas salumi sauce ・A plate of aged fromage ・Freshly baked fondant au chocolat and homemade vanilla ice cream ・Hot drink after meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any of the ingredients, please make a reservation or contact us in advance. *The images are for illustrative purposes only.

■Menu example・Amuse-bouche ・Pate croute made from Amagi Shamo chickens raised by Horie Poultry Farm ・Foie gras flan with Izu mandarin oranges, shiitake mushrooms, hazelnuts and black truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, cooked at low temperature with caviar and Chartreuse sauce ・Ravioli of Brittany lobster and mushrooms from the foot of Mt. Fuji, black truffles and bisque ・Izu deer "royal" ・A plate of aged fromage ・Freshly baked fondant au chocolat and homemade vanilla ice cream ・Hot drink after meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any ingredients, please make a reservation or contact us in advance. *The images are for illustrative purposes only.

Menu example [From October 1st to November 30th] ・Amuse-bouche ・Pate croute made from carefully selected Amagi Shamo chickens raised by Horie Poultry Farm ・Low-temperature confit of rare 3-year-old Amagi Benihime Amago trout raised by Shimoyama Fish Farm, caviar and Chartreuse sauce ・Ravioli of Brittany lobster and mushrooms from the foot of Mt. Fuji, black truffle, bisque ・Roasted Hida beef loin, ceps and whole grain mustard sauce ・A plate of aged fromage ・Dessert ・Hot after-meal drink ・Small sweets [From December 1st, 2024] ・Amuse-bouche ・Pate croute The joy of winter, a gift from the forest ・Low-temperature confit of rare 3-year-old Amagi Benihime Amago trout raised by Shimoyama Fish Farm, caviar and Chartreuse sauce・British lobster and mushrooms from the foot of Mt. Fuji, herb ravioli, black truffle, bisque ・Hida beef loin and oysters with red wine sauce ・A plate of aged fromage ・Dessert ・Hot drink after the meal ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any ingredients, please make a reservation or contact us in advance. *The image is for illustrative purposes only.

Sample menu [From October 1st to November 30th] ・Amuse-bouche ・Foie gras royale with Izu mandarin oranges, shiitake mushrooms, hazelnuts, and autumn truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, confited at low temperature, caviar, and Chartreuse sauce ・Scallops and Fujisusono pot bella sautéed in burnt butter, grenobloise ・Roasted sisteron lamb, green chili peppers, cumin seeds, and rosemary-scented glumolata ・Dessert ・Hot after-meal drink ・Small sweets [From December 1st, 2024] ・Amuse-bouche ・Foie gras royale with Izu mandarin oranges, shiitake mushrooms, hazelnuts, and black truffles ・3-year-old rare Amagi Benihime Amago trout raised by Shimoyama Fish Farm, confited at low temperature, caviar, and Chartreuse sauce・Sautéed scallops and mushrooms from the foot of Mt. Fuji with beurre noisette ・Roasted lamb with green chilli and cumin seeds, rosemary-scented gurmolata ・Dessert ・Hot after-meal drink ・Small sweets *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any ingredients, please make a reservation or contact us in advance. *The images are for illustrative purposes only.

■A glass of champagne for a toast■ Please choose either a cake or a bouquet. If you choose a cake, please write your desired message in the request/comment section. <October 11th to November 10th, 2024> Menu for Kannazuki: Momiji no Kaga (Atotsuki) Starter: Kinki plum casting, raw sea urchin, chrysanthemum jelly, Yoro-kan, soaked chrysanthemum greens (Beni Momiji) Appetizer: Kiln-made persimmon, Kinshuu white vinegar dressing, persimmon, roasted chestnuts, Daikoku-uranchi, prosciutto, pine nuts, fried Chinese ink, Atotsuki tofu, kuruma prawns marinated in saikyo, caviar, red beans, delicious dashi (momiji rice crackers, ginkgo rice crackers, Japanese pampas grass decoration) Soup: Usuzu style tilefish, turnip, grated kelp, Japanese pampas beans, shredded yuzu Sushi: Southern tuna, blue squid, seasonal local fish tossed in masago, seasonal garnish, Tosa soy sauce Warm dish: One-night dried conger eel and warm soaked Kujo leeks, scented with Japanese pepper Grilled eggplant, fried shiitake mushrooms, kinome leaf buds, powdered sansho pepper, main dish, lightly fried 100-day-old maitake mushrooms, fried shrimp potato korimochi, truffle salt (Hisui ginkgo), roast beef with Japanese black beef Ranichi, Japanese-style wasabi balsamic sauce, rice, autumn salmon rice, salmon roe, mitsuba stems, red miso soup, raw seaweed, rolled fu, pickles, pickled mibuna, roasted sesame seeds, fruit, pear, shine muscat, Shonai fu rusks, mascarpone raisin cream with Atami orange honey *Depending on the availability of ingredients, some of the dishes may change or the presentation may change. *Please note that the menu may change depending on the availability of ingredients. *If you have any allergies to any of the ingredients, please make a reservation or contact us in advance. *The images are for illustrative purposes only.

[Menu example] <November 11th to December 10th, 2024> Shimotsuki menu ~ Shimotsuki's Sakukaze Kogarashi Kaiseki ~ Hot appetizer Yoshino-ni of surf clams and scallops, Naruto wakame seaweed, clove gluten, and arare ginger Appetizer Cauliflower mousse, red oseille (autumn leaves), peony shrimp with kelp, amber jelly (consomme), boiled golden-eyed snapper, colorful vegetable rolls, flower spikes, Kujo leek sauce, diluted ponzu sauce, grilled ginkgo tofu, drawn yuba, salmon roe, wasabi, diluted soy sauce Soup Thin kudzu turnip sauce, snow crab shinjo, thin ice turnip sauce, parsley, matsuba yuzu Sushi 5 kinds of sushi, whole cut red radish, radish, seasonal garnish Appetizer Thick eel roll sushi Nori cast, cucumber, shredded egg, fatty taku sushi, pickled radish, wasabi, roasted sesame, Asakusa nori, Tosa soy sauce sauce. Main dish: Grilled Japanese Spanish mackerel, Oni-oroshi, sudazo, Jiku rice crackers, nanten, lily root and prawn tempura, light snow salt, deep-fried shark fin korimochi, truffle salt. Meal: Boiled duck noodles, duck jibu-ni, Kujo leeks, powdered sansho pepper. Dessert: Hojicha tea kudzu, toki-ka, black beans, vanilla ice cream, caramel sauce, mint. *The contents of some of the dishes or the arrangement may change depending on the supply situation.

[Menu example] *Reservations must be made at least one day in advance. <November 11th to December 10th, 2024> Menu for Shimotsuki - Shimotsuki's Sakufu Kogarashi Kaiseki Course - Appetizers Cauliflower mousse Red oseille (autumn leaves) Peony shrimp with kelp Amber jelly (consomme) Boiled red snapper Colorful vegetable rolls Flower head Kujo leek sauce Split ponzu sauce Grilled ginkgo tofu Dried yuba Salmon roe Wasabi Split soy sauce Soup Thin kudzu turnip sauce Snow crab shinjo Thin ice turnip sauce Celery Matsuba yuzu Sushi Medium fatty tuna Red tuna Salmon Seasonal garnish Tosa soy sauce Fried food Tiger prawn and seasonal vegetables Grilled dish Grilled eel Garnish and hot pot Beef hot pot Seasonal vegetables Meal Boiled duck noodles Eel sushi roll, duck jibuni, Kujo leeks, powdered Japanese pepper, dessert: roasted green tea with kudzu, tokika, black beans, vanilla ice cream, caramel sauce, mint

[Menu example] <November 11th to December 10th, 2024> Shimotsuki menu ~ Shimotsuki's Sakukaze Kogarashi Kaiseki ~ Hot appetizer Yoshino-ni of surf clams and scallops, Naruto wakame seaweed, clove gluten, and arare ginger Appetizer Cauliflower mousse, red oseille (autumn leaves), peony shrimp with kelp, amber jelly (consomme), boiled golden-eyed snapper, colorful vegetable rolls, flower spikes, Kujo leek sauce, diluted ponzu sauce, grilled ginkgo tofu, drawn yuba, salmon roe, wasabi, diluted soy sauce Soup Thin kudzu turnip sauce, snow crab sashimi, thin ice turnip sauce, parsley, matsuba yuzu Sushi Southern tuna, wild sea bream sashimi, whole cut red radish, radish, seasonal garnishes Appetizer Thick eel sushi roll, cast in seaweed, cucumber, shredded egg. Main dish: Grilled fatty Spanish mackerel, oni-oroshi, sudazo, jiku rice crackers, nanten, lily root and prawn tempura, light snow salt. Meal: Boiled duck noodles, jibu-ni duck, Kujo leeks, powdered sansho pepper. Dessert: Hojicha tea with kudzu, toki-ka, black beans, vanilla ice cream, caramel sauce, mint. *Depending on the supply situation, the content and presentation of some of the dishes may change.

Sample menu [from September 1, 2024] ・Greeting dish from the stern ・Jamon Iberico Bellota - prosciutto aged for over 36 months ・Smoked Amagi Benihime amago trout and seasonal vegetable salad from Mishima city's Sugimasa Farm ・Shark fin consomme with black truffle ・Ezo abalone ・Steamed live spiny lobster from Atami, Izu ・Teppanyaki with selected vegetables from Mishima city's Sugimasa Farm ・Carefully selected A5 rank Matsusaka beef (from Mie prefecture) sirloin (50g) and fillet (50g) ・Nita rice cooked in a pot or Stern's original garlic rice (+¥1,200) ・Finishing bowl, pickles ・Seasonal fruit ・Hot after-meal drink *Please note that the menu may change depending on the availability of ingredients.

Sample menu [From September 1, 2024] ・Greeting dish from the stern ・Jamon Iberico Bellota - prosciutto aged for over 36 months ・Smoked Amagi Benihime amago trout and seasonal vegetable salad from Mishima City Sugimasa Farm ・Ezo abalone ・Steamed live spiny lobster from Atami, Izu ・Teppanyaki with selected vegetables from Mishima City Sugimasa Farm ・Carefully selected Hida beef A4 rank (from Gifu Prefecture) sirloin (100g) or fillet (80g) or "mythical wagyu beef" Erimo Tankaku beef (Hokkaido) - high-quality lean red meat Rib eye sirloin (100g) ・Nita rice cooked in a kettle or Stern original garlic rice (+¥1,200) ・Seasonal fruit ・Hot drink after the meal *Depending on the supply situation, the contents of some dishes or the presentation may change.

Sample menu [From September 1, 2024] ・Greeting dish from the stern ・Jamon Iberico Bellota - prosciutto aged for over 36 months ・Smoked Amagi Benihime amago trout and seasonal vegetable salad from Mishima City Sugimasa Farm, teppanyaki red snapper ・Top quality teppanyaki Brittany lobster tail ・Teppanyaki with carefully selected vegetables from Mishima City Sugimasa Farm ・Carefully selected A4 rank Hida beef (from Gifu Prefecture) sirloin (100g) or fillet (80g) or "mythical wagyu beef" Erimo Tankaku beef (Hokkaido) - high-quality lean red meat Rib eye sirloin (100g) ・Nita rice cooked in a kettle or Stern original garlic rice (+¥1,200) ・Seasonal fruit Coffee or tea Hot drink after the meal

Sample menu [November 2024] Tuna, Mabata, Striped horse mackerel, Peony shrimp, Kohada, Spanish mackerel, Alfonsino, Sweet shrimp, Sea urchin, Akagai, Surf clam, Swordfish, Mackerel, Sardine, Conger eel. Using the above ingredients, we will offer about 10-11 pieces of nigiri sushi, 5-6 types of snacks, as well as chawanmushi, rolls, tamagoyaki, red miso soup, and seasonal fruits.

Reservations can be made online up until 5:00 PM two days prior. Seasonal fruits: June 20th - Peach shortcake, August 1st - Mango shortcake, September 6th - Shine Muscat shortcake, November 1st - Strawberry shortcake.

■4号サイズ（直径12㎝）2～3名様用　¥ 3,300 (税込サ別)
■5号サイズ（直径15㎝）4～6名様用　¥ 4,400 (税込サ別)
■6号サイズ（直径18㎝）6～8名様用　¥ 5,500 (税込サ別)
※５号・６号サイズをご希望の方はお電話にてお問い合わせください。

Menu example: Today's potage soup, dish plate, grilled fish, fried shrimp, tartar sauce, chicken rice, hamburger steak, salad, steamed vegetables, homemade vanilla ice cream, orange juice

Menu example: Nigiri sushi, tuna, seasonal white fish, tuna rolls, kappa rolls, meat dishes, roast beef, French fries, colorful vegetables, truffle soy sauce, dressing, steamed dishes, snow crab steamed in a ladle, mitsuba, fried dishes, shrimp tempura, seasonal vegetable tempura, tempura dashi, rice, wakame udon, grated kelp, dessert, vanilla ice cream

Menu example: Today's potage soup, dish plate, grilled fish, fried shrimp, tartar sauce, chicken rice, hamburger steak, salad, steamed vegetables, homemade vanilla ice cream, orange juice

Menu example: Nigiri sushi, tuna, seasonal white fish, tuna rolls, kappa rolls, meat dishes, roast beef, French fries, colorful vegetables, truffle soy sauce, dressing, steamed dishes, snow crab steamed in a ladle, mitsuba, fried dishes, shrimp tempura, seasonal vegetable tempura, tempura dashi, rice, wakame udon, grated kelp, dessert, vanilla ice cream

■Size 4 (diameter 12 cm) for 2-3 people ¥3,630 (tax and service charge not included) *If you would like sizes 5 or 6, please contact us by phone.