Awaji 3rd year blowfish kaiseki course "Teppo"
[Appetizer] Assorted seasonal appetizers.
[Soup dish] Chinese cabbage rub, Grilled blowfish, Arare yuzu.
[Sashimi dish] Fugu butt, Ponzu jelly, Condiments, Assortment of three fresh fish, Complete set of dishes.
[Grilled dish] Sauteed blowfish, Perilla White Wine Vinegar Sauce.
[Deep fried dish] Deep-fried Fugu, Green Tang.
[Warm dish] Small Hot Pot, Fugu Meat, Chinese Cabbage, Chrysanthemum, Kuzukiri noodles, White Onion.
[Rice dish] Fugu Zosui, Green Seaweed, Pickled Vegetables.
[Water Food] Seasonal Fruits.

*Menu contents are subject to change.

Awaji 3rd Year Fugu Hot Pot Course "Tecchiri Nabe"
[Appetizer] Assorted seasonal appetizers.
[Sashimi dish] Awaji 3rd Year Fugu Tessa and skin boiled, Yuzu Ponzu, Condiments.
[Warm dish] Tecchiri Hot Pot, Fugu meat, Chinese cabbage, Leek, Tofu, Umami ponzu, Condiments.
[Rice dish] After-rice porridge, Pickles.
[Dessert] Seasonal sweets.

*Menu contents are subject to change.

Awaji Pike Conger Special Kaiseki "FURIN"

■Course Menu
[Appetizer] Lotus Drop, Pike Conge, Mizu Nasu (variety of aubergine can be eaten raw), Water shield, Fruit tomates.
[Soup Dish] Kudzu Coated Pike Conger.
[Sashimi] Parboiled Pike Conger, Assorted 3 kinds of Fresh Sashimi of the day, A variety of garnish.
[Grilled Dish] Pike Conger Kabayaki, Sticky rice, Leaf buds, Ginger.
[Deep Fries] Pike Conger Cutlet with Tartar, Snowflake salt, Sudachi citrus.
[Warm Dish] Pike Conger Small Pot, Onion, Japanese parsley, Taro stem, Black Shichimi spices.
[Cooked rice] Pike Conger Mixed Rice served in an earthenware pot, Japanese pickles, Miso soup.
[Desserts] Seasonal Sweets.

※The menu is subject to change depending on availability.

Awaji Pike Conger Special Hot Pot "Hamo Suki"

■Course Menu
[Appetizer] Lotus Drop, Pike Conger, Mizu Nasu (variety of aubergine can be eaten raw), Water shield, Fruit tomates.
[Sashimi] Parboiled Pike Conger, Assorted 3 kinds of Fresh Sashimi of the day, A variety of garnish.
[Hot Pot] Pike Conger Hot pot, Onion, Japanese parsley, Taro stem, Black Shichimi spices.
[Cooked rice] Zosui (Rice Soup cooked in pot broth), Japanese pickles.
[Desserts] Seasonal Sweets.

※The menu is subject to change depending on availability.

■Matsutake and Suppon Kaiseki "Fuki Chomei"

■Course Menu
[Appetizer] Seasonal starters.
[Dobin-mushi] Suppon Clear soup, Matsutake mushrooms, Suppon(Soft shell turtle), Grilled leek.
[Sashimi] Assorted 4 kinds of fresh Sashimi, A variety of garnish.
[Lidded Dish] Savory Egg Custard with Starchy Ginger Sauce, Matsutake mushrooms, Lily bulb, Ginkgo nuts.
[Deep Fries] Savory Egg Custard with Starchy Ginger Sauce, Kyoto Manganji Sweet Pepper.
[Warm Dish] Black Wagyu and Suppon Soup, Matsutake mushrooms, Yomogi-fu, Kyoto Kujo leek, Ginger.
[Cooked rice] Matsutake and Suppon Mixed Rice served in an earthenware pot, Japanese pickles, Miso soup.
[Desserts] Seasonal Sweets.

※The menu is subject to change depending on availability.

Sea bream chazuke, tempura, stir-fried soup, vinegared food, palate cleanser, pickles.

A light and elegant aroma (soup stock) that carefully brings out the flavor from sea bream ribs, kelp, and bonito flakes, tossed in Zenen's special sesame sauce. It is an elegant moment of sea bream chazuke, where fresh red sea bream sashimi is placed on rice and piping hot soup stock is poured over.

Sea bream chazuke, tempura, stir-fried soup, vinegared food, palate cleanser, pickles.

A light and elegant aroma (dashi soup) that carefully brings out the flavor from sea bream ribs, kelp, and dried bonito flakes, tossed in Zenen's special sesame sauce. It is an elegant moment of sea bream chazuke, where fresh red sea bream sashimi is placed on rice and piping hot soup stock is poured over.

[Monthly]
Soaked Chinese cabbage.
Grated green perilla soba.
Sea bream, Tuna, complete set.
Mackerel miso.
Fried sea urchin soup stock, rape blossoms, grated Fuji.
Sea bream turnip, green vegetables, yuzu.
White rice, Asari miso soup.

*Menu contents are subject to change.

[Monthly]
Soaked Chinese cabbage.
Grated green perilla soba.
Sea bream, Tuna, complete set.
Mackerel miso.
Fried sea urchin soup stock, rape blossoms, grated Fuji.
Sea bream turnip, green vegetables, yuzu.
White rice, Asari miso soup.

*Menu contents are subject to change.

Omakase platter, obanzai, miso soup, pickles, rice.

Omakase platter, obanzai, miso soup, pickles, rice.

Please enjoy the monthly changing dishes and freshly fried tempura.

This is the "Shokado Bento'' where you can enjoy our specialty "Taimeshi''. We will prepare the food freshly cooked according to the time you arrive. Please enjoy our signature taste.

This is the "Shokado bento'' where you can enjoy our famous sea bream rice. The food will be freshly cooked and prepared according to the time you arrive. Please enjoy our signature taste.

"Sakura-iro course"
A monthly kaiseki course that uses plenty of seasonal ingredients.
～Sample menu～
[Appetizer] Five seasonal dishes.
[Sashimi dish] Fresh fish of the day.
[Grilled dish] Seasonal dish.
[Fried dish] Seasonal dish.
[Rice dish] “Sea bream chazuke” Rice Sea bream marinated in a special sesame sauce. Chazuke soup. Pickles.
[Dessert] Fruit Daifuku.

"Shikon course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb.
[Grilled Dish] Grilled Spanish Mackerel with egg sauce, Flower shaped lotus root.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoot, Rice salt.
[Warm Dish] Tokushima Jidori Chicken with Grounded New Potatoes Broth, Bamboo shoot, Brussels sprouts.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb, Hatsu Katsuo (The first bonito of the season), Gyoja Garlic Chives Pickled in Soy sauce, Mayonnaise sauce.
[Grilled Dish] Grilled Fat Greenling with Spinach and Miso sauce, Scrambled egg, Boiled rapeseed blossoms.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoots, Rice salt.
[Warm Dish] Kakuni in Grated Onion Broth, Asparagus sauvage, Watercress.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Assorted 4 kinds of Fresh Sashimi of the day "Medium fatty tuna, Hatsu Katsuo (The first bonito of the season), Sea Bream, Ark Shell", Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Seared Black Wagyu Top Sirloin Cap, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Osaka Duck and Foie Gras Hot Pot with Grated Daikon Radish, Kyoto Leeks.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Bamboo Shoot (Harvested in the morning), Wakame, Tosa Soy Sauce, Sea Bream Milt, Ponzu (soy sauce with citrus juice), Chives.
[Grilled Dish] Seared Black Wagyu Fillet, Kinzanji Miso, Vegetable sticks, Satsuma sweet soy sauce, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Simmered Red bream with Spring Vegetables.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Shikon course"

■October Course Menu
[Appetizer] Mushrooms and Spinach marinated with Sesame Paste, Pine nuts, Vinegared Horse Mackerel, Candied Chestnuts with Innerskin, Leek and Beef Roll, Miso pickled Egg Yolk, Bite-size Swordtip Squid Sushi, Sweet Potato Dumplings and Deep-fried Brown Rice.
[Sashimi] Seared Pacific Saury, Sea Bream, Sudachi citrus, Sashimi soy sauce.
[Grilled Dish] Grilled Autumn Salmon with Miso, Roasted walnuts, Shimeji mushrooms, Ginkgo nuts.
[Deep Fries] Autumn Blessing Tempura～ Japanese whiting, Awabi mushrooms, Maitake mushrooms, Lotus root, Tempura sauce.
[Lidded Dish] Kumamoto Jidori Chicken Sukiyaki, Grilled leek, Chinese cabbage, Japanese parsley.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Steamed Yokan with Black Sesame.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■October Course Menu
[Appetizer] Mushrooms and Spinach marinated with Sesame Paste, Pine nuts, Vinegared Horse Mackerel, Candied Chestnuts with Innerskin, Leek and Beef Roll, Miso pickled Egg Yolk, Bite-size Swordtip Squid Sushi, Sweet Potato Dumplings and Deep-fried Brown Rice.
[Sashimi] Assorted 4 Kinds of Fresh Sashimi of the day, Pacific Bluefin Tuna, Seared Pacific Saury, Sea Bream, Seared Scallop, A variety of garnish.
[Grilled Dish] Grilled Black Wagyu Thigh with Miso, Shimeji mushrooms, Millet gluten, Ginkgo nuts, Shredded spring onions.
[Deep Fries] Autumn Blessing Tempura～Japanese whiting, Awabi mushrooms, Maitake mushrooms, Lotus root, Tempura sauce.
[Warm Dish] Simmered Alfonsino, Turnip, Lotus root, Green Beans.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Steamed Yokan with Black Sesame.

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■October Course Menu
[Appetizer] Mushrooms and Spinach marinated with Sesame Paste, Pine nuts, Vinegared Horse Mackerel, Candied Chestnuts with Innerskin, Leek and Beef Roll, Miso pickled Egg Yolk, Bite-size Swordtip Squid Sushi, Sweet Potato Dumplings and Deep-fried Brown Rice.
[Soup Dish] Dobin-mushi (Steamed matsutake mushrooms in broth served in a dobin teapot), Matsutake mushrooms, Pike conger, Shrimp, Tofu, Ginkgonuts, Sudachi citrus, Japanese Parsley.
[Sashimi] Kawahagi Usuzukuri, Ponzu(citrus flavoured soy sauce), Yakumi, Medium Fatty Tuna, Seared Pacific Saury, New Caledonian Angel Shrimp, Sashimi soy sauce, A variety of garnish.
[Grilled Dish] Grilled Unagi, Unagi Kabayaki, Sansho powder, Rice salt, Wasabi.
[Palate Cleanser] Cold Wakame Noodles, Sea urchin, Ginger.
[Warm Dish] Black Wagyu Loin and Matsutake Mushrooms Sukiyaki, Grilled Tofu, Grilled leek, Chrysanthemum leaves, Japanese yam, Egg.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Steamed Yokan with Black Sesame.

※The menu is subject to change depending on availability.

"Shikon course"

■October Course Menu
[Appetizer] Mushrooms and Spinach marinated with Sesame Paste, Pine nuts, Vinegared Horse Mackerel, Candied Chestnuts with Innerskin, Leek and Beef Roll, Miso pickled Egg Yolk, Bite-size Swordtip Squid Sushi, Sweet Potato Dumplings and Deep-fried Brown Rice.
[Sashimi] Seared Pacific Saury, Sea Bream, Sudachi citrus, Sashimi soy sauce.
[Grilled Dish] Grilled Autumn Salmon with Miso, Roasted walnuts, Shimeji mushrooms, Ginkgo nuts.
[Deep Fries] Autumn Blessing Tempura～ Japanese whiting, Awabi mushrooms, Maitake mushrooms, Lotus root, Tempura sauce.
[Lidded Dish] Kumamoto Jidori Chicken Sukiyaki, Grilled leek, Chinese cabbage, Japanese parsley.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Steamed Yokan with Black Sesame.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■October Course Menu
[Appetizer] Mushrooms and Spinach marinated with Sesame Paste, Pine nuts, Vinegared Horse Mackerel, Candied Chestnuts with Innerskin, Leek and Beef Roll, Miso pickled Egg Yolk, Bite-size Swordtip Squid Sushi, Sweet Potato Dumplings and Deep-fried Brown Rice.
[Sashimi] Assorted 4 Kinds of Fresh Sashimi of the day, Pacific Bluefin Tuna, Seared Pacific Saury, Sea Bream, Seared Scallop, A variety of garnish.
[Grilled Dish] Grilled Black Wagyu Thigh with Miso, Shimeji mushrooms, Millet gluten, Ginkgo nuts, Shredded spring onions.
[Deep Fries] Autumn Blessing Tempura～Japanese whiting, Awabi mushrooms, Maitake mushrooms, Lotus root, Tempura sauce.
[Warm Dish] Simmered Alfonsino, Turnip, Lotus root, Green Beans.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Steamed Yokan with Black Sesame.

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■October Course Menu
[Appetizer] Mushrooms and Spinach marinated with Sesame Paste, Pine nuts, Vinegared Horse Mackerel, Candied Chestnuts with Innerskin, Leek and Beef Roll, Miso pickled Egg Yolk, Bite-size Swordtip Squid Sushi, Sweet Potato Dumplings and Deep-fried Brown Rice.
[Soup Dish] Dobin-mushi (Steamed matsutake mushrooms in broth served in a dobin teapot), Matsutake mushrooms, Pike conger, Shrimp, Tofu, Ginkgonuts, Sudachi citrus, Japanese Parsley.
[Sashimi] Kawahagi Usuzukuri, Ponzu(citrus flavoured soy sauce), Yakumi, Medium Fatty Tuna, Seared Pacific Saury, New Caledonian Angel Shrimp, Sashimi soy sauce, A variety of garnish.
[Grilled Dish] Grilled Unagi, Unagi Kabayaki, Sansho powder, Rice salt, Wasabi.
[Palate Cleanser] Cold Wakame Noodles, Sea urchin, Ginger.
[Warm Dish] Black Wagyu Loin and Matsutake Mushrooms Sukiyaki, Grilled Tofu, Grilled leek, Chrysanthemum leaves, Japanese yam, Egg.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Steamed Yokan with Black Sesame.

※The menu is subject to change depending on availability.

"Shikon course"

■October Course Menu
[Appetizer] Mushrooms and Spinach marinated with Sesame Paste, Pine nuts, Vinegared Horse Mackerel, Candied Chestnuts with Innerskin, Leek and Beef Roll, Miso pickled Egg Yolk, Bite-size Swordtip Squid Sushi, Sweet Potato Dumplings and Deep-fried Brown Rice.
[Sashimi] Seared Pacific Saury, Sea Bream, Sudachi citrus, Sashimi soy sauce.
[Grilled Dish] Grilled Autumn Salmon with Miso, Roasted walnuts, Shimeji mushrooms, Ginkgo nuts.
[Deep Fries] Autumn Blessing Tempura～ Japanese whiting, Awabi mushrooms, Maitake mushrooms, Lotus root, Tempura sauce.
[Lidded Dish] Kumamoto Jidori Chicken Sukiyaki, Grilled leek, Chinese cabbage, Japanese parsley.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Steamed Yokan with Black Sesame.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■October Course Menu
[Appetizer] Mushrooms and Spinach marinated with Sesame Paste, Pine nuts, Vinegared Horse Mackerel, Candied Chestnuts with Innerskin, Leek and Beef Roll, Miso pickled Egg Yolk, Bite-size Swordtip Squid Sushi, Sweet Potato Dumplings and Deep-fried Brown Rice.
[Sashimi] Assorted 4 Kinds of Fresh Sashimi of the day, Pacific Bluefin Tuna, Seared Pacific Saury, Sea Bream, Seared Scallop, A variety of garnish.
[Grilled Dish] Grilled Black Wagyu Thigh with Miso, Shimeji mushrooms, Millet gluten, Ginkgo nuts, Shredded spring onions.
[Deep Fries] Autumn Blessing Tempura～Japanese whiting, Awabi mushrooms, Maitake mushrooms, Lotus root, Tempura sauce.
[Warm Dish] Simmered Alfonsino, Turnip, Lotus root, Green Beans.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Steamed Yokan with Black Sesame.

※The menu is subject to change depending on availability.

"Utsubushi-iro course"

■October Course Menu
[Appetizer] Mushrooms and Spinach marinated with Sesame Paste, Pine nuts, Vinegared Horse Mackerel, Candied Chestnuts with Innerskin, Leek and Beef Roll, Miso pickled Egg Yolk, Bite-size Swordtip Squid Sushi, Sweet Potato Dumplings and Deep-fried Brown Rice.
[Soup Dish] Dobin-mushi (Steamed matsutake mushrooms in broth served in a dobin teapot), Matsutake mushrooms, Pike conger, Shrimp, Tofu, Ginkgonuts, Sudachi citrus, Japanese Parsley.
[Sashimi] Kawahagi Usuzukuri, Ponzu(citrus flavoured soy sauce), Yakumi, Medium Fatty Tuna, Seared Pacific Saury, New Caledonian Angel Shrimp, Sashimi soy sauce, A variety of garnish.
[Grilled Dish] Grilled Unagi, Unagi Kabayaki, Sansho powder, Rice salt, Wasabi.
[Palate Cleanser] Cold Wakame Noodles, Sea urchin, Ginger.
[Warm Dish] Black Wagyu Loin and Matsutake Mushrooms Sukiyaki, Grilled Tofu, Grilled leek, Chrysanthemum leaves, Japanese yam, Egg.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Steamed Yokan with Black Sesame.

※The menu is subject to change depending on availability.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Sashimi] Sea bream with kelp and 2 other dishes Boiled small yam, grilled tofu, green bok choy, radish, carrot, wasabi.
[Grilled dish] Seasonal grilled food,
[Bowl dish] Simmered Japanese Black Beef. Baked tofu Bok choy Daikon radish Carrot Wasabi.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
* The contents of the menu are subject to change.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Bowl dish] Fresh clam soup, Mugwort wheat gluten, broad root carrot, tree bud
[Sashimi] Sea bream with kelp and 2 other dishes
[Grilled dish] Grilled Kuroge Wagyu Beef Roasted with Mustard Soy Sauce.
[Bowl dish] Boiled Spiny Lobster, White-haired green onions, green vegetables, radishes, carrots
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
[fruit] seasonal fruit
* The contents of the menu are subject to change.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious. In addition to Zenen's specialty tai-meshi, this is a luxurious course that uses high-end ingredients throughout.

[Appetizer] Assorted seasonal appetizers
[Bowl dish] Fresh clam soup, Mugwort wheat gluten, broad root carrot, tree bud
[Sashimi] bluefin tuna, Prawn, squid, sea urchin, salmon roe.
[Grilled dish] Grilled Kuroge Wagyu beef fillet, mustard soy sauce.
[Bowl dish] Abalone and shark fin, needle, ginger, Green vegetables.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
[fruit] seasonal fruit
* The contents of the menu are subject to change.