The meal begins after the chef introduces the ingredients and finishing touches that will be prepared that day and gives a speech. Enjoy this exquisite course, served in front of you and with a presentation that is only possible for four groups. <Menu examples> ■Pre-dinner treat ■Assortment of three appetizers: bonito/sweet summer, flounder/kadaif, Densuke conger eel/spices ■Baked sea bass wrapped in puff pastry with Choron sauce ■Grilled Japanese black beef loin with Kobe red wine sauce with shallots ■Mini hayashi rice with plenty of Awaji onions ■Moshio panna cotta and watermelon and paprika gazpacho ■Mango and pineapple vacherin with coconut sorbet

[Menu | Until 8/30] ■Meals Shrimp and scallop cocktail Japanese quiche Brioche Sausage and prosciutto Potato and meat sauce gratin Seasonal vegetable potage Awaji onion and hayashi rice ■Sweets Roll cake Baumkuchen Marshmallow and caramel eclair Traditional custard pudding with wafer Melon soda Sunrise (melon bread) [Menu | From 9/5] ■Meals Shrimp with mayonnaise Norwegian salmon and spinach quiche Brioche sausage and prosciutto, persimmon Potato and meat sauce gratin Pumpkin potage Awaji onion and hayashi rice ■Sweets Sweet potato Mont Blanc roll cake Baumkuchen Marshmallow (2 types of Calpis) and caramel Eclair Traditional custard pudding with wafer Coffee jelly and chestnut simmered in syrup Sunrise (melon bread) ＜DRINK＞ Drinks will be served in a 2.5 hour cafe freestyle, where you can enjoy as much as you like from the following items. ■HOT TEA (Kobe Black Tea) ・Darjeeling ・Spiced Chai ・Rose Black Tea ・Earl Grey Orange Rich ・Strawberry Garden ■Herb Tea ・Rooibos Tea ・Chamomile ■Cold Drinks ・Soda Water (Melon ・Purple ・Blue ・Red) ・Calpis ・Iced Tea ・Iced Coffee

[Great points for families with small children] - Strollers allowed - Free for preschoolers - Kids' space and toys to relax in - Breastfeeding and diaper changing space available - Photo booth for a memorable experience [Menu contents] - Appetizer buffet - Salad bar - Assorted cold meats - Smoked salmon - French fries - Seasonal vegetable potage - Afternoon tea plate with 7 kinds of sweets - Coconut and mango mousse - Seasonal fruit tart - Gateau opera - Baumkuchen - Today's sorbet - Peach compote and jelly - Traditional custard pudding served with wafers [Drinks] Buffet style. Enjoy as much as you like of whatever you like. - Coffee (HOT / ICE) - Tea (HOT / ICE)

[Great points for families with small children] - Strollers allowed - Free for preschoolers - Kids' space and toys to relax in - Breastfeeding and diaper changing space available - Photo booth for a memorable experience [Menu contents] - Appetizer buffet - Salad bar - Assorted cold meats - Smoked salmon - French fries - Seasonal vegetable potage - Afternoon tea plate with 7 kinds of sweets - Coconut and mango mousse - Seasonal fruit tart - Gateau opera - Baumkuchen - Today's sorbet - Peach compote and jelly - Traditional custard pudding served with wafers [Drinks] Buffet style. Enjoy as much as you like of whatever you like. - Coffee (HOT / ICE) - Tea (HOT / ICE)

This is a plan for elementary school students for "Thank you MAMA: Afternoon tea with buffet to enjoy with small children." Preschoolers: Free Junior high school students and above: Adult price

This is a plan for elementary school students for "Thank you MAMA: Afternoon tea with buffet to enjoy with small children." Preschoolers: Free Junior high school students and above: Adult price

<Menu example> ■Pre-meal treat■Marinated yellowtail and seasonal vegetables wreath-style with kumquat aroma■Cauliflower potage served with cappuccino■Steamed red-eyed snapper in white wine with Noel style■Grilled Japanese black beef shoulder loin with Kobe red wine sauce■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink

Menu example (December menu) ■A feast of yellowtail with prosciutto and colorful radish■Cauliflower potage served with cappuccino■Main dish (choose one from the following) ・Steamed red sea bream with the aroma of buttermilk and herbs・Awaji chicken coq au vin and croquettes・Pan-fried cod and milt gratin Grenoble style (¥900) ・Roasted Canadian lobster with American sauce (¥2,000) ・Grilled Japanese black beef loin with seasonal vegetables (¥1,650) ・Pan-fried Japanese black beef filet with seasonal vegetables and truffle sauce (¥2,800) ■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink (January and February menu) ■Smoked yellowtail and seafood tartare floating on Awaji onion velouté■Cauliflower and Chinese cabbage potage White miso cappuccino■Main dish (choose one from the following) ・Grilled Spanish mackerel with kumquat and lemon condiments・Awaji chicken and Kobe pork galantaine ・Bouillabaisse-style grouper and seafood (¥900) ・Roasted Canadian lobster with American sauce (¥2,000) ・Grilled Japanese black beef loin with seasonal vegetables (¥1,650) ・Poached Japanese black beef filet with seasonal vegetables and truffle sauce (¥2,800) ■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drinks

Menu example (December menu) ■Appetizer: Yellowtail with prosciutto and colorful radish ■Soup: Cauliflower potage served with cappuccino ■Fish dish (choose one from the following) ・Steamed red sea bream with buttermilk and herb aroma ・Pan-fried cod and milt gratin Grenoble style (¥900) ・Roasted Canadian lobster with American sauce (¥2,000) ■Meat dish (choose one from the following) ・Awaji chicken coq au vin and croquettes ・Grilled Japanese black beef loin with seasonal vegetables (¥1,650) ・Pan-fried Japanese black beef filet with seasonal vegetables and truffle sauce (¥2,800) ■Dessert: Special dessert by Kobe Geihinkan pastry chef ■Bread and after-meal drink (January and February menu) ■Appetizer: Smoked yellowtail and seafood tartare Floating on Awaji onion veloute■SoupCauliflower and Chinese cabbage potage served with white miso cappuccino■Fish dish (choose one from the following) ・Grilled Spanish mackerel with kumquat and lemon condiment・Grouper and seafood bouillabaisse style (¥900) ・Roasted Canadian lobster with American sauce (¥2,000)■Meat dish (choose one from the following) ・Awaji chicken and Kobe pork galantaine・Grilled Japanese black beef loin with seasonal vegetables (¥1,650) ・Poached Japanese black beef filet with seasonal vegetables and truffle sauce (¥2,800)■DessertSpecial dessert by Kobe Geihinkan pastry chef■Bread・After-meal drink

Menu example <December menu> ■Aperitif■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramelized cake■Foie gras terrine with espresso jelly■Pan-fried cod and milt gratin Grenoble style■Grilled Japanese black beef loin with truffle pomme puree■Stollen with sweet and sour apple compote■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Foie gras crème brulée with lemon-flavored rusk and kumquat coulis■Lobster and rich bisque■Grouper and seafood Saffron-flavored seafood jus■Grilled Japanese black beef loin with seasonal vegetables Red wine sauce ■Awaji seaweed salt caramel ice cream ■Kobe Geihinkan pastry chef's special dessert ■Bread and after-meal drink

■What's included in the plan ・Course meal (Dejeunee A) ・Whole cake The size of the cake will be prepared according to the number of people making the reservation ・Message plate Please write your desired message in the comments section

■What's included in the plan ・Course meal (Dejeunet B) ・Whole cake The size of the cake will be prepared according to the number of people making the reservation ・Message plate Please write your desired message in the comments section

■What's included in the plan ・Course meal (dejeunet A) ・Suma Rikyu Park admission ticket

■What's included in the plan ・Course meal (dejeunet B) ・Suma Rikyu Park admission ticket

[A space where you can easily spend time with your children] - Relax in a space exclusively for families with children - Strollers allowed - Hot water and a corner for cooling water for preparing baby formula - Children can relax in the kids' space - Space for breastfeeding and changing diapers available - Relax until lunch time closes at 3pm [Create a memorable Christmas] - Stylish Christmas photo booth - You will receive a commemorative photo taken by a staff member [Enjoy a delicious Christmas lunch only available in December] Menu examples ■ Pre-meal treat ■ Marinated yellowtail and seasonal vegetable wreath-style with kumquat aroma ■ Cauliflower potage with cappuccino ■ Steamed golden-eyed snapper in white wine with Noel style ■ Grilled Japanese black beef shoulder loin with Kobe red wine sauce ■ Special dessert made by Kobe Geihinkan pastry chef ■ Bread and after-meal drinks ~ Christmas-themed children's meals are also available. ~

[Dates and times] Wednesday, January 1st, 2025 to Sunday, January 5th, 2025 [Menu examples] ■Assorted Japanese and Western New Year hors d'oeuvres ■Cauliflower and turnip potage served with cappuccino ■Grenoble-style pan-fried cod ■Special roast beef and seasonal vegetables with béarnaise sauce ■Special dessert by Kobe Geihinkan pastry chef ■Bread and after-meal drinks

[Dates and times] Wednesday, January 1st to Sunday, January 5th, 2025 [Menu examples] ■Assorted Japanese and Western New Year hors d'oeuvres ■Cauliflower and turnip potage served with cappuccino ■Pan-fried cod Grenoble style ■Pan-fried Japanese black beef loin and seasonal vegetables with three types of mustard sauce ■Assorted Kobe Geihinkan special desserts ■Bread and after-meal drinks

[Menu examples] ■Welcome dish■Celebratory hassun, colorful appetizer assortment■Foie gras crème brûlée with sweet potato chips■Steamed red sea bream steamed in a saffron-scented seafood soup■Grilled Japanese black beef loin and gratin with red wine sauce■Herring roe and seasonal fish in dashi broth■Chestnut kinton in Mont Blanc style■Kobe Geihinkan special dessert platter■Bread and after-meal drinks *The menu may change without notice depending on the availability of ingredients.

<September to November Menu> ■Salmon and scallop mi cuy Marinated autumn eggplant and persimmon vinaigrette■Potage of 3 kinds of sweet potatoes Cappuccino style■Fish dishes (please choose one from the following)・Red sea bream poire and conger eel Poached Kobe red wine sauce, layered grilled red sea bream and shiitake mushrooms, aroma of herbs (¥900) ・Canadian lobster roti American sauce (¥2,000) ■Meat dishes (choose one from the following) ・Kobe pork loin Grilled cider sauce and grilled Japanese black beef loin with seasonal vegetables (¥1,650) ・Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce (¥2,800) ■Kobe Geihinkan pastry chef's special dessert■Bread and drinks after the meal <December Menu> ■Smoked yellowtail and seafood tartare floating on Awaji onion brute ■Cauliflower and Chinese cabbage potage White miso cappuccino ■Fish dishes (please choose one from the following) ・Grilled Spanish mackerel Kumquat and lemon Condimon que and seafood bouillabaisse style (+¥900) ・Canadian lobster roti with American sauce (+¥2,000) ■Meat dishes (please choose one from the following) ・Awaji chicken and Kobe pork galantaine・Grilled Kuroge Wagyu beef loin served with seasonal vegetables (+¥1,650) ・Poiled Kuroge Wagyu beef fillet with seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan pastry chef's special dessert■Bread and drinks after the meal

<Menu example> ◆June to August menu◆ ■Pre-meal delights ■Lightly smoked amberjack, red paprika and nut mousse ■Awaji onion veloute and tuna tartare with edamame blancmange ■Green curry with scallops and conger conger Flavor: Vin jaune mousse ■Ragu with grilled sweet sea bream scales, octopus, and aromatic vegetables ■Poiled Japanese black beef fillet Seasonal vegetables and truffle sauce■Caramel ice cream with seaweed salt from Awaji■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drinks

◇ Obon special course 5,800 yen ・Cold royale of conger eel and Awaji onion ・Lightly smoked amberjack, red paprika and nut mousse ・Cold soup of onion corn ・Poached sea bass Antiboise style ・Awaji chicken and Kobe pork ballontaine sauce picante Or Kuroge Wagyu Beef Braised in Beer with Seasonal Vegetables/Kobe Geihinkan Pastry Chef's Special Dessert

◇ Obon special course 8,500 yen ・Cold royale of conger eel and Awaji onion ・Lightly smoked amberjack, red paprika and nut mousse ・Cold soup of onion corn ・Poached sea bass Antiboise style ・Poiled beef fillet and seasonal vegetables Madeira Sauce/Kobe State Guest House Pastry Chef's Special Dessert

◇ Obon special course 11,000 yen - Pre-meal delights - Lightly smoked amberjack, red paprika and nut mousse, Awaji onion veloute and edamame blancmange, tuna tartare, scallops and conger conger with green curry flavor, vin jaune mousse・Golden sea bream vapoor and octopus・Ragout of aromatic vegetables Seafood and saffron bouillon ・Poiled Japanese black beef fillet and summer vegetables Truffle sauce ・Shimetsu plate Luan-style somen noodles ・Small dessert ・Vanilla scented peach compote and mousse Peach ・melba luan style

<Menu example> ◆July-August menu◆ ■Lightly smoked amberjack, red paprika and nut mousse ■Cold onyx corn soup *Please choose 1 fish or 1 meat dish as your main dish ■Fish Cooking - Poached sea bream Antiboise style - grilled sweet sea bream scales, octopus, and aromatic vegetable ragu (¥900) - Canadian lobster roti American sauce (¥2,000) ■Meat dishes Grilled Japanese black beef loin with seasonal vegetables Accompanied by ■ Kobe State Guest House Pastry Chef's special dessert ■ Bread and after-meal drink

<Suma Rikyu Park "Moon Viewing Banquet"> A stage where you can enjoy the moon and the earth, where tradition and innovation mix, including a performance of the one-stringed Sumakoto. You can also participate in a tea ceremony where you can enjoy matcha while feeling the atmosphere of an autumn imperial palace. Doors open: 16:30 Start: 17:00-20:00 <Menu> Lunch B (beef main) + Luan's special moon-viewing dessert ■ Salmon and scallop mi cuy Marinated autumn eggplant and persimmon vinaigrette ■ 3 types of sweet potatoes Potage made with cappuccino ■Poiled red sea bream and poached conger eel in Kobe red wine sauce■Braised chestnut wagyu beef in red wine■Luan's special moon-viewing dessert■Bread and drinks after the meal

<Included in the plan> Toast drink, course meal (Dejeunet B), private room charge, consumption tax <Meals> Toast sparkling wine/appetizer/soup/fish dish/meat dish/bread/dessert/after-meal drink *Sparkling Wine can be changed to non-alcoholic

<Menu> Dejeunet B + Toast sake (non-alcoholic options available) ■Salmon and scallops mi cuy Marinated autumn eggplant and persimmon vinaigrette■Potage of 3 kinds of sweet potatoes Cappuccino style■Poiled red sea bream and poached conger conger with Kobe red wine sauce■ Ensemble of Kuroge Wagyu beef fillet and red wine stew ■ Luan's special chestnut rice ■ Kobe State Guest House pastry chef's special dessert ■ Bread and drinks after the meal

<Drink for toasting> Rose cocktail or non-alcoholic cocktail <Example menu> ■Hor d'oeuvres Marinated red sea bream and potatoes Bellerose and early summer outfit ■Soup Turnip and sakura shrimp potage ■Fish dishes Grilled Spanish mackerel and marinade Herbs and rose oil Aroma ■Meat dish Stewed Japanese black beef in red wine and seasonal vegetables Poivre rose accent ■Dessert Vanilla blancmange Lychee and rose jelly ■Bread and after-meal drinks *Parking is available for free at Luan Kobe Guest House *Reservation time Please select 11:30am *Limited plan for October 16th (Monday) and November 6th (Monday)

*11/13 (Monday) Sutra copying experience* You can experience the feeling of calmly looking at yourself from the outside while feeling the teachings of the sutra more deeply. *11/15 (Wednesday) Buddha photo experience* Participants will be asked to trace and copy the image of Buddha. A peaceful time passes by where you can draw your heart closer to the Buddha and feel closer to it. *11/30 (Thursday) Zazen experience* Zazen is a spiritual practice where you sit and empty your mind. Please sit with correct posture and experience the time to face yourself. ■Schedule for the day 10:20 Reception at Suma Temple *If you are coming by car, please come to the Kobe State Guest House parking lot at 10:00. After checking in, we will guide you to Suma-dera Temple on foot. (Free parking, about 5 minutes walk to Sumadera) 10:30 Stroll around Sumadera, including experience content, sermons, treasure museum, etc. 12:30 Move from Sumadera to Luan Kobe Guest House 13:00 Lunch *We apologize for the inconvenience, but please reserve online. Please select 11:30. ■Lunch course (includes 1 drink for toasting) ・Mi Cui of salmon and scallops, marinated autumn eggplant and persimmon vinaigrette, 3 types of sweet potato potage, cappuccino style ・Poiled red sea bream and poached conger conger Kobe red wine sauce, Kobe pork loin Meat gris cider sauce ・Kobe Guest House Pastry Chef's special dessert ・Bread, after-meal drink

<Menu> Dejeunet B + Toast sake (non-alcoholic options available) ■Salmon and scallop mi-cuy Marinated autumn eggplant and persimmon vinaigrette■3 types of sweet potato potage cappuccino style■Poiled red sea bream and poached conger eel with Kobe red wine sauce■ Ensemble of Kuroge Wagyu beef fillet and red wine stew ■ Luan's special chestnut rice ■ Kobe State Guest House pastry chef's special dessert ■ Bread and drinks after the meal

<Menu> Luxe course + Toast sake (non-alcoholic drinks can be changed) ■Enjoy before meals■ Salmon and scallops mi cuy Marinated autumn eggplant and persimmon vinaigrette ■Calf thymus and mountain chestnut fricassee ■Snow crab and citrus fruits Mont Blanc style of avocado ■Layered grilled golden sea bream and shiitake mushrooms Herbal aroma ■Poiled Japanese black beef fillet Seasonal vegetables and truffle sauce ■Luan's special chestnut rice■Caramel ice cream with seaweed salt from Awaji■Kobe State Guest House pastry chef's special dessert■Bread and after-meal drink

Good Couple Day is a day to cherish the time you spend together. In recent years, some people celebrate their husband's anniversary. Recommended not only for celebrating anniversaries, but also for couples. <Menu> ■Salmon and scallops Mi Cuy Marinated autumn eggplant and persimmon vinaigrette■3 types of sweet potato potage cappuccino style■Shiawase Kizuna Beef with seasonal vegetables■Kobe State Guest House pastry chef's special dessert■Bread and after-meal drinks

<Menu> ■Salmon and scallop mi cuy Marinated autumn eggplant and persimmon vinaigrette■3 types of sweet potato potage cappuccino style■Poiled red sea bream and poached conger conger with Kobe red wine sauce■Shiawase Kizuna beef with seasonal vegetables■Kobe State Guest House Pastry Chef Special dessert ■ Bread and after-meal drink

[Schedule] 10:30: Meeting / Pilates start 12:00: Pilates ends 12:30: Meal starts [Menu example] Appetizer: Marinated mackerel with apple vinegar and Awaji onion mousse, chili pepper accent Soup: Ginger-flavored turnip Potage Main: Japanese black beef and root vegetable pot-au-feu with the scent of Japanese pepper Dessert: Pumpkin sweet potato and caramelized apple with black sesame lamb raisin sorbet Bread/coffee *We also have a changing room, so if you would like to use it, please arrive early. *Please select 11:30 when making a reservation.

Menu example <December-February menu> ■Smoked yellowtail and seafood tartare floating on Awaji onion brute ■Cauliflower and Chinese cabbage potage White miso cappuccino ■Main dish (Please choose one from the following) ・Mackerel Grilled kumquat and lemon condimon, Awaji chicken and Kobe pork galantine, Coué and seafood bouillabaisse style (+¥900) ・Canadian lobster roti with American sauce (+¥2,000) ・Grilled Japanese black beef loin Seasonal Served with vegetables (+¥1,650) ・Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drinks <March to May menu> ■God Hot Pot Clear Stream Salmon Mi Cuy and Potato Presse ■ Spring Cabbage and Turnip Potage Cappuccino Style ■ Main Dish (Choose one from below) ・Marinated red sea bream with Konoume Miso Croute ・ Kobe Pork Fillet and Mushroom Tournado ・Sole of tongue, red snow crab and Suma seaweed wrapped in part filo (+¥900) ・Canadian lobster roti with American sauce (+¥2,000) ・Grilled Japanese black beef loin with seasonal vegetables (+¥1,650)・Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan Pastry Chef's special dessert■Bread and drinks after the meal

■What's included in the plan ・Course meal (dejeunet B) ・Carp streamer cake ・Message Please write your desired message in the comment section

<Drinks for toasting> Rose and champagne cocktail or non-alcoholic cocktail ■Lightly smoked Tasmanian salmon, garnished with carrots from Hyogo Prefecture and a single rose ■Potage of sweet potato and Awaji onion Cappuccino style with Kobe black tea ■Ginger cutlet grilled with fillet Flavorful shiitake mushrooms ■Braised Japanese black beef in red wine and seasonal vegetables Poivre rosé accent ■Vanilla blancmange, rose and lychee jelly

■What's included in the plan ・Course meal (dejeunet A) ・Mother's Day special whole cake ・Message Please write your desired message in the comments section

■What's included in the plan ・Course meal (Dejeunet B) ・Mother's Day special whole cake ・Message Please write your desired message in the comments section

<Plan Contents> ・Ticket to enter Suma Rikyu Park ・Limited original menu ・Rose and champagne cocktail or non-alcoholic cocktail <Menu Contents> Pre-dinner delight Kannabe pure stream salmon and potato terrine with watercress aroma Spring cabbage and turnip potage in cappuccino style Sea bream saute with kinome miso croûte Kobe pork fillet roast Rikyu honey and three kinds of mustard sauce Strawberry millefeuille with berry and rose aspic

<Drinks for toasting> Rose and champagne cocktail or non-alcoholic cocktail ■Lightly smoked Tasmanian salmon, garnished with carrots from Hyogo Prefecture and a single rose ■Potage of sweet potato and Awaji onion Cappuccino style with Kobe black tea ■Ginger cutlet grilled with fillet Flavorful shiitake mushrooms ■Braised Japanese black beef in red wine and seasonal vegetables Poivre rosé accent ■Vanilla blancmange, rose and lychee jelly

<Menu from September to November> ■Aperitif■Spanish Spanish mackerel mi-cuit served in a mille-feuille style with root vegetables and apple■Soup of the day■Grilled cutlassfish made with black rice flour and Tamba black soybean miso sauce■Grilled Japanese black beef loin served with seasonal vegetables■Special dessert made by the Kobe Geihinkan pastry chef■Bread and after-meal drink*The menu may change without notice depending on the availability of supplies.

Menu example <December menu> ■Aperitif■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramelized cake■Pan-fried cod and milt gratin Grenoble style■Roasted Ezo venison with red fruit sauce■Stollen and sweet and sour apple compote■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Foie gras crème brulée with lemon-flavored rusk and kumquat coulis■Grouper and seafood with saffron-flavored seafood jus■Roasted Ezo venison with ragout Dukkah spice aroma ■ Awaji seaweed salt caramel ice cream ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drink

Menu example <December menu> ■Aperitif■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramelized cake■Foie gras terrine with espresso jelly■Pan-fried cod and milt gratin Grenoble style■Grilled Japanese black beef loin with truffle pomme puree■Stollen with sweet and sour apple compote■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Foie gras crème brulée with lemon-flavored rusk and kumquat coulis■Lobster and rich bisque■Grouper and seafood Saffron-flavored seafood jus■Grilled Japanese black beef loin with seasonal vegetables Red wine sauce ■Awaji seaweed salt caramel ice cream ■Kobe Geihinkan pastry chef's special dessert ■Bread and after-meal drink

■What's included in the plan ・Course meal (Luan) ・Whole cake The size of the cake will be prepared according to the number of people making the reservation ・Message plate Please write your desired message in the comments section

■What's included in the plan - Course meal (luxe) - Whole cake The size of the cake will be prepared according to the number of people making the reservation - Message plate Please write your desired message in the comments section

Menu example■Before meal■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramel cake■Foie gras terrine with espresso jelly■Poached cod and milt gratin Grenoble style■Grilled Japanese black beef loin with truffle pomme puree■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after meal drink

Menu example■Before meal treat■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramel cake■Foie gras terrine with espresso jelly■Poached Canadian lobster with green leafy vegetables and shellfish jus - Noel style■Poached Japanese black beef filet with seasonal vegetables and truffle sauce■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after meal drink

<Menu example> ■Pre-meal treat■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramelized cake■Foie gras terrine with espresso jelly■Poached Canadian lobster with green leafy vegetables and shellfish jus - Noel style■Poached Japanese black beef filet with seasonal vegetables and truffle sauce■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink

[Menu example] ■Welcome dish■Celebratory hassun, colorful appetizer assortment■Foie gras crème brûlée, sweet potato chips■Steamed red snapper, saffron-scented seafood soup■Grilled Japanese black beef loin and gratin with red wine sauce■Herring roe and seasonal fish in dashi ochazuke■Chestnut kinton, Mont Blanc style■Kobe Geihinkan special dessert assortment■Bread and after-meal drinks

[Dates and times] Wednesday, January 1st to Sunday, January 5th, 2025 [Menu examples] ■Welcome dish■Assorted Japanese and Western New Year hors d'oeuvres■Foie gras crème brulée with sweet potato chips■Canadian lobster and grouper pan-fried with porcini and white miso cream sauce■Pan-fried Japanese black beef filet with seasonal vegetables and aromatic truffle sauce■Herring roe and seasonal fish in dashi ochazuke■Chestnut kinton in Mont Blanc style■Special dessert made by Kobe Geihinkan pastry chef■Bread and after-meal drinks

[Menu examples] ■Welcome dish■Celebratory hassun, colorful appetizer assortment■Foie gras crème brûlée with sweet potato chips■Akashi wild sea bream wrapped in puff pastry, Provencal style■Fresh Canadian lobster fricassee, scented with absinthe■Pan-fried Sanda wagyu beef filet and seasonal vegetables with aromatic truffle sauce■Herring roe and seasonal fish in dashi broth■Chestnut kinton, Mont Blanc style■Special dessert made by the Kobe Geihinkan pastry chef■Bread and after-meal drinks *The menu may change without notice depending on the availability of ingredients.

■Date and time: Friday, August 11, 2023 - Tuesday, August 15, 2023 *Private room fee: 500 yen per adult (tax included and service charge not included) *Private room fee will be provided for 6 or more people. I'll enjoy having this. (Including children) ◇ Obon special course 9,800 yen Enjoyment before meals Lightly smoked amberjack Red paprika and nut mousse Awaji onion veloute and edamame blancmange Red sea bream vapoule with octopus and savory vegetable ragout Seafood and saffron bouillon Kuroge Grilled Wagyu beef loin and summer vegetables, red wine sauce dish, Luan-style somen, small dessert, vanilla-scented peach compote and mousse, peach melba, Luan-style

■Date and time: Friday, August 11, 2023 - Tuesday, August 15, 2023 *Private room fee: 500 yen per adult (tax included and service charge not included) *Private room fee will be provided for 6 or more people. I'll enjoy having this. (Including children) ◇ Obon special course 13,200 yen *Available at dinner time Lightly smoked amberjack, red paprika and nut mousse, Awaji onion velouté and edamame blancmange, tuna tartare served with green scallops and conger conger Curry-flavored vin jaune mousse Golden sea bream vapor, octopus, and aromatic vegetable ragout Seafood and saffron bouillon Kuroge Wagyu beef fillet poélée and summer vegetables A plate with truffle sauce Luan-style somen Small dessert Vanilla-scented peach compote and mousse Peach Melba Luan style

■開催日時
2023年8月11日（金）～8月15日（火）
※個室料大人お1人様500円(税込サ別)
※6名様以上のご利用の場合は個室料サービスさせていただきます。(お子様含む)

◇新春特別コース 15,000円

食前のお愉しみ
カンパチの軽いスモーク　赤パプリカとナッツのムース
淡路玉葱のヴルーテと枝豆のブランマンジェ　鮪のタルタル添え
帆立貝柱と鱧のグリーンカレー風味　ヴァン・ジョーヌのムース
カナダ産オマール海老のポワレ　アメリケーヌソース
ブランド牛フィレ肉のポワレと夏野菜　トリュフソース
締の一皿　ルアン風素麺
小さなデザート
バニラ香る桃のコンポートとムース　ピーチ・メルバ　ルアン風

<Menu example> ◆June-August menu◆ ■Pre-meal delights ■Lightly smoked amberjack, red paprika and nut mousse ■Awaji onion velouté with edamame blancmange ■Grilled sweet sea bream scales with octopus and flavored vegetable ragout■ Grilled Japanese black beef loin served with seasonal vegetables ■ Caramel ice cream made with seaweed salt from Awaji ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drinks

<Suma Rikyu Park "Moon Viewing Banquet"> A stage where you can enjoy the moon and the earth, where tradition and innovation mix, including a performance of the one-stringed Sumakoto. You can also participate in a tea ceremony where you can enjoy matcha while feeling the atmosphere of an autumn imperial palace. Doors open: 16:30 Start: 17:00-20:00 <Menu> Course meal (Luan) + Luan's special moon-viewing dessert ■Pre-meal delights ■ Salmon and scallops Mi Cui Marinated autumn eggplant and persimmon Vinaigrette ■ Fricassee of veal breast meat and mountain chestnuts ■ Layered grilled red sea bream and shiitake mushrooms Herbal aroma ■ Poisoned Hungarian duck breast and cream simmered onion Lime and honey juice ■ Caramel ice cream with seaweed salt from Awaji ■ Luan special Moon viewing dessert ■Bread and after-meal drink

<Suma Rikyu Park "Moon Viewing Banquet"> A stage where you can enjoy the moon and the earth, where tradition and innovation mix, including a performance of the one-stringed Sumakoto. You can also participate in a tea ceremony where you can enjoy matcha while feeling the atmosphere of an autumn imperial palace. Doors open: 16:30 Start: 17:00-20:00 <Menu> Course meal (luxe) + Luan's special moon-viewing dessert ■Pre-meal delights ■ Mi Cuis of salmon and scallops Marinated autumn eggplant and persimmons Vinaigrette ■ Fricassee of veal thymus and mountain chestnut ■ Snow crab, citrus fruit, and avocado Mont Blanc style ■ Layered grilled red sea bream and shiitake mushrooms with aroma of herbs ■ Poiled fillet of Japanese black beef with seasonal vegetables and truffle sauce ■ Caramel ice cream with seaweed salt from Awaji ■ Luan Special moon-viewing dessert ■Bread and after-meal drink

<Menu> Munyu Luan + Toast sake (non-alcoholic can be changed) ■Enjoy before meals■ Salmon and scallop mi cuy Marinated autumn eggplant and persimmon vinaigrette ■Calf thymus and mountain chestnut fricassee ■Kinmedai Layered grilled and shiitake mushrooms with aroma of herbs ■ Ensemble of Japanese black beef fillet and red wine stew ■ Ruan's special chestnut rice ■ Caramel ice cream with seaweed salt from Awaji ■ Kobe Guest House pastry chef's special dessert ■ Bread and drinks after the meal

<Menu example> Munyu Luxe + Toast sake (non-alcoholic drinks can be substituted) ■Enjoy before meals■ Salmon and scallop mi cuy Marinated autumn eggplant and persimmon vinaigrette ■Calf thymus and mountain chestnut fricassee ■Snow crab and citrus avocado Mont Blanc style ■Layered grilled red sea bream and shiitake mushrooms with aroma of herbs ■Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce■Luan's special chestnut rice■Caramel ice cream with seaweed salt from Awaji■Kobe Geihinkan pastry chef's special dessert■Bread after-meal drink

<Included in the plan> Bottle of wine (1 bottle for 4 people), course meal (Munyu Luan) *Wine can be changed to non-alcoholic <July-August menu> Enjoy before meals Lightly smoked amberjack red Paprika and nut mousse Awaji onion velouté and edamame blancmange Grilled sweet sea bream scales with octopus and savory vegetable ragout Seafood and saffron bouillon Veal roti and grilled summer vegetables Served with Russian-style bittoque Caramel ice cream with seaweed salt from Awaji Vanilla fragrant peach Compote and mousse Peach melba Rouen style <September menu> Pre-dinner delights Marinated bluefin tuna and autumn eggplant Shuto vinaigrette Calf breast and mountain chestnut fricassee Layered grilled golden sea bream and shiitake mushrooms Herbal aroma Hungarian duck breast Poisoned meat and cream simmered onion Lime and honey jelly Caramel ice cream made with seaweed salt from Awaji Kobe Geihinkan pastry chef's special dessert

<What's included in the plan> Bottle of wine (1 bottle per 4 people), course meal (Munu Luxe) *Wine can be changed to non-alcoholic <July-August menu> Enjoy before meals Lightly smoked amberjack red Paprika and nut mousse, Awaji onion velouté and edamame blancmange, tuna tartare, scallops and conger conger in green curry, vin jaune mousse, grilled sweet sea bream scales, octopus and aromatic vegetable ragu, seafood and saffron bouillon, Japanese black beef fillet Poiret Seasonal vegetables and truffle sauce Caramel ice cream with algae salt from Awaji Vanilla-scented peach compote and mousse Peach Melba Rouen style <September menu> Pre-dinner delight Marinated white tuna and autumn eggplant Shutou vinaigrette Veal breast meat and mountain chestnut Fricasse snow crab and citrus, avocado Mont Blanc style, layered grilled red sea bream and shiitake mushrooms, aroma of herbs, poiled Japanese black beef fillet, seasonal vegetables and truffle sauce, caramel ice cream with seaweed salt from Awaji, Kobe Geihinkan pastry chef's special dessert

Summer party dinner plan recommended for gatherings with family and friends. For August and September only, we will give away a bottle of wine that will brighten up your table. <Included in the plan> Bottle of wine (1 bottle for 4 people), course meal (Munyu Luan) *Wine can be changed to non-alcoholic <July-August menu> Enjoy before meals Lightly smoked amberjack red Paprika and nut mousse Awaji onion velouté and edamame blancmange Grilled sweet sea bream scales with octopus and savory vegetable ragout Seafood and saffron bouillon Veal roti and grilled summer vegetables Served with Russian-style bittoque Caramel ice cream with seaweed salt from Awaji Vanilla fragrant peach Compote and mousse Peach melba Rouen style <September menu> Pre-dinner delights Marinated bluefin tuna and autumn eggplant Shuto vinaigrette Calf breast and mountain chestnut fricassee Layered grilled golden sea bream and shiitake mushrooms Herbal aroma Hungarian duck breast Poisoned meat and cream simmered onion Lime and honey jelly Caramel ice cream made with seaweed salt from Awaji Kobe Geihinkan pastry chef's special dessert

<What's included in the plan> Bottle of wine (1 bottle per 4 people), course meal (Munu Luxe) *Wine can be changed to non-alcoholic <July-August menu> Enjoy before meals Lightly smoked amberjack red Paprika and nut mousse, Awaji onion velouté and edamame blancmange, tuna tartare, scallops and conger conger in green curry, vin jaune mousse, grilled sweet sea bream scales, octopus and aromatic vegetable ragu, seafood and saffron bouillon, Japanese black beef fillet Poiret Seasonal vegetables and truffle sauce Caramel ice cream with algae salt from Awaji Vanilla-scented peach compote and mousse Peach Melba Rouen style <September menu> Pre-dinner delight Marinated white tuna and autumn eggplant Shutou vinaigrette Veal breast meat and mountain chestnut Fricasse snow crab and citrus, avocado Mont Blanc style, layered grilled red sea bream and shiitake mushrooms, aroma of herbs, poiled Japanese black beef fillet, seasonal vegetables and truffle sauce, caramel ice cream with seaweed salt from Awaji, Kobe Geihinkan pastry chef's special dessert

<Menu> Munyu Luan + Toast sake (non-alcoholic can be changed) ■Enjoy before meals■ Salmon and scallop mi cuy Marinated autumn eggplant and persimmon vinaigrette ■Calf thymus and mountain chestnut fricassee ■Kinmedai Layered grilled and shiitake mushrooms with aroma of herbs ■ Ensemble of Japanese black beef fillet and red wine stew ■ Ruan's special chestnut rice ■ Caramel ice cream with seaweed salt from Awaji ■ Kobe Guest House pastry chef's special dessert ■ Bread and drinks after the meal

<Menu> Munyu Luxe + Toast sake (non-alcoholic drinks available) ■Enjoy before meals■Mi Cuy of salmon and scallopsMarinated autumn eggplant and persimmon vinaigrette■Calf thymus and mountain chestnut fricassee■Snow crab and Mont Blanc style with citrus avocado ■ Layered grilled red sea bream and shiitake mushrooms, aroma of herbs ■ Poisoned Kuroge Wagyu beef fillet with seasonal vegetables and truffle sauce ■ Ruan's special chestnut rice ■ Caramel ice cream with seaweed salt from Awaji ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drinks

<Example menu> ■Pre-meal delights■ Salmon and scallops mi cui Marinated autumn eggplant and persimmon vinaigrette ■Calf thymus and mountain chestnut fricassee ■Layered grilled golden sea bream and shiitake mushrooms Herbal scent ■Happiness bonds Beef with seasonal vegetables ■ Caramel ice cream made with seaweed salt from Awaji ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drinks

■What's included in the plan ・Course meal (Luan) ・Mother's Day special whole cake ・Message Please write your desired message in the comment section

■What's included in the plan - Course meal (luxe) - Special whole cake for Mother's Day - Message Please write your desired message in the comments section

Menu example <December-February menu> ■Smoked yellowtail and seafood tartare floating on Awaji onion brute ■Cauliflower and Chinese cabbage potage White miso cappuccino ■Main dish (Please choose one from the following) ・Mackerel Grilled kumquat and lemon condimon, Awaji chicken and Kobe pork galantine, Coué and seafood bouillabaisse style (+¥900) ・Canadian lobster roti with American sauce (+¥2,000) ・Grilled Japanese black beef loin Seasonal Served with vegetables (+¥1,650) ・Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drinks <March to May menu> ■God Hot Pot Clear Stream Salmon Mi Cuy and Potato Presse ■ Spring Cabbage and Turnip Potage Cappuccino Style ■ Main Dish (Choose one from below) ・Marinated red sea bream with Konoume Miso Croute ・ Kobe Pork Fillet and Mushroom Tournado ・Sole of tongue, red snow crab and Suma seaweed wrapped in part filo (+¥900) ・Canadian lobster roti with American sauce (+¥2,000) ・Grilled Japanese black beef loin with seasonal vegetables (+¥1,650)・Poiled Japanese black beef fillet with seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan Pastry Chef's special dessert■Bread and drinks after the meal

Menu example (September to November menu) ■Aperitif■Grilled Spanish mackerel with apple and root vegetable millefeuille■Canadian lobster and autumn mushroom fricassee■Grilled tilefish with scales and Kasumi crab ravioli in consommé soup■Roasted lamb loin with caillette and grilled eggplant coulis■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink (December menu) ■Aperitif■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramel cake■Poached cod and milt gratin Grenoble style■Roasted Ezo venison Red fruit sauce ■ Stollen and sweet and sour apple compote ■ Special dessert made by Kobe Geihinkan pastry chef ■ Bread and after-meal drink *The menu may change without notice depending on the supply situation.

Menu example (September to November menu) ■Aperitif■Grilled Spanish mackerel with apple and root vegetable millefeuille■Canadian lobster and autumn mushroom fricassee■Sweet potato pancakes and pan-fried foie gras■Grilled tilefish with scales and Kasumi crab ravioli in consommé soup・Roasted Canadian lobster with American sauce (¥2,000) ■Pan-fried Japanese black beef filet with truffle sauce and seasonal vegetables■Small dessert■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink (December menu) ■Aperitif■Beautiful yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork in consommé soup with caramelized cake■Foie gras terrine with espresso jelly■Pan-fried cod and gratin of whitefish milt Grenoble style ■ Grilled Japanese black beef loin with truffle pomme puree ■ Stollen with sweet and sour apple compote ■ Special dessert made by Kobe Geihinkan pastry chef ■ Bread and after-meal drink *The menu may change without notice depending on the supply situation.

<Included in the plan> ・Glass of sparkling for a toast ・Special menu for the meet-and-greet meeting ・Private room usage fee [Example of dishes] ・Assorted appetizers ・Soup of the day ・Baked pie wrap ・Seasonal white fish poire nage style ・Veal fillet Poiret with seasonal warm vegetables, pastry chef's special dessert, bread/after-meal drink

<Included in the plan> ・Glass of sparkling for a toast ・Special menu for the meet-and-greet meeting ・Private room usage fee [Example of food contents] Hors d'oeuvre celebration One dish Chef's recommended soup Poire of freshly caught fish from the Awaji area Domestic crustacean sauce Poiled beef loin Western wasabi-style pastry chef's special dessert bread/after-meal drink

[Examples of food items] A celebratory dish of Western-style chawan mushi, lobster consommé, steamed fresh fish, champagne-lime sauce, grilled domestic beef fillet, truffle sauce, a dish before dessert, a pastry chef's special dessert bread/drink after the meal---- ---------------------------------------------- <Weekday dinner only・For 4 or more people | Free bottle of sparkling wine＞ ■Number of people: 1 bottle for 4 to 7 adults, 2 bottles for 8 to 11 adults ■Applicable period: Until Friday, December 29, 2023 * Excludes 12/25 (Monday) ----------------------------------------- --------

[Examples of dishes] Salad of fresh seafood with seasonal vegetables, Western-style chawan mushi with Japanese aroma, truffle-flavored today's recommended fresh fish, steamed in sake, and today's special Japanese black beef fillet wrapped in rock salt, today's ochazuke Homemade glasses, sorbet, seasonal fruits, coffee/tea, various baked goods----------------------------------- -------------- <Weekday dinner only / 4 or more people | Free bottle of sparkling wine> ■Number of people: 1 bottle for 4 to 7 adults, 2 bottles for 8 to 11 adults We will give you this gift ■Applicable period: Until 2023/12/29 (Friday) *Excluding 12/25 (Monday) ------------------------ --------------------------

<Included in the plan> ・Course meal ・Private room fee ・Photography by a professional photographer *If you order a children's meal with this plan, we will prepare a special version that includes fried shrimp with a head. Masu. <About the content of the photos> The content of the photos included in the plan will vary depending on the number of people making the reservation. 2 to 4 people: 1 commemorative photo (with mount) 5 people: 1 commemorative photo (with mount) + data 6 to 8 people: 1 commemorative photo (with mount) + 1 reprint + Data 9 people or more: 1 commemorative photo (with mount) + 2 reprints + data <December-February menu> ■Smoked yellowtail and seafood tartare floating on Awaji onion brute ■Cauliflower and Chinese cabbage potage, white Miso cappuccino ■Fish dishes (please choose one from the following) ・Grilled Spanish mackerel with kumquat and lemon condimon ・Quet and seafood bouillabaisse style (+¥900) ・Canadian lobster roti American sauce (+¥ 2,000） ■Meat dishes (Please choose one from the following) ・Awaji chicken and Kobe pork galantaine ・Grilled Japanese black beef loin with seasonal vegetables (+¥1,650) ・Poiled Japanese black beef fillet with seasonal vegetables Truffle sauce (+¥2,800) ■Kobe Geihinkan Pastry Chef's special dessert ■Bread and after-meal drinks

<Included in the plan> ・Course meal ・Private room fee ・Photography by a professional photographer *If you order a children's meal with this plan, we will prepare a special version that includes fried shrimp with a head. Masu. <About the content of the photos> The content of the photos included in the plan will vary depending on the number of people making the reservation. 2 to 4 people: 1 commemorative photo (with mount) 5 people: 1 commemorative photo (with mount) + data 6 to 8 people: 1 commemorative photo (with mount) + 1 reprint + Data 9 people or more: 1 commemorative photo (with mount) + 2 reprints + data <December-February menu> ■Pre-meal delights■Smoked yellowtail and seafood tartare floating on Awaji onion brute■ Cauliflower and Chinese cabbage potage White miso cappuccino ■Fish dishes (choose one from below) ・Grilled Spanish mackerel Kumquat and lemon condimon ・Quet and seafood bouillabaisse style (+¥900) ・Canadian lobster Roti American sauce (+¥2,000) ■Meat dishes (choose one from the following) ・Awaji chicken and Kobe pork galantaine ・Grilled Japanese black beef loin served with seasonal vegetables (+¥1,650) ・Japanese black beef fillet Poiret Seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan pastry chef's special dessert ■Bread and after-meal drinks

[Meal contents] - Salt-grilled sea bream, red rice, pickled vegetables, soup, and stir-fried rice

<What is included in the plan> ・Private room fee ・Menu: Aperitif/Appetizer/Soup/Fish dish/Meat dish/Bread/Dessert/After-meal drink Menu example <December menu> ■Aperitif■Yellowtail mi-cuit and a feast of colorful radishes■Potage du Barry■Fish dish (please choose one from the following) ・Today's fish dish・Roasted Canadian lobster with American sauce (+¥2,000) ■Wagyu beef stewed in red wine and seasonal vegetables■Special dessert made by Kobe Geihinkan pastry chef■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Cauliflower and Chinese cabbage potage served with white miso cappuccino■Fish dish (please choose one from the following) ・Today's fish dish・Roasted Canadian lobster American sauce (+¥2,000) ■Wagyu beef stewed in red wine and seasonal vegetables ■Kobe Geihinkan pastry chef's special dessert ■Bread and after-meal drink

<What is included in the plan> ・Private room fee ・Menu: Aperitif/Appetizer/Soup/Fish dish/Meat dish/Bread/Dessert/After-meal drink Menu example <December menu> ■Aperitif■Yellowtail mi-cuit and colorful radish feast■Potage du Barry■Fish dish (choose one from the following) ・Today's fish dish・Roasted Canadian lobster with American sauce (+¥2,000) ■Poached Japanese black beef filet with seasonal vegetables and truffle sauce■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Cauliflower and Chinese cabbage potage served with white miso cappuccino■Fish dish (choose one from the following)・Today's fish dish ・Roasted Canadian lobster with American sauce (+¥2,000) ■Poached Japanese black beef fillet with seasonal vegetables and truffle sauce ■Special dessert by Kobe Geihinkan pastry chef ■Bread and after-meal drink

<What is included in the plan> - Private room fee - Menu: Aperitif/Appetizer/Appetizer/Fish dish/Meat dish/Bread/Small dessert/Dessert/After-meal drink Menu example <December menu> ■Aperitif■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramelized cake■Poached cod and milt gratin Grenoble style■Grilled Japanese black beef loin with seasonal vegetables■Stollen and sweet and sour apple compote■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Foie gras crème brulée with lemon-flavored rusk and kumquat coulis■Grouper and seafood Saffron-flavored seafood jus ■ Grilled Japanese black beef loin with seasonal vegetables ■ Awaji seaweed salt caramel ice cream ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drink

<What is included in the plan> - Private room fee - Menu: Aperitif/Appetizer/Appetizer/Fish dish/Meat dish/Bread/Small dessert/Dessert/After-meal drink Menu example <December menu> ■Aperitif■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramelized cake■Poached cod and milt gratin Grenoble style■Grilled Japanese black beef loin with seasonal vegetables■Stollen and sweet and sour apple compote■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Foie gras crème brulée with lemon-flavored rusk and kumquat coulis■Grouper and seafood Saffron-flavored seafood jus ■ Grilled Japanese black beef loin with seasonal vegetables ■ Awaji seaweed salt caramel ice cream ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drink

<What is included in the plan> Private room fee Menu: Aperitif/Appetizer/Appetizer/Appetizer/Fish dish/Meat dish/Bread/Small dessert/Dessert/After-meal drink Menu example <December menu> ■Aperitif■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramelized cake■Foie gras terrine with espresso jelly■Poached cod and milt gratin Grenoble style■Grilled Japanese black beef loin with truffle pomme puree■Stollen and sweet and sour apple compote■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Foie gras crème brulée Lemon-flavored rusk and kumquat coulis ■ Lobster and rich bisque ■ Grouper and seafood Saffron-flavored seafood jus ■ Grilled Japanese black beef loin and seasonal vegetables with red wine sauce ■ Caramel ice cream made with seaweed salt from Awaji ■ Special dessert by Kobe Geihinkan pastry chef ■ Bread and after-meal drinks

<What is included in the plan> Private room fee Menu: Pre-dinner treat/Appetizer/Appetizer/Appetizer/Fish dish/Meat dish/Bread/Small dessert/Dessert/After-dinner drink Menu example ■ Variety of caviar ■Seasonal cold appetizer ■Abalone appetizer ■A plate of live Canadian lobster ■Today's fish dish ■Poached Japanese black beef filet with truffle sauce ■Small dessert ■Special dessert by Kobe Geihinkan pastry chef ■Bread and after-dinner drink

<Menu example> With toast sake (can be changed to non-alcoholic) ・Pre-dinner delights ・Foie gras crème brûlée Lemon-flavored rusk and kumquat coulis ・Rich lobster bisque ・Sautéed Ezo abalone and liver risotto ・Pan-fried Japanese black beef fillet with seasonal vegetables, truffle sauce, caramel ice cream made with seaweed salt from Awaji, Kobe Geihinkan pastry chef's special dessert, bread, and drinks after the meal.

<Surprise at the Chapel> You can use the beautiful chapel attached to the Kobe State Guest House. After dinner, we invite you to the chapel and propose to you as a surprise. Please consult your proposal planner regarding the progress of the day. <Proposal Planner Support> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Preliminary inquiries can also be made by email. <Memorable French Dinner> A beautiful full-course meal made with plenty of luxurious ingredients will brighten up your special day. ■Comes with a glass of champagne for a toast <Example menu> ■Pre-dinner delights ■Salmon and scallops mi cuy Marinated autumn eggplant and persimmon vinaigrette ■Calf thymus and mountain chestnut fricassee ■Snow crab, citrus fruit, and avocado Mont Blanc ■Layered grilled golden sea bream and shiitake mushrooms, aroma of herbs ■Poiled Japanese black beef fillet, seasonal vegetables and truffle sauce ■Caramel ice cream with seaweed salt from Awaji ■Special dessert made by Kobe Geihinkan pastry chef ■Bread and after-meal drinks

<Surprise at the Chapel> You can use the beautiful chapel attached to the Kobe State Guest House. After the meal, we invite you to the chapel and make a surprise proposal with a bouquet of roses. <Proposal Planner Support> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Preliminary inquiries can also be made by email. <Memorable French Dinner> A beautiful full-course meal made with plenty of luxurious ingredients will brighten up your special day. ■Comes with a glass of champagne for a toast ◆Menu◆ ■Plate to welcome you ■Cold appetizers ■Hot appetizers ■Chef's recommended fresh fish ■Main dish ■Avend's sale ■Crepe Suzette (flambéed) ■Bread/drinks after the meal

<Surprise at the Chapel> You can use the beautiful chapel attached to the Kobe State Guest House. After dinner, we invite you to the chapel and propose to you as a surprise. Please consult your proposal planner regarding the progress of the day. <Proposal Planner Support> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Preliminary inquiries can also be made by email. <Memorable French Dinner> A beautiful full-course meal made with plenty of luxurious ingredients will brighten up your special day. ■Comes with a glass of champagne for a toast <Example menu> ■Pre-dinner delights ■Salmon and scallops mi cuy Marinated autumn eggplant and persimmon vinaigrette ■Calf thymus and mountain chestnut fricassee ■Snow crab, citrus fruit, and avocado Mont Blanc ■Layered grilled golden sea bream and shiitake mushrooms, aroma of herbs ■Poiled Japanese black beef fillet, seasonal vegetables and truffle sauce ■Caramel ice cream with seaweed salt from Awaji ■Special dessert made by Kobe Geihinkan pastry chef ■Bread and after-meal drinks

<Surprise at the Chapel> You can use the beautiful chapel attached to the Kobe State Guest House. After the meal, we invite you to the chapel and make a surprise proposal with a bouquet of roses. <Proposal Planner Support> Please feel free to contact us if you would like to leave a gift in advance or prepare a message plate. Preliminary inquiries can also be made by email. <Memorable French Dinner> A beautiful full-course meal made with plenty of luxurious ingredients will brighten up your special day. ■Comes with a glass of champagne for a toast ◆Menu◆ ■Plate to welcome you ■Cold appetizers ■Hot appetizers ■Chef's recommended fresh fish ■Main dish ■Avend's sale ■Crepe Suzette (flambéed) ■Bread/drinks after the meal

soup bread

Soup, hamburger, dessert, bread

Appetizers, soups, hamburgers, desserts, bread

Appetizers, soups, fish dishes, hamburgers, desserts, bread

Appetizer, soup, reindeer hamburger, omelette rice, dessert

<Date and time> August 23rd (Fri) to 25th (Sun), 2024, from around 16:00 to 20:30 ■ Recommended schedule ■ The handheld fireworks are scheduled to start around 18:30, so we recommend making a dinner reservation from 17:30 and moving to Rikyu Park around 19:00 to 19:30. <Information on the Rikyu Evening Cool Event> https://www.kobe-park.or.jp/rikyu/event/event-21294/ <What is included in the plan> ・Suma Rikyu Park admission ticket ・Handheld fireworks ・Bucket (1 for up to 6 people)

<Date and time> August 23rd (Fri) to 25th (Sun), 2024, from around 16:00 to 20:30 ■ Recommended schedule ■ The handheld fireworks are scheduled to start around 18:30, so we recommend making a dinner reservation from 17:30 and moving to Rikyu Park around 19:00 to 19:30. <Information on the Rikyu Evening Cool Event> https://www.kobe-park.or.jp/rikyu/event/event-21294/ <What is included in the plan> ・Suma Rikyu Park admission ticket ・Handheld fireworks ・Bucket (1 for up to 6 people)

*The fish dish in the course meal will be changed. *This is not available a la carte, so please order the course meal as well.

*This will be a change to the course meal. *This is not available a la carte, so please order the course meal as well.

*This will be a change to the course meal. *This is not available a la carte, so please order the course meal as well.

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.

*Image is for illustrative purposes only. *Ingredients may change without notice depending on the availability of ingredients. *A separate 10% service charge will be applied.

*Image is for illustrative purposes only. *Ingredients may change without notice depending on the availability of ingredients. *A separate 10% service charge will be applied.

*Image is for illustrative purposes only. *Ingredients may change without notice depending on the availability of ingredients. *A separate 10% service charge will be applied.

Because we gather on this occasion for various celebrations such as Shichi-Go-San, graduation ceremonies, entrance ceremonies, etc., you can have a commemorative photo taken by a professional photographer and leave a memorable one. We will take photos in the special atmosphere of the Kobe State Guest House.

You can leave an album of memories with professional photographers taking pictures of various celebrations such as Shichi-Go-San, graduation ceremonies, and entrance ceremonies. We will take pictures in the special atmosphere of Kobe State Guest House for about 30 minutes inside the building and garden. The content of the album is 8 pages in total, and the number of cuts is about 12.After using the album, you will receive data for about 100 cuts along with the album.

<Cold hors d'oeuvres for 4 people> ・Bagna cauda・Quiche Lorraine・Angel shrimp cocktail and smoked salmon・Marinière of seafood and colorful vegetables・Assorted cold meats・Short pasta salad