[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.

■Date and time: Friday, August 11, 2023 - Tuesday, August 15, 2023 ◇ Obon special course 11,500 yen Enjoy before meals Lightly smoked amberjack Red paprika and nut mousse Awaji onion velouté and edamame blancmange Tuna Scallops and conger conger tartar with green curry flavor, Vin jaune mousse, Golden sea bream vapor, octopus, and savory vegetables ragu, Seafood and saffron bouillon, Japanese black beef fillet poiled with summer vegetables, truffle sauce, Rouen style Somen small dessert Vanilla scented peach compote and mousse Peach Melba Rouen style

[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.