<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-February> ■Pre-dinner delights ■Smoked yellowtail and seafood tartare floating on Awaji onion brute ■Foie gras crème brûlée Lemon-flavored rusk and kumquat coulis ■Quet and seafood bouillabaisse Tailored ■Meat dishes (Please choose one from the following) ・Ezo venison roti and ragu with the aroma of dukkah spices ・Grilled Japanese black beef loin served with seasonal vegetables (¥1,650) ・Poiled Japanese black beef fillet seasonal Vegetables and truffle sauce (¥2,800) ■Caramel ice cream made with seaweed salt from Awaji ■Kobe Geihinkan pastry chef's special dessert ■Bread, after-meal drinks <March to May menu> ■Pre-meal delights ■Kannabe clear stream salmon mi-・Cucumber and potato pancakes ■ Fricassee of lead veau, mushrooms, and white asparagus ■ Sole tongue, red snow crab, and Suma seaweed wrapped in part filo ■ Meat dishes (please choose one from the following) ・Lamb and petit salé Presse - Grilled Japanese black beef loin served with spring beans and seasonal vegetables (+¥1,650) - Poiled fillet of Japanese black beef with seasonal vegetables and truffle sauce (+¥2,800) ■ Blancmange with salted seaweed from Awaji ■ Kobe State Guest House Pastry chef's special dessert ■Bread and after-meal drink

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 ■ 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

soup bread

Soup, hamburger, dessert, bread

Appetizers, soups, hamburgers, desserts, bread

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

<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)

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.