Using carefully selected local ingredients, we will be serving up a gorgeous special course just for the Christmas period. The main dish is a course where you can taste fresh fish from Yawatahama and Hinoide pork. Please enjoy this course with your loved ones on this special Christmas day. ■Menu [Appetizer] A combination of winter Spanish mackerel, chrysanthemum, and pomelo [Soup] Burdock potage [Fish dish] Fresh fish from Yawatahama and root vegetables [Meat dish] Roasted Hinoide pork and Ozu log-grown shiitake mushrooms [Rice dish] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will be serving up a gorgeous special course just for the Christmas period. You can enjoy the main dish of our branded beef "Aiki Beef", as well as a dessert made with citrus fruits. Be sure to come and enjoy this with someone special on this special Christmas day. ■Menu [Amuse-bouche] A pre-meal treat [Appetizer] A combination of winter Spanish mackerel, chrysanthemum, and pomelo [Soup] Burdock potage [Fish dish] Fresh fish from Yawatahama and root vegetables [Meat dish] Roasted Aiiki Beef and Ozu log-grown shiitake mushrooms [Rice dish] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus fruits [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will be offering a gorgeous special course only available during the Christmas period. Recommended for those who want to spend a special dinner time with their loved ones, this chef's course allows you to enjoy two main dishes: Ehime Akane Wagyu beef fillet and Yawatahama spiny lobster. You can also enjoy our popular Luan-style sea bream rice and dessert. ■Menu [Amuse-bouche] Pre-meal treat [Appetizer] Combination of winter Spanish mackerel, chrysanthemum, and pomelo [Soup] Burdock potage [Fish dish] Roasted Yawatahama spiny lobster [Meat dish] Grilled Akane Wagyu beef fillet with local vegetables [Rice dish] Sea bream rice Luan-style [Dessert] Chocolate terrine and citrus [After-meal drink] Coffee or tea

■Event details [Ozu Castle special charter tour x outdoor premium dinner] Ozu Castle is a nationally designated important cultural property and has a completely restored wooden castle tower. We will be holding a special autumn event "Outdoor Premium Dinner" in the castle town. In addition to a luxurious dinner prepared by a chef using Ehime's seasonal ingredients, we also offer a special private tour of Ozu Castle and live performances of the traditional Kagura and Gagaku performances, allowing you to spend an elegant night enjoying the town of Ozu as if you were the lord of the castle. Please enjoy. ■ Date and time (required time: approximately 3 hours and 30 minutes) 2023/9/30 (Sat) 17:00-20:30 (Meeting at 16:45) ■Meeting location: NIPPONIA HOTEL Ozu Castle Town Hotel Front *Restaurant "Luan" and address are different. When visiting, please come to the hotel front desk, 378 Ozu, Ozu City, Ehime Prefecture. ■ Capacity: Approximately 20 people ■ Includes: Full course meal, glass of sparkling wine, experience of entering Ozu Castle, special private tour of Ozu Castle, limited castle seal, Kagura viewing/Gagaku live performance■ Time schedule [16:45] NIPPONIA HOTEL Ozu Gather at the hotel reception in the castle town [17:15~] Experience entering Ozu Castle/Special private tour ・A local guide wearing armor will show you around the castle ・We will give you a limited castle stamp! [18:30~] Premium dinner with Kagura viewing and live Gagaku music [Around 20:30] Ends ■ Menu example [Amuse] Small pre-meal delights [Appetizer] Grilled sagoshi and grilled eggplant [Soup] Pumpkin Potage [Fish dish] Vapoule of fresh fish from Yawatahama, white wine sauce [Meat dish] Roasted Aihime beef with autumn root vegetables [Meal] Sea bream rice Le En style [Dessert] Crème d'Anjou of grapes from Uchiko [After-meal snack] Drinks: Coffee or Tea *We cannot accept orders for anniversary cakes or message plates for event dinners in advance or on the day. Please note.

We offer organic wine called ``Amore Eterno'', which means ``eternal love for you'', from a winery in Verona, Italy, the setting of Romeo and Juliet. Celebrate a couple's important anniversary with a wine made with love from organically grown grapes. ■Menu [Cheers wine (white or red)] [Appetizer] Grilled sagoshi and grilled eggplant [Soup] Pumpkin potage [Fish dishes] Vapoor of fresh fish from Yawatahama, white wine sauce [Meat dishes] Roasted Aihime beef Autumn root vegetables [Dessert] Crème d'Anju made with Uchiko grapes [After-meal drink] We also accept reservations for message plates (free) and anniversary cakes (charges apply). If you would like a message plate to add a message to your dessert, please write your message in the comments section using up to 15 characters. If you would like an anniversary cake, please select from the options (size 3 is recommended for 2 people).

■Chocolate "Shiruku Shokora" with a souvenir (1 box of 5 pieces) This raw chocolate made with silk powder from Ozu won the grand prize in the "Ehime Prefecture New Souvenir Product Development Project" contest. By using silk powder produced from Iyo raw silk and taking advantage of silk's inherent water retention properties, we have achieved a smooth melt-in-your-mouth texture. This is an assortment of 5 types of Kawachi Bankan, Mulberry Tea, Salted Butter Caramel, Sao Tome, and Praline that you can enjoy as if you are traveling to Ehime. *One box gift will be given to two people. ■Toasting with champagne ■Menu example February [Appetizer] Marinated squid from Yawatahama, garland chrysanthemum, and celery root [Soup] Potage of Jerusalem artichoke [Main dish] (Please choose one from the following) ・Fresh fish from Yawatahama and Ozu Log shiitake mushrooms, roasted Hinode pork, and cauliflower gratine [Meal] Tai-meshi, Le En style [Dessert] Ozu strawberry and white chocolate mousse [After-meal drink] March [Appetizer] First bonito and strawberry tartare [ Soup] Cauliflower potage [Main dish] (Please choose one from the following) ・Poiled mackerel from Yawatahama Fukinotou beurre noisette sauce ・Roast Hinode pork Taro Lyonnaise [Meal] Sea bream rice Le Un style [Dessert] Japanese black tea crème brûlée and citrus [after-meal drink]

■Chocolate "Shiruku Shokora" with a souvenir (1 box of 5 pieces) This raw chocolate made with silk powder from Ozu won the grand prize in the "Ehime Prefecture New Souvenir Product Development Project" contest. By using silk powder produced from Iyo raw silk and taking advantage of silk's inherent water retention properties, we have achieved a smooth melt-in-your-mouth texture. This is an assortment of 5 types of Kawachi Bankan, Mulberry Tea, Salted Butter Caramel, Sao Tome, and Praline that you can enjoy as if you are traveling to Ehime. *One box gift will be given to two people. ■With champagne toast ■Menu example This is a dinner course where you can enjoy a plate of Aihime beef. We offer carefully selected dinner courses using fresh fish from Yawatahama and seasonal vegetables purchased from local farmers, served on Tobe-yaki plates. Since Ehime is famous for sea bream, you can also enjoy Luan-style sea bream rice. February [Amuse] Pre-meal delights [Appetizer] Marinated squid from Yawatahama, garland chrysanthemum, and celery root combination [Soup] Potage of Jerusalem artichoke [Fish dishes] Fresh fish from Yawatahama and Ozu log shiitake mushrooms [Meat dishes] Aihime beef Roasted and cauliflower gratine [Meal] Sea bream rice Le En style [Dessert] Ozu strawberry and white chocolate mousse [After-meal drink] March [Amuse] Enjoyment before the meal [Appetizer] First bonito and strawberry Tartare [Soup] Cauliflower potage [Fish dish] Yawatahama Spanish mackerel poire, Fukinotou beurre noisette sauce [Meat dish] Roast Aihime beef, taro Lyonnaise [Meal] Sea bream rice, Le En style [Dessert] Japanese black tea crème brûlée and citrus [after-meal drink]

This seasonal full-course lunch menu features both fish and meat dishes made with fresh local fish from Yawatahama and other areas. Ehime is famous for its sea bream, so we also offer Ruan-style sea bream rice. Please feel free to use this menu for anniversaries and other special occasions. Menu example ■ September to November [Appetizer] Grilled grunt and grilled eggplant [Soup] Sweet potato potage [Fish dish] Fresh fish from Yawatahama and mushroom naage [Meat dish] Roasted Hinoide pork and taro galette [Meal] Sea bream rice Le Anne style [Dessert] Persimmon tarte tatin [Bread] [After-meal drink] ■ December to February [Appetizer] Assortment of Japanese Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Fresh fish from Yawatahama and root vegetables [Meat dish] Roasted Hinoide pork and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This seasonal full-course lunch includes both fish and meat dishes made with fresh local fish from Yawatahama and other areas. * Whole cake: The size of the cake will be prepared according to the number of people in your reservation * Message plate: Please write your desired message in the comments section Menu example ■ September to November [Appetizer] Grilled grunt and grilled eggplant [Soup] Sweet potato potage [Fish dish] Fresh fish from Yawatahama and mushroom naage [Meat dish] Roasted Hinoide pork and taro galette [Meal] Sea bream rice Le Anne style [Dessert] Persimmon tarte tatin [Bread] [After-meal drink] ■ December to February [Appetizer] Assortment of Japanese Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Fresh fish from Yawatahama and root vegetables [Meat dish] Roasted Hinoide pork and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' parties, dates, and meetings. Surprise them with a dessert served on a celebratory plate. ■Toast drink: A glass of sparkling wine or a glass of non-alcoholic sparkling wine ■Celebratory message plate: A complimentary message plate can be provided. If you would like one, please write your message in the comments section. Menu example ■ September to November [Appetizer] Grilled grunt and grilled eggplant [Soup] Sweet potato potage [Fish dish] Fresh fish from Yawatahama and mushroom naage [Meat dish] Roasted Hinoide pork and taro galette [Meal] Sea bream rice Le Anne style [Dessert] Persimmon tarte tatin [Bread] [After-meal drink] ■ December to February [Appetizer] Assortment of Japanese Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Fresh fish from Yawatahama and root vegetables [Meat dish] Roasted Hinoide pork and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

Menu [Appetizer] Assortment of appetizers, bonito, beets, and red fruits [Soup] Shiitake mushroom potage from Ozu [Fish dishes] Fresh fish from Yawatahama, yuzu pepper-flavored charred butter sauce [Meat dishes] Roasted Himekko chicken, taro gratin [Meal] Sea bream rice Le En style [Dessert] Persimmon and Japanese tea Autumn outfit [Drinks after the meal]

Menu [Appetizer] Assortment of appetizers, bonito, beets, and red fruits [Soup] Shiitake mushroom potage from Ozu [Fish dishes] Fresh fish from Yawatahama, yuzu pepper-flavored charred butter sauce [Meat dishes] Roasted Himekko chicken, taro gratin [Meal] Sea bream rice Le En style [Dessert] Persimmon and Japanese tea Autumn attire [Drinks after the meal]

Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Grilled grunt and grilled eggplant [Soup] Sweet potato potage [Main dish] (Please choose one from the following) ・Fresh fish from Yawatahama and mushroom naage ・Roasted Aihi beef and taro galette [Meal] Sea bream rice Le Anne style [Dessert] Persimmon tarte tatin [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Assortment of winter Spanish mackerel and pomelo [Soup] Burdock potage [Main dish] (Please choose one from the following) ・Fresh fish from Yawatahama and root vegetables ・Roasted Aihi beef and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This dinner course includes a plate of Ehime beef loin as the main dish. The course uses local ingredients such as fresh fish from Yawatahama, Ehime beef, and seasonal vegetables sourced from local farmers, and the menu is changed every three months in the hopes that diners can enjoy the delicious food of the season. The dishes are made from Tobe-yaki pottery, a type of pottery that Iyo is proud of, and we also offer Luan-style sea bream rice, a dish unique to Ehime, which is famous for sea bream. Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Grilled grunt and grilled eggplant [Soup] Sweet potato potage [Fish dish] Fresh fish from Yawatahama and mushroom naage [Meat dish] Roasted Aihi beef and taro galette [Meal] Sea bream rice Le Anne style [Dessert] Persimmon tarte tatin [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Combination of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Fresh fish from Yawatahama and root vegetables [Meat dish] Roasted Aihi beef and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This dinner course includes a main dish of beef loin from Ehime Prefecture. * Whole cake: The size of the cake will be prepared according to the number of people in the reservation * Message plate: Please write your desired message in the comments section Menu example ■ September-November [Amuse-bouche] Pre-meal treat [Appetizer] Grilled grunt and grilled eggplant [Soup] Sweet potato potage [Fish dish] Fresh fish from Yawatahama and mushroom naage [Meat dish] Roasted Aihi beef and taro galette [Meal] Sea bream rice Le Anne style [Dessert] Persimmon tarte tatin [Bread] [After-meal drink] ■ December-February [Amuse-bouche] Pre-meal treat [Appetizer] Assortment of Japanese Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Fresh fish from Yawatahama and root vegetables [Meat dish] Roasted Aihi beef and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' parties, dates, and meetings. Surprise them with a dessert served on a celebratory plate. ■Toast drink: A glass of sparkling wine or a glass of non-alcoholic sparkling wine ■Celebratory message plate: A complimentary message plate can be provided. If you would like one, please write your message in the comments section. Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Grilled grunt and grilled eggplant [Soup] Sweet potato potage [Fish dish] Fresh fish from Yawatahama and mushroom naage [Meat dish] Roasted Aihi beef and taro galette [Meal] Sea bream rice Le Anne style [Dessert] Persimmon tarte tatin [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Combination of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Fresh fish from Yawatahama and root vegetables [Meat dish] Roasted Aihi beef and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This luxurious dinner course includes roasted spiny lobster from Yawatahama and fillet of Ehime Akane Wagyu beef, a brand of black-haired Japanese beef raised on citrus fruits, a specialty of Ehime Prefecture. Enjoy the clean fat and delicious red meat of this brand of Japanese beef. The dishes are made from Tobe-yaki pottery, a type of pottery that Iyo is proud of, and we also serve Luan-style sea bream rice, a dish unique to Ehime, which is famous for sea bream. Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Grilled grunt and grilled eggplant [Soup] Sweet potato potage [Fish dish] Roasted spiny lobster from Yawatahama [Meat dish] Grilled Ehime Akane Wagyu beef filet with seasonal vegetables [Meal] Sea bream rice Le Anne style [Dessert] Persimmon tarte tatin [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Combination of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Roasted spiny lobster from Yawatahama [Meat dish] Grilled Ehime Akane Wagyu beef filet with seasonal vegetables [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' parties, dates, and meetings. Surprise them with a dessert served on a celebratory plate. ■Toast drink: A glass of sparkling wine or a glass of non-alcoholic sparkling wine ■Celebratory message plate: A complimentary message plate can be provided. If you would like one, please write your message in the comments section. Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Grilled grunt and grilled eggplant [Soup] Sweet potato potage [Fish dish] Roasted spiny lobster from Yawatahama [Meat dish] Grilled Ehime Akane Wagyu beef filet with seasonal vegetables [Meal] Sea bream rice Le Anne style [Dessert] Persimmon tarte tatin [Bread] [After-meal drink] ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Combination of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Roasted spiny lobster from Yawatahama [Meat dish] Grilled Ehime Akane Wagyu beef filet with seasonal vegetables [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

This luxurious dinner course features roasted spiny lobster from Yawatahama and a fillet of Ehime Akane Wagyu beef, a brand of black-haired Japanese beef raised on citrus fruits, a specialty of Ehime Prefecture. Enjoy the clean fat and delicious red meat of this brand of Japanese beef. In addition, you can enjoy two dishes of "specialties" prepared by the chef. Recommended for special occasions. The dishes are made of Tobe-yaki pottery, a type of pottery that Iyo is proud of, and we also serve Luan-style sea bream rice, a dish unique to Ehime, which is famous for sea bream. Menu example ■ September to November [Amuse-bouche] Pre-meal treat [Appetizer] Grilled grunt and grilled eggplant [Soup] Sweet potato potage [Fish dish] Roasted Yawatahama spiny lobster [Meat dish] Grilled Ehime Akane Wagyu beef fillet with seasonal vegetables [Meal] Sea bream rice Le An style [Bread] [After-meal drink] [Chef's specialty using seasonal ingredients] 2 dishes [Dessert] Persimmon tarte tatin ■ December to February [Amuse-bouche] Pre-meal treat [Appetizer] Combination of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Roasted Yawatahama spiny lobster [Meat dish] Grilled Ehime Akane Wagyu beef fillet with seasonal vegetables [Meal] Sea bream rice Le Anne style [Chef's specialty using seasonal ingredients] 2 dishes [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

■Chef's special course■Champagne toast■A bouquet of 12 red roses with the message "Will you be my wife?" (Must be reserved 3 days in advance. If reserved too late, there is a possibility that the item will not be available) ■Proposal planner to help with the surprise on the day■Message plate (Please enter your message in the comments section.) Example of a menu for one day [Amuse-bouche] A pre-meal treat [Appetizer] A combination of winter Spanish mackerel and pomelo [Soup] Burdock potage [Fish dish] Fresh fish and root vegetables from Yawatahama [Meat dish] Roasted Aihime beef and Ozu log-grown shiitake mushrooms [Meal] Sea bream rice Le Anne style [Dessert] Chocolate terrine and citrus [Bread] [After-meal drink]

One plate (hamburger, soup, etc.), dessert, bread

Appetizers, soups, hamburgers, desserts, bread

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.