Menu (until March 16th) Appetizer: Steamed white fish in sake, with a moderate amount of vinegar, five-colored rice crackers, Mibu greens, three-colored fan, pumpkin ladle appetizer, Rikyu gluten, Camlosss, three-colored rink, pumpkin ladle appetizer, Rikyu gluten, Camlosss, rlosss rinkt, gt, rinka, sft, pt, ; mugwort tofu, sea urchin, split soy sauce, flounder temari sushi, sea bream, tuna, sashimi with soy sauce and wasabi, red watercress, three-colored striped boiled tofuz, Higashiyama, Nishi 影響, three, as leal, aadzal's sionals dlyahet, Higashir, let. ish, Kujo leek, Yoshino bean paste, ground ginger, Guérande, roasted sesame bowl, fan-shaped radish, yuba, plum gluten and conger eel Yahatama roll, sprinkled yuzu rice, eighth gene 您Assortment of five seasonal dishes in a small bowl - Rolled egg in dashi broth - Dried small sardines - Konbu tsukudani soup - Hatcho miso-based nametake mush？ /17) - Appetizer - Steamed white fish with sake - Adjusted vinegar - Firefly squid - Mibuna greens - Three-colored cherry blossom appetizer - Rikyu gluten, Camembert cheese, smoked salmon - Grilled shrimp and eggshug - Flounder and cherry blossom sushi - Sea bream - Tuna - Sashimi with soy sauce and wasabi - Red watercress - Three-colored lined tofu - Higashiyama, Nishihaji, Tsurunoko tofu - Three f斯拉夫烤芝麻碗、扇形蘿蔔、腐竹、櫻花麵筋、星鰻八幡玉捲、灑上柚子飯、八代目義兵衛的“Okinakasumi”現煮米飯、鹹菜、五種時令菜餚小碗、高湯卷蛋、小沙丁魚乾、昆布糖果佃菜櫻八丁、花椒、菜花肉醬三葉草味。 *菜單和成分可能會根據季節和食材供應情況而變化。 *額外的飲料和食物需繳納 10% 的服務費和消費稅。

菜單（直到3/16）開胃菜：蒸的白魚，中醋，米布納·格林斯（Mibuna Greens），三色迷，南瓜鋼棒湯，白色味o，hishio-fu竹芽，鹹味，鹹味，乳房葉子，融化聯合國（海藻菜），rikyu-fu，camembertgi，煙熏包紮ea unchin，seay soy sauce split我Yuba，李子fu，Yuzu大米，第八代Gihei“ Okinakasumi”新鮮烹飪的米飯，泡菜，各種各樣的小碗中的五種時令蔬菜・Dashimaki egg, dried small sardines, konbu tsukudani soup, clear young shoots, mitsuba, kinome soup, orange, kiwi, strawberry, mint sweets, Hanamochi Kasumi peach, sesame dumps, sesoo sake, firefly squid with moderate vinegar, mibuna greens, three-color cherry blossoms, stewed soup, clear Sakura shrimp steamed bamboo shoots, bracken, petal lily root, kinome sashimi, sunals, bracken, shian, sashim, sashim, sashimi, sadh , mashim, sashim, sashimi, s閃flower spike, hassun Rikyu glutinous tofu, camembert cheese, smoked salmon, shrimp and egg wrapped in a cloth, skewered, rapeseed sesame-covered mugwort tofu, sea urchins, split soys, fellit syle, fel課, glelar課, split sady, fret, yreals sre刑聲, alet. leaf earth god, flower lotus root potted vegetable, bamboo shoots星鰻鳴卷、Yomogifu 豆腐皮、Sakurafu、Kinome 米、Hachidaime Gihei“Okinakasumi”現煮米飯、鹹菜、五種時令蔬菜小碗、高湯雞蛋捲、小沙丁魚乾、昆布佃煮湯、八丁味炸糖果、香果菜辣椒、香桃菜、香桃辣椒、蔬菜味。和組成可能因季節和食材供應情況而變化。

菜單（直到3月16日）開胃菜：蒸的白色魚，五色米布餅乾，中等醋，mibuna綠色，3顏色的迷，南瓜棒湯，白色味o，hishio-fu竹芽，毛毛，鹹味，乳房葉子，融化線，花尖峰，哈蘇（開胃菜）：rikpyu-fu，Femberembert，芝麻鮭魚魚線，花尖峰，燻水百上，草）：rikpyu ger Eel Narutomaki Yuba，Plum Fu，Yuzu米飯，第八代Gihei“ Okinakasumi”新鮮煮熟的米飯和泡菜Assortment of five seasonal dishes in a small bowl, dashi-maki egg, dried small sardines, konbu tsukudani soup, clear young shoots, mitsuba, kinome soup, orange, kiwi, strafm, swey, strawberrys, swel. 3/17) - Appetizer, steamed white fish in sake, firefly squid with moderate vinegar, mibuna greens, three-color cherry blossoms, stewed soup, clear soup, steamed cherry shrimp, bamboo shots, imal, soti sunykleh, bamboo shoots, steamed sea urchin, sashimi soy sauce, wasabi, red watercress, three-colored line, flower spike, hassun, Rikyu glutinous tofu, camembert cheese, smoked salmon, shrim sauce, flounder and cherry blossom sushi, grilled duck loin花椒葉烤沖繩鱒魚、土地公、花蓮藕盆栽、竹筍、星鰻鳴卷、艾蒿麵筋腐竹、櫻花麵筋、木目米、八代目義兵衛的「沖繩中澄」現煮米飯、鹹菜、時令五種小碗、高湯卷蛋、小沙丁魚乾、香緹豆、芝麻辣椒、水煮糖辣椒、香番茄香煎辣椒、蔬菜香辣椒、香番茄香辣椒、香番茄紅、香燒香辣椒糖、香果香煎辣椒糖、香果香煎辣椒、香杯。 ※照片僅供參考。 *菜單和成分可能會根據季節和食材供應情況而變化。 *額外的飲料和食物需繳納 10% 的服務費和消費稅。

Menu (until March 16th) Appetizer: Steamed white fish in sake, with a moderate amount of vinegar, five-colored rice crackers, Mibu greens, three-colored fan, pumpkin ladle appetizer, Rikyu gluten, Camlosss, three-colored rink, pumpkin ladle appetizer, Rikyu gluten, Camlosss, rlosss rinkt, gt, rinka, sft, pt, ; mugwort tofu, sea urchin, split soy sauce, flounder temari sushi, sea bream, tuna, sashimi with soy sauce and wasabi, red watercress, three-colored striped boiled tofua, Higashiyama, Nishis a hknay orhzrionr, Hitashir, Hrional ori Oleh, Higashir, Hrarzal, Higashik, wai leh, aadion ish, Kujo leek, Yoshino bean paste, ground ginger, Guérande, roasted sesame bowl, fan-shaped radish, yuba, plum gluten and conger eel Yahatama roll, sprinkled yuzu rice, eighth gene 您Assortment of five seasonal dishes in a small bowl - Rolled egg in dashi broth - Dried small sardines - Konbu tsukudani soup - Hatcho miso-based nametake mushrooms - Mitsuba (hot ginger) - Sansho sweetsd nametake moo /17) - Appetizer - Steamed white fish with sake - Adjusted vinegar - Firefly squid - Mibuna greens - Three-colored cherry blossom appetizer - Rikyu gluten, Camembert cheese, smoked salmon - Grilled shrimp and eggshug - Flounder and cherry blossom sushi - Sea bream - Tuna - Sashimi with soy sauce and wasabi - Red watercress - Three-colored lined tofu - Higashiyama, Nishihaji, Tsurunoko tofu - Three f斯拉夫烤芝麻碗、扇形蘿蔔、腐竹、櫻花麵筋、星鰻八幡玉捲、灑上柚子飯、八代目義兵衛的“Okinakasumi”現煮米飯、鹹菜、五種時令菜餚小碗、高湯卷蛋、小沙丁魚乾、昆布糖果佃菜櫻八丁、花椒、菜花肉醬三葉草味。 *菜單和成分可能會根據季節和食材供應情況而變化。 *額外的飲料和食物需繳納 10% 的服務費和消費稅。

菜單（直到3月16日）開胃菜：蒸的白色魚，五色米布餅乾，中等醋，mibuna綠色，3顏色的迷，南瓜棒湯，白色味o，hishio-fu竹芽，毛毛，鹹味，乳房葉子，融化線，花尖峰，哈蘇（開胃菜）：rikpyu-fu，Femberembert，芝麻鮭魚魚線，花尖峰，燻水百上，草）：rikpyu ger Eel Narutomaki Yuba，Plum Fu，Yuzu米飯，第八代Gihei“ Okinakasumi”新鮮煮熟的米飯和泡菜Assortment of five seasonal dishes in a small bowl, dashi-maki egg, dried small sardines, konbu tsukudani soup, clear young shoots, mitsuba, kinome soup, orange, kiwi, strafm, swey, strawberrys, swel. 3/17) - Appetizer, steamed white fish in sake, firefly squid with moderate vinegar, mibuna greens, three-color cherry blossoms, stewed soup, clear soup, steamed cherry shrimp, bamboo shots, imal, soti sunykleh, bamboo shoots, steamed sea urchin, sashimi soy sauce, wasabi, red watercress, three-colored line, flower spike, hassun, Rikyu glutinous tofu, camembert cheese, smoked salmon, shrim sauce, flounder and cherry blossom sushi, grilled duck loin花椒葉烤沖繩鱒魚、土地公、花蓮藕盆栽、竹筍、星鰻鳴卷、艾蒿麵筋腐竹、櫻花麵筋、木目米、八代目義兵衛的「沖繩中澄」現煮米飯、鹹菜、時令五種小碗、高湯卷蛋、小沙丁魚乾、香緹豆、芝麻辣椒、水煮糖辣椒、香番茄香煎辣椒、蔬菜香辣椒、香番茄香辣椒、香番茄紅、香燒香辣椒糖、香果香煎辣椒糖、香果香煎辣椒、香杯。 ※照片僅供參考。 *菜單和成分可能會根據季節和食材供應情況而變化。 *額外的飲料和食物需繳納 10% 的服務費和消費稅。

菜單（直到3月16日）開胃菜：蒸的白色魚，五色米飯餅乾，中等含有醋的米布，米布（Mibu Watercress，三色條紋中型八英寸板，比目魚Temari壽司，Akakai Temari壽司，甜蝦，魚子醬，啞光奶酪油，並強姦盛開蔬菜，木菜籽，芝麻子花肉， okinakasumi」泡菜的新鮮煮飯Assortment of five seasonal dishes in a small bowl, dashi-maki egg, dried small sardines, konbu tsukudani soup, clear young shoots, mitsuba, kinome soup, orange, kiwi, strafm, swey, strawberrys, swel. 3/17) - Appetizer, steamed white fish in sake, firefly squid with moderate vinegar, mibuna greens, three-color cherry blossoms, stewed soup, clear soup, steamed cherry shrimp, bamboo shoots, nawamed sea urchin, sashimi soy sauce, wasabi, red watercress, three-colored line, flower spike, hassun, Rikyu glutinous tofu, camembert cheese, smoked salmon, shrim sauce, flounder and cherry blossom sushi, grilled duck loin花椒葉烤沖繩鱒魚、蓮藕主菜、黑毛和牛、九條蔥、筍飯、八代目吉部「沖繩中澄」現煮米飯、鹹菜、時令五種小碗菜餚、高湯雞蛋捲、小沙丁魚乾、昆布佃湯、八丁味炸糖果、碎花椒、橙子花椒、鹽、橙子果、香米辣椒、香米辣椒。 *菜單和成分可能會根據季節和食材供應情況而變化。 *額外的飲料和食物需繳納 10% 的服務費和消費稅。

菜單（直到3月16日）開胃菜：蛤，乳化的dashi，sencore pepper mibuna greens，五色的米飯餅乾和三色的風扇，南瓜桶湯，白色味o，鑽石形的麩質竹芽，毛毛，鹹味紅色雜種鹽烤，壽司橙色，比目魚醬，阿克壽司，西梅鱈魚，甜板魚，甜壽司，新鮮壽司，巴壽司，巴香米西木，香果巴香果酸菜，甜草醬，鹹制的李子汁，透明的三菱，年輕芽，Kinome，糖果Hanamochi kas！湯，湯，三菱，幼蟲，幼蟲，糖果，糖果，櫻花，新鮮的糖果芝麻餃子和稀醬油*照片僅供參考。 *菜單和成分可能會根據季節和食材供應情況而變化。 *額外的飲料和食物需繳納 10% 的服務費和消費稅。

[Crisantemo 菜單～菊花～] ■餐前美食■煙熏鰤魚生牛肉片菊水田園風■ ～冷意大利麵～ 柚子窯冷霞蟹和鮭魚子■北海道扇貝和龍蝦蘿蔔餡餅■新鮮魚和炒魚白菊芋絲絨 ■ 丹波黑雞巴羅汀 ■ 糕點師特製甜點 ■ Piccoli dolci ■Pane ■Caffe *照片僅供參考。 *菜餚內容和成分可能會根據季節和購買情況而變化。 *額外飲品和菜餚需加收10%的服務費和消費稅。

[Crisantemo 菜單 ~菊花~] ■開胃酒■煙熏黃尾魚薄片，菊水花園風格■~冷麵食~柚子爐烤製的冷霞蟹和鮭魚子■北海道扇貝和龍蝦，蘿蔔果餡餅■鮮魚和炒白魚子餡餅，Pdolm■ 給您的黑雞捲濃香檳。 *照片僅供參考。 *菜單和成分可能會根據季節和食材供應情況而變化。 *額外的飲料和食物需繳納 10% 的服務費和消費稅。

[Pino Menu ~松~] ■餐前美食■煙燻鰤魚生牛肉片菊水田園風■~冷義大利麵~ 柚子窯冷霞蟹和鮭魚子■北海道扇貝和龍蝦蕪菁餡餅■新鮮魚澆炒魚白，耶路撒冷朝鮮薊天鵝絨 ■用黑毛日本瘦牛肉製成的羅蒂照燒紅酒醬 ■糕點師特製甜點 ■Piccoli dolci ■Pane ■咖啡 *照片僅供參考。 *菜餚內容和成分可能會根據季節和購買情況而變化。 *額外飲品和菜餚需加收10%的服務費和消費稅。

[Pino Menu ～松～] ■餐前小點■菊水園式煙熏黃尾魚薄片■～冷面～柚子爐烤製的冷霞蟹和鮭魚子■北海道扇貝和龍蝦配蘿蔔果餡餅■鮮魚和炒魚白配菊芋■烤碎肉和牛瘦肉配燒紅汁■;葡萄酒或香檳。 *照片僅供參考。 *菜單和成分可能會根據季節和食材供應情況而變化。 *額外的飲料和食物需繳納 10% 的服務費和消費稅。

[品嚐菜單～主廚套餐～] ■餐前美食■煙熏鰤魚生牛肉片菊水田園風■ ～冷意大利麵～ 柚子窯冷香住蟹和鮭魚子■北海道扇貝、龍蝦、蘿蔔餡餅■ 水煮鮮魚炒菜魚白、菊芋絲絨 ■黑毛和牛柳煎餅照燒紅酒醬 ■~主廚手工義大利麵~ 松露餃子 ■糕點師特製甜點 ■Piccoli dolci ■Pane ■咖啡 *照片僅供參考。 *菜餚內容和成分可能會根據季節和購買情況而變化。 *額外飲品和菜餚需加收10%的服務費和消費稅。

[品嚐菜單-主廚套餐] ■餐前享用■煙熏黃尾魚薄片，菊水花園風格■~冷麵食~柚子爐烤製的冷霞蟹和鮭魚子■北海道扇貝和龍蝦，蘿蔔果餡餅■鮮魚和炒銀魚的帕伊里，洋薑濃味■烤黑毛和牛裡脊配照紅糕點醬的意大利風味雞肉配肉醬種搭配]我們的侍酒師將根據您的喜好和心情提出建議，例如葡萄酒或香檳。 *照片僅供參考。 *菜單和成分可能會根據季節和食材供應情況而變化。 *額外的飲料和食物需繳納 10% 的服務費和消費稅。