Chef's choice course 8,000 yen (8,800 yen)

8800 yen(Tax included)

A monthly changing course menu making use of seasonal ingredients.

February 2025 Course

[Appetizer] Steamed abalone and rape blossoms with pureed Shogoin turnip

[Soup] Yao burdock and scallops, bamboo shoots and young shoots

[Sashimi] Five kinds of fresh seasonal fish

[Grilled dish] White tilefish grilled with butterbur shoots and miso paste

[Stew] Shrimp potato buns and cloud roe stewed with grated daikon

[Special dish] Thinly sliced filefish with liver ponzu sauce

[Main dish] Wagyu lean steak

[Meal] Yellowtail, daikon radish, and dried mullet roe served in a clay pot

[Sweets] Baked apple ice cream

The contents may change depending on the purchasing situation.

Please note.

Available days for reservation: Monday to Sunday, holidays, days before holidays

2025/02/13 update