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

8800 yen(Tax included)

A monthly changing course menu making use of seasonal ingredients.

April 2025 Course

[Appetizer] Spring vegetables with sesame and vinegar

[Clear soup] Clams and thin beans steamed in Domyoji style with new onions and white miso

[Sashimi] Five kinds of fresh seasonal fish

[Grilled food] Edo-style grilled swordfish with salt

[Stew] New potato buns and Sakura trout, Nirayubaan

[Special dish] Grilled Densuke conger eel, asparagus, new lotus root, yellow vinegar

[Main dish] Wagyu lean steak

[Meal] Firefly squid rice in a clay pot

[Sweet] Navel orange sherbet

The contents may change depending on the purchasing situation.

Please note.

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

2025/03/29 update