
Chef's choice course 8,000 yen (8,800 yen)
8800 yen(Tax included)
- 9items
- 2-12persons
A monthly changing course menu making use of seasonal ingredients.
Course menu
August 2025 Course
[Appetizer] Summer vegetable salad with watermelon jelly
[Clean soup] Steamed conger eel and matsutake mushroom in earthenware pot
[Sashimi] Five kinds of fresh seasonal fish
[Grilled dish] White tilefish with koji soy sauce and saikyo miso sauce
[Simmered dish] Steamed stewed conger eel in Domyoji style with yuba and sansho pepper
[One dish] Grilled eggplant and sea urchin with yam somen noodles
[Main dish] Wagyu beef steak, fig and muscat spring rolls
[Meal] Corn and seaweed rice cooked in a clay pot
[Sweets] Warabimochi
The contents may change depending on the purchasing situation.
Please note.
- Available days for reservation
- Monday to Sunday, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 17:00 on the day of your visit
2025/08/02 update