Chef’s Special Course
Lunch：240 Euro
Menu change every month.
Kumidashi (plain hot water)
Tsubotsubo (dish served in a pot-like tableware)
Meshi (rice)
Shiru (soup)
Mukozuke (sashimi using seasonal fish)
Nimonowan (soup made with seasonal ingredients)
Azukebachi (a side dish)
Aemono (vegetables, chopped fish, or shellfish dressed with sauce)
Hashiarai (simple and light soup)
Hassun (assorted dishes using the best seasonal ingredients from the mountain and sea)
Yuto (dish made by pouring hot water over charred or roasted rice and putting a little salt over it)
Ko-no-mono (pickled vegetables)
Omogashi (sweets made from red bean paste)
Ousu (matcha)
Shortened Kaiseki Course
Lunch：120 Euro
Menu change every month.
Kumidashi (plain hot water)
Sakizuke(A light dish served at the beginning of the course and is often marinated food or vegetable dish)
Mukozuke (sashimi using seasonal fish)
Tsubotsubo (dish served in a pot-like tableware)
Shiru (soup)
Yakimono (Char-broiled fish, etc.)
Shiizakana (A special dish we especially recommend)
Takiawase (Assortment of separately cooked vegetables, seafood, meat etc. )
Meshi (rice)
Ko-no-mono (pickled vegetables)
Omogashi (sweets made from red bean paste)
Ousu (matcha)
Precautions
If you’re going to make a reservation for multiple people, please order the same course for everyone.
Chef’s Special Course
Dinner：360 Euro
Menu change every month.
Kumidashi (plain hot water)
Tsubotsubo (dish served in a pot-like tableware)
Meshi (rice)
Shiru (soup)
Mukozuke (sashimi using seasonal fish)
Nimonowan (soup made with seasonal ingredients)
Azukebachi (a side dish)
Aemono (vegetables, chopped fish, or shellfish dressed with sauce)
Shutou (salted fish guts of a skipjack tuna, a bonito)
Hashiarai (simple and light soup)
Hassun (assorted dish using the best seasonal ingredients from the mountain and sea)
Yuto (dish made by pouring hot water over charred or roasted rice and putting a little salt over it)
Ko-no-mono (pickled vegetables)
Omogashi (sweets made from red bean paste)
Higashi (dried sweets)
Ousu (matcha)
Shortened Kaiseki Course
Lunch：180 Euro
Menu change every month.
Kumidashi (plain hot water)
Sakizuke (A light dish served at the beginning of the course and is often marinated food or vegetable dish)
Mukozuke (sashimi using seasonal fish)
Tsubotsubo (dish served in a pot-like tableware)
Shiru (soup)
Yakimono (Char-broiled fish, etc.)
Nimonowan (soup made with seasonal ingredients)
Shiizakana (A special dish we especially recommend)
Takiawase (Assortment of separately cooked vegetables, seafood, meat etc. )
Meshi (rice)
Ko-no-mono (pickled vegetables)
Omogashi (sweets made from red bean paste)
Ousu (matcha)
Precautions
If you’re going to make a reservation for multiple people, please order the same course for everyone.
