懐石コース
Kaiseki Course 'Fuji'
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Matsutake mushroom, Freshwater prawn, Scallop with Orange Vinegar Julep
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Steamed egg custard of Foie-gras and Truffle
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Sashimi of Natural fresh fish with Chef's recommended condiments
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Toro Pacific saury from Hokkaido with Ume plum and Dried bonito flakes sauce
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Abalone and Shimeji mushrooms sauteed in Local seaweed butter
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Sirloin of Japanese black beef and daikon radish with leek, myoga, black seven spice
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Japanese ceramic kettle-cooked rice with Side dishes and Red miso soup
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Seasonal dessert
Kaiseki Course 'Aoi'
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Assorted Autumn Flavors
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Bowl of simmered Barracuda and Gensuke radish
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Sashimi of Natural fresh fish with Chef's recommended condiments
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Steamed egg custard of Foie-gras and Truffle
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Sushi with Tuna and Salted sea urchin
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Low-temperature cooked fillet of Hitachi beef, Grilled matsutake mushroom
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Confit of Toro Pacific saury from Hokkaido
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Japanese ceramic kettle-cooked rice with Side dishes and Red miso soup
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Seasonal dessert
Kaiseki Course in Kobe beef steak
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Matsutake mushroom, Freshwater prawn, Scallop with Orange Vinegar Julep
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Steamed egg custard of Foie-gras and Truffle
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Sashimi of Natural fresh fish with Chef's recommended condiments
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Toro Pacific saury from Hokkaido with Ume plum and Dried bonito flakes sauce
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Abalone and Shimeji mushrooms sauteed in Local seaweed butter
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Kobe beef sirloin steak with your choice of 3 different condiments
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Japanese ceramic kettle-cooked rice with Side dishes and Red miso soup
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Seasonal dessert
