The model menu of December
December 15, 2017
Menu 43,200 yen
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Seasoned salmon roe
Mixed seeds of summer cypress with chicken
Salted and dried mullet roe
Fish and egg cake
Stewed beef tongue
Shrimp with moromi miso
The Soup
Soup of crab and sesame tofu
The Sashimi
Yellowtail
Fatty meat of tuna
The Side Dish
Steamed savory custard with soy milk skin and soft-shelled turtle
The Grilled Food
Grilled lightly marinated butterfish
The Steamed Food
Simmered turnip, carrot and Kujyo leek
The Rice
Cooked rice with taro and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled Chinese cabbage mixed with kelp
Salt-pickled Mibuna leaves mixed with sesame and hot red peppers
Salt-pickled mixed vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, pear and strawberry
The Sweet
Steamed bun made from buckwheat with adzuki bean jam
Menu of 48,600 yen
The Appetizer
Kelp-flavored tilefish with vinegar jelly
The Soup
Soup of crab and sesame tofu
The Sashimi
Yellowtail
Fatty meat of tuna
The Side Dish
Steamed and grilled snow crab
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Seasoned salmon roe
Mixed seeds of summer cypress with chicken
Salted and dried mullet roe
Fish and egg cake
Stewed beef tongue
Shrimp with moromi miso
The Grilled Food
Grilled lightly marinated butterfish
The Steamed Food
Simmered turnip, carrot and Kujyo leek
The Rice
Cooked rice with taro and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled Chinese cabbage mixed with kelp
Salt-pickled Mibuna leaves mixed with sesame and hot red peppers
Salt-pickled mixed vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, pear and strawberry
The Sweet
Steamed bun made from buckwheat with adzuki bean jam
Menu of 54,000 yen
The Appetizer
Kelp-flavored tilefish with vinegar jelly
The Soup
Soup of crab and sesame tofu
The First Sashimi
Thin sliced yellowtail
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Steamed and grilled snow crab
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Seasoned salmon roe
Mixed seeds of summer cypress with chicken
Salted and dried mullet roe
Fish and egg cake
Stewed beef tongue
Shrimp with moromi miso
The Grilled Food
Grilled lightly marinated butterfish
The Steamed Food
Simmered turnip, carrot and Kujyo leek
The Rice
Cooked rice with taro and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled Chinese cabbage mixed with kelp
Salt-pickled Mibuna leaves mixed with sesame and hot red peppers
Salt-pickled mixed vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, pear and strawberry
The Sweet
Steamed bun made from buckwheat with adzuki bean jam
Menu Omakase at the market price
The Appetizer
Lightly grilled Japanese lobster with vinegar jelly
The Soup
Soup of crab and sesame tofu
The First Sashimi
Thin sliced blow fish
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Steamed and grilled snow crab
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Seasoned salmon roe
Mixed seeds of summer cypress with chicken
Salted and dried mullet roe
Fish and egg cake
Stewed beef tongue
Shrimp with moromi miso
The Grilled Food
Grilled lightly marinated butterfish
The Steamed Food
Simmered turnip, carrot and Kujyo leek
The Vinegary Food
Lightly grilled soft roe of blow fish
The Rice
Cooked rice with taro and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled Chinese cabbage mixed with kelp
Salt-pickled Mibuna leaves mixed with sesame and hot red peppers
Salt-pickled mixed vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, pear and strawberry
This photo is for illustrative purpose.
Notification of Revision of Charges Kyoto Kitcho Arashiyama
December 1, 2017
This is to notify you that effective January 1, 2018, we will increase the charges of our courses.Therefore, we will use new charges for the reservation after January 1, 2018.
※ You can click the following Price List to enlarge.
※ With regard to the reservation until December 31, 2017, only if you make a reservation on January 1 to December 31, 2018, we accept your reservations at before revision of charges.
We thank you for your understanding in this matter and we looking forward to continuing to provide you with excellent service.
The model menu of November
November 2, 2017
This photo is for illustrative purpose.
Menu 43,200 yen
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Soup
Clear soup of pike conger and Matsutake mushroom
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Steamed savory custard with soy milk skin
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, carrot, Shiitake mushroom and Kujyo leek
The Rice
Cooked rice with Matsutake mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
Menu of 48,600 yen
The Appetizer
Persimmon, shrimp and vegetables with vinegar jelly
Salted and dried mullet roe with turnip
The Soup
Clear soup of pike conger and Matsutake mushroom
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Snow Crab
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, carrot, Shiitake mushroom and Kujyo green leek
The Rice
Cooked rice with Matsutake mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
Menu of 54,000 yen
The Appetizer
Persimmon, shrimp and vegetables with vinegar jelly
Salted and dried mullet roe with turnip
The Soup
Clear soup of pike conger and Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Snow Crab
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, carrot, Shiitake mushroom and Kujyo green leek
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
Menu Omakase at the market price
The Appetizer
Persimmon, shrimp and vegetables with vinegar jelly
Salted and dried mullet roe with turnip
The Soup
Clear soup of pike conger and Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Japanese lobster and fatty meat of tuna
The Side Dish
Snow Crab
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with steamed chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, Kujyo leek, and grilled chicken
The Vinegary food
Steamed abalone and some vegetables with vinegar jelly
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
The model menu of October
October 2, 2017
The model menu of October
Menu 43,200 yen
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Soup
Clear soup of pike conger
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Steamed savory custard with conger eel and baby taro
The Grilled Food
Grilled barracuda with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Rice
Cooked rice with some kinds of mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
Menu 48,600 yen
The Appetizer
Boiled blue crab and vegetables with vinegar jelly
The Soup
Clear soup of pike conger
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Steamed savory custard with conger eel and baby taro
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Grilled Food
Grilled barracuda with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Rice
Cooked rice with some kinds of mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
Menu 54,000 yen
The Appetizer
Boiled blue crab and vegetables with vinegar jelly
The Soup
Clear soup of pike conger with Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Side Dish
Steamed savory custard with conger eel and baby taro
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Rice
Cooked rice with Matsutake mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
Menu Omakase at the market price
The Appetizer
Grilled abalone and vegetables with vinegar jelly
The Soup
Clear soup of pike conger with Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Lightly grilled Japanese lobster and fatty meat of tuna
The Side Dish
Grillled Matsutake mushroom
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Vinegary food
Grilled ell and vegetables with vinegar jelly
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
The model menu of September
September 20, 2017
The model menu of September
Menu 43,200 yen
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Soup
Clear soup of pike conger
The Sashimi
Sea bream
Fatty meat of tuna
The Grilled Food
Grilled sweet fish with salt
The Side Dish
Cold soy milk skin soup with deep-fried pick conger
The Steamed Food
Grilled eggplant, Shiitake mushroom, pumpkin,
and Manganji sweet pepper
The Rice
Cooked rice with sweet fish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pear and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red bean jam)
Menu of 48,600 yen
The Appetizer
Lightly grilled Japanese lobster and seasonal vegetables
The Soup
Clear soup of pike conger
The Sashimi
Japanese sea bass
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold soy milk skin soup with deep-fried pike conger
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Steamed Food
Grilled eggplant, pumpkin, Shiitake mushroom
and Manganji sweet pepper
The Rice
Cooked rice with sweetfish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pair, and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red beans jam)
Menu of 54,000 yen
The Appetizer
Lightly grilled Japanese lobster and seasonal vegetables
The Soup
Clear soup of pike conger
The First Sashimi
Japanese sea bass
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold soy milk skin soup with deep-fried pike conger
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Steamed Food
Grilled eggplant, pumpkin, Shiitake mushroom
and Manganji sweet pepper
The Rice
Cooked rice with sea bream
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pair, and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red beans jam)
Menu Omakase at market price
The Appetizer
Lightly grilled Japanese lobster and seasonal vegetables
The Soup
Clear soup of pike conger with Matsutake mushroom
The First Sashimi
Japanese sea bass
The Second Sashimi
Lightly grilled Japanese lobster and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
(Our cooking staff grills them in front of you.)
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Steamed Food
Grilled eggplant, pumpkin, Shiitake mushroom
and Manganji sweet pepper
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pair, and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red beans jam)
The model menu of June
June 2, 2017
This photo is for illustrative purpose.
Menu 43,200 yen
The Some Kinds of Appetizer
Deep-fried pike conger marinated in spicy sauce
Boiled abalone with vinegar sauce
Simmered sweet potato
Seasoned stem of taro
Sushi of striped jack
Fish noodles
Grilled beef
The Soup
Clear soup of pike conger
The Sashimi
Red spotted grouper
Fatty meat of tuna
The Side Dish
Home-made to-fu with sea urchin
The Grilled Food
Charcoal-grilled sweetfish with salt
The Steamed Food
Simmered Kamonasu eggplant, Manganji pepper,
taro, and pumpkin
The Rice
Cooked rice with burdock and grilled eel
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, mango and cherries
The Sweet
Sweetened sesame to-fu with sweet red beans
Menu 48,600 yen
The Appetizer
Seared octopus and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The Sashimi
Red spotted grouper
Fatty meat of tuna
The Side Dish
Home-made to-fu with sea urchin
The Some Kinds of Appetizer
Deep-fried pike conger marinated in spicy sauce
Boiled abalone with vinegar sauce
Simmered sweet potato
Seasoned stem of taro
Sushi of striped jack
Fish noodles
Grilled beef
The Grilled Food
Charcoal-grilled sweetfish with salt
The Steamed Food
Simmered Kamonasu eggplant, Manganji pepper,
taro, and pumpkin
The Rice
Cooked rice with burdock and grilled eel
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, mango and cherries
The Sweet
Sweetened sesame to-fu with sweet red beans
Menu 54,000 yen
The Appetizer
Seared octopus and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced red spotted grouper
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Side Dish
Home-made to-fu with sea urchin
The Some Kinds of Appetizer
Deep-fried pike conger marinated in spicy sauce
Boiled abalone with vinegar sauce
Simmered sweet potato
Seasoned stem of taro
Sushi of striped jack
Fish noodles
Grilled beef
The Grilled Food
Charcoal-grilled sweetfish with salt
The Steamed Food
Simmered Kamonasu eggplant and grilled eel
The Rice
Cooked rice with ginger
topped with sautéed lotus’s loots and boiled whitebait
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, mango and cherries
The Sweet
Sweetened sesame to-fu with sweet red beans
Menu Omakase at market price
The Appetizer
Sea urchin and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced red spotted grouper
The Second Sashimi
Seared Japanese lobster and fatty meat of tuna
The Side Dish
Charcoal-grilled green and white asparagus
(Our cook grills them in your room.)
The Some Kinds of Appetizer
Deep-fried pike conger marinated in spicy sauce
Abalone with vinegar sauce
Simmered sweet potato
Seasoned stem of taro
Sushi of striped jack
Fish noodles
Grilled beef
The Grilled Food
Charcoal-grilled sweetfish with salt
The Steamed Food
Simmered Kamonasu eggplant, Manganji pepper,
taro and pumpkin
The Vinegared Food
Grilled eel and vegetables with vinegar jelly
The Rice
Cooked rice with ginger
topped with sautéed lotus’s roots and boiled whitebait
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, mango and cherries
The Sweet
Sweetened sesame to-fu with sweet red beans
The model menu of May
May 1, 2017
This photo is for illustrative purpose.
Menu 43,200 yen
The Some Kinds of Appetizer
Simmered abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Seasoned stems of taro
Boiled broad beans
Stewed beef tongue
Fish and egg cake
The Soup
Clear soup of fat cod
The Sashimi
Flatfish
Fatty meat of tuna
The Side Dish
Steamed red beans rice and sea bream
(Chimaki style)
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bracken fern rolled by deep-fried to-fu,
Shiitake mushroom, pumpkin and Manganji pepper
The Rice
Cooked rice with taro and grilled chicken
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled Oriental pickling melon
Salt-pickled vegetables flavored with plum sauce
Salt-pickled Chinese yam
Simmered kelp
The Dessert
Melon, grapefruit jelly, mango and cherry
The Sweet
Bracken-starch dumpling with soybean flour
Menu 48,600 yen
The Appetizer
Seared shrimp and water shield in Tosa vinegar
The Soup
Clear soup of fat cod
The Sashimi
Flatfish
Fatty meat of tuna
The Side Dish
Steamed red beans rice and sea bream
(Chimaki style)
The Some Kinds of Appetizer
Simmered abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Seasoned stems of taro
Boiled broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bracken fern rolled by deep-fried to-fu,
Shiitake mushroom, pumpkin and Manganji pepper
The Rice
Cooked rice with taro and grilled chicken
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled Oriental pickling melon
Salt-pickled vegetables flavored with plum sauce
Salt-pickled Chinese yam
Simmered kelp
The Dessert
Melon, grapefruit jelly, mango and cherry
The Sweet
Bracken-starch dumpling with soybean flour
Menu 54,000 yen
The Appetizer
Seared shrimp and water shield in Tosa vinegar
The Soup
Clear soup of fat cod
The First Sashimi
Thin sliced flatfish
The Second Sashimi
Japanese whelk and fatty meat of tuna
The Side Dish
Steamed red beans rice and sea bream
(Chimaki style)
The Some Kinds of Appetizer
Simmered abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Seasoned stems of taro
Boiled broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bracken fern rolled by deep-fried to-fu,
taro, pumpkin and Manganji pepper
The Rice
Cooked rice with bamboo shoot and grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled Oriental pickling melon
Salt-pickled vegetables flavored with plum sauce
Salt-pickled Chinese yam
Simmered kelp
The Dessert
Melon, grapefruit jelly, mango and cherry
The Sweet
Bracken-starch dumpling with soybean flour
Menu Omakase at the market price
The Appetizer
Seared Japanese lobster and water shield in Tosa vinegar
The Soup
Soup of peas with sea urchin and sesame to-fu
The First Sashimi
Thin sliced flatfish
The Second Sashimi
Gaper clam and fatty meat of tuna
The Side Dish
Charcoal-grilled green and white asparagus
(Our cook grills them in your room.)
The Some Kinds of Appetizer
Simmered abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Seasoned stems of taro
Boiled broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bracken fern rolled by deep-fried to-fu,
taro, pumpkin and Manganji pepper
The Vinegared Food
Grilled conger eel spring cabbage and with vinegar jelly
The Rice
Cooked rice with bamboo shoot and grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled Oriental pickling melon
Salt-pickled vegetables flavored with plum sauce
Salt-pickled Chinese yam
Simmered kelp
The Dessert
Melon, grapefruit jelly, mango and cherry
The Sweet
Bracken-starch dumpling with soybean flour
The model menu of April
April 6, 2017
This photo is for illustrative purpose.
Menu 43,200 yen
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Soup
Clear soup of fat cod
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Skewered pieces of to-fu baked and coated with miso
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bamboo shoot and wakame seaweed
The Rice
Cooked rice with red sea bream
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramochi”
(Traditional Japanese sweet in spring)
Menu 48,600 yen
The Appetizers
Seared Japanese lobster and vegetables with vinegar jelly
Seasoned spring vegetables with sesame cream sauce
The Soup
Clear soup of fat cod
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Simmered bamboo shoot and wakame seaweed
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Steamed savory custard with clam
The Rice
Cooked rice with red sea bream
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramochi”
(Traditional Japanese sweet in spring)
Menu 54,000 yen
The Appetizers
Seared Japanese lobster and vegetables with vinegar jelly
Seasoned spring vegetables with sesame cream sauce
The Soup
Clear soup of fat cod
The First Sashimi
Red sea bream
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Simmered bamboo shoot and wakame seaweed
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Steamed savory custard with clam
The Rice
Cooked rice with bamboo shoot and grilled chicken
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramochi”
(Traditional Japanese sweet in spring)
Menu Omakase at the market price
The Appetizers
Kelp-flavored tilefish and vegetables with vinegar jelly
Seasoned spring vegetables with sesame cream sauce
The Soup
Clear soup of fat cod
The First Sashimi
Red sea bream
The Second Sashimi
Seared Japanese lobster and fatty meat of tuna
The Side Dish
Grilled whole bamboo shoot
(Our cook cuts and serves them in your room.)
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Steamed savory custard with clam
The Vinegared Food
Some kinds of shellfish and vegetables with vinegar jelly
The Rice
Cooked rice with bamboo shoot and grilled beef
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramochi”
(Traditional Japanese sweet in spring)
The model menu of March
March 3, 2017
This photo is for illustrative purpose.
Menu 43,200 yen
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Soup
Clear soup of clam and sesame to-fu
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Soup of peas
The Grilled Food
Grilled cherry trout with Japanese pepper-bud
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Rice
Cooked rice with ice fish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
Menu 48,600 yen
The Appetizers
Ice goby and egg scramble
Seasoned spring vegetables with sea cucumber’s roe
The Soup
Clear soup of clam and sesame to-fu
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Soup of peas
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Grilled cherry trout with Japanese pepper-bud
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Rice
Cooked rice with ice fish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
Menu 54,000 yen
The Appetizers
Ice goby and egg scramble
Seasoned spring vegetables with sea cucumber’s roe
The Soup
Clear soup of clam and sesame to-fu
The First Sashimi
Red sea bream
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Soup of peas
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Grilled butterfish marinated with say sauce and sweet sake
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Rice
Cooked rice with blowfish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetable
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
Menu Omakase at the market price
The Appetizers
Ice goby and egg scramble
Seasoned spring vegetables with sea cucumber’s roe
The Soup
Clear soup of clam and sesame to-fu
The First Sashimi
Red sea bream
The Second Sashimi
Seared Japanese lobster and fatty meat of tuna
The Side Dish
Grilled snow crab (Our cook grill them in your room.)
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Vinegared Food
Some kinds of shellfish and vegetables with vinegar jelly
The Rice
Cooked rice with blowfish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
The model menu of February
February 2, 2017
Menu of 43,200 yen
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Simmered soy beans and vegetables
Stems of butterbur mixed with dried mullet roe
Shrimp with moromi miso
Boiled broad beans
Stewed beef tongue
Grilled squid with yolk
The Soup
Clear soup of kelp grouper
The Sashimi
Yellowtail
Bloody clam
The Side Dish
Simmered tofu and conger eel
The Grilled Food
Grilled butterfish marinated with sweet soy sauce
The Steamed Food
Simmered vegetables with sake lees soup and grilled chicken
The Rice
Cooked rice with roots vegetables and grilled beef
(The rice is Kinumusume made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled Mibuna leaf mixed with sesame Simmered kelp
The Dessert
Melon, jelly of Sanpoukan orange, and two kinds of strawberry
The Sweet
“Uguisu mochi”
(Steamed rice cake staffed in sweet red beans with powdered green soybeans )
Menu of 48,600 yen
The Appetizer
Boiled snow crab and seasonal vegetable with vinegar jelly
The Soup
Clear soup of kelp grouper
The Sashimi
Yellowtail
Bloody clam
The Side Dish
Simmered tofu and conger eel
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Simmered soy beans and vegetables
Stems of butterbur mixed with dried mullet roe
Shrimp with moromi miso
Boiled broad beans
Stewed beef tongue
Grilled squid with yolk
The Grilled Food
Grilled butterfish marinated with sweet soy sauce
The Steamed Food
Simmered vegetables with sake lees soup and grilled chicken
The Rice
Cooked rice with roots vegetables and grilled beef
(The rice is Kinumusume made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled Mibuna leaf mixed with sesame
Simmered kelp
The Dessert
Melon, jelly of Sanpoukan orange, and two kinds of strawberry
The Sweet
“Uguisu mochi”
(Steamed rice cake staffed in sweet red beans with powdered green soybeans )
Menu of 54,000 yen
The Appetizer
Boiled snow crab and seasonal vegetable with vinegar jelly
The Soup
Clear soup of kelp grouper
The First Sashimi
Thine sliced yellowtail
The Second Sashimi
Squid and bloody clam
The Side Dish
Simmered tofu and conger eel
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Simmered soy beans and vegetables
Stems of butterbur mixed with dried mullet roe
Shrimp with moromi miso
Boiled broad beans
Stewed beef tongue
Grilled squid with yolk
The Grilled Food
Grilled butterfish marinated with sweet soy sauce
The Steamed Food
Simmered vegetables with sake lees soup and grilled chicken
The Rice
Cooked rice with roots vegetables and grilled beef
(The rice is Kinumusume made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled Mibuna leaf mixed with sesame
Simmered kelp
The Dessert
Melon, jelly of Sanpoukan orange,
and two kinds of strawberry
The Sweet
“Uguisu mochi”
(Steamed rice cake staffed in sweet red beans with powdered green soybeans )
Menu of Omakase at market price
The Appetizer
Boiled snow crab and seasonal vegetable with vinegar jelly
The Soup
Clear soup of kelp grouper
The First Sashimi
Thine sliced yellowtail
The Second Sashimi
Squid and bloody clam
The Side Dish
Simmered tofu and conger eel
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Simmered soy beans and vegetables
Stems of butterbur mixed with dried mullet roe
Shrimp with moromi miso
Boiled broad beans
Stewed beef tongue
Grilled squid with yolk
The Grilled Food
Grilled butterfish marinated with sweet soy sauce
The Steamed Food
Simmered vegetables with sake lees soup and grilled chicken
The Rice
Cooked rice with roots vegetables and grilled beef
(The rice is Kinumusume made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled Mibuna leaf mixed with sesame
Simmered kelp
The Dessert
Melon, jelly of Sanpoukan orange, and two kinds of strawberry
The Sweet
“Uguisu mochi”
(Steamed rice cake staffed in sweet red beans with powdered green soybeans )
The model menu of January
January 10, 2017
Menu of 43,200 yen
The Some Kinds of Appetizer
Seasonable dishes
The Soup
Clear soup of Japanese stingfish
The Sashimi
Kelp grouper
Fatty meat of tuna
The Side Dish
Steamed soy milk skin
The Grilled Food
Gilled yellowtail with soy sauce and Chinese yam sauce
The Steamed Food
Simmered taro, carrot, spinach and shiitake mushroom
The Steamed Rice
Cooked rice with blowfish and blowfish's roe
(The rice is ‘Kinumusume’ made in Osaka.)
The Pickled Vagetables
Seasonable dishes
The Dessert
Seasonable dishes
The Sweet
Seasonable dishes
Menu of 48,600 yen
The Appetizer
Steamed snow crab with vinegar sauce
The Soup
Clear soup of Japanese stingfish
The Sashimi
Kelp grouper
Fatty meat of tuna
The Side Dish
Steamed soy milk skin
The Some Kinds of Appetizer
Seasonable dishes
The Grilled Food
Gilled yellowtail with soy sauce and Chinese yam sauce
The Steamed Food
Simmered taro, carrot, spinach and shiitake mushroom
The Steamed Rice
Cooked rice with blowfish and blowfish's roe
(The rice is ‘Kinumusume’ made in Osaka.)
The Pickled Vagetables
Seasonable dishes
The Dessert
Seasonable dishes
The Sweet
Seasonable dishes
Menu of 54,000 yen
The Appetizer
Steamed snow crab with vinegar sauce
The Soup
Clear soup of Japanese stingfish
The First Sashimi
Thin sliced kelp grouper
The Second Sashimi
Grilled squid and fatty meat of tuna
The Side Dish
Steamed soy milk skin
The Some Kinds of Appetizer
Seasonable dishes
The Grilled Food
Gilled yellowtail with soy sauce and Chinese yam sauce
The Steamed Food
Simmered taro, carrot, spinach and shiitake mushroom
The Steamed Rice
Cooked rice with blowfish and blowfish's roe
(The rice is ‘Kinumusume’ made in Osaka.)
The Pickled Vagetables
Seasonable dishes
The Dessert
Seasonable dishes
The Sweet
Seasonable dishes
Menu of Omakase at market price
The Appetizer
Steamed snow crab with vinegar sauce
The Soup
Clear soup of Japanese stingfish
The First Sashimi
Thin sliced kelp grouper
The Second Sashimi
Fatty meat tuna Sushi
The Side Dish
Steamed and grilled snow crab
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Seasonable dishes
The Grilled Food
Gilled yellowtail with soy sauce and Chinese yam sauce
The Steamed Food
Simmered taro, carrot, spinach and shiitake mushroom
The Steamed Rice
Cooked rice with blowfish and blowfish's roe
(The rice is ‘Kinumusume’ made in Osaka.)
The Pickled Vagetables
Seasonable dishes
The Dessert
Seasonable dishes
The Sweet
Seasonable dishes
The model menu of December
December 1, 2016
Menu 43,200 yen
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Seasoned salmon roe
Mixed seeds of summer cypress with chicken
Salted and dried mullet roe
Fish and egg cake
Stewed beef tongue
Shrimp with moromi miso
The Soup
Soup of crab and sesame tofu
The Sashimi
Yellowtail
Fatty meat of tuna
The Side Dish
Steamed savory custard with soy milk skin and soft-shelled turtle
The Grilled Food
Grilled lightly marinated butterfish
The Steamed Food
Simmered turnip, carrot and Kujyo leek
The Rice
Cooked rice with taro and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled Chinese cabbage mixed with kelp
Salt-pickled Mibuna leaves mixed with sesame and hot red peppers
Salt-pickled mixed vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, pear and strawberry
The Sweet
Steamed bun made from buckwheat with adzuki bean jam
Menu of 48,600 yen
The Appetizer
Kelp-flavored tilefish with vinegar jelly
The Soup
Soup of crab and sesame tofu
The Sashimi
Yellowtail
Fatty meat of tuna
The Side Dish
Steamed and grilled snow crab
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Seasoned salmon roe
Mixed seeds of summer cypress with chicken
Salted and dried mullet roe
Fish and egg cake
Stewed beef tongue
Shrimp with moromi miso
The Grilled Food
Grilled lightly marinated butterfish
The Steamed Food
Simmered turnip, carrot and Kujyo leek
The Rice
Cooked rice with taro and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled Chinese cabbage mixed with kelp
Salt-pickled Mibuna leaves mixed with sesame and hot red peppers
Salt-pickled mixed vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, pear and strawberry
The Sweet
Steamed bun made from buckwheat with adzuki bean jam
Menu of 54,000 yen
The Appetizer
Kelp-flavored tilefish with vinegar jelly
The Soup
Soup of crab and sesame tofu
The First Sashimi
Thin sliced yellowtail
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Steamed and grilled snow crab
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Seasoned salmon roe
Mixed seeds of summer cypress with chicken
Salted and dried mullet roe
Fish and egg cake
Stewed beef tongue
Shrimp with moromi miso
The Grilled Food
Grilled lightly marinated butterfish
The Steamed Food
Simmered turnip, carrot and Kujyo leek
The Rice
Cooked rice with taro and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled Chinese cabbage mixed with kelp
Salt-pickled Mibuna leaves mixed with sesame and hot red peppers
Salt-pickled mixed vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, pear and strawberry
The Sweet
Steamed bun made from buckwheat with adzuki bean jam
Menu Omakase at the market price
The Appetizer
Lightly grilled Japanese lobster with vinegar jelly
The Soup
Soup of crab and sesame tofu
The First Sashimi
Thin sliced blow fish
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Steamed and grilled snow crab
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Seasoned salmon roe
Mixed seeds of summer cypress with chicken
Salted and dried mullet roe
Fish and egg cake
Stewed beef tongue
Shrimp with moromi miso
The Grilled Food
Grilled lightly marinated butterfish
The Steamed Food
Simmered turnip, carrot and Kujyo leek
The Vinegary Food
Lightly grilled soft roe of blow fish
The Rice
Cooked rice with taro and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled Chinese cabbage mixed with kelp
Salt-pickled Mibuna leaves mixed with sesame and hot red peppers
Salt-pickled mixed vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, pear and strawberry
The model menu of November
November 1, 2016
Menu 43,200 yen
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Soup
Clear soup of pike conger and Matsutake mushroom
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Steamed savory custard with soy milk skin
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, carrot, Shiitake mushroom and Kujyo leek
The Rice
Cooked rice with Matsutake mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
Menu of 48,600 yen
The Appetizer
Persimmon, shrimp and vegetables with vinegar jelly
Salted and dried mullet roe with turnip
The Soup
Clear soup of pike conger and Matsutake mushroom
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Snow Crab
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, carrot, Shiitake mushroom and Kujyo green leek
The Rice
Cooked rice with Matsutake mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
Menu of 54,000 yen
The Appetizer
Persimmon, shrimp and vegetables with vinegar jelly
Salted and dried mullet roe with turnip
The Soup
Clear soup of pike conger and Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Snow Crab
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, carrot, Shiitake mushroom and Kujyo green leek
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
Menu Omakase at the market price
The Appetizer
Persimmon, shrimp and vegetables with vinegar jelly
Salted and dried mullet roe with turnip
The Soup
Clear soup of pike conger and Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Japanese lobster and fatty meat of tuna
The Side Dish
Snow Crab
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with steamed chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, Kujyo leek, and grilled chicken
The Vinegary food
Steamed abalone and some vegetables with vinegar jelly
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
The model menu of October
October 1, 2016
The model menu of October
Menu 43,200 yen
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Soup
Clear soup of pike conger
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Steamed savory custard with conger eel and baby taro
The Grilled Food
Grilled barracuda with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Rice
Cooked rice with some kinds of mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
Menu 48,600 yen
The Appetizer
Boiled blue crab and vegetables with vinegar jelly
The Soup
Clear soup of pike conger
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Steamed savory custard with conger eel and baby taro
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Grilled Food
Grilled barracuda with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Rice
Cooked rice with some kinds of mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
Menu 54,000 yen
The Appetizer
Boiled blue crab and vegetables with vinegar jelly
The Soup
Clear soup of pike conger with Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Side Dish
Steamed savory custard with conger eel and baby taro
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Rice
Cooked rice with Matsutake mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
Menu Omakase at the market price
The Appetizer
Grilled abalone and vegetables with vinegar jelly
The Soup
Clear soup of pike conger with Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Lightly grilled Japanese lobster and fatty meat of tuna
The Side Dish
Grillled Matsutake mushroom
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Vinegary food
Grilled ell and vegetables with vinegar jelly
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
The model menu of September
September 1, 2016
The model menu of September
Menu 43,200 yen
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Soup
Clear soup of pike conger
The Sashimi
Sea bream
Fatty meat of tuna
The Grilled Food
Grilled sweet fish with salt
The Side Dish
Cold soy milk skin soup with deep-fried pick conger
The Steamed Food
Grilled eggplant, Shiitake mushroom, pumpkin,
and Manganji sweet pepper
The Rice
Cooked rice with sweet fish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pear and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red bean jam)
Menu of 48,600 yen
The Appetizer
Lightly grilled Japanese lobster and seasonal vegetables
The Soup
Clear soup of pike conger
The Sashimi
Japanese sea bass
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold soy milk skin soup with deep-fried pike conger
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Steamed Food
Grilled eggplant, pumpkin, Shiitake mushroom
and Manganji sweet pepper
The Rice
Cooked rice with sweetfish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pair, and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red beans jam)
Menu of 54,000 yen
The Appetizer
Lightly grilled Japanese lobster and seasonal vegetables
The Soup
Clear soup of pike conger
The First Sashimi
Japanese sea bass
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold soy milk skin soup with deep-fried pike conger
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Steamed Food
Grilled eggplant, pumpkin, Shiitake mushroom
and Manganji sweet pepper
The Rice
Cooked rice with sea bream
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pair, and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red beans jam)
Menu Omakase at market price
The Appetizer
Lightly grilled Japanese lobster and seasonal vegetables
The Soup
Clear soup of pike conger with Matsutake mushroom
The First Sashimi
Japanese sea bass
The Second Sashimi
Lightly grilled Japanese lobster and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
(Our cooking staff grills them in front of you.)
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Steamed Food
Grilled eggplant, pumpkin, Shiitake mushroom
and Manganji sweet pepper
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pair, and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red beans jam)
The model menu of August
August 1, 2016
The model menu of August
Menu 43,200 yen
The Some Kinds of Appetizer
Seared octopus with vinegar jelly
Seasoned stem of taro with sesame cream
Shrimp with moromi miso
Jelly of green soy beans
Simmered sweet potato
Sushi of pike conger
Stewed beef tongue
The Soup
Clear soup of pike conger
The Sashimi
Japanese sea bass
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold Japanese fine wheat noodles with grated yam and yolk sauce
The Steamed Food
Grilled eggplant, pumpkin, okra and Takagamine sweet pepper
The Rice
Cooked rice with ginger and corn with grilled chicken
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, mango, grape, peach and watermelon
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu of 48,600 yen
The Appetizer
Grilled octopus on the hot stone
(You will try to grill them by yourself.)
The Soup
Clear soup of pike conger
The Sashimi
Japanese sea bass
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold Japanese fine wheat noodles with grated yam and yolk sauce
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Seasoned stems of taro with sesame cream
Shrimp with moromi miso
Jelly of green soy beans
Simmered sweet potato
Sushi of pike conger
Stewed beef tongue
The Steamed Food
Grilled eggplant, pumpkin, okra and Takagamine sweet pepper
The Rice
Cooked rice with ginger and corn with grilled chicken
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, mango, grape, peach and watermelon
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu of 54,000 yen
The Appetizer
Grilled octopus on the hot stone
(You will try to grill them by yourself.)
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced Japanese sea bass
The second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold Japanese fine wheat noodles with grated yam and yolk sauce
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Seasoned stems of taro with sesame cream
Shrimp with moromi miso
Jelly of green soy beans
Simmered sweet potato
Sushi of pike conger
Stewed beef tongue
The Steamed Food
Grilled eggplant, pumpkin, okra and Takagamine sweet pepper
The Rice
Cooked rice with ginger and corn with grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, mango, grape, peach and watermelon
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu Omakase at market price
The Appetizer
Grilled abalone on the hot stone
(You will try to grill them by yourself.)
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced flatfish
The second Sashimi
Lightly grilled Japanese lobster and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
(Our cooking staff grilles them in your garden)
The Side Dish
Sea urchin with summer vegetables
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Seasoned stems of taro with sesame cream
Shrimp with moromi miso
Jelly of green soy beans
Simmered sweet potato
Sushi of pike conger
Stewed beef tongue
The Steamed Food
Grilled eggplant, pumpkin, okra and Takagamine sweet pepper
The Vinegary food
Grilled chicken and cabbage with vinegar jelly
The Rice
Cooked rice with eel
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, mango, grape, peach and watermelon
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
The model menu of July
July 1, 2016
The model menu of July
Menu 43,200 yen
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Grilled red spotted grouper
Simmered sweet potato
Water shield
The Soup
Clear soup of pike conger
The Sashimi
Striped jack
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Home-made tofu with sea urchin
The Steamed Food
Grilled eggplant, okra, pumpkin and Manganji sweet pepper
The Rice
Cooked rice with ginger
topped with sautéed lotus’s roots and boiled whitebait
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, peach, and grape
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu 48,600 yen
The Appetizer
Lightly grilled shrimp and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The Sashimi
Striped jack
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Deep-fried and candied goby fish
Seasoned stem of taro
Shrimp with moromi miso
Grilled red spotted grouper
Simmered sweet potato
The Steamed Food
Grilled eggplant, okra, pumpkin and Manganji sweet pepper
The Rice
Cooked rice with ginger
topped with sautéed lotus’s roots
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, peach and grape
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu 54,000 yen
The Appetizer
Lightly grilled shrimp and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced striped jack
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Deep-fried and candied goby fish
Seasoned stem of taro
Shrimp with moromi miso
Grilled red spotted grouper
Simmered sweet potato
The Steamed Food
Grilled eggplant, okra, pumpkin and Manganji sweet pepper
The Rice
Cooked rice with burdock and grilled eel
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, peach and grape
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu Omakase at market price
The Appetizer
Lightly grilled shrimp and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced flatfish
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
(Our cooking staff grilles them in your garden)
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Deep-fried and candied goby fish
Seasoned stem of taro
Shrimp with moromi miso
Grilled red spotted grouper
Simmered sweet potato
The Steamed Food
Simmered Kamonasu eggplant, Manganji sweet pepper and grilled eel
The Vinegary Food
Grilled beef and cabbage with vinegar jelly
The Rice
Cooked rice with ginger
topped with sautéed lotus’s loots and boiled whitebait
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, peach and grape
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
The model menu of June
June 1, 2016
The model menu of June
Menu 43,200 yen
The Some Kinds of Appetizer
Deep-fried pike conger marinated in spicy sauce
Boiled abalone with vinegar sauce
Simmered sweet potato
Seasoned stem of taro
Sushi of striped jack
Fish noodles
Grilled beef
The Soup
Clear soup of pike conger
The Sashimi
Red spotted grouper
Fatty meat of tuna
The Side Dish
Home-made to-fu with sea urchin
The Grilled Food
Charcoal-grilled sweetfish with salt
The Steamed Food
Simmered Kamonasu eggplant, Manganji pepper,
taro, and pumpkin
The Rice
Cooked rice with burdock and grilled eel
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, mango and cherries
The Sweet
Sweetened sesame to-fu with sweet red beans
Menu 48,600 yen
The Appetizer
Seared octopus and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The Sashimi
Red spotted grouper
Fatty meat of tuna
The Side Dish
Home-made to-fu with sea urchin
The Some Kinds of Appetizer
Deep-fried pike conger marinated in spicy sauce
Boiled abalone with vinegar sauce
Simmered sweet potato
Seasoned stem of taro
Sushi of striped jack
Fish noodles
Grilled beef
The Grilled Food
Charcoal-grilled sweetfish with salt
The Steamed Food
Simmered Kamonasu eggplant, Manganji pepper,
taro, and pumpkin
The Rice
Cooked rice with burdock and grilled eel
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, mango and cherries
The Sweet
Sweetened sesame to-fu with sweet red beans
Menu 54,000 yen
The Appetizer
Seared octopus and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced red spotted grouper
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Side Dish
Home-made to-fu with sea urchin
The Some Kinds of Appetizer
Deep-fried pike conger marinated in spicy sauce
Boiled abalone with vinegar sauce
Simmered sweet potato
Seasoned stem of taro
Sushi of striped jack
Fish noodles
Grilled beef
The Grilled Food
Charcoal-grilled sweetfish with salt
The Steamed Food
Simmered Kamonasu eggplant and grilled eel
The Rice
Cooked rice with ginger
topped with sautéed lotus’s loots and boiled whitebait
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, mango and cherries
The Sweet
Sweetened sesame to-fu with sweet red beans
Menu Omakase at market price
The Appetizer
Sea urchin and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced red spotted grouper
The Second Sashimi
Seared Japanese lobster and fatty meat of tuna
The Side Dish
Charcoal-grilled green and white asparagus
(Our cook grills them in your room.)
The Some Kinds of Appetizer
Deep-fried pike conger marinated in spicy sauce
Abalone with vinegar sauce
Simmered sweet potato
Seasoned stem of taro
Sushi of striped jack
Fish noodles
Grilled beef
The Grilled Food
Charcoal-grilled sweetfish with salt
The Steamed Food
Simmered Kamonasu eggplant, Manganji pepper,
taro and pumpkin
The Vinegared Food
Grilled eel and vegetables with vinegar jelly
The Rice
Cooked rice with ginger
topped with sautéed lotus’s roots and boiled whitebait
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, mango and cherries
The Sweet
Sweetened sesame to-fu with sweet red beans
The model menu of May
May 1, 2016
The model menu of May
Menu 43,200 yen
The Some Kinds of Appetizer
Simmered abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Seasoned stems of taro
Boiled broad beans
Stewed beef tongue
Fish and egg cake
The Soup
Clear soup of fat cod
The Sashimi
Flatfish
Fatty meat of tuna
The Side Dish
Steamed red beans rice and sea bream
(Chimaki style)
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bracken fern rolled by deep-fried to-fu,
Shiitake mushroom, pumpkin and Manganji pepper
The Rice
Cooked rice with taro and grilled chicken
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled Oriental pickling melon
Salt-pickled vegetables flavored with plum sauce
Salt-pickled Chinese yam
Simmered kelp
The Dessert
Melon, grapefruit jelly, mango and cherry
The Sweet
Bracken-starch dumpling with soybean flour
Menu 48,600 yen
The Appetizer
Seared shrimp and water shield in Tosa vinegar
The Soup
Clear soup of fat cod
The Sashimi
Flatfish
Fatty meat of tuna
The Side Dish
Steamed red beans rice and sea bream
(Chimaki style)
The Some Kinds of Appetizer
Simmered abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Seasoned stems of taro
Boiled broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bracken fern rolled by deep-fried to-fu,
Shiitake mushroom, pumpkin and Manganji pepper
The Rice
Cooked rice with taro and grilled chicken
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled Oriental pickling melon
Salt-pickled vegetables flavored with plum sauce
Salt-pickled Chinese yam
Simmered kelp
The Dessert
Melon, grapefruit jelly, mango and cherry
The Sweet
Bracken-starch dumpling with soybean flour
Menu 54,000 yen
The Appetizer
Seared shrimp and water shield in Tosa vinegar
The Soup
Clear soup of fat cod
The First Sashimi
Thin sliced flatfish
The Second Sashimi
Japanese whelk and fatty meat of tuna
The Side Dish
Steamed red beans rice and sea bream
(Chimaki style)
The Some Kinds of Appetizer
Simmered abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Seasoned stems of taro
Boiled broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bracken fern rolled by deep-fried to-fu,
taro, pumpkin and Manganji pepper
The Rice
Cooked rice with bamboo shoot and grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled Oriental pickling melon
Salt-pickled vegetables flavored with plum sauce
Salt-pickled Chinese yam
Simmered kelp
The Dessert
Melon, grapefruit jelly, mango and cherry
The Sweet
Bracken-starch dumpling with soybean flour
Menu Omakase at the market price
The Appetizer
Seared Japanese lobster and water shield in Tosa vinegar
The Soup
Soup of peas with sea urchin and sesame to-fu
The First Sashimi
Thin sliced flatfish
The Second Sashimi
Gaper clam and fatty meat of tuna
The Side Dish
Charcoal-grilled green and white asparagus
(Our cook grills them in your room.)
The Some Kinds of Appetizer
Simmered abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Seasoned stems of taro
Boiled broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bracken fern rolled by deep-fried to-fu,
taro, pumpkin and Manganji pepper
The Vinegared Food
Grilled conger eel spring cabbage and with vinegar jelly
The Rice
Cooked rice with bamboo shoot and grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled Oriental pickling melon
Salt-pickled vegetables flavored with plum sauce
Salt-pickled Chinese yam
Simmered kelp
The Dessert
Melon, grapefruit jelly, mango and cherry
The Sweet
Bracken-starch dumpling with soybean flour
The model menu of April
March 29, 2016
The model menu of April
Menu 43,200 yen
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Soup
Clear soup of fat cod
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Skewered pieces of to-fu baked and coated with miso
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bamboo shoot and wakame seaweed
The Rice
Cooked rice with red sea bream
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramochi”
(Traditional Japanese sweet in spring)
Menu 48,600 yen
The Appetizers
Seared Japanese lobster and vegetables with vinegar jelly
Seasoned spring vegetables with sesame cream sauce
The Soup
Clear soup of fat cod
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Simmered bamboo shoot and wakame seaweed
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Steamed savory custard with clam
The Rice
Cooked rice with red sea bream
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramochi”
(Traditional Japanese sweet in spring)
Menu 54,000 yen
The Appetizers
Seared Japanese lobster and vegetables with vinegar jelly
Seasoned spring vegetables with sesame cream sauce
The Soup
Clear soup of fat cod
The First Sashimi
Red sea bream
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Simmered bamboo shoot and wakame seaweed
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Steamed savory custard with clam
The Rice
Cooked rice with bamboo shoot and grilled chicken
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramochi”
(Traditional Japanese sweet in spring)
Menu Omakase at the market price
The Appetizers
Kelp-flavored tilefish and vegetables with vinegar jelly
Seasoned spring vegetables with sesame cream sauce
The Soup
Clear soup of fat cod
The First Sashimi
Red sea bream
The Second Sashimi
Seared Japanese lobster and fatty meat of tuna
The Side Dish
Grilled whole bamboo shoot
(Our cook cuts and serves them in your room.)
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Steamed savory custard with clam
The Vinegared Food
Some kinds of shellfish and vegetables with vinegar jelly
The Rice
Cooked rice with bamboo shoot and grilled beef
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramochi”
(Traditional Japanese sweet in spring)
The model menu of March
March 1, 2016
The model menu of March
Menu 43,200 yen
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Soup
Clear soup of clam and sesame to-fu
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Soup of peas
The Grilled Food
Grilled cherry trout with Japanese pepper-bud
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Rice
Cooked rice with ice fish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
Menu 48,600 yen
The Appetizers
Ice goby and egg scramble
Seasoned spring vegetables with sea cucumber’s roe
The Soup
Clear soup of clam and sesame to-fu
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Soup of peas
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Grilled cherry trout with Japanese pepper-bud
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Rice
Cooked rice with ice fish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
Menu 54,000 yen
The Appetizers
Ice goby and egg scramble
Seasoned spring vegetables with sea cucumber’s roe
The Soup
Clear soup of clam and sesame to-fu
The First Sashimi
Red sea bream
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Soup of peas
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Grilled butterfish marinated with say sauce and sweet sake
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Rice
Cooked rice with blowfish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetable
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
Menu Omakase at the market price
The Appetizers
Ice goby and egg scramble
Seasoned spring vegetables with sea cucumber’s roe
The Soup
Clear soup of clam and sesame to-fu
The First Sashimi
Red sea bream
The Second Sashimi
Seared Japanese lobster and fatty meat of tuna
The Side Dish
Grilled snow crab (Our cook grill them in your room.)
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Vinegared Food
Some kinds of shellfish and vegetables with vinegar jelly
The Rice
Cooked rice with blowfish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
The model menu of February
February 2, 2016
Menu of 43,200 yen
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Simmered soy beans and vegetables
Stems of butterbur mixed with dried mullet roe
Shrimp with moromi miso
Boiled broad beans
Stewed beef tongue
Grilled squid with yolk
The Soup
Clear soup of kelp grouper
The Sashimi
Yellowtail
Bloody clam
The Side Dish
Simmered tofu and conger eel
The Grilled Food
Grilled butterfish marinated with sweet soy sauce
The Steamed Food
Simmered vegetables with sake lees soup and grilled chicken
The Rice
Cooked rice with roots vegetables and grilled beef
(The rice is Kinumusume made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled Mibuna leaf mixed with sesame Simmered kelp
The Dessert
Melon, jelly of Sanpoukan orange, and two kinds of strawberry
The Sweet
“Uguisu mochi”
(Steamed rice cake staffed in sweet red beans with powdered green soybeans )
Menu of 48,600 yen
The Appetizer
Boiled snow crab and seasonal vegetable with vinegar jelly
The Soup
Clear soup of kelp grouper
The Sashimi
Yellowtail
Bloody clam
The Side Dish
Simmered tofu and conger eel
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Simmered soy beans and vegetables
Stems of butterbur mixed with dried mullet roe
Shrimp with moromi miso
Boiled broad beans
Stewed beef tongue
Grilled squid with yolk
The Grilled Food
Grilled butterfish marinated with sweet soy sauce
The Steamed Food
Simmered vegetables with sake lees soup and grilled chicken
The Rice
Cooked rice with roots vegetables and grilled beef
(The rice is Kinumusume made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled Mibuna leaf mixed with sesame
Simmered kelp
The Dessert
Melon, jelly of Sanpoukan orange, and two kinds of strawberry
The Sweet
“Uguisu mochi”
(Steamed rice cake staffed in sweet red beans with powdered green soybeans )
Menu of 54,000 yen
The Appetizer
Boiled snow crab and seasonal vegetable with vinegar jelly
The Soup
Clear soup of kelp grouper
The First Sashimi
Thine sliced yellowtail
The Second Sashimi
Squid and bloody clam
The Side Dish
Simmered tofu and conger eel
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Simmered soy beans and vegetables
Stems of butterbur mixed with dried mullet roe
Shrimp with moromi miso
Boiled broad beans
Stewed beef tongue
Grilled squid with yolk
The Grilled Food
Grilled butterfish marinated with sweet soy sauce
The Steamed Food
Simmered vegetables with sake lees soup and grilled chicken
The Rice
Cooked rice with roots vegetables and grilled beef
(The rice is Kinumusume made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled Mibuna leaf mixed with sesame
Simmered kelp
The Dessert
Melon, jelly of Sanpoukan orange,
and two kinds of strawberry
The Sweet
“Uguisu mochi”
(Steamed rice cake staffed in sweet red beans with powdered green soybeans )
Menu of Omakase at market price
The Appetizer
Boiled snow crab and seasonal vegetable with vinegar jelly
The Soup
Clear soup of kelp grouper
The First Sashimi
Thine sliced yellowtail
The Second Sashimi
Squid and bloody clam
The Side Dish
Simmered tofu and conger eel
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Simmered soy beans and vegetables
Stems of butterbur mixed with dried mullet roe
Shrimp with moromi miso
Boiled broad beans
Stewed beef tongue
Grilled squid with yolk
The Grilled Food
Grilled butterfish marinated with sweet soy sauce
The Steamed Food
Simmered vegetables with sake lees soup and grilled chicken
The Rice
Cooked rice with roots vegetables and grilled beef
(The rice is Kinumusume made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled Mibuna leaf mixed with sesame
Simmered kelp
The Dessert
Melon, jelly of Sanpoukan orange, and two kinds of strawberry
The Sweet
“Uguisu mochi”
(Steamed rice cake staffed in sweet red beans with powdered green soybeans )
The model menu of January
January 15, 2016
Menu of 43,200 yen
The Some Kinds of Appetizer
Seasonable dishes
The Soup
Clear soup of Japanese stingfish
The Sashimi
Kelp grouper
Fatty meat of tuna
The Side Dish
Steamed soy milk skin
The Grilled Food
Gilled yellowtail with soy sauce and Chinese yam sauce
The Steamed Food
Simmered taro, carrot, spinach and shiitake mushroom
The Steamed Rice
Cooked rice with blowfish and blowfish's roe
(The rice is ‘Kinumusume’ made in Osaka.)
The Pickled Vagetables
Seasonable dishes
The Dessert
Seasonable dishes
The Sweet
Seasonable dishes
Menu of 48,600 yen
The Appetizer
Steamed snow crab with vinegar sauce
The Soup
Clear soup of Japanese stingfish
The Sashimi
Kelp grouper
Fatty meat of tuna
The Side Dish
Steamed soy milk skin
The Some Kinds of Appetizer
Seasonable dishes
The Grilled Food
Gilled yellowtail with soy sauce and Chinese yam sauce
The Steamed Food
Simmered taro, carrot, spinach and shiitake mushroom
The Steamed Rice
Cooked rice with blowfish and blowfish's roe
(The rice is ‘Kinumusume’ made in Osaka.)
The Pickled Vagetables
Seasonable dishes
The Dessert
Seasonable dishes
The Sweet
Seasonable dishes
Menu of 54,000 yen
The Appetizer
Steamed snow crab with vinegar sauce
The Soup
Clear soup of Japanese stingfish
The First Sashimi
Thin sliced kelp grouper
The Second Sashimi
Grilled squid and fatty meat of tuna
The Side Dish
Steamed soy milk skin
The Some Kinds of Appetizer
Seasonable dishes
The Grilled Food
Gilled yellowtail with soy sauce and Chinese yam sauce
The Steamed Food
Simmered taro, carrot, spinach and shiitake mushroom
The Steamed Rice
Cooked rice with blowfish and blowfish's roe
(The rice is ‘Kinumusume’ made in Osaka.)
The Pickled Vagetables
Seasonable dishes
The Dessert
Seasonable dishes
The Sweet
Seasonable dishes
Menu of Omakase at market price
The Appetizer
Steamed snow crab with vinegar sauce
The Soup
Clear soup of Japanese stingfish
The First Sashimi
Thin sliced kelp grouper
The Second Sashimi
Fatty meat tuna Sushi
The Side Dish
Steamed and grilled snow crab
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Seasonable dishes
The Grilled Food
Gilled yellowtail with soy sauce and Chinese yam sauce
The Steamed Food
Simmered taro, carrot, spinach and shiitake mushroom
The Steamed Rice
Cooked rice with blowfish and blowfish's roe
(The rice is ‘Kinumusume’ made in Osaka.)
The Pickled Vagetables
Seasonable dishes
The Dessert
Seasonable dishes
The Sweet
Seasonable dishes
New year's model menu
January 1, 2016
Happy New Year 2016!
We wish New Year will be wonderful one.
Menu 48,600 yen
The Appetizer
Dried mullet roe, small dried sardines and herring roe
The Soup
The soup of snow crab and grilled soft roe
The Sashimi
Sliced sea bream
Green tiger prawn
The Side Dish
Steamed soy milk skin
The Some Kinds of Appetizer
Seasonable dishes
The Grilled Food
Gilled yellowtail with kind of soy sauce
The Steamed Food
Grilled and steamed radish Kuzyo leek and beef
The Steamed Rice
Cooked rice with tail fish and dried mullet roe
The Pickled Vegetables
Seasonable dishes
The Dessert
Seasonable desserts
The Sweet
Seasonable sweet
Menu of 54,000 yen
The Appetizer
Dried mullet roe, small dried sardines and herring roe
The Soup
The soup of snow crab and grilled soft roe
The First Sashimi
Sliced sea bream
The Second Sashimi
Green tiger prawn
The Side Dish
Steamed soy milk skin
The Some Kinds of Appetizer
Seasonable dishes
The Grilled Food
Gilled yellowtailwith kind of soy sauce
The Steamed Food
Grilled and steamed radish Kuzyo leek and beef
The Steamed Rice
Cooked rice with tail fish and dried mullet roe
The Pickled Vagetables
Seasonable dishes
The Dessert
Seasonable desserts
The Sweet
Seasonable sweet
Menu Omakase at the market price
The Appetizer
Dried mullet roe, small dried sardines and herring roe
The Soup
The soup of snow crab and grilled soft roe
The First Sashimi
Sliced sea bream
The Second Sashimi
Green tiger prawn
The Side Dish
Steamed soy milk skin
The Some Kinds of Appetizer
Seasonable dishes
The Grilled Food
Gilled yellowtailwith kind of soy sauce
The Steamed Food
Grilled and steamed radish Kuzyo leek and beef
The Steamed Rice
Cooked rice with tail fish and dried mullet roe
The Pickled Vagetables
Seasonable dishes
The Dessert
Seasonable desserts
The Sweet
Seasonable sweet
The model menu of December
December 1, 2015
Menu 43,200 yen
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Seasoned salmon roe
Mixed seeds of summer cypress with chicken
Salted and dried mullet roe
Fish and egg cake
Stewed beef tongue
Shrimp with moromi miso
The Soup
Soup of crab and sesame tofu
The Sashimi
Yellowtail
Fatty meat of tuna
The Side Dish
Steamed savory custard with soy milk skin and soft-shelled turtle
The Grilled Food
Grilled lightly marinated butterfish
The Steamed Food
Simmered turnip, carrot and Kujyo leek
The Rice
Cooked rice with taro and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled Chinese cabbage mixed with kelp
Salt-pickled Mibuna leaves mixed with sesame and hot red peppers
Salt-pickled mixed vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, pear and strawberry
The Sweet
Steamed bun made from buckwheat with adzuki bean jam
Menu of 48,600 yen
The Appetizer
Kelp-flavored tilefish with vinegar jelly
The Soup
Soup of crab and sesame tofu
The Sashimi
Yellowtail
Fatty meat of tuna
The Side Dish
Steamed and grilled snow crab
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Seasoned salmon roe
Mixed seeds of summer cypress with chicken
Salted and dried mullet roe
Fish and egg cake
Stewed beef tongue
Shrimp with moromi miso
The Grilled Food
Grilled lightly marinated butterfish
The Steamed Food
Simmered turnip, carrot and Kujyo leek
The Rice
Cooked rice with taro and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled Chinese cabbage mixed with kelp
Salt-pickled Mibuna leaves mixed with sesame and hot red peppers
Salt-pickled mixed vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, pear and strawberry
The Sweet
Steamed bun made from buckwheat with adzuki bean jam
Menu of 54,000 yen
The Appetizer
Kelp-flavored tilefish with vinegar jelly
The Soup
Soup of crab and sesame tofu
The First Sashimi
Thin sliced yellowtail
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Steamed and grilled snow crab
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Seasoned salmon roe
Mixed seeds of summer cypress with chicken
Salted and dried mullet roe
Fish and egg cake
Stewed beef tongue
Shrimp with moromi miso
The Grilled Food
Grilled lightly marinated butterfish
The Steamed Food
Simmered turnip, carrot and Kujyo leek
The Rice
Cooked rice with taro and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled Chinese cabbage mixed with kelp
Salt-pickled Mibuna leaves mixed with sesame and hot red peppers
Salt-pickled mixed vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, pear and strawberry
The Sweet
Steamed bun made from buckwheat with adzuki bean jam
Menu Omakase at the market price
The Appetizer
Lightly grilled Japanese lobster with vinegar jelly
The Soup
Soup of crab and sesame tofu
The First Sashimi
Thin sliced blow fish
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Steamed and grilled snow crab
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Seasoned salmon roe
Mixed seeds of summer cypress with chicken
Salted and dried mullet roe
Fish and egg cake
Stewed beef tongue
Shrimp with moromi miso
The Grilled Food
Grilled lightly marinated butterfish
The Steamed Food
Simmered turnip, carrot and Kujyo leek
The Vinegary Food
Lightly grilled soft roe of blow fish
The Rice
Cooked rice with taro and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled Chinese cabbage mixed with kelp
Salt-pickled Mibuna leaves mixed with sesame and hot red peppers
Salt-pickled mixed vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, pear and strawberry
The model menu of November
November 2, 2015
Menu 43,200 yen
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Soup
Clear soup of pike conger and Matsutake mushroom
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Steamed savory custard with soy milk skin
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, carrot, Shiitake mushroom and Kujyo leek
The Rice
Cooked rice with Matsutake mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
Menu of 48,600 yen
The Appetizer
Persimmon, shrimp and vegetables with vinegar jelly
Salted and dried mullet roe with turnip
The Soup
Clear soup of pike conger and Matsutake mushroom
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Snow Crab
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, carrot, Shiitake mushroom and Kujyo green leek
The Rice
Cooked rice with Matsutake mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
Menu of 54,000 yen
The Appetizer
Persimmon, shrimp and vegetables with vinegar jelly
Salted and dried mullet roe with turnip
The Soup
Clear soup of pike conger and Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Snow Crab
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, carrot, Shiitake mushroom and Kujyo green leek
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
Menu Omakase at the market price
The Appetizer
Persimmon, shrimp and vegetables with vinegar jelly
Salted and dried mullet roe with turnip
The Soup
Clear soup of pike conger and Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Japanese lobster and fatty meat of tuna
The Side Dish
Snow Crab
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with steamed chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, Kujyo leek, and grilled chicken
The Vinegary food
Steamed abalone and some vegetables with vinegar jelly
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
The model menu of October
October 15, 2015
The model menu of October
Menu 43,200 yen
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Soup
Clear soup of pike conger
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Steamed savory custard with conger eel and baby taro
The Grilled Food
Grilled barracuda with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Rice
Cooked rice with some kinds of mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
Menu 48,600 yen
The Appetizer
Boiled blue crab and vegetables with vinegar jelly
The Soup
Clear soup of pike conger
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Steamed savory custard with conger eel and baby taro
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Grilled Food
Grilled barracuda with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Rice
Cooked rice with some kinds of mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
Menu 54,000 yen
The Appetizer
Boiled blue crab and vegetables with vinegar jelly
The Soup
Clear soup of pike conger with Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Side Dish
Steamed savory custard with conger eel and baby taro
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Rice
Cooked rice with Matsutake mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
Menu Omakase at the market price
The Appetizer
Grilled abalone and vegetables with vinegar jelly
The Soup
Clear soup of pike conger with Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Lightly grilled Japanese lobster and fatty meat of tuna
The Side Dish
Grillled Matsutake mushroom
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Vinegary food
Grilled ell and vegetables with vinegar jelly
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
The model menu of September
September 1, 2015
The model menu of September
Menu 43,200 yen
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Soup
Clear soup of pike conger
The Sashimi
Sea bream
Fatty meat of tuna
The Grilled Food
Grilled sweet fish with salt
The Side Dish
Cold soy milk skin soup with deep-fried pick conger
The Steamed Food
Grilled eggplant, Shiitake mushroom, pumpkin,
and Manganji sweet pepper
The Rice
Cooked rice with sweet fish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pear and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red bean jam)
Menu of 48,600 yen
The Appetizer
Lightly grilled Japanese lobster and seasonal vegetables
The Soup
Clear soup of pike conger
The Sashimi
Japanese sea bass
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold soy milk skin soup with deep-fried pike conger
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Steamed Food
Grilled eggplant, pumpkin, Shiitake mushroom
and Manganji sweet pepper
The Rice
Cooked rice with sweetfish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pair, and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red beans jam)
Menu of 54,000 yen
The Appetizer
Lightly grilled Japanese lobster and seasonal vegetables
The Soup
Clear soup of pike conger
The First Sashimi
Japanese sea bass
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold soy milk skin soup with deep-fried pike conger
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Steamed Food
Grilled eggplant, pumpkin, Shiitake mushroom
and Manganji sweet pepper
The Rice
Cooked rice with sea bream
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pair, and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red beans jam)
Menu Omakase at market price
The Appetizer
Lightly grilled Japanese lobster and seasonal vegetables
The Soup
Clear soup of pike conger with Matsutake mushroom
The First Sashimi
Japanese sea bass
The Second Sashimi
Lightly grilled Japanese lobster and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
(Our cooking staff grills them in front of you.)
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Steamed Food
Grilled eggplant, pumpkin, Shiitake mushroom
and Manganji sweet pepper
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pair, and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red beans jam)
The model menu of August
August 5, 2015
The model menu of August
Menu 43,200 yen
The Some Kinds of Appetizer
Seared octopus with vinegar jelly
Seasoned stem of taro with sesame cream
Shrimp with moromi miso
Jelly of green soy beans
Simmered sweet potato
Sushi of pike conger
Stewed beef tongue
The Soup
Clear soup of pike conger
The Sashimi
Japanese sea bass
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold Japanese fine wheat noodles with grated yam and yolk sauce
The Steamed Food
Grilled eggplant, pumpkin, okra and Takagamine sweet pepper
The Rice
Cooked rice with ginger and corn with grilled chicken
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, mango, grape, peach and watermelon
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu of 48,600 yen
The Appetizer
Grilled octopus on the hot stone
(You will try to grill them by yourself.)
The Soup
Clear soup of pike conger
The Sashimi
Japanese sea bass
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold Japanese fine wheat noodles with grated yam and yolk sauce
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Seasoned stems of taro with sesame cream
Shrimp with moromi miso
Jelly of green soy beans
Simmered sweet potato
Sushi of pike conger
Stewed beef tongue
The Steamed Food
Grilled eggplant, pumpkin, okra and Takagamine sweet pepper
The Rice
Cooked rice with ginger and corn with grilled chicken
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, mango, grape, peach and watermelon
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu of 54,000 yen
The Appetizer
Grilled octopus on the hot stone
(You will try to grill them by yourself.)
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced Japanese sea bass
The second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold Japanese fine wheat noodles with grated yam and yolk sauce
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Seasoned stems of taro with sesame cream
Shrimp with moromi miso
Jelly of green soy beans
Simmered sweet potato
Sushi of pike conger
Stewed beef tongue
The Steamed Food
Grilled eggplant, pumpkin, okra and Takagamine sweet pepper
The Rice
Cooked rice with ginger and corn with grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, mango, grape, peach and watermelon
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu Omakase at market price
The Appetizer
Grilled abalone on the hot stone
(You will try to grill them by yourself.)
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced flatfish
The second Sashimi
Lightly grilled Japanese lobster and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
(Our cooking staff grilles them in your garden)
The Side Dish
Sea urchin with summer vegetables
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Seasoned stems of taro with sesame cream
Shrimp with moromi miso
Jelly of green soy beans
Simmered sweet potato
Sushi of pike conger
Stewed beef tongue
The Steamed Food
Grilled eggplant, pumpkin, okra and Takagamine sweet pepper
The Vinegary food
Grilled chicken and cabbage with vinegar jelly
The Rice
Cooked rice with eel
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, mango, grape, peach and watermelon
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
The model Menu of July
July 2, 2015
The model menu of July
Menu 43,200 yen
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Grilled red spotted grouper
Simmered sweet potato
Water shield
The Soup
Clear soup of pike conger
The Sashimi
Striped jack
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Home-made tofu with sea urchin
The Steamed Food
Grilled eggplant, okra, pumpkin and Manganji sweet pepper
The Rice
Cooked rice with ginger
topped with sautéed lotus’s roots and boiled whitebait
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, peach, and grape
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu 48,600 yen
The Appetizer
Lightly grilled shrimp and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The Sashimi
Striped jack
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Deep-fried and candied goby fish
Seasoned stem of taro
Shrimp with moromi miso
Grilled red spotted grouper
Simmered sweet potato
The Steamed Food
Grilled eggplant, okra, pumpkin and Manganji sweet pepper
The Rice
Cooked rice with ginger
topped with sautéed lotus’s roots
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, peach and grape
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu 54,000 yen
The Appetizer
Lightly grilled shrimp and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced striped jack
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Deep-fried and candied goby fish
Seasoned stem of taro
Shrimp with moromi miso
Grilled red spotted grouper
Simmered sweet potato
The Steamed Food
Grilled eggplant, okra, pumpkin and Manganji sweet pepper
The Rice
Cooked rice with burdock and grilled eel
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, peach and grape
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu Omakase at market price
The Appetizer
Lightly grilled shrimp and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced flatfish
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
(Our cooking staff grilles them in your garden)
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Deep-fried and candied goby fish
Seasoned stem of taro
Shrimp with moromi miso
Grilled red spotted grouper
Simmered sweet potato
The Steamed Food
Simmered Kamonasu eggplant, Manganji sweet pepper and grilled eel
The Vinegary Food
Grilled beef and cabbage with vinegar jelly
The Rice
Cooked rice with ginger
topped with sautéed lotus’s loots and boiled whitebait
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, peach and grape
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
The model menu of June
June 1, 2015
The model menu of June
Menu 43,200 yen
The Some Kinds of Appetizer
Deep-fried pike conger marinated in spicy sauce
Boiled abalone with vinegar sauce
Simmered sweet potato
Seasoned stem of taro
Sushi of striped jack
Fish noodles
Grilled beef
The Soup
Clear soup of pike conger
The Sashimi
Red spotted grouper
Fatty meat of tuna
The Side Dish
Home-made to-fu with sea urchin
The Grilled Food
Charcoal-grilled sweetfish with salt
The Steamed Food
Simmered Kamonasu eggplant, Manganji pepper,
taro, and pumpkin
The Rice
Cooked rice with burdock and grilled eel
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, mango and cherries
The Sweet
Sweetened sesame to-fu with sweet red beans
Menu 48,600 yen
The Appetizer
Seared octopus and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The Sashimi
Red spotted grouper
Fatty meat of tuna
The Side Dish
Home-made to-fu with sea urchin
The Some Kinds of Appetizer
Deep-fried pike conger marinated in spicy sauce
Boiled abalone with vinegar sauce
Simmered sweet potato
Seasoned stem of taro
Sushi of striped jack
Fish noodles
Grilled beef
The Grilled Food
Charcoal-grilled sweetfish with salt
The Steamed Food
Simmered Kamonasu eggplant, Manganji pepper,
taro, and pumpkin
The Rice
Cooked rice with burdock and grilled eel
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, mango and cherries
The Sweet
Sweetened sesame to-fu with sweet red beans
Menu 54,000 yen
The Appetizer
Seared octopus and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced red spotted grouper
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Side Dish
Home-made to-fu with sea urchin
The Some Kinds of Appetizer
Deep-fried pike conger marinated in spicy sauce
Boiled abalone with vinegar sauce
Simmered sweet potato
Seasoned stem of taro
Sushi of striped jack
Fish noodles
Grilled beef
The Grilled Food
Charcoal-grilled sweetfish with salt
The Steamed Food
Simmered Kamonasu eggplant and grilled eel
The Rice
Cooked rice with ginger
topped with sautéed lotus’s loots and boiled whitebait
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, mango and cherries
The Sweet
Sweetened sesame to-fu with sweet red beans
Menu Omakase at market price
The Appetizer
Sea urchin and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced red spotted grouper
The Second Sashimi
Seared Japanese lobster and fatty meat of tuna
The Side Dish
Charcoal-grilled green and white asparagus
(Our cook grills them in your room.)
The Some Kinds of Appetizer
Deep-fried pike conger marinated in spicy sauce
Abalone with vinegar sauce
Simmered sweet potato
Seasoned stem of taro
Sushi of striped jack
Fish noodles
Grilled beef
The Grilled Food
Charcoal-grilled sweetfish with salt
The Steamed Food
Simmered Kamonasu eggplant, Manganji pepper,
taro and pumpkin
The Vinegared Food
Grilled eel and vegetables with vinegar jelly
The Rice
Cooked rice with ginger
topped with sautéed lotus’s roots and boiled whitebait
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, mango and cherries
The Sweet
Sweetened sesame to-fu with sweet red beans
The model menu of May
May 1, 2015
The model menu of May
Menu 43,200 yen
The Some Kinds of Appetizer
Simmered abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Seasoned stems of taro
Boiled broad beans
Stewed beef tongue
Fish and egg cake
The Soup
Clear soup of fat cod
The Sashimi
Flatfish
Fatty meat of tuna
The Side Dish
Steamed red beans rice and sea bream
(Chimaki style)
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bracken fern rolled by deep-fried to-fu,
Shiitake mushroom, pumpkin and Manganji pepper
The Rice
Cooked rice with taro and grilled chicken
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled Oriental pickling melon
Salt-pickled vegetables flavored with plum sauce
Salt-pickled Chinese yam
Simmered kelp
The Dessert
Melon, grapefruit jelly, mango and cherry
The Sweet
Bracken-starch dumpling with soybean flour
Menu 48,600 yen
The Appetizer
Seared shrimp and water shield in Tosa vinegar
The Soup
Clear soup of fat cod
The Sashimi
Flatfish
Fatty meat of tuna
The Side Dish
Steamed red beans rice and sea bream
(Chimaki style)
The Some Kinds of Appetizer
Simmered abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Seasoned stems of taro
Boiled broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bracken fern rolled by deep-fried to-fu,
Shiitake mushroom, pumpkin and Manganji pepper
The Rice
Cooked rice with taro and grilled chicken
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled Oriental pickling melon
Salt-pickled vegetables flavored with plum sauce
Salt-pickled Chinese yam
Simmered kelp
The Dessert
Melon, grapefruit jelly, mango and cherry
The Sweet
Bracken-starch dumpling with soybean flour
Menu 54,000 yen
The Appetizer
Seared shrimp and water shield in Tosa vinegar
The Soup
Clear soup of fat cod
The First Sashimi
Thin sliced flatfish
The Second Sashimi
Japanese whelk and fatty meat of tuna
The Side Dish
Steamed red beans rice and sea bream
(Chimaki style)
The Some Kinds of Appetizer
Simmered abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Seasoned stems of taro
Boiled broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bracken fern rolled by deep-fried to-fu,
taro, pumpkin and Manganji pepper
The Rice
Cooked rice with bamboo shoot and grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled Oriental pickling melon
Salt-pickled vegetables flavored with plum sauce
Salt-pickled Chinese yam
Simmered kelp
The Dessert
Melon, grapefruit jelly, mango and cherry
The Sweet
Bracken-starch dumpling with soybean flour
Menu Omakase at the market price
The Appetizer
Seared Japanese lobster and water shield in Tosa vinegar
The Soup
Soup of peas with sea urchin and sesame to-fu
The First Sashimi
Thin sliced flatfish
The Second Sashimi
Gaper clam and fatty meat of tuna
The Side Dish
Charcoal-grilled green and white asparagus
(Our cook grills them in your room.)
The Some Kinds of Appetizer
Simmered abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Seasoned stems of taro
Boiled broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bracken fern rolled by deep-fried to-fu,
taro, pumpkin and Manganji pepper
The Vinegared Food
Grilled conger eel spring cabbage and with vinegar jelly
The Rice
Cooked rice with bamboo shoot and grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled Oriental pickling melon
Salt-pickled vegetables flavored with plum sauce
Salt-pickled Chinese yam
Simmered kelp
The Dessert
Melon, grapefruit jelly, mango and cherry
The Sweet
Bracken-starch dumpling with soybean flour
The model menu of April
March 31, 2015
The model menu of April
Menu 43,200 yen
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Soup
Clear soup of fat cod
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Skewered pieces of to-fu baked and coated with miso
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bamboo shoot and wakame seaweed
The Rice
Cooked rice with red sea bream
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramochi”
(Traditional Japanese sweet in spring)
Menu 48,600 yen
The Appetizers
Seared Japanese lobster and vegetables with vinegar jelly
Seasoned spring vegetables with sesame cream sauce
The Soup
Clear soup of fat cod
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Simmered bamboo shoot and wakame seaweed
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Steamed savory custard with clam
The Rice
Cooked rice with red sea bream
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramochi”
(Traditional Japanese sweet in spring)
Menu 54,000 yen
The Appetizers
Seared Japanese lobster and vegetables with vinegar jelly
Seasoned spring vegetables with sesame cream sauce
The Soup
Clear soup of fat cod
The First Sashimi
Red sea bream
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Simmered bamboo shoot and wakame seaweed
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Steamed savory custard with clam
The Rice
Cooked rice with bamboo shoot and grilled chicken
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramochi”
(Traditional Japanese sweet in spring)
Menu Omakase at the market price
The Appetizers
Kelp-flavored tilefish and vegetables with vinegar jelly
Seasoned spring vegetables with sesame cream sauce
The Soup
Clear soup of fat cod
The First Sashimi
Red sea bream
The Second Sashimi
Seared Japanese lobster and fatty meat of tuna
The Side Dish
Grilled whole bamboo shoot
(Our cook cuts and serves them in your room.)
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Steamed savory custard with clam
The Vinegared Food
Some kinds of shellfish and vegetables with vinegar jelly
The Rice
Cooked rice with bamboo shoot and grilled beef
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramochi”
(Traditional Japanese sweet in spring)
The model menu of March
February 28, 2015
The model menu of March
Menu 43,200 yen
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Soup
Clear soup of clam and sesame to-fu
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Soup of peas
The Grilled Food
Grilled cherry trout with Japanese pepper-bud
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Rice
Cooked rice with ice fish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
Menu 48,600 yen
The Appetizers
Ice goby and egg scramble
Seasoned spring vegetables with sea cucumber’s roe
The Soup
Clear soup of clam and sesame to-fu
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Soup of peas
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Grilled cherry trout with Japanese pepper-bud
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Rice
Cooked rice with ice fish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
Menu 54,000 yen
The Appetizers
Ice goby and egg scramble
Seasoned spring vegetables with sea cucumber’s roe
The Soup
Clear soup of clam and sesame to-fu
The First Sashimi
Red sea bream
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Soup of peas
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Grilled butterfish marinated with say sauce and sweet sake
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Rice
Cooked rice with blowfish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetable
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
Menu Omakase at the market price
The Appetizers
Ice goby and egg scramble
Seasoned spring vegetables with sea cucumber’s roe
The Soup
Clear soup of clam and sesame to-fu
The First Sashimi
Red sea bream
The Second Sashimi
Seared Japanese lobster and fatty meat of tuna
The Side Dish
Grilled snow crab (Our cook grill them in your room.)
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Vinegared Food
Some kinds of shellfish and vegetables with vinegar jelly
The Rice
Cooked rice with blowfish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
The model menu of February
February 17, 2015
Menu of 43,200 yen
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Simmered soy beans and vegetables
Stems of butterbur mixed with dried mullet roe
Shrimp with moromi miso
Boiled broad beans
Stewed beef tongue
Grilled squid with yolk
The Soup
Clear soup of kelp grouper
The Sashimi
Yellowtail
Bloody clam
The Side Dish
Simmered tofu and conger eel
The Grilled Food
Grilled butterfish marinated with sweet soy sauce
The Steamed Food
Simmered vegetables with sake lees soup and grilled chicken
The Rice
Cooked rice with roots vegetables and grilled beef
(The rice is Kinumusume made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled Mibuna leaf mixed with sesame Simmered kelp
The Dessert
Melon, jelly of Sanpoukan orange, and two kinds of strawberry
The Sweet
“Uguisu mochi”
(Steamed rice cake staffed in sweet red beans with powdered green soybeans )
Menu of 48,600 yen
The Appetizer
Boiled snow crab and seasonal vegetable with vinegar jelly
The Soup
Clear soup of kelp grouper
The Sashimi
Yellowtail
Bloody clam
The Side Dish
Simmered tofu and conger eel
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Simmered soy beans and vegetables
Stems of butterbur mixed with dried mullet roe
Shrimp with moromi miso
Boiled broad beans
Stewed beef tongue
Grilled squid with yolk
The Grilled Food
Grilled butterfish marinated with sweet soy sauce
The Steamed Food
Simmered vegetables with sake lees soup and grilled chicken
The Rice
Cooked rice with roots vegetables and grilled beef
(The rice is Kinumusume made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled Mibuna leaf mixed with sesame
Simmered kelp
The Dessert
Melon, jelly of Sanpoukan orange, and two kinds of strawberry
The Sweet
“Uguisu mochi”
(Steamed rice cake staffed in sweet red beans with powdered green soybeans )
Menu of 54,000 yen
The Appetizer
Boiled snow crab and seasonal vegetable with vinegar jelly
The Soup
Clear soup of kelp grouper
The First Sashimi
Thine sliced yellowtail
The Second Sashimi
Squid and bloody clam
The Side Dish
Simmered tofu and conger eel
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Simmered soy beans and vegetables
Stems of butterbur mixed with dried mullet roe
Shrimp with moromi miso
Boiled broad beans
Stewed beef tongue
Grilled squid with yolk
The Grilled Food
Grilled butterfish marinated with sweet soy sauce
The Steamed Food
Simmered vegetables with sake lees soup and grilled chicken
The Rice
Cooked rice with roots vegetables and grilled beef
(The rice is Kinumusume made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled Mibuna leaf mixed with sesame
Simmered kelp
The Dessert
Melon, jelly of Sanpoukan orange,
and two kinds of strawberry
The Sweet
“Uguisu mochi”
(Steamed rice cake staffed in sweet red beans with powdered green soybeans )
Menu of Omakase at market price
The Appetizer
Boiled snow crab and seasonal vegetable with vinegar jelly
The Soup
Clear soup of kelp grouper
The First Sashimi
Thine sliced yellowtail
The Second Sashimi
Squid and bloody clam
The Side Dish
Simmered tofu and conger eel
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Simmered soy beans and vegetables
Stems of butterbur mixed with dried mullet roe
Shrimp with moromi miso
Boiled broad beans
Stewed beef tongue
Grilled squid with yolk
The Grilled Food
Grilled butterfish marinated with sweet soy sauce
The Steamed Food
Simmered vegetables with sake lees soup and grilled chicken
The Rice
Cooked rice with roots vegetables and grilled beef
(The rice is Kinumusume made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled Mibuna leaf mixed with sesame
Simmered kelp
The Dessert
Melon, jelly of Sanpoukan orange, and two kinds of strawberry
The Sweet
“Uguisu mochi”
(Steamed rice cake staffed in sweet red beans with powdered green soybeans )
The model menu of January
January 26, 2015
Menu of 43,200 yen
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Mixed sea cucumber and grated radish
Japanese honewort with shimeji mushroom
Jellied black soybeans
Steamed fish meat past with shitake mushroom
Stewed beef tongue
Simmered water chestnuts
The Soup
Clear soup of crab and grilled tofu
The Sashimi
Thin sliced kelp grouper
Bloody clam
The Side Dish
Steamed savory custard with soft-shell turtle
The Grilled Food
Gilled butter fish with sweet soy sauce
The Steamed Food
Simmered radish, taro, carrot and shiitake mushroom
The Steamed Rice
Cooked rice with Kujo leek and chicken
(The rice is ‘Kinumusume’ made in Osaka.)
The Pickled Vagetables
Salt-pickled turnip
Salt-pickled mixed vegetables flavored with plum sauce
Salt-pickled Mibuna mixed with sesame
The Dessert
Jelly of Sanpoukan orange
Two kinds of strawberries
The Sweet
Wakana-manju
(Steamed bun stuffed with sweet beans jam)
Menu of 48,600 yen
The Appetizer
Dried mullet roe, small dried sardines and herring roe
The Soup
Clear soup of steamed shrimp dumpling and grilled soft roe
The Sashimi
Kelp grouper
Lightly grilled Japanese lobster
The Side Dish
Boiled snow crab
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Mixed sea cucumber and grated radish
Japanese honewort with shimeji mushroom
Jellied black soybeans
Steamed fish meat past with shitake mushroom
Stewed beef tongue
Simmered water chestnuts
The Grilled Food
Gilled butter fish with sweet soy sauce
The Steamed Food
Simmered radish, taro, carrot and shiitake mushroom
The Steamed Rice
Cooked rice with Kujo leek and chicken
(The rice is ‘Kinumusume’ made in Osaka.)
The Pickled Vegetables
Salt-pickled turnip
Salt-pickled mixed vegetables flavored with plum sauce
Salt-pickled Mibuna mixed with sesame
The Dessert
Jelly of Sanpoukan orange
Two kinds of strawberries
The Sweet
Wakana-manju
(Steamed bun stuffed with sweet beans jam)
Menu of 54,000 yen
The Appetizer
Dried mullet roe, small dried sardines and herring roe
The Soup
Clear soup of steamed shrimp dumpling and grilled soft roe
The First Sashimi
Thin sliced kelp grouper
The Second Sashimi
Grilled Japanese lobster on an each stone
The Side Dish
Boiled snow crab
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Mixed sea cucumber and grated radish
Japanese honewort with shimeji mushroom
Jellied black soybeans
Steamed fish meat past with shitake mushroom
Stewed beef tongue
Simmered water chestnuts
The Grilled Food
Gilled butter fish with sweet soy sauce
The Steamed Food
Simmered radish, taro, carrot and shiitake mushroom
The Steamed Rice
Cooked rice with Kujo leek and grilled chicken
(The rice is ‘Kinumusume’ made in Osaka.)
The Pickled Vagetables
Salt-pickled turnip
Salt-pickled mixed vegetables flavored with plum sauce
Salt-pickled Mibuna mixed with sesame
The Dessert
Jelly of Sanpoukan orange
Two kinds of strawberries
The Sweet
Wakana-manju
(Steamed bun stuffed with sweet beans jam)
Menu of Omakase at market price
The Appetizer
Dried mullet roe, small dried sardines and herring roe
The Soup
Clear soup of steamed shrimp dumpling and grilled soft roe
The First Sashimi
Thin sliced kelp grouper
The Second Sashimi
Grilled scallop and Japanese lobster on each stone
The Side Dish
Steamed and grilled snow crab
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Steamed abalone with vinegar sauce
Mixed sea cucumber and grated radish
Japanese honewort with shimeji mushroom
Jellied black soybeans
Steamed fish meat past with shitake mushroom
Stewed beef tongue
Simmered water chestnuts
The Grilled Food
Gilled butter fish with sweet soy sauce
The Steamed Food
Simmered radish, taro, carrot and shiitake mushroom
The Vinegary Food
Deep-fried abalone and some vegetables with vinegar jelly
The Steamed Rice
Cooked rice with Kujo leek and grilled beef
(The rice is ‘Kinumusume’ made in Osaka.)
The Pickled Vagetables
Salt-pickled turnip
Salt-pickled mixed vegetables flavored with plum sauce
Salt-pickled Mibuna mixed with sesame
The Dessert
Jelly of Sanpoukan orange
Two kinds of strawberries
The Sweet
Wakana-manju
(Steamed bun stuffed with sweet beans jam)
The model menu of November
November 5, 2014
Menu 43,200 yen
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Soup
Clear soup of pike conger and Matsutake mushroom
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Steamed savory custard with soy milk skin
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, carrot, Shiitake mushroom and Kujyo leek
The Rice
Cooked rice with Matsutake mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
Menu of 48,600 yen
The Appetizer
Persimmon, shrimp and vegetables with vinegar jelly
Salted and dried mullet roe with turnip
The Soup
Clear soup of pike conger and Matsutake mushroom
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Snow Crab
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, carrot, Shiitake mushroom and Kujyo green leek
The Rice
Cooked rice with Matsutake mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
Menu of 54,000 yen
The Appetizer
Persimmon, shrimp and vegetables with vinegar jelly
Salted and dried mullet roe with turnip
The Soup
Clear soup of pike conger and Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Snow Crab
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, carrot, Shiitake mushroom and Kujyo green leek
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
Menu Omakase at the market price
The Appetizer
Persimmon, shrimp and vegetables with vinegar jelly
Salted and dried mullet roe with turnip
The Soup
Clear soup of pike conger and Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Japanese lobster and fatty meat of tuna
The Side Dish
Snow Crab
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Seasoned salmon roe
Deep-fried and candied goby fish
Mixed seeds of summer cypress with steamed chicken
Stewed beef tongue
Shrimp with moromi miso
Deep-fried ginkgo nut
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered taro, Kujyo leek, and grilled chicken
The Vinegary food
Steamed abalone and some vegetables with vinegar jelly
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is “Koshihikari” made in Niigata Pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum sauce and dried bonito
Salt-pickled Mibuna leaves mixed with sesame and red peppers
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, persimmon, Japanese pear and grape
The Sweet
Rice cake with sweet red beans jam in the shape of a boar
The model menu of October
October 1, 2014
The model menu of October
Menu 43,200 yen
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Soup
Clear soup of pike conger
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Steamed savory custard with conger eel and baby taro
The Grilled Food
Grilled barracuda with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Rice
Cooked rice with some kinds of mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
Menu 48,600 yen
The Appetizer
Boiled blue crab and vegetables with vinegar jelly
The Soup
Clear soup of pike conger
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Steamed savory custard with conger eel and baby taro
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Grilled Food
Grilled barracuda with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Rice
Cooked rice with some kinds of mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
Menu 54,000 yen
The Appetizer
Boiled blue crab and vegetables with vinegar jelly
The Soup
Clear soup of pike conger with Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Side Dish
Steamed savory custard with conger eel and baby taro
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Rice
Cooked rice with Matsutake mushroom and grilled chicken
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
Menu Omakase at the market price
The Appetizer
Grilled abalone and vegetables with vinegar jelly
The Soup
Clear soup of pike conger with Matsutake mushroom
The First Sashimi
Red sea bream
The Second Sashimi
Lightly grilled Japanese lobster and fatty meat of tuna
The Side Dish
Grillled Matsutake mushroom
(Our cooking staff grills them in your room.)
The Some Kinds of Appetizer
Abalone and vegetables with vinegar jelly
Deep-fried and candied goby fish
Seasoned salmon roe
Shrimp with moromi miso
Deep-fried ginkgo nut
Stewed beef tongue
Egg and fish cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered tofu product, carrot, taro, and spinach
The Vinegary food
Grilled ell and vegetables with vinegar jelly
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is “Koshihikari” made in Niigata pref.)
The Pickled Vegetables
Salt-pickled turnip mixed with plum
Salt-pickled Mibuna leaves
Salt-pickled vegetables flavored with plum sauce
The Dessert
Melon, Japanese persimmon, fig and grape
The Sweet
Sweetened mashed chestnut with sweet red bean jam
The model menu of September
September 1, 2014
The model menu of September
Menu 43,200 yen
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Soup
Clear soup of pike conger
The Sashimi
Sea bream
Fatty meat of tuna
The Grilled Food
Grilled sweet fish with salt
The Side Dish
Cold soy milk skin soup with deep-fried pick conger
The Steamed Food
Grilled eggplant, Shiitake mushroom, pumpkin,
and Manganji sweet pepper
The Rice
Cooked rice with sweet fish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pear and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red bean jam)
Menu of 48,600 yen
The Appetizer
Lightly grilled Japanese lobster and seasonal vegetables
The Soup
Clear soup of pike conger
The Sashimi
Japanese sea bass
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold soy milk skin soup with deep-fried pike conger
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Steamed Food
Grilled eggplant, pumpkin, Shiitake mushroom
and Manganji sweet pepper
The Rice
Cooked rice with sweetfish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pair, and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red beans jam)
Menu of 54,000 yen
The Appetizer
Lightly grilled Japanese lobster and seasonal vegetables
The Soup
Clear soup of pike conger
The First Sashimi
Japanese sea bass
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold soy milk skin soup with deep-fried pike conger
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Steamed Food
Grilled eggplant, pumpkin, Shiitake mushroom
and Manganji sweet pepper
The Rice
Cooked rice with sea bream
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pair, and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red beans jam)
Menu Omakase at market price
The Appetizer
Lightly grilled Japanese lobster and seasonal vegetables
The Soup
Clear soup of pike conger with Matsutake mushroom
The First Sashimi
Japanese sea bass
The Second Sashimi
Lightly grilled Japanese lobster and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
(Our cooking staff grills them in front of you.)
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Boiled blue crab with vinegar jelly
Some vegetables mixed with tofu dressing
Seasoned salmon row
Shrimp with moromi miso
Sushi of barracuda
Stewed beef tang
Egg and fish cake
The Steamed Food
Grilled eggplant, pumpkin, Shiitake mushroom
and Manganji sweet pepper
The Rice
Cooked rice with Matsutake mushroom and grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Vegetables pickled in plum sauce
Simmered kelp
The Dessert
Melon, fig, Japanese pair, and grape
The Sweet
Japanese seasonal sweet “Tsukimi Dango”
(Steamed rice cake with sweet red beans jam)
The model menu of August
August 1, 2014
The model menu of August
Menu 43,200 yen
The Some Kinds of Appetizer
Seared octopus with vinegar jelly
Seasoned stem of taro with sesame cream
Shrimp with moromi miso
Jelly of green soy beans
Simmered sweet potato
Sushi of pike conger
Stewed beef tongue
The Soup
Clear soup of pike conger
The Sashimi
Japanese sea bass
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold Japanese fine wheat noodles with grated yam and yolk sauce
The Steamed Food
Grilled eggplant, pumpkin, okra and Takagamine sweet pepper
The Rice
Cooked rice with ginger and corn with grilled chicken
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, mango, grape, peach and watermelon
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu of 48,600 yen
The Appetizer
Grilled octopus on the hot stone
(You will try to grill them by yourself.)
The Soup
Clear soup of pike conger
The Sashimi
Japanese sea bass
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold Japanese fine wheat noodles with grated yam and yolk sauce
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Seasoned stems of taro with sesame cream
Shrimp with moromi miso
Jelly of green soy beans
Simmered sweet potato
Sushi of pike conger
Stewed beef tongue
The Steamed Food
Grilled eggplant, pumpkin, okra and Takagamine sweet pepper
The Rice
Cooked rice with ginger and corn with grilled chicken
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, mango, grape, peach and watermelon
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu of 54,000 yen
The Appetizer
Grilled octopus on the hot stone
(You will try to grill them by yourself.)
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced Japanese sea bass
The second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Cold Japanese fine wheat noodles with grated yam and yolk sauce
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Seasoned stems of taro with sesame cream
Shrimp with moromi miso
Jelly of green soy beans
Simmered sweet potato
Sushi of pike conger
Stewed beef tongue
The Steamed Food
Grilled eggplant, pumpkin, okra and Takagamine sweet pepper
The Rice
Cooked rice with ginger and corn with grilled beef
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, mango, grape, peach and watermelon
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu Omakase at market price
The Appetizer
Grilled abalone on the hot stone
(You will try to grill them by yourself.)
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced flatfish
The second Sashimi
Lightly grilled Japanese lobster and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
(Our cooking staff grilles them in your garden)
The Side Dish
Sea urchin with summer vegetables
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Seasoned stems of taro with sesame cream
Shrimp with moromi miso
Jelly of green soy beans
Simmered sweet potato
Sushi of pike conger
Stewed beef tongue
The Steamed Food
Grilled eggplant, pumpkin, okra and Takagamine sweet pepper
The Vinegary food
Grilled chicken and cabbage with vinegar jelly
The Rice
Cooked rice with eel
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, mango, grape, peach and watermelon
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
The model menu of July
July 1, 2014
The model menu of July
Menu 43,200 yen
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Deep-fried and candied goby fish
Shrimp with moromi miso
Grilled red spotted grouper
Simmered sweet potato
Water shield
The Soup
Clear soup of pike conger
The Sashimi
Striped jack
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Home-made tofu with sea urchin
The Steamed Food
Grilled eggplant, okra, pumpkin and Manganji sweet pepper
The Rice
Cooked rice with ginger
topped with sautéed lotus’s roots and boiled whitebait
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, peach, and grape
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu 48,600 yen
The Appetizer
Lightly grilled shrimp and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The Sashimi
Striped jack
Fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Deep-fried and candied goby fish
Seasoned stem of taro
Shrimp with moromi miso
Grilled red spotted grouper
Simmered sweet potato
The Steamed Food
Grilled eggplant, okra, pumpkin and Manganji sweet pepper
The Rice
Cooked rice with ginger
topped with sautéed lotus’s roots
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, peach and grape
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu 54,000 yen
The Appetizer
Lightly grilled shrimp and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced striped jack
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Deep-fried and candied goby fish
Seasoned stem of taro
Shrimp with moromi miso
Grilled red spotted grouper
Simmered sweet potato
The Steamed Food
Grilled eggplant, okra, pumpkin and Manganji sweet pepper
The Rice
Cooked rice with burdock and grilled eel
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, peach and grape
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
Menu Omakase at market price
The Appetizer
Lightly grilled shrimp and water shield in Tosa vinegar
The Soup
Clear soup of pike conger
The First Sashimi
Thin sliced flatfish
The Second Sashimi
Lightly grilled Japanese whelk and fatty meat of tuna
The Grilled Food
Charcoal-grilled sweetfish with salt
(Our cooking staff grilles them in your garden)
The Side Dish
Home-made tofu with sea urchin
The Some Kinds of Appetizer
Steamed abalone with vinegar jelly
Deep-fried and candied goby fish
Seasoned stem of taro
Shrimp with moromi miso
Grilled red spotted grouper
Simmered sweet potato
The Steamed Food
Simmered Kamonasu eggplant, Manganji sweet pepper and grilled eel
The Vinegary Food
Grilled beef and cabbage with vinegar jelly
The Rice
Cooked rice with ginger
topped with sautéed lotus’s loots and boiled whitebait
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Eggplant pickled in rice-bran paste
Cucumber pickled in soy sauce
Simmered kelp
The Dessert
Melon, watermelon, peach and grape
The Sweet
Seasonal sweets
(Your selection from the three sweets)
*Shaved ice with green tea sauce
*Green tea ice cream
*Green tea sherbet
The model menu of April
April 1, 2014
The model menu of April
Menu 43,200 yen
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Soup
Clear soup of fat cod
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Skewered pieces of to-fu baked and coated with miso
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Simmered bamboo shoot and wakame seaweed
The Rice
Cooked rice with red sea bream
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramoshi”
(Traditional Japanese sweet in spring)
Menu 48,600 yen
The Appetizers
Seared Japanese lobster and vegetables with vinegar jelly
Seasoned spring vegetables with sesame cream sauce
The Soup
Clear soup of fat cod
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Simmered bamboo shoot and wakame seaweed
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Steamed savory custard with clam
The Rice
Cooked rice with red sea bream
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramoshi”
(Traditional Japanese sweet in spring)
Menu 54,000 yen
The Appetizers
Seared Japanese lobster and vegetables with vinegar jelly
Seasoned spring vegetables with sesame cream sauce
The Soup
Clear soup of fat cod
The First Sashimi
Red sea bream
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Simmered bamboo shoot and wakame seaweed
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Steamed savory custard with clam
The Rice
Cooked rice with bamboo shoot and grilled chicken
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramoshi”
(Traditional Japanese sweet in spring)
Menu Omakase at the market price
The Appetizers
Kelp-flavored tilefish and vegetables with vinegar jelly
Seasoned spring vegetables with sesame cream sauce
The Soup
Clear soup of fat cod
The First Sashimi
Red sea bream
The Second Sashimi
Seared Japanese lobster and fatty meat of tuna
The Side Dish
Grilled whole bamboo shoot
(Our cook cuts and serves them in your room.)
The Some Kinds of Appetizer
Sesame curd with vegetables
Lightly grilled scallop with vinegar jelly
Vegetables mixed with to-fu dressing
Stems of butterbur stuffed with plum sauce
Deep-fried scallop coated with roasted rice
Shrimp with grated dried mullet roe
Sushi of red sea bream
The Grilled Food
Charcoal-grilled and deep-fried whole baby sweetfish
The Steamed Food
Steamed savory custard with clam
The Vinegared Food
Some kinds of shellfish and vegetables with vinegar jelly
The Rice
Cooked rice with bamboo shoot and grilled beef
(The rice is ‘Koshihikari’ made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, mango and strawberry
The Sweet
“Sakuramoshi”
(Traditional Japanese sweet in spring)
The model menu of March
March 18, 2014
The model menu of March
Menu 43,200 yen
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Soup
Clear soup of clam and sesame to-fu
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Soup of peas
The Grilled Food
Grilled cherry trout with Japanese pepper-bud
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Rice
Cooked rice with ice fish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
Menu 48,600 yen
The Appetizers
Ice goby and egg scramble
Seasoned spring vegetables with sea cucumber’s roe
The Soup
Clear soup of clam and sesame to-fu
The Sashimi
Red sea bream
Fatty meat of tuna
The Side Dish
Soup of peas
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Grilled cherry trout with Japanese pepper-bud
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Rice
Cooked rice with ice fish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
Menu 54,000 yen
The Appetizers
Ice goby and egg scramble
Seasoned spring vegetables with sea cucumber’s roe
The Soup
Clear soup of clam and sesame to-fu
The First Sashimi
Red sea bream
The Second Sashimi
Squid and fatty meat of tuna
The Side Dish
Soup of peas
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Grilled butterfish marinated with say sauce and sweet sake
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Rice
Cooked rice with blowfish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetable
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
Menu Omakase at the market price
The Appetizers
Ice goby and egg scramble
Seasoned spring vegetables with sea cucumber’s roe
The Soup
Clear soup of clam and sesame to-fu
The First Sashimi
Red sea bream
The Second Sashimi
Seared Japanese lobster and fatty meat of tuna
The Side Dish
Grilled snow crab (Our cook grill them in your room.)
The Some Kinds of Appetizer
Abalone with vinegar jelly
Steamed chicken mixed with vinegared miso
Stems of butterbur with salted and dried mullet roe
Shrimp with moromi miso
Simmered broad beans
Stewed beef tongue
Fish and egg cake
The Grilled Food
Grilled tilefish with salt
The Steamed Food
Simmered daikon radish, spinach, carrot and grilled shiitake mushroom
The Vinegared Food
Some kinds of shellfish and vegetables with vinegar jelly
The Rice
Cooked rice with blowfish
(The rice is Koshihikari made in Niigata pref.)
The Pickled Vegetables
Salt-pickled rape buds
Daikon radish pickled in sweet white sake
Salt-pickled vegetables flavored with plum sauce
Simmered kelp
The Dessert
Melon, jelly of grapefruit, cherimoya and strawberry
Citrus sorbet
The Sweet
Traditional Japanese sweet imaged of rape blossom
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