Spring-to-Summer Course Menu Updated

We have updated our spring-to-summer course menu.

This course features seasonal ingredients including bamboo shoots, new onions, firefly squid, cherry salmon, and mackerel.

Please enjoy the fresh flavors of the season.

■ Availability Period
Available until mid-June.

Bamboo Shoot Mochi Tosa-age with Kinome Broth
Spring Vegetables with Irizake Dressing
Tokushima Prefecture Awa Odori Chicken - Salt Grilled
Seasonal Homemade Fresh Fu Dengaku
Premium Tuna with Kumiyu-ba
Squid with Sea Urchin
Grilled Horse Mackerel with Atari Green Onion
Spanish Mackerel Grilled on Blue Magnolia Leaf
Sake Snack Chawanmushi
Sakura Shrimp and New Onion Senbei
Japanese Black Wagyu Beef Katsu with Caviar
Green Pea Okowa
Pickled Vegetables
Dessert
Hojicha Tea

Using seasonal ingredients abundantly, you can enjoy the colors and flavors of the four seasons.

We look forward to welcoming you to our restaurant.