-From January 16 to February 28-

Simmered Monkfish Liver

Mizore Soup with Cot Milt and Yaki-Mochi

Fugu Tataki with Chiri Vinegar

Snow Crab Baked in Yuzu Shell

Grilled Wagyu Beef and Young Bamboo Shoots with Sansho Pepper

Steamed Abalone

Clay Pot Rice with Yellowtail and Kujo Negi
Served with Soup and Japanese Pickles

Today's Dessert

-March 1 to April 15-

Saemaki Shrimp and Bamboo Shoots with Kinome Miso Dressing

Hamaguri Clam Dobinmushi (Dashi Broth Steamed in a Teapot)

Kombu-Cured Splendid Alfonsino

Grilled Fujisan Salmon with Japanese Pepper Leaf

Fried Tofu Fritter with Sakura Shrimp and Bamboo Shoots, and Simmered Octopus

Roast Beef of Wagyu

Clay Pot Rice with Firefly Squid
Served with Soup and Japanese Pickles

Today's Dessert

-From January 16 to February 28-

Simmered Daikon Radish with Meat Miso

Assorted Seasonal Appetizers

Winter Yellowtail with Yuzu-Mizore Ponzu

Deep-Fried Crab Shinjo and Mochi in Dashi

Savory Egg Custard with Sea Bream and Ginkgo Nuts - Chawanmushi

【Main】※Each guest may select one dish of their choice
・Steamed Crab in the Shell with Spring Vegetable Sauce
・Dobinmushi with Clams and Bamboo Shoots　+￥1,000
・Roast Beef of Wagyu 　　　+￥1,500
・Simmered Nodoguro Fish　+￥2,100

【Clay Pot Niigata Koshihikari Rice】※One Selection per Group
*Additional fee per person
・White Rice
・Fava Beans and Ginger　+￥800
・Crab and Yuzu　　　　 +￥1,200
・Clams and Bamboo Shoots　　　　+￥1,500
・SANPO (Triple crown clay pot rice):
　Nodoguro Fish, Crab, and Ikura　　+￥2,000

Served with Soup and Japanese Pickles

Today's Dessert

-March 1 to May 10-

Deep-Fried Mugwort Tofu in Dashi Broth with Shredded Crab

Assorted Seasonal Appetizers

Sakura Sea Bream and Tuna Sashimi with Nori (seaweed) Soy Sauce

Asari Clam Chawanmushi

【Main】※Each guest may select one dish of their choice
・Salt-Koji Roasted Pork with Fuki Miso
・Grilled Fujisan Salmon with Japanese Pepper Leaf　+￥1,000
・Roast Beef of Wagyu　+￥1,000
・Sado Red Snow Crab Grilled in the Shell　+￥1,500
・Simmered Nodoguro Fish　+￥2,100

Fried Tofu Fritter with Sakura Shrimp and Bamboo Shoots, and Simmered Octopus

【Clay Pot Niigata Koshihikari Rice】※One Selection per Group
*Additional fee per person
・White Rice
・Asari Clams and Ginger　+￥800
・Boiled Whitebait and Butterbur　+￥1,200
・Sakura Shrimp and Bamboo Shoots　+￥1,500
・SANPO (Triple crown clay pot rice):
　Nodoguro Fish, Crab, and Ikura　　+￥2,000

Served with Soup and Japanese Pickles

Today's Dessert

-From January 16 to February 28-

Noppei Soup with Toto Beans

Black Soybeans with Tofu Dressing

Winter Yellowtail with Yuzu-Mizore Ponzu

Kabura-Mushi with Simmered Anago and Ginkgo Nuts

Grilled Snow Crab in the Shell with Crab Miso Ankake

Cod Milt with Ponzu Sauce

Clay Pot RIce with Clams and Kujo Negi
Served with Soup and Japanese Pickles

Today's Dessert

-March 1 to May 10-

Firefly Squid and Hosta Shoots with Vinegar Miso Dressing

Grilled Mugwort Tofu

Thinly Sliced Sakura Sea Bream Sashimi

Asari Clam Chawanmushi

Salt-Koji Roasted Pork with Fuki Miso

Crispy Fried Simmered Conger Eel with Aonori Sauce

Clay Pot Rice with Bamboo Shoots and Butterbur
Served with Soup and Japanese Pickles

Today's dessert

-From January 16 to February 28-

Steamed Abalone

Clear Soup with Nodoguro, Grilled Negi and Yaki-Mochi

Thinly Sliced Fugu (Pufferfish)

Salt-Grilled Yellowtail with Citrus Oroshi Ponzu

Kabura-Mushi with Crab and Scallop Ankake

Roast Beef of Wagyu

Monkfish Liver with Ponzu

SANPO (Triple Crown) Clay Pot Rice：
Nodoguro Fish, Crab, and Ikura
Served with Soup and Japanese Pickles

Today's Dessert

-March 1 to May 10-

Saimaki Shrimp and Bamboo Shoots with Kinome Miso Dressing

Hamaguri Clam Dobinmushi (Dashi Broth Steamed in a Teapot)

Kombu-Cured Splendid Alfonsino and Tuna Sashimi

Salt-Grilled Nodoguro

Fried Tofu Fritter with Sakura Shrimp and Bamboo Shoots, and Simmered Octopus

Steamed Abalone with Nori (Seaweed) Soy Sauce

Wagyu Sirloin Shabu-Shabu in Dashi Broth

SANPO (Triple Crown) Clay Pot Rice：
Nodoguro Fish, Crab, and Ikura
Served with Soup and Japanese Pickles

Today's dessert

-From January 16 to February 28-

■ Simmered Daikon Radish with Meat Miso
■ Assorted Seasonal Appetizers
■ Winter Yellowtail with Yuzu-Mizore Ponzu
■ Deep-Fried Crab Shinjo and Mochi in Dashi
■ Savory Egg Custard with Sea Bream and Ginkgo Nuts - Chawanmushi
■ Steamed Crab in the Shell with Spring Vegetable Sauce
■ SANPO (Triple Crown) Clay Pot Rice：
　Nodoguro Fish, Crab, and Ikura
■ Soup and Japanese Pickles
■ Today's Dessert

-From March 1 to May 10-

■ Deep-Fried Mugwort Tofu in Dashi Broth with Shredded Crab
■ Seasonal Assorted Appetizers
■ Sakura Sea Bream and Tuna Sashimi with Nori (seaweed) Soy sauce
■ Asari Clam Chawanmushi
■ Salt-Koji Roasted Pork with Fuki Miso
■ Fried Tofu Fritter with Sakura Shrimp and Bamboo Shoots
■ Clay Pot Rice with Abalone, Crab, and Ikura
■ Soup and Japanese Pickles
■ Today's Dessert

-From January 16 to March 1-

■ Monkfish Liver with Grated Daikon and Ponzu Sauce
■ Assortment of nine small starters - Premium
1. Abalone with Liver Sauce
2. Roast Beef of Wagyu
3. Grilled Sesame Tofu
4. Seasonal Savory Egg Custard - Chawanmushi
5. Steamed Red Snow Crab with Crab Miso, Served in the Shell
6. Two Kinds of Sashimi
7. Grilled Salmon with Salt-Koji Marinade
8. Deep-Fried White Shrimp in Rice Flour Batter
9. Black Soybeans with Tofu Dressing
■Clay Pot Rice with Nodoguro Fish and Crab
■ Soup and Japanese Pickles
■ Today's Dessert

-From March 7 to May 1-

■ Seasonal Mountain Vegetables with Sesame Dressing
■ Assortment of nine small starters - Premium
1. Two Kinds of Sashimi
2. Roast Beef of Wagyu
3. Seasonal Chawanmushi
4. Grilled Salmon with Japanese Pepper Leaf
5. Steamed Abalone and Turnip in Dashi Broth
6. Mugwort Tofu
7. Crispy Fried Shirauo (lcefish) in Rice Flour
8. Kogomi (fiddlehead fern) in White Sesame-Tofu Dressing
9. Snow Crab Steamed in the Shell, Served with Nanohana (Rapeseed Greens) Sauce
■Clay Pot Rice with Crab, Ikura and Bamboo Shoots
■ Soup and Japanese Pickles
■ Today's Dessert

-From January 16 to March 1-

■ Red Snow Crab Served in a Wooden Masu Box
■ Seasonal Assorted Appetizers
■ Winter Yellowtail with Grated Daikon and Ponzu Sauce
■ Cedar-Planked Eggplant with Beef Tukudani-Style
■ Cray Pot Rice from Yasuzuka Terraced Fields
■ Soup and Japanese Pickles
■ Today's Dessert

-From March 7 to May 1-

■ Asari Clam Chawanmushi
■ Seasonal Assorted Appetizers
■ Sakura Sea Bream and Tuna Sashimi with Nori (seaweed) Soy sauce
■ Salt-Koji Roasted Pork with Fuki Miso
■ Cray Pot Rice from Yasuzuka Terraced Fields
■ Soup and Japanese Pickles
■ Today's Dessert

-From January 16 to March 1-

■ Assortment of nine small starters
1. Black Soybeans with Tofu Dressing
2. Fresh Sea Bream Sashimi
3. Grilled Salmon with Salt-Koji Marinade
4. Japanese Bracken Ferns Simmered in Dashi
5. Black Sesame Tofu
6. Ginger Simmered in Sweet Soy Sauce
7. Deep-fried Ebi-imo with Rice Flour
8. Komatsuna (Japanese Greens) with Sesame Sauce
9. Grilled Young Chicken with Kanzuri Chili Paste

■ Tsukudani-Style Simmered Beef
□【Clay Pot Niigata Koshihikari Rice】Please choose one in a group.
*Additional fee per person
・White Rice
・Baby Sardines and Sansho Pepper　+￥500
・Mitsuba and Scallops　+￥800
・Red Snow Crab　+￥1,000
・"Triple Crown": Blackthroat Seaperch, Crab Meat and Salmon Roe　+￥1,500
■ Soup and Japanese Pickles
■ Today's Dessert

-From March 3 to May 1-

■ Assortment of nine small starters
1. Tuna Sashimi
2. Spring Cabbage with Sesame Dressing
3. Mugwort Tofu
4. Japanese Omelette with Green Laver Sauce
5. Salmon Yu-an yaki (Citrus-Marinated Grilled Salmon)
6. Deep-Fried Shrimp Dumpling (Shinjo)
7. Snap Peas in White Sesame-Tofu Dressing
8. Simmered Udo (Japanese Spikenard), Country-Style
9. Sweet Vinegar-Pickled Amanatsu Citrus and Spring Carrot

■ Deep-Fried Tofu in Dashi Broth with Chicken Miso
□【Clay Pot Niigata Koshihikari Rice】Please choose one in a group.
*Additional fee per person
・White Rice
・Asari Clams and Ginger　+￥800
・Fuki and Broad Beans　+￥1,200
・Crab and Bamboo Shoots　+￥1,500
・"Triple Crown": Blackthroat Seaperch, Crab Meat and Salmon Roe　+￥2,000
■ Soup and Japanese Pickles
■ Today's Dessert