Commitment to the dishes
Please enjoy the kaiseki dish which made meat assert.
We offer seasonal Kaiseki cuisine made domestic Kuroge Wagyu beef's various parts, duck meat, lamb, and other meat insisted.Menu will change according to the season.Course dishes are available for 8,000 yen and 10,000 yen.
Course menu 1
Fried sauce "Wagyu beef fillet and vegetable Tenchinura"One item of Shonishin course
Created by Kuroge Wagyu beef with meat leaves
Simmered dish "Wagyu Beef's Incense Lily Lily Bean Paste"One item of Shonishin course
Wagyu beef, seasonal dishes steamed with seasonal vegetables packed in radish.
Grilled "Broiled marbled Japanese Wagyu skewers"One item of Shonishin course
One is Kyoto made Kujo green onions, the one you like is raw seasoning.And the other is a dish with black otoko miso.
Course menu 2
Baseboard "Taste of Autumn's Taste"One piece of cold camellia course
We offer four types of cuts, sliced from marbled Wagyu beans into dice, scent of sheep meat, steamed biscuit of oysters, covered with shiitake mushrooms.
Appetizer "Five tastes in winter trees"One piece of cold camellia course
Steamed wine of pork hoof meat / Homepage of duck roast / Boiled with polo onion and salted pig / Raw ham's Temari sushi / Fried katsube
Appetizer "Five tastes in winter trees"One item of Shonishin course
Wagyu Beef's Matsumae pickled / Kamo Dumpling Ponzu / Boiled with Polo onion and Salted Pig / Raw Ham's Temari Sushi / Deep-fried Kousebe
Course menu 3
Stand "Furano Wagyu Beef Sirloin Sukiyaki Une Shinken"One item of Shonishin course
Recommended cuisine where you will taste the exquisite marbled wagyu beef with the egg yolk and raw mushrooms.Please enjoy a smoother richness feeling by putting the octopus.
Grilled "Miso pickled beef tangerue"One piece of cold camellia course
Cook with beef tongue pickled in special sauce sauce.Although it is offered in thick cutting, it is a dish of soft charm.
Fried sauce "Wagyu fillet cutlet"One piece of cold camellia course
It is a luxurious cutlet made from Japanese fillet of Japanese beef fillet.Please enjoy with black onion miso.Soup rolled omelet with tempura.
Course menu 4
Steam "Steamed beef tongue red wine"One item of Shonishin course
I cook thick sliced beef tongue thoroughly with red wine and made it very soft.
Steam "Lead Bow and Black Truffle Chawu Mushi"Course item
Cook the reed bow carefully until it gets softer, choku mushi with rich flavor with black truffle as scented accent
Chopstick break "Tailored fruit tomato cold juice"Course item
One product of refreshing taste with dressing (Juré) which used vinegar for the sweetness peculiar to fruit tomato.