●Menu example | From June 2nd: Hachisun corn light soup, taro, kinome miso, dengaku, water, cloud vinegar, shiso, green, rolled egg in dashi broth, zunda, grated daikon, new lotus root, Nanban vegetables, unohana dressing, early summer vegetable jelly, tomato foam, asparagus, suririfuri, fried fugu, hot dish, black truffle chawanmushi, baron potato paste, chicken, chives, sashimi, fresh fish from Kochi prefecture, Yamagata dashi, soy sauce, seasonal garnish, main dish - grilled dish - Nanbu-yaki eggplant, vinegared chicken with myoga - hot dish - Toji steamed sea bass, lion pepper, young corn, wasabi - cooked dish - Kinshi gourd, Daitokuji gluten, lotus root, seaweed with bean paste - fried dish - Namba-age conger eel, ume meat - main dish - grilled young chicken with sansho miso Japanese herb meal Iwate Junjo Premium Hitomebore pickles Two kinds of red soup stock Miso-based sweet Sanuki Wasanbon pudding *The menu may change depending on the availability of ingredients.
¥4,400Tax included
[Weekdays only] Hyakkarioran (private room)
●Menu example | From June 2nd: Hachisun corn light soup, taro, kinome miso, dengaku, water, cloud vinegar, shiso, green, rolled egg in dashi broth, zunda, grated daikon, new lotus root, Nanban vegetables, unohana dressing, early summer vegetable jelly, tomato foam, asparagus, suririfuri, fried fugu, hot dish, black truffle chawanmushi, baron potato paste, chicken, chives, sashimi, fresh fish from Kochi prefecture, Yamagata dashi, soy sauce, seasonal garnish, main dish - grilled dish - Nanbu-yaki eggplant, vinegared chicken with myoga - hot dish - Toji steamed sea bass, lion pepper, young corn, wasabi - cooked dish - Kinshi gourd, Daitokuji gluten, lotus root, seaweed with bean paste - fried dish - Namba-age conger eel, ume meat - main dish - grilled young chicken with sansho miso Japanese herb meal Iwate Junjo Premium Hitomebore pickles Two kinds of red soup stock Miso-based sweet Sanuki Wasanbon pudding *The menu may change depending on the availability of ingredients.
¥4,400Tax included
Sokyu (Weekday table seats)
●Menu example | From June 2nd: Hachisun corn light soup, taro, kinome miso, dengaku, water cloud vinegar, shiso, green dashi-maki egg, zunda, grated daikon, new lotus root, Nanban vegetables, unohana dressing, early summer vegetable jelly, tomato foam, asparagus, surimi, fried fugu, soup, clear soup, shrimp, kamimoji leek, wood ear mushroom, watercress, yuzu sashimi, tuna, fresh fish from Kochi Prefecture, seasonal garnish, grilled silver flounder, gunpowder grilled, lemon, main dish, seared Saga beef, yuzu pepper, charcoal salt, lion pepper, meal - Iwate Junjo Premium Hitomebore - three kinds of pickles, dried baby sardines, Japanese pepper, red dashi soup, miso, sweet dish, Sanuki Wasanbon pudding *The menu may change depending on the availability of ingredients, etc.
¥6,600Tax included
Sokyu (table seats)
Each dish is carefully crafted to perfection. As the name suggests, this is a menu where you can enjoy the beauty of various dishes. ◎ Hassun ◎ Soup ◎ Sashimi ◎ Grilled dish ◎ Strong side dish ◎ Meals, soup bowl, pickles ◎ Sweetness