こてまり

(Appetizer) Chilled steamed egg custard with scallops and corn

Lily bulbs, ginkgo nuts, scallops, corn

(Prepared) Assorted sashimi platter of 6 kinds of fresh fish caught that evening (including conger eel)

Freshly caught conger eel, sea bream, yellowtail, and other daily specials.

Perilla leaves, wasabi, lemon, etc.

(Hot Pot) Domestic Beef Ribeye Sukiyaki (Small Pot)

* (Can be upgraded to Japanese Black Wagyu beef for an additional 1000 yen)

*You can upgrade from a small pot to a large pot free of charge!

(For the large pot, we'll increase the amount of meat! And finish it off with udon noodles!)

(Deep-fried food) Assortment of tempura made with Setouchi sardines, conger eel, and sillago.

Seasonal vegetables, salt, lemon

(Grilled dish) Grilled Spanish mackerel with yuzu sauce

Moromi (fermented soybean paste), cucumber, lemon, pickled ginger, etc.

(Warm dish) Barracuda and winter melon in a silver sauce

Seasonal vegetables, green onions, sesame seeds, wheat gluten

(Rice dishes) Rice dishes using ingredients from the Setouchi region

Shredded nori seaweed, sesame seeds, etc.

(Soup) Today's soup

Wakame seaweed, green onions, rice crackers, etc.

(Sweets) Black sugar syrup ice cream