Shokusai Hanakiraku

Flower Course ... 6000 yen, Tableware Course ... 8000 yen, Enjoyment Course ... 10000 yen. Course meals are by reservation only. Private rooms are also available. The menu changes daily. There are also individual dishes available, so please feel free to come by. We look forward to seeing you.

※Recent example: Fish nanban-zuke with fried sardines, three types of seasonal obanzai, sashimi of bluefin tuna and kampachi, soup with Oita hot spring water and root vegetables, charcoal-grilled venison from Yabu, Hyogo with eggplant gratin, Western-style chimaki with porcini mushrooms and ginkgo nuts, chestnut yokan with strawberries. ※The photo is for illustration purposes.

※Recent example: Vinegared miso with green onions and firefly squid, five seasonal obanzai dishes, sashimi of bluefin tuna and red clam from Yamaguchi with smoked horse mackerel, chawanmushi with burdock and shrimp sauce, deep-fried sardines and tempura of wild vegetables, baked sea bream from Sukumo in Shikoku, roasted wagyu ribeye and roasted deer from Yabu, Western-style chikuwa with porcini mushrooms and ginkgo, and sweet chestnut yokan with strawberries. ※The photo is for illustration purposes.

※Recent example: Tempura of spring wild vegetables and escargot croquettes, five types of seasonal obanzai, sashimi of Nagasaki Goto Islands bluefin and hon-maguro, oysters and marinated salmon wine jelly, pot-au-feu of root vegetables and meats (Tsukano mineral water), classic dish of sole meunière with white asparagus, charcoal-grilled wagyu and shish kebab of deer meat from Hyogo Yabu, Western-style chikuwa with mushrooms and ginkgo, sweet potato ice cream with spring rolls of apple and cheese. ※The photo is for illustration purposes.