Sosaku Kappo Saika

This is a petit kaiseki for lunch only. The menu includes appetizer, soup, sashimi, grilled dish, seasonal vegetables, rice, and sweet. Please enjoy the freshness of the dishes.

This course is popular for business entertainment and dinner. This course is often ordered at lunchtime for a meeting. The dishes are filled with the season's delicacies of the day. In addition, "Dashimaki Tamago" is a specialty for grilled dishes, and "Ichibo Roast Beef" is a meat dish.

Kyoto-style kaiseki cuisine is a fusion of seasonal ingredients from Oita Prefecture and Kyoto-style cooking. This luxurious course allows you to taste Oita's specialties such as "Seki horse mackerel," "Oita Japanese beef," and "Oita's log shiitake mushrooms," all of which are produced in Oita Prefecture. The difference between Oita Wagyu and Bungo Beef is that "Bungo Beef" consists of meat quality A2 or higher, while "Oita Wagyu" is only for A4 to A5 quality meat

Kyoto-style kaiseki cuisine is a fusion of Oita Prefecture's seasonal ingredients and Kyoto-style cooking. This luxurious course allows you to taste Oita's specialties such as "Seki horse mackerel," "Oita Japanese beef," "Yufuin eel," and "Oita shiitake mushrooms," all of which are produced in Oita Prefecture. The difference between Oita Wagyu and Bungo Beef is that "Bungo Beef" consists of meat quality A2 or higher, while "Oita Wagyu" is only for A4 to A5 quality meat

Kyoto-style kaiseki cuisine is a fusion of seasonal ingredients from Oita Prefecture and Kyoto-style cooking. This luxurious course allows you to taste Oita's specialties such as "Seki horse mackerel," "Oita Japanese beef," "Yufuin eel," and "Oita shiitake mushrooms," all of which are produced in Oita Prefecture. The difference between Oita Wagyu and Bungo Beef is that "Bungo Beef" consists of meat quality A2 or higher, while "Oita Wagyu" is only for A4 to A5 quality meat