Gyouryori Tsuji

This course is a total of 8 dishes. We will serve the appetizer, soup, sashimi, grilled dish, assorted dishes, takimono, rice, and sweet dish in about one and a half to two hours, depending on the pace of your meal. Please enjoy a leisurely afternoon at your leisure. This is the first dish of the appetizer course. Basically, we serve cold dishes in the hot season and warm dishes in the cold season. This is the first dish to settle your stomach. This is the most popular dish since the opening of the restaurant. Please enjoy the rich soup stock made from kombu (kelp) soup stock made from water, dried bonito flakes, and tuna flakes. Sashimi is not only served fresh as it is, but is also prepared with a little extra care, such as being left to rest for several days to bring out its flavor, being kombu-braised, or being seared. For grilled dishes such as bluefin tuna, swordfish, trout, and eel, we select the largest, fattest, and thickest fish available in each season. 5、Seasonal assortments: Delicacies, soaked dishes, fried dishes, and other seasonal ingredients are prepared in different flavors and cooking methods to make a seven-piece assortment. 6、Takikiawase - a soup stock based on bonito broth with ingredients that go well with each ingredient, such as dried bonito for bamboo shoots, sakura shrimps for eggplant, and donko shiitake mushrooms for wax gourd, is used to bring out the flavors of the ingredients. 7、Gohan (rice): seasonal ingredients are cooked with Koshihikari rice from Miyama, Kyoto, such as baby squid and butterbur sprouts in spring, grilled conger eel, corn and edamame in summer, wild mushrooms and duck in fall, and Kabako crab and honeywort in winter. 8. Sweets: Japanese-style desserts such as mizu-yokan, a soft and silky sweet, and kuzu-yaki, a chewy kudzu pancake kneaded with seasonal ingredients, are seasonal sweet treats.

A ten-course menu is also available for lunch. We offer a variety of seasonal delicacies in small portions. Please enjoy our attractive evening courses, which change from season to season, to your heart's content. We are available for a variety of occasions such as business entertainment, banquets, and celebrations. Please contact the restaurant for details.

Our evening course consists of ten dishes. In addition to soup and sashimi, as well as a seasonal assortment, we serve a variety of small portions—including handmade soba noodles and meat dishes—to create a satisfying dining experience. Please enjoy the flavors of the season, which change with the passing of the four seasons, to your heart’s content. This course is perfect for a variety of occasions, including business entertaining, banquets, and celebrations. 1. Appetizer: We begin with a cold dish in the warmer months and a warm dish in the colder months. This will help settle your appetite to start the meal. 2. Soup: This has been our most popular dish since we opened. Please savor our carefully crafted broth, made with a blend of Ma-konbu and Rishiri-konbu, enhanced with bonito flakes and tuna flakes. 3. Sashimi: We don’t just serve fresh fish as is; we also offer sashimi that has been aged for several days to bring out its umami, marinated in kelp, or lightly seared—all with that extra touch of care. 4. Grilled Dishes: Blackthroat seaperch, hairtail, sweetfish, wild eel… Simple charcoal-grilled dishes made with carefully selected ingredients. 5. Seasonal Assortment: We prepare a selection of seasonal ingredients—including delicacies, simmered dishes, and fried items—each with its own distinct flavor and cooking method, and present them as an assortment. 6. Seasonal Specialties: Simmered dishes, fried items, and raw dishes… We serve exquisite dishes tailored to the monthly course menu. 7. Meat Dishes: In spring, beef shabu-shabu with Japanese pepper; in summer, Kamo eggplant and Manganjī chili peppers; in fall, matsutake mushrooms… These are meat dishes paired with seasonal ingredients. 8. Noodles to Round Off the Meal: Before the rice course, we serve a small portion of noodles as a palate cleanser. We offer a wide variety, including handmade soba and extra-thin somen. 9. Seasoned Rice: In spring, we serve rice cooked with egg-bearing spear squid and butterbur shoots; in summer, grilled conger eel, corn, and edamame; in fall, wild mushrooms and duck; and in winter, Kobako crab and mitsuba... We cook Sado Koshihikari rice with these seasonal ingredients. 10. Sweets and Fruit: Light and melt-in-your-mouth mizu-yokan; chewy kuzu-yaki made with seasonal ingredients… These are handmade sweets tailored to the season. The course concludes with fruit. We finish on a refreshing note with kamazeri made from whole fruits or a jelly made with carefully selected fruits and mint. *This is just one example. The menu changes monthly.

A ten-course menu is also available for lunch. We offer a variety of seasonal delicacies in small portions. Please enjoy our attractive evening courses, which change from season to season, to your heart's content. We are available for a variety of occasions such as business entertainment, banquets, and celebrations. Please contact the restaurant for details.

This course features higher-quality ingredients. It consists of the same ten-course menu as the 33,000-yen course. In addition to soup, sashimi, and a seasonal assortment, we serve a variety of small portions—including handmade soba noodles and meat dishes—to create a course that leaves you feeling fully satisfied. Please enjoy the flavors of the season, which change with the passing of the four seasons, to your heart’s content. This course is perfect for a variety of occasions, including business entertaining, banquets, and celebrations. While the number of dishes and portion sizes are the same as the 33,000-yen course, this course includes a greater proportion of higher-priced ingredients. Spring: Red clams, bird clams, white bamboo shoots, Japanese pepper berries; Summer: Wild eel, red sea urchin, abalone; Fall: Domestic matsutake mushrooms; Winter: Tiger pufferfish, tiger pufferfish milt, Matsuba crab, and more… The specific items will depend on availability. 1. Appetizer: We begin with a cold dish during the hot season and a warm dish during the cold season. This will help settle your stomach to start the meal. 2. Soup: This has been our most popular dish since we opened. Please enjoy our carefully crafted broth, made with a blend of ma-konbu and Rishiri konbu, enhanced with bonito flakes and tuna flakes. 3. Sashimi: We don’t just serve fresh fish as-is; we also offer sashimi that has been aged for several days to bring out its umami, marinated in kombu, lightly seared, and other variations that have been carefully prepared. 4. Grilled Dishes: Blackthroat seaperch, hairtail, sweetfish, wild eel… Simple charcoal-grilled dishes made with carefully selected ingredients. 5. Seasonal Assortment: We prepare a selection of seasonal ingredients—including delicacies, blanched vegetables, and fried items—each with its own distinct flavor and cooking method, and present them as an assortment. 6. Seasonal Specialties: Simmered dishes, fried items, and raw dishes… We serve exquisite dishes tailored to the monthly course menu. 7. Meat Dishes: In spring, beef shabu-shabu with Japanese flower pepper; in summer, Kamo eggplant and Manganjiri chili peppers; in fall, matsutake mushrooms… These are meat dishes paired with seasonal ingredients. 8. Noodles to Round Off the Meal: Before the rice course, we serve a small portion of noodles as a palate cleanser. We offer a wide variety, including hand-made soba and extra-thin somen. 9. Seasoned Rice: In spring, we serve rice cooked with egg-bearing spear squid and butterbur buds; in summer, grilled conger eel, corn, and edamame; in fall, wild mushrooms and duck; and in winter, Kobako crab and mitsuba... We cook these seasonal ingredients together with Sado Koshihikari rice. 10. Sweets and Fruit: Light and melt-in-your-mouth mizu-yokan; chewy kuzu-yaki made with seasonal ingredients… These are handmade sweets tailored to the season. The course concludes with fruit. We finish on a refreshing note with kamajelly made from whole fruits or jelly made with carefully selected fruits and mint. *This is just one example. The menu changes monthly.