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A 7-course banquet course featuring musmus standard dishes. In addition to the seasonal vegetables steamed in a rice cooker using organic vegetables, there are also dishes such as half-boiled egg omelet with baby sardines and steamed pork with wasabi and ponzu sauce. ＋An all-you-can-drink package can be added for an additional 2,500 yen, making this a great option for company banquets, girls' parties, and more. Otters can be added to the all-you-can-drink menu for an additional 1,100 yen.

The main dish is takikomi-gohan (steamed rice cooked in an earthenware pot), and the hearty dishes include fried oysters using oysters from "Kanawa Suisan" in Hiroshima Prefecture and steamed grape sansho pork using Morimu pork from "Yasuda Chikusan" in Yamagata Prefecture. We use carefully selected ingredients, such as seasonal vegetables steamed in a silo. This 9-course banquet course is safe and healthy, and is recommended for female customers.

A 7-course banquet course featuring musmus standard dishes. In addition to the seasonal vegetables steamed in a rice cooker using organic vegetables, there are also dishes such as half-boiled egg omelet with shirasu and steamed pork with wasabi ponzu sauce. Please use this course for company banquets and women's parties. Otters can be added to the all-you-can-drink menu for an additional 1,100 yen.

The main dish is takikomi-gohan (steamed rice cooked in an earthenware pot), and the hearty dishes include fried oysters using oysters from "Kanawa Suisan" in Hiroshima Prefecture and steamed grape sansho pork using Morimu pork from "Yasuda Chikusan" in Yamagata Prefecture. We use carefully selected ingredients, such as seasonal vegetables steamed in a silo. This 9-course banquet course is safe and healthy, and is recommended for female guests. Otters can be added to the all-you-can-drink menu for an additional 1,100 yen.

Above all, the pork loin and belly are made by "Yasugi Chikusan" in Yamagata Prefecture. Shabu-Shabu Shabu with Oyster fritters and fried oysters from "Kanawa Marine Products" in Hiroshima Prefecture. Shabu-shabu is the main dish, with fried oysters from "Kanawa Marine Products" in Hiroshima Prefecture and "Ueda Tofu" in Kyoto Prefecture. We also have a hearty dish using fried tofu from "Uda Tofu" in Kyoto Prefecture! To finish off the meal, we served it with Chirimen-Sho (chirimen pepper) from "Shamari" in Wakayama Prefecture and Ume (plum) from Mie Prefecture. Dashi chazuke (Japanese soup stock made from shabu-shabu) was prepared. This is a banquet course recommended during the cold season. Year-end party/New Year party Please use it for company banquets, women's parties, etc!

Above all, the meat is made from the loin and belly of Doumu Pork produced by "Yasugi Chikusan" in Yamagata Prefecture. Shabu-Shabu using "Kamikimoto" from "Sake Brewery" in Yamagata Prefecture as the main soup stock. Fried Oysters from Hiroshima Prefecture's "Kanawa Marine Products" and We also have a hearty dish using fried tofu from "Uda Tofu" in Kyoto Prefecture! To finish off the meal, we served it in a soup stock with ingredients such as Chirimen-Sho (chirimen pepper) from "Shari" in Wakayama Prefecture and Ume (plum) from Mie Prefecture. Dashi chazuke (Japanese soup stock made from shabu-shabu) was prepared. This is a banquet course recommended during the cold season. Year-end party/New Year party Please use it for company banquets, women's parties, etc!