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A course prepared by the aging and fermentation specialist Chef Takuya Yamamoto, using the rare and special Matsusaka beef, which accounts for less than 5% of the entire Matsusaka beef circulation. Example dishes include Matsusaka beef brisket 'ham melon', Matsusaka beef fat 'cauliflower', Matsusaka beef sirloin 'low-temperature charcoal grilling', Matsusaka beef shoulder loin 'dashi shabu', Matsusaka beef shank 'pasta', Matsusaka beef belly 'simmered rice', Matsusaka beef chili pepper 'tartare with egg yolk confit', Matsusaka beef loin 'steak', and today's dessert.

[Limited Time Offer] Private room fee waived. A special course featuring fresh seafood from Ise Bay and the rare Matsusaka beef, which is used in less than 5% of all Matsusaka beef production. Enjoy the main dish of rare and special Matsusaka beef loin.

A great value dinner course to commemorate the 1st anniversary. Enjoy dishes featuring Mie ingredients with a focus on fermentation and aging. This is a limited-time offer available until the end of November.

This special course features fresh seafood from Ise Bay and Matsuzaka beef, a specialty that is "hard to find". Enjoy the dishes prepared by Chef Takuya Yamamoto, a specialist in fermentation and aging and winner of the "Gault et Millau" three-took award, at the chef's table, the counter.