Sansansan

This is a luxurious course that adds a gorgeous caviar cake, another fish dish, and dessert to the contents of the "Tsuki" course. We look forward to serving you for a wide range of occasions, from birthdays and important occasions to business entertainment and everyday dining. Sanzanzan" menu (example) - Tataki of bonito with grated cucumber and myoga, grilled white asparagus with butterbur taro and miso sauce, grilled firefly squid, soaked Wagyu beef rump, marinated sweet shrimp with shaoxing sake sauce, low-temperature cooked Awa chicken with rape blossom sauce, clam soup, Sanzanzan caviar cake, poached sea bream with cherry and white wine sauce, grilled eel, grilled Wagyu beef mysuzi, kabayaki, asari and mitsuba, grilled beef ribs with mitsuba, grilled eel with sesame paste, and sesame paste. Smoked rice in earthenware pot with asari and mitsuba - Strawberry Daifuku with Kaga-bocha tea from Maruhachi Tea House *For details of the course, please contact the restaurant directly.

The course content begins with six seasonal small bowls of cooked food, followed by bowls, fish dishes, meat dishes, and smoked earthenware pot rice with seasonal ingredients. We look forward to serving you for a wide range of occasions, from birthdays and important occasions to business entertainment and everyday dining. Sanzan-zan (example) - Tataki of Hatsukatsuo (first bonito) with grated cucumber and myoga, grilled white asparagus with butterbur taro and miso, grilled firefly squid, soaked Wagyu beef rump, marinated sweet shrimp with Shaoxing sake sauce, low temperature cooked Awaobo chicken with rape blossom sauce, clam soup, poached sea bream with cherry wine sauce, grilled Japanese beef ribs, smoked rice in earthen pot with Asari and Mitsuba leaves ※ For details of the course, please contact the restaurant directly.

You can choose 6 of your favorite dishes from 10 seasonal small potted dishes, and other main dishes can be selected a la carte. The rest of the main dishes can be selected a la carte.

For a memorable dinner on your important anniversary or birthday, we offer a course with a dessert plate with a personalized message. Please enjoy the first toast and beverages according to the flow of the course with your meal. Duvall Leroy Brut (champagne) or Masters Dream (draft beer), Hatsukatsuo Tataki (dried bonito) with grated cucumber and myoga, white asparagus grilled with butterbur taro and miso, firefly squid, soaked Wagyu beef rump, sweet shrimp in Shaoxing sake sauce, Awaobo chicken cooked at low temperature with rape blossom sauce, Harushika Chou Harushika Super Dry (Sake) *Instrumental Masamune brewed sake, Clam bowl, Poached sea bream with cherry white wine sauce *Trinbuck Riesling (white wine) *Steamed Wagyu beef tenderloin *Cloudbreak Pinot Noir (red wine), Smoked rice in earthen pot with Asari and Mitsuba leaves -Dessert plate *Kaga Bocha tea *Contented Kaga Bocha tea *For more information about the course, please contact the restaurant directly. For details, please contact the restaurant directly.

The course includes 6 kinds of seasonal appetizers, bowls, fish dishes, meat dishes, and smoked earthenware pot rice with seasonal ingredients, and 6 kinds of wine and sake pairings. We look forward to serving you for a wide range of occasions, from birthdays and important occasions to business entertainment and everyday dining. Duvall Leroy Brut (Champagne) or Masters Dream (Draft Beer), Tataki Hatsukatsuo (dried bonito) with grated cucumber and myoga, White asparagus grilled with butterbur's taro and miso, Nameko (firefly squid), Soaked Wagyu beef rump, Marinated sweet shrimp in Shaoxing sake sauce, Awaobo chicken cooked at low temperature with rape blossom sauce (Sake 3 kinds) SENKOKU ORGANIC NATURES (Sake) *HARUSHIKA SUPER HARUSHIKU (Sake) *INSTRUMENT MASAMUNE NAKATORI (Sake) *Poiled sea bream with cherry and white wine sauce *Saint Véran Chardonnay (white wine) *Steamed wagyu beef ribs *Chateau Gonzac Elitage (red wine), Asari and mitsuba (Japanese parsley) Smoked rice in earthenware pot *Maruhachi Tea House Dedicated Kaga-bocha tea *For details of the course, please contact the restaurant directly.

This luxurious course includes a gorgeous caviar cake, another fish dish, and dessert, as well as 8 kinds of wine and sake pairings. We look forward to serving you for a wide range of occasions, from birthdays and important occasions to business entertainment and everyday dining. Hatsukatsuo Tataki (dried bonito) with grated cucumber and myoga, white asparagus grilled with butterbur taro and miso, firefly squid, soaked Wagyu beef rump, sweet shrimp marinated in Shaoxing sake sauce, Awao chicken cooked at low temperature with rape blossoms sauce (3 kinds of sake) *Senkou organic naturage (Japanese sake) *Senkou organic naturage (Japanese sake) SENKOKU ORGANIC NATURES (Sake) *HARUSHIKA SUPER HARUSHIKU (Sake) *INSTRUMENTAL MASAMUNE JYUZO SAKE NAKATORI (Sake) *Clam bowl, Sanzan Caviar cake *Duval Le Roy Brut (champagne) *Grilled white eel *Trinbuck Riesling (white wine) *Snapper Poire with cherry white wine sauce *St. Veran Chardonnay (white wine), Wagyu beef Misuzi (minced rib), Chateau Sgongzak Eritage (red wine), Asari and Mitsuba smoked rice in earthenware pot, Daifuku with strawberry, Maruhachi Tea House, Kaga-bocha tea *Please contact the restaurant directly for more information.

Starting with six seasonal small potted dishes, a bowl, a fish dish, and a meat dish, smoked rice cooked in an earthenware pot using seasonal ingredients, and a sweetened dessert. We look forward to serving you on a wide range of occasions, from birthdays and important occasions to business entertainment and everyday dining, We look forward to serving you on a wide range of occasions.

Three seasonal small bowls, Main dish is a choice of fish or and a choice of fish or meat for the main course, and a choice of fish or meat for the main course. and finish with smoked rice cooked in an earthenware pot using seasonal ingredients. Please use it for a late dinner after 8:30 p.m. Please use it for a late dinner after 8:30 p.m. Additional dishes can be added on the day.