Zen-En, Nishi-Umeda

The chef has carefully selected the best ingredients of the month for this 8-course omakase menu.

<Reservations required for lunch on Saturdays, Sundays and holidays only>. This course is for those who appreciate the taste of A4 sirloin of Japanese black beef. The chef's special sauce brings out the best flavor. Limited to 10 servings.

Monthly kaiseki cuisine that reflects the season with each dish. It adds color to your relaxing time. You can choose one drink from sparkling wine, beer, or soft drinks.

Monthly kaiseki cuisine that changes with the month, with each dish reflecting a seasonal scene. Each dish is a seasonal scene, adding a touch of color to your relaxing time.

Monthly kaiseki cuisine that changes with the month, with each dish reflecting a seasonal scene. Each dish is a seasonal scene, adding a touch of color to your relaxing time.

The chef from a long-established ryotei restaurant carefully selects seasonal ingredients and sublimates them into a beautiful dish. Our authentic Japanese cuisine will add a touch of elegance to your special occasion. You can choose one drink from sparkling wine, beer, or soft drinks.

Seasonal ingredients are carefully selected and sublimated into a beautiful dish by our chef from a long-established ryotei (traditional Japanese restaurant). Our authentic Japanese cuisine will add flair to your special occasion.

Our chef, who is from a long-established ryotei restaurant, carefully selects seasonal ingredients and sublimates them into a beautiful dish. Our authentic Japanese cuisine will add flair to your special occasion.

A monthly-changing kaiseki menu that captures the essence of the season in every dish. It adds a touch of color to your moments of relaxation. 《Shikon Course》■ September Menu [Appetizers] Figs with white miso dressing, cheese, sanma (Pacific saury) kosode sushi, garland chrysanthemum, chrysanthemum vinegar, salmon roe, marinated fall salmon, shimeji mushrooms, sweet potato purée [Sashimi] ~Assortment of Three Fresh Fish~ Sea bream, banded cuttlefish, tuna; served with sashimi soy sauce and garnishes [Grilled Dishes] Yuzu-marinated horse mackerel, pine needle-shaped mukago, small taro root dengaku [Fried Dishes] Mushroom and trout croquettes, maitake mushrooms with tartar sauce [Hot Dishes] San-gen Pork Simmered in Black Vinegar, Thinly Sliced Green Onions, Green Beans, Mustard [Finishing Course] Sea Bream Rice made with Akashi’s famous wild sea bream, pickles, miso soup, ginger, and sesame seeds [Dessert] Pumpkin and Kinako Crème Brûlée The finale of this course is our signature dish, “Akashi Wild Sea Bream Rice.” We carefully select only wild red sea bream raised in the Akashi Strait. The rice is a special blend created exclusively for our restaurant by five-star rice master Hiroaki Fujii—who has been featured in numerous media outlets—tailored to the season and humidity. To bring out the sea bream’s natural flavor, our skilled chefs prepare the rice in a special earthenware pot that has been used for many years, seasoning it simply with only sake, kelp, and salt to fully highlight the fish’s umami. We invite you to savor the rich, deep flavors unique to Japanese cuisine.

Our chef, trained at a long-established ryotei, carefully selects seasonal ingredients and transforms them into exquisite dishes. Authentic Japanese cuisine adds a touch of elegance to your special moments. 《Hana Rokushō Course》■ September Menu [Appetizers] Figs with white miso dressing, cheese, Pacific saury kosode sushi, garland chrysanthemum, chrysanthemum vinegar, salmon roe, marinated fall salmon, shimeji mushrooms, sweet potato purée [Sashimi] Seared returning bonito with aromatic vegetables and ponzu; sweet shrimp dressed in egg yolk; lightly seared late-season conger eel with vinegar miso [Grilled Dishes] Cedar-plank-grilled horse mackerel, pine needle-shaped mukago, dengaku-style baby potatoes, roasted ginkgo nuts [Fried Dishes] Mushroom and trout croquettes, maitake mushrooms with tartar sauce [Warm Dishes] Jibuni-style braised Kuroge Wagyu beef, grilled scallions, green beans 【Finishing Course】Tai-meshi (Rice Cooked with Sea Bream) featuring Akashi’s famous wild sea bream, pickles, miso soup, ginger, and sesame 【Dessert】Pumpkin and Kinako Crème Brûlée The final dish of the course is our signature “Akashi Wild Sea Bream Tai-meshi.” We carefully select only wild sea bream raised in the Akashi Strait. The rice is a special blend created exclusively for our restaurant by five-star rice master Hiroaki Fujii—who has been featured in numerous media outlets—tailored to the season and humidity. To bring out the sea bream’s natural flavor, our skilled chefs cook the rice in a special earthenware pot, well-seasoned through years of use, using only sake, kelp, and salt—a simple seasoning that fully enhances the fish’s umami. We invite you to savor the deep, rich flavors unique to Japanese cuisine.