けやき阪

- Fruit Tomato Salad with Pancetta, Basil, and Olive Oil - Sautéed Hokkaido Scallops with Lemon Butter Sauce - Okinawa-grown Yellow Grouper and Vegetable Wrap with Truffle Stock - Tokyo, Akikawa-grown Keyakizaka Beef Sirloin, 90g (Today’s Japanese Black Wagyu Tenderloin, 90g: +2,873 yen) Served with Roasted Vegetables - Main Course: Okinawa-grown Red Rice with Garlic or Hokkaido-grown Corn and Parmesan Cheese Rice (Fried Rice with Eel from Lake Biwa +660 yen) Clear Soup, Pickles - Okinawa Mango Flambé with Vanilla Ice Cream - Coffee or Tea

- Sautéed Kamo Eggplant from Kyoto Prefecture with Miso Dip Sauce - Sautéed Hokkaido Scallops with Fresh Girolle Mushrooms in Tomato-Chili Butter Sauce - Okinawa-grown Striped Snapper Meunière with Island Lemon Sauce - Tokyo, Akikawa-grown Keyakizaka Beef Sirloin 90g (Today’s Japanese Black Beef Tenderloin 90g +2,873 yen) served with grilled vegetables - Rice: Okinawa-grown red rice with garlic, or Hokkaido-grown corn and Parmesan cheese rice (Fried Rice with Eel from Lake Biwa +660 yen) Clear Soup, Pickles - Okinawa Mango Flambé with Vanilla Ice Cream - Coffee or Tea

- Sautéed Foie Gras with Purple Sweet Potato and Brown Sugar Sauce - Kumejima Prawns with Acerola Puree and Sea Grapes - Steamed Abalone with Mozuku Seaweed and Grated Yam Soup - Okinawa Prefecture Ishigaki Beef Tasting Platter: Tenderloin and Sirloin (40g each), served with grilled vegetables - Okinawa Prefecture Red Rice Garlic Rice, Clear Soup, and Pickles - Okinawa Prefecture Mango Crepe with Vanilla Ice Cream - Coffee or Tea