We extend our warmest appreciation for your continued support.
Our kaiseki course, based on Shojin-Ryori (traditional vegetarian cuisine), has concluded at the end of August as a token of our gratitude for your continued patronage.
Starting September 2nd (Tue), in response to popular demand, we will offer a kaiseki cuisine (traditional Japanese course dinner) featuring fresh seasonal ingredients and a focus on dashijiru (broth), the foundation of Japanese cuisine, as our “Seasonal ‘omakase’ courses” (where the selection of food is left to the chef).
Additionally, we have resumed serving the “Wagyukyōzen,” where you can savor A5-grade premium domestic Wagyu (Japanese beef) as the main dish.
Our “Premium course with Tea ceremony experience,” where you can fully enjoy the charm of our restaurant, is still available for reservations.
Though the lingering summer heat continues unabated, September brings in seasonal seafood like bonito and salmon, along with vegetables and fruits such as matsutake mushrooms, chestnuts, grapes, and Japanese pear. Our course menus are gradually taking on an autumnal flavor.
Enjoy the flavors of early autumn alongside traditional performing arts for an extraordinary moment of bliss.
We look forward to welcoming you all.
[ New Menu Starting, 9/2 (Tue) ]
Premium course with Tea ceremony experience
“Momokawa Sayū”
Premium course
“Wagyukyōzen” “Gokokuhōjō”
Course
“Fūshikaden”
* The fee includes admission to a traditional performing arts performance.