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Seasonal Kaiseki (Summer)
◆◇◆ Summer Uoman Kaiseki Course (June 1st to August 31st) ◆◇◆
◆Private room guaranteed [Summer Kaiseki] Tokushima Conger Eel Sukiyaki Hot Pot 8,000 yen (tax included)
The summer delicacy of conger eel is the centerpiece, and the course includes refreshing appetizers, parboiled conger eel, and fragrant grilled sea bream wrapped in hosho paper. The main course is sukiyaki (homo shabu-shabu) conger eel from Tokushima Prefecture, seasoned with refreshing yuzu pepper. From the final dish of sea bream rice to matcha financiers, this kaiseki course meal allows you to enjoy the delicious flavors of summer with all five senses.
◆Private room guaranteed [Summer Kaiseki] Kuroge Wagyu Chateaubriand Steak 10,000 yen (tax included)
Starting with a refreshing appetizer made with seasonal ingredients, the course is a colorful and vibrant mix of summery flavors, including simmered conger eel, tuna sashimi, and fragrant sea bass grilled on hosho paper. The main course is a stone-grilled Kuroge Wagyu Chateaubriand, creating a luxurious experience. The meal concludes with a moist meal of sea bream rice and red miso soup, making this a seasonal, high-quality kaiseki course.
Summer only [Private room guaranteed] Luxury summer kaiseki course 15,000 yen (tax included)
We have prepared an exquisite kaiseki banquet packed with summer delicacies, including seasonal conger eel and tilefish, the finest Japanese Black Beef Chateaubriand, black abalone, and bluefin tuna.
A total of nine dishes to savour with all five senses. Enjoy a refreshing, high-quality summer moment.
Perfect for special business entertainment, anniversaries, or dining with loved ones.
[Recommended for entertaining or business dinners] Sai Kaiseki (Summer) ~Omi Beef Soy Milk Hot Pot~ 8,000 yen (tax included)
We offer mini-kaiseki cuisine that makes the most of the colors of the seasons and the flavors of Japan. We especially recommend the soy milk hotpot made with Omi beef, one of Japan's three great wagyu beef breeds, and prepared in a mellow and deep-flavored soy milk broth.
The addition of Awaji onions, linden wood, mizuna (potherb mustard greens), and tofu brings out the umami of the ingredients, creating a mellow and profound dish.
[Recommended for social gatherings] Sai Kaiseki (Summer) ~ Kyoto Hiyoshi Pork Soy Milk Hot Pot ~ 6,000 yen (tax included)
We offer a mini kaiseki course meal that makes the most of the colors of the season and the flavors of Japan. The main dish is a soy milk hot pot made with Kyoto Hiyoshi pork, a brand of pork.
The mellow and deep flavor of the soy milk broth is combined with Awaji onion, zelkova, mizuna, and tofu, creating a profound dish that allows you to enjoy the natural umami of pork.
