時季（トキ）

~This course menu changes monthly and uses seasonal ingredients.~

[November Menu]

[Appetizer] Mushroom puree with sea urchin

[Appetizer] Seasonal Egg

Roasted duck with sansho pepper and soy sauce

Simmered octopus, sweet potato and lemon

Taro dengaku

[Deep-fried food] Deep-fried lotus root

[Soup Dish] Crab dumpling

[Appetizer] Natural bluefin tuna, grouper, bigfin reef squid, amberjack, and garnishes.

[Grilled Dish] Wagyu Beef Steak with Aromatic Vegetable Sauce

[Steamed Dish] Abalone Chawanmushi (steamed egg custard) with Ginkgo Nuts

[Rice Dish] Salmon and mushroom rice, pickles

[Ryuwan] Clam miso soup

[Fruit-based sweets] Seasonal sweets

*Contents may change depending on procurement situation.

◆During peak seasons and peak hours, if you are a party of two and wish to use a private table seat, you will be automatically moved to a counter seat depending on the reservation status.

Please make your reservation with prior understanding of the above.