Super Premium Grouper Course (Enjoy well-marbled parts of grouper as well as its rare cuts.) (Course only)

Menu

● Appetizer - Fried sesame tofu with nanohana sauce from Kyoto ● Starter - Premium Kagoshima Black Wagyu A5 Rank Sirloin Rare Shabu with Dashi-infused Ponzu, Sesame Sauce, and Homemade Yuzu Pepper - Soft Spring Chrysanthemum and Lotus Root from Kyoto with Nameko and Kakino-kidake Mushrooms, Infused with Tai Dashi - Kombu with Fish Roe or Akita Misen Seleri, Root, Mountain Enoki, Dried Persimmon, Dressed with White Sesame Paste ● Soup - Steamed Savory Egg Custard with Kohbako Crab and Yuzu ● Sashimi - Natural Tiger Blowfish Slices, Aomori Oma Bluefin Tuna Medium Fatty, Hokkaido Fresh Sea Urchin - Hokkaido Hokki Shrimp with Roe, Kyoto Giant Natural Amberjack Belly - Yamaguchi Aburi Seabass Toro ● Side Dishes - Deep-fried Yamaguchi Kue Grouper with Seigoin Daikon Radish, Mitsuba, Yuzu, and Sudachi (flavor change) ● Grilled Dishes - Charcoal-grilled Yamaguchi Kue Grouper Back Fin (A rare part served from only one whole fish for 4-5 servings) ● Stewed Dishes - Stewed Yamaguchi Kue Grouper (Eye, Around the Eye, Lips, Belly, or Back Toro, all superbly rich in fat), served with Jumbo Clams, Chinese Cabbage, Long Leek, Large Nameko Mushrooms, and Kuzu Noodles ● Meal - Chemical-free and Pesticide-free Rice cooked in a Donabe Pot, with Premium Egg Rice (Choice of 'Itadaki' or 'Kiwami') or - Rice Porridge ● Dessert - Junka (Premium Orange) and Yayoi-hime (Extra-large Strawberries)