[Akitagyu Course] Enjoy seasonal dishes and Akitagyu beef. (Course only)

Menu

Please choose from Akita beef grilled over charcoal or Akita beef loin shabu-shabu in dashi broth. *** Menu from January 27 to February 15 *** [Zatsuke] Warm shirako Green onions, ponzu sauce [Appetizers] Grilled wakasagi from Furen Lake Fresh karasumi Rikyu egg Ume carrot Kinpira burdock [Nimono-wan] Scallop fish cake in grated yam soup Nameko mushroom, fresh seaweed [Sashimi] From today's market Garnishes set [Grilled dish] Marinated grouper Pickled alternative [Vinegared dish] Crab aged in botanicals Turnip kelp preparation, yuzu jelly [Main dish] Please choose one Akita beef grilled over charcoal or Akita beef loin shabu-shabu in dashi broth [Meal] Grouper porridge Pickles [Dessert] Strawberry tofu Boiled adzuki beans *** Menu from February 17 to March 8 *** [First dish] Thin tofu Ginger [Preliminary dish] Grilled abalone liver Sansai (wild plant) with sesame paste Dried wakasagi Fuki (butterbur) boiled in chili [Nimono-wan] Young bamboo shoot stew Ume wheat gluten, kinome [Sashimi] From today's market Garnishes set [Grilled dish] Grilled fugu Pickled alternative [Vinegared dish] Tofu skin wrapped in plum vinegar Surf clam, rape blossoms, hirokko [Main dish] Please choose one Akita beef grilled over charcoal or Akita beef loin shabu-shabu in dashi broth [Meal] Fugu porridge Pickles [Dessert] Raw yatsuhashi Strawberry mousse, white adzuki beans * Please note that the menu is subject to change due to ingredient availability. Thank you for your understanding.