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April menu

[Appetizer] Plum-soaked firefly squid

[Appetizer] Roast beef tenderloin

[Sashimi] Yellowtail, octopus, pufferfish, plum shell, sweet shrimp

[Grilled food] Salt-grilled blackthroat seaperch

[Simmered dish] New potatoes, bamboo shoots, cherry blossom bean paste

[Vinegared dish] Red snow crab

[Fried food] Deep-fried Spanish mackerel

[Meal] Clam, cod roe, whitebait, and rice with tea

[Dessert] Mango pudding

*This may change depending on the supply situation.

*For overseas customers, please make reservations through a mobile phone number that can receive call confirmation or through the hotel concierge.Or please make your reservation via Smart Payment.