Menu

Tasting menus

KAISEKI TASTING MENU 秋の会席料理 180 per person

An authentic kaiseki, course-by-course menu to savour the centuries-old gastronomic tradition of Japanese Emperor's cuisine.

OWAN HAGI SHINJŌ お椀萩真薯 - Clear soup with white fish dumplings, azuki beans, edamame, kikurage mushrooms and zucchini flower
MUKOUZUKE 向付 - A selection of sashimi of the day
HASSUN 八寸 - Five small tastes
YAKIMONO 焼物 - Suzuki Uni Kimiyaki: Charcoal grilled marinated sea bass fillet with sea urchin. Served with a salad of marinated daikon, carrots and white fish
AGEMONO 揚物 - Ise ebi tempura: lobster tempura served with crunchy shiso and yuzu tendashi sauce
SUNOMONO 酢の物 - Taraba Kani Su: King crab with mozuku seaweed, marinated cucumber salad and ikura
GOHANMONO ご飯物 - Kinoko Gohan: Steamed AKITAKOMACHI rice with a mix of mushrooms, served with red miso soup,  fried tofu and neghi miso suckling pig
KASHI 菓子 - Yuba mille-feuille with raspberries
TÈ HOJICHA ほうじ茶 - with petit fours
A Wagyu Subimiyaki (Wagyu sirloin steak with seasonal side) can be added - 60 gr. | € 40
Beverage pairing - € 100 per person

Due to its complexity and unique nature,  the kaiseki tasting menu is designed for the entire table and is available by reservation only.
In order to ensure a more attentive service, the Kaiseki tasting menu can be ordered for dinner before 21:30.
This tasting menu is available for dinner only. To discover our lunch tasting menus, please visit the special section at the top of this page.

KAISEKI SUSHI TASTING MENU 秋の寿司会席 150 per person

Another great expression of Japanese cuisine, a kaiseki tasting menu with a small excursion into the tradition of sushi.

OWAN HAGI SHINJŌ お椀萩真薯 - Clear soup with white fish dumplings, azuki beans, edamame, kikurage mushrooms and zucchini flower
MUKOUZUKE　向付 - A selection of sashimi of the day (6 pz.)
SUSHI　握り - A selection of nigiri of the day (2 pz.)
YAKIMONO　焼物 - Suzuki Uni Kimiyaki: Charcoal grilled marinated sea bass fillet with sea urchin. Served with a salad of marinated daikon, carrots and white fish
AGEMONO　揚物 - Ise ebi tempura: tempura di aragosta accompagnata da shiso croccante e salsa tendashi allo yuzu
SUSHI　握りと細巻き - Chef's choice of nigiri (4 pcs.) and hosomaki (6 pcs.) served with akadashi soup
KASHI　菓子 - Yuba mille-feuille with raspberries
A Wagyu Subimiyaki (Wagyu sirloin steak with seasonal side) can be added - 60 gr. | € 40
Beverage pairing - € 60 per person

CHEF'S MENU 料理長おまかせメニュー 140 per person

Six courses of Chef's daily inspiration.

KOBACHI 小鉢物 - Small bites
MUKOUZUKE　向付 - Assorted sashimi (a selection of fresh, raw fish)
YAKIMONO　焼物 - Grilled dish of the day
AGEMONO　揚げ物 - Fried dish
SUSHI　寿司 - Daily sushi selection
KASHI　菓子 - Dessert of the day
A Wagyu Subimiyaki (Wagyu sirloin steak with seasonal side) can be added - 60 gr. | € 40
Beverage pairing - € 60 per persona

Given its complexity and distinctive character, the chef's tasting menu is designed for the whole table to enjoy.
Menu structure may vary depending on availability of ingredients and catch of the day.

A la carte menu

KOBACHI 小鉢もの

Appetizers

Katacuchi Iwashi Nambanzuke　南蛮漬け - Fried horse mackerel marinated In "nambanzu" sauce (dashi, rice vinegar, mirin, soy sauce), with carrots, onions, and peppers 15
Karasumi daikon　からすみ大根 - Flambéed sea bream bottarga served with marinated daikon radish 18
Kaki su 牡蠣酢 - Fresh oyster with ponzu sauce, spring onion and ikura 8
Uzaku　うざく - Grilled eel with kabayaki sauce, pickled cucumber, and wakame seaweed 15
Nankin surinagashi 南瓜すり流し - Pumpkin cream 10
Ika somen 烏賊そうめん - Shredded squid served with quail egg yolk, caviar and soba dashi sauce 23
Salmone Nuta Ae　サーモンぬた和え - Marinated salmon sashimi with karashi sumiso sauce, ikura, and spring onion 20
Mozuku su もずく酢 - Marinated mozuku seaweed with dashi, grated yamatoimo and ikura 12

Otsukuri moriawase お造り盛り合わせ

Assorted Sashimi

Ume 梅 - 3 varieties | 10 pieces 30
Take 竹 - 5 varieties | 10 pieces 35
Matsu 松 - 7 varieties | 13 pieces 45
All served with tsukurijoyu sauce

USUZUKURI うす造り

Carpaccio

Suzuki 鱸 - Sea bass 25
Hamachi ハマチ - Amberjack 28
all served with ponzu sauce and irizake sauce

AGEMONO  揚げ物

Frid dishes

Tempura moriawasE　天麩羅盛り合わせ - Mixed tempura 30
Tempura ebi 天麩羅　海老 - Shrimp tempura 35
Tempura yasai 天麩羅　野菜 - Tempura mixed seasonal vegetables 20
Salmone e ikura 天麩羅サーモンイクラ - Salmon and salmon roe 23
Kakiage　かき揚げ - Mushroom fritters, seasonal vegetables, prawns and scallops cooked in tempura and served with a variety of salts and seasonings 28
Gin dara tatsuta age　銀鱈竜田揚げ - Marinated and roasted Alaska black charcoal, lime and sansho pepper salt 25
Ise ebi with miso soup　伊勢海老天麩羅　頭味噌汁付き - Tempura lobster served with yuzu tendashi sauce and lobster miso soup 40

Yakimono 焼物

Charcoal

Salmone misozuke　サーモン味噌漬け焼き - charcoal and served with spinach boiled and dry miso 22
Unagi shirayaki　鰻白焼 - Charcoal eel with gobo, wasabi and soy sauce 32
Unagi kabayaki　鰻蒲焼 - Charcoal eel with gobos, kabayaki sauce 35
Hobayaki Iberian pork　イベリコ豚朴葉焼き - Iberian pork, mushrooms and leeks roasted in a negimiso sauce, served on a hoba leaf 38
Wagyu sukiyaki　和牛すき焼き - Wagyu(A5 marbled) carpaccio, tofu, leek and mushrooms in warishita sauce with onsen tamago 50
Wagyu sumibiyaki 和牛炭火焼き - A5 Wagyu sirloin marinated in soya and charcoal cooked, with yuzukosho, ponzu and seasonal garnish 70

Mushimono | Onmono 蒸し物・温物

Hot dishes with a sauce

Hiryuzu 飛龍頭 - Meatball made of tofu and yamatoimo, with carrots, edAmame and kikurage mushrooms, served in a vegetable broth 15
Unagi yanagawanabe 鰻柳川鍋 - Eel soup cooked over charcoal, gobo, dashi, egg and sansho powder 30
Buta kakuni 豚角煮 - Pork belly on a potato sauce, with karashi 20

HOSOMAKI 細巻き

(6 pcs.)  

Hosomaki hamachi negi ハマチ葱 - Amberjack and spring onion 12
Hosomaki kanpyo かんぴょう - Pumpkin 10
Hosomaki kappa カッパ - Cucumber 10
Hosomaki negi toro ネギトロ - Tuna and spring onion 15
Hosomaki oshinko おしんこ - Marinated daikon 10
Hosomaki suzuki ume shiso 鱸梅しそ - Sea bass umeboshi and shiso 12
Hosomaki tekka 鉄火 - Tuna 12
Hosomaki toro taku トロタク - Tuna belly 15
Hosomaki umeshiso 梅しそ - Umeboshi and shiso 10
Hosomaki una cyo - Eel and cucumber 15

NIGIRI 握り

(1 pcs.)

Nigiri akaebi 赤海老 - Red prawn 8
Nigiri akami 赤身 - Tuna fillet 6
Nigiri akaza ebi 赤座海老 - Langoustine 7
Nigiri hamachi ハマチ - Amberjack 6
Nigiri hotate 帆立 - Scallop 7
Nigiri ika 烏賊 - Squid 6
Nigiri ikura イクラ - Salmon eggs 7
Nigiri mushi ebi 蒸し海老 - Steamed shrimp 6
Nigiri suzuki 鱸 - Sea bass 6
Nigiri toro トロ - Tuna belly 9
Nigiri unagi 鰻 - Eel 9
Nigiri uni ウニ - Sea urchin 10

SUSHI MORIAWASE 寿司盛り合わせ

Assorted sushi

Nigiri hyotan 瓢箪 - 4 pcs.
Nigiri biwa 枇杷 - 6 pcs.
Nigiri nanten 南天 - 8 pcs.
Sakura 桜 - 8 nigiri, 6 hosomaki
Sushi sashimi moriawase 寿司刺身盛り合わせ - 5 nigiri, 6 pcs. of sashimi, 6 hosomaki

GOHANMONO | SHIRUMONO ご飯物　汁物

Rice, soups, pasta

Unagi seiro　鰻セイロ - Charcoal eel, kabayaki sauce, served on steamed rice with sansho pepper powder 32
Wagyu meshi 和牛飯 - A5 Charcoal grilled Wagyu sirloin steak served ON white rice, wasabi yuzukosho and onsen tamago 40
Syo chirashi sushi　小ちらし寿司 - Sushi rice with mixed fish and ikura 35
Nisyoku soba　二色蕎麦 - Two soba noodles served with soba dashi, scallions, wasabi and prawn tempura 20
Nyu-men　煮麺 - Somen in dashi broth with shirodashi, mirin, soy sauce, scallion, yuzu zest and prawn tempura 20
Misoshiru 味噌汁 - White miso soup, white fish and katsuobushi, wakame seaweed, tofu and spring onion 7
Akadashi　赤出し - Red miso soup, served with tofu, wakame seaweed, spring onion and sansho powder 8