A dinner course featuring the flavors and aromas of the seasons throughout the six seasons
This is a seasonal course with a menu that changes six times a year depending on the season.
We use seasonal ingredients that are at their best at that time of year, and each dish is assembled using Chinese techniques and served in the best order.
This course is recommended for customers who value a sense of the seasons and for customers who visit regularly.
Six Seasonal Dinner Course
- Period
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All year round
- Time
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17:00-21:00 (LO20:00)
- Fee
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10,000 yen per person
- Number of people
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From 2 people
March/April MENU
■ A cold dish of cherry shrimp and shrimp wrapped in sea bream, and a colorful stew of beef shank and century egg
■Stewed shark fin, cherry shrimp, and whitebait with turnip
Seasonal Spanish mackerel steamed with black beans and paraffin
■ Stir-fried fresh wakame seaweed and spring bamboo shoots
Deep-fried asparagus and domestic sirloin wrapped in yuba (tofu skin) with Japanese pepper sauce
■ Choose your favorite noodles
① Clam and chive soba noodles
② [Chef's Recommendation] Sichuan-style La Shan Dandan Noodles with the Fragrance of Japanese Pepper
■Spring dessert plate
■ Taiwanese Dongding Oolong Tea
Reservations/Inquiries
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The displayed price includes a 13% service charge and 10% consumption tax.
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Menu items may change based on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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Photos are for references only.
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Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.
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The rice used in our restaurant is produced in Kyoto.
- seat
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64 席
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Hall 42 seats Private room 22 seats
- Private room
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available
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3 rooms (22 seats)
- floor
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B1F
- Business hours
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11:30～14:30 （L.O.14:00）
17:00～21:00 （L.O.20:30）
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Course last orders are 8:00 p.m.
- status as smoker or non-smoker
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All seats are non-smoking
- telephone number
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