We have prepared a course menu and à la carte options featuring flavorful abalone as the main ingredient, along with other autumn ingredients such as chestnuts, pumpkins, and ginkgo nuts. Please enjoy the chef's exquisite abalone-centric culinary creations.
- Period
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September 1st (Tuesday) - October 31st (Saturday), 2026
- Time
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Lunch 11:30 - 14:30 (Last order 14:00)
Dinner 17:00-21:00 (Last order 20:30)
A la carte
- Chilled abalone and turnip with plum jelly sauce
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2,500円
- Creamy stew of abalone and abalone mushrooms
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3,000円
- Abalone and chestnuts simmered in soy sauce
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3,000円
- Abalone steak with liver sauce
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3,000円
- Abalone and lily bulb with ginkgo nut sauce
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3,000円
- Steamed abalone with seasoning sauce
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3,000円
- Chinese congee with abalone and pickled mustard greens
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2,500円
- Abalone and autumn vegetable crispy rice
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3,000円
Abalone steak with liver sauce
Chilled abalone and turnip with plum jelly sauce
Creamy stew of abalone and abalone mushrooms
course
You can also enjoy special menus exclusive to this fair in our lunch course "Yan" and dinner course "Rokukisai Dinner Course".
Lunch course: Yan
9,000 yen per person
Six Seasons Dinner Course
10,000 yen per person
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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.
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Please note that we do not accept any reservations made through the AI reservation service "AutoReserve."
- 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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