Kaiseki plan using seasonal ingredients
Special opening menu
To celebrate the opening, we will be offering an amuse-bouche in addition to the regular menu.
For more details, please check the reservation and details page below.
*Limited time offer until Monday, June 30th
Colorful hospitality banquet
- Date of release
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April 1st (Tuesday) - June 30th (Monday), 2025
- Availability
-
17：30～21：00（L.O.19：30）
- Fee
-
7,800 yen per person
- Use
-
Available on the day
Menu (example)
- amuse
-
Flower garden with the scent of sea urchin soup
- First meal
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- Appetizers
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King crab cream croquette
Five seaweed vinegar dish, Japanese yam, and goji berries
Firefly squid with vinegared miso and green onion
Boiled young bamboo shoots and kinome
Nikogiri Ginger
- Sashimi
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Bluefin tuna medium fatty tuna, lean tuna and two other varieties, complete garnish
- Cooking furnace
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Hokkaido beef shabu-shabu, spring vegetables, tofu, ponzu sauce
- Second meal
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- Hot dishes
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Fatty tuna stewed in red wine, Hokkaido cheese kurakake
Young corn, broccoli, cauliflower
- meal
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Green beans, dried grapes and white wine rice pot
- pickles
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Karamatsu pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.)
- Tome Bowl
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Red miso soup
- dessert
-
Brown sugar warabimochi and raw chocolate with Shakotan Gin "Hinosail"
*The menu will change depending on the season as we use seasonal ingredients.
Elegant Drop Kaiseki Banquet
- Date of release
-
April 1st (Tuesday) - June 30th (Monday), 2025
- Availability
-
17：30～21：00（L.O.19：30）
- Fee
-
10,000 yen per person
- Use
-
Available on the day
Menu (example)
- amuse
-
Flower garden with the scent of sea urchin soup
- First meal
-
- Appetizers
-
King crab cream croquette
Five seaweed vinegar dish, Japanese yam, and goji berries
Firefly squid with vinegared miso and green onion
Boiled young bamboo shoots and kinome
Nikogiri Ginger
- Sashimi
-
Bluefin tuna medium fatty tuna, lean tuna and two other varieties, complete garnish
- Cooking furnace
-
Today's fish shabu-shabu, spring vegetables, tofu, ponzu sauce
- Second meal
-
- Hot dishes
-
Fatty tuna stewed in red wine, Hokkaido cheese kurakake
Young corn, broccoli, cauliflower
- Pottery
-
Hokkaido beef fillet, fermented butter, kelp soy sauce, various spring vegetables
- meal
-
Green beans, dried grapes and white wine rice pot
- pickles
-
Karamatsu pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.)
- Tome Bowl
-
Red soup stock
- dessert
-
Brown sugar warabimochi and raw chocolate with Shakotan Gin "Hinosail"
*The menu will change depending on the season as we use seasonal ingredients.
Chef's choice banquet
The head chef will create a menu based on your wishes. Please let us know your requests and budget over the phone.
- Date of release
-
All year round
- Availability
-
17：30～21：00（L.O.19：30）
- Fee
-
From 12,000 yen per person
- Use
-
Reservation required at least 2 days in advance
011-530-3302 (direct)
1 person 120 minutes 2,200 yen
free drinks
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Draft beer (Sapporo Classic)
-
Japanese sake
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Shochu (barley, potato, rice)
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Wine (red and white)
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whisky
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Soft drink
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The displayed price includes 12% service charge and 10% consumption tax.
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-
The menu may change depending on the availability of ingredients.
- ※
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If you have any food allergies, please inform staff in advance.
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The photograph is an image.
- ※
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By law, we will not serve alcohol to anyone driving or under the age of 20.
- seat
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76 席
- Private room
-
available
- floor
-
2F
- Business hours
-
- ※
-
11:30～15:00 （L.O.14:00）
17:30～21:00 （L.O.20:00）
- ※
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Last Kaiseki order: 90 minutes before closing
- ※
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Last drink order: 30 minutes before closing
- telephone number
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