Today's Chef Kaiseki
We have prepared a kaiseki banquet meal that makes full use of seasonal ingredients.
- Date of release
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Monday, December 1, 2025 - Saturday, February 28, 2025
March 1st (Sunday) - May 31st (Sunday), 2026
- Time
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17：30～21：00（L.O.19：30）
- Fee
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One person
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7,800 yen plan
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10,000 yen plan
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Chef's choice kaiseki plan from 12,000 yen
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- Use
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Available on the day
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Chef's choice banquet plan only requires reservation at least 2 days in advance, and reservations must be made by phone
7,800 yen per person plan
Colorful hospitality banquet
- amuse
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540 Sweet Potato Fried with Cod Roe and Ink Yogurt
- First meal
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- Appetizers
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Salmon roe Matsumae pickles Wholesale radish
Simmered sukeko (fish roe)
Braised duck loin, grilled green onion, chopped Japanese pepper
Shrimp and shellfish salad with lemon dashi sauce
Crab sushi with Yorozu vinegar
- Sashimi
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Today's three kinds of sashimi, complete garnish
- Cooking furnace
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Cod and shark fin hotpot, seared kelp, Chinese cabbage, chrysanthemum, marsh mushroom, green onion, and tofu
- Second meal
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- Hot dishes
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Grilled yellowtail with Kyoto-style daikon radish, Kutchan potatoes, sticky rice crackers, bleached green onions, chopped chili peppers, and sprinkled yuzu
- meal
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- Rice
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Date aronia and apple 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 soup stock
- dessert
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Today's dessert
*The menu will change depending on the season as we use seasonal ingredients.
10,000 yen plan per person
Elegant Drop Kaiseki Banquet
- amuse
-
540 Sweet Potato Fried with Cod Roe and Ink Yogurt
- First meal
-
- Appetizers
-
Salmon roe Matsumae pickles Wholesale radish
Simmered sukeko (fish roe)
Braised duck loin, grilled green onion, chopped Japanese pepper
Shrimp and shellfish salad with lemon dashi sauce
Crab ball sushi with Yorozu vinegar
- Sashimi
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Today's four kinds of sashimi with garnish
- Cooking furnace
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Hokkaido beef sukiyaki with Chinese cabbage, chrysanthemum, kinoko, green onions, and tofu
- Second meal
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- Hot dishes
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Grilled Hokkaido pork, bamboo shoots, pickled carrots, pine cone jelly, boiled green butterbur
- Pottery
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Today's fish grilled with butter, mochi rice crackers, Kutchan potatoes
- meal
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- Rice
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Date aronia and apple 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
-
Today's dessert
*The menu will change depending on the season as we use seasonal ingredients.
7,800 yen per person plan
Colorful hospitality banquet
- amuse
-
Warm smoked salmon with rosehip aroma
- First meal
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- Appetizers
-
Sea urchin served on the shell
Steamed sea urchin, shrimp, lily root, and okra with roe jelly
Pickled greens and clams
Firefly squid seasoned with Kyoto-style broth and green onion
Not cut
Steamed and fried Goyo-imo potatoes with yukari salt
- Sashimi
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Today's three kinds of sashimi, complete garnish
- Cooking furnace
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Sakura trout young bamboo hotpot, soy milk salt koji, leaf lettuce, cucumber, green vegetables, spring onion, tofu
- Second meal
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- Hot dishes
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Steamed Spanish mackerel with cherry blossoms, Tenmō bean paste, Kangobo green onion, and scattered cherry blossoms
- meal
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- Rice
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Green bean and ginger rice pot
- pickles
-
Karamatsu pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.)
- Tome Bowl
-
Red miso soup
- dessert
-
Today's dessert
*The menu will change depending on the season as we use seasonal ingredients.
10,000 yen plan per person
Elegant Drop Kaiseki Banquet
- amuse
-
Warm smoked salmon with rosehip aroma
- First meal
-
- Appetizers
-
Sea urchin served on the shell
Steamed sea urchin, shrimp, lily root, and okra with roe jelly
Pickled greens and clams
Firefly squid seasoned with Kyoto-style broth and green onion
Not cut
Steamed and fried Goyo-imo potatoes with yukari salt
- Sashimi
-
Today's four kinds of sashimi, complete garnish
- Cooking furnace
-
Hokkaido beef and tomato sukiyaki, leaf lettuce, cucumber, greens, spring onion, tofu, soft-boiled egg
- Second meal
-
- Hot dishes
-
Steamed Spanish mackerel with cherry blossoms, Kangobo, green onion, and cherry blossoms
- Pottery
-
Grilled Sakura trout with green beans, Haruno, and lily petals
- meal
-
- Rice
-
Young bamboo shoots rice
- pickles
-
Karamatsu pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.)
- Tome Bowl
-
Red soup stock
- dessert
-
Today's dessert
*The menu will change depending on the season as we use seasonal ingredients.
1 person 120 minutes 2,200 yen
free drinks
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Draft beer (Sapporo Classic)
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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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Shochu
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Soft drink
Reservation required at least 2 days in advance
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.
- Availability
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17：30～21：00（L.O.19：30）
- Fee
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From 12,000 yen per person
Free drinks 120 minutes 2,200 yen
011-530-3302 (direct)
Private room
If you would like to use a private room, an additional 1,100 yen will be charged per person.
Pine Room
Up to 6 people
Bamboo Room
Up to 10 people
Plum Room
Up to 12 people
Regarding use
Our hotel has the following rules for dining at our restaurants.
We ask that all customers please read and understand the above.
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The displayed price includes 12% 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.
Japanese Cuisine
- seat
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76 席
- Private room
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available
- floor
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2F
- Business hours
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- ※
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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
- Fee
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[Lunch] Set meal from 2,300 yen
[Dinner] Gozen set meal from 3,400 yen
Kaiseki course from 7,800 yen
A la carte from 300 yen
5,000 yen per bottle of wine
(Same as shochu and sake *4-cup bottle)
- telephone number
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