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Cherry-Blossom Sea Bream and Rapeseed Blossom Kombu-Cured, Butterbur Kosode Sushi, Sardine and Snap Pea Nanban-Marinade, Icefish and Shirataki Noodles with Kinome Miso Dengaku, Cherry-Leaf and Lily Bulb Squeeze, Bamboo-Leaf Mugwort Sesame Tofu, Baby Octopus and Sea Bream Roe Simmered with Cherry Blossom

This is the appetizer course, seven dishes for a spring evening. The cherry-blossom sea bream and rapeseed blossom kombu-cured dish is plated…

• ¥580

• Cook time 2 hr

Ise Lobster and White Asparagus Hanami-Style Grill, Five-Ingredient Chicken Tsukune with Golden Cream, Kintoki Carrot Simmered with Fragrant Plum and Butterbur Miso, Spring Daikon Stuffed with Crab in a Three-Color Skewer Arrangement, Clam and Wild Rocambole Fragrant Grill

This is the grilled seasonal-assortment course, written in the menu with celebratory kanji. For the Ise lobster and white asparagus hanami-style…

• ¥640

• Cook time 1 days

Pureed Usui pea soup

This is the clear-soup course. For the Usui pea surinagashi, Usui peas are blanched to bring out their color, then processed in a food processor and…

• ¥250

• Cook time 1 hr

Hokki Clam, New Potato, and Japanese Parsley Tofu Dressing, Cockle, Seared Pen Shell, Tender-Simmered Abalone

This is the sakizuke course, a trio of shellfish for the fragrance of spring. For the surf clam, new potato, and Japanese parsley tofu dressing: the…

• ¥620

• Cook time 1 hr

Bamboo Shoot Simmered Tosa-Style, Tilefish Chakin-Simmered, Tied Bracken Fern

This is the mixed simmered assortment course. The bamboo shoot simmered Tosa-style has its bitterness removed and is simmered with bonito flakes. New…

• ¥380

• Cook time 1 days