Spring Cuisine
Spring kaiseki meals feature sea bream (tai), which is in peak season, complemented by a variety of other seasonal seafood. Enjoy carefully selected Wagyu beef, known for its splendid marbling (sashi), tender texture, fragrant aroma, and the essential flavor of the meat.
Special Early Summer Cuisine
As spring ends, various seasonal ingredients are landed at the local fishing ports. Highlights include the large, thick-fleshed, yet tender Tango torigai cockle, and large rock oysters (iwagaki), full of the sea's aroma and rich flavor. We hope you enjoy these ingredients that signal the arrival of summer.
Summer Cuisine
Summer features daggertooth pike conger (hamo). Prepared to resemble an open flower, its flesh flakes tenderly in the mouth, filling it with flavor. Enjoy this harmony alongside the savory depth of seasonal vegetables. Enjoy carefully selected Wagyu beef, known for its splendid marbling (sashi), tender texture, fragrant aroma, and the essential flavor of the meat.
Autumn Cuisine
Autumn is known as the season for hearty appetites and abundant ingredients. Our special selection cuisine features exquisite dishes like Matsutake mushrooms, blackthroat seaperch (nodoguro), and roast beef. Each of these ingredients is rich in flavor and aroma. High-quality ingredients are elevated further through artisan skill.
Winter Cuisine
Winter yellowtail (buri) features a refreshing ocean aroma and firm flesh. Miyazu is also the birthplace of Buri Shabu (yellowtail shabu-shabu). Enjoy carefully selected Wagyu beef, known for its splendid marbling (sashi), tender texture, fragrant aroma, and the essential flavor of the meat.
Winter Crab Cuisine
Featuring snow crab (matsuba-gani), the king of winter delicacies. Its rich flavor, sweetness, aroma, and satisfyingly plump texture are sure to impress anyone who tastes it. Savor its rich flavors prepared as sashimi, steamed, or grilled.
