日本食　雅庭

An original course created by our sushi chef, making the most of seasonal ingredients.

<January>

[Appetizer] Winter Yellowtail Bettara Crab

[First course] Oyster and cheese wrapped in shiso leaves, 3 pieces of sushi

[Second course] Gintara Saikyo-yaki

*You can change to the following menu for an additional fee.

Hiroshima or Omi beef sirloin 40g +\2,100

Hiroshima or Omi beef fillet 40g +\2,400

Three pieces of sushi

[Third course] Three pieces of sushi with simmered kue and daikon radish, and a bowl of rice

[Dessert] Apple sorbet or Daifuku

<February>

[Appetizer] 1. Sea cucumber vinegar and shredded yuzu

1. Shellfish, early harvested bamboo shoots, kinome paste

[First course] Three pieces of sushi steamed with a precious sword

[Second course] Eye-catching and vegetable tempura

*You can change to the following menu for an additional fee.

Hiroshima or Sendai beef sirloin 40g +\2,100

Hiroshima or Sendai beef fillet 40g +\2,400

Three pieces of sushi

[Third course] Simmered gintara and daikon radish, 3 pieces of sushi, and a bowl of rice

[Dessert] Brown rice ice cream or pudding with yuzu sauce