KAISEKI 10,500-21,000yen Each dishes are arranged for seasonal ingredient and tableware.	KYORYORI-TEISYOKU 5,250-10,500yen This set is cooked chiefly from Kyoto ingredient.	SYUJYAKU-ZEN 6,300〜10,500yen Main dish is in red two tiers box.
OHARAME-BENTO AJISAI-ZEN 3,150-5,250yen Various dishes are in three drawers. We recommend it best in lunch time.	OHARAME-BENTO TESAGE-ZEN 2,625yen Quantity is moderate. Tofu is thickened with powdered kudzu/	YUDOUFU-TEISYOKU 2,625-5250yen Main dish is Tofu.

SEASONAL FOOD

We need preparation at least one day for seasonal dishes
Therefpre we sell for only reserved guests.

TAKENOKOZUKUSHI March-May 7,350yen Main dish is bamboo shoot.	HAMOZUKUSHI June-August 10,500yen Main dish is saltwater eel.	MATSUTAKEZUKUSHI September-October 10,500yen Main dish is "matsutake".

BOTAN-NABE December-March 8,400-10,500yen A wild boar cooked in a pot at the table.	GYOZAN-NABE December-March 6,300-8,400yen A chichen cooked in a pot at the table.	ASABIKIJIDORINO MIZUTAKI December-March 5,250-7,350yen A chichen boiled in a pot at the table.
ASABIKIJIDORINO SUKIYAKI Except November 4,725-6,300yen Baked of chichen.	KUMANIKUNOTEPPANYAKI December-March 8,400-10,500yen Baked bear meat on the hot plate.