■MEALS

◆Kaiseki course

A delicacy with seasonal material cooked sensitively

The chef carefully selects seafood direct from the Japan sea. Fresh material and master work. Especially popular is the beaf steak cooked with local Hida beaf which is soft and tasty. （The meny differs by seaon. Kegani crab is optional）

◆Special (GOKUJO) Hida beaf steak

Optional（１００ｇ）　3,150yen