Menu “Irodori” Price: ¥8,800 per person

The menu is an example and is subject to change due to availability. Please understand that the menu is subject to change.

• Aperitif
  Plum Wine (Umeshu)
• Sake Vegetable I plate
  cabbage, smoked Spanish mackerel, bamboo shoots and greens with sesame paste, grilled red yam landed at Ajiro Port
• Sashimi Platter
  Fresh from Shimizu Port: Bigeye Tuna, Scallop, Red Sea Bream, Sweet Shrimp, Wasabi
• Hot Pot
  Wagyu Beef Round “Hakuun-nabe” (Chinese Cabbage, Green Onion, Crown Daisy, Maitake Mushroom, Shirataki Noodles)
• ShiizakanaBraised sea bream from the waters around Izu with ginger and green onion
  *Gyokan snacks can be changed to the following dishes for an additional charge.
  Abalone grilled on the dance floor (+1,730 yen)]
  (lemon, butter)
  [Lobster grilled on the devil’s shell from the sea around Izu (+5,500 yen)
• Sake Vegetable Plate 2
  Tempura trio (shrimp, horse mackerel, okra, Shizuoka green tea salt, Tendashi soup stock)
• Plus one dish *Additional dishes can be added here for an additional charge.
  Stewed pork with barley from Shizuoka (+1,320 yen)
  (quail’s egg, green onion)
• Meal
  White rice cooked with special A rice “Nikomaru” from Shizuoka, Tome-bowl (red miso soup with Izu miso, crab balls, leek), pickles
  *Meal can be changed to the following dishes for an additional charge.
  Nigiri-zushi: Sushi with southern bluefin tuna landed at Shimizu Port (+2,200 yen)]
  (Aka-meat, medium fatty tuna, marinated tuna, southern bluefin tuna and white tuna tataki)
  [★Domestic eel stew (+2,750 yen)
• Dessert
  Satsuma Mandarin Sherbet

2026年6月5日～9月上旬までの会席メニューイメージ

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Menu “Hana” (Flower/Splendor) Price: ¥13,200 per person

The menu is an example and is subject to change due to availability. Please understand that the menu is subject to change.

• Aperitif
  Plum Wine
• Sake Vegetables
  Grilled Atami Taga young ayu fish with vinegared sauce, kawaebi lemon, summer vegetables water crystals, Sweet Corn “Tofu”, Iburi ganko cheese skewers
• Seafood Platter: Fresh and seared fish together
  Abalone on the shell, southern bluefin tuna landed at Shimizu Port, Yaizu bonito tataki, sea bream, and wasabi.
• Nabe
  Shizuoka Beef Tea Shabu Shabu
  (Sasa-uchi leek, mizuna, Shizuoka shiitake mushrooms, shirataki, fu, condiments, ponzu vinegar)
• Strong snacks:
  Stewed Shizuoka barley pork with quail egg and green onion
  *Steady snacks can be changed to the following dishes for an additional charge.
  Braised sea bream from the waters around Izu (+2,530 yen)]
  (ginger and green onion)
  [Grilled lobster from the waters around Izu in devil’s shell (+5,500 yen)
• Side dishes
  Chilled bowl assortment
  (Asagiri Kogen Iki-iki Egg Tamago Mametofu, Somen noodles, Ebi Sawa-ni, Edamame, Vinegared Myoga, Mie Dashi soup stock)
• Plus one dish *This dish can be added for an additional charge.
  Tempura three kinds of tempura (+2,420 yen)
  (extra large prawns, abishiro harpoon and horse mackerel, okra, Shizuoka green tea salt, tempura soup)
• Meal
  Suruga bowl of rice topped with sakura shrimp and baby sardines
  soup (red miso soup with Izu miso, sardine ball), pickles
  *Meal can be changed to any of the following dishes for an additional charge.
  Sushi nigirizushi: Sushi with southern bluefin tuna landed at Shimizu Port (+2,200 yen)
  Aka-meat, medium fatty tuna, marinated tuna, southern bluefin tuna and white tuna tataki
  [Domestic eel stew (+2,750 yen)
• Dessert
  Soy milk yogurt pudding and acerola jelly

Image of the Kaiseki menu from March 5 to early September 2026

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Main Dish Upgrade Menu Image (Extra Charge Required)