Sample Menu (Example)
Here is a sample menu.
Enjoy our Tsuwano specialty kaiseki course featuring teppanyaki Wagyu as the main dish.
Autumn (from September 2026)
■ Premium Kaiseki
[Appetizers] Grilled white tilefish with yuzu marinade, lotus root, rice ear, ginkgo tofu, kelp-cured red fish,
persimmon sauce, tonburi (land caviar), figs simmered in Shimane wine
[Soup] Matsutake mushroom dobin-mushi (teapot soup), citrus garnish, lightly seared late-season ayu sweetfish, mitsuba herb, wheat gluten
[Simmered Dish] Shrimp, stuffed shiitake mushroom, kabocha squash leaf garnish, yam with autumn-leaf motif
[Sashimi] Sea bream, yellowtail belly cut (harasu), tuna, lightly seared Pacific saury; assorted garnishes and a cup of sake
[Teppan Grill] Shimane Wagyu teppanyaki steak
[Hot Pot] Local specialty “Sakagura Nabe” made with sake lees from Tsuwano’s renowned sake “Hatsujin”
Wild boar, duck, Maruhime pork
[Fried Dish] Tempura of female flathead fish and vegetables; yuzu salt
[Rice] Autumn harvest rice; pickled gourd; purple pickles
[Dessert] Sweet potato daifuku; candied satsumaimo with lemon
■ Specially Selected Kaiseki
[Appetizers] Grilled white tilefish with yuzu marinade, lotus root flower-shaped garnish, rice ear garnish,
ginkgo tofu, kelp-cured red fish; tonburi (land caviar)
[Simmered Dish] Shrimp, stuffed shiitake mushroom and vegetables in broth
[Sashimi] Sea bream / yellowtail belly cut / tuna / lightly seared Pacific saury; assorted garnishes and a cup of sake
[Teppan Grill] Wagyu tasting comparison (assorted cuts)
[Hot Pot] Local specialty “Sakagura Nabe” made with sake lees from Tsuwano’s renowned sake “Hatsujin”
Wild boar / duck / Maruhime pork
[Fried Dish] Tempura of female flathead fish and vegetables
[Rice] Autumn harvest rice; pickled gourd; purple pickles
[Dessert] Sweet potato daifuku; candied satsumaimo with lemon
■ Standard Kaiseki
[Appetizers] Saikyo miso-marinated grilled autumn salmon; kelp-cured red fish;
nameko mushrooms simmered whole in broth; inari sushi
[Warm Bowl Dish] Potato taro stem-style dish topped with chrysanthemum sauce and momiji-fu wheat gluten
[Sashimi ] Yellowtail belly cut / tuna ; assorted garnishes and a cup of sake
[Teppan Grill ] Teppanyaki Wagyu short ribs
[Hot Pot ] Local specialty “Sakagura Nabe” made with sake lees from Tsuwano’s renowned sake “Hatsujin”
Duck / Maruhime pork
[Rice ] Autumn harvest rice ; pickled gourd ; purple pickles
[Dessert ] Sweet potato daifuku ; candied satsumaimo with lemon
* Menu items may change depending on market availability.
* For elementary school children and younger guests، we will provide a children’s menu.
* Some items may vary depending on ingredient availability.