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This 8,470 yen (tax included) course is recommended for business entertaining, dinners, and celebrations.We use carefully selected ingredients, including "Yukitsubaki," the finest Koshihikari rice sourced from farmers in Uonuma.We use Aichi's white soy sauce and Kagoshima's sweet soy sauce, selecting the appropriate sauce for each dish to maximize the flavor and aroma of the ingredients.We pay meticulous attention not only to the presentation of the dishes but also to the tableware and plates, offering kappo cuisine that appeals to all five senses.

A hearty set lunch menu that changes weekly.You can choose from 5-6 different options, including fish, meat, and vegetables, so you can enjoy something according to your mood that day.The summer-only somen noodle lunch is appealing for its refreshing taste, served with six kinds of condiments.Furthermore, the seafood rice bowl, generously topped with fresh seafood, is also popular and makes for a very satisfying lunch.

This popular salt-flavored fried chicken uses Chirandori chicken from Kagoshima Prefecture.By marinating it for three hours in carbonated water, salt, and other ingredients, we achieve a balance between tenderness and a pleasant chewiness.The savory flavor of sea salt enhances the deliciousness of the chicken, resulting in a crispy exterior and juicy interior.This popular menu item was a hit at lunchtime, so it's now available for dinner as well.Please enjoy it with your favorite alcoholic beverage.