Regarding Allergies

The number of people has an allergic reaction for food or others, it has been increasing in recent years.
Some might get anaphylactic shock, which can be life-threatening and requires emergency treatment.

Our Company has been trying to respond to those Non-Allergenic Menu as much as possible, but there’s limited menu with our equipment. We have to prepare and cook a variety of menus in the same kitchen, which makes it difficult to properly manage all process of cooking, such as separating allergens food.

Also about Menus, a head-chef plans Courses Menus depending on seasonal products of Local farmers, so if it’s need to be changed some part of menus, it would be very difficult to prepare the whole course & find other ingredients instead right away. Unfortunately, for those reasons, we would like to inform you that we will no longer be able to accommodate allergies situations.

However, it is possible to provide the Non-Allergic food Menu by meeting with the Chef and Cooking Staff in advance ( One week in advance ).

Course

May June

“SATSUKI (May)” KAISEKI ￥7,000 (w/TAX, Service Charge is not included)

Appetizers: Marinated Duck-Loin with Maccha (Green-Tea)
Appetizers: Seasonal Coloring Appetizers
Bowls: Boiled Sea Bream
Law Food: Sashimi Plates from the Sea of Hyuga (Hyuganada)
Grilled Dish: Grilled Snow Crab with Sea-Urchin
Main Dish: Grilled (Teppanyaki) Japanese-KUROGE-WAGYU
Cold Dish: Steamed Egg Custard with Corn
Deep-Fried Dish: Deep-Fried young AYU Sweetfish.
Rice: Rice topped with grated Yam
Soup: Red-Miso Soup
Dessert: Mango Pudding

※ Course Menus may vary depending on availability or season .

“MIYABI” SPECIAL KAISEKI ￥10,000　(w/TAX, Service Charge is not included)

Appetizers: Deep-Fried young AYU Sweetfish
Small Appetizer: Steamed Oyster with Rice
Bowls: Clear Soup of Hamo (Hamo Crystals)
Law Food: SASHIMI Plates from the Sea of Hyuga (Hyuganada)
Deep-Fried Dish: Tilefish with Nanban sauce
Main Dish: Grilled (Teppanyaki) Miyazaki Beef-Loin
Cold Dish: Coocked Rice with early Summer Ingredients
Assorted Dish: Colors of the Season Assorted Dish
Rice: Grilled Conger Eel in an earthenware pot served in a soup stock
Soup: Red-Miso Soup, Pickles
Dessert: Seasonal Fruits and Mango Pudding

※ Course Menus may vary depending on availability or season .

※ Photo is an image only.

“MANYO” KAISEKI ￥15,000 (w/TAX, Service Charge is not included)

Appetizers: Deep-Fried young AYU Sweetfish
Small Appetizer: Steamed Tilefisf with Oak leaves
Bowls: Clear Soup of Hamo (Hamo Crystals)
Law Food: SASHIMI Plates from the Sea of Hyuga (Hyuganada)
Grilled Dish: Grilled Blackthroat Seaperch in herb aroma
Main Dish: Char-Grilled Fillet of Miyazaki-Beef
Cold Dish: Coocked Rice with early Summer Ingredients
Assorted Dish: Colors of the Season Assorted Dish
Deep-Fried Dish: Deep-Fried ISE-EBI (Japanese Lobster)
Rice: Grilled Conger Eel in an earthenware pot served in a soup stock
Soup: Red-Miso Soup, Pickles
Dessert: Seasonal Fruits and Mango Pudding

※ Course Menus may vary depending on availability or season .

“”HINATA” Local KAISEKI ￥9,000 (w/TAX, Service Charge is not included)

Appetizers: Seasonal Colorful Appetizer
Bowls: Bowls of the Seasonal Soup
Law Food: Dried Bonito and Sashimi Plates
Grilled Dish: Char-Grilled Jidori Chicken
Main Dish: Grilled (Teppanyaki) Miyazaki-Beef
Deep-Fried Dish: Chicken Nanban and Deep-fried Mehikari (Greeneyes fish)
Rice: HIYAJIRU (Local Chilled Rice Soup in Miyazaki)
Soup: Soup topped with Fish Udon
Dessert: Seasonal Sweets Plates

※ Course Menus may vary depending on availability or season .

※ Photo is an image only.

Premium local kaiseki Aoi 22,000 yen (tax/service included)

※ Course Menus may vary depending on availability or season .

*Miyazaki ingredients: Miyazaki caviar, Miyazaki beef, and other local fish from the Hyuga Sea.

※ Photo is an image only.

“MINAZUKI (June) ” KAISEKI ￥7,000 (w/TAX, Service Charge is not included)

Appetizers: Marinated Summer Duck with Summer Vegetables
Appetizers: Seasonal Coloring Appetizers
Bowls: Corn TOFU
Law Food: Sashimi Plates from the Sea of Hyuga (Hyuganada)
Grilled Dish: Grilled Seasonal Fish with aromatic Plum paste
Main Dish: Grilled (Teppanyaki) Japanese-KUROGE-WAGYU
Cold Dish: Roast-Beef
Deep-Fried Dish: Deep-Fried young AYU Sweetfish.
Rice: UMIBOZU (Miyazaki-Style Pickled Vegetables)
Soup: Red-Miso Soup
Dessert: Mango Pudding

※ Course Menus may vary depending on availability or season .

“MIYABI” SPECIAL KAISEKI ￥10,000　(w/TAX, Service Charge is not included)

Appetizers: Roast-Beef
Appetizer: Seasonal Coloring Appetizers
Bowls: Corn TOFU with grilled Hamo (Pike Conger)
Law Food: SASHIMI Plates from the Sea of Hyuga (Hyuganada)
Grilled Dish: Seasonal Fish shaped Kamaboko with Bamboo leaf
Main Dish: Grilled (Teppanyaki) Miyazaki Beef-Loin
Steaned Dish: Steamed Rice with ANAGO (Conger Eel)
Fried Dish: Deep-Fried AYU Sweetfish
Rice: Grilled Eel with sweet sauce in an earthenware pot served in a soup stock
Soup: Red-Miso Soup, Pickles
Dessert: Seasonal Fruits and Mango Pudding

※ Course Menus may vary depending on availability or season .

※ Photo is an image only.

“MANYO” KAISEKI ￥15,000 (w/TAX, Service Charge is not included)

Appetizers: Roast-Beef
Appetizer: Seasonal Coloring Appetizers
Bowls: Nodoguro (Blackthroat Seaperch)
Law Food: SASHIMI Plates from the Sea of Hyuga (Hyuganada)
Grilled Dish: Miyazaki-Beef fillet Steak
Main Dish: HAMO (Conger Eel) SHABU-SHABU
Replaced Dish: AWABI (Abalone) Somen-Noodles
Steamed Dish: Steamed Eel with Rice
Deep-Fried Dish: Deep-Fried AYU Sweetfish
Rice: “SOBA noodles with dipping sauce of Duck meat and vegs.
& TEMARI-Sushi (Ball shaped Sushi topped with ingredients or wrapped with ingredients.)”
Dessert: Seasonal Fruits and Mango Pudding