DINING ROOM IN THE MAIKO

Amuse

Snow crab and celery remoulade with caviar

Venison terrine

Antipasto freddo

Seafood from the foreshore and apple puree with Earl Grey dressing and locally grown vegetables from the vegetable garden

Antipasto caldo

Wild boar broth, sweet potato risotto with winter truffle aroma

Primo

Pasta with red shrimp ragout and porcini brodo sauce

Pesce

Sautéed wild Akashi sea bream with pistachio croute, dauphinois and sea urchin

Carne

Awaji Kuroge Wagyu Kunugiza Beef Steak with Madeira Sauce

Dolce

Berry and fromage mousse

Yuzu and Porto gelato

Panel

Focaccia

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Free toast drink

*The menu and photos are examples.

*Please note that this may vary depending on the supply situation.

*We ask that you refrain from ordering dessert plates or whole cakes during this period.

*Please note that meals will start at the same time for each reservation time and will be served in rotation, so please arrive with plenty of time to spare.

*Seating will be in the restaurant or banquet hall.(We cannot reserve seats.)