Ginza Yukari

Two kinds of appetizers, Soup, Sashimi, Grilled dish, Simmered dish, Meat dish, Clay pot rice, and Dessert. The course content changes every two weeks according to the 24 seasonal calendar. The restaurant uses an abundance of seasonal fish and vegetables to delight diners with the changes of the season.

Three kinds of appetizers, Soup, Sashimi, Grilled dish, Simmered dish, Meat dish, Clay pot rice, and Dessert. This course is suitable for entertaining or a special occasion. Along with the seasonal ingredients, you can enjoy the delicacies that are based on ancient customs and seasonal traditions.

Two types of appetizers, soup, sashimi, grilled dishes, takiawase (a stewed dish), meat dishes, clay pot rice, and desserts - "Kenbishokuen". The more you eat, the healthier you'll be... In addition to seasonal ingredients, rare ingredients grown in various regions will help you experience the wonder of Japanese cuisine.

The menu includes three types of appetizers, soup, sashimi, grilled dishes, takiawase (a stewed dish), meat dishes, clay pot rice, and sweets, all perfect for entertaining guests or special occasions. In addition to the seasonal feel of the ingredients, there are also masterpieces based on ancient customs and seasonal almanac.

Akashi's wild red sea bream is grilled over charcoal and served with boiled bamboo shoots. The cherry sea bream is grilled to thoroughly condense the moisture, then combined with a luxurious soup made from the bones of the sea bream and bamboo shoots from Kagoshima.

Wild blackthroat seaperch from Tsushima, Nagasaki is grilled by pressing charcoal directly onto the skin and paired with Japanese pepper tsukudani. By grilling only the skin of the fatty blackthroat seaperch, it becomes fragrant and the temperature rises when eaten, making it melt in your mouth.