[Recommended] Wagyu steak, sashimi, and luxurious seasonal ingredients, 11 dishes in total, 5,500 yen (food only)

[Recommended] Wagyu steak, sashimi, and luxurious seasonal ingredients, 11 dishes in total, 5,500 yen (food only)

5500 yen(Tax included)

  • 11items
  • 2persons-

Our recommended course meal makes lavish use of seafood from the Seto Inland Sea.This is our restaurant's unique carefully selected course menu, which includes an abundance of luxurious ingredients such as seasonal produce and fresh fish.As it uses ingredients from Okayama, it is also recommended for tourists.

Course menu

<Example>

・Seasonal small dishes

・Japanese-style salad made with Okayama vegetables

・Today's sashimi assortment

・Sea bream grilled with straw and salt

・Simmered seasonal local fish

・Grilled winter yellowtail and milt with ponzu jelly

・ Seasonal tempura

・Charbroiled Japanese Black Beef Zabuton with Garlic Soy Sauce

・Seasonal rice dishes

· Today's dessert

*The course contents are examples and may change depending on the ingredients available on the day.

【Cancellation Policy】

[For online reservations for 9 people or less] The cancellation policy listed above applies.

[Online reservations for 10 or more people]

If there is a change in the number of people, please contact us by 2pm on the day of your visit.If you change the number of people after 2pm on the day of your reservation, we will charge 100% of the course price, or 4,000 yen per person if you are reserving only a seat.

In case of cancellation, please contact us in advance.If you contact us 2 days in advance: 30% of the course fee / If you contact us the day before: 50% of the course fee, or 2,000 yen per person if you only reserve a seat / If you contact us on the day: 100% of the course fee, or 4,000 yen per person if you only reserve a seat

Reservation reception time
17:30~23:30
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
2 hours
Reservation deadline
Until 17:00 on the day of your visit

2025/04/01 update