Menu : Nihon Ryouri Kono Hana

Enjoy a course that allows you to fully enjoy Tempura and meat while experiencing seasonal Japanese-style meal. ◇Menu example◇ May menu April 23 (Tue) - May 31 (Fri) [Appetizers] Boiled octopus with pickled plum, Yoseokura, Bofu, Vinegar jelly, Sea bream kelp-cured chimaki Sushi, Firefly squid and shiitake mushrooms with sake kasu, Duck loin wrapped in oak leaves, Sakura shrimp and wild vegetables, Thread-sliced scallops [Soup platter] Steamed clams, White asparagus [Tempura] Seasonal Tempura [Meat Dishes] Beef on a hot stone [Main dish] Sea urchin and water shield, Lotus yam, Seaweed, Wasabi, Dew, Flower yuzu [Meal] Conch and fresh ginger rice, Miso grated yam, Pickles, Red soup stock [Fruits] Seasonal fruits

Enjoy Japanese Cuisine made with seasonal ingredients and presented in a way that expresses the essence of Japanese culture. ◇Menu example◇ May menu April 23 (Tue) - May 31 (Fri) [Appetizer] Sea urchin and water shield, lotus potato, seaweed, wasabi, dew, yuzu [Appetizer] Boiled octopus dressed in ume paste, yoseokura, fubo, vinegar jelly, sea bream and kelp-cured rice dumpling Sushi firefly squid and shiitake mushrooms grilled with sake kasu, duck loin wrapped in oak leaves, cherry shrimp and wild vegetables, thread [Sashimi] Seasonal sashimi, garnish [Medium soup] Abalone and white asparagus, steamed liver [Grilled dish] Beef grilled with soy sauce and sansho pepper [Stewed dish] Sweet snapper and bamboo shoots with moon crown, stewed Kuze eggplant, boiled and dried sardines, needle onion, myoga [Meal] Conch and fresh ginger rice, miso grated yam, pickles, red soup stock [Fruits] Seasonal fruits *The menu will vary depending on the season. Therefore, please note that the number of items may change. *The menu may change depending on the purchasing situation. Thank you for your understanding. *The image is for illustrative purposes only.

■ Tempura counter Closed on Mondays and Tuesdays Wednesdays to Saturdays 17:30 to 22:00Closed Sundays and holidays 17:30 to 21:00Closed ◇Menu example◇ May menu April 23rd (Tuesday) to May 31st (Friday) [Appetizers] Boiled octopus dressed in ume paste Yoseokura Bofu Vinegar jelly Sea bream kelp-cured chimaki Sushi Firefly squid and shiitake mushrooms with sake kasu grilled duck loin wrapped in oak leaves Sakura shrimp and wild vegetables Thread-sliced sardines [Tempura] Various seasonal Tempura [Dishes] Sea urchin and water shield Lotus yam Seaweed Nori Wasabi Dew Yuzu [Tempura] Various seasonal Tempura [Meal] You can choose from Ten-don (tempura rice bowl), tempura tea, or white rice Pickles [Fruits] Seasonal fruits *Please note that the contents of some dishes may change or the contents and presentation may change depending on the availability of ingredients.

■ Tempura counter Closed on Mondays and Tuesdays Wednesdays to Saturdays 17:30 to 22:00Closed Sundays and holidays 17:30 to 21:00Closed ◇Menu example◇ May menu April 23rd (Tues) to May 31st (Fri) [Appetizers] Boiled octopus dressed in ume paste Yoseokura Bofu Vinegar jelly Sea bream kelp-cured chimaki Sushi Firefly squid and shiitake mushrooms with sake kasu grilled duck loin wrapped in oak leaves Sakura shrimp and wild vegetables Thread-sliced sardines [Tempura] Various seasonal Tempura [Sashimi] Seasonal sashimi Garnish [Mixed dishes] Sea urchin and water shield Lotus yam Seaweed Nori Wasabi Dew Yuzu [Tempura] Various seasonal Tempura [Meal] You can choose from Ten-don (tempura rice bowl), tempura tea, or white rice Pickles [Fruits] Seasonal fruits *Please note that the contents of some dishes may change or the contents and presentation may change depending on the availability of ingredients.

This course includes Teppan-yaki of spiny lobster or abalone and Japanese black beef (sirloin or fillet), and you can choose your meal of choice. ■Opening hours Monday-Saturday: 17:30-20:00 (last entry) Sunday and public holidays: 17:30-19:00 (last entry) ◇Menu example◇ May menu April 23 (Tue)-May 31 (Fri) [Appetizers] Boiled octopus dressed in ume paste Yoseokura Bofu Vinegar jelly Sea bream kelp-cured chimaki Sushi Firefly squid and shiitake mushrooms with sake kasu grilled Duck loin wrapped in oak leaves Sakura shrimp and wild vegetables Thread-sliced sardines [Seafood dishes] Spiny lobster or abalone [Substitutes] Sea urd and water shield Lotus yam Seaweed Nori Wasabi Dew Yuzu [Grilled vegetables] Seasonal vegetables [Meat Dishes] Japanese black beef sirloin or filet 80g (your choice) [Meal] Please choose your preference 1. Conch and fresh ginger rice 2. Garlic rice 1. Fried rice with plum, pickles, red miso soup [Desserts] Seasonal desserts, matcha or coffee *The menu will vary depending on the season. Therefore, please note that the number of dishes may change.

■Usage time 17:30~ *Usage time is limited to 2 hours and 30 minutes. ■Plan benefits ・One drink for toasting per person Please choose from beer, wine, or soft drinks (4 types). ・You can choose one of the following: "Celebration Sea Bream" or "Cake" or "Bouquet".・Commemorative photo with photo frame (1 per group) ・Chanchanko (costume) in the restaurant's symbolic color will be provided ・Use of the Japanese-style room is limited to 2 hours and 30 minutes ◇Menu example◇ Satsuki menu April 23 (Tue) - May 31 (Fri) [Appetizer] Sea urchin and water shield, lotus potato, seaweed, wasabi, dew, yuzu [Appetizer] Boiled octopus with pickled plum, yosegura, fufu, vinegar jelly, sea bream and kelp-cured rice dumpling Sushi, firefly squid and shiitake mushroom with sake kasu, duck loin wrapped in oak leaves, sakura shrimp and wild vegetables, thread-sliced sashimi [Sashimi] Seasonal sashimi, garnish [Medium soup] Abalone and white asparagus, steamed liver [Grilled dish] Beef grilled in soy sauce and sansho pepper [Stewed dish] Sweet sea bream and bamboo shoots with moon crown, stewed Kuze eggplant Simmered and dried green onions, Japanese ginger [Food] Conch and fresh ginger rice, miso grated yam, pickles, red miso soup [Fruit] Seasonal fruit