LUNCH COURSE ¥15,000 (From April 2026) You can enjoy the same course as dinner.
Amuse-bouche Seasonal Fish Carpaccio Conger Eel Yam, Leaf Buds, and Bamboo Shoots Cherry Salmon and Scallop Seaweed Roll Roast Lamb and Green Asparagus Dekopon and Saffron Sorbet After-Dinner Tea
Additional Menu TOYO-Style Paella ¥6,600 Seasonal Dish ¥3,300 Change Meat Dish to Wagyu ¥3,300 Message Plate ¥2,200
¥16,500Tax included
DINNER COURSE A¥15,000 (from April 1, 2026)
Amuse-bouche Seasonal Fish Carpaccio Conger Eel Yam, Leaf Buds, and Bamboo Shoots Cherry Salmon and Scallop Seaweed Roll Roast Lamb and Green Asparagus Dekopon and Saffron Sorbet After-Dinner Tea
Additional Menu TOYO-Style Paella ¥6,000 Seasonal Dish ¥3,000 Change Meat Dish to Wagyu ¥3,000 Message Plate ¥2,000
¥16,500Tax included
DINNER COURSE B ¥18,000 The main dish will be changed to Takachiho beef. (From April 1, 2026)
Amuse-bouche Seasonal Fish Carpaccio Conger Eel Wild Yam, Leaf Buds, and Bamboo Shoots Cherry Salmon and Scallop Seaweed Roll Roast Wagyu Beef with Black Pepper Sauce Dekopon (Decopon pon) and Saffron Sorbet After-Dinner Tea