course (route, trail, course of action, course of study, plan)

Fee] 9,900 yen (tax included)
Number of persons] 2 to 8 persons
【Time】 150 min.
Available hours: 18:00 - 23:30
All you can drink] No

Course Content
■Grilled sesame tofu
The taste of the tradition of the Michelin one-star restaurant where the executive chef trained.

Assorted 3 kinds of sashimi, oyster
Enjoy three kinds of carefully selected sashimi and seasonal oysters.

■Liver paste in the middle

Seasonal dishes

■Chicken hot pot with white soup
Nutritious chicken and seasonal vegetables are served in a special chicken white soup.
Enjoy gluten-free rice flour noodles to finish off the meal.

Homemade desserts
Honwarabimochi or ladle pudding


Course content is an example.
Please note that the schedule is subject to change. Please understand.

*Please change the number of people at least one day in advance.
If you are going to be late for your appointment, we would appreciate it if you could give us a call.
If you have any allergies or food allergies, please feel free to contact us.
If you cancel on the day of the event or change the number of participants, you will be charged the full amount of the cancellation fee.

<当日キャンセル>
Course 100%.
Seat only 5,000 yen / person

Fee] 9,900 yen (tax included)
Number of persons] 2 to 8 persons
【Time】 150 min.
Available hours: 18:00 - 23:30
All you can drink] No


Course Content
Grilled sesame tofu
The taste of the tradition of the Michelin one-star restaurant where the executive chef trained.

3 kinds of carefully selected sashimi and raw oysters
Enjoy three kinds of sashimi recommended for the day and seasonal oysters.

■Liver paste in the middle

Seasonal dishes

yellowtail shabu-shabu
Enjoy seasonal yellowtail and vegetables in shabu-shabu.
Finish with gluten-free rice-flour noodles.

Homemade desserts
Strawberry cake made with 100% Honwarabi flour OR ladle pudding


Course content is an example.
Please note that the schedule is subject to change. Please understand.

*Please change the number of people at least one day in advance.
If you are going to be late for your appointment, we would appreciate it if you could give us a call.
If you have any allergies or food allergies, please feel free to contact us.
If you cancel on the day of the event or change the number of participants, you will be charged the full amount of the cancellation fee.

<当日キャンセル>
Course 100%.
Seat only 5,000 yen / person

Fee] 12,100 yen (tax included)
Number of items] 14 items
【Time】 150 min.
Available hours: 18:00 - 23:30
All you can drink] Yes

Course Content
■Grilled sesame tofu
The traditional taste of Michelin-starred Ginza Uchiyama, where Executive Chef Terada trained.

■Chicken Yuba Wontons
The broth is bone broth made from chicken bones.
The minced meat wrapped in yuba is Daisen chicken.

tuna with smoked soy sauce
The tuna is raw tuna chutoro from Amami-Oshima.
The garnish is "smoked nori vinegar," smoked Izu hon wasabi and low-sodium tamari soy sauce, with nori (seaweed) added.

■Ladies' Farm Vegetable Salad
32 kinds of organic, pesticide-free vegetables.
The specialties are cutting vegetables after receiving an order and making them hot.
Homemade onion dressing is rice oil and grated onion.

Seasonal dishes
soaked black maitake mushroom and garland chrysanthemum
Wagyu Roast Beef with Sansho
Figs and Shine Muscat with Tofu paste
simmered salmon and sweet potato
Snow Crab Kuri~mu Deep Fried Spring Rolls

simmered duck and shrimp taro with jibe
Local cuisine from Hokuriku, where Executive Chef Terada is from.
The broth is made from bone broth.

Chicken White Liver and Wakayama Anpo-Persimmon
Sandwich of liver paste and iburigakko (pickled ginger) in a midriff.

Grilled Hinai Jidori Chicken (thigh, breast, and skin)
Hinai Jidori chicken raised at Horiuchi Yoko Farm in Akita Prefecture is used.
Flat-fed with chemical fertilizer-free feed.

■Another tai chazuke
Tai chazuke is a traditional dish from the tradition of Ginza Uchiyama. Sasanishiki rice is used.
Serve with warm Tochu tea.

■Dessert message plate
We can take your message in the remarks box or over the phone.


*Please change the number of people at least one day in advance.
If you are going to be late for your appointment, we would appreciate it if you could give us a call.
If you have any allergies or food allergies, please feel free to contact us.
If you cancel on the day of the event or change the number of participants, you will be charged the full amount of the cancellation fee.

<当日キャンセル>
Course 100%.
Seat only 5,000 yen / person

Fee] 11,000 yen (tax included)
Number of items] 14 items
【Time】 150 min.
Available hours: 18:00 - 23:30
All you can drink] Yes

Course Content
■Grilled sesame tofu
The traditional taste of Michelin-starred Ginza Uchiyama, where Executive Chef Terada trained.

■Chicken Yuba Wontons
The broth is bone broth made from chicken bones.
The minced meat wrapped in yuba is Daisen chicken.

tuna with smoked soy sauce
The tuna is raw tuna chutoro from Amami-Oshima.
The garnish is "smoked nori vinegar," smoked Izu hon wasabi and low-sodium tamari soy sauce, with nori (seaweed) added.

■Ladies' Farm Vegetable Salad
32 kinds of organic, pesticide-free vegetables.
The specialties are cutting vegetables after receiving an order and making them hot.
Homemade onion dressing is rice oil and grated onion.

Seasonal dishes
soaked black maitake mushroom and garland chrysanthemum
Wagyu Roast Beef with Sansho
Figs and Shine Muscat with Tofu paste
simmered salmon and sweet potato
Snow Crab Kuri~mu Deep Fried Spring Rolls

simmered duck and shrimp taro with jibe
Local cuisine from Hokuriku, where Executive Chef Terada is from.
The broth is made from bone broth.

Chicken White Liver and Wakayama Anpo-Persimmon
Sandwich of liver paste and iburigakko (pickled ginger) in a midriff.

Grilled Hinai Jidori Chicken (thigh, breast, and skin)
Hinai Jidori chicken raised at Horiuchi Yoko Farm in Akita Prefecture is used.
Flat-fed with chemical fertilizer-free feed.

■Another tai chazuke
Tai chazuke is a traditional dish from the tradition of Ginza Uchiyama. Sasanishiki rice is used.
Serve with warm Tochu tea.

■Honwarabi Mochi
Strawberry cakes made from 100% Honwarabi flour.
Kinako (soybean flour) is roasted to bring out its aroma and combined with millet sugar.


*Please change the number of people at least one day in advance.
If you are going to be late for your appointment, we would appreciate it if you could give us a call.
If you have any allergies or food allergies, please feel free to contact us.
If you cancel on the day of the event or change the number of participants, you will be charged the full amount of the cancellation fee.

<当日キャンセル>
Course 100%.
Seat only 5,000 yen / person

Fee] 7,700 yen (tax included)
Number of items] 14 items
【Time】 150 min.
Available hours: 18:00 - 23:30
All you can drink] No

Course Content
■Grilled sesame tofu
The traditional taste of Michelin-starred Ginza Uchiyama, where Executive Chef Terada trained.

■Chicken Yuba Wontons
The broth is bone broth made from chicken bones.
The minced meat wrapped in yuba is Daisen chicken.

tuna with smoked soy sauce
The tuna is raw tuna chutoro from Amami-Oshima.
The garnish is "smoked nori vinegar," smoked Izu hon wasabi and low-sodium tamari soy sauce, with nori (seaweed) added.

■Ladies' Farm Vegetable Salad
32 kinds of organic, pesticide-free vegetables.
The specialties are cutting vegetables after receiving an order and making them hot.
Homemade onion dressing is rice oil and grated onion.

Seasonal dishes
soaked black maitake mushroom and garland chrysanthemum
Wagyu Roast Beef with Sansho
Figs and Shine Muscat with Tofu paste
simmered salmon and sweet potato
Snow Crab Kuri~mu Deep Fried Spring Rolls

simmered duck and shrimp taro with jibe
Local cuisine from Hokuriku, where Executive Chef Terada is from.
The broth is made from bone broth.

Chicken White Liver and Wakayama Anpo-Persimmon
Sandwich of liver paste and iburigakko (pickled ginger) in a midriff.

Grilled Hinai Jidori Chicken (thigh, breast, and skin)
Hinai Jidori chicken raised at Horiuchi Yoko Farm in Akita Prefecture is used.
Flat-fed with chemical fertilizer-free feed.

■Another tai chazuke
Tai chazuke is a traditional dish from the tradition of Ginza Uchiyama. Sasanishiki rice is used.
Serve with warm Tochu tea.

■Honwarabi Mochi
Strawberry cakes made from 100% Honwarabi flour.
Kinako (soybean flour) is roasted to bring out its aroma and combined with millet sugar.


*Please change the number of people at least one day in advance.
If you are going to be late for your appointment, we would appreciate it if you could give us a call.
If you have any allergies or food allergies, please feel free to contact us.
If you cancel on the day of the event or change the number of participants, you will be charged the full amount of the cancellation fee.

<当日キャンセル>
Course 100%.
Seat only 5,000 yen / person

Fee] 8,800 yen (tax included)
Number of items] 14 items
【Time】 150 min.
Available hours: 18:00 - 23:30
All you can drink] No

Course Content
■Grilled sesame tofu
The traditional taste of Michelin-starred Ginza Uchiyama, where Executive Chef Terada trained.

■Chicken Yuba Wontons
The broth is bone broth made from chicken bones.
The minced meat wrapped in yuba is Daisen chicken.

tuna with smoked soy sauce
The tuna is raw tuna chutoro from Amami-Oshima.
The garnish is "smoked nori vinegar," smoked Izu hon wasabi and low-sodium tamari soy sauce, with nori (seaweed) added.

■Ladies' Farm Vegetable Salad
32 kinds of organic, pesticide-free vegetables.
The specialties are cutting vegetables after receiving an order and making them hot.
Homemade onion dressing is rice oil and grated onion.

Seasonal dishes
soaked black maitake mushroom and garland chrysanthemum
Wagyu Roast Beef with Sansho
Figs and Shine Muscat with Tofu paste
simmered salmon and sweet potato
Snow Crab Kuri~mu Deep Fried Spring Rolls

simmered duck and shrimp taro with jibe
Local cuisine from Hokuriku, where Executive Chef Terada is from.
The broth is made from bone broth.

Chicken White Liver and Wakayama Anpo-Persimmon
Sandwich of liver paste and iburigakko (pickled ginger) in a midriff.

Grilled Hinai Jidori Chicken (thigh, breast, and skin)
Hinai Jidori chicken raised at Horiuchi Yoko Farm in Akita Prefecture is used.
Flat-fed with chemical fertilizer-free feed.

■Another tai chazuke
Tai chazuke is a traditional dish from the tradition of Ginza Uchiyama. Sasanishiki rice is used.
Serve with warm Tochu tea.

■Dessert message plate
We can take your message in the remarks section or over the phone."


*Please change the number of people at least one day in advance.
If you are going to be late for your appointment, we would appreciate it if you could give us a call.
If you have any allergies or food allergies, please feel free to contact us.
If you cancel on the day of the event or change the number of participants, you will be charged the full amount of the cancellation fee.

<当日キャンセル>
Course 100%.
Seat only 5,000 yen / person

Fee] 5,500 yen (tax included)
Number of items] 10 items
【Time】60 min.
Available on Saturdays
All you can drink] No

Course Content
■Grilled sesame tofu
The traditional taste of Michelin-starred Ginza Uchiyama, where Executive Chef Terada trained.

■Chicken Yuba Wontons
The broth is bone broth made from chicken bones.
The minced meat wrapped in yuba is Daisen chicken.

■Sashimi of the season

Seasonal dishes
soaked black maitake mushroom and garland chrysanthemum
Wagyu Roast Beef with Sansho
Figs and Shine Muscat with Tofu paste
simmered salmon and sweet potato
Snow Crab Kuri~mu Deep Fried Spring Rolls

Chicken White Liver and Wakayama Anpo-Persimmon
Sandwich of liver paste and iburigakko (pickled ginger) in a midriff.

Grilled Hinai Jidori Chicken (thigh, breast, and skin)
Hinai Jidori chicken raised at Horiuchi Yoko Farm in Akita Prefecture is used.
Flat-fed with chemical fertilizer-free feed.

■Another tai chazuke
Tai chazuke is a traditional dish from the tradition of Ginza Uchiyama. Sasanishiki rice is used.
Serve with warm Tochu tea.


*Please change the number of people at least one day in advance.
If you are going to be late for your appointment, we would appreciate it if you could give us a call.
If you have any allergies or food allergies, please feel free to contact us.
If you cancel on the day of the event or change the number of participants, you will be charged the full amount of the cancellation fee.

<当日キャンセル>
Course 100%.
Seat only 5,000 yen / person

Fee] 8,800 yen (tax included)
Number of items] 10 items
【Time】 150 min.
Available on Saturdays
All you can drink] Yes

Course Content
■Grilled sesame tofu
The traditional taste of Michelin-starred Ginza Uchiyama, where Executive Chef Terada trained.

■Chicken Yuba Wontons
The broth is bone broth made from chicken bones.
The minced meat wrapped in yuba is Daisen chicken.

■Sashimi of the season

Seasonal dishes
soaked black maitake mushroom and garland chrysanthemum
Wagyu Roast Beef with Sansho
Figs and Shine Muscat with Tofu paste
simmered salmon and sweet potato
Snow Crab Kuri~mu Deep Fried Spring Rolls

Chicken White Liver and Wakayama Anpo-Persimmon
Sandwich of liver paste and iburigakko (pickled ginger) in a midriff.

Grilled Hinai Jidori Chicken (thigh, breast, and skin)
Hinai Jidori chicken raised at Horiuchi Yoko Farm in Akita Prefecture is used.
Flat-fed with chemical fertilizer-free feed.

■Another tai chazuke
Tai chazuke is a traditional dish from the tradition of Ginza Uchiyama. Sasanishiki rice is used.
Serve with warm Tochu tea.


*Please change the number of people at least one day in advance.
If you are going to be late for your appointment, we would appreciate it if you could give us a call.
If you have any allergies or food allergies, please feel free to contact us.
If you cancel on the day of the event or change the number of participants, you will be charged the full amount of the cancellation fee.

<当日キャンセル>
Course 100%.
Seat only 5,000 yen / person

Fee] 3,080 yen (tax included)
Number of items] 5 items
【Time】60 min.
Available hours: 11:30 a.m. to 3:00 p.m.
All you can drink] No

Course Content
■Grilled sesame tofu
The traditional taste of Michelin-starred Ginza Uchiyama, where Executive Chef Terada trained.

■Chicken Yuba Wontons
The broth is bone broth made from chicken bones.
The minced meat wrapped in yuba is Daisen chicken.

■Sashimi of the season

■Another tai chazuke
Tai chazuke is a traditional dish from the tradition of Ginza Uchiyama. Sasanishiki rice is used.
Serve with warm Tochu tea.

■Honwarabi Mochi
Strawberry cakes made from 100% Honwarabi flour.
Kinako (soybean flour) is roasted to bring out its aroma and combined with millet sugar.


*Please change the number of people at least one day in advance.
If you are going to be late for your appointment, we would appreciate it if you could give us a call.
If you have any allergies or food allergies, please feel free to contact us.
If you cancel on the day of the event or change the number of participants, you will be charged the full amount of the cancellation fee.

<当日キャンセル>
Course 100%.
Seat only 5,000 yen / person