Hiyori-an

■Contents Hiyorian's standard full course with steamed true flounder flavored with plum and asparagus, six-white black pork and apple ravioli, fruit tomato, ricotta cheese parfait, terrine of Kammon's bounty with country bread, deer, Hungarian duck, seasonal vegetable wreath, snapper flavored with pink pepper and potato sheet sticks, green bean nage and clam jelly, pan-fried bluegill from Senzaki and fried conger eel, grilled eggplant, seasonal vegetables and Akata tomato fondue, golden pineapple jelly and condensed milk yogurt mousse, grenadine-flavored espuma, grilled black wagyu beef loin with red wine sauce, cream d'anjou and orange-flavored raw chocolate, grapefruit and orange aspic, port wine gelato, coffee or tea.

■Contents For celebrations and anniversaries. A luxurious gourmet course featuring low-temperature cooked red sea bream from Choshi, king crab, and Scottish salmon with daikon roule. Instant grilled black wagyu beef with asparagus, cocktail of salmon roe, foie gras and truffle pâté, Akata tomatoes with seasonal vegetables, medium fatty tuna, iwana, deer meat delicacies, abalone, and true fugu shirako. Mint-flavored capellini with fish jus, grilled Choshu jidori [black kashiwa] with zucchini fritters, nagaimo nage and ricotta cheese parfait. Poached Goto ham fugu, scallops, lentils, and bamboo shoots served with red wine espuma. Golden pineapple jelly and condensed milk yogurt mousse, grenadine-flavored espuma, grilled Hitachi beef (A-5) with Marsala sauce, and a selection of Hiyorian dessert with coffee or tea.

■Contents We will respond to your requests. Starting from 25,000 yen (including tax), we can adjust according to your budget. Reservation required (5 business days in advance) Amuse-bouche, second appetizer, third appetizer, soup, fish dish, palate cleanser, meat dish, petit dessert, grand dessert, coffee or tea. The course can be tailored to your needs. Please feel free to consult with us.

★Reservation required 3 days in advance. This is a certified course that uses Shimonoseki brand ingredients in every dish, having passed the city's certification review. Shimonoseki-produced tiger pufferfish, pufferfish milt, medium fatty tuna and bamboo shoots, caviar, Goto-produced sweet shrimp low-temperature boiled hors d'oeuvre combination, Choshi-produced red sea bream, low-temperature cooked king crab, sautéed foie gras, abalone, grilled hamachi, and zucchini fritters, taro nage and ricotta cheese parfait, Hagi-produced striped jack grilled, seasonal vegetables and surf clam circle, golden pineapple jelly and condensed milk yogurt mousse, grenadine-flavored espuma, Hitachi beef (A-5) fillet grilled, Marsala wine sauce, Hiyorian special dessert combination, coffee or tea. Shimonoseki-produced tiger pufferfish, bluefin tuna 'medium fatty' and caviar hors d'oeuvre combination, Goto-produced spiny lobster and seasonal vegetables, grilled black throat sea perch, venison and avocado, apple delicacy, sautéed foie gras, grilled sweetfish scales from Hagi, roasted fish juice and consommé potage, saffron-flavored striped jack and abalone, gourmet style, raspberry gelato and yogurt espuma with white wine jelly. Hitachi beef fillet (A-5) grilled, Hiyorian special dessert combination, coffee or tea. Shimonoseki-produced tiger pufferfish, Hokkaido-produced fresh sea urchin, grilled black throat sea perch hors d'oeuvre combination, Goto-produced spiny lobster, seasonal vegetables, grilled oilfish, Hungarian duck paupiette, sautéed foie gras, Shimonoseki-produced pufferfish milt and king crab, bouillabaisse potage style, Hagi-produced scorpionfish and abalone, griotte gelato and coffee jelly, Kahlua-flavored, fresh milk espuma, black-haired wagyu fillet (A-5) grilled, Hiyorian special dessert combination, coffee or tea. *There is also a course available for 19,800 yen (tax included). Please contact us for more details.

Appetizer: Shimonoseki Fugu Carpaccio with Seasonal Vegetable Salad. Appetizer 2: Assorted Seasonal Ingredients Hors d'oeuvres. Soup: Seasonal Vegetable Potage. Fish Dish: Grilled Lobster. Palate Cleanser. Meat Dish: Grilled Wagyu Rump and French Duck Roast. Dessert: Baguette, Coffee or Tea.

Appetizer: Shimonoseki Fugu Carpaccio with Seasonal Vegetable Salad. Appetizer 2: Assorted Hors d'oeuvres with Seasonal Ingredients. Soup: Seasonal Vegetable Potage Soup. Fish Dish: Grilled Abalone. Palate Cleanser. Meat Dish: Grilled Wagyu Rump and French Duck Roast. Dessert: Baguette with Coffee or Tea.