Dining

Wedding Banquet
Musubi

＊Contents may vary depending on the season and sourcing. Thank you for your understanding

Western-style Appetizers: Foie gras mousse, Cured ham, Mini puff pasty lobster blini
Otsukuri: Whole lobster, Prawns poached in hot spring water, Sliced flounder dressed with tuna oil, Gold dust garnish
Yakizakana: Salt crusted prawns, Large clams grilled with miso, Miso-marinated grilled tilefish
Susumezakana: Sea bream with kombu kelp, Sushi wrapped with persimmon leaf, Snow crab sushi, Sea urchin battleship roll, Thin sushi rolls, Salmon temari sushi
Aizakana: Chinese-style fish with black vinegar ankake sauce
Mushimono: Steamed live abalone, Shark fin in ankake sauce, Flaked king crab with crab tomalley tartar sauce
Shiizakana: Tournedos Rossini in sauce perigueux
Shirumono: Sea eel with somen, Cherry leaf and shrimp dumplings in seasoned broth
Desserts: Miroir chocolat, Seasonal fruit, Macarons

Wedding Banquet

Takara

＊Contents may vary depending on the season and sourcing. Thank you for your understanding

Western-style Appetizers: Octopus and shrimp aspic, Marinated mussels, Seasonal vegetables
Otsukuri: Sliced flounder, Amberjack, Prawns poached in hot spring water, Tuna oil
Yakizakana: Grilled lobster with mullet roe mayonnaise, Almond crusted fried crab
Susumezakana: 3 Sushi assortment (snow crab, salmon, scallops)
Takoawase: Sliced boiled lobster with egg yolk ankake sauce, Goby simmered with shiitake mushrooms, yuzu
Aizakana: Shrimp with chili sauce
Shiizakana: Kumamoto beef sirloin poele with port wine sauce
Shirumono: Fish dumplings with soba noodles, Soba noodles with fried tofu
Desserts: Strawberry mousse, Amao strawberry ice cream

Wedding Banquet

＊Contents may vary depending on the season and sourcing. Thank you for your understanding

Iwaizakana: Large clams with achar pickled vegetables, Small bream kosode sushi, Braised shrimp, Seasonal sweets, Snow crab sushi topped with caviar
Otsukuri: Sliced flounder, Amberjack, Prawns poached in spring water, Tuna belly
Yakizakana: Tender abalone in butter sauce, Flying fish roe, Fried taro dumplings, Roasted green peppers, Cherry tomatoes stewed in syrup
Aizakana: Amakusa red sea bream and shrimp mousse vapeur with Nantua sauce
Takoawase: Tender simmered octopus, Habutae-mushi egg custard, Daikon-wrapped braised pork topped
Shiizakana: Beef fillet steak with sauce Japonaise
Shirumono: Yam and minced fish soup, Rockfish dumplings with sea lettuce in seasoned broth, Gold dust garnish
Desserts: Blonde chocolate with seasonal fruit

Wedding Banquet

Moribachi

＊Contents may vary depending on the season and sourcing. Thank you for your understanding

Hors d’Oeuvre: 4 Appetizer Assortment
Otsukuri: Whole Ise lobster, Sea bream, Amberjack, Prawn, Octopus, Turban shell
Yakizakana: Miso-marinated grilled sea bream with scales, Salt-crusted grilled shrimp
Susumezakana: Gomoku inari sushi, Ebi-bako shrimp sushi, Thin sushi rolls, Flounder sushi
Aizakana: Shrimp with chili sauce
Takiawase: Lobster tail, Turban shell simmered in soy sauce, Kidney beans, Yuba tofu
Shiizakana: Beef fillet steak with sauce Japonaise
Pasta: Penne with sea urchin cream sauce
Desserts: Mousse and fruit Macedonia