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<Menu from December 4th to February 2nd>

・Setouchi Spanish mackerel tartare and fragrant nut condiment

Bread and butter

・Fragrant grilled red sea bream from Setouchi with caramelized pearl onions

・With chrysanthemum pil-pil-style emulsion sauce

・Softly stewed Seto pork shank

・Turnip Ambourie with seasonal vegetables

・Smooth chocolate glass

・Coffee or tea and financiers