Steak set meal with specially selected beef.

Tempura set meal using seasonal ingredients

Sashimi set meal using fresh seafood caught at Tsuruga Port

Hassun, sashimi, simmered dishes, fried dishes, grilled dishes, small side dishes, steamed dishes, vinegared dishes, rice, soup, pickled vegetables, and fruits
We have prepared a small kaiseki-style gozen set meal, offering a traditional multi-course Japanese dining experience.

Chef's original course menu created with local seafood, mountain produce, and seasonal ingredients.

Among Wakasa blowfish, the blowfish grown in Tsuruga is called "Tsuruga blowfish." Tsuruga is the northernmost point in Japan for tiger puffer fish farming. They are farmed in Wakasa Bay, a ria-style coastline with good tidal flow, in an environment that is closer to nature, and spend the winter in Wakasa's sea, where there is a huge difference in temperature, making their flesh firm and delicious. This Kaiseki is only available in the winter season from November to March.

Farmed red sea bream grown in the sea of Tsuruga. Tsuruga red sea bream, which grows in the harsh environment of the Sea of Japan in winter, has a strong vitality that can withstand sudden changes in water temperature, and by feeding it with highly nutritious feed such as crab shells, the quality of its flesh, color, and color of the fish can be improved. Grows with very good fat. You can enjoy a Kaiseki course to the fullest, experiencing a variety of traditional Japanese dishes with Tsuruga red sea bream.