MENU
– Lunch Menu –
時間:12:00~(1 部制)
Omakase flower
Regular course: 15,000 yen
(tax and service charge included) / 1 person
Crab dishes
( king crab, snow crab, hairy crab, live abalone, Niseko 540 )
Japanese soup
( Snow crab, Pasture-raised eggs )
Grilled dish
( masu salmon, garland chrysanthemum )
Steamed dish
( Yoichi wine pork, king crab )
Sushi
( 5 pieces of seasonal Sushi )
Dessert
( Sake lees, white strawberry )
– Dinner Menu – Counter –
時間:17:30~(1 部制)
Omakase Moon
Regular course: 25,000 yen
(tax and service charge included) / 1 person
Dashi
( Freshly brewed Dashi from Bonito flakes and Kombu kelp )
Starter
( King Crab, Wild Vegetables )
fried dish
( Live abalone with raw sea urchin )
Hot dish
( Hairy crab, Niseko 540 )
main dish
( Yoichi wine pork, king crab )
Sushi
( 5 pieces of seasonal Sushi )
Dessert
( Lily root, white strawberry )
Omakase Snow
Regular course: 30,000 yen
(tax and service charge included) / 1 person
Dashi
( Freshly brewed Dashi from Bonito flakes and Kombu kelp )
Starter
( King Crab, Wild Vegetables )
fried dish
( Live abalone with raw sea urchin )
Hot dish
( Hairy crab, Niseko 540 )
main dish
( Yoichi wine pork, king crab )
meat dish
( Shiraoi Wagyu Beef, Japanese butterbur miso )
Sushi
( 5 pieces of seasonal Sushi )
Dessert
( Lily root, white strawberry )
Snow, Moon, Flower
Regular course: 38,500 yen
Special course: 50,000 yen
※Special course: Hokkaido Wagyu steak increased to 80g
+ Squid nigiri with powdered dried mullet roe,
Rice topped with sea urchin and salmon roe,
and Rice soaked with Dashi topped with crab)
(tax and service charge included) / 1 person
Number of seats: 6 seats at the counter (limited to 1 group per 1 part)
Freshly brewed Dashi from Bonito flakes and Kombu kelp
Crispy crab egg roll topped with caviar
Steamed egg custard with crab ~Chef Tayasu style~
Simmered abalone, seared sea urchin, and seasonal vegetables with crab jelly
Savory King crab with powdery snow salt
40g-Hokkaido Wagyu Beef steak and vegetables
5 pieces of seasonal Sushi
~Mt.Youtei ~ A Mont Blanc cake made from pureed lily-bulb