Midday

Lunch

11:30 – 15:30 (last order 14:30)

Five lunches, from a light set to the full kaiseki. All are served facing the sea and all can be combined with Hojo-an, the private rooftop bath.

Seasonal course

Autumn Special Lunch

¥6,050 per person

From 15 September

Starter: Round aubergine simmered in tomato, chicken soboro sauce
Appetisers: Wheat-gluten and mushroom dengaku, quail egg acorns, sawara in yuan marinade, eel grilled with an egg-yolk glaze, green ginkgo in white tempura, maple-leaf fu
Sashimi: Salmon and fresh local fish with garnishes
Salad: Turnip and apple, anchovy dressing
Grill: Pork loin and seasonal vegetables, sukiyaki style
Vinegared: Shellfish in numata dressing, cucumber, pickled myoga, lotus root
Rice: Sea bream rice with tea broth
Pickles: Soy-pickled cucumber, lightly pickled Chinese cabbage
Dessert: Pear with the scent of jasmine tea

Dishes may change according to the weather and the day's supply. Prices include tax and service charge.

Reserve a table

水蓮御膳 · Set lunch

¥4,235 per person

Dishes may change according to the weather and the day's supply. Prices include tax and service charge.

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雲水 · Wandering monk

¥7,260 per person

Dishes may change according to the weather and the day's supply. Prices include tax and service charge.

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白蓮 · White lotus

¥9,680 per person

Dishes may change according to the weather and the day's supply. Prices include tax and service charge.

Reserve a table

摂心 · Kaiseki

¥14,520 per person

The menu changes with the season.

Starter: Round aubergine simmered in tomato, chicken soboro sauce
Delicacy: Tofuyo, fermented tofu
Appetisers: Seared mackerel and mentaiko sushi, wheat-gluten and mushroom dengaku, quail egg acorns, sawara in yuan marinade, eel grilled with an egg-yolk glaze, green ginkgo, maple-leaf fu, fried lotus root, simmered prawn, pumpkin leaf, walnuts in brown-sugar candy
Sashimi: Fresh local fish with garnishes
Simmered: Peanut potage with prawn and sea-lettuce dumpling
Salad: Turnip and apple, anchovy dressing
Grill: Japanese black wagyu fillet on hot stone, three island salts and island chilli
Vinegared: Shellfish in numata dressing, cucumber, pickled myoga, lotus root
Rice: White or red rice
Soup: Nakami-jiru
Pickles: Papaya in miso
Dessert: Panna cotta scented with shell ginger