食前酒　　梅酒
Aperitif:  Japanese plum sake

旬  菜　　順才酢　サーモン柏葉寿し  雲丹豆腐　苦瓜利休和え
肥後三昧…水前寺菜お浸し 辛子蓮根 一文字ぐるぐる 馬燻製
Seasonal appetizer: Junsai(water shield) with vinegar, salmon sushi wrapped in an oak leaf,
Uni(sea urchin) tofu, bitter gourd salad
Higo Sanmi(Kumamoto local appetizer)…Suizenjina salad, Karashi Renkon(lotus root with Japanese mustard, Hitomoji Guruguru(green onion with Karashi miso), smoked horse meat

造　里　　  間八　鱒　蒟蒻　（直予約もしくは風呂付客室は肥後名産馬刺付き）
Sashimi:　Kanpachi(amberjack), Masu trout, Konjak
*direct reservation and guests in the room with private bath・・・BASASHI(horse meat sashimi) included
椀　物　　羽二重豆腐　板蕨　軸菜  雅鯛葛叩き
Soup:  Habutae tofu and Miyabi sea-bream

焼　物　　山女魚塩焼き
Grilled dish:  grilled yamame-trout with salt

蒸　物　　牛蒡万頭
Steamed dish:  burdock dumpling

冷　鉢　　がごめ饂飩
Cold dish:  Gagome Udon noodle

揚　物　　穴子巻繊揚げ　蓬　美味出汁
Deep-fried dish:  Anago(conger eel) tempura, Yomogi(mountain vegetable) with Dashi
※直予約もしくはお風呂付客室のお客様は替鉢に変更となります
*It is changed to Kawaribachi for guests from direct reservation or staying in the room with private bath.
（替　鉢　　肥後牛ステーキ　里芋　茄子　獅子唐
Kawaribachi:  Higo-gyu(local beef) steak Taro potato eggplant lion Tang）

食事・留椀　　小国米白御飯　自家製香の物　滑子味噌汁
Rice, Japanese pickles and miso soup

水菓子　　パンナコッタ　ブルーベリーソース
Desert:  panna cotta with blueberry sauce