炭火焼肉　ＢＩＳＴＲＯ　山城牛

・Today's amuse: Spring fish and cherry blossom news

・Appetizer Mousse with kelp, rape blossoms and fresh onions from Niigata Prefecture

・Two types of sashimi: Yamashiro beef fillet seared Yamashiro beef heart seared sashimi

・Special item Yamashiro Beef Toro Taku with perilla scent

・Today's carefully selected parts: Yamashiro beef thick-sliced tongue, large misuji, special skirt steak

・Rare parts Creative grilled silk loin Hokkaido raw sea urchin caviar

Finished Carbonara Fiorille

・Use of Oita prefecture branded first-class dragon eggs Steamed egg custard with local clams and bamboo shoots

・Specially selected part Chateaubriand with salt from Yonaguni Island, the westernmost tip of Japan

・Ending dish Cold noodles that can be enjoyed in 8 different ways

・Dessert: Katsuyama shikwasa powdered sorbet