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

・Assorted pickles kimchi and namul

・Special dish: small yukhoe topped with caviar

・Today's carefully selected parts: thinly sliced tongue, medium-sized short ribs, tomozokumi, kainomi

・Rare parts, original grilled silk loin, using dragon eggs

Finished Carbonara Fiorille

・Rice bowl Steamed egg custard with local clams and bamboo shoots from Chiba Prefecture

・Specially selected cut: Premium sirloin 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