【先附】みなとや（城崎）のもなかで包んだポテトサラダ
[Appetizers] Wafer cake filled with Potato salad 
【八寸】[Seasonal Dishes]
京鴨ロース粒マスタード添え
-Sliced Duck roast
焼きエリンギ塩ぽん酢漬け
-Salty Ponzu vinegar-marinated King Oyster Mushroom
むかご雲丹和え
-Yam Bulblets dressed with Vinegar and Sea Urchin
ゆず湯葉豆腐
-Yuzu flavored Soy Milk Skin Tofu
柿チーズ寄せ
-Creamy Persimmon Cheese
氷頭なます
-Sliced Salmon Head Cartilage and Daikon seasoned with Vinegar
【造り】　季節の魚三種
[Raw Fish] Sashimi Platter 3 types
【台物】　但馬牛鉄板焼き
[Main Dish] Grilled Tajima Beef
【煮物】　のどぐろ（柴山産）煮付け
[Soup Dish] Rosy Seabass boiled with Soy sauce
【蒸物】　茶碗蒸し　フカヒレあんかけ
 [Fried Dish] Steamed Egg Custard with Thick Starchy Shark-Fin sauce
【食事】　鯖へしこ（香住産）のひつまぶし　初冬の土瓶蒸し  香物
[Last Dish]  Steamed Rice with Salted Mackerel, Steam-boiled broth, Pickles
【甘味】　キャラメルプリン
[Desserts] Caramel Pudding