【先附】
みなとや（城崎）の最中で包んだ豚味噌とくわい
[Appetizers] Wafer Cake filled with Miso Pork and Arrowhead

【蒸物】
円山川の寒しじみの土瓶蒸し
[Steamed Dish] Steam-boiled Broth with Maruyama River’s Clam

【八寸】　　　　　
[Seasonal Dishes]
京鴨オレンジ煮
-Sliced Duck Roast on an Orange Sauce

貝柱スモーク
-Smoked Scallop

柚子松風
-Yuzu Matsukaze-yaki (Meatloaf)

生ハムチーズ巻き
-Prosciutto Cheese Roll

茶ぶりなまこ
-Sea Cucumber simmered with Roasted Tea

タピオカとほうれん草の白和え
-Tapioca and Spinach Salad with Tofu Dressing

【造り】　季節の魚三種
[Raw Fish] Sashimi Platter 3 types

【台物】　八鹿豚の豆乳しゃぶしゃぶ
[Main Dish] Yoka-Pork Shabu Shabu with Soymilk-based Soup

【洋皿】　フォアグラ大根　柚子味噌ソース
[Warm Dish] Foie Gras on Boiled Radish with Yuzu Miso Sauce

【揚物】　トンゴロイワシの素揚げ　トリュフ塩で
[Fried Dish] Deep-fried Sardine (Flathead Silverside) with Truffle Salt

【食事】　但馬牛と牛蒡の炊き込み御飯　赤だし　香物
[Last Dish] Steamed Rice with Grilled Tajima Beef and Burdock, Miso Soup, Pickles

【甘味】　かぼちゃぷりん
[Desserts] Pumpkin Pudding