We have added Ishinomaki nametaba flounder and Kesennuma shark fin Taki combination.

We have added bluefin tuna from Shiogama, wild flounder from Watari, and ark shell from Yuriage.

We have added new dishes: Steamed Matsushima Conger Eel and Zunda in Habutae style.

We have added new dishes to our menu: golden grilled spiny lobster, seared Sendai beef, Bottarga, grilled winter yellowtail with yuzu, herring roe marinated in kelp, Shichifuku namasu, snow-covered herring, winter cod milt marinated in miso, grilled sea urchin, and grilled monkfish liver.

We have added Tosa Akaushi Tataki.

We have added soba noodles to our New Year's Eve menu.

We have added steamed small sea bream and unohana with Silver starch sauce.

We have added grilled pufferfish with salted koji.

We have added dried flounder.

We have added a new dish of turtle and Chinese cabbage.

Added "Kioicho Minamikawa" in Kojimachi.

Added Milkwash Punch.

We have added a new dish called "Fukiyose" as a substitute for simmered dishes.

We have added three kinds of low-temperature grilled Wagyu beef.

We have added the Nishikishu-zukuri.

Smoked Akigumo scallops have been added.

We have added oyster and matsutake rice (with ginkgo nuts, mitsuba and fried tofu).

We have added our own miso sukiyaki style (with burdock root, Kujo leeks, ochiimo (basil), spices, and truffles).

We have added matsutake mushroom confit and conger eel somen noodles.

We have added a new dish, "Simmered sea bream and matsutake mushroom soup" cooked at low temperature.