[Summer Course] Goen *Available from June 1st

5000 Yen(Tax included)

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A cool summer course where you can experience the connections of Shimane.The "chilled shabu-shabu" served with grilled flying fish broth is made mainly from Okuizumo pork and seasonal local fish.Garnished with aromatic vegetables, this dish has a refreshing taste.The prices are reasonable and yet the meals are hearty, from appetizers to dessert.We offer dishes that incorporate the flavors of Shimane, such as grilled rice ball chazuke garnished with grilled minced flying fish, and Izumo chilled zenzai with the aroma of honeyed plum.

Course menu

●Izumo no Ryochi 8-inch serving

・Grilled flying fish ~ Warm grilled eggplant with dashi sauce ~

・Cold steamed egg custard with clams from Lake Shinji

・Celery and summer vegetable ohitashi

●Japanese-style red sea bream carpaccio ~ with grilled flying fish broth and yuzu jelly ~

● Braised Okuizumo pork with grilled flying fish broth

Chilled shabu-shabu with grilled flying fish broth

・Seasonal local fish

・Okuizumo pork loin・Bishin (120g)

・Five kinds of colorful aromatic vegetables

・Grilled rice balls with tea and fragrant grilled minced flying fish

●Izumo chilled zenzai with plum honey jelly and shiratama

●Brown border

About reservation changes and cancellations

・Please feel free to contact us regarding changes to your reservation details or the number of people.

・Please contact us at least one day in advance if you wish to cancel.

Notes

・If you have any allergies or cannot eat certain foods, please be sure to let us know in advance.

*The menu may change depending on the availability of ingredients.

・As this is a one-person operation, it may take some time for your meal to be served.Please be patient.

・We accept requests to sit at the counter or a table, but this may change depending on the reservation situation on the day.

Reservation reception time
17:00~20:30
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
2 hours 30 minutes
Reservation deadline
Until 17:00 on the day of your visit

2025/08/03 update