Course Menu ARIMA. with Wagyu beef -Miyabi or Kiwami- 135,00 EURO per person with Australian fillet steak -Takumi- 80,00 EURO per person

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1 Course Menu ARIMA Starter KAMIGAMO Last order 21:00 Duck and asparagus on a skewer with lotus root, Okura and MISORE sauce Fish KIFUNE Black cod pickled with saikyo miso and prawns with sccallops on a ship, served with fermented seaweed sauce tasted like a soy sauce. ①,②,,⑧ Break CHIDORI Yuzu sorbet with Junmai Ginjo<with alcohol> or limonade<without alcohol> Option with blooming prawns after break + 18,00 EUR Side dish NISHIKI Fresh vegetables with shiitake mushrooms<directly from the grower> ③, Wagyu MIYABI or KIWAMI Fillet or Entrecote or Japanese wagyu steak<fillet or entrecôte> with 3 kinds of salt, fresh wasabi and soysauce, and garlic chips Fillet Steak TAKUMI Australian fillet steak Jack s Creek with japanese pepper from Arima region Rice HIBACHI Japanese traditional teppan rice ball with shiitake mushrooms and baked thin tofu Dessert Baked ice cream with green tea powder, prepared directly on the very hot iron plate,⑦,⑦ with Wagyu beef -Miyabi or Kiwami- 135,00 EURO per person with Australian fillet steak -Takumi- 80,00 EURO per person with corresponding drinks + 48,00 EURO -please see the drink menu-

2 Course Menu KOTO Last order 21:00 Starter KOBAN KOBAN YAKI with sepia, golden redfish, green soy beans and lotus root, served with SAKURA PONSU sauce ①,②,,⑤,⑥ Fish HAYASHI Dancing king prawns with avocado and onions <garlic at your wish>,⑦,⑧ Break CHIDORI Yuzu sorbet with Junmai Ginjo<with alcohol> or limonade<without alcohol> Option with wrapped duck after Break + 9,00 EURO Side dish NISHIKI Fresh vegetables with shiitake mushrooms<directly from the grower> ③, Fillet steak WAZA Australian fillet steak Jack s Creek, served with KABUKI PONSU, GOMA and ABURI sauce.,⑦ Rice HIBACHI Japanese traditional teppan rice ball with shiitake mushrooms and baked thin tofu Dessert Baked ice cream with green tea powder, prepared directly on the very hot iron plate 65,00 EURO per person with corresponding drinks + 45,00 EURO Vegetarian Course Menu FUTABA Starter 1. Entree SETTSU YAMABUKI Last order 21:00 Vegetarian Okonomiyaki pancake with japanese yams, vegetables and mushrooms, served with NANIWA sauce,⑥ Backed tofu with carrot, a bamboo shoot, broccoli and shirataki noodles with OYAKATA sauce ③, Break CHIDORI Yuzu sorbet with Junmai Ginjo<with alcohol> or limonade<without alcohol> 2. Entree FUSHIMI Kanpyo <dried shavings of calabash> and shimeji mushrooms in thin cut tofu,,⑥ sautéd with king oyster mushrooms, toro and fu-crouton. Main dish FUTABA Red miso on shiitake mushrooms and konnyaku in Miso-Dengaku style Rice HIBACHI Japanese traditional teppan rice ball with shiitake mushrooms and baked thin tofu Dessert Baked ice cream with green tea powder, prepared directly on the very hot iron plate 65,00 EURO per person

3 KABUKI Original Starters Ichiban Nr. 1 NANAMI Spicy shrimps with japanese bunching onions and japanese chili sauce 20,00 Niban Nr. 2 HIROSHIMA Sautéd oysters in Hiroshima style, served with SAKURA PONSU sauce 19,00 Sanban Nr. 3 KANISUKE Steamed crabs with herbs, serviert mit SAKURA PONSU sauce Yonban Nr. 4 UNAHACHI Sautéd eels and enoki truffle in an omelet 19,00 Goban Nr. 5 DENGAKU 3 kinds of mushrooms and japanese bunching onions on a magnolia leaf with AKAMISO sauce<red miso sauce>, for vegetarians 14,00 Rokuban Nr. 6 MISORE Thin cut wagyu with vegetables in Teppan salad style, served with MISORE sauce Nanaban Nr. 7 TATAMI Thin cut beef with enoki truffle, shiitake mushrooms, japanese bunching onions and egg yolk in TATAMI style 17,50 KYOTO 20,00 Hachiban Nr. 8 Kyuban Nr. 9 ②,,⑦ 25,00 ⑧ ①,,⑤ ⑤,⑥ Japanese seafood miso cream soup with langoustine, green laver, canadian scallops and salmon TAKOSUKE ①,②,,⑧ 14,00 Original ball-shaped takoyaki pancakes with octopus, dried bonito flakes and green seeweed, served with NANIWA sauce. Jyuban Nr. 10 Steamed clams, ginger and japanese bunching onions, flambé with sake Jyuichiban Nr. 11 Soup of red miso with nameko mushrooms and japanese bunching onions Jyuniban Nr. 12 Wrapped duck steak with rice paper, prepared with OYAKATA sauce Jyusanban Nr. 13,⑦,⑧ ASARI NAMEKO KAMOMAKI KUSHIYAKI Thin cut fillet mignon of Wagyu beef on a skewer ③,⑤, 18,00 ②, 8,00 19,00,⑥ 21,00

4 Original Main Dish of Fish with vegetables and a rice ball Nijuichiban Nr. 21 BETTARA Salmon fillet pickled in shiokoji<salty rice mould> with japanese herbs in KAMAKURA style, 29,00 Nijuniban Nr. 22 HORAKU Sea bream pickled in saikyo miso, served with KABUKI PONSU, GOMA and ABURI sauce 35,00 Nijusanban Nr. 23 ONIGARA Langoustine with shell and variety of herbs, served with KABUKI PONSU, GOMA and ABURI sauce Nijuyonban Nr. 24 HIRAMASA 36,00 Sautéd yellowtail amberjack from Australia in Teriyaki style, served with OYAKATA sauce ①,③,,⑦ ①,③,,⑦ ③,⑧ ①,,⑥ Nijugoban Nr. 25 IBUSHI Salmon fillet, king prawns and canadian scallops on a magnolia leaf, sautéd, smoked and served with KABUKI PONSU, GOMA and ABURI sauce Nijurokuban Nr. 26 KAORI Garlic flavoured king prawns with garlic sprouts, 36,00 Nijunanaban Nr. 27 AOMORI Canadian scallops and KARASUMI<dried mullet roe>, served with KABUKI PONSU, GOMA and ABURI-TARE 45,00 Nijuhachiban Nr. 28 MIKAWA Sole sautéd on a magnolia leaf and rolled up with japanese cabbage, served with MIKAWA MISO sauce 42,00 ②,③,,⑤,⑦,⑧ ③,,⑦,⑧ ②,③,,⑦ ①,③,,⑦

5 Original Teppan Steaks with vegetables and a rice ball Sanjuban Nr. 30 SAGAMI Sanjuichiban Nr. 31 MUSASHI Sanjuniban Nr. 32 Pure-bled japanese wagyu fillet steak<directly imported from Japan>, served with 3 kinds of salt, fresh wasabi and fresh soysauce, and garlic chips Pure-bled japanese wagyu entrecôte steak<directly imported from Japan>, served with 3 kinds of salt, fresh wasabi and fresh soysauce, and garlic chips SURUGA Pure-bled japanese wagyu rib-eye steak<directly imported from Japan>, served with 3 kinds of salt, fresh wasabi and fresh soysauce, and garlic chips Sanjusanban Nr. 33 SYOGUN Sanjuyonban Nr. 34 SUMO Sanjugoban Nr. 35 YOKOSUNA Sanjurokuban Nr. 36 HANAHUSA Sanjunanaban Nr. 37 SEKITORI Sanjuhachiban Nr. 38 NAGOYA Châteaubriand steak of Australian Jack s Creek, served with KABUKI PONSU, GOMA and ABURI sauce Australian premium fillet steak Jack s Creek, Thin cut rib-eye steak of Australian Jack s Creek, serced with KABUKI PONSU, GOMA and ABURI sauce Barbarie duck breast steak, served with KINKAN cumquats sauce Rib-eye steak from Australian Jack s Creek, sautéd oyster wrapped with thin cut rib-eye steak from Australian Jack s Creek, egg yolk and NAMETAKE-truffle Allergies ① fish ② mollusc ③ sesami soya / -products ⑤ eggs ⑥ grain and flour including gluten ⑦ milk / -products including lactose ⑧ crustacean ⑨ celery ⑩ mustard ③, ③, ③, 46,00 ③,,⑦ 43,00 ③,,⑦ ③,,⑦ 36,00 ③, ③,,⑦ 47,00 ③,,⑤,⑦

6 KABUKI Dessert Yonjuichiban Nr. KABUKI speciality ice cream prepared and baked on the hot table with matcha powder. 41 Yonjuniban AKASHI Nr. TAIYAKI<fish-shaped cake filled with sweet bean paste> flambé and vanilla ice cream with seasonal fruits 42 Yonjusanban Nr. 43 BONBORI 12,00 12,00 ⑤, 12,00 Seasonal fruits and ice cream of vanila and matcha flambé. Yonjuyonban Nr. 44 UJI Yonjugoban Nr. 45 YUZUUME Homemade yuzu sorbet with Umeshu<plum liqueur> Green tea ice cream with WAGASHI<japanese-style confectionery> and seasonal fruits ⑦ 9,00 ⑤, 11,00