The lunch course offers a choice of four kaiseki dishes, which are prepared with carefully selected seasonal ingredients and a great deal of time and care. The main course, seasonal river fish such as ayu (sweetfish) and amago (eel), are cleaned by swimming in the subsoil water of the Kibune River for three days before being drained of mud. Enjoy the taste of these exquisite delicacies while immersing yourself in the sound of the river's rapids, which have remained unchanged since ancient times, and enjoy a momentary escape from the ordinary.