Kaiseki Cuisine　April

　Rokuzen　22,000yen

 

Appetizer/Firefly Squid, Bamboo Shoot, Seaweed, and Urui (Wild Vegetable)

Soup/Japanese Clear Soup with Ainame (Greenling), Wheat Gluten, 
　　　Koshiabura (Wild Vegetable), Ginger, and Yuzu Flower

Sashimi/Sea Bream, Bonito, and Ark Shell

Assorted/Sea Bream Roe Jelly, Egg Cake, Lily Bulb,
　　　　  Cockle Shellfish and Mozuku Seaweed with Vinegar Sauce,
　　　　  Bamboo Shoot Dressed with Japanese Pepper Leaf, Prawn,
　　　　  Broad Beans, Wheat Gluten Dressed with Tofu Past
　　　　  Canola Flower and Salmon with Egg York Vinegar Sauce

Simmered/Deep-Fried Tofu Roll with Wild Vegetable,
　　　　　 Conger Eel Cooked with Egg, and Butterbur

Grilled/Grilled Spanish Mackerel with Butterbur Miso
　　　  Kogomi (Wild Vegetable), and Myoga

Seasonal/Grilled Japanese Beef, Wild Garlic,
　　　　  Udo (Wild Vegetable), and Amanatsu Orange

Rice/Mixed Rice with Bamboo Shoot and Sakura (Small) Shrimp, 
　　  Pickles, and Miso Soup

Desserts/Strawberry Jelly and Cherry Blossom Ice Cream

Sweets/Sakuramochi
　　　  (Rice Cake with Sweet Bean Paste Wrapped in a Cherry Leaf)

 

　Kotobukizen　27,500yen

 

Appetizer/Bamboo Shoot and Firefly Squid
　　　　   Dressed with Japanese Pepper Leaf

Sashimi/Sea Bream and Ark Shell

　　　　Bonito

Soup/with Ainame (Greenling), Wheat Gluten, 
　　　Koshiabura (Wild Vegetable), Ginger, and Yuzu Flower

Assorted/Sea Bream Roe Jelly, Octopus, Canola Flower, Lily Bulb, Prawn,
　　　　  Cockle Shellfish and Mozuku-Seaweed with Vinegar Sauce,
　　　　  Egg York Seasoned with Miso, 
　　　　  Broad Beans and Wheat Gluten Dressed with Tofu Pasts

Grilled/Grilled Tilefish with Salted Fish Paste, Stem Wasabi, and Myoga

Hot Pot/Japanese Beef, Bamboo Shoot, and Flower Sansyo-Pepper

Vinegared/Abalone, Icefish, White Asparagus, and Urui (Wild Vegetable)
　　　　　 with Japanese Pepper Leaf Vinegar Sauce

Rice/Steamed White Rice, Pickles, and Miso Soup

Side Dish/Salt-Grilled Trout
　　　　   and Udo (Wild Vegetable) Cooked in Sugar and Soy Sauce

Desserts/Strawberry Jelly and Cherry Blossom Ice Cream

Sweets/Pea Yokan (Sweet Bean Jelly)

 

 

 

　Tokubetsuzen　33,000yen

 

Appetizer/Japanese Lobster, Taro Stem, and Peas

Sashimi/Sea Bream Cured with Kelp, Squid, Sea ​​Urchin,

　　　and Seared Spanish Mackerel

Soup/apanese Clear Soup with Firefly Squid Fish Ball, Seaweed, and Butterbur Sprout

Assorted/Roasted Trout and Canola Flower with Egg York Vinegar Sauce, 
　　　　  Koshiabura (Wild Vegetable),Egg Cake,
　　　　  Halfbeak Sushi, Seared Cockle Shellfish,
  　　　　Kogomi (Wild Vegetable) Seasoned with Sesame, 
　　　　  Broad Beans, Wheat Gluten Dressed with Tofu Pasts

Simmered/Steamed Bamboo Shoot, Octopus, and Butterbur

Grilled/Grilled Sea Eel and Bamboo Shoot

Seasonal/Grilled Moroko Fish with Japanese Pepper Leaf Vinegar Sauce

Seasonal/Grilled Japanese Beef, Flower Sansyo-Pepper

Rice/Steamed White Rice, Pickles, and Miso Soup

Side Dish/Soy-Marinated Bonito

Desserts/Ice Pudding and Orange

Sweets/Sakuramochi
　　　  (Rice Cake with Sweet Bean Paste Wrapped in a Cherry Leaf)

 

 

※All prices are including service charge.

※Depens on the day of food supply, the menu would be change.

   Thank you for your understanding.