Lunch Menu　April

　Shimogamogozen　8,800yen (Weekday limited quantity)

 

Appetizer/Yuba (Tofu-Skin) Tofu,Urui (Wild Vegetable),

　　　　　Firefly Squid, Myoga, and Ginger

Sashimi/Seared First Bonito with Vinegar Sauce

Soup/Japanese Clear Soup with Sea Bream in Spring, Seaweed, 
　　　Bamboo shoot, and Japanese Pepper Leaf

Assorted/Bamboo Shoot Dressed with Japanese Pepper Leaf, Egg Cake,
　　　　  Squid, Broad Beans, Prawn, Asparagus Rolled with Meat,
　　　　  Steamed Icefish with Salt, Kogomi (Wild Vegetable)

Simmered/Simmered Freeze-Dried Tofu, Sea Bream Roe, 
　　　　　 Butterbur, Wheat Gluten, and Japanese Pepper Leaf

Grilled/Grilled Spanish Mackerel with Canola Flower Egg Paste

Vinegared/Roasted Duck,
　　　　　 Cherry Blossom-Flavored Radish and Vegetables Vinegar Dish

Rice/Steamed White Rice, Pickles, and Miso Soup
　　  Furikake used Kelp (Condiment for Rice)

Desserts/Strawberry and Cherry Blossom Anmitsu

Sweets/Macha Ganache

 

 

 

　Fukuzen　14,300yen

 

Appetizer/Yuba (Tofu-Skin) Tofu, Prawn, Peas, Myoga, and Ginger

Soup/Japanese Clear Soup with Sakura (Small) Shrimp Fish Ball,
　　　First Mozuku Seaweed, Urui (Wild Vegetable), and Flower Yuzu

Sashimi/First Bonito and Sea Bream

Assorted/Sea Bream Roe Jelly, Tofu-Paste Rolled with Conger Eel,
　　　　　Lily Bulb, Japanese Beef Seasoned with Miso,
　　　　　Ark Shell and Stem Wasabi, Halfbeak Sushi

Grilled/Grilled Trout with Butterbur Miso, 
　　　  Udo (Wild Vegetable), Plum Paste, Koshiabura (Wild Vegetable)

Simmered/Bamboo Shoot, Seaweed, Wheat Gluten, Icefish, and Butterbur

Seasonal/Octopus with Egg York Vinegar Sauce
　　　　  Broad Beans, Kogomi (Wild Vegetable), and Canola Flower

Rice/Mixed Rice with Bamboo Shoot, Pickles, and Miso Soup

Desserts/Strawberry and Cherry Blossom Anmitsu

Sweets/Macha Ganache

 

 

 

※All prices are including service charge.

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

   Thank you for your understanding.