- Three Appetizers
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Stickey rice cooked with adzuki beans
Steamed egg custard
Tile fish, steamed with sake
Lily bulb potage
Shrimp
Scallop
Herring roe
Kelp cooked with sweet soy sauce
Rape seed buds
Japanese Hollandaise sauce
Crab dumpling tempura
Maru daikon radish
Thick sauce with female snow crab - Warming Bowl
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White miso soup
Eel
Shrimp yam
Grilled rice cake
Auspicious red and white colored carrot and daikon radish
Uguisu leaves - Sashimi Dish
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Tuna topped with tofu skin
Nori seaweed soy sauce
Auspicious Juliennne carrot and daikon radish
Chives rolled in pufferfish slices
Pufferfish skin, covered with milt
Squid and mullet roe - Hassun
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“Miniature Osechi”
New year’s festive garnished sushi - Small Hot-pot
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Duck meat
Leek
Grated turnip
Grilled tofu
Julienne leek
Thinly sliced red pepper
Grinded Japanese pepper berries - Grilled Dish
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Fermented beef and selected seasonal vegetables
Grilled over the charcoal - Rice Dish
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Small sardines and Japanese pepper berries cooked in sweet soy sauce
Rolled omelet
Assorted pickles
Red miso soup
~We serve freshly polished rice, using traditional Nambu ironware rice cooking pot and traditional Japanese cooking stove “Okudosan”~ - Dessert
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Sweet black bean ice cream
Rice cake potage, served with strawberry and sweet adzuki beans