- Three Appetizers
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Pufferfish porridge
Amber thick sauce
Fried leek
Toasted rice cake
Tofu and sesame sauce
Beef cheek meat
Kinkan citrus
Celtuce
Beef broth gelee
Deep fried shrimp yam
Thick sauce with crab meat
Japanese Hollandaise sauce - Warming Bowl
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Grated turnip soup
Kinme red snapper
Steamed egg custard
Rape seed flower - Sashimi Dish
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Smoked yellowtail
Daikon radish and yuzu citrus peel, grated together
Radish sprouts
Sliced puffer fish
Puffer fish skin, crowned with milt
Squid
Monkfish liver
Sake lee pickled gourd - Hassun
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Female snow crab garnished sushi
- Small Hot Pot
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Eel
Daikon radish
Wood ear - Grilled Dish
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Fermented beef grilled over the charcoal, covered with stewed beef and miso
Selected seasonal vegetables, grilled over the charcoal - Cooked rice
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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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Baked apple Monaka
(red adzuki bean jam sandwiched with thin crisp wafers)
Lily bulb ice cream with Yuzu citrus jam