- Three Appetizers
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Tofu skin postage lies
Blue crab
White taro stems
Chestnuts
Yam bulbils
Salmon roe
Conger eel cutlet
Matsutake mushrooms steamed with sticky rice
Ginkgo nuts
Japanese Hollandaise sauce
Sesame tofu
Duck tempura
Leek and miso (Japanese fermented soybean paste) sauce
Leek tempura - Warming Bowl
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Deep fried tile fish coated with brown rice
Grilled eggplant
Thinly sliced winter melon in a soup lightly thickened with kudzu starch - Sashimi Dish
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Yokowa( young pacific blue fin tuna)Dressed with unrefined soy sauce and egg yolk
Sea bream cured with kelp with sake boiled down with dried bonito flakes and pickled plum,topped with sea urchin
Squid
Dried mullet roe - Hassun
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Yellowtail sushi
Two styles of grilled conger eel
Sweet fish with roe, simmered with sweet soy sauce
Egg yolk preserved in miso
Grilled fig with miso sauce
Purple yam chips
Ginkgo nuts ad black soybeans
Prawn and abalone on pine needle skewers - Hot Pot
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Eel and mushroom hot pot
(pot herb mustard, Hiratake mushroom, dried shiitake mushroom, wood ear mushroom) - Grilled Dish
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Fermented beef grilled over the charcoal
Beef cheek meat stew - Rice Dish
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Cooked rice
Small dried sardines with Japanese pepper berries
Rolled omelet
Assorted vegetable pickles
Red miso soup
~We serve freshly polished rice cooked on “Okudosan”(traditional Japanese stove)with “Hagama”(Nambu ironware cooking pot)~ - Dessert
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Pumpkin ice cream with milk sauce and peach