- Three Appetizers
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Hair crab and corn steamed with sticky rice in tea soup
Soft cooked abalone, kuruma prawn, fig, white taro stem
dressed with grated sesame sauce and sudachi citrus jelly
Herring tempura, grilled egg plant, edamame
dressed with diced tomato and grated daikon radish sauce - Warming Bowl
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Lightly dried sweet fish
Steamed grated lotus root
Green taro stems
Julienne Japanese ginger - Sashimi Dish
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Seared conger eel with pickled plum soy sauce
Raw horse mackerel sushi with greens, avocado and salmon roe
Squid and sea urchin with nori seaweed soy sauce - Hassun
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Octopus garnished sushi
Thinly sliced octopus
Soft cooked octopus
Simmered octopus roe
Corn
Okra
Micro tomatoes - Small Pot
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Summer “Oden” pot
Beef cheek meat
Winter melon
Kamo egg plant
Cored burdock
Soft boiled quail egg
Cherry tomato
String beans - Grilled Dish
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Fermented beef grilled over the charcoal
Grilled vegetables
Abalone liver sauce - Rice Dish
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Cooked rice
Small dried sardines with Japanese pepper berries
Rolled omelet
Assorted pickled vegetables
Red miso soup
~We serve freshly polished rice cooked on “Okudosan”(traditional Japanese stove) with “Hagama”(Nanbu ironware rice cooking pot)”~ - Dessert
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Milk flavored ice cream with zunda(green soybean) sauce
Cherry and mint leaf