Menu & Greetings献立・ご挨拶

車海老　キャビア　アボカド　松の実　酢橘

Prawn, Caviar, Avocado
with pine nut cream, prawn stock jelly and sudachi

蛸　蔓紫　舞茸　蓮根　マカダミアナッツ
蕎麦の実　芥子　丁子　かぼす

Octopus, Indian spinach, Maitake-mushroom, Lotus loot,
 Macadamia nut, Soba seed, Clove, Kabosu

帆立貝柱　生雲丹　冬瓜　男もずく　おくら　柚子

Scallop, Sea urchin, Wax gourd, Mozuku-seaweed, Okura, Yuzu

鱧五種
叩き寄せ　生揚げ　一枚落とし　焼霜　漬け炙り

5 styles of Hamo (pike conger)
・finely chopped, chives
・deep fried, with wasabi and dashi vinegar jelly
・parboiled, with plum sauce
・seared, with tachibana pepper paste and kelp soy sauce
・marinated and seared, with Japanese pepper paste

雲龍焼
玉蜀黍　紫い貝　枝豆　実山椒

 Unryu-yaki (souffle in Kashiwaya style)
〜 corn, mussel, edamame, Japanese pepper

・鮑
ホワイトセロリ　椎茸　湯葉　胡桃
松葉差し（黄パプリカ　冬子椎茸）
・鱧寿司　茗荷　銀杏
・汲み上げ湯葉　鵜玉　山葵

・abalone
white celery, shiitake-mushroom, yuba, walnut
yellow bell pepper, shiitake-mushroom
・sushi (hamo), myoga, ginkgo
・yuba, quail egg, wasabi

鮎　蓼酢

Ayu (sweet fish),Tade vinegar

鰊　茄子　伏見甘長　生姜

Herring, Eggplant, Fushimi-pepper, Ginger

骨董飯　掛け出汁添えて
大瀬戸伊佐木　毛蟹　椎茸　木耳
人参　百合根　三ツ葉  

Kotou rice with dashi soup
〜 steamed rice mixed with grilled oseto-grunt, hair crab, shiitake-mushroom, kikurage-mushroom, carrot, lily bulb, mitsuba

酸漿トマト　小茄子　生姜鼈甲煮茶巾

Ground cherry, Eggplant, Ginger

麦羹

Barley jelly