Menu & Greetings献立・ご挨拶

車海老　筍　菜の花　このわた　木の芽

Prawn, Bamboo shoot, Canola flower, Sea cucumber guts,
Kinome (Japanese pepper leaf)

向春　　　　芽キャベツ　一寸豆
・海鼠　フィンガーライム
・甘海老　黄韮　蕪
・唐墨　マカダミアナッツ　木の芽
・帆立貝　うるい
・生雲丹　木耳　防風

“Step toward spring” (on brussels sprouts and broad bean)
・sea cucumber, finger lime
・sweet shrimp, yellow chinese chive, turnip
・mullet roe, kinome (sansyo-pepper leaf), macadamia nut
・scallop, urui-greens
・sea urchin, kikurage-mushroom, boufu

白魚　玉子葛豆腐　煮梅　木の芽

Icefish, Egg curd, Plum, Kinome

鯛　横輪　烏賊
こしあぶら　三色梅花　紅蓼　山葵
薄口割醤油　松前醤油

Seabream, Young tuna, Squid
Koshiabura-shoot, Carrot, Radish, Pumpkin, Red tade, Wasabi,
 Soysauce, Matsumae-soysauce

松葉蟹　海老芋真蒸　芹　生姜

Matsuba-crab, Ebi-imo cake, Seri, Ginger

・稲荷寿司
・畑菜
・本諸子
・鴨ロース　芥子
・蕪　金時人参

・inari-sushi
・hatake-na greens
・hon-moroko
･  duck loin
・turnip, kintoki-carrot

甘鯛　花独活　蕪　柚子

Tilefish, Hanaudo–greens, Turnip, Yuzu

山菜かき揚げ　のれそれ　三つ葉

Noresore (conger eel fry), Spring wild vegetables

蕗と干し子の御飯　木の芽

Steamed rice mixed with butterbur, sea cucumber roe, kinome

豆腐　粉山椒　雛豆白味噌仕立

Tofu in white chickpea miso soup, Japanese pepper powder

苺の蜜豆

Mitsu-mame
(red peas, strawberry, kumquat, nori-fu, mirin jelly)

下萌金団

 Shitamoe-kinton (black bean and pea paste dumpling)