Menu & Greetings献立・ご挨拶

北寄貝　花山葵　筍　木の芽

Hokki-clam, Wasabi flower, Bamboo shoot, Kinome

独活巻　菜の花
・針魚　このわた
・生雲丹　木耳

Udo roll, canola flower
・halfbeak, sea cucumber guts
・sea urchin, kikurage-mushroom

油目　蓬胡麻豆腐　干し子　うるい　梅肉　木の芽

Fat greenling, Yomogi and sesame curd, Sea cucumber roe, Urui, Plum, Kinome (Japanese pepper leaf)

鯛　横輪　赤貝
蕨　三色扇　南瓜　紅蓼　莫大　山葵
松前醤油　梅肉醤油

Seabream, Tuna, Ark shell
Scepter (pumpkin), Folding fan (cucumber, radish, carrot)
Pumpkin, Red tade, Bakudai, Wasabi
Matsumae-soy sauce, Plum sauce

雲龍焼
汲み上げ湯葉　蕗の薹　碓井豌豆　蜆　生姜

Unryu-yaki (souffle in Kashiwaya style)
~yuba, butterbur shoot, green pea, shijimi-clam, ginger

・ぬた和え（青柳　分葱）
・白和え（春菊）
・たらの芽
・厚焼き玉子
・飯蛸

・nuta-ae (aoyagi-clam, scallion)
・shira-ae (syungiku-greens)
・aralia sprout
・baked egg cake
・ocellated octopus

甘鯛海老塩辛焼　一寸豆

Tile fish with shrimp paste,  Broad bean

平貝　ホワイトアスパラガス　姫皮　木の芽乳化地

Taira-clam, White asparagus, Bamboo shoot
with kinome emulsified broth sauce

浅利と若牛蒡のご飯

Steamed rice with asari-clam and young burdock

生海苔　豆腐　合わせ味噌仕立て

Nori-seaweed, tofu in miso soup

苺　せとか　日向夏　ミルクあん

Strawberry, Setoka-orange, Hyuganatu-orange, Milk sauce

菜種もち

 Natane-mochi