Menu & Greetings献立・ご挨拶

針魚　鳥貝　菜の花　このこ　木の芽

Halfbeak, Cockle, Canola flower, Kinome (japanese pepper leaf), with sea cucumber roe sauce

片身変わり擦り流し
碓井豌豆　ホワイトアスパラガス
毛蟹　唐墨　花柚子

2 tone coloerd puree (usui-green pee, white asparagus)
Horsehair crab, Mallet roe, Yuzu

伊勢海老真蒸　筍　椎茸　春蘭　木の芽

Ise lobster ball, Bamboo shoot, Shiitake-mushroom, Syun-ran,
Kinome (Japanese pepper young leaf)

鯛　横輪　烏賊
蕨　三色花弁　紅蓼　山葵
松前醤油　梅肉醤油

Seabream, Tuna, Squid
Bracken, 3 colors petal, Red tade, Wasabi
with soy sauce mixed with kelp, plum sauce

筍雲龍焼き
蛍烏賊　若牛蒡　木の芽

Unryu-yaki (souffle in Kashiwaya style)
~bamboo shoot, firefly squid, young burdock, kinome

・リコッタチーズ　独活　一寸豆
・車海老　うるい　木耳　木の芽
・麩の焼き　桜餅見立て（関東風）
浅利　スナップ豌豆　桜
・たらの芽　百合根

・ricotta cheese, broad bean, udo
・prawn, urui, kikurage-mushroom, kinome
・fu-no-yaki ~ likened to sakura-mochi
~asari-clam, snap pea, cherry blossom
・aralia sprout　lily bulb

甘鯛若狭仕立て　木の芽

Tilefish with Wakasa soup, Kinome

桜海老豆腐真蒸　帆立貝　蕗　生姜

Cherry shrimp and tofu curd, Scallop, Butterbur,
with yoshino-kudzu starch sauce, Ginger

筍御飯　木の芽

Steamed rice mixed with bamboo shoot, Kinome

朧月夜　三つ葉　生姜

the spring night with a hazy moon
〜 quail egg, kombu-seaweed, mituba, ginger

春尽の蜜豆

Full of spring ~ Mitsu-mame
~ strawberry, loquat, melon, chickpea, plum mochi,
with cherry syrup

柳桜重ね

 Ryuou-kasane (likened to sakura and willow)
〜 fu, white bean paste, red bean paste, sakura leaf