Menu & Greetings献立・ご挨拶

鮑　独活　木の芽

Abalone, Udo, Kinome (Japanese pepper leaf)

帆立貝　生雲丹　花韮　山葵　酢橘

Scallop, Sea urchin, Chinese chive, Wasabi, Sudachi

鱧　梅肉　大阪丸茄子　胡瓜　柚子

Pike conger, Plum, Round-eggplant, Cucumber, Yuzu

甘鰈　鰹　鳥貝
花穂紫蘇　大根　胡瓜　紅蓼　山葵
ちり酢　土佐醤油

Flatfish, Bonito, Cockle
Shiso flower, Daikon radish, Cucumber, Red tade, Wasabi
Ponzu mixed with radish and green onion,Tosa soy sauce

碓井豌豆の雲龍焼き　毛蟹

Unryu-yaki (souffle in Kashiwaya style)
~usui-green pea, horse hair crab

・鯛昆布締め粽寿司
・アスパラ豆腐　山葵
・青唐辛子　大瀬戸伊佐木
・リコッタチーズ　青海苔　芥子
・一寸豆
・蛸　胡瓜

・chimaki-sushi (seabream)
・asparagus tofu, wasabi
・Oseto grunt in sweet green pepper
・ricotta cheese and aonori-seaweed, mustard
・broad bean
・octopus, cucumber

稚鮎　蓼酢
野菜の湯葉巻き　人参　松の実

Young ayu with tade vinegar
Yuba roll with carrot and pine nut paste

穴子　蕗　蓬入り湯葉豆腐　生姜

Conger eel, Butterbur, Yomogi yuba tofu, Ginger

谷中御飯　大瀬戸伊佐木　実山椒

Steamed rice mixed with Oseto grunt, ginger,
Japanese pepper

新蓴菜　海苔麩　水芥子　八丁味噌

Water shield, Nori-fu, Mustard,
Hatcho-miso, in sansyu style

パッションフルーツゼリー　さくらんぼ

Passion fruit jelly, Cherry

蓬の里

Yomogi-no-sato