季節の献立 Menu

献立 「 風薫る 」 穀雨〜立夏(4/20~5/20) Menu  ” 風薫る ~ kaze-kaoru ”



The contents might be changed depending on the day’s stocks.
*The above is the menu for orchids (50,600 yen including tax).

先付 Sakizuke

鮑軟煮 肝含め煮 独活酒煮 木の芽

Abalone, Liver, Udo, Kinome(fresh japanese pepper leaf)


車海老湯引きキャビア射込み 花韮 生七味


Caviar in prawn, Hana-nira(chinese chive flower),

with soft boiled egg sauce, fresh seven spice chili pepper

煮物椀 Nimonowan

鱧葛叩き 賀茂茄子油煮 干子軟蒸し
矢筈南瓜 梅肉 輪柚子

Pike conger, Dried sea-cucumber roe, Kamo-eggplant,  Pumpkin, Yuzu

造里 Otsukuri

鰈 鰹叩き 鳥貝 青芽紫蘇 胡瓜より 山葵
松前醤油 葱おろしポン酢

Turbot, Seared bonito, Cockle clam,
Flower and sprout of shiso, Cucumber,
Soy sauce mixed with kelp, Ponzu mixed with grated radish


豌豆と三度豆の雲龍焼き 菱蟹 スナップ豌豆 蟹あん

Unryu-yaki (souffle in Kashiwaya style)

swimming crab, usui-pea, snap pea, string bean

八寸 Hassun

・アスパラ豆腐 生雲丹 山葵 割醤油


・鰻八幡巻 ・一寸豆


・asparagus tofu, asuparagus, sea urchin, wasabi, soy sauce

chimaki-sushi (seabream), ginger pickles

yahatamaki(burdock rolled in eel), Japanese pepper

・anchovy in butterbur, Broadbean

焼物 Yakimono

稚鮎煎出し ホワイトアスパラ蒸焼き あられ揚げ


Deep fried ayu fry, White asparagus

Tade vinegar sauce mixed with grated radish

鉢物 Hachi

油目揚げ煮 白芋茎油煮 針絹さや すり生姜

Greenling, White taro stem, Snow pea, Ginger

御飯 Gohan

蛸ご飯 蓮根 蕗
 ・蛸イボ湯引き 胡瓜 大葉 花茗荷 梅肉醤油和え

Steamed rice mixed with octopus and lotus root, butterbur

Octopus sucker, myoga, shiso, and cucumber with soy sauce ,plum


あおさ海苔 絹豆腐 田舎味噌仕立て

Miso soup (sea lettuce seaweed, tofu)

水物 Mizumono

丸いフルーツ 蜂蜜ゼリー

Round fruits with honey jelly

菓子 Kashi

蓬餡入り葛餅 新蓴菜 黒蜜


Yomogi-kuzu-mochi, watershield, with brown sugar syrup

Higashi (dry sweets 〜Kashiwa leaf)


〒565-0851 大阪府吹田市千里山西2丁目5番18号

2-5-18 Senriyama-nishi, Suita, Osaka 565-0851 Japan

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