Menu & Greetings献立・ご挨拶

蓬胡麻豆腐　キャビア　山葵

Yomogi-sesame curd, Caviar, Wasabi

北寄貝　花山葵　筍

Hokki-clam, Wasabi-flower, Bamboo shoot,
with emulsified broth sauce,

伊勢海老真蒸　白魚　梅肉
生海苔入汲上湯葉豆腐　うるい　木の芽

Ise lobster ball, Nori and yuba tofu, Ice fish, Plum, Urui, Kinome (Japanese pepper leaf)

鯛　横輪　赤貝
蕨　三色扇　南瓜笏　生海苔　紅蓼　山葵
松前醤油　梅肉醤油

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

雲龍焼
アスパラガス　帆立貝　このこ

Unryu-yaki (souffle in Kashiwaya style)
~ asparagus, scallop, sea cucumber roe

・根もずく　生姜
・飯蛸　木の芽味噌
・白和え（畑菜　木耳　胡桃）
・生雲丹　浜防風　筍　蕗の薹
・厚焼き玉子　一寸豆　独活

・ne-mozuku-seaweed, ginger
・ocellated octopus, kinome
・shira-ae (hatakena-greens, kikurage-mushroom, walnut)
・sea urchin, boufu, bamboo shoot, butterbur sprout
・baked egg cake, broad bean, udo

桜鱒　木の芽　新玉葱　梅加減酢

Cherry trout, Kinome, Onion, Plum vinegar

鯨麩　長芋　菊菜　芥子　生姜

Whale-fu, Yam, Kikuna-greens, Mustard, Ginger

浅利と若牛蒡の御飯　木の芽

Steamed rice with asari-clam and young burdock, Kinome

生海苔　豆腐　合わせ味噌仕立

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

菜種餅

Natane-mochi