Menu & Greetings献立・ご挨拶

独活巻　菜の花
・針魚　生雲丹　海苔　木の芽
・鯛白子　酒盗　蕗の薹

Udo roll, Canola flower
・ halfbeak, sea urchin, nori-seaweed, kinome
・seabream milt, syutou, butterbur

片身変わり擦り流し
豌豆　ホワイトアスパラガス
キャビア　毛蟹　花柚子

Bicolored soup (green pee, white asparagus)
Caviar, Horsehair crab, Yuzu

蛤真蒸　蓬白玉　椎茸　春蘭　花柚子

Clam cake, Yomogi-mochi, Shiitake-mushroom, Syunran, Yuzu

鯛　横輪　車海老
蕨　三色花弁　紅蓼　山葵
松前醤油　梅肉醤油

Seabream, Tuna, Prawn
Bracken, 3 color petal, Red tade, Wasabi
with soy sauce mixed with kelp, plum sauce

蛍烏賊　蕎麦　三つ葉

 Firefly squid with soba noodle, Mitsuba

・鳥貝　うるい　このこ　木の芽
・ぬた和え（浅利　分葱）
・串打ち
・厚焼き玉子　長芋　蒟蒻　利休麩
・春菊　リコッタチーズ　姫皮湯葉巻き　青海苔餡

・cockle, urui, dried sea cucumber roe, kinome
・nuta-ae(green onion, asari-clam)
・on skeweres
・egg cake, yam, konnyaku, rikyu-fu
・syungiku-greens, ricotta cheese, yuba roll(bamboo shoot), nori-seaweed ball

大瀬戸伊佐木　筍　一寸豆　木の芽

Oseto-grunt, Bamboo shoot, Broad bean, Kinome

油目　若布　蕗　木の芽

Fat greenling, Wakame-seaweed, Butterbur, Kinome

筍御飯　木の芽

Steamed rice with bamboo shoot, Kinome

朧月夜　三つ葉　生姜

“ the spring night with a hazy moon”
~ quail egg, kombu-seaweed, ginger

春尽の蜜豆

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

柳桜重ね

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