桜の季節、味わう旅
Standard Kaiseki Course Meal Menu for April
[Appetizers]
-Fresh Spring Roll with Flower of Canola
[Seasonal Dishes]
-Sea Bream Sushi rolled with Green Shiso Leaf
-Urui, Hosta Grass dressed with Vinegar and Miso
-Boiled Ugwort Nama-fu (Japanese raw wheat gluten) coated with Miso
-Butterbur marines with Tosa Bonito Powder
-Issun Broad Beans boiled with Honey
-Firefly Squid pickled in vinegar, sake and salt
[Raw Fish]
-Sashimi Platter 4 types
-Sashimi Platter 4 types
[Main Dish]
– Grilled Tajima-beef
– Spring Tai Fish, Red Snapper in Shabu-Shabu style
[Steamed Dish]
-Steamed Egg Custard with assorted ingredients
-Steamed Egg Custard with assorted ingredients
[Fried Dish]
-Deep-fried ball of Spring Onion and Shrimp paste
-Deep-fried ball of Spring Onion and Shrimp paste
[Last Dish]
-Steamed rice with Spring Radish and Tajima Chicken, Clear Soup, Pickles
-Steamed rice with Spring Radish and Tajima Chicken, Clear Soup, Pickles
[Desserts]
-Strawberry with Egg Pudding
-Strawberry with Egg Pudding
桜の季節、味わう旅
卯月（四月）の会席献立
先附： 菜の花とスモークサーモンの生春巻き
八寸： 桜寿司 うるい酢味噌和え 蓬麩田楽 蕗土佐粉和え 一寸豆蜜煮 蛍烏賊沖漬け
造り： 季節の魚四種
台物： 但馬牛鉄板焼き 桜鯛しゃぶしゃぶ
蒸物： 茶碗蒸し
揚物： 新玉葱と桜海老の薩摩揚げ
食事： 春大根と但馬鶏の釜飯 吸物 香物
甘味： 苺とプリン
*仕入れの都合により品目が変更になる場合がございます
