小林屋にて、山陰の立夏を味わう
Standard Kaiseki Course Meal for May
皐月（五月）の会席献立
Standard Kaiseki Course Meal for May
[Appetizers]
-Soy Milk Skin with Sea Urchin
[Seasonal Dishes]
– Cream Cheese mixed with Salted and Fermented Bonito Intestines
– Simmered Sakura Shrimp and Cabbage
– Crown Daisy with Sesame Paste
– Boiled Ugwort Nama-fu (Japanese raw wheat gluten) with Soy Sauce
– Salt-pickled Sea Squirt
[Raw Fish]
-Sashimi Platter 4 types
-Sashimi Platter 4 types
[Main Dish]
– Grilled Tajima-beef
– Traditional Japanese Stew of Seasonal Vegetables
[Pickled Dish]
-Tuna and Fresh Ham Salad tossed with Vinegar
-Tuna and Fresh Ham Salad tossed with Vinegar
[Fried Dish]
-Fried Crab battered with Soy Milk Skin
-Fried Crab battered with Soy Milk Skin
[Last Dish]
-Steamed rice with bamboo shoots, Clear Soup, Pickles
-Steamed rice with bamboo shoots, Clear Soup, Pickles
[Desserts]
-Japanese Sweets, Fresh Fruits
-Japanese Sweets, Fresh Fruits
小林屋にて、山陰の立夏を味わう
皐月（五月）の会席献立
先附： 汲み上げ湯葉と雲丹
八寸： クリームチーズ酒盗和え 桜海老と春キャベツのサッと煮 春菊胡麻和え 蓬麩オランダ煮 ほや塩辛
造り： 季節の魚四種
台物： 但馬牛鉄板焼き 和風ポトフ（ベーコン 春キャベツ じゃが芋 玉葱 人参 ブロッコリ）
酢物： 鮪生ハム野菜和え
揚物： 蟹東寺揚げ
食事： 筍御飯 吸物 香物
甘味： 柏餅 わらび餅 果物
*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
