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