Yotsuwan tai-chazuke (chazuke with sea bream)
tax included
Rice with savory custard, softshell turtle and daikon radish hotpot
tax included
Three colored rice bowl
tax included
Simmered sea bream (limited availability)
tax included
■■■ Weekly Menu ■■■
This is the main course for evenings
Guests can choose from seasonal ingredients which are changed on a weekly basis. That is the "An" style. Some menus may allow guests to select each dish. We take care to provide appropriate portion sizes, but guests may want to forgo one or two dishes depending on their appetite. Please do not hesitate to ask.
Guests can choose a dish from the monthly menu instead of the course dish, and create their own course.
*Some dishes may require an extra charge.
[This week's menu] Shimofuri course
tax included
― Five amuse gueule ―
* Oysters with Shimonita welsh onions and yuzu-miso sauce
* Crab with spinach, chrysanthemum flowers and tonburi
* Kumoko (milt) with ponzu sauce and green onions
* Squid nigirizushi and ginger pickles
* Small soup with hamaguri clam, hiratake mushroom, New Zealand spinach, Japanese pepper leaf
― Sashimi ―
Bluefin tuna, halibut and geoduck from Ooma
Perilla flower, perilla sprouts, and wasabi condiments
― Grilled dish ―
Grilled Japanese butterfish with yuzu, chestnuts, sweet potato chips, hajikami ginger
― Side dish ―
Steamed savory custard with monkfish liver, gingko nut mochi, tofu skin
kudzu ankake, green onions, ponzu sauce
― Simmered dish ―
Boiled turnip radish, Cod roe stew, Japanese ivory shell clam stew, Garland chrysanthemum, and hari-yuzu
― Rice or noodles ―
Rice with conger eel cooked in iron kettle, burdock roots, aojiku plum, miso soup, and pickles
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)