日本料理　あお花

Ichinozen: Smoked salmon wrapped in a kinuta seaweed, rape blossoms, herring roe, shredded carrots, Tosa vinegar

Seasonal bowl

Second course: Today's fresh fish, two kinds, wasabi, and garnish

Third meal: Lunch box style

[Top] Sockeye salmon wrapped in kelp, small rolled egg, grilled fish, Nanbanzuke pickles, black beans with pine needles, carrots with plum, lotus root in vinegar

Komatsuna and red konnyaku dressed in white dressing and five-colored fried rice crackers

[Bottom] Dried chirimen and Japanese pepper rice, small chawanmushi

Today's thin roll, pickles

Red juice

Sweets