日本料理　あお花

First course: Sea bream roe stew, firefly squid stew, boiled yam, rape blossoms, wakame seaweed

Seasonal bowl

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

Third meal: Lunch box style

[Top] Shrimp, rolled egg, lotus root in vinegar, grilled fish, squid with Numata dressing, fried red konnyaku

Deep fried salmon, mugwort gluten, pickled vegetables, boiled octopus with cherry blossoms

[Bottom] Chirashi sushi: shrimp, conger eel, lotus root, shiitake mushroom, flying roe, cucumber

Red juice

Dessert: Strawberry and yogurt mousse with daigo sauce

*Ingredients may change depending on availability.