日本料理　あお花

◇Appetizer: Chrysanthemum dressing, squid, mizuna, shiitake mushroom, yam, and bell pepper

◇ Sashimi, two kinds of today's fresh fish, wasabi, and garnish

◇Sugi: Steamed conger eel, red rice, mitsuba (Japanese parsley), thin bean paste

◇Grilled hassun (seafood), grilled offshore fish, sweetfish simmered in syrup, roasted chestnuts, Matsukaze style, salmon kinuta-maki (rolled in a sachet).

Soft-boiled egg, simmered shrimp, edamame beans, soft-boiled octopus

◇Takiai Herring, Hiryuzu, Potato, Silk pod

◇Rice: Shiranchi rice, pickles

◇Red miso soup

◇Dessert

*The contents may change depending on the availability of ingredients.