日本料理　あお花

First course: Chrysanthemum dressing, squid, mizuna, shiitake mushroom, yam, and bell pepper

Seasonal soup

Second course: Two kinds of today's fresh fish, wasabi, and garnish

Third meal lunch box

[Top] Deep-fried sea bream with five-colored rice crackers, soft-boiled egg, grilled fish, and Nanbanzuke pickles

Sweetfish simmered in sweet sauce, simmered shrimp, eggplant with Rikyu sauce, Matsukaze

[Bottom] Small sardine rice, red shiba rice, conger eel sushi, sweet ginger

Red juice

Sweets

*Ingredients may change depending on availability.

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