日本料理　あお花

Appetizers: Sweet shrimp marinated in kelp, asparagus, jade eggplant, cherry tomatoes, and bamboo leaf-wrapped sushi.

Soup dish: Clear broth

Oil-fried kudzu, iris and angelica, kudzu noodles, yuzu, pickled plum paste

Sashimi: Grilled conger eel sashimi with sudachi citrus, Maldon salt, and plum paste soy sauce.

Also, bigfin reef squid, bluefin tuna, Tosa soy sauce, Nato soy sauce, and a set of garnishes.

Grilled dish: Salt-grilled live sweetfish with tadezu (water pepper vinegar).

Shrimp in broth, steamed sea urchin, egg tofu, savory dashi jelly, yuzu.

Main course: Charcoal-grilled Omi beef, round eggplant, bell pepper, baby corn

Rice, Abalone rice cooked in an earthenware pot, Pickles, Red miso soup

Confectionery: Warabi mochi and seasonal fruits

*Seasonal tempura can be added for 900 yen.

*Please note that the contents may be subject to change depending on the availability of ingredients.

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