日本料理　あお花

Appetizers: Prawns with chrysanthemum dressing, egg with egg yolk, ginkgo nuts, sweet simmered sweetfish, roasted chestnuts, kinuta (steamed tofu skin), black edamame

Earthenware pot soup with conger eel, matsutake mushrooms, mitsuba (Japanese parsley), and sudachi citrus.

Sashimi: Grilled barracuda with tonburi (land caviar), served with Sakamoto Kiku sake.

Also, bigfin reef squid, bluefin tuna, and a set of garnishes.

Grilled dish: Salt-grilled ayu fish with tadezu (water pepper vinegar).

Appetizer: Sweet sea bream and turnip chrysanthemum hot pot, yuba (tofu skin), mitsuba (Japanese parsley), white onion

Main course: Charcoal-grilled Omi beef

Grilled matsutake mushrooms, grilled eggplant, Manganji peppers

Rice, Matsutake mushroom rice cooked in an earthenware pot, red miso soup, pickles

Japanese dessert: Pear compote, black tea jelly, pomegranate, grapes

*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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