日本料理　あお花

First course: Chrysanthemum salad, squid, shimeji mushrooms, maitake mushrooms, enoki mushrooms, mizuna greens, flying fish roe

Seasonal soup dish *1

Second course: Two kinds of fresh fish of the day, wasabi, and garnishes.

Sannozen upper level

Sea bream with five-colored rice crackers, fried egg with egg, grilled fish, and marinated fish.

Sweetened simmered sweetfish, simmered shrimp, eggplant with Rikyu sauce, Matsukaze

Tender braised young chicken, marinated komatsuna (Japanese mustard spinach).

Lower row

Rice with dried sardines, rice with red shiba leaves, conger eel sushi, sweet ginger

Red juice

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

Coffee or tea

*Seasonal tempura can be added for an additional ¥900.

*1. You can change the seasonal soup dish to Matsutake mushroom soup in an earthenware pot for an additional ¥1,200.(Not available on the day)

*Please note that ingredients may change due to procurement circumstances.

※The photograph is an image