日本料理　あお花

Appetizers: Tiger prawns with persimmon vinegar, scallops and tonburi, mullet roe and daikon radish

Mackerel sushi, yam, lotus root kinpira

Soup: Thin kudzu starch soup with steamed turnip, sweet sea bream, wood ear mushrooms, carrots, and green vegetables.

Sashimi: Thinly sliced winter flounder with condiments and raw ponzu sauce.

Also, seared golden snapper, bluefin tuna, wasabi, garnishes, and Tosa soy sauce.

A bite-sized herring soba

Grilled dishes: Grilled skipjack tuna with Saikyo miso, arrowhead crackers, grilled lotus root, pickled cauliflower in sweet vinegar.

Special Appetizer: A combination of charcoal-grilled Omi beef and winter eel.

Grilled white onion, grilled maitake mushroom, ginkgo nut, salt, wasabi

Rice: Snow crab rice cooked in an earthenware pot, served with egg sauce, pickles, red miso soup

Japanese dessert: Sweet potato mont blanc with red bean paste and strawberries

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

*You can add charcoal-grilled crab for an additional 2,200 yen (regular price 2,700 yen).

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

※The photograph is an image