Lunch Menu　March

　Shimogamogozen　8,800yen (Weekday limited quantity)

 

Appetizer/Steamed Tilefish with red Rice and Cherry Blossom Leaf

Sashimi/Sea Bream, Seared Spanish Mackerel

Soup/Japanese Clear Soup with Shrimp Fish Ball, 
　　  Kogomi and Udo (Wild Vegetable), Myoga, Japanese Pepper Leaf

Assorted/Halfbeak and Salmon on Cooked Egg Yolk, 
　　　　  Urui (Wild Vegetable) and Kombu with Roe in Dashi Broth, 
　　　　  Red Konjac and Wheat Gluten with Butterbur Miso,
　　　　  Fried Icefish, Broad Beans

Simmered/Simmered Clam in Jibuni-Style, Spring Potato, 
　　　　　  Wheat Gluten, Mizuna Spinach, and Yuzu

Grilled/Grilled Salmon with Sweet Sake Sauce 
　　　  Mixed with Egg White and Grated Yam, Lotus Root

Vinegared/Firefly Squid and Wild Garlic Seasoned with Vinegared Miso

Rice/Steamed White Rice, Pickles, and Miso Soup
　　  Kelp Cooked in Soy Sauce (Condiment for Rice)

Desserts/Strawberry and Ice Cream

Sweets/Macha Pudding

 

 

　Fukuzen　14,300yen

 

Appetizer/Halfbeak and Salmon on Cooked Egg Yolk
　　　　　Canola Flower Seasoned with Mustard, Peach-shaped Lily Bulb

Soup/Japanese Clear Soup with Clam Fish Ball, Seaweed, Bamboo shoot,
　　　Bracken (Wild Vegetable), Japanese pepper leaf

Sashimi/Sea bream, Striped Jack

Assorted/Sakura (Small) Shrimp and Boiled Mizuna Spinach in Dashi Broth,
　　　　  Sea Bream Roe Jelly, Wheat Gluten with Butterbur Miso,
　　　　  Octopus, Broad Beans, Green onion, Icefish

Grilled/Grilled Trout with Sweet Sake Sauce Mixed with Egg White and Grated Yam, 
　　　  Kogomi (Wild Vegetable)

Simmered/Deep-Fried Tofu Roll with Wild Vegetable

Seasonal/Ark shell, Urui and Udo (Wild Vegetable), 
　　　　  Stem Wasabi, Plum Vinegar Sauce

Rice/Hot Steamed Chirashizushi 
　　　(Hot Rice with Conger Eel, Shrimp, Shitake Mushroom, Dried Gourd, Pea and Egg)
　　 Pickled Vegetables, and Miso Soup

Desserts/Amazake Blancmange, Orange, Honey Jelly

Sweets/Macha Pudding

 

 

※All prices are including service charge.

※Depens on the day of food supply, the menu would be change.

   Thank you for your understanding.