• Today's appetizers (two kinds) • Assorted sashimi • Simmered conger eel and Wada burdock • Grilled amberjack with yuzu miso • Ark shell and cucumber in vinegar dressing • Beef tongue simmered with sansho pepper • Clay pot rice with plum and whitebait, soup, and pickles • Homemade sweet potato ice cream
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Aka Spring Course: Jidori Chicken and Kinki Chicken
Appetizer: Steamed egg custard with local chicken broth Sashimi: Seared rockfish sashimi Soup: Clams from Akkeshi and fresh wakame seaweed soup Grilled dish: Charcoal-grilled rockfish and karasumi (cured mullet roe) Simmered dish: Fragrant local chicken in chicken broth and celery sauce Palate cleanser: Live octopus with vinegared miso Meat dish: Grilled local chicken in a kamakura-style broth with porridge and amber sauce Main course: Clay pot rice with simmered abalone and local chicken Dessert: Salted lily bulb ice cream