Sashimi,white fish of the day, bluefin tuna, wasabi, etc. Soup, clear soup, sea bream, sesame tofu, soybeans, yuzu, hassun, chrysanthemum flower stew, wagyu beef stew, smoked salmon, persimmon sushi, rolled egg, shrimp stew, Oribe chestnuts, black edamame, grilled bamboo shoots, grilled barracuda with pine needles, grilled horse mackerel with Toyama pine needles, boiled flower myoga, boiled red snapper, small potato, fried kinome, fried shrimp with mino, Manganji pepper, lemon, rice, Gotemba Koshihikari rice, pickles, water, Fuyu persimmon, pear. Contents may vary depending on availability. Tawaraishi restaurant

Tawaraishi Japanese Sweets Afternoon Tea Shizuoka Matcha Mizuyokan Smoked Sesame Blancmange Izu Beniazuma Sweet Potato Seasonal Fruit Daifuku Hakone Natural Water Fruit Punch with Mizumanju Charcoal Grilled Dumplings Hakone Siberia [You can choose your drink from the following] Roasted Tea Green Tea Black Tea 4 Types of Coffee

　　花月の懐石　　　　　　　　　
前　菜
　　　蓬とうふ　山葵　　
　　　菜種黄味からし和へ
　　　小鯛笹漬け桜すし
　　　びわこ諸子酢浸し　
　　　のびる諸味祖添え
　一寸塩蒸し　わらび烏賊
　　　はなびらゆりね

吸　物　　　
　　蛤どびんむし
　　独活　みつば
　　木の芽

お造り　　
旬魚盛り
土佐醤油　

焼　肴　　
あまだい柚香焼
酢どり茗荷

煮　物
さわら煮卸し
しゅうとめ

強　肴
黒毛和牛フィレ肉炭火焼
　行者にんにく
　こごみ
　ぽんず

食　事
　御殿場産こしひかり
　和牛時雨煮
　香の物

留　椀
　　　　　赤だし　
水　物
　桜羊羹
　豆乳ソース
　　　　　　　　　　　　　　　　
　　令和八年三月
　　料亭　俵石

　　　花月の懐石　　　　　　　　　
前　菜
　蓬とうふ　山葵　　
　菜種黄味からし和へ
　小鯛笹漬け桜すし
　びわこ諸子酢浸し　
　のびる諸味祖添え
　一寸塩蒸し　わらび烏賊
　　　　はなびらゆりね

吸　物　　　
　蛤どびんむし
　独活　みつば
　木の芽

お造り　　
旬魚盛り
土佐醤油　

焼　肴　　
いせ海老鬼殻焼
酢どり茗荷

煮　物
さわら煮卸し
しゅうとめ

強　肴
黒毛和牛フィレ肉炭火焼
　行者にんにく
　こごみ
　ぽんず

食　事
　にぎり寿司
　甘酢がり
留　椀
　　　　　赤だし　

水　物
桜羊羹
豆乳ソース
　　　　　　　　　　　　　　　　　
　令和八年三月
　　　　　　　　　　　料亭　俵石

Menu example
*The menu may be subject to change.
*The photo is for illustrative purposes only.

Appetizers: Okra with autumn leaves, chopped sesame, yam, and plum tonburi with Japanese style prawns, stewed in soy sauce, grilled scallops, kosode sushi, gingko pine needle sashimi, battered kibble, Japanese pampas grass soup, earthenware pot steamed dish, conger eel, matsutake mushroom, mitsuba, sudachi sashimi, seasonal fish platter, Tosa soy sauce, grilled side dishes: sweetfish with roe, yuzu-yaki, vinegared chicken with myoga, charcoal grilled Shizuoka wheat pork loin, abalone mushrooms, maitake mushrooms, ponzu sauce, food: Gotemba koshihikari rice, chestnut rice, pickles, soup, red miso soup, water: Mizumanju, the scent of autumn leaves, shine muscat, Kyoho grapes, September 2024, restaurant Hyoseki

Menu example *The menu may be subject to change. *The photo is for illustrative purposes only. Late Autumn Kaiseki Appetizer: Uranchi sake kasu (sake kasu) with pear and grilled maitake mushrooms with walnuts, twisted fried shrimp, Oribe chestnuts, smoked salmon and persimmon sushi, green radish, various seasonings, Hime kuwai (arrowroot) Simmered dish: Lotus root with shaved ice, steamed scallops, turnip, yuzu sashimi, seasonal fish platter, Tosa soy sauce Grilled dish: Grilled horse mackerel Toyama-yaki, vinegared chicken with myoga, charcoal-grilled Shizuoka wheat pork confit, Kyoto hairpin, Brussels sprouts, Kamoji leeks, morning onions, garlic soy sauce Food: Gotemba-produced Koshihikari rice, mugwort rice, pickles Soup: Red miso soup Water: Yuzu-scented strawberry and red wine yokan, persimmon November 2024 Restaurant Tawaraishi