- Menu for a Day *Menu subject to change depending on the season and availability.
Part 1: Starting with a long-aged kelp broth
Part 2: ~A small bowl of kelp without a thin batter~ Layered salmon roe marinated in koji
Part 3: Four Appetizers: Accompanied by the changing seasons
Grilled Salmon with Ginkgo Nuts Blanched Snowfish Horse Mackerel Roll with Seaweed Chawanmushi with Tiger Prawns
Part 4: Seasonal Sashimi—Reflecting the Seasons, the Blessings of the Sea—
Amberjack with Egg Yolk and Soy Sauce
Part 5: Embracing Two Regional Cultures Grilled Bonito Tuna (Rosoku Island Seaweed Salt)
Part 6: Freshly Fried Sashimi, in Order -From Today's Tempura-
Prawn (Kuruma Prawns)
White Eggplant
Joushu Maitake Mushrooms (Grown Specially for Tempura)
Seaweed and White Shrimp
(Birth Salt)
Part Seven: The Art of Scales
Grilled Kinki Scales
Part Eight: The Flavor of Charcoal and the Lingering Aftertaste of Mountain Salt
Joushu Kato Wagyu Beef Fillet 50g
(Mountain Hot Spring Salt)
Part Nine: Hanayama Udon's Specialty: Final Noodles
Onihimogawa and Cut Barley
Part Ten: Fig and Honey Ice Cream
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Winter Chef's Choice Course (January-February)
-One day's menu *Menu subject to change depending on the season, availability, etc.
Part 1: Starting with dashi made from long-aged kelp Part 2: Layered salmon roe and rice marinated in koji and soy sauce Part 3: Yellowtail shabu-shabu Grilled snow crab Steamed turnip Steamed egg custard with soft roe Part 4: Flounder sashimi with monkfish liver soy sauce Part 5: Straw-grilled bonito with wheat straw (Rosokujima seaweed salt) Part 6: (Fried food) Prawn Shimonita leek Joushu maitake mushrooms (cultivated specifically for tempura) Hokkaido oysters with lemon Part 7: Char-grilled spiny lobster Kujo leek and shrimp miso sauce Part 8: Char-grilled Joshu Kato wagyu beef fillet (50g) (with mountain hot spring salt) Part 9: Noodles for the final dish Onihimogawa and kirimugi (dried barley) Part 10: Strawberry milk agar
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季節のショートコース（～12月）
Menu for a Day *The menu may change depending on the season and availability.
Part 1: Starting with a long-aged kelp broth
Part 2: Four Appetizers: Accompanied by Seasonal Changes
Grilled Salt-Grilled Tachibana with Ginkgo Nuts Simmered Snow Crab Bottom Horse Mackerel with Seaweed Roll Chawanmushi with Tiger Prawns
Part 3: Seasonal Sashimi—Reflecting the Season, the Blessings of the Sea—
Amberjack with Yolk Soy Sauce
Part 4: Embracing Two Regional Cultures
Grilled Bonito Tuna (Rosoku Island Seaweed Salt)
Part 5: Freshly Fried Sashimi, in Order -From Today's Tempura-
Prawn (Kuruma Prawns)
Joushu Maitake Mushrooms (Grown Specially for Tempura)
Seaweed and White Shrimp
(Birth Salt)
Part 6: Hanayama Udon's Specialty: Final Noodles
Onihimogawa and Cut Barley
Part 7: Fig and Honey Ice Cream
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Winter Short Course (January to February)
-One Day's Menu *The menu may change depending on the season and availability.
No. 1: Starting with aged kelp broth No. 2: Yellowtail Shabu-Shabu Grilled Snow Crab Furofuki Turnip Shirako Chawanmushi No. 3: Flounder Sashimi with Monkfish Liver Soy Sauce No. 4: Straw-Grilled Bonito with Wheat Straw (Rosokujima Moshio Seaweed Salt) No. 5: (Fried Food) Prawn Joushuu Maitake Mushrooms (Grown Specially for Tempura) Hokkaido Oysters with Lemon No. 6: Noodles for the Final Dish Onimogawa and Cut Barley No. 7: Strawberry Milk Agar
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Hanayama lunch set
One Day's Menu
Starting with dashi broth made with long-aged kelp...