MENU – February, 2021


Special Smoked White Miso Soup with Leek Oil
Smoked white miso ‘Zen” and
premium bonito and kelp dashi added leek oil.

Sashimi
Today’s special raw fish

Fish Soup Bowl with Soft Roe of Globefish and Turnip
Fish soup stock made from salted rice malt and fired bone of globefish,
and edible yellow chrysanthemum.

Chilled Chawanmushi with Potage of Asari,
Vichyssoise Style
Egg custard inspired by with miso and cream cheese.
Dressed with potage of little neck clam.

Deep Fried Tile Fish
Coated with salt and oil-fried the scales make crispy.
With deep-fried edible flower bud of the fuki plant,
served with original sauce made from fuki and dashi of red miso.

Refreshement - Puerh Tea Granite

Premium Sirloin Steak with Sake Lees
Premium sirloin steak marinated with red miso, sake lees and sake.
Slowly cooked at low-temperature, and quickly grilled.


Seasonal Vinegar Dish
Dressed ark shell, chopped bracken-root with grated yam.
Fresh wood ear mushrooms preserved in house Ponzu sauce,

Rice Served in Wooden Tub
Today’s rice is organic “Sasanishiki” from Miyagi prefecture.
Cooked in the earthenware pot.
Served in a wooden container that releases excess moisture and
enriches the sweetness of the rice.

Please choose “Hana” or “Miyabi” for miso soup.
Two-year aged miso “Hana” or
Three-year aged miso “Miyabi” with
premium bonito and kelp dashi.

Koji Pickles
Shigureni Beef
Premium beef preserved made with mirin, ginger and soy sauce
Tsukudani Kombu

Chef’s Sweet
Chocolate Cake of red miso
Vanilla ice cream with caramel sauce of roasted red miso

MENU – February, 2021


Special Smoked White Miso Soup with Leek Oil
Smoked white miso ‘Zen” and
premium bonito and kelp dashi added leek oil.

Sashimi
Today’s special raw fish

Chilled Chawanmushi with Potage of Asari,
Vichyssoise Style
Egg custard inspired by with miso and cream cheese.
Dressed with potage of little neck clam.

Please choose fish or beef

Deep Fried Tile Fish
Coated with salt and oil-fried the scales make crispy.
With deep-fried edible flower bud of the fuki plant,
served with original sauce made from fuki and dashi of red miso.

Premium Sirloin Steak with Sake Lees
Premium sirloin steak marinated with red miso, sake lees and sake.
Slowly cooked at low-temperature, and quickly grilled.


Seasonal Vinegar Dish
Dressed ark shell, chopped bracken-root with grated yam.
Fresh wood ear mushrooms preserved in house Ponzu sauce,

Rice Served in Wooden Tub
Today’s rice is organic “Sasanishiki” from Miyagi prefecture.
Cooked in the earthenware pot.
Served in a wooden container that releases excess moisture and
enriches the sweetness of the rice.

Please choose “Hana” or “Miyabi” for miso soup.
Two-year aged miso “Hana” or
Three-year aged miso “Miyabi” with
premium bonito and kelp dashi.

Koji Pickles
Shigureni Beef
Premium beef preserved made with mirin, ginger and soy sauce
Tsukudani Kombu

Chef’s Sweet
Chocolate Cake of red miso
Vanilla ice cream with caramel sauce of roasted red miso

・前菜
・当店名物「冷製茶碗蒸し」
・鮮魚のお造り
・選べるメイン（ローストビーフ、炙り煮穴子、煮ないサバ味噌）
・土鍋で炊いたご飯
・長期熟成味噌のみそ汁
・デザート
・食後のコーヒー