MENU – December, 2020


Blended Miso Soup of Soft Roe
Miso Soup mixed together three different type of miso,
“Miyabi”, Haccho and Saikyo with dissolved soft roe.

Kobako-gani with Original Vinegared Miso sauce
Kobako-gani (Snow Female Crab) is now in season.
Original vinegared miso sauce mixed sweet miso “Zen” and yuzu citrus.

Sashimi
Today’s special raw fish

Chawanmushi of Oyster
Egg custard mixed saikyo miso encouraged umami taste of oyster.
Topped with thickened sauce of dashi and sea urchin.

Deep Fried Tile Fish
Coated with salt and oil-fried the scales make crispy.
Mixed sweet miso “Zen” and salted rice malt for sauce,
served with chips of sweet potato and burdock.

Refreshement - Dark Roasted Tea Granite

Roast Beef with “Clear Red Miso Soup”
Shabu shabu soup stock made with Three-year aged red miso “Miyabi” and Hccho.
Original fermented red miso sauce mixed “Miyabi”,
fermented black bean (Touchi), Japanese pepper and yuzu pepper.


Seasonal Vinegar Dish
Fresh wood ear mushroom preserved in house ponzu sauce,
Original konjak and skin of swellfish with ginger vinegar.

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

Please choose “Miyabi” or “Zen” for miso soup.
Three-year aged miso ‘Miyabi” or sweet miso “Zen” 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
Créme brûlée of white miso
Sweet miso “Zen” and sake lees ice cream.

MENU – December, 2020


Blended Miso Soup of Soft Roe
Miso Soup mixed together three different type of miso,
“Miyabi”, Haccho and Saikyo with dissolved soft roe.

Kobako-gani with Original Vinegared Miso sauce
Kobako-gani (Snow Female Crab) is now in season.
Original vinegared miso sauce mixed sweet miso “Zen” and yuzu citrus.

Sashimi
Today’s special raw fish

Chawanmushi of Oyster
Egg custard mixed saikyo miso encouraged umami taste of oyster.
Topped with thickened sauce of dashi and sea urchin.

Please choose fish or beef

Deep Fried Tile Fish
Coated with salt and oil-fried the scales make crispy.
Mixed sweet miso “Zen” and salted rice malt for sauce,
served with chips of sweet potato and burdock.

Refreshement - Dark Roasted Tea Granite

Roast Beef with “Clear Red Miso Soup”
Shabu shabu soup stock made with Three-year aged red miso “Miyabi” and Hccho.
Original fermented red miso sauce mixed “Miyabi”,
fermented black bean (Touchi), Japanese pepper and yuzu pepper.

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

Please choose “Miyabi” or “Zen” for miso soup.
Three-year aged miso ‘Miyabi” or sweet miso “Zen” 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
Créme brûlée of white miso
Sweet miso “Zen” and sake lees ice cream.

・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