[Menu example 5/18-5/19] Seasonal dish: Yomogi tofu, crab sticks, wasabi side dish, minced chicken meat and potatoes, daikon and mizuna plum salad, salted kelp main dish <Please choose one fish or meat dish> Fish dish: Grilled Spanish mackerel with salted koji oil and topped with satsuki cream, deep-fried sakura shrimp, grilled tomatoes, mashed potatoes Meat dish: Matsusaka pork salted koji low-temperature roast, colorful vegetables with Kinzanji miso, rice bowl with tuna and clam miso soup

- The menu may change depending on the availability of ingredients - [Menu example 5/18-5/19] First dish: 1. Roast beef roll with green vegetables tossed in wasabi 2. Firefly squid and spring cabbage with plum yogurt 3. Kashiwa no ha sushi 4. Sake-fried conch shell and serpentine cucumber with vinegar miso 5. Fukusa egg and broad beans 6. Sasamaki tofu 7. Cream cheese with sea bream and sake kasu 8. En's special boiled and deep-fried noppei fish Tempura with seasonal vegetables Fish dish Satsuki sea bream and clams simmered in salt Japanese-style aqua pazza Meal: Tekkadon Shijimi soup

The menu may change depending on the availability of ingredients. [Sample menu 5/18-5/19] First dish: 1. Roast beef roll with green vegetables tossed in wasabi 2. Firefly squid and spring cabbage with plum yogurt 3. Kashiwa no ha sushi 4. Sake-fried conch shell and serpentine cucumber with vinegared miso 5. Fukusa egg and broad beans 6. Sasamaki tofu 7. Cream cheese with sea bream and sake kasu 8. En's special boiled ponzu Today's sashimi Fish dish Satsuki sea bream and clams boiled in salt Japanese-style acqua pazza Meat dish Matsusaka pork salt koji low-temperature roast Colorful vegetables with Kinzanji miso Meal Tekkadon Shijimi soup

- The menu may change depending on the availability of ingredients - [Sample menu 5/18-5/19] First dish 1. Roast beef roll with green vegetables tossed in wasabi 2. Firefly squid and spring cabbage with plum yogurt 3. Kashiwa no ha sushi 4. Sake-fried conch shell and serpentine cucumber with vinegar and miso sauce 5. Fukusa egg and broad beans 6. Sasamaki tofu 7. Cream cheese and sea bream with sake kasu 8. En's special boiled sashimi Whole lobster sashimi and today's sashimi Fish dish Boiled May snapper and clams Japanese-style aqua pazza style meat dish Seared black wagyu beef and spring vegetables Meal with En's special tamari soy sauce sauce Tekkadon Shijimi soup Today's dessert

【Menu　6/1～6/30】
■Amuse Bouche
　Japanese Yam Jelly With Tonburi “Vegan Caviar” Seeds
　　Sea Urchin, Asparagus, and Tomato in Delicious Broth
■Assorted Appetizer
　・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
　・Steamed Sticky Rice with Eel and Fresh Ginger
　・Cream Cheese with Shuto Fermented entrails
　・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
　・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
　・Chilled Savory Egg Custard　Okra and Grated Yam Sauce
　・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso and Fried Sawagani Crab
■Sashimi of the Season
　Fresh fish of the day
■Simmered Dish
　Yukuri Original “Noppei-ni”,
　Local simmered dish of Niigata Prefecture
■Fried Dish
　Daggertooth Pike Conger Eel and Summer Vegetable Tempura
■Noodle Dish
　Home-Made Buckwheat Noodle
■Desert

【Menu　6/1～6/30】
■Amuse Bouche
　Japanese Yam Jelly With Tonburi “Vegan Caviar” Seeds
　Sea Urchin, Asparagus, and Tomato in Delicious Broth
■Assorted Appetizer
　・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
　・Steamed Sticky Rice with Eel and Fresh Ginger
　・Cream Cheese with Shuto Fermented entrails
　・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
　・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
　・Chilled Savory Egg Custard　Okra and Grated Yam Sauce
　・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso and Fried Sawagani Crab
■Sashimi of the Season
　Fresh fish of the day
■Simmered Dish
　Yukuri Original “Noppei-ni”,
　Local simmered dish of Niigata Prefecture
■Fried Dish
　Daggertooth Pike Conger Eel and Summer Vegetable Tempura
■Noodle Dish
　Home-Made Buckwheat Noodle
■Desert
　Anniversary Cake

【Menu　6/1～6/30】
■Sparkling Wine
■Amuse Bouche
　Chilled Savory Egg Custard
　Okra and Grated Yam Sauce, Crab-Flavored Fishcake, and Grated Ginger
■Appetizer
　・Simmered Gourd and Freeze-Dried Tofu with Mushroom Sauce
　・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
■ Sashimi of the Season 
■Fried Dish
　Fresh Green Tea-Flavored Kakiage Tempura
■Rice Dish
　“Gensenmai-Rice” from Niigata Prefecture
　Miso Soup with Freshwater Clam, Japanese Pickles
■Main Dish
～　Choose one from the following. Fish meal changes weekly.　～
・Fish 1
Grilled Sea Bass With Water Pepper Miso
Fried and Simmered Eggplant with Mini Tomatoes Pickled in Ponzu Citrus Soy Sauce
・Fish 2
Marlin Simmered in Black Vinegar
Grilled Daikon Radish, Japanese Mustard Spinach, and Minced Deep-Fried Tofu
・Meat
Steak-Style Duck and Round Eggplant
Red Wine-Seasoned Hatcho Miso Sauce with Thin-Sliced Green Onions

【Menu 6/1～6/30】
■Appetizer Plate
・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
・Steamed Sticky Rice with Eel and Fresh Ginger
・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso and Fried Sawagani Crab
■Soup
Fat Greenling with Kudzu Coating
Jade-Green Gourd, Japanese Water Shield, Myoga Ginger Buds, and Yuzu
■Sashimi of the Season
■ Grilled Dish
Steak-Style Duck and Round Eggplant
Red Wine-Seasoned Hatcho Miso Sauce with Thin-Sliced Green Onions
■Simmered Dish
Firefly Squid and Yanagawa-Style Tofu
Shredded Burdock Root, Freeze-Dried Tofu,Japanese Parsley, and Powdered Japanese Pepper
■ Rice Dish
Ayu Sweet Fish, Buckwheat, and Miso Chazuke (Rice with Miso Broth Poured Over It)
Chopped Shiso Leaves, Shishito Pepper, and Shredded Roasted Seaweed
■Dessert

【Menu 6/1～6/30】
■Sparkling Wine
■Appetizer Plate
・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
・Steamed Sticky Rice with Eel and Fresh Ginger
・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso and Fried Sawagani Crab
■Soup
Fat Greenling with Kudzu Coating
Jade-Green Gourd, Japanese Water Shield, Myoga Ginger Buds, and Yuzu
■Sashimi of the Season
■ Grilled Dish
Steak-Style Duck and Round Eggplant
Red Wine-Seasoned Hatcho Miso Sauce with Thin-Sliced Green Onions
■Simmered Dish
Firefly Squid and Yanagawa-Style Tofu
Shredded Burdock Root, Freeze-Dried Tofu,Japanese Parsley, and Powdered Japanese Pepper
■ Rice Dish
Ayu Sweet Fish, Buckwheat, and Miso Chazuke (Rice with Miso Broth Poured Over It)
Chopped Shiso Leaves, Shishito Pepper, and Shredded Roasted Seaweed
■Dessert

【Menu　6/1～6/30】
■Amuse Bouche
　Japanese Yam Jelly With Tonburi “Vegan Caviar” Seeds
　　Sea Urchin, Asparagus, and Tomato in Delicious Broth
■Assorted Appetizer
　・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
　・Steamed Sticky Rice with Eel and Fresh Ginger
　・Cream Cheese with Shuto Fermented entrails
　・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
　・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
　・Chilled Savory Egg Custard　Okra and Grated Yam Sauce
　・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso and Fried Sawagani Crab
■Sashimi of the Season
　Fresh fish of the day
■Simmered Dish
　Yukuri Original “Noppei-ni”,
　Local simmered dish of Niigata Prefecture
■Fried Dish
　Daggertooth Pike Conger Eel and Summer Vegetable Tempura
■Noodle Dish
　Home-Made Buckwheat Noodle

【Menu　6/1～6/30】
■Amuse Bouche
　Chilled Savory Egg Custard
　Okra and Grated Yam Sauce, Crab-Flavored Fishcake, and Grated Ginger
■Appetizer
　・Simmered Gourd and Freeze-Dried Tofu with Mushroom Sauce
　・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
■ Sashimi of the Season 
■Fried Dish
　Fresh Green Tea-Flavored Kakiage Tempura
■Rice Dish
　“Gensenmai-Rice” from Niigata Prefecture
　Miso Soup with Freshwater Clam, Japanese Pickles
■Main Dish
～　Choose one from the following. Fish meal changes weekly.　～
・Fish 1
Grilled Sea Bass With Water Pepper Miso
Fried and Simmered Eggplant with Mini Tomatoes Pickled in Ponzu Citrus Soy Sauce
・Fish 2
Marlin Simmered in Black Vinegar
Grilled Daikon Radish, Japanese Mustard Spinach, and Minced Deep-Fried Tofu
・Meat
Steak-Style Duck and Round Eggplant
Red Wine-Seasoned Hatcho Miso Sauce with Thin-Sliced Green Onions

▪Small Bowl
▪Starter
▪Sashimi
▪Simmered Dish
▪Rice Dish
▪Today’s Dessert

▪Small Bowl
▪Starter
▪Sashimi
▪Simmered Dish
▪Rice Dish
▪Today’s Dessert

【Menu　6/1～6/30】
■Amuse Bouche
　Japanese Yam Jelly With Tonburi “Vegan Caviar” Seeds
　　Sea Urchin, Asparagus, and Tomato in Delicious Broth
■Assorted Appetizer
　・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
　・Steamed Sticky Rice with Eel and Fresh Ginger
　・Cream Cheese with Shuto Fermented entrails
　・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
　・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
　・Chilled Savory Egg Custard　Okra and Grated Yam Sauce
　・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso and Fried Sawagani Crab
■Sashimi of the Season
　Fresh fish of the day
■Simmered Dish
　Yukuri Original “Noppei-ni”,
　Local simmered dish of Niigata Prefecture
■Fried Dish
　Daggertooth Pike Conger Eel and Summer Vegetable Tempura
■Noodle Dish
　Home-Made Buckwheat Noodle
■Desert

【Menu　6/1～6/30】
■Appetizer
・Steak-Style Duck and Round Eggplant
　Red Wine-Seasoned Hatcho Miso Sauce with Thin-Sliced Green Onions
・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
■Fried Dish
Daggertooth Pike Conger Eel and Summer Vegetable Tempura
■Fish Dish
Simmered Sea Bream Collar and Daikon Radish
■Main Dish
“Tai Chazuke”
Rice Bowl and Sliced Raw Sea Bream
with “Dashi” (Japanese Soup Stock)
*Rice: “Gensenmai-Rice” from Niigata Prefecture
■Dessert

【Menu　6/1～6/30】
■Appetizer
・Steak-Style Duck and Round Eggplant
Red Wine-Seasoned Hatcho Miso Sauce with Thin-Sliced Green Onions
■Fried Dish
Daggertooth Pike Conger Eel and Summer Vegetable Tempura
■Main Dish
“Tai Chazuke”
Rice Bowl and Sliced Raw Sea Bream
with “Dashi” (Japanese Soup Stock)
*Rice: “Gensenmai-Rice” from Niigata Prefecture
■Dessert

[Menu example 5/3-5/6] Seasonal dish: Yomogi tofu, crab sticks, wasabi, small bowl, minced chicken, meat and potatoes, daikon and mizuna plum salad, salted kelp main dish <Please choose one fish or meat dish> Fish dish: Grilled Spanish mackerel with salted koji oil and topped with Satsuki cream, deep-fried Sakura shrimp, grilled tomatoes, mashed potatoes, Satsuki snapper and clams simmered in salt water, Japanese-style aqua pazza, cabbage, onion, cherry tomatoes *For fish dishes, one of the above two dishes will be served weekly. Meat dish: Matsusaka pork salted koji low-temperature roast, colorful vegetables with Kinzanji miso, Meal: Gensen rice, clam miso soup, pickles, dessert of the day, coffee or tea

【Menu　6/1～6/30】
■Assorted Appetizer
・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
・Steamed Sticky Rice with Eel and Fresh Ginger
・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
・Cream Cheese with Shuto Fermented entrails
・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso
・Chilled Savory Egg Custard　Okra and Grated Yam Sauce
・Fried Sawagani Crab
・Japanese Yam Jelly With Tonburi “Vegan Caviar” Seeds.　Sea Urchin, Asparagus, and Tomato in Delicious Broth
・Yukuri Original “Noppei-ni”,Local simmered dish of Niigata Prefecture
■Today's Dish
Sweet Corn “Surinagashi” Soup
Japanese Water Shield and Black Pepper
■Sashimi of the Season
Spiny Lobster Sashimi Served in its Shell and Assortment of Five Seasonal Sashimi
■Fish Dish
Salt-Grilled Ayu Sweet Fish
Water Pepper Vinegar and Hajikami Ginger
■Meat Dish
“Wagyu”-Beef Steak, Grilled Abalone and vegetables
■Today’s Meal
Edomae-style Tempura
and Yukuri’s Special Handmade Soba Noodles
■Desert

【Menu　6/1～6/30】
■Assorted Appetizer
・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
・Steamed Sticky Rice with Eel and Fresh Ginger
・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
・Cream Cheese with Shuto Fermented entrails
・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso
・Chilled Savory Egg Custard　Okra and Grated Yam Sauce
・Fried Sawagani Crab
・Japanese Yam Jelly With Tonburi “Vegan Caviar” Seeds.　Sea Urchin, Asparagus, and Tomato in Delicious Broth
・Yukuri Original “Noppei-ni”,Local simmered dish of Niigata Prefecture
■Sashimi of the Season
Japanese spiny lobster and today’s sashimi
■Fish Meal
Marlin Simmered in Black Vinegar
Grilled Daikon Radish, Japanese Mustard Spinach, and Minced Deep-Fried Tofu
■Meat Meal
“Wagyu”-Beef Steak and grilled Autumn vegetables
■Today’s Meal
Today’s Rice Dish and lobster miso soup
■Desert

【Menu　5/1～5/31】
■Assorted Appetizer
・Today’s Recommended Nigiri Sushi
・Cream Cheese with Shuto Fermented entrails
・Seasoned Horse Mackerel with Fresh Ginger, Cucumber, and Vinegar-Pickled Myoga Ginger
・Jellied Sea Bream and Broad Beans
・Fried Young Ayu Sweet Fish with Kinome Dengaku
　(Japanese Pepper Sprout and Miso Mixture Applied to Tofu and then Grilled)
・Potato Pie with Clams
・Tofu Infused with Fresh Green Tea
・Fragrant Salad with Glass Noodles and Japanese Royal Fern
・Egg Castella Cake
・Yukuri Original “Noppei-ni”,Local simmered dish of Niigata Prefecture
■Sashimi of the Season
■Fish Dish
Simmered Japanese Spanish Mackerel
Taro, Deep-Fried Lotus Root, and Shishito Pepper
■Meat Dish
Slow-Roasted Matsusaka Pork
Fragrant Miso Sauce and Various Root Vegetables
■Today’s Meal (Rice or Japanese Noodles)
■Desert
Anniversary Cake, Café

【Menu　6/1～6/30】
■Assorted Appetizer
・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
・Steamed Sticky Rice with Eel and Fresh Ginger
・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
・Cream Cheese with Shuto Fermented entrails
・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso
・Chilled Savory Egg Custard　Okra and Grated Yam Sauce
・Fried Sawagani Crab
・Japanese Yam Jelly With Tonburi “Vegan Caviar” Seeds.　Sea Urchin, Asparagus, and Tomato in Delicious Broth
・Yukuri Original “Noppei-ni”,Local simmered dish of Niigata Prefecture
■Sashimi of the Season
■Fish Dish
Marlin Simmered in Black Vinegar
Grilled Daikon Radish, Japanese Mustard Spinach, and Minced Deep-Fried Tofu
■Meat Dish
Steak-Style Duck and Round Eggplant
Red Wine-Seasoned Hatcho Miso Sauce with Thin-Sliced Green Onions
■Today’s Meal (Rice or Japanese Noodles)
■Desert
Anniversary Cake, Café

~The menu may change depending on the availability of ingredients~ [Menu example 1/10-2/2] First dish 1. Boiled herring, boiled eggplant in oil, boiled plum and gluten honey, 2. Eel and inari sushi roll, 3. Rape blossom salmon roll, toasted ink, 4. Matsukaze chicken, raisins, 5. Noshi plum chocolate and dried almonds, served in a monaka, 6. Thick yuba, raw sea urchin, yam, wasabi, 7. Cream cheese with sake kasuga, 8. Soybeans and hijiki with five beans, fried conch in sake, 9. En's special boiled sashimi, today's sashimi, various fried dishes, seasonal vegetable tempura, main dish, Kajiki tuna teriyaki, first frost cream, winter radish, Uranchi [Menu example 2/3-3/3] First dish 1. Today's nigiri sushi, served in a sasamaki, 1. Gourd egg castella, freshly harvested broad beans 1. Shrimp and taro balls, flying fish roe, tempura with roe, clams, uona flowers, horenso and bean sprouts with seaweed ponzu sauce, cream cheese and sake kasu sauce, rape blossoms and herring roe in Hakata sauce, tobiko sen, En's special boiled sashimi, today's sashimi, various garnishes, fried food, seasonal vegetable tempura, main dish, red fish sake kasugayaki, daikon radish frying, yuzu miso, lotus root ※You can also add meals and desserts from the single menu. Handmade soba noodles 1,760 yen, ochazuke 1,430 yen, etc.

~The menu may change depending on the availability of ingredients~ [Menu example 1/10-2/2] First dish 1. Boiled herring, boiled eggplant in oil, boiled plum and gluten honey 2. Eel and inari sushi roll 3. Rape blossom salmon roll, toasted ink 4. Matsukaze chicken, raisins 5. Noshi plum chocolate and dried almonds in mochi 6. Thick yuba, raw sea urchin, yam, wasabi 7. Cream cheese with sake kasuga 8. Soybeans and hijiki with five beans, conch sake roasted 1. En's special boiled sashimi, today's sashimi, various fish dishes, simmered silver cod, tofu, maitake mushroom tempura, yuzu meat dish, beef tofu ~Motsu stew style~, onion, bamboo scallion, yuzu Today's meal [Menu example 2/3-3/3] First dish 1. Today's nigiri sushi served in a sasamaki style 2. Gourd egg castella, freshly harvested broad beans, shrimp and taro balls, flying fish roe, tempura of kingfish with roe 3. Asari uona flowers 4. Horenso and bean sprouts tossed in seaweed ponzu sauce 5. Cream cheese and sake kasu sauce 6. Hakata-style rape blossoms and herring roe toasted in toasted ink 7. En's special boiled sashimi Today's sashimi with various garnishes Fish dish Boiled golden-eyed snapper and boiled Chinese cabbage Kinome meat dish Low-temperature grilled Matsusaka pork Red wine-flavored miso sauce Today's meal

【Menu　6/1～6/30】
■Sparkling Wine
■Appetizer Plate
・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
・Steamed Sticky Rice with Eel and Fresh Ginger
・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso and Fried Sawagani Crab
■Soup
Fat Greenling with Kudzu Coating
Jade-Green Gourd, Japanese Water Shield, Myoga Ginger Buds, and Yuzu
■Sashimi of the Season
■Fish Dish
Grilled Sea Bass With Water Pepper Miso
Fried and Simmered Eggplant with Mini Tomatoes Pickled in Ponzu Citrus Soy Sauce
■Simmered Dish
Yukuri Original “Noppei-ni”, Local simmered dish of Niigata Prefecture
■Rice Dish
Ayu Sweet Fish, Buckwheat, and Miso Chazuke (Rice with Miso Broth Poured Over It)
Chopped Shiso Leaves, Shishito Pepper, and Shredded Roasted Seaweed
■Dessert

【Menu　6/1～6/30】
■Sparkling Wine
■Amuse Bouche
Japanese Yam Jelly With Tonburi “Vegan Caviar” Seeds
Sea Urchin, Asparagus, and Tomato in Delicious Broth
■Appetizer Plate
・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
・Steamed Sticky Rice with Eel and Fresh Ginger
・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso and Fried Sawagani Crab
■Soup
Fat Greenling with Kudzu Coating
Jade-Green Gourd, Japanese Water Shield, Myoga Ginger Buds, and Yuzu
■Sashimi of the Season
■Grilled Dish
Grilled Ayu Sweet Fish Rolled with Tofu Paste, Finely-Chopped Vegetables, and Buckwheat
Grilled Duck and Baby Taro Potatoes in Sichuan Miso Sauce
■Simmered Dish
Firefly Squid and Yanagawa-Style Tofu
Shredded Burdock Root, Freeze-Dried Tofu,Japanese Parsley, and Powdered Japanese Pepper
■ Fried Dish
Daggertooth Pike Conger Eel and Summer Vegetable Tempura
■Meal Dish
Home-Made Buckwheat Noodle
■Dessert

【Menu　6/1～6/30】
■Assorted Appetizer
・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
・Steamed Sticky Rice with Eel and Fresh Ginger
・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
・Cream Cheese with Shuto Fermented entrails
・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso
・Chilled Savory Egg Custard　Okra and Grated Yam Sauce
・Fried Sawagani Crab
・Japanese Yam Jelly With Tonburi “Vegan Caviar” Seeds.　Sea Urchin, Asparagus, and Tomato in Delicious Broth
・Yukuri Original “Noppei-ni”,Local simmered dish of Niigata Prefecture
■Sashimi of the Season
■Fried Dish
Tempura of the Seasonal Vegetables
■Main Dish
Grilled Sea Bass With Water Pepper Miso
Fried and Simmered Eggplant with Mini Tomatoes Pickled in Ponzu Citrus Soy Sauce

【Menu　6/1～6/30】
■Assorted Appetizer
・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
・Steamed Sticky Rice with Eel and Fresh Ginger
・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
・Cream Cheese with Shuto Fermented entrails
・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso
・Chilled Savory Egg Custard　Okra and Grated Yam Sauce
・Fried Sawagani Crab
・Japanese Yam Jelly With Tonburi “Vegan Caviar” Seeds.　Sea Urchin, Asparagus, and Tomato in Delicious Broth
・Yukuri Original “Noppei-ni”,Local simmered dish of Niigata Prefecture
■Sashimi of the Season
■Fish Dish
Marlin Simmered in Black Vinegar
Grilled Daikon Radish, Japanese Mustard Spinach, and Minced Deep-Fried Tofu
■Meat Dish
Steak-Style Duck and Round Eggplant
Red Wine-Seasoned Hatcho Miso Sauce with Thin-Sliced Green Onions
■Today’s Meal (Rice or Japanese Noodles)

【Menu　6/1～6/30】
■Appetizer Plate
・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
・Steamed Sticky Rice with Eel and Fresh Ginger
・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso and Fried Sawagani Crab
■Soup
Fat Greenling with Kudzu Coating
Jade-Green Gourd, Japanese Water Shield, Myoga Ginger Buds, and Yuzu
■Sashimi of the Season
■Fish Dish
Grilled Sea Bass With Water Pepper Miso
Fried and Simmered Eggplant with Mini Tomatoes Pickled in Ponzu Citrus Soy Sauce
■Simmered Dish
Yukuri Original “Noppei-ni”, Local simmered dish of Niigata Prefecture
■Rice Dish
Ayu Sweet Fish, Buckwheat, and Miso Chazuke (Rice with Miso Broth Poured Over It)
Chopped Shiso Leaves, Shishito Pepper, and Shredded Roasted Seaweed
■Dessert

【Menu　6/1～6/30】
■Amuse Bouche
Japanese Yam Jelly With Tonburi “Vegan Caviar” Seeds
Sea Urchin, Asparagus, and Tomato in Delicious Broth
■Appetizer Plate
・Smoked Salmon and White Taro Stem in Apricot and Egg Yolk Vinegar Sauce
・Steamed Sticky Rice with Eel and Fresh Ginger
・Roast Beef Rolled in Nanban Sauce with Balsamic Soy Sauce and Japanese-Style Mustard
・Goya and Grilled Chinese Yam Tossed in a Dried Bonito Flake Dressing, Served With Tofu Skin and Japanese Plum Dressing
・Fig and Raw Wheat Gluten Fried in White Hakusenage Batter, Served with Sesame Miso and Fried Sawagani Crab
■Soup
Fat Greenling with Kudzu Coating
Jade-Green Gourd, Japanese Water Shield, Myoga Ginger Buds, and Yuzu
■Sashimi of the Season
■Grilled Dish
Grilled Ayu Sweet Fish Rolled with Tofu Paste, Finely-Chopped Vegetables, and Buckwheat
Grilled Duck and Baby Taro Potatoes in Sichuan Miso Sauce
■Simmered Dish
Firefly Squid and Yanagawa-Style Tofu
Shredded Burdock Root, Freeze-Dried Tofu,Japanese Parsley, and Powdered Japanese Pepper
■ Fried Dish
Daggertooth Pike Conger Eel and Summer Vegetable Tempura
■Meal Dish
Home-Made Buckwheat Noodle
■Dessert

【日本料理縁／庭のホテル東京】

【期間　3/18（土）～4/2（日）※月曜日を除く】
【受渡時間】12:00~15:00 　(ご予約は受け渡し時間をお選び下さい)


【メニュー例】
　・口取り
　・煮物
　・焼魚
　・揚げ物
　・季節のご飯
　・甘味