- A Day's Menu *The menu may change depending on the season and availability.
Part 1: Starting with a long-aged kelp broth
Part 2: A small bowl of kelp without its thin batter
Layered salmon roe marinated in koji
Part 3: Three Appetizers - Accompanied by the Changing Seasons Steamed Sweet Snapper in Sake with Butterbur and Miso Grilled Asparagus with Two-Colored Miso Thin Pea Steamed Egg Custard in Clam Dashi
Part 4: Seasonal Sashimi - Reflecting the Blessings of the Sea Red Sea Bream Red Rock Perch
Part 5: Savoring Two Regional Cultures Grilled Bonito Tuna with Wheat Straw (Rosokujima Moshio)
Part 6: The Art of Scales Grilled Kinki Scaled K
No. 7: Freshly Fried, in Order - Today's Tempura - Kuruma Prawns Joushu Maitake Mushrooms (Grown Specially for Tempura) Nori Tempura with Sweet Shrimp
No. 8: A Pate Cleanser Clams and Rape Blossoms in Vinegar Chidori Vinegar Jelly
No. 9: The Flavor of Charcoal and the Lingering Aftertaste of Mountain Salt Joushu Kato Wagyu Fillet, Charbroiled, 50g (with Mountain Hot Spring Salt)
No. 10: Hanayama Udon's Specialties - Final Noodles Oni Himogawa and Kiri Mugi
- A Day's Menu *The menu may change depending on the season and availability.
Part 1: Starting with a Long-Aged Kelp Dashi
Part 2: Two-Colored Grilled Asparagus with Miso
Part 3: Savoring Two Regional Cuisines Grilled Bonito Tuna with Wheat Straw (Rosokujima Seaweed Salt)
Part 4: Freshly Fried Dishes, in Order - Today's Tempura
Prawn
Joushu Maitake Mushroom (Grown Specially for Tempura)
Nori Tempura with Sweet Shrimp
Part 5: A Pate Cleanser
Clam and Rape Blossom Vinegared Dish
Chidori Vinegar Jelly
Part 6: Hanayama Udon's Specialties - Final Noodles
Oni Himogawa and Kiri Mugi
Part 7: A Delicious Snack - Today's Dessert
Nagasaki Loquat Ice Cream
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Summer Chef's Choice Course (June to August)
- A Day's Menu *The menu may change depending on the season and availability.
Part 1: Starting with a long-aged kelp broth
Part 2: A small bowl of kelp without its thin batter
Layered salmon roe marinated in koji
Part 3: Three Appetizers - Accompanied by the Changing Seasons Steamed Sweet Snapper in Sake with Butterbur and Miso Grilled Asparagus with Two-Colored Miso Thin Pea Steamed Egg Custard in Clam Dashi
Part 4: Seasonal Sashimi - Reflecting the Blessings of the Sea Red Sea Bream Red Rock Perch
Part 5: Savoring Two Regional Cultures Grilled Bonito Tuna with Wheat Straw (Rosokujima Moshio)
Part 6: The Art of Scales Grilled Kinki Scaled K
No. 7: Freshly Fried, in Order - Today's Tempura - Kuruma Prawns Joushu Maitake Mushrooms (Grown Specially for Tempura) Nori Tempura with Sweet Shrimp
No. 8: A Pate Cleanser Clams and Rape Blossoms in Vinegar Chidori Vinegar Jelly
No. 9: The Flavor of Charcoal and the Lingering Aftertaste of Mountain Salt Joushu Kato Wagyu Fillet, Charbroiled, 50g (with Mountain Hot Spring Salt)
No. 10: Hanayama Udon's Specialties - Final Noodles Oni Himogawa and Kiri Mugi