Hors d'oeuvre: stick sushi with sea bream from Kohama Small dish: boiled Deutzia and Deutzia flowers fried yam with spices Smoked Potato Salad smoked apple and cream cheese Medium plate Green salad of 'octopus' and 'meboki' from Chita Sauteed salmon and grilled egg with dashi fried prawn, vinegared lotus root, grilled edamame Deep-fried Sakurajima chicken Aichi Sangen Pork Love Tongue Meal Koshihikari earthenware pot from Aichi red miso soup stock pickled vegetables bracken-starch dumpling
¥7,700कर सम्मिलित
The "Irodori Course"
Hors d'oeuvre: stick sushi with sea bream Small dish - boiled Deutzia and Deutzia flowers Taki Cucumber and Bonito Plum vinegared wakame seaweed and octopus Salted kelp and tomato salad Grilled chicken and leek on a silver skewer seared dried bonito and tofu fried egg with dashi salad of radish and nori seaweed Deep-fried pork belly, prawns, red wiener Meals Edo-kiri Soba Water Items Seasonal Sorbet
Translated with www.DeepL.com/Translator (free version)
Hors d'oeuvre: stick sushi with sea bream Small dish - boiled Deutzia and Deutzia flowers Taki Cucumber and Bonito Plum vinegared wakame seaweed and octopus Salted kelp and tomato salad Grilled chicken and leek on a silver skewer seared dried bonito and tofu fried egg with dashi salad of radish and nori seaweed Deep-fried pork belly, prawns, red wiener Meals Edo-kiri Soba Water Items Seasonal Sorbet
Translated with www.DeepL.com/Translator (free version)
¥6,600कर सम्मिलित
Chef's Recommended Course"
Hors d'oeuvre: stick sushi with sea bream from Kohama Small dish: boiled Deutzia and Deutzia flowers fried yam with spices Smoked Potato Salad smoked apple and cream cheese Medium plate Green salad of 'octopus' and 'meboki' from Chita Sauteed salmon and grilled egg with dashi fried prawn, vinegared lotus root, grilled edamame Deep-fried Sakurajima chicken Aichi Sangen Pork Love Tongue Meal Koshihikari earthenware pot from Aichi red miso soup stock pickled vegetables bracken-starch dumpling