Daitokuji Temple
Sashimi
Red Sea Bream, Squid, Garnish

Appetizers: Boiled Salad, Omelet, Miso-Marinated Fish
Simmered Moroko Fish, Chakin-fu (Wheat Flour)
Deep-fried Maitake Mushrooms, Chestnuts
Grilled Arihira Oyster, Kiku-kabu (Chrysanthemum Turnip)

Simmered Mixed Vegetables: Turnip, Small Sweet Potato, Sansho-fu (Wheat Flour)
Nanking Tofu, Koya Tofu (Simmered Tofu with Tamajime)
Snow Peas, Momiji-fu (Wheat Flour)

Clear Soup
Duck-shaped Duck Head Duck, Japanese Kelp, Wasabi

Grilled Appetizers: Winter Yellowtail Steak with Mizore Sauce
Sweet Potato, Shiitake Mushroom, Sanda-mame (Beans)
Sasa-onion, Sansho Pepper

Rice: Shimeji Mushroom Rice
Pickles

Dessert
Today's Mousse
Fruit

*The menu is subject to change depending on the ingredients. Thank you for your understanding.

The menu will be updated as it is finalized.

Appetizer: Turnip persimmon pickled in sweet vinegar, rape blossoms dressed with mustard

Herring roe, pine cone arrowhead, kumquat stew

Black bean sashimi with pine needles, kamaboko

Clear soup: Steamed turnip, lily root, shiitake mushroom

Sashimi: Thinly sliced red sea bream

Garnish: Deep-fried dish: Grilled miso-marinated today's dish
Garnish:

Simmered dish: Shogoin daikon radish with yuzu miso

Softly simmered Nanjing octopus

Hot dish: Houraku-yaki crab and egg stew

Dish: Soup: White miso sauce
Rice: Sea bream and red bean rice
Pickles: Assorted pickles

Fruit: Chestnut pudding

*The menu may change monthly. Thank you for your understanding.

The menu will be updated as it is finalized.

Appetizer: Sweet and sour turnip persimmon, seared Chinese ink
Simmered Yoshino shrimp, kamaboko (fish paste), herring roe
Pine cone arrowhead, simmered kumquat, vinegared myoga

Soup: Lobster sashimi, shiitake mushrooms, yuzu citrus, namafu (wheat gluten)

Sashimi: Thinly sliced yellowtail, sweet shrimp
Garnish: Ponzu sauce

Grilled dish: Grilled mandarin tuna marinated in miso
Simmered chard, plum and pine needles, snow-ringed lotus root

Simmered dish: Omi daikon radish with yuzu miso, soft-boiled octopus

Steamed dish: Steamed red sea bream and turnip

Dish: Soup: Sake lees soup
Rice: Steamed conger eel sushi

Fruit: Assorted fruit platter

*The menu may change monthly. Thank you for your understanding.

The menu will be updated as it is finalized.

Appetizer: Sweet and sour pickled turnip and persimmon, seared Chinese ink

Rapeseed blossoms with mustard dressing, snow-ringed lotus root

Simmered Yoshino shrimp, kamaboko (fish paste), herring roe

Pine conger eel, boiled kumquat

Clearance: Spiny lobster, shinjo (roe sticks), shiitake mushrooms, red kidney carrots, green meat

Sashimi: Thinly sliced wild red sea bream

Garnish: Ponzu sauce

Grilled dish: Grilled manga tuna marinated in miso

Eel rolled in Yawatamaki (simmered eel), simmered in charcoal, plum and pine needles, snow-ringed lotus root

Sweet dish: Koppe crab

Steamed dish: Steamed tilefish and turnip

Dish: Soup: Sake lees soup
Rice: Steamed conger eel sushi

Fruit: Chestnut pudding

Appetizer: Rapeseed Blossoms with Mustard, Soft-Simmered Abalone

Koppe Crab

Clearance: Soft-shelled Turtle Hot Pot
Tofu, Grilled Rice Cake, Green Onion, Ginger

Sashimi: Tessa
Garnish: Ponzu Sauce

Grilled Appetizer: Grilled White Skinned Miso-Marinated Fish
Grilled Drumstick Roe

Sweetened Dish: Matsuba Crab
Flower-Shaped Cucumber, Moromi Moromi, Ginger Vinegar

Dish: White Miso
Rice: Steamed Conger Eel Sushi

Fruit: Melon, Strawberry
Wine Jelly, Mint

Dessert: Kudzu Dried

A bento box filled with grilled fish, omelet, and fried shrimp. with dessert