Awaji 3rd year blowfish kaiseki course "Teppo"
[Appetizer] Assorted seasonal appetizers.
[Soup dish] Chinese cabbage rub, Grilled blowfish, Arare yuzu.
[Sashimi dish] Fugu butt, Ponzu jelly, Condiments, Assortment of three fresh fish, Complete set of dishes.
[Grilled dish] Sauteed blowfish, Perilla White Wine Vinegar Sauce.
[Deep fried dish] Deep-fried Fugu, Green Tang.
[Warm dish] Small Hot Pot, Fugu Meat, Chinese Cabbage, Chrysanthemum, Kuzukiri noodles, White Onion.
[Rice dish] Fugu Zosui, Green Seaweed, Pickled Vegetables.
[Water Food] Seasonal Fruits.

*Menu contents are subject to change.

Awaji 3rd Year Fugu Hot Pot Course "Tecchiri Nabe"
[Appetizer] Assorted seasonal appetizers.
[Sashimi dish] Awaji 3rd Year Fugu Tessa and skin boiled, Yuzu Ponzu, Condiments.
[Warm dish] Tecchiri Hot Pot, Fugu meat, Chinese cabbage, Leek, Tofu, Umami ponzu, Condiments.
[Rice dish] After-rice porridge, Pickles.
[Dessert] Seasonal sweets.

*Menu contents are subject to change.

A hot pot made with soy milk - SET ~Oka~

・Sakura sea bream in a small pot with sesame and soy milk.
・Sashimi.
・Sesame tofu with bean paste.
・Famous sea bream rice.
・Pickles.

Every month, we offer recommended dishes based on the day's purchases.
【Seasonal dishes】
<appetizers> 8 sun dishes, grilled dishes, stir-fried dishes, vinegared dishes, fried dishes, etc.
・Tai-meshi.
・rice bowl.
・sweets.

"Shikon course"

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb.
[Grilled Dish] Grilled Spanish Mackerel with egg sauce, Flower shaped lotus root.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoot, Rice salt.
[Warm Dish] Tokushima Jidori Chicken with Grounded New Potatoes Broth, Bamboo shoot, Brussels sprouts.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Sashimi] Sakura-dai (cherry blossom sea bream), Rapeseed blossoms, Kelp flavoured soy sauce jelly, Skin seared Ark Shell, Japanese leek bulbs with vinegared Miso, Petal shaped lily bulb, Hatsu Katsuo (The first bonito of the season), Mayonnaise sauce.
[Grilled Dish] Grilled Fat Greenling with Spinach and Miso sauce, Scrambled egg, Boiled rapeseed blossoms.
[Deep Fries] Deep fried Bamboo shoot and Scallops Sandwitches ～Spring vegetables Tempura～ Kogomi, Urui, Butterbur shoots, Rice salt.
[Warm Dish] Kakuni in Grated Onion Broth, Asparagus sauvage, Watercress.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■April Course Menu
[Appetizer] ～Sakura Monaka Wafer～ Cream cheese, Narazuke (Vegetables pickled in Sake Lees), Bamboo shoot and Green pea Dressed with Tofu, Sea Bream and Leaf Mustard Pressed Sushi, Simmered firefly squid in oil, Udo (Spring edible wild plants), Simmered sea bream roe.
[Soup Dish] Bamboo shoot Dumpling in Nara style Kudzu Soup, Leaf buds.
[Sashimi] Assorted 4 kinds of Fresh Sashimi of the day "Medium fatty tuna, Hatsu Katsuo (The first bonito of the season), Sea Bream, Ark Shell", Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Seared Black Wagyu, Kinzanji Miso, Vegetable sticks, Mustard.
[Chef's Pick] ～Spring Vegetables with Grapefruit Jelly～ Fruit Tomatoes, Urui, White asparagus, Mizu Nasu (variety of aubergine can be eaten raw).
[Warm Dish] Duck loin and Foie Gras Hot Pot with Grated Daikon Radish, Kyoto Leeks.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Yozakura Yokan Jelly Cake (Azuki red bean jelly with Sakura).

※The menu is subject to change depending on availability.

"Shikon course"

■May Course Menu
[Appetizer] Mozuku Seaweed with Vinegar, Chinese Yam, Okra, Sudachi Citrus, Chinese Sticky Rice Dumpling, Anago Naruto Roll, Arrow Feathers Shaped Omelet, Seasonal Burdock with Bonito Flakes, Myoga Ginger Sushi.
[Sashimi] Seared Hatsu Katsuo (The first bonito of the season), Potherb, Ponzu Gelée.
[Grilled Dish] Chargrilled Sea Bass with Potato Puree, New potatoes, Corn, Edamame, Onion sauce, Perilla.
[Deep Fries] Nori Battered Turban Shell Tempura, Asparagus and Young Corn Tempura, Rice salt.
[Lidded Dish] Deep-fried Osaka Duck and Aubergine in Dashi Broth, Grated daikon radish with leaf buds.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Matcha Tiramisu.

※The menu is subject to change depending on availability.

“Hanarokusho Course”

■May Course Menu
[Appetizer] Mozuku Seaweed with Vinegar, Chinese Yam, Okra, Sudachi Citrus, Chinese Sticky Rice Dumpling, Anago Naruto Roll, Arrow Feathers Shaped Omelet, Seasonal Burdock with Bonito Flakes, Myoga Ginger Sushi.
[Sashimi] Seared Hatsu Katsuo (The first bonito of the season), Potherb, Ponzu Gelée, Shredded Cuttlefish Sashimi, Sesame sauce.
[Grilled Dish] Grilled "Hosho paper" wrapped Sea bass, Asparagus, Young Corn.
[Deep Fries] Young Sweet Fish Tempura, Lotus Root Chips, Sour Knotweed Sauce.
[Warm Dish] Simmered Black Wagyu Roll, Kidney beans, Carrots, Potatoes.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Matcha Tiramisu.

※The menu is subject to change depending on availability.

“Sodenkaracha Course”

■May Course Menu
[Appetizer] Mozuku Seaweed with Vinegar, Chinese Yam, Okra, Sudachi Citrus, Chinese Sticky Rice Dumpling, Anago Naruto Roll, Arrow Feathers Shaped Omelet, Seasonal Burdock with Bonito Flakes, Myoga Ginger Sushi.
[Soup Dish] ～Japanese Clear Soup～ Plumpy Boiled Fat Greenling（Kudzu Coated）, Winter melon, Water shield, Plum pulp.
[Sashimi] -Assorted 4 Kinds of Fresh Sashimi of the day- Pacific Bluefin Tuna, Sea Bass "Arai" (Washed in chilled water Sashimi), White Trevally, Cuttlefish, Sashimi soy sauce, a variety of garnish.
[Grilled Dish] Awaji Pike Conger Kabayaki, Mashed potato, Paprika sauce.
[Deep Fries] Young Sweet Fish Tempura, Lotus Root Chips, Sour Knotweed Sauce.
[Simmered Dish] Braised Black Rockfish, Grilled tofu, Bamboo shoot, Burdock, Shredded spring onions, Leaf buds.
[Cooked rice] Zen-en Special Sea Bream Mixed Rice, Japanese pickles, Miso soup, Ginger, Sesame.
[Desserts] Matcha Tiramisu.

※The menu is subject to change depending on availability.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Sashimi] Sea bream with kelp and 2 other dishes Boiled small yam, grilled tofu, green bok choy, radish, carrot, wasabi.
[Grilled dish] Seasonal grilled food,
[Bowl dish] Simmered Japanese Black Beef. Baked tofu Bok choy Daikon radish Carrot Wasabi.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
* The contents of the menu are subject to change.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Bowl dish] Fresh clam soup, Mugwort wheat gluten, broad root carrot, tree bud
[Sashimi] bluefin tuna, Prawn, squid, sea urchin, salmon roe.
[Grilled dish] Grilled Kuroge Wagyu beef fillet, mustard soy sauce.
[Bowl dish] Abalone and shark fin, needle, ginger, Green vegetables.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
[fruit] seasonal fruit
* The contents of the menu are subject to change.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Bowl dish] Fresh clam soup, Mugwort wheat gluten, broad root carrot, tree bud
[Sashimi] bluefin tuna, Prawn, squid, sea urchin, salmon roe.
[Grilled dish] Grilled Kuroge Wagyu beef fillet, mustard soy sauce.
[Bowl dish] Abalone and shark fin, needle, ginger, Green vegetables.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
[fruit] seasonal fruit
* The contents of the menu are subject to change.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Sashimi] Sea bream with kelp and 2 other dishes Boiled small yam, grilled tofu, green bok choy, radish, carrot, wasabi.
[Grilled dish] Seasonal grilled food,
[Bowl dish] Simmered Japanese Black Beef. Baked tofu Bok choy Daikon radish Carrot Wasabi.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
* The contents of the menu are subject to change.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Bowl dish] Fresh clam soup, Mugwort wheat gluten, broad root carrot, tree bud
[Sashimi] bluefin tuna, Prawn, squid, sea urchin, salmon roe.
[Grilled dish] Grilled Kuroge Wagyu beef fillet, mustard soy sauce.
[Bowl dish] Abalone and shark fin, needle, ginger, Green vegetables.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
[fruit] seasonal fruit
* The contents of the menu are subject to change.

We will liven up the celebratory table with dishes that are conscious of the ingredients and colors that are considered to be auspicious.
You can also enjoy Zenen's specialty, tai-meshi (sea bream rice).

[Appetizer] Assorted seasonal appetizers
[Bowl dish] Fresh clam soup, Mugwort wheat gluten, broad root carrot, tree bud
[Sashimi] bluefin tuna, Prawn, squid, sea urchin, salmon roe.
[Grilled dish] Grilled Kuroge Wagyu beef fillet, mustard soy sauce.
[Bowl dish] Abalone and shark fin, needle, ginger, Green vegetables.
[Finishing] Sea bream rice using the famous wild red sea bream from Akashi, pickles, miso soup
[sweetness] Warabi mochi with brown sugar and kinako
[fruit] seasonal fruit
* The contents of the menu are subject to change.