[Weekday only lunch] Course featuring seasonal Kyushu ingredients, appetizers and a choice of fish or meat as the main dish
[Yayoi Menu] (Appetizer Platter) Blanched Komatsuna / Cabbage with Salted Kelp / Bamboo Shoots Boiled in Dashi Stock / Rape Blossoms with Namul Sweet and Sour Pickled Red Radish / Burdock Tempura / Deep-Fried New Potatoes / Shiitake Mushroom Tempura
(Second Plate) Seared Salmon with Onion and Wasabi Soy Sauce
(Third Plate) Mung Bean Egg Tofu
(Main Course) *Please choose one dish. ● Grilled Red Fish with Amazake Miso ● Grilled Itoshima Pork Shoulder Loin with Ginger and Soy Sauce ● Option: Beef Fillet (¥500 including tax)
(Dessert) Strawberries with White Bean Paste and Kudzu
[Uzuki's Menu] (Appetizer Platter) Braised Angelica Leaves / Fruit Tomatoes / Rape Blossoms with Salted Kelp / Sweet and Sour Pickled Red Radish Carrot Namul / Fried Yam / Fried New Potatoes / Bamboo Shoot Tempura
(Second Plate) Seared Bonito with Sweet and Sour Ginger and Tosa Vinegar Jelly
(Third Plate) Mung Bean and Egg Tofu
(Main Course) *Please choose one dish. ● Grilled Salmon with Soy Sauce and Mirin ● Grilled Itoshima Pork Shoulder Loin with Amazake, Shio Koji, and Miso Option: Beef Fillet (500 yen including tax)
(Rice, Pickles, and Miso Soup) Rice: Asakura Kuboyama Farm's 100-Year-Old Rice / Miso Soup / Two Types of Homemade Pickles / Simmered Wagyu Beef Tendon
(Sweets) White Yokan, Amanatsu, and White Sesame
¥3,800Vergi dahil
[Weekday: Lunch] A luxurious course featuring seasonal ingredients carefully selected by the chef
[Yayoi Menu] (Appetizer Platter) Blanched Komatsuna / Cabbage with Salted Kelp / Bamboo Shoots Boiled in Dashi Stock / Rape Blossoms with Namul Sweet and Sour Red Radish / Burdock Tempura / Deep-Fried New Potatoes / Shiitake Mushroom Tempura
(Second Plate) Grilled Salmon with Onion and Wasabi Soy Sauce
(Fish) Spanish Mackerel with Green Seaweed and Silver Bean Paste