野菜と魚　きろく

*This course content is for January.

The contents change every month, so please contact the store!

[Appetizer] Rape blossoms with mustard

[Clean soup] White milt tofu and rag fin clear soup (with green onions)

[Sashimi] 4 types

[Stew] Red chicken and vegetables simmered in sake lees (daikon radish, lotus root, carrot, konjac)

[Easun] Monkfish liver with ponzu sauce, hijiki seaweed with sesame vinegar, thick-sliced egg, kelp with roe, crab miso tofu, arrowhead rice crackers, mackerel nigiri, burdock root cooked in vinegar, grilled Spanish mackerel with dried mullet roe

[Fried food] Fried oyster rice crackers

[Meal] Rice cooked with parsley and salmon

[Dessert] Flamboise mousse

[Random]

Grilled milt grilled with butter

Steamed grouper and turnip chawanmushi