2015 March Menu

 

「 sen 」 COURSE MENU  ¥8000

 Starter                 Firefly squid, scallop, udo(Japanese vegetable),

and spring onion with vinegared miso mixed with mustard

Clear soup            Bamboo shoot and wakame seaweed

Sliced raw fish      2 kinds

Appetizer              Seasonal foods

Simmered dish      Simmered foie gras and Daikon(Japanese radish)

Grilled dish            Grilled eel

Rice dish               Inaniwa Udon

Dessert

 

「 YAYOI 」 COURSE menu  ¥10000

 Starter                 Firefly squid, scallop, udo(Japanese vegetable),

and spring onion with vinegared miso mixed with mustard

Clear soup            Bamboo shoot and wakame seaweed

Sliced raw fish      3 kinds

Appetizer              Seasonal foods

Simmered dish      Simmered foie gras and Daikon(Japanese radish)

Grilled dish            Grilled eel

Fried dish or        Clam tempura or  Grilled king crab
Grilled dish

Rice dish               Inaniwa Udon

Dessert

 

 

2015   MARCH

●A la carte dish

Japanese omelet                                                                   750

Mozuku seaweed marinated in vinegar                                 750

Assorted Japanese pickles                                                    750

Green chili with whitebait (small fish)                                    850

Dried sardines sheet                                                             850

Seasonal salad                                                                      850

Grilled dried firefly squid                                                      850

Awa-hu ( breadlike pieces of wheat gluten ) with miso                 950

Globefish skin with ponzu ( citrus sauce )                                      950

Firefly squid, scallop, udo ( Japanese vegetable ),
and spring onion with vinegared miso mixed with mustard        1200

 

●Grilled dish

Grilled sablefish marinated in sweet miso                       1200

Grilled king crab                                                 1500

Grilled tilefish with salt (Wakasa Style)                          1600

Grilled eel ( half )                                                                         1600

Grilled A4 Miyazaki-beef H-bone steak                     2200

Grilled abalone with laver                                   2500

Grilled A5 Omi-beef sirloin steak                          3000

 

●Fried dish

Fried icefish with OKAKI (rice crackers)                                        1000

Wakasagi ( pond smelt ) tempura                                               1000

Seasonal vegetable tempura                                                      1200

Clam tempura                                                                              1500

Deep-fried globefish                                                                    1500

 

●Simmered dish

Deep-fried grated lotus with dashi-based sauce                        1100

Simmered foie gras and Daikon ( Japanese radish )                   1500

Clear soup with bamboo shoot and wakame seaweed              1500

 Simmered turnip                                                                         1500

 

●Rice dish and Noodles

Inaniwa-udon                                                                               900

Rice with small fish , pickles and miso soup                                 1000

Mochi rice topped with abalone , pickles and miso soup             1500

 

 

Today’s sliced raw fish                        1500~

Today’s desserts                             500~