2015 NOVEMBER MENU

 「 sen 」 COURSE MENU  ¥8000

 Appetizer              Seasonal foods

Clear soup           Steamed minced scallop and soymilk skin dumplings

Sliced raw fish      2 kinds

Simmered dish     Simmered shogoin-kabu (turnip), crown daisy and oyster

Grilled dish          Grilled globefish with seven-spice chili mix

Vinegared dish   Millefeuille with Ankimo (goosefish liver) and avocado

Rice                   Crab rice, piskles and miso soup

Dessert

 

「 Shimotsuki 」 COURSE menu  ¥10000

  Appetizer              Seasonal foods

Clear soup            Steamed minced scallop and soymilk skin dumplings

Sliced raw fish       3 kinds

Simmered dish      Simmered shogoin-kabu (turnip), crown daisy and oyster

Grilled dish           Grilled globefish with seven-spice chili mix

Steamed dish          Steamed egg hotchpotch with shark fin

Vinegared dish    Millefeuille with Ankimo (goosefish liver) and avocado

Rice                    Mushroom rice, piskles and miso soup

Dessert

 

2015   NOVEMBER

●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

Millefeuille with Ankimo (goosefish liver) and

avocado marinated in vinegar       1200

Steamed egg hotchpotch with shark fin                         1600

●Grilled dish

Grilled sablefish marinated in sweet miso                   1200

Grilled dried barracuda                                                        1200

Harvest fish Yuan Yaki Style                                                 1500
( Grilled harvest fish marinated in yuzu and miso sauce)

Tilefish Wakasa style (Grilled tilefish with salt)            1600

Grilled globefish with seven-spice chili mix                      1600

Grilled A4 Miyazaki-beef H-bone steak                   2200

Grilled abalone with laver                                2500

Grilled A5 Omi-beef sirloin steak                       3000

 

●Fried dish

Fried Gingko nuts                                                           850

Fried icefish with OKAKI (rice crackers)                          1000

Seasonal vegetable tempura                                         1200

Deep-fried globefish                                          1600

 

●Simmered dish

Deep-fried grated lotus with dashi-based sauce            1100

Clear soup with steamed minced scallop and

                         soymilk skin dumplings   1400

Simmered shogoin-kabu (turnip), crown daisy and oyster   1400

●Rice dish and Noodles

Inaniwa-udon                                                                    900

Rice with small fish , pickles and miso soup                     1000

Crab rice, pickles and miso soup                                     1400

Mochi rice topped with abalone , pickles and miso soup  1500

 

Today’s sliced raw fish                        1500~

Today’s desserts                             500~