Kaiseki Dinner Course for Late Spring
(from Apr 22 to May 14)
■[Seasonal Dishes/八寸 ]
-Spring Cabbage and Baby〈Sakura〉 Shrimp /春キャベツと桜海老の煮浸し
-Garland Chrysanthemum with Sesame Sauce/春菊胡麻和え
-Firefly Squid dressed with Leaf Bud Miso/蛍烏賊の木の芽味噌サラダ
-Simmered Tofu Pulp with Sea Bream/小鯛卯の花和え
-Seaweed in a Soy-based Broth/若布のおひたし
■[Soup Dish/ 椀物]
Fresh Onion Bun and Mugwort Wheat Gluten Clear Soup/新玉ねぎ真丈とよもぎ麩
■[Raw Fish/造り]
1. Assorted Sashimi brought to you by the local fish market/おけしょう鮮魚おすすめの二種
2. Local Sweet Shrimp (from Shibayama) pickled in Salted Rice Malt Paste/柴山産甘海老の塩こうじ漬け
■[Hot-pot Dish/ 鍋物]
Tajima Beef Sukiyaki (cooked in Red-miso Hot Pot)/ 但馬牛赤味噌すき焼き
■[Fried Dish/ 揚物]
Spring Radish Tempura with Tofu Skin Starch Sauce/春大根の天ぷら 湯葉あんかけ
■[Last Dish/ 食事] ※Please choose from the menu below.次の二種類からお選びいただけます
A) Tajima Chicken and Green Onion with Sweet-Spicy or Spicy Sauce/但馬鶏ねぎま釜飯 甘辛ダレかピリ辛ダレ
B) Local Octopus and Fresh Potato topped with Butter/地蛸と新じゃがバター釜飯
■[Desserts/ 甘味]
Strawberry Panna Cotta/苺のパンナコッタ