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  • Writer's pictureねぎや陵楓閣

*。*。3月のお献立*。*。Standard Kaiseki Menu on March









※This dinner menu is offered to customers who have booked a Kaiseki meal plan. It cannot be ordered in that day.





《春愁ふ月の御献立 ~スタンダード月替会席~》


Aperitif 食前酒

 Today’s special (Japanese sake) 本日の食前酒


Appetizer 先付

 Steamed egg and sake lees custard  吟醸蒸し 鰤と小柱に蛤と蚕豆、花弁人参添えて


Hors d'oeuvre 前菜

 Grilled new fresh crop potato with egg sauce 新馬鈴薯黄金焼

 Soy-marinaded firefly squid and cream cheese 蛍烏賊沖漬けにクリームチーズ添えて

 Boiled shellfish(sudare-gai), shrimp and “sansei” (edible wild plants) with kinome jelly 

 すだれ貝に海老とたらの芽、独活と紅芯大根を木の芽ジュレで

 Salmon rolls in Japanese daikon radish サーモン砧巻 花山葵といくら添えて

 Grilled turban shell dressed with kinome miso paste 栄螺木の芽焼田楽 焼葱と椎茸


Sashimi お造り

 Assorted seasonal Sashimi 本日の逸品をあしらいと共に


Boiled dish 変り鉢

 Today’s special (Meat dishes) 本日のお肉料理 二種 お野菜いろいろ添えて


Nabe 小鍋

 Hakko-Nabe…sweet sake, miso and sake lees soup

 Kobe-pork, Tajima-chicken and vegetable 

 ※When you see steam, let it cook a little before eating.

 発酵鍋 神戸ポークと但馬鶏に合鴨つみれ 春キャベツ、九条葱と占地に棗、新生姜


Fried food 油物

 Fried shrimp’s tofu rolled with cherry leaves ※Please dipped in a special broth or salt

 駿河湾桜海老真丈香り揚げ 筍と草蘇鉄添えて


Boiled dish 焚合

 Boiled ice fish’s tofu, spanish mackerel and bamboo shoots with aonori sauce

 茨木より白魚豆腐に鰆と筍を磯辺庵で


◆Takikomi-gohan, pickles and dessert dried green lavers

 季節のかわりご飯、手前漬けと季節のデザート


当日の仕入れにより内容が変更される場合がございます。

The menu is subject to change depending on the day's purchases.


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