。。１１月のお献立。。Standard Kaiseki Menu on November

ねぎや陵楓閣
Nov 8
2 min read

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

《秋深し月の御献立》

◆Aperitif　食前酒

Sakuramasamune “Aki-agari” or “Meguru” – Premium sake from Kobe 　

神戸・灘　櫻正宗　純米「秋あがり」もしくは　純米吟醸「めぐる」

◆Assorted seasonal side dish　前菜

Boiled abalone and turnip with chicken soup 　スープ仕立て　鮑と蕪に椎茸と枸杞

Boiled oyster and Japanese Leek 牡蠣と白葱に紅葉麩と打ち茗荷

Grilled salmon special fish with mushroom egg sauce　サーモンきのこ焼と銀杏

Lotus root roll (crab) and Japanese radish roll (pen shell)　

蟹蓮根包みと平貝紅しぐれ大根包み

◆Sashimi　向付

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

◆Nabe　小鍋

Syabu-Syabu —Red bream and Vegetables　静岡より金目鯛しゃぶしゃぶ

※Once the broth is hot, you can add what you like, such as vegetables, and tofu. Once the broth starts to boil, dip the sea bream into the broth with chopsticks until it is cooked. Swish the sea bream in the broth a couple of times and enjoy it together with the broth.

◆Fried food　油物

Angel Prawn Fritters, Spring Roll with Chicken and Burdock Root

※Please enjoy with tartar sauce. 天使の海老をフリッターで　鶏と牛房を春巻にして

◆Teppanyaki　鉄板焼

Kobe-beef and vegetables　神戸牛　大黒占地に黒大根とミルクスイート

※Please dipped in a ponzu or salt or wasabi or Yuzukosyo(Japanese spice)

◆Boiled dish　焚合

Simmered Kobe Pork, Ebi-imo Taro and Mibuna Greens topped with Julienned Yuzu Peel

神戸豚と海老芋に壬生菜針柚子と共に

Takikomi-gohan(Today’s special), pickles and dessert

炊き込みご飯、手前漬けと季節のデザート

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