*。*。１２月のお献立 *。*。Standard Kaiseki Menu on December

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

《暮れ早し月の御献立》

◆Aperitif　食前酒

Sakuramasamune “Meguru” – Premium sake from Kobe 　

神戸・灘　櫻正宗　純米吟醸「めぐる」

◆Assorted seasonal side dish　前菜

Steamed Egg Custard with Crab Miso Tofu, topped with Abalone and Ginger Sauce 　

蟹味噌豆富羽二重蒸 鮑と壬生菜に生姜庵

Boiled Shrimp and Pen Shell with Kiwi, Lotus Root, and Grated Radish Sauce

海老と平貝にキウイと蓮根 紅芯大根の卸しと共に

Simmered Tajima Duck Breast with Grain Mustard　但馬鴨ロース煮に粒マスタードで

Grilled Shiitake Mushrooms Topped with Boiled Oysters　

焼椎茸に牡蠣のせて菜種と針柚子

◆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

Kobe Pork and Taro with Deep-Fried Green Chili, served with Dashi Broth

唐揚げ　神戸ポークと海老芋に青唐　煎り出汁かけて

◆Teppanyaki　鉄板焼

Kobe-beef and vegetables　神戸牛　大黒占地に紅しぐれとシルクスイート

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

◆Boiled dish　焚合

Steamed Turnip Custard with Mackerel and Crab–Shark Fin Sauce

蕪蒸し　鰆と餅銀杏に木耳とうぐいす菜　蟹と鱶鰭庵

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.