料理家　仄り

January 2025 Course

[Appetizer] Red-legged shrimp, chijimi horenso soaked in sesame seeds, hassaku jelly

[Clean soup] Eel and red rice, chawanmushi, namekoshi nagashi

[Sashimi] Three kinds of fresh seasonal fish

[Grilled dish] Winter yellowtail grilled in Saikyo style with kumquat sauce

[Stew] Wild yellowtail and whole radish, salted

[First dish] Steamed abalone with rape blossoms dressed in miso and dried mullet roe

[Main dish] Wagyu beef cutlet with celery and suguki sauce

[Meal] Young burdock and dried sansho pepper rice in a clay pot

[Sweetness] Brown sugar, strawberry

The contents may change depending on the purchasing situation.

Please note.