料理家　仄り

September 2025 Course

[Appetizer] Peanut tofu with persimmon and white dressing

[Clean soup] Scallops with pureed butternut squid

[Sashimi] Five kinds of fresh seasonal fish

[Grilled dish] Pacific saury rolled in Yawata sauce

[Simmered dish] Steamed sweetfish with lotus leaf

[First dish] Chilled Kudzu Somen noodles with conger eel and matsutake mushroom

[Main dish] Wagyu beef steak and Kinoko cream croquette

[Meal] Taro, eel, and glutinous barley rice in a clay pot

[Sweets] Milk ice cream with seasonal fruits and jasmine tea jelly

The contents may change depending on the purchasing situation.

Please note.