料理家　仄り

August 2025 Course

[Appetizer] Summer vegetable salad with watermelon jelly

[Clean soup] Steamed conger eel and matsutake mushroom in earthenware pot

[Sashimi] Five kinds of fresh seasonal fish

[Grilled dish] White tilefish with koji soy sauce and saikyo miso sauce

[Simmered dish] Steamed stewed conger eel in Domyoji style with yuba and sansho pepper

[One dish] Grilled eggplant and sea urchin with yam somen noodles

[Main dish] Wagyu beef steak, fig and muscat spring rolls

[Meal] Corn and seaweed rice cooked in a clay pot

[Sweets] Warabimochi

The contents may change depending on the purchasing situation.

Please note.