料理家　仄り

January 2026 Course

[Hot dish] Shrunken lotus root, sesame tofu, butterbur, Kyoto carrots, and white miso sauce

[Sashimi] Five kinds of fresh seasonal fish

[Steamed dish] Blowfish ball marinated in pureed Chinese cabbage

[Grilled dish] Salt-grilled winter Spanish mackerel with cloud-shaped sauce

[Simmered dish] Whole radish and chicken meatballs, parsley, burdock, and grated yam

[One dish] Blowfish, rape blossoms, red turnip, salad with dried mullet roe

[Main dish] Wagyu beef cutlet, Shimonita Negionan

[Meal] Earthenware pot rice with dried baby sardines and Japanese pepper

[Sweets] Brown sugar

The contents may change depending on the purchasing situation.

Please note.