料理家　仄り

March 2026 Course

[Hot dish] Firefly squid and spring vegetables with sesame dressing, turnip and cherry blossom jelly

[Soup dish] Bamboo shoots and scallops with kinome miso

[Sashimi] Today's fresh fish

[Grilled dish] White tilefish and leek kenchinyaki

[Simmered dish] Steamed Haruko sea bream (Domyoji) with clams and thin beans in a sauce

[One dish] Octopus with vinegar, fresh mozuku seaweed, Jun'i salad, white fish tempura, Chinese ink

[Main dish] Wagyu beef steak, grilled broad beans, and new onion sauce

[Meal] Yao burdock and eel rice in a clay pot

[Sweet] Strawberry sorbet

The contents may change depending on the purchasing situation.

Please note.