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] Sakura trout and grilled chives

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

[Main dish] Duck and Manganji lotus root spring rolls with 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.