料理家　仄り

February 2026 Course

[Hot dish] Shrimp, Hassaku persimmon, Shiraae (simmered komatsuna), butterbur and plum jelly

[Rice bowl] Kobashira Shinjo, young burdock, bamboo shoots

[Sashimi] Three kinds of fresh seasonal fish

[Grilled dish] Grilled yellowtail and rape blossoms

[Simmered dish] Anglerfish, turnip, fermented Chinese cabbage, white miso sauce

[Main dish] Duck steak

[Meal] Salted sardines, two-colored radish, and soybean rice in a clay pot

[Sweet] Mello Gold sherbet

The contents may change depending on the purchasing situation.

Please note.