料理家　仄り

August 2025 Course

[Appetizer] Summer vegetable salad with watermelon jelly

[Suimono] Peony conger eel

[Sashimi] Three kinds of fresh seasonal fish

[Grilled dish] Sea bass with koji soy sauce and saikyo miso sauce

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

[Main dish] Grilled duck with black pepper, 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.