料理家　仄り

December 2025 Course

[Appetizer] Whole radish simmered with red shrimp

[Clean soup] Shrimp potato bun, deep-fried buckwheat noodles, sake lees

[Sashimi] Three kinds of fresh seasonal fish

[Grilled dish] Grilled yellowtail kinome (green buds) and winter root vegetable nanbanzuke (pickled vegetables)

[Simmered dish] Steamed winter Spanish mackerel and turnip

[Main dish] Local chicken confit with Japanese pepper and Shimonita leek croquette

[Meal] Earthenware pot rice with mibuna greens, whitebait, and bamboo shoots

[Sweet] Mandarin orange and mint sorbet

The contents may change depending on the purchasing situation.

Please note.