荒木町　花びし

The content is an example.The contents may vary depending on the season and availability of ingredients.

◆ Seasonal Vegetables

Fresh fish and aromatic vegetable salad

◆ Five-item appetizer platter

Five kinds of snow crab and sea urchin cocktail, steamed egg custard with cod milt and sea urchin, sesame tofu topped with sea urchin, cod milt and monkfish liver with ponzu sauce, Spanish mackerel skewers in Saikyo miso, salmon roe and sea urchin marinated in Matsumae-style sauce, scallop with sea urchin dressing, and boiled sea snails.

◆ Assorted sashimi platter with sea urchin

Aomori bluefin tuna seared over straw, Yoichi winter yellowtail aged at low temperature, Miyagi needlefish cured with kelp, Fukui winter Spanish mackerel aged at low temperature, Hokkaido sea urchin

◆ Seasonal Specialties

Steamed sushi with hairtail fish and sea urchin, topped with ginkgo nut sauce.

◆ Seasonal Specialties

Straw-grilled duck breast

◆ Fried food

Fluffy shrimp paste

◆ Grilled dishes

Grilled Nodoguro (blackthroat seaperch) from Nagasaki (one fish per person)

◆ A palate cleanser

Assorted Oshika

◆ Meals

Clay pot rice with sea urchin and salmon roe

◆ Stop bowl

Clam red miso soup

◆ Sweetness

Homemade matcha pudding