■箸　付　Starter

皮剥昆布〆　菊花霙酢合え　花山椒　木の葉はじかみ

Filefish marinated with edible chrysanthemum, grated daikon radish and flower of Japanese pepper and sweet pickled ginger

■前　菜　Appetizer

零余子雲丹合え
かます小袖すし　かぼす
茗荷子甘酢漬　生ハム菜種油漬

Bulbil marinated with sea urchin
Barracuda sushi with citrus fruit
Sweet pickled ginger and raw ham with oil

■吸　物　Soup

船場仕立
秋鯖一塩　蕪　人参　水菜　山えのき　針葱　ひょっつる　酢立

Vegetable and fish soup
Mackerel, turnip, carrot, mizuna, yamaenoki mushroom, scallion, seaweed noodles and citrus fruit

■造　里　Sashimi

伊勢海老　本鮪　イナダ　赤貝
芒長芋　菊葉　花穂　紅白とさか海藻　胡瓜わさび台　本山葵　土佐醤油

Spiny lobster, bluefin tuna, young yellowtail and ark shell
Chinese yam, leaf of chrysanthemum, ear of shiso flower, cucumber basket for wasabi, wasabi and Tosa soy sauce

■煮　物　Stewed Dish

里芋田舎煮　栗旨煮　穴子　長ひじき信田巻
万願寺甘唐　隠元豆

Taro, chestnut, conger eel and edible brown seaweeds rolled with deep-fried tofu pouch
MANGANJI sweet pepper and haricot bean

■焼　物　Grilled Dish

喜知次オリーブオイル焼
焼しめじ　ズッキーニ　ベビーリーフ　バジルのそーす

Thornhead with olive oil
Grilled shimeji mushroom, zucchini, baby leaf and basil sauce

■揚　物　Deep-fried Dish

鱧　松茸　小麦揚
銀杏　稲穂　れもん　山椒塩

Pike conger and matsutake mushroom
Ginkgo nut, rice, lemon and salt of Japanese pepper

■強　肴　Entrée

特選松阪牛霜ふり肉朴葉焼
茄子　鹿沼蒟蒻　とまと　粟麩　飛騨味噌
奥会津金山天然炭酸水　ライム

Grilled MATSUSAKA marbled beef wrapped with Hoba leaf
Eggplant, KANUMA konnyaku, tomato, dried wheat gluten and HIDA miso
Carbonated water with lime

■食　事　または　留　椀・御　飯　Noodles or Rice with soup

戸隠蕎麦　滑子　小口葱　のり　山葵　そば汁　七味
もしくは
戻り鰹づけ丼　生姜　大葉
留椀：伊勢海老頭　小口葱

TOGAKUSHI buckwheat noodles with nameko mushroom, green onion, nori seaweeds, wasabi, soup and seven spice blend
or
Rice with flavored bonito with soy sauce in a bowl with ginger and shiso
Soup of spiny lobster with green onion

■そえ物　Pickled vegetables

三種盛り

Three kinds of pickle

■水菓子　Dessert

柿　ピオーネ　シャインマスカット

Japanese persimmon, pione and shine muscat

■甘　味　Japanese sweet

薯蕷饅頭

Bun stuffed with sweet bean jam

※尚、当日の材料によりメニュー変更もございます。

■箸　付　Starter

焼茄子入り胡麻葛流し茶巾絞り　山葵　オクラ　かつお風味出汁

Grilled eggplant in kudzu cake, wasabi, okra and stock

■前　菜　Appetizer

穴子紫蘇揚　唐墨味噌漬　あられ大根
小鯛一干し酒焼　れもん
合鴨ロース蒸し　フォアグラ鍬焼　粉山椒

Deep-fried conger eel with shiso, salted and dried mullet roe and cubed daikon radish
Grilled sea bream with lemon
Steamed duck, grilled foie gras and powdered Japanese pepper

■吸　物　Soup

土瓶むし
鱧葛打　巻海老　松茸　銀杏　百合大根　粟麩　酢立

Soup cooked in a tea pot
Pike conger, shrimp, matsutake mushroom, ginkgo nut, daikon radish, dried wheat gluten and citrus fruit

■造　里　Sashimi

伊勢海老　本鮪　皮剥　青利烏賊
黒皮南京　大葉　花穂　米海苔　緑竹胡瓜山葵台　本山葵　土佐醤油

Spiny lobster, bluefin tuna, filefish and squid
Black pumpkin, ohba, ear of shiso flower, seaweeds, cucumber for wasabi, wasabi and Tosa soy sauce

■煮　物　Stewed Dish

冷し茄子揚煮　鯨　切り干し大根旨煮
打木赤皮甘栗かぼちゃ艶煮　石川小芋　隠元

Eggplant and whale and dried daikon shavings
Chestnut, pimpkin, taro and haricot bean

■焼　物　Grilled Dish

赤むつ天然塩焼
蕪甘酢漬　牛蒡辛煮　出汁巻き玉子

Blackthroat seaperch
Sweet pickled turnip, burdock root and omlet roll

■揚　物　Deep-fried Dish

鮑肝衣揚　公孫樹丸十衣揚
蓮根三色美人粉揚　雪塩　れもん

Abalone and sweet potato
Lotus root coated with three colors rice powder, snow salt and lemon

■強　肴　Entrée

特選神戸和牛霜ふり肉青朴葉包み焼
小玉葱　とまと　小松菜　ポンズあん　浅月紅葉卸し

Grilled KOBE marbled beef
Pearl onion, tomato, komatsuna, ponzu sauce and grated daikon flavored with red pepper

■御　飯　Rice

長崎平戸十年熟成醤油使用　雲丹　茶豆湿地茸　人参　薄揚　たきこみごはん

Rice cooked with sea urchin, green soy beans, shimeji mushroom, carrot, deep-fried tofu pouch

■留　椀　Soup

清まし仕立
冬瓜　ベーコン　三つ葉

Clear soup
Winter melon, bacon and wild chervil

■そえ物　Pickled vegetables

三種盛り

Three kinds of pickle

■水菓子　Dessert

梨　柿　ピオーネ

Japanese pear, Japanese persimmon and pione

■甘　味　Japanese sweet

抹茶アイス　白玉団子　大納言あずき

Matcha ice-cream, rice-flour dumpling and adzuki paste

※尚、当日の材料によりメニュー変更もございます。