May 2025 Full Course Menu
2025年5月 ／ May 2025 【Full course】
先付《1st appetizers》
日替わりの季節の野菜の一品
Daily seasnal vegetable dishes.
【No Photo】
前菜《5 kinds of 2nd appetizers》 ※All served together.
Carrot, kidney bean and Shiso leaves with Aonori seaweed.
② パプリカとシメジとおろしキュウリの酢の物
Paprika, shimeji mushrooms and grated cucumber with vinegar dressing.
③ プチトマトとオクラと新玉ねぎのオリーブオイル蒸し
Steamed cherry tomatoes, okra and seasonal onions marinated in olive oil.
④ 小松菜の胡麻和えのポテトチップスのせ
Komatsuna (Japanese mustard spinach) with sesame dressing, topped with potato chips.
⑤ 空豆とアスパラのまとめ焼 マスタード味噌
Fava beans and asparagus baked together and coated with mustard miso.
お椀《Soup》
ナスの胡麻浸しと大根おろしと絹さやのお吸物
Clear soup with eggplant soaked in sesame seeds, grated radish and snow peas.
副菜盛合せ《Assorted side dishes》※All served together.
ⓐ里芋とひよこ豆の椎茸包み揚げ
Deep-fried taro and chickpeas wrapped in shiitake mushroom.
ⓑズッキーニと豆苗とレタスの磯辺和え 茗荷添え
Zucchini, pea shoots and lettuce dressed with nori topped with Myoga(Japanese ginger).
主菜 《Main dish》
大根とレンコンとキャベツとワカメのかんずり煮
Simmered radish, lotus root, cabbage and wakame seaweed with Kanzuri (Traditional
spicy fermented seasoning from Niigata).
食事《Japanese mixed rice》
ゴボウと新生姜とピーマンの炊き込みご飯（味噌汁 漬物）
使用米：栃木県さくら市産 『なすひかり』
Rice cooked with burdock, seasonal ginger and green bell pepper in
earthenware pot.(miso soup & pickles)
Rice used: Tochigi rice “Nasuhikari” (Rice can be refilled.)
甘味《Dessert》
Anmitsu with strawberry sauce.( Anmitsu is agar jelly topped with
red bean paste and sweet sauce)
