Ume no Hana Uenohirokoji

Seasonal Special Lunch

Mineoka-tofu Kinome-miso: Tofu like made from milk, fresh cream and arrowroot starch with Japanese pepper miso paste. Yuba-ni to Ama-ebi no Kouji-tsuke: Yuba and Sweet shrimp with fermentation rice paste. Chawan-mushi myouga-ankake: Cup of steamed egg custard containing shrimp, mushrooms, small rice cake,and ginkgo nut with starchy Japanese ginger sauce. Katsuo no tataki: Seared Bonito. Chirimen to Edamame no Tofu salad: Tofu salad with baby sardine and green soybeans. Ebi no tempura to Hamo no kawari-age: Deep fried shrimp and, deep fried conger eel and green kidney beans. Natsu-yasai no gyusuki-ni: Sukiyaki in small pot (Beef and Seasonal vegetables.) Yuba Suimono: Clear Yuba soup. Toumorokoshi to Kuromai no takikomi-gohan: Cooked black rice with corn. Ko-no-mono: Japanese style pickled vegetables. Dessert: Soy milk rare cheesecake with Mango sauce.

UMENOHANA KIWAMI

Mineoka Tofu: Tofu like made from milk, fresh cream and arrowroot starch. Yuba-ni: Cold yuba. Chawan-mushi: Cup of steamed egg custard containing shrimp, mushrooms, small rice cake and ginkgo nut. Otsukuri: Sashimi Kani shumai: Steamed chinese crab meat dumplings Renkon manjyū: Lotus root dumplings with fish soup stock sauce. Hikiage Yuba: Yuba cooked at your table. ※Yuba is soy milk skin Namafu dengaku: Deep fried wheat gluten coated with miso paste. Yuba-age: Deep fried yuba roll with ground whitefish. Yuba suimono: Clear Yuba soup. Kisetou no hanmono: Seasonal rice Ko-no-mono: Japanese style pickled vegetables. Dessert