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.
A traditional Japanese multi-course lunch set featuring seasonal ingredients. It includes a variety of small dishes, from tofu and sashimi to tempura and sukiyaki, concluding with rice, pickles, and dessert. Offers a comprehensive taste of Japanese cuisine.
¥3,600
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