懐石コース「葵」

Kaiseki Course 「Aoi」
¥19,800-

～聖護院蕪摺り流し～　雲子　紫蘇と柚子の香り
Cod Milt with Shogoin Turnip Purée, shiso and yuzu aroma

北陸産ずわい蟹揚真丈　蟹味噌ソルベ　銀餡　菜の花
Deep-fried Snow Crab Cake, Crab Miso Sorbet, and Rapeseed Blossoms

本日の天然鮮魚の造里　料理長お奨めの薬味で
Sashimi of Natural fresh fish with Chef's recommended condiments

フォワグラ茶碗蒸し　トリュフの香り
Steamed egg custard of Foie-gras and Truffle

寒鰆唐揚　紀州南高梅煮卸し　長芋　茗荷　大葉　花穂
Deep-fried Winter Spanish Mackerel with Simmered Kishu Nanko Plum and Grated Daikon

天然鰤焼しゃぶと極み大根　白髪葱　九条葱　小角人参　小角柚子
Grilled Wild Yellowtail Shabu with Premium Daikon and Julienned Green Onions

黒毛和牛フィレ肉　揚海老芋　甘長唐辛子　本山葵　岩塩
Japanese Black Wagyu Filet with Deep-fried Ebi-imo, Sweet Long Peppers

岐阜県飛騨地方限定米「龍の瞳」釜炊き御飯
香の物　赤出汁
Japanese ceramic kettle-cooked rice with Side dishes and Red miso soup

季節のデザート
Seasonal dessert