懐石コース「葵」

Kaiseki Course 「Aoi」
¥19,800-

天然鮮魚と車海老　あん肝と玉葱の食感
Natural Fresh Fish & Kuruma Prawn with Ankimo (Monkfish Liver) and Onion Texture

寒鰆低温蒸し　蛍烏賊　銀餡　菜の花　紅芯大根
Low-Temperature Steamed Winter Spanish Mackerel with Firefly Squid, Silver Ankake Sauce

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

和牛サーロイン炙り寿司　胡麻　がり　酢橘　卸しポン酢
Seared Wagyu Sirloin Sushi with Sesame, Pickled Ginger, Sudachi and Grated Ponzu

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

帆立と白身魚のカツ仕立て　蕗の薹タルタル　うるい　タラの芽
Breaded Scallop and White Fish Cutlet with Fuki-no-To Tartar Sauce

黒毛和牛フィレ肉　オニオンヌーボ　極み大根　岩塩　本山葵
Japanese Black Wagyu Beef Tenderloin with Onion Nouveau, Daikon

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