懐石コース「葵」

Kaiseki Course 「Aoi」
¥19,800-

炙りトロ秋刀魚とホワイトセロリ手毬寿司 栗玉子カステラ 里芋山椒煮
鮭親子揚げ 鴨と春菊柚子胡麻和え 公孫樹丸十旨煮 太刀魚難波焼き
Seared fatty Pacific saury and white celery temari sushi; chestnut and egg castella; simmered taro with Japanese pepper Deep-fried salmon and roe; duck and garland chrysanthemum dressed with yuzu-citrus sesame sauce; ginkgo-shaped sweet potato simmered in savory broth; tachiuo (largehead hairtail) grilled Nanba-yaki style

松茸と鱧 沢煮椀 舞茸 占地 三ツ葉 柚子へぎ
Matsutake mushroom and pike conger eel sawani-wan (clear soup with julienned ingredients), featuring maitake and shimeji mushrooms, mitsuba, and shaved yuzu zest.

本鮪 山山葵醤油 戻り鰹漬け水菜辛子和え
Bluefin Tuna with Mountain Wasabi Soy Sauce;
Marinated "Returning" Bonito Tossed with Mizuna and Mustard Dressing

フォアグラの茶碗蒸し トリュフの香り
Foie Gras Chawanmushi with Truffle Aroma

活け車海老と殻付帆立 塩ポン酢の風味
Live Kuruma Prawn and Scallop in the Shell, Flavored with Salt-based Ponzu

自家製厚揚豆腐 穴子有馬煮 薯蕷仕立て つくね芋 べっ甲餡
House-made thick fried tofu and simmered conger eel (Arima-style), served with a yam-based sauce and tsukune-imo yam, finished with a bekko-an (amber-colored dashi glaze).

黒毛和牛フィレ肉 焼大黒占地 南蛮卸し春菊和え 輪酢橘
Grilled Kuroge Wagyu fillet, grilled Daikoku-shimeji mushroom, garland chrysanthemum dressed with Nanban-style grated daikon, and a slice of sudachi citrus.

岐阜県飛騨地方限定米「龍の瞳」釜炊御飯
秋鯖竜田揚 肉豆腐 しそわかめ 和牛蓮根七味焼き 焼目長芋梅鰹和え 漬物 赤出汁
"Ryu no Hitomi" Rice (exclusive to the Hida region of Gifu Prefecture) Cooked in a Traditional Pot
Tatsuta-age (Soy-Marinated & Fried) Autumn Mackerel; Simmered Tofu with Meat;
Shiso-Wakame Seaweed; Wagyu Beef & Lotus Root Grilled with Shichimi Spice;
Seared Nagaimo Yam Tossed with Plum & Bonito Flakes; Japanese Pickles; Red Miso Soup

本日のデザート
Today's Dessert