懐石コース「藤」

Kaiseki Course 「Fuji」
¥14,300-

車海老と尾長鯛　あん肝と玉葱の食感　菜の花
Natural Fresh Fish & Kuruma Prawn with Ankimo (Monkfish Liver) and Onion Texture

～薄菊仕立て～白子と青さ海苔　鬼卸し大根　柚子　京人参
“Usugiku Style" Shirako with Aosa Seaweed, Coarsely Grated Daikon

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

黒毛和牛サーロイン低温調理　白米とプチヴェール餡
Low-Temperature Cooked Japanese Black Wagyu Sirloin with Ankake Sauce

極み大根唐揚げ　生姜
Deep-Fried Premium Daikon Japanese-Style, with Ginger

厳選牛フィレ肉　加賀蓮根すり流し　本山葵
Carefully Selected Beef Tenderloin with Kaga Lotus Root Purée and Hon-Wasabi

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