懐石コース「藤」

Kaiseki Course 「Fuji」
¥14,300-

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

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

戻り鰹漬け水菜辛子和え 天然白身魚滋味醤油
Marinated "Returning" Bonito and Mizuna Greens Tossed with Mustard;
Wild White-Fleshed Fish in Savory Soy Sauce

松茸と甘鯛 酢橘風味 三つ葉 銀餡 振柚子
Matsutake mushroom and tilefish with sudachi citrus flavor, mitsuba,
clear dashi-based sauce, and a touch of grated yuzu zest.

本鮪山山葵風味の丼
Bluefin Tuna Rice Bowl with Mountain Wasabi Flavor

秋鰆西京揚 甘長 揚銀杏 蕪甘酢漬け
Deep-fried Autumn Spanish Mackerel Marinated in Saikyo Miso; Amanaga Pepper;
Deep-fried Ginkgo Nuts; Turnip Pickled in Sweet Vinegar

黒毛和牛サーロインと大根極み煮 九条葱長葱和え混ぜ 黒七味
Kuroge Wagyu Sirloin and Braised Daikon Radish (Premium Style)
Mixed Kujo and Long Green Onions; Black Shichimi Spice

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