懐石コース「別誂」

Kaiseki Course 「Special Course」
¥33,000-

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).

神戸牛のステーキ　無花果 本山葵 葱味噌
Kobe Beef Steak with Fig, Fresh Wasabi, and Scallion Miso

のどぐろ低温調理 香味甘酢餡 ヤングコーン ズッキーニ 赤茄子 ラディッシュ 花穂
Slow-cooked Blackthroat Seaperch with Aromatic Sweet and Sour Sauce; Young Corn, Zucchini, Red Eggplant, Radish, and Shiso Flower Buds.

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