神戸牛サーロインステーキ懐石

Kaiseki course in Kobe beef steak
¥26,400-

鱈白子　聖護院蕪すり流し　紅芯大根　大葉
Cod Milt with Shogoin Turnip Purée, Red Core Radish, and Perilla Leaf

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

甘鯛と海老芋揚げ　九条葱　花穂　胡麻　長葱と生姜の香味餡
Deep-Fried Tilefish and Ebiimo(Japanese Taro) with Aromatic Leek–Ginger Sauce

本鮪目張り寿司　高菜漬け　胡麻　がり　鬼卸し醤油
Traditional Mehari Sushi with Tuna, Wrapped in Pickled Takana Leaves

天然鰤鍬焼きと丸大根極み煮　白髪葱　九条葱　小角京人参　小角柚子
Grilled Wild Yellowtail with Simmered Whole Daikon Radish

神戸牛ステーキ　三種の薬味をお好みで
Kobe Beef Steak with Three Types of Condiments to Your Taste

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