自然・食彩・浪漫　おしか

■■■May Menu■■■

[Aperitif] Kishu Red Shiso Plum Wine

[Appetizer] Blanched Angelica leaf and whitebait

[Appetizer] Assortment of four seasonal appetizers

New potato cream puffs

Eye light gabion

Tenmame Hakata

Skewered shiso leaves, shallots, and konjac

Pickled Japanese angelica in oil

[Soup] Pureed green pea soup

Grilled sea bass with chopped vegetables and sansho leaves

[Zori] Assorted seasonal seafood

Wife's set

[Simmered Dish] Simmered Silver Cod

[Western-style dish] Sendai beef rump steak

Colorful vegetables served with Japanese-style grated radish sauce

[Steamed Dish] Soy Milk Chawanmushi (Steamed Egg Custard)

Sea urchin and shark fin sauce

[Deep-fried food] Tempura of young sweetfish and seasonal vegetables with matcha salt

[Vinegared dish] Today's vinegared dish

[Meal] Rice cooked with clams, fresh ginger, and fresh burdock root; Soup

[Sweets] Assorted creative desserts