自然・食彩・浪漫　おしか

■■■June Menu■■■

[Aperitif] Kishu Red Shiso Plum Wine

[Added] Edamame Tofu

Homemade Yamagata-style dashi sauce

[Appetizer] Assortment of four seasonal appetizers

Invasion of Malabar spinach and clams

Pickled Japanese angelica in plum vinegar

Duck breast curry stew

Snap peas with mullet roe dressing

Shrimp and avocado in a fukusa-yaki (a type of Japanese pancake)

[Soup] Clear broth

Lotus root dumpling, spinach, yuzu

[Zori] Assorted seasonal seafood

Wife's set

[Simmered Dish] Deep-fried Kamo eggplant and flounder

[Western-style dish] Sendai beef rump steak

Colorful vegetables served with Japanese-style grated radish sauce

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

Shark fin crab sauce

[Deep-fried food] Clam and seasonal vegetable tempura with lemon and savory salt

[Vinegared dish] Today's vinegared dish

[Meal] Rice cooked with beef and aromatic vegetables, Soup

[Sweets] Assorted creative desserts