割烹　みなと　

[March and April]

〇First

Black sesame tofu and whitebait, spring vegetable jelly, cherry blossom scent, fresh sea urchin

〇Soup

Two-layered clam soy milk royale and asparagus soup

〇Appetizer

Marinated abalone with young shoot jelly, firefly squid with Japanese dressing

Taranosprouts and bamboo shoots beignets with dashi salt, broad bean monaka, cream cheese, dried strawberries, and cabbage

A. Miso-flavored taro

Fish dishes

Black tuna and spring cabbage with kinome oil and white wine cream sauce

〇Meat dishes

Domestic beef fillet steak, grilled spring vegetables, Japonaise sauce

〇Meals

Grilled Sakuradai, Ushio dashi ochazuke, rice cracker ink

* Dessert

Pastry chef's special dessert

*Options menu

*You can change to the following menu for an additional fee.

Fish dishes

・Change Aburame to Ise ebi (+1,500 yen)

〇Meat dishes

・Add butter-sauteed abalone (+1,800 yen)

・Change domestic beef fillet to Japanese Black beef fillet (+1,500 yen)