割烹　みなと　

<9/1~10/31>

[Appetizer] Seared Spanish mackerel carpaccio with roasted sake vinaigrette

[Appetizer] Blanched matsutake mushrooms and chrysanthemum greens, persimmon namasu (with sea bream and herring roe)

Confit of sweet simmered ayu fish with roe, red konjac dengaku,

Figs with mascarpone and white vinegar dressing, seared saury sushi,

Maruju Senbei

[Soup] Conger eel and matsutake mushroom flan with sudachi-flavored silver sauce

[Fish Dish] Steamed Alfonsino with Japanese-style Vin Blanc Sauce made with Moromi Miso

Autumn eggplant with étuvée

[Meat Dish] Low-temperature cooked domestic beef fillet with aromatic vegetables and soy sauce koji sauce

[Meal] Mushroom rice with consommé flavor, served in a shellfish broth with truffle aroma.

[Dessert] Pastry chef's special dessert

[Optional Menu] *You can change or add to the following menu items for an additional charge.

Add abalone butter sauté (+1,800 yen)

〇(Meat dish) Change from domestic beef fillet to Japanese Black Wagyu beef fillet (+1,100 yen)