Menu for March (March 3rd to March 31st) Chopsticks included Surf clam, flower wasabi, sea urchin salad, rape blossoms appetizer Appetizer Rolled shrimp, tempura beans, temari sushi, deep-fried octopus with lily petals, grilled conger eel and asparagus, two-tone egg soup Dishes Clear soup Sakura half-flat clam, mountain angelica, bracken, gold leaf, red sea bream, first bonito, ink squid, thin fish, garnishes Real wasabi Boiled in raw soy sauce Dishes Bamboo shoots, wakame seaweed, simmered rockfish yolk, long butterbur, cherry blossom glutinous rice, grilled kinome Dishes Grilled Spanish mackerel with kinome miso, dried radish pickles, spring cabbage with plum sauce Deep-fried Sakura sesame tofu batter, kogoumi, butterbur sprouts, strong Appetizers Hida beef inner thigh roast beef Grilled new onion, green chili pepper, tomato, wasabi, rose salt, soy sauce sauce. Rice: Grilled cherry salmon kinome, silken skin, rice topped with butterbur, soup with red miso (nameko, tofu, mitsuba, powdered sansho pepper). Accompaniments: Three kinds of fruit: sake lees ice cream, red bean, strawberry, kiwi, kinako, mint. *The menu may change depending on the ingredients on the day.

*This course comes with a special lowest price guarantee (1,500 yen off per person) [only available on our website]. Menu (March 3rd to March 31st) Chopsticks included Sakura sesame kudzu nagashi, tofu skin tea skin, kogomi appetizer Appetizers Rolled shrimp, tempura beans, temari sushi, deep-fried octopus with flour, lily petal root, grilled conger eel and asparagus, two-tone egg soup Dishes Clear sakura half-sized dish, clams, mountain angelica, bracken, gold leaf, red sea bream, first bonito, ink squid, ark shell, garnish set, real wasabi, raw soy sauce Boiled dishes Bamboo shoots, wakame seaweed, simmered rockfish yolk, long butterbur, cherry wheat gluten, grilled kinome Dishes Grilled kelp with sake lees and Saikyo-style miso, split dried daikon pickles, spring cabbage with plum sauce Appetizers Hand-made soba noodles, beaten bracken, flower wasabi, strong soba broth Appetizers Special Matsusaka beef steak, grilled Kyoto turnip, fuki miso Hon-wasabi, rose salt, soy sauce. Meal: Grilled Sakuramasu salmon with kinome skin and butterbur topped with rice. Soup: Red miso sauce (nameko, tofu, mitsuba, powdered sansho pepper). Accompaniments: Three kinds of desserts: panna cotta, Hassaku jelly, mint sweet, homemade sakura mochi. *The menu may change depending on the availability on the day.

*This course comes with a special lowest price guarantee (1,500 yen off per person) [only available on our website]. Menu (March 3rd to March 31st) Chopsticks included Sakura sesame kudzu nagashi, tofu skin tea skin, kogomi appetizer Appetizers Rolled shrimp, tempura beans, temari sushi, deep-fried octopus with flour, lily petal root, grilled conger eel and asparagus, two-tone egg soup Dishes Clear sakura half-sized dish, clams, mountain angelica, bracken, gold leaf, red sea bream, first bonito, ink squid, ark shell, garnish set, real wasabi, raw soy sauce Boiled dishes Bamboo shoots, wakame seaweed, simmered rockfish yolk, long butterbur, cherry wheat gluten, grilled kinome Dishes Grilled kelp with sake lees and Saikyo-style miso, split dried daikon pickles, spring cabbage with plum sauce Appetizers Hand-made soba noodles, beaten bracken, flower wasabi, strong soba broth Appetizers Special Matsusaka beef steak, grilled Kyoto turnip, fuki miso Hon-wasabi, rose salt, soy sauce. Meal: Grilled Sakuramasu salmon with kinome skin and butterbur topped with rice. Soup: Red miso sauce (nameko, tofu, mitsuba, powdered sansho pepper). Accompaniments: Three kinds of desserts: panna cotta, Hassaku jelly, mint sweet, homemade sakura mochi. *The menu may change depending on the availability on the day.

Menu for March (March 3rd to March 31st) Chopsticks included Surf clam, flower wasabi, sea urchin salad, rape blossoms appetizer Appetizer Rolled shrimp, tempura beans, temari sushi, deep-fried octopus with lily petals, grilled conger eel and asparagus, two-tone egg soup Dishes Clear soup Sakura half-flat clam, mountain angelica, bracken, gold leaf, red sea bream, first bonito, ink squid, thin fish, garnishes Real wasabi Boiled in raw soy sauce Dishes Bamboo shoots, wakame seaweed, simmered rockfish yolk, long butterbur, cherry blossom glutinous rice, grilled kinome Dishes Grilled Spanish mackerel with kinome miso, dried radish pickles, spring cabbage with plum sauce Deep-fried Sakura sesame tofu batter, kogoumi, butterbur sprouts, strong Appetizers Hida beef inner thigh roast beef Grilled new onion, green chili pepper, tomato, wasabi, rose salt, soy sauce sauce. Rice: Grilled cherry salmon kinome, silken skin, rice topped with butterbur, soup with red miso (nameko, tofu, mitsuba, powdered sansho pepper). Accompaniments: Three kinds of fruit: sake lees ice cream, red bean, strawberry, kiwi, kinako, mint. *The menu may change depending on the ingredients on the day.

*The menu is an example of one day ■ Appetizers Assorted seasonal vegetables ■ Soup Seasonal bowls ■ Sashimi Chef's recommended seafood platter ■ Simmered dishes Boiled seasonal vegetables ■ Grilled fish Today's grilled fish ■ Strong side dishes Recommended dishes ■ Meals ■ Water sweets

■箱の大きさ：縦16㎝ × 横16㎝ × 高さ6.7㎝
■内容量：鮑（130～150g）×2個、すりおろし本山葵（20g）
■原材料：鮑、酒、しょうゆ（大豆、小麦含む）、昆布、山葵
■要冷凍、－18℃以下で保存　約二週間

（箱の大きさ：縦 24㎝ × 横 37㎝ × 高さ 6㎝ ）

（箱の大きさ：縦24㎝×横28.5㎝×高さ5.5㎝ ）