<旬>

師走の献立(12月)

Shiwasu Menu (December)

<<先付>>

“Sakizuke” 

<香箱蟹外子餡掛け >

‘KOUBAKO crab with crab roe starchy sauce ’

<<煮物椀>>

“Nimonowan”

< 旬魚酒塩焼・淀大根>

  ‘Salt-grilled seasonal fish in sake / YODO radish  ’

<<造り>>

“Tsukuri”

<本日のお造り>

‘Selected sashimi‘

<<御凌ぎ>>

“Oshinogi”

<煮穴子飯蒸し>

‘Steam mochi rice with ANAGO eel ‘

<<八寸>>

“Hassun”

<七福菜盛り ・あんかけ>

‘Seven lucky vegetables platter’

＜鮟肝・金柑卸し・甲南漬＞

‘Monkfish liver / Kumquat with carrot puree / KONAN pickled ’

<いくら卸し・出汁巻玉子　　> 

‘Salmon roe radish puree / Japanese omelette ’   

<<揚物>>

“Agemono”

＜雲子天麩羅・海老芋・子持昆布>

‘SHIRAKO tempura / Shrimp taro / KOMOCHI kombu ’

<<進肴>>
“Susumezakana”

<松葉蟹・キャビア・聖護院蕪酢漬>

‘MATSUBA crab / Caviar / SHOGOIN Turnip ’

<<鉢物>>

“Hachimono”

<和牛しゃぶ吹雪餡かけ>    

‘WAGYU beef in shabu shabu with turnip starchy sauce’

<<食事>>

“Shokuji”

<鰤大根釜飯・漬物・味噌汁>

‘Pot rice of BURI with Japanese radish / Pickled / Miso Soup’

<<甘味と抹茶>>

“Kanmi & Matcha Tea”

<季節の果物 >

‘Seasonal fruits ’  

<和菓子>

‘Japanese sweet’ 

HKD$2680

(+10% Service Charge)