<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’

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<<煮物椀>>

“Nimonowan”

<きんき酒塩焼‧ 淀大根>

  ‘Salt-grilled kinki with sake / Yodo radish   ’

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<<造り>>

“Tsukuri ”

<本日のお造り>

‘Selected sashimi’

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<<御凌ぎ>>

“Oshinogi”

<煮穴子飯蒸し>

‘Steam mochi rice with Anako eel ’

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<<八寸>>

“Hassun”

<七福菜盛り>

‘Shichifuku vegetables platter’

＜鮟肝‧金柑卸し‧甲南漬＞

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

<松葉蟹‧青瓜‧三文魚子> 

‘Matsuba crab / Cucumber /   Salmon roe’    

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<<揚物>>
“Agemono”

<雲子天麩羅‧海老芋‧子持昆布> 

‘Shirako tempura / Shrimp taro / Komochi kombu’

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<<箸休め>>
“Hashiyasume”

<松葉蟹‧聖護院蕪> 

‘Matsuba crab /  SHOGOIN Turnip ’

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<<鉢物>>

“Hachimono”

<和牛すきしゃぶ吹雪餡かけ>     

‘Wagyu beef sukishabu with turnip starchy sauce’

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<<食事>>

“Shokuji”

<鰤大根釜飯‧漬物‧味噌汁>　

‘Buri and Japanese radish pot rice / Pickled Miso Soup’

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<<甘味と抹茶>>

“Kanmi & Matcha tea”

<季節の果物>

‘Seasonal fruits’   

<和菓子>

‘Japanese sweet’   

<抹茶>

‘Matcha Tea’   

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HK$2,680

(+10% Service Charge)