日本料理　白水

[Kaiseki menu June]

Appetizer: Shinjunsai, Tomato Tofu, Biwa Egg

Small pieces of eggplant with colorful vegetables

Sashimi Sea bream, tuna, clams, prawns

Grilled sweetfish with salt, kinome miso, fried sweetfish with kelp

Kyara butterbur underground lemon

Simmered dish: Steamed sweetfish with Domyoji oak leaf and wasabi

Strong dish: Wagyu beef loin cooked at low temperature

Aromatic vegetables with Chaliapin sauce

Fried food Shrimp Maruju Green pepper Young corn

Fried brown rice with mustard lotus root and tempura dashi

Vinegared dish, conger eel, pickled plum

Rice: Dried sardines and Japanese pepper rice

Stop bowl with cloth

Assortment of three kinds of pickles

Seasonal fruits

Our chef personally selects seasonal ingredients for each meal.

Please let us know in advance if you have any preferences or allergies.