日本料理　白水

[Meal contents January/February]

Appetizer: Black sesame tofu, wasabi, herring roe with white dressing

Assortment of three kinds of sashimi and garnish

Grilled food, Sagoshi soy sauce and koji pickled fish, red and white kamaboko, basement

Hotpot: Sangen pork firmness

Steamed dish: Chawanmushi with a thin sauce

Fried food shrimp baby corn pumpkin green chili

Rice, small sardine rice, pickles

Final bowl: Red miso soup

Dessert Seasonal

・The chef personally selects and serves seasonal ingredients.

・Please let us know your preferences and allergies in advance.

·The photograph is an image.