日本料理　白水

[Contents of the Kaiseki meal]

Appetizer: Mineoka Tofu with Red Caviar and Savory Broth

Squid with maple leaf dressing, Mugwort gluten dengaku

Kosode sushi, mukago shinjo, ginkgo nut skewers

Soup, earthenware pot soup, matsutake mushrooms, shrimp, conger eel, ginkgo nuts, mitsuba (Japanese parsley)

Sashimi (four kinds)

Hot pot dish: Live conger eel, onion, mizuna, maple leaf-shaped gluten, savory broth, condiments

Grilled dishes: Grilled barracuda, eel roll, lotus root, sudachi citrus.

Steamed dish: Steamed eel with mushroom sauce.

Fried food: Smelt tempura, three kinds of vegetables, fried tofu skin and fish paste rolls.

Vinegared dish: Crab meat, chrysanthemum dressing, tomato, chervil, Tosa vinegar jelly

Rice Sushi

To finish: Red miso soup

water seasonal food

*The head chef will personally select and serve seasonal ingredients.

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