日本料理　五感

Menu for one day (example)

*Menu may change depending on season and stock.

(appetizer)

Made with Daiaki persimmons, mushrooms, various mushrooms, and steamed abalone that has been steamed for 3 hours.

Shiraae topped with citrus jelly

(Bowl)

A bowl of the best dashi stock, natural maitake mushrooms and scallops, and turnips made with thin kudzu

(Five sense style sashimi)

Yaitogatsuo and Akou (from Kumamoto) are prepared in various ways by arranging them, aging them, roasting them with straw, and interacting with the ingredients.

(Ryogi)

Steamed Shirako sushi cooked at low temperature in a yuzu pot.black shichimi

(Charcoal-grilled)

Grilled barracuda from Kumamoto with Inca awakening potato sauce and chestnut powder.fried ginkgo nuts

(stir together)

Shrimp sweet potato from Shizuoka, Kamo eggplant and white sesame sauce, needle yuzu

(Meat dish)

Grilled pork leaf with vegetable miso and fillet of red beef from Kumamoto and 20 kinds of ingredients

(Five senses specialty earthenware pot rice)

Saikyo-yaki rice with various mushrooms and mackerel, red soup stock, and pickled vegetables

(sweetness)

Pear and Arao pear pudding.champagne jelly rack