日本料理　波勢

-Appetizers-

Water spinach and squid dressed with chrysanthemum flowers

Chestnuts simmered in brandy

Pacific saury rolled in Yahatamaki

Quail egg curry flavor

Pear pickles

Skewers of fresh ginkgo nuts and black sesame gluten

Smoked salmon temari sushi

-soup-

Steamed conger eel and matsutake mushroom in earthenware pot

Tiger prawns, mitsuba, sudachi orange

-Zori-

Delicious seasonal foods

-Simmered dish-

Autumn salmon and radish (miso seasoned)

Pekoros Moroccan Ingen

Thread chili peppers

-pottery-

Seasonal recommendations

-Tableware-

Kobe beef steak with molokheiya grated yam

Red eggplant, paprika

-Fried food-

Deep-fried tilefish with yukari

Sukuna pumpkin, king oyster mushrooms, okra king

-Torikobachi-

Autumn mackerel raw sushi

Kaga cucumber, seaweed, and chrysanthemum

Ginger, myoga ginger, and seasoned vinegar

-meal-

Earthenware pot rice

-Water-

Seasonal sweets

The contents may change depending on the availability of ingredients.