日本料理　波勢

~◇Course Contents◇~

Appetizer: Grilled and marinated bonito greens and dried squid

Grilled soft milt tofu with yolk

Cauliflower Koshu stew

Awaji Beef Matsukaze

Persimmon jelly

Skewers of kelp roe and red konjac

Sea bream escabeche

Bowl of crab and yam

Extra large nameko mushrooms, red kidney carrots, princess turnip

Dew ginger

Sashimi: Delicious seasonal food

Simmered red snapper and radish in miso

Deep-fried tofu, maple leaf gluten, bok choy

Frozen Yuzu

Grilled dishes Seasonal recommendations

Kobe beef steak with porcini sauce

Wada Gobou Palermo

Micro chrysanthemum

Fried food Kumoko tempura

Kaga lotus root, Gorojima Kintoki, Kintoki grass

Awaji Seaweed Salt Lemon

Toribachi: monkfish liver and Sankan parsley dressed with ponzu sauce

Light onion, peach turnip

Meal: Earthenware pot rice

Delicious seasonal sweets

*The contents may change depending on the availability of ingredients.