日本料理　波勢

-Appetizers-

Komatsuna and autumn leaves in the burnt land

Reiyoko Shinjo Shinda Maki

Maruju boiled in grenadine syrup

Persimmon egg

Awaji carrot jelly

To Shirawa, a persimmon and ginkgo restaurant

Grilled Pacific saury sushi

-soup-

Steamed eel and matsutake mushroom in earthenware pot

Tiger prawns, mitsuba, sudachi orange

-Zori-

Delicious seasonal foods

-Simmered dish-

Kurama-style boiled red sea bream

Grilled tofu Shimonita konnyaku

Akishima Sasage tree buds

-pottery-

Seasonal recommendations

-Tableware-

Kobe beef steak with porcini sauce

Northern Ruby Yellow Ginseng

watercress

-Fried food-

Fried scallops from a good harvest

Willow lotus root Shirakami maitake mushroom Chrysanthemum leaves

Awaji seaweed salt

-Torikobachi-

Grilled sea bream marinated in vinegar

Hebesu-flavored jelly

Grilled eggplant, yellow beetroot, and chrysanthemum

-meal-

Earthenware pot rice

-Water-

Seasonal sweets

The contents may change depending on the availability of ingredients.