日本料理幸と香と

The meal begins with appetizers and includes seasonal dishes such as soup, sashimi, grilled dishes, and meat dishes.

*Content may vary from day to day.

November Kaiseki

Menu

<Appetizer>

Sesame tofu

Blanched mushrooms and chrysanthemum greens

Fig Dengaku

Kosode Sushi

Sweetfish with roe, simmered in Arima style

Snow crab kinuta roll

Simmered silver clams from Nose

<Soup>

Thin kudzu starch

Grilled sweet sea bream, carrots, maitake mushrooms, chives, yuzu citrus.

<Sashimi>

Assortment of three dishes

Tosa soy sauce (with condiments)

<Simmered dishes>

Lotus root dumplings stuffed with duck meatballs

Crab sauce, rice crackers, grated ginger

<Main dish>

Japanese Black Wagyu Beef, slow-cooked at low temperature.

Grilled turnips with moromi (fermented soybean paste)

Thick grilled egg

Grated onion

<Meals>

Today's rice cooked in a pot

Red juice

Ingredients

<sweetness>

Seasonal Assortment