ご夕食が3月1日より春の献立に変わります　山の春の味をご堪能ください
Dinner will change to the spring menu. Enjoy the taste of spring.

 

食前酒/ 梅酒
Aperitif:  Japanese plum sake

旬菜/ 千草和え　若採り胡瓜　桜花羹
湯葉豆腐 土筆　稚鮎踊り揚げ
ちらし寿司　桜佃煮
鯉松前　うるい　蛍烏賊
Seasonal appetizer: Chigusa-ae salad, young cucumber, Sakura jerry,
Yuba-tofu and Tsukushi, deep-fried young Ayu-trout,
Chirashi-sushi, Sakura Tsukudani,
Koi(carp) Matsumae sushi, Urui, Hotaru squid

造里/ 馬刺（直予約もしくは風呂付客室のみ）
雅鯛　鱒　烏賊　蒟蒻
Sashimi:  young sea-bream, Masu-trout, squid, Konjak
BASASHI(horse meat sashimi) *only for guests from direct reservation or staying in the room with private bath

椀物/ 若草蕨　穂筍　白髪葱　花弁人参　あられ
Soup:  spring mountain vegetables

焼物/ 山女魚塩焼き　檸檬
Grilled dish:  grilled yamame-trout with salt

蓋物/ 桜蒸し
赤魚　筍　道明寺麩  菜の花　山葵
Steamed dish:  fish and bamboo shoot Sakura-mushi

台の物/ 春野菜と大阿蘇鶏摘入鍋　薬膳仕立て
Hot pot:  spring vegetables and O-Aso chicken dumpling

揚物/ 白魚　桜海老　たらの芽　桜葉
※直予約もしくはお風呂付客室のお客様は替鉢に変更となります
（替鉢/ 阿蘇あか牛ステーキ　香味野菜　麦焼おこげ）
Deep-fried dish: Shirauo(ice fish), Sakura-shrimp and Taranome(sprout of Tara tree)
*It is changed to Kawaribachi for guests from direct reservation or staying in the room with private bath
(Kawaribachi: Local beef, Aso Aka-ushi steak)

食事/ 小国米白御飯　香の物
Rice and pickles

留椀/ 袱紗味噌仕立て
Miso soup

水菓子/ 峰岡豆腐　黒蜜  苺　オレンジ　黒豆
Desert:  Mineoka-tofu(milk jerry) and Kuromitsu sauce