ご夕食が初夏の献立に変わりました。
里山の爽やかな風を表現しました。お楽しみいただければ幸いです。

食前酒）梅酒葡萄酢割り

旬　菜）水前寺菜と蛸のお浸し　枝豆豆腐　燻し鮭柏寿し　鰹山掛け　厚焼玉子　豌豆黄身酢　粕瓜東寺　川海老艶煮　葡萄水晶

温　菜）羽二重蒸し　生姜餡掛け
　
造　里）雅鯛　間八　烏賊　妻一色
※直予約や公式ウェブサイト予約のお客様、またお風呂付客室をご予約のお客様には「馬刺 香味油」が付きます。

椀　物）蓬真丈　穴子風干し　姫玉蜀黍　茗荷

焼　物）山女魚塩焼き　檸檬

蒸　物）蕗饅頭　山葵　三つ葉

台の物) 阿蘇美豚しゃぶしゃぶ
※直予約や公式ウェブサイト予約のお客様、またお風呂付客室をご予約のお客様は「味彩牛しゃぶしゃぶ」となります。

御　飯）小国米あきげしき
香の物）まっちゃん漬け　自家製盛り合わせ

水菓子）胡麻杏仁　西瓜

Aperitif: Ume-shu(Japanese plum sake) with grape vinegar

Seasonal appetizer: Suizenjina and octopus salad, Edamame tofu, smoked salmon sushi,
Katsuo(bonito) and Yam-potato salad, egg cake, green peas with egg sauce
pickled Uri and Yuba(tofu skin), Kawa-ebi(river shrimp), grape jelly

Onsai: beef tendon Habutae-mushi(steamed tofu) with ginger sauce

Sashimi: Miyabi-dai(local sea-bream), Kanpachi(amberjack), squid with soy sauce and Wasabi
*Basashi(raw horse meat) is added to the guests who made a reservaiton by our website, by direct reservation, or who reserved rooms with private bath.

Bowl: Yomogi(wild vegetable) dumpling soup
Anago-eel, baby corn, Myoga-ginger

Grilled dish: grilled Yamame-trout with salt

Steamed dish: Fuki no to (butterbur sprout) dumpling, with Wasabi

Dainomono: Asobi-ton (local pork) shabu-shabu
*It changes to “Ajisai-gyu(local beef) shabu-shabu” for the guests who made a reservaiton by our website, by direct reservation, or who reserved rooms with private bath.

rice and homemade pickles

Desert: Sesame almond jelly, water melon