ご夕食が夏の献立に変わりました。

食前酒）緑茶梅酒
旬 菜）心太　松前和え　玉蜀黍豆腐　鮭笹寿し　厚焼き玉子　無花果白和え　丸十栂尾煮　鱧玄米香煎揚げ　鴨緑酢掛け
造　里）間八　天草産蛸湯引き　とろ湯葉　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）鱸　冬瓜　遠山椎茸　茗荷　酢橘
焼　物）山女魚塩焼き　檸檬
蒸　物）牛蒡饅頭　三つ葉　辛子
酢　物）鱧　錦糸瓜　胡瓜　彩卸し
台の物）阿蘇美豚しゃぶしゃぶ　柚子胡椒
※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）小国米白御飯
香の物）まっちゃん漬け　自家製漬物
水菓子）葡萄ゼリー　ヨーグルトクリーム

Aperitif: Japanese plum sake mixed with green tea
Seasonal appetizer: Tokoroten(seaweed jelly), Konbu-seaweed salad, corn tofu, salmon sushi, egg cake, fig salad with tofu cream, sweet potato, deep-fried Hamo(sea eel) with brown rice, duck with cucumber sauce
Sashimi: Kanpachi(amberjack), Amakusa octopus, Yuba(tofu skin) with Wasabi and soy sauce
*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.
Soup: Suzuki(sea bass), Togan(wax gourd), Shiitake-mushroom cake
Grilled dish:　grilled Yamame-trout and lemon
Steamed dish:　burdock cake
Vinegared dish: Hamo(sea eel), Kinshi-uri(spaghetti squash), cucumber
Dai no mono: Asobi-ton(local pork) shabushabu
*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 Japanese homemade pickles
Desert: grape jelly with yogurt sauce