ご夕食が冬の献立に変わりました。
里山の冬の会席で心も体も温まっていただければ幸いです。

食前酒）柚子酒
旬 菜）はりはりお浸し　丸十茸白和え　百合根豆腐　里芋彩揚げ　大黒湿地　公魚有馬煮　甘酒蕪寿し　河豚友禅　豌豆　
造　里）雅鯛　間八　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）霙仕立て　蕪　蟹真丈
焼　物）山女魚塩焼き　檸檬
蒸　物）羽二重豆腐　銀餡　芥子
替　鉢）鱓 海老芋田楽
※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「味彩牛朴葉焼き」となります。
台の物）阿蘇美豚しゃぶしゃぶ
食　事）小国米あきげしき
香の物）自家製盛り合せ
水菓子）南京プリン　林檎　苺

Aperitif: Yuzu-shu(Yuzu citrus sake)
Seasonal appetizer: Mizuna Harihari salad, sweet potato and Shimeji-mushroom with tofu sauce,
lily bulb tofu, Satoimo(Japanese yam-potato), Daikoku-shimeji mushroom, smelt Arima-ni,
turnip sushi, Fugu(blowfish) cake with egg-yolk vinegar sauce, green peas
Sashimi: Miyabi-dai(local sea-bream), Kanpachi(amberjack) 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: Mizore(grading turnip) soup
Grilled dish: grilled Yamame-trout with salt
Steamed dish: Habutae tofu with Gin-an
Kawaribachi: Utsubo(moray eel) and Ebi-imo(Japanese taro potato)
*It changes to “Ajisai-gyu(local beef) Hoba-yaki” for the guests who made a reservaiton by our website, by direct reservation, or who reserved rooms with private bath.
Dainomono: Aso pork Shabu-Shabu
rice and homemade pickles
Desert: pumpkin pudding, apple, strawberry