本日よりご夕食が春の献立に変わります。
里山の春をお楽しみいただければ幸いです。

食前酒）　檸檬酒
旬 菜）　鮭小袖寿し　馬燻製　彩淡雪　菜花お浸し　桜豆腐　竹の子旨煮　公魚酢浸し　田芹粒貝酢味噌掛け
造　里）　鰹　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）　鯛　玉子豆腐　梅素麺　竹の子　菜花　木の芽
焼　物）　山女魚塩焼き　檸檬
蒸　物）　蕗饅頭　芥子　花弁人参
替　鉢）　羽二重豆腐　木の芽味噌焼き　蓮根東寺揚げ　白魚　草蘇鉄
※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「味彩牛焼浸し」となります。
台の物）　鶏摘入鍋
食　事）　小国米あきげしき
香の物）　自家製盛り合せ
水菓子）　冠茶苺寄せ

Aperitif:　lemon-shu

Seasonal appetizer:　Salmon sushi, smoked horse meat, Awayuki, Nanohana-flower salad, Sakura tofu, Bamboo shoot Umani, pickled Wakasagi(Japanese smelt) with vinegar, Tazeri(Japanese parsley) and Tsubugai(whelk) salad with vinegared miso

Sashimi:　Katsuo(bonito), squid with Ponzu(soy sauce with citrus vinegar)
*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:　sea-bream and egg tofu soup

Grilled dish:　grilled Yamame-trout with salt

Steamed dish:　Fukinoto(flower bud of a giant butterbur) cake with Japanese mustard

Kawaribachi:　Habutae tofu and Kinome-miso(miso paste with leaf bud of Japanese pepper)
*It changes to “grilled Ajisai-gyu(local beef) with dashi soup” for the guests who made a reservaiton by our website, by direct reservation, or who reserved rooms with private bath.

Dainomono:　chicken dumpling hot pot

rice and homemade pickles

Desert:　green tea and strawberry mousse