＜秋のお献立＞
食前酒）梅酒柘榴酢割り
旬 菜）菊花和え　南京豆腐　柿白和え　鮭小袖寿　秋刀魚柚庵焼き　栗羊羹　干竹の子　零余子　胡桃飴煮　大黒湿地
造　里）間八　雅鯛　妻一式
※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）海老真丈　舞茸　銀杏　隠元　柚子
焼　物）山女魚塩焼き　檸檬
蒸　物）錦秋蒸し
替　鉢）銀鱈西京焼き　鶏塩麹揚げ　米茄子　無花果
※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）茸　汁
食　事）新米あきげしき　自家製漬物
水菓子）冠茶金時芋寄せ

＜Dinner menu for Autumn 2024＞

Aperitif: Japanese plum sake with pomegranate vinegar

Seasonal appetizer: Shungiku-flower salad, pumpkin tofu, persimmon with tofu sauce, salmon sushi, Sanma(saury fish) Yuan-yaki, chestnut Yokan, dried bamboo shoot, bulbil of Japanese yam,
walnut Ameni, Daikoku-Shimeji mushroom

Sashimi: Kanpachi(greater amberjack), Miyabidai(local seabream) with 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.

Bowl: prawn ball, Maitake-mushroom, ginkgo nut, green beans, Yuzu-citrus

Grilled dish: grilled Yamame-trout with salt, lemon

Steamed dish: beef tendon tofu with Kinshu sauce

Kawaribachi: Kawaribachi: grilled sablefish marinated with miso paste,
deep-fried chicken with salt-marinated rice malt, eggplant, fig
*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: Mushroom hot pot, lotus and tofu cake, Utsubo-eel

Local rice “Akigeshiki” and homemade pickles

Desert: Green tea and sweet potato mousse