ご夕食の献立が「春」から「初夏」に変わりました。

初夏の献立　
Seasonal Kaiseki for Early Summer

食前酒　　緑茶梅酒
Aperitif: Japanese plum sake mixed with green tea

旬 菜　　蛸膾　新じゃが芋琥珀寄せ　枝豆豆腐　牛すき玉締め
水前寺菜お浸し　柏寿し　丸十栂尾煮　鱧南蛮漬け　鴨瓜漬
Seasonal Appetizers:

• Tako Namasu (vinegared octopus)
• New potato in amber dashi jelly
• Edamame tofu
• Sukiyaki-style beef with egg
• Suizenjina (potherb mustard) ohitashi
• Kashiwa-zushi (oak leaf-wrapped sushi with smoked salmon)
• Sweet potato simmered in sweet soy
• Marinated hamo (pike conger) in sweet vinegar
• Duck with pickled gourd

造　里　　本日のお造り　妻一色
※直予約、公式ウェブサイト予約、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
Sashimi: Today’s seasonal selection, with assorted garnishes
*Guests who book directly via our website or reserve a room with a private bath will receive an additional dish of basashi (horse sashimi) with aromatic oil.

椀　物　　蕎麦豆腐　鶏吉野煮　冬瓜　茗荷　水雲　木の芽
Soup: Soba tofu, simmered chicken with Yoshino-style starch sauce, wax gourd, myoga ginger, mozuku seaweed, and kinome herb

焼　物　　山女魚塩焼き　檸檬
Grilled Dish: Salt-grilled yamame (mountain trout) with lemon

蒸　物　　牛蒡饅頭　髢牛蒡　山葵
Steamed Dish: Burdock dumpling with shredded burdock and wasabi

替　鉢　　鮎風干し揚げ　川海老 米茄子 石勺柏 蓬味噌
※公式ウェブサイト予約、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
Kawaribachi: Deep-fried sweetfish, river shrimp, eggplant, and okra with mugwort miso
*Guests who book via our official website or stay in rooms with private baths will receive grilled Ajisai beef with dashi broth instead.

留　椀　赤出汁
Closing soup: red miso soup

小国米あきげしき　自家製漬物
Local rice “Akigeshiki” and homemade pickles

水菓子　　冠茶水羊羹　西瓜
Dessert: Green tea Mizu-yokan (chilled sweet bean jelly) and watermelon

※アレルギーやお苦手な食材がございましたらお知らせください
※仕入れによって献立が変更になりますので予めご了承ください
*Please inform us of any food allergies or dietary restrictions in advance.
*Please note that the menu may change depending on seasonal ingredients and market availability.