本日より、ご夕食の献立が「初夏」から「盛夏」へと移り変わりました。
里山の夏の味覚を、どうぞ心ゆくまでお楽しみくださいませ。

なお、お苦手な食材などがございましたら、どうぞご遠慮なくお申し付けください。

Starting today, our dinner menu has transitioned from “Early Summer” to “Midsummer.”
We invite you to savor the seasonal flavors of summer in the satoyama countryside.

If you have any dietary preferences or ingredients you prefer to avoid, please don’t hesitate to let us know.

盛夏お献立　Dinner Menu – Midsummer 2025

食前酒　　梅酒山桃割り
Aperitif:  Plum wine mixed with yamamomo (mountain peach)

旬  菜　　心太　牛すき玉締め　海老水晶　南京豆腐　白和え最中無花果生ハム　胡瓜昆布締め蛸梅肉　穴子笹寿司　鮎当座煮　枝豆茶巾
Seasonal appetizer: Tokoroten noodles, beef sukiyaki Chawan-mushi, shrimp crystal jelly cake, pumpkin tofu, prosciutto-wrapped fig on crispy monaka shell, vinegared cucumber with kelp and octopus with Japanese plum paste, anago (conger eel) sushi, Ayu-trout simmered in soy sauce, edamame Chakin cake,

造　里　　雅鯛　鮪　妻一色　※直予約、公式ウェブサイト予約、またお風呂付き客室ご利用のお客様には「馬刺 香味油」が付きます。
Sashimi:  Miyabi-dai(premium red sea bream), Chutoro (medium-fatty tuna)　※Guests who book directly, through our official website, or stay in a room with a private bath will receive “Basashi (horse sashimi) with aromatic oil” as a complimentary item.

吸　物　　玉蜀黍摺り流し　鱧　順才　陸蓮根
Soup:　Corn purée soup with hamo (pike conger), watershield and okra jerry

焼　物　　山女魚塩焼き　檸檬
Grilled dish:  grilled Yamame-trout with salt

蒸　物　　牛蒡饅頭　髢牛蒡　山葵
Steamed dish:  Burdock cake

替　鉢　　阿蘇美豚サラダ仕立て　※直接予約、公式ウェブサイトからのご予約、またはお風呂付き客室をご利用のお客様には、「味彩牛のサラダ仕立て」をご用意いたします。
Kawaribachi:  Asobiton Pork Salad Style
※Guests who book directly, through our official website, or stay in a room with a private bath will receive Ajisai Beef Salad Style instead.

留　椀　赤出汁
Closing soup:  red miso soup

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

水菓子　　あんみつ
Desert: Anmitsu
pumpkin ice cream, sweet red beans, plum jelly, melon, and apple