5月1日よりご夕食の献立が変わりました。春～初夏の山の恵みをご堪能ください。

食前酒　/　杏酒
Aperitif:  Anzu-shu(apricot sake)

先　附　/　皐月豆腐
Small appetizer:  Satsuki tofu(broad bean tofu)

前　菜　/　とろとろ湯葉　梅ジュレ　楓
稚鮎南蛮漬け　鱒茗荷寿し　香煎焼き　セロリ山葵海苔
花丸胡瓜　もろみ添え
Appetizer:  Torotoro Yuba(tofu skin) with Japanese plum gelee
young sweetfish Nanbanzuke, trout and Myoga sushi, Kosen yaki, celery with Wasabi and Nori
cucumbers with Moromi miso

造　り　/　熊本名産馬刺　たてがみ　他あしらえ
刺身蒟蒻　酢味噌　枸杞の実
Sashimi:  “Basashi” (raw horse meat)  *please eat with ginger and onion dipping in soy sauce.
Sashimi konjak, vinegared miso, goji berry

椀　物　/　蓮根真丈の吸物
Bowl:  lotus root dumpling soup

焼　物　/　山女魚塩焼き
Grilled dish:  grilled yamame-trout with salt

替　鉢　/　阿蘇あか牛のステーキ
Main dish:  Aso red beef steak
※こちらはお風呂付客室、もしくは公式ＨＰ・お電話でのご予約限定です
This is only for the guests in the room with a private bath or the guests who made a reservation by our web site or e-mail.

冷　鉢　/　山菜　モロヘイヤ饂飩
Cold dish:　mountain vegetable and mulukhiya Udon noodle

揚　物　　/　本日の山菜天婦羅
Deep flied dish:  seasonal vegetable Tempura

御飯・留椀　/　小国米白御飯　つわ蕗と南関揚げの味噌汁
Rice and miso soup

香の物　/　季節の三種
Pickled dish:  seasonal pickles

デザート　/　小国ジャージー牛乳プリン　西瓜
Desert:  Oguni Jersey milk pudding, water melon