ご夕食が夏のお献立にかわります。

食前酒　　紅茶梅酒
Aperitif:  Kocha Ume-shu(Japanese plum sake with black tea)

先　附　　玉蜀黍豆腐　夏野菜餡掛け
Small appetizer:  corn tofu with summer vegetable sauce

肥後の旬菜　　順才酢白木耳　阿蘇馬佃煮 鴨ロース
天の川　海老　針生姜 叩き陸蓮根　いくら　美味出汁
天草魳小袖寿司　大根香煎まぶし　沢蟹
Appetizer:  Junsai(watershield) and Kikurage-mushroom salad, horse meat Tsukudani, roast duck,　AMANOGAWA jelly(prown, ginger, lotus route, salmon roe with fish soup)
Amakusa Kamasu(barracuda) sushi, Japanese radish with dried mullet roe., river crab

造里二種　　間八　鱒　湯葉　蓮芋　色紙大根　縒りビーツ　山葵
熊本名産馬刺し　アンティーブ　玉葱　香味油
Sashimi:  amberjack, trout, tofu skin, Daikon radish, beet
BASASHI(raw horse meat); special products in Kumamoto

椀替り　　南京すり流し　黒タピオカ　陸鹿尾菜　青竹盛り
Bowl:  pumpkin soup with tapioca

焼　物　　山女魚塩焼き　香母酢　はじかみ
Grilled dish:  grilled yamame-trout with salt, Kabosu citrus, Hajikami ginger

炊き合せ　　湯葉　里芋　小茄子　海老　茗荷　隠元　べっこう餡
Takiawase:  Tofu skin, Japanese taro potato, eggplant, prown,
Myoga ginger, Ingen beans with Bekkou souce

揚　物　　玉蜀黍と枝豆岩石揚げ　帆立かるかん揚げ
Deep-flied dish:　corn and Edamame beans, scallop and Japanese yam potato

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替　鉢　　阿蘇あか牛ステーキ　甘長唐辛子　色彩野菜　刻み山葵
Kawaribachi: Aso Akaushi(beef) steak with seasonal vegetable, Wasabi）

酢　物　　錦糸瓜　若布麺　天草鱧　胡瓜　梅肉　花穂　加減酢
Vinegared dish:  Kinshiuri(spaghetti squash), seaweed noodle,
Hamo(pike conger) with Japanese plum

御飯・香の物・留椀　　小国米白御飯　季節の漬物　赤出汁味噌汁
Rice and miso soup, seasonal pickles

水菓子　　塩アイスクリーム　オレンジチップ　抹茶ソース
Desert:  Oguni Jersey milk pudding, water melon