RISTORANTE IL NODO

This will be the quintessential healing Italian course, with vegetables as the main ingredient, selected from the ingredients in season now. From August to September, Kamakura prawns (lobster) and summer vegetables; from October to November, black abalone and autumn flavors; from March to April, natural wakame seaweed, kama-age baby trout, bamboo shoots, asparagus, and young sweetfish; from May to August, blue-ringed squid, seaweed, octopus, and sweetfish; you can enjoy all the tastes of the season. Amuse March : Arugula from Yokota Gardening, chrysanthemum potatoes, couscous salad and carpaccio of fresh fish of the day, white asparagus and freshly picked nobile, cured ham and foam, shellfish March : Active turban shell from Kotsubo fishing port, potatoes, almond butter, grilled in a jar, 3 hours steamed top quality black abalone, root celery and apple purée Appetizer 13th : Ayu fish, green asparagus, spring vegetables, bergamot and citrus - Appetizer 23rd : Sagoichi, komatsuna, green mustard - Appetizer 33rd : Fresh fish from Kotsubo fishing port, kadaif, carrots from Watanabe farm - Appetizer 4th : Tagine nabe with flatfish, clam, asari, new seaweed from Kotsubo fishing port and leeks from Watanabe farm Pasta March : Homemade tagliatelle, seasonal firefly squid, leaf radish - Main dish March : Iwate shorthorn beef sirloin, straw, rape blossoms, fresh onion and spring - Dessert: Panna cotta with tonka bean, red turnip, sansho (Japanese pepper) Spring comes with butterbur flower, salt, semifreddo - Bread Homemade focaccia, rye bread - After dinner drink MUI's omakase roasted coffee, cold hojicha from Okuyame, Fukuoka Prefecture, Japanese black tea from Yabukita, naturally grown in Kumamoto Prefecture (+100 yen)