Japanese Cuisine Mikawa

[Menu from November 1 to December 31] Small dish: Komatsuna and nameko mushroom ohitashi, Temari sushi three kinds, Shrimp, Ikura, Tai kombu-jime, Saba sujime hot pot, Ishikari hot pot, Salmon, Crab dumpling, Cabbage, Green onion, Daikon, Carrot, Shimeji, Tofu, Shirataki steamed dish, Chawanmushi, Crab sauce fried dish, Zangi, Salad, Yuzu salt meal, Udon, White rice <Selection>

Three types of small dishes, two types of simmered dishes, fried dishes, steamed dishes, rice, Hachijo soup, pickles, and sweets.

Plate: Omelette, Grilled Fish, Garnish, Salad, Fried Shrimp, Fried Chicken, Hamburger, French Fries. Sashimi: Tuna Sashimi. Rice: Five pieces of Rice Balls, Hatcho Miso Soup. Dessert or Ice Cream. Drink: Orange Juice.

[November 1 - December 31 Menu] Appetizers: Matsumae Pickles, Sweet Boiled Shishamo, Muroran Specialty Grilled Chicken, White Fish with Crab Sauce, Hokkai Chicken Meatballs, Scallop with Kanazawamiso Dressing. Sashimi: Today's Catch (2 types), Mountain Wasabi and Garnish. Simmered Dishes: Winter Vegetables and Bacon Cream Stew, Sweet Potato, Turnip, Carrot, Cauliflower, Mushroom, Parsley Powder. Fried Dishes: Tempura (Ankou, Shrimp, Burdock, Arugula), Grated Daikon and Tempura Sauce. Steamed Dish: Chawanmushi. Main Dish: Squid Rice, Hachijo Soup, Pickles. Dessert: Seasonal Dessert.

Using domestic eel! *Unaju is also available for takeout. (Includes pickles) - Domestic eel unaju, soup, pickles

Using domestic eel! - Domestic eel hitsumabushi - Soup - Condiments - Broth - Pickles... 4,000 yen Bamboo... 5,000 yen Pine... 6,000 yen

Grilled domestic beef, 80g of domestic beef, grilled vegetables, small bowl salad, chawanmushi, rice, Hachijo miso soup, pickles

[November 1 - December 31 Menu] Small Dishes: Ankou Liver with Ponzu, Crab Miso Tofu, Matsumae-zuke Sashimi, Today's Fresh Catch (2 types), Shredded Mountain Wasabi, Grilled Dish: Grilled Yellowtail with Cheese, Okara Cakes with Mustard Sauce, Young Ginger, Simmered Dish: Cod with Winter Vegetables in Black Vinegar Sauce (Daikon, Chinese Cabbage, Carrot, Komatsuna), Fried Dish: Fried Small Scallops and Celery with Arugula, Grated Daikon, Tempura Sauce. Meal: Tokachi-style Pork Rice Bowl or Salmon Rice. *Please choose one at the table. Pickles, Hatcho Miso Soup, Dessert of the Season. Weekday Special: Weekdays... 4800 yen, Weekends... 5000 yen.

[November 1 - December 31 Menu] Appetizer: Monkfish liver with daikon, Sweet shrimp, Sprouts, Soup: Crab cake with grilled millet gluten, Autumn carrot, Celery, Yuzu sashimi: Yellowtail, Tuna, Spicy daikon, Grilled seasonal vegetables: Grilled Spanish mackerel, Sweet potato with honey, Pickled ginger, Steamed dish: Steamed white fish and lotus root cake with silver sauce, Wasabi side dish: Fried monkfish and bacon with yuba, King oyster mushroom, Maitake mushroom, Green chili, Red grated daikon, Dipping sauce, Rice: Chicken rice with seasonal vegetables, Hatcho miso soup, Pickles (fried tofu, carrot, burdock, shimeji mushroom, konjac), Green onion, Seasonal dessert: Seasonal fruit

Appetizer: Assorted five types; Sashimi: Assorted three types; Grilled dish: Mikiwa beef gold; Hida beef A5 grilled shabu-shabu tasting; Shrimp, octopus, grilled vegetables; Condiments, ponzu steamed dish: Chawanmushi with sauce; Main dish: Shrimp, white fish, three types of vegetables, grated daikon, tempura dipping sauce; Rice dish: Domestic eel hitsumabushi, condiments, broth, pickles; Dessert: Seasonal dessert.

[November 1st - December 31st Menu] Appetizer: Botan shrimp and steamed sea urchin with snow view, Kazunoko with Mibuna in Tosa dressing, Ankimo with ponzu, Inka potato dengaku with yuzu miso, Lily bulb and persimmon white dressing. Soup: Fresh cod and cod milt in grated daikon style, Cod, cod milt, turnip, Japanese butterbur, and kinome garnish. Tuna, grilled octopus, and scallop with kelp, wasabi. Grilled dish: Komai dried overnight, Masu pickles, Shichimi mayonnaise, lemon. Side dish: Simmered skate and daikon with horenso, shredded ginger, yuzu. Main dish: Deep-fried hokke, maitake mushrooms, shiitake mushrooms, green chili, and sudachi. Wagyu grilled with vegetables, ponzu, grilled flavor, rock salt, and wasabi. Rice: Mini pork bowl, Haccho miso soup, pickles, condiments: wasabi, sansho, shiso, shredded green onion, shichimi. Dessert: Seasonal fruit.

Appetizer: Botan shrimp and steamed sea urchin snow view, Kazunoko with Mibuna in Tosa dressing, Ankimo with ponzu, Inka no Mezame dengaku (yuzu miso), Lily bulb and persimmon white dressing. Soup: Fresh cod and cod milt in grated daikon style, Cod, cod milt, turnip, warabi, and kinome served. Grilled items: Seared tuna, grilled octopus, and scallops with kelp, mountain wasabi. Side dishes: Komai dried overnight, Masu pickles, Shichimi mayonnaise, lemon. Main dish: Simmered skate and daikon with horenso, shredded ginger, yuzu. Strong dish: Deep-fried hokke, maitake, shiitake, green chili, and sudachi. Rice: Mini pork bowl, Hachijo soup (rock seaweed), pickles, condiments (mountain wasabi, sansho, shiso, shredded scallions, shichimi). Dessert: Haskap jelly, strawberries, condensed milk, mint, milk ice cream with red melon sauce.