Cocina Japonesa Sanmei

Enjoy the sumptuous seasonal delicacies of the Sansyu region in a course named after the Sansyu name. Appetizer 1, Celery and soup stock 1, Persimmon and spinach with sesame paste 1, Hokiyori clam, leek and vinegared ankimo 1, Seared mackerel canape 1, Tatami sardine bowl with chicken, ground turnip, grilled eggplant, shiitake mushroom, aoki mushroom, yuzu zori, three kinds of seasonal sashimi, vegetables, wasabi and red pepper, sweet sea bream and oyster with white miso, wax gourd, grilled white onion, chrysanthemum greens, yuzu yaki, Hiroshima beef roast beef with sukiyaki sauce, hot egg, cod roe and yam wrapped in yuba, vinegared shishito pepper, scallop roasted with sake, crab jelly, lotus root, broccoli, sprouts, rice cooked with specially grown rice and sweet potato, pickles, tome bowl, red miso soup, water sweets, cheese mousse, purple sweet potato cream, chestnuts with astringent skin, green tea ice cream, green tea ice cream, sweetened sesame seeds and green tea

This is a gorgeous lunchtime popular haiku gozen with seasonal fried dishes and seasonal small bowls of cooked food added.

The menu is suitable for both men and women, and includes a colorful assortment of appetizers using a variety of seasonal ingredients. This mini lunchtime course is suitable for various occasions, such as entertaining guests at lunchtime, a meeting, an anniversary, or a memorial dinner.

The course and kaiseki dishes are not shown here because they change depending on the day. ＜ Aperitif, appetizer, soup, sashimi, cooked dish, grilled dish, vinegared dish, rice, and mizugashi (Japanese sweets) -This list is not shown here because the course and kaiseki dishes change depending on the day. Please feel free to inquire with our staff at the time of reservation.

We offer hearty hospitality and sumptuous seasonal cuisine to those who reminisce and talk with each other about the past.

A variety of beautiful dishes decorated with seasonal ingredients that take advantage of the mellowness of the Seto Inland Sea....

We have prepared a menu of dishes that will give you stamina for the first three meals. Appetizer 1, celery mousse, soup stock 1, kitayosagi clam, leek, ankimo vinegar 1, yuba and tobiko 1, vinegared mackerel sushi, myoga 1, smoked duck loin, chicken in a bowl, ground turnip, grilled eggplant, shiitake mushroom, green onion, yuzu zori, three kinds of seasonal sashimi, vegetables, wasabi, red pepper paste, boiled eel and sardine balls with ginger sauce, wax gourd, taro, chrysanthemum, needle yuzu, grilled Hiroshima beef loin with stone grilled vegetables, yakitori, ponzu, split soy sauce, vinegared scallop with crab jelly, lotus root, broccoli, sprouts, Japanese special rice, cooked sweet potato, pickles, tombola, red miso soup, mizusashi, cheese mousse, purple sweet potato cream, chestnut with astringent, green powdered tea ice cream