Feng Liu Wei Ke Liang Shan Po
風流味覚 梁山泊 / Furyu Mikaku Ryozanpaku
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A renowned Japanese restaurant where tradition and freshness resonate
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点心盆先付け造り焚合せ焼物（口取り）揚げ物蒸物または酢の物ご飯もの味噌汁付デザート
We have included the season's delicacies. It is used for various gatherings.
その日一番の食材を一番おいしく召し上がっていただくため、料理長がその都度、特別なお献立をご用意いたします。先付前菜造り吸物焚合せ焼物2種（海物と牛肉）酢の物または蒸物飯物水物
前菜造り吸物焚合せ焼物油物酢の物または蒸物飯物水物
Yamagata: Joki Gen Extra Dry Junmai Ginjo Wakayama: Kido Shiga: Matsu no Tsukasa Honjozo Akita: Amanoto Aomori: Dai Sake Hiroshima: Hoken Niigata: Hakkaisan Toyama: Katsukoma Yamaguchi: Dassai Shimane: Orok 'Kei' Junmai Ginjo Osaka: Akika
Harushika Kushira Shino Mine Miyogiku Okura Mimuro Sugi Hyakurakumon Wind Forest Sleeping Dragon
Mountain Semis
Treasure Mountain Orange Demon King Sanjake
Duguyama Monkey and Eight Hundred Years of Solitude
This is the part that drips first when distilling the moromi during the process of making shochu. ● Bomb Hanasake
Asahi Super Dry, Maru F Umeshu, Yuzu Sour, Red Currant Wine Chuhai (Lemon), Whiskey
Non-alcoholic beer, Perrier, grape juice (red) (white), Holunder syrup, juice, Coca-Cola, ginger ale, oolong tea, sweet sake
This is Yamato vegetables. It pairs perfectly with our homemade dengaku miso.
A dish unique to this season
The sweetness and aroma of corn are the best.
The season has come when you can hear the sound of cutting the bones of the conger eel. It is quickly blanched. Please enjoy it with plum paste.
Grilled with binchotan charcoal. The freshly grilled sweetfish is the best. Enjoy it with wasabi vinegar!
This is the most popular dish of the summer. It is the chef's original creation. Please be sure to try it.
Delicious duck. Many repeat customers.
Includes 4 to 5 types of seasonal fish.
Directly shipped from Kanazawa Omicho Market, it's simply delicious.
The magic of rock salt. A very popular menu item.
This is one of the new ways to eat somen.
Enjoy a warm potato salad with white sauce
Domestic eel grilled over charcoal. Crispy and fluffy.
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