Amita

Entrante, plato de pescado o carne, postre, bebida para después de la comida Menú de un día cualquiera Quiche de cebolla, sopa de verduras de temporada, dorada salteada o picata de cerdo de cría propia, postre, café o té

Entrantes, sopas, platos de pescado, platos de carne (excepto ternera) Postres, bebidas para después de la comida Ejemplo de menú de primavera Espárragos gratinados con queso y huevos de la zona, sopa de patatas nuevas y almejas, caracolas al estilo escargot, dorada y col de primavera cocidas al vapor, risotto de arroz negro relleno de pollo de Tajima, postre, café o té Ejemplo de menú de verano Ratatouille de verduras locales con huevos de la zona, sopa de maíz y foie gras, rollitos de primavera al estilo tandoori de pollo de Tajima, ensalada de lubina y verduras de verano, confit de pato de Tajima, postre, café o té Ejemplo de menú de otoño Tarta de cangrejo de Kasumi y aguacate, sopa de setas y foie gras y chawanmushi de té tostado, rollitos de primavera de ayu con huevas y castañas, salteado de lenguado y ostras y picata de okra de Yatsushiro, filete de ciervo, postre, café o té Ejemplo de menú de invierno Gratinado de ostras y cebollas de Iwazu con crema de sake kasu, sopa de cangrejo de Kasumi y coliflor, risotto de gambas dulces y arroz «Kounotori»,　　　　　　　 salteado de caballa y ostras con salsa de chrysanthemum, cazuela de cerdo de cría propia con setas y tomate, postre, café o té

Appetizer Soup Fish dish Tajima beef steak Dessert After-dinner drink Example of spring menu Marinated cherry salmon with new potatoes, Spring Vegetables and Tajima Chicken Soup, Pasta with firefly squid and udo, Tajima beef rump steak, Dessert, coffee or tea Example of summer menu Grilled eggplant, sea urchin and molokheiya in consommé jus, Corn and foie gras soup, Spring rolls with wild ayu fish, potatoes and leaf peppers, A sea bream with basil, tomato and saffron sauce, grilled Tajima beef with basil, Dessert, coffee or tea Example of Autumn Menu Pizza with sweet shrimp and rice flour, Pumpkin gnocchi with Kasumi crab and black edamame cream sauce, Risotto with crab, chestnut and stork rice, Breaded Stingray Fin with Herbs, Tajima beef rump steak with black garlic and moromi sauce, Dessert, coffee or tea Winter Menu Kozumi crab cream spring roll, Oven Sandwich of Homemade Deer Ham, Potato and black truffle soup, Hot Boiled Grouper and Iwatsu Leek, Tajima beef rump steak with Oura burdock sauce, Dessert, coffee or tea

2 appetizers Soup Natural abalone dish or shrimp dish or natural eel dish, fish dish Tajima beef steak in earthenware pot Dessert After-dinner drink Example of spring menu Oven sandwiches of nodoguro (northern bluefin tuna), Sauteed devil prawn with basilico, Cherry salmon and potato soup, Risotto with black abalone and turnip, Sauteed flatfish with nori butter sauce, Tajima beef steak in earthenware pot, Dessert, coffee or tea Example of summer menu Rock oysters, stone mozuku and molokheiya in consomme jus, Fritter of young ayu fish and flower zucchini, Hamo Soup with pickled ume plum, green shiso and pike conger, pasta with caviar and grilled eggplant, bouillabaisse of local fish, Tajima beef steak in earthenware pot, Dessert, coffee or tea Autumn menu Matsutake mushroom and rice flour pizza, Oven sandwiches of autumn mackerel, Natural eel and Asakura pepper cup salad, Pumpkin and Kozumi crab soup, and Pumpkin and Kouzou Crab Soup, Snapper, Kouzumi Crab and Lily Root Cream Sauce, Tajima beef steak in earthenware pot, Dessert, coffee or tea Winter Menu Kozumi Crab and Caviar Cream Spring Roll, Foie Gras Steak and Tender simmered round radish with foie gras steak, Risotto with Kozumi Crab and Stork Rice, Scale Grilled Sea Bream with Garland Chrysanthemum Sauce, Tajima beef rump steak, Potato and black truffle gratin, Dessert, coffee or tea

This special course features a variety of dishes with a little bit of seasonal ingredients collected on that day. This is a special course that features a variety of dishes with a little bit of seasonal ingredients gathered on that day.