Japanese Cuisine Mikawa

[Menu from July 1 to August 31] Colorful Eight Delicacies, Spam Dashi Rolled Omelette, Grilled Eel with Liver, Braised Pork Belly, Colorful Pumpkin Cake, Edamame, Chilled Chawanmushi, Seaweed with Shikuwasa Vinegar, Colorful Vegetable Tempura, Large Shrimp Tempura, Whiting, Baby Corn, Bitter Melon, Grated Daikon with Tempura Sauce, Tuna and Avocado Poke Bowl, Hatcho Miso Soup, Pickles, Seasonal Pudding, Fruits, Mint

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

Small bowl sushi, ten pieces of nigiri, thin rolled sushi, chawanmushi with Hachijo sauce

Tempura: two shrimp, fish, four types of vegetables; tempura sauce, salt, lemon in a small bowl; tuna with garnishes; chawanmushi, rice, Hachijo sauce, pickles

Tempura: two shrimp, fish, four types of vegetables; served with tempura sauce, salt, and a small bowl of lemon; tuna with garnishes; chawanmushi, rice, Hachijo soup, and pickles.

Using buckwheat flour from Myoko Kogen, warm soba in a small bowl, herring with yam, green onions, chopped seaweed, steamed egg custard with chirimen sansho served with rice.

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.

[Menu from July 1 to August 31] Appetizers: Dashi rolled omelet with seaweed sauce, Summer vegetables with kelp, Marinated horse mackerel, Spicy papaya and radish salad, Seaweed jelly with okra and yam. Sashimi: Two types. Chilled dish: Jade winter melon, Yellow croaker simmered in egg yolk, Shredded vegetables. Fried items: Sea bass wrapped in sesame leaves tempura, Shrimp tempura, Bitter melon, Baby corn, Grated radish, Tempura dipping sauce. Steamed dish: Chilled chawanmushi. Rice: Edamame rice, Hatcho miso soup, Pickles. Dessert: Seasonal fruits, Parsley.

We use 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

[Menu from July 1 to August 31] Small Dishes: Water Cloud with Okra and Grated Yam, Tomato; Pork with Green Vinegar; Sashimi: Tuna Carpaccio, Fried Sea Bream Skin with Salad; Grilled Dish: Sea Bass with Mango Miso; Yukari Yam, Green Bean Inari Roll, Young Ginger; Chilled Dish: Jade Winter Melon, Tied Smelt, Kimpira Burdock, Fried with Kinome; Corn and Small Clam Tempura, Bitter Melon with Fish Paste, Okra Tempura; Tempura Sauce with Grated Daikon; Noodle Dish: Chicken Soba, Myoga, Chopped Shiso, Sesame, Ginger; Dessert: Seasonal Fruits.

[Menu from July 1 to August 31] Appetizer: Grilled scallops with kuzu, grilled eggplant, water shield, sprouts, dashi jelly. Soup: Botan conger eel, winter melon, plum paste, flower myoga, yuzu sashimi. Two types of grilled dishes: Grilled yellowtail with daikon radish, chopped perilla leaves, thread flowers, lemon, sweet pickled flower myoga. Main dish: Unagi and burdock in Yanagawa style, simmered with grated daikon. Side dish: Deep-fried round eggplant stuffed with shrimp, deep-fried pumpkin cheese, young corn, green chili, sansho salt, lemon. Rice: Corn rice, Hachijo soup, pickles, seasonal fruits.

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 (steamed egg custard) with sauce; Main dish: Shrimp, white fish, three types of vegetables, grated daikon, tempura dipping sauce; Rice dish: Domestic eel hitsumabushi with condiments, broth, pickles; Dessert: Seasonal dessert.

[Menu from July 1 to August 31] Appetizers: Mango and Scallop White Sauce with Goji Berries, Octopus and Island Shallots with Plum Sauce, Grilled Eggplant and Fruit Tomato with Ginger Jelly, Chicken Gizzard and Green Onion Salad, Grilled Salmon with Summer Vegetables in Soup, Corn Puree, Water Shield, Grilled Corn, Sashimi: Three Types, Grilled Dish: Tropical Grilled Knife Fish, Caramelized Pineapple, Chilled Dish: Kaga Cucumber and City Pork Braised, Coconut Milk Sauce, Deep-Fried Pike Eel and Bitter Melon, Young Corn, Green Chili, Sea Salt, Side Dish: Mozuku Seaweed with Grated Ginger, Dipping Sauce, Dessert: Seasonal Fruits

Menu from July 1 to August 31: Appetizer - Mango and scallop white miso, goji berries; Octopus and island shallots with plum sauce; Grilled eggplant and fruit tomato with ginger jelly; Chicken gizzard and long green onion; Grilled salmon with summer vegetables in a soup; Corn puree with water shield and grilled corn; Sashimi - Three kinds; Grilled dish - Tropical grilled knife fish; Caramelized pineapple; Chilled dish - Kaga cucumber and city pork braised; Coconut milk sauce; Strong dish - Deep-fried pike eel and bitter melon, young corn, green chili; Sea salt side dish; Grilled wagyu beef, grilled vegetables, rock salt, wasabi, ponzu; Meal - Mozuku seaweed, grated ginger, dipping sauce; Dessert - Seasonal fruit.