Cucina Stagionale Tsubaki

The origin changes daily, and some items may vary depending on the supply situation.

● Large Winged Sardine Nanban Zuke 680 yen ● Cream Cheese Kasuzuke 680 yen

● Senshu Water Eggplant 600 yen ● Homemade Meat Miso Bell Pepper 600 yen ● Gunma Fruit Tomato 680 yen ● Potato Salad 680 yen ● Homemade Pickles Assortment 600 yen ● Yam Wasabi Pickles 600 yen ● Fava Beans 600 yen

● Yamaguchi specialty dried squid cake 500 yen ● Salami rolled omelette 700 yen ● Fresh wasabi with seaweed 600 yen ● Warm tofu with fresh seaweed 650 yen

● Dried Chiba Mackerel or Yamaguchi Sweetfish 1300 yen ~ ● Ishikawa Spanish Mackerel Saikyo Grilled 1300 yen

● Ishikawa Mackerel with Spicy Cod Roe 890 yen ● Norwegian Mackerel Cultural Drying 1000 yen ● Hokkaido Akodai Marinated in Sake Lees 980 yen

● Yamaguchi specialty dried fish cake grilled 500 yen ● Niigata Tochio fried fish grilled with Saikyo miso 600 yen ● Homemade Nagasaki dried stingray 750 yen ● Miyagi squid dried overnight 780 yen

●Miyagi Sea Bream Chikuwa Tempura 800 yen ●Daily Tempura 1500 yen ●Hokkaido Inca Potato Fries 700 yen

Daily Simmered Dish 1300 yen and up

●Ochazuke 680 yen Ingredients for ochazuke - plum, dried sardines, cod roe, salmon ●Onigiri 1 piece 350 yen Ingredients for onigiri - bonito flakes, dried sardines, salmon, grilled cod roe, kelp, plum ●Miso Soup 300 yen

Togakushi Soba 680 yen