Okome to Gohan Sumidaya Asakusa

・Ohitsu rice (unlimited refills) Preserving the flavor and aroma of rice, finished with an ancient polishing method for a caramel color. Expertly cooked by a rice professional for the ultimate silver rice. ・Grilled salmon with salt koji Made with natural salt koji passed down since the Kan'ei era, using the brick room koji-making method. ・Six-item platter Chicken soboro mixed with egg yolk miso, okra with plum, using white pickled plums from the birthplace of Nanko plums, kinpira lotus root, koji tofu, sweet simmered sweet potatoes, and grilled chikuwa with seaweed, made with rice flour and rice oil. ・Miso soup ・Dessert ・Green tea Enshu Mori tea, made with far-infrared roasting method. Specific allergens: wheat, egg, milk, sesame, salmon, soybeans, chicken.

・Ohitsu rice (unlimited refills) Preserving the flavor and aroma of rice, finished with an ancient polishing method to a caramel color. Expertly cooked by a rice professional to create the ultimate silver rice. ・Grilled chicken with salt koji Made with natural salt koji passed down since the Kan'ei era, using the brick room koji-making method. ・Six-item platter Chicken soboro mixed with egg yolk miso, okra with plum, using white pickled plums from the birthplace of Nanko plums, kinpira lotus root, koji tofu, sweet potato simmered in syrup, and chikuwa grilled with seaweed, using rice flour and rice oil from a rice shop. ・Miso soup ・Dessert ・Green tea Enshu Mori tea, made with far-infrared roasting method. Specific raw materials: wheat, eggs, milk, sesame, soybeans, chicken.

・Steamed Rice (Unlimited Refills) A traditional rice polishing method that retains the flavor and aroma of the rice, finished to a caramel color. Expertly cooked by a rice professional to create the ultimate silver rice. ・Omusubi Ingredients - 7 selections: Egg Yolk Miso - using carefully selected Sano Miso. Katsuobushi Braised - sweet and savory style from the famous Tsukudani shop Ueno Yubuta. Ume - using organic white pickled plums from Takada Orchard, the birthplace of Nanko Ume. Takana - using Karashi Takana from Kono Foods, established in the 13th year of Taisho. Grilled Salmon with Salt Koji - made with fresh salt koji using the brick room koji-making method. Chicken Soboro - made in-house with fragrant ginger, using domestic young chicken. Shio - the blessings of Okinawa's deep ocean water. ・Miso Soup ・Dessert ・Green Tea - Enshu Mori Tea, made with far infrared roasting method. Allergen Information: Wheat, Eggs, Milk, Sesame, Salmon, Soybeans, Chicken.