Amita

Antipasto, piatto a base di pesce o di carne, dessert, bevanda dopo pasto Menu di un giorno Quiche alle cipolle, zuppa di verdure di stagione, branzino saltato in padella o piccata di maiale allevato in modo sostenibile, dessert, caffè o tè

Antipasti, Zuppe, Piatti di pesce, Piatti di carne (esclusa la carne di manzo) Dolci, Bevande dopo pasto Esempio di menu primaverile Asparagi al forno con formaggio e uova locali, Zuppa di patate novelle e vongole, Vongole alla escargot, Trampo al vapore con cavolo primaverile, Risotto al riso nero ripieno di pollo di Tajima, Dessert, caffè o tè Esempio di menu estivo Ratatouille di verdure locali con uova locali, zuppa di mais e foie gras, involtini primavera al pollo di Tajima alla tandoori, insalata di spigola e verdure estive, confit d’anatra di Tajima, dessert, caffè o tè Esempio di menu autunnale Torta salata con granchio di Kasumi e avocado, zuppa di funghi e foie gras e chawanmushi al tè tostato, involtini primavera con ayu con uova e castagne, sauté di platessa e ostriche e piccata di okra di Yatsushiro, bistecca di filetto di cervo, dessert, caffè o tè Esempio di menu invernale Gratin alla crema di sakekasu con ostriche e cipollotti di Iwazu, zuppa di granchio di Kasumi e cavolfiore, risotto con gamberi dolci e riso “Kounotori”,　　　　　　　 Sauté di ricciola e ostriche con salsa di crisantemo, Sfogliata di maiale allevato all’aperto con funghi e pomodori, Dessert, caffè o tè

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.