쇼쿠사이토엔 코모리
食彩と縁 小森 / Shokusai to En Komori
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
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<Owner's discretion We will use the seasonal ingredients of the day. If you have any allergies or dislikes, please let us know in advance, Please let us know in advance.
・Chiba: Isgarei (Stone Flounder) 2800 yen ・Awaji: Hamo (Pike Conger) 2700 yen ・Awaji: Ishidai (Striped Jack) 2500 yen ・Akashi: Suzuki (Sea Bass) 1800 yen ・Miyagi: Katsuo (Bonito) 1500 yen ・Australia: Southern Bluefin Tuna Chutoro (Medium Fatty) 2500 yen Red Meat 2000 yen ・Nagasaki: Ken-saki Ika (Swordtip Squid) Sashimi 2000 yen Sea Urchin Roll 3200 yen ・Mie: Aji (Horse Mackerel) 1500 yen ・Ehime: Madai (Red Snapper) 1200 yen ・Hokkaido: Tsubugai (Whelk) 1900 yen ・Hokkaido: Nama Uni (Fresh Sea Urchin) 2900 yen
Kinki / Nodoguro / Brown Round Flatfish / Sawara / Buri Kama / Isaki / Menuke
Kinmedai / Nodoguro / Isaki / Shiro-amadai Head / Sawara / Suzuki Kama / Buri Kama
White Sweetfish / Menuke / Spanish Mackerel / Flat Shell
Thick Asparagus / Manganji Pepper / Thick Shiitake Mushrooms / Zucchini / Awaji Onion / Lotus Root / Nagaimo
Misuji 1900 yen, Upper thigh 2100 yen
Kisu (Japanese whiting)/Ashiaka shrimp/Hashimoto eel/Small sweetfish/Anago (conger eel)/Tachiuo (beltfish)/Octopus/Tempura scraps/Sardine/Shrimp/Lotus root/Manganji pepper/Eggplant/Fat asparagus/Zucchini/Snow pea/Thick shiitake mushroom/Corn/Awaji onion/Maitake mushroom/Long yam/Okra/
Homemade karasumi and daikon, dried stingray fin, bakurai, plum crystal, taiwata, and heshiko.
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