Maki Takasegawa

Please note that the number of items on the menu may change depending on the season and weather. ～One day's menu - [Appetizer] Cabbage roll with fugu from Ehime Prefecture, Shichiku, Sansho Vinegared red clam from Oita Prefecture, Jonagold, La France [Hassun] Boiled chabalas with salt, Seared scallop and kujo leek, grated scallop and albacore with grated radish, grated cheese, steamed egg custard with cloud peel [Oryogi] Steamed shrimp with sweet potato and Ohara's garland chrysanthemum, silver starch paste, vinegared mousseline [Sashimi 1] Maruhagi (yellowtail) from Kouijima, Ehime Prefecture, steamed with turnip and yellowtail, steamed with shiso miso [Sashimi 1] Maru-hagi with thick liver from Kouijima Island, Ehime [Sashimi 2] Okoze (fish) from Kurushima Strait with thinly sliced fish paste, boiled skin, Yuge salt, sudachi [Sashimi 3] Kombu-shime kasumi-age of natural kue from Tsushima, mackerel from Bungo Channel, sardine with hot sauce over roasted almonds, wasabi and soy sauce. Seasonal】Luxurious snow crab from Kozumi, Hyogo, Untan from Matsuura, homemade salmon roe, snow pot with kinome kue, Ohara daikon radish, garland chrysanthemum 【Hot dish】Seared Iyo beef with manganji, manganji, mitsumi miso 【Meal】Kinki nomen, Horikawa burdock, chrysanthemum flowers, Uwajima sea bream rice, Seto prawns, Mangoku turnip, mibuna, tsurumurasaki [Sweet and Snack】Home-made deep-fried tofu Bread ice cream