Cuisine takanabe

◆Appetizer... Eggplant soaked in broth - with red shiso jelly - White sesame dressing - Kyoto-style wheat gluten and mountain vegetables tempura ◆Small bowl... Seasonal chawanmushi (savory egg custard) ◆Sashimi... Assorted sashimi - with various garnishes ◆Main dish... Grilled Kagoshima beef ribeye ◆Side dish... Fried sweetfish with charcoal bread crumbs - Tempura of mackerel and eggplant ◆Rice... Sea bream with sesame tea zuke (rice in tea) ◆Dessert... Today's dessert *This is an example. Please note that the content may change depending on the availability of ingredients.

◆Appetizer ... Kumamoto-produced eggplant soaked in broth with green beans and shiitake mushroom cream white miso, marinated fruit tomatoes in white wine, summer welcome chawanmushi, wagyu beef and new burdock spring rolls ◆Small Dish ... Kumamoto-produced edamame mousse with corn puree ◆Sashimi ... Seasonal fish sashimi platter with various garnishes ◆Soup ... Sea urchin and natural yam wrapped in cloth with pickled vegetables and green beans in a rich sauce ◆Main Dish ... Kagoshima-produced wagyu ribeye steak, roasted organic onions ◆Side Dish ... Shiga-produced young sweetfish tempura, Kyoto-produced sweet long peppers ◆Rice ... Scallop and tiger bamboo rice, yuzu soup, pickles ◆Dessert ... Matcha rare cheesecake and mango. *This is an example. Please note that the content may change depending on the availability of ingredients.