Nomura, A Taste of Heart

Uonohana ohitashi, ginkgo, bamboo shoots, seven-day simmered new potatoes, sautéed nanohana, fruit tomatoes, ikura marinated in soy sauce, taro rice crackers, karasumi, namako vinegar, Sashimi: white-fleshed tuna, raw oysters, cod milt, sea urchin, swordtip squid, scallops, abalone, marinated mackerel, shrimp blanched, and sashimi of fugu.

Grilled pufferfish roe, grilled tarako, grilled kinki fish, grilled saikyo silver cod, saikyo dried fish, grilled shamo, dried hatahata, dried mehikari, grilled fugu

Iwakata grilled scallops and abalone (abalone, gratin), honkamo kamodango, shrimp yam, Kochin chicken, Hida beef (fillet, loin), houba miso, stone-grilled assorted Shimoniita leeks

Seasonal true shrimp paste soup with clam sake steam

Simmered black throat sea perch with duck, tender simmered lotus root with spicy shrimp (fried and in sauce), shrimp paste in sauce, lily root dumplings, various small hot pot ingredients (oysters, wild boar, cod milt, pufferfish, duck)

Tempura scallops, fried oysters, fried shrimp, deep-fried pufferfish, deep-fried abalone, deep-fried lotus root dumplings, fried shrimp dumplings, squid dumplings, and tempura of butterbur sprouts.

Mackerel sushi, clay pot rice, salmon roe, fresh seaweed, seafood bowl, rice balls, ochazuke, zosui, soba noodles, Inaniwa udon, Miwa somen