炭焼きと天ぷら　陽なの

[Example of April course] Ingredients and cooking methods change depending on season and stocking

□Assorted appetizers

・Cream cheese pickled in soy sauce ・Cucumber with plum meat ・Amera tomato pickled in soup stock

・Chicken liver enamel pickled in oil ・Japanese yam pickled in soy sauce ・New ginger pickled in sweet vinegar

□Salad

Grilled vegetables and organic leaf salad

□Sashimi

・Natural bluefin tuna, Kinuhime salmon, natural sole, Sumika

□Tempura

Shrimp tempura, Shinshu shiitake mushrooms, chicken tempura

□Rice bowl

Red grouper and asparagus

□Seasonal delicacies

Firefly squid, bamboo shoots, and new seaweed with mustard vinegar miso

□Pottery

Charcoal-grilled Aichi duck loin

□Rice

Natural conger eel chazuke

□Fruits

strawberry