炭焼きと天ぷら　陽なの

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

□Assorted appetizers

・Cream cheese pickled in soy sauce ・Candied sweetfish ・Suji roe pickled in lees

・Roasted mentaiko・Fig butter・Nagaimo pickled in soy sauce・Amera tomatoes pickled in soup stock

□Salad

Kinuhime Salmon Salad with Spicy Vegetables - Served with Cottage Cheese and Avocado -

□Sashimi

Natural bluefin tuna, sumika, natural striped horse mackerel, sumika, sea urchin

□Tempura

Shrimp tempura, cherry blossom sea bream, soft-boiled egg, asparagus

□Rice bowl

Red grouper, rape blossoms, and clams

□Seasonal delicacies

Pickled tuna

□Pottery

Charcoal-grilled Dandoyama Kogen Beef Tomosankaku

□Rice

Mikawa Isshiki Eel with Chazuke

□Fruits

strawberry