炭焼きと天ぷら　陽なの

[October Course Example] Ingredients and cooking methods will change depending on the season and availability.

□ Assortment of 6 appetizers

• Cream cheese marinated in soy sauce • Nagaimo (Japanese yam) marinated in soy sauce • Whelk simmered in savory sauce

- Smashed cucumber - Chicken liver pickled in oil - Salmon roe pickled in sake lees

□Salad

Organic green salad with homemade onion dressing and tempura batter bits cooked in horoku oil.

□ Two types of sashimi

• Wild bluefin tuna • Swordtip squid

□ Two types of tempura

Angel shrimp and Tengu eggplant

□ Grilled food on a Hida-style charcoal grill

Saketoba (dried salmon) and stingray fins

□ Grilled dishes

Charcoal-grilled Mikawa chicken thigh, dried overnight.

□〆

・Ume Chazuke (rice with plum in homemade broth)

□Sweetness

· Seasonal Ice