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 7 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, fried ginkgo nuts

□Salad

Isamu Pork Cold Shabu-Shabu Salad (made with antibiotic-free pork)

□ 3 kinds of sashimi

Yellowfin tuna, flounder, horse mackerel

□ 4 types of tempura

Angel shrimp, Tengu eggplant, Okazaki Ohan chicken breast, and Bocchan pumpkin.

□Soup

・Saury soup

□ Three types of grilled food prepared using the Hida charcoal grill

Stingray fins, dried salmon, firefly squid

□ Grilled dishes

Charcoal-grilled Aichi duck breast

□〆

- Famous shrimp tempura rice ball

□Sweetness

· Seasonal Ice