炭焼きと天ぷら　陽なの

[Summer Large Plate Course] 7-Course Meal: Cold Shabu-Shabu Toyohashi Beef [No All-You-Can-Drink]

· Three appetizers served

Simmered whelk, cucumber with salt sauce, seasonal appetizers

·salad

Kinuhime salmon salad

·tempura

Specialty: Shiitake mushrooms stuffed with shrimp

·pottery

Charcoal-grilled Mikawa chicken neck meat with egg yolk sauce.

• Large serving of chilled shabu-shabu

Cold shabu-shabu with Toyohashi beef and steamed vegetables

・Snacks

Grilled over charcoal in the Hida style: dried salmon, dried stingray fins, and dried firefly squid.

Death

Seafood Chirashi Style

*Tempura is made using 100% domestically produced rapeseed oil.

*All eggs used are Okazaki Ohan Premium Running Eggs.