Chef’s Selection of Seasonal Delicacies and Fine Sake: 10 Courses + 日本酒 (Course only)

Menu

～Sample Menu～ Yayoi Kaiseki Menu (March Menu) YAYOI TASTING MENU (MARCH SEASONAL MENU) [Aperitif] Librom Craft Sake APERITIF LIBROM CRAFT SAKE [Appetizer] Ark shell clam with ginger vinegar, nanohana and kuruma prawn with egg yolk vinegar, Japanese rolled omelet, hina sushi, herring roe wrapped in daikon, broad beans, lily bulb, carrot petals APPETIZERS ARK SHELL CLAM AND JAPANESE YAM WITH GINGER VINEGAR CANOLA BLOSSOMS AND KURUMA PRAWN WITH MUSTARD EGG YOLK SAUCE . TAMAGOYAKI (JAPANESE ROLLED OMELET) , HINA-STYLE SUSHI , HERRING ROE IN KINU-STYLE DAIKON WRAP. YOUNG BROAD BEANS, LILY BULB PETALS. CARROT PETALS [Soup] Three-layered hiramasa shinjo (flounder paste colored with spinach and red turnip, topped with whitebait from Saga and bamboo shoots) SOUP THREE-LAYERED FLOUNDER SHINJO, COLORED WITH SPINACH AND RED TURNIP, TOPPED WITH SAGA WHITEBAIT AND BAMBOO SHOOT. [Sashimi] Varies depending on the daily catch SASHIMI CHEFS SEASONAL SELECTION [Specialty] Mugwort tofu with fresh sea urchin TOFU WITH FRESH SEA URCHIN [Grilled Dish] Grilled cherry salmon with kinome, or semi-dried golden tilefish GRILLED DISH GRILLED CHERRY SALMON WITH KINOME (JAPANESE PEPPER LEAF) [Dressed Dish] Firefly squid, Amaou strawberry, spring cabbage, shira-ae SIDE DISH FIREFLY SQUID, AMAOU STRAWBERRY, AND BRUSSELS SPROUTS [Special Dish] Spring Maruyama tofu (made with pea sauce and minced mukago) SIGNATURE DISH SPRING MARUYAMA TOFU SERVED WITH SHIRA-AE (CREAMY MASHED TOFU DRESSING) [Rice] Kama-age whitebait rice (Oita whitebait with ginger rice) RICE KAMA-AGE WHITEBAIT RICE (OITA PREFECTURE WHITEBAIT WITH GINGER RICE) [Dessert] Strawberry daifuku DESSERT STRAWBERRY DAIFUKU