Lunch-Exclusive Short Course Featuring Seven Seasonal Dishes (Course only)

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～Dinner Menu Sample～ Yayoi Menu (March Menu) YAYOI TASTING MENU (MARCH SEASONAL MENU) 【Aperitif】リブロムクラフトサケ APERITIF LIBROM CRAFT SAKE 【Appetizers】Ark shell clam and Japanese ginger with vinegar dressing, canola blossoms and kuruma prawn with egg yolk vinegar sauce, tamagoyaki, hina sushi, herring roe wrapped in thinly sliced 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 hishinjo made with flounder paste and colored with spinach and red turnip, topped with whitebait from Saga and bamboo shoot SOUP THREE-LAYERED FLOUNDER SHINJO, COLORED WITH SPINACH AND RED TURNIP, TOPPED WITH SAGA WHITEBAIT AND BAMBOO SHOOT. 【Sashimi】Varies depending on the day's catch SASHIMI CHEFS SEASONAL SELECTION 【Seasonal Dish】Mugwort tofu with fresh sea urchin TOFU WITH FRESH SEA URCHIN 【Grilled Dish】Grilled cherry salmon with kinome, or semi-dried golden eye snapper GRILLED DISH GRILLED CHERRY SALMON WITH KINOME (JAPANESE PEPPER LEAF) 【Dressed Dish】Firefly squid, Amaou strawberry, spring cabbage, and shira-ae SIDE DISH FIREFLY SQUID, AMAOU STRAWBERRY, AND BRUSSELS SPROUTS 【Specialty Dish】Spring Maruyama tofu with green pea sauce and fish paste SIGNATURE DISH SPRING MARUYAMA TOFU SERVED WITH SHIRA-AE (CREAMY MASHED TOFU DRESSING) 【Rice】Kama-age whitebait rice with ginger RICE KAMA-AGE WHITEBAIT RICE (OITA PREFECTURE WHITEBAIT WITH GINGER RICE) 【Dessert】Strawberry daifuku DESSERT STRAWBERRY DAIFUKU