Ikkyu Original Course: 11 Dishes (Course only)

Menu

～Sample Menu～ Yayoi Menu (March Menu) YAYOI TASTING MENU (MARCH SEASONAL MENU) [Aperitif] LIBROM CRAFT SAKE APERITIF LIBROM CRAFT SAKE [Appetizers] Ark shell clam and nagaimo yam with ginger vinegar sauce, canola blossoms and kuruma prawn with egg yolk vinegar sauce, tamagoyaki, 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 shoot) SOUP THREE-LAYERED FLOUNDER SHINJO, COLORED WITH SPINACH AND RED TURNIP, TOPPED WITH SAGA WHITEBAIT AND BAMBOO SHOOT. [Sashimi] Selection varies depending on the day’s catch SASHIMI CHEFS SEASONAL SELECTION [Specialty] Yomogi tofu with fresh sea urchin TOFU WITH FRESH SEA URCHIN [Grilled Dish] Grilled cherry salmon with kinome, or semi-dried golden-eyed 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 [Signature Dish] Spring Maruyama tofu (made with pea sauce and fish paste) SIGNATURE DISH SPRING MARUYAMA TOFU SERVED WITH SHIRA-AE (CREAMY MASHED TOFU DRESSING) [Rice] Kama-age whitebait rice (Oita whitebait and ginger rice) RICE KAMA-AGE WHITEBAIT RICE (OITA PREFECTURE WHITEBAIT WITH GINGER RICE) [Dessert] Strawberry daifuku DESSERT STRAWBERRY DAIFUKU