庖山

[ Lunch Course ] (Course only)

8,800 JPY(tax included)

[ Lunch Course ]

About Course Menu

This is a fish cuisine course where you can savor the natural flavors of fresh seasonal fish, prepared either raw, aged, or using five cooking methods (cutting, grilling, boiling, steaming, frying), alongside seasonal vegetables and clay pot rice cooked over a traditional fire. Warm dishes are served warm and cold dishes are served cool. While maintaining simplicity without excessive adornment, dishes are prepared to be visually appealing and delicious.

Menu

This is a chef’s choice course featuring seasonal vegetables and fish at the peak of freshness. Sample menu for one day Appetizer Homemade mullet roe and broad bean rice steamed dish, with Aosuji nori seaweed from Kumamoto Sashimi Seared bonito from Kochi, served with grated daikon soy sauce and fresh wasabi Simmered Dish Fish simmered using only water and soy sauce Simmered splendid alfonsino from Chiba, served with Kishu Nanko plum and kinome leaves Tempura Pike conger eel and seasonal vegetables from Mugi, Tokushima, served as tempura with mineral-rich salt Palate Cleanser Stone-milled whole buckwheat soba made from native, pesticide-free buckwheat grown in the Miyama area of Fukui Handmade nihachi soba by the owner Rice Dish Rice cooked in an okudosan traditional stove in an earthenware pot Both soaking and cooking are prepared using deep ocean water from Sado Koshihikari rice from Sado Island, Niigata, grown by natural farming methods without pesticides, Toki to Kurasu Sato Dragon eggs, pickles, and miso soup Dessert Dragon eggs from Oita, using monaka wafer made with 100% domestically grown uruchi rice Homemade ice cream monaka with kuromitsu syrup and organically grown kinako Unless requested otherwise, we do not serve meat such as beef, pork, chicken, or game. Please note that course contents may change depending on seasonal availability and sourcing.

Confirmation details

- Important Information - ・Please inform us in advance if you have any allergies.

Reserve this course

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