庖山

[ Chef's Choice Course ] (Courses only)

16,500 JPY(tax included)

[ Chef's Choice Course ]

About Course Menu

This is a seafood course designed for you to relish the natural flavors of the ingredients. It includes seafood prepared with fresh seasonal fish, either live or aged, using the five methods (slicing, grilling, simmering, steaming, and frying), as well as seasonal vegetables. In addition, you can enjoy clay pot rice cooked using a traditional Okudo-san stove. [Onrei Kaho] Serve warm dishes while they are warm and cold dishes while they are cold, focusing on making delicious-looking and tasting dishes without excessive embellishment.

Menu

This is an omakase course featuring seasonal vegetables and fish at their peak. A Sample Menu for One Day • Appetizer Homemade karasumi and chilled rice soup with premium hand-picked junsai from Akita, garnished with hanaho shiso • Sashimi Lightly seared fresh pike conger from Mugi, Tokushima, and kombu-cured pike conger roe, simmered, with fresh hon-wasabi • Soup Clear soup with white tilefish from Wakayama and Osaka Nira, a traditional vegetable of Naniwa • Grilled Dish Charcoal-grilled mana-gatsuo from nearby waters, with new ginkgo nuts from Kumamoto, fig, and akegarashi mustard • Palate Cleanser Stone-milled whole buckwheat soba made from heirloom, pesticide-free buckwheat grown in the Miyama area of Fukui Handmade by the owner, served as Tokushima sudachi soba • Main Dish Sea eel from Amakusa, Kumamoto, and summer vegetables in dashi nanban, with kinome and sansho (Mizunasu eggplant, fruit tomato, corn, and okra) • Meal (Please choose either white rice or fish rice) — If you choose white rice Rice cooked in a donabe over a traditional okudosan stove, prepared using deep ocean water from Sado for both soaking and cooking Koshihikari rice “Toki to Kurasu Sato” from Sado Island, Niigata, cultivated by natural farming methods without pesticides, served with dragon eggs, pickles, and miso soup — If you choose fish rice Rice cooked in a donabe over a traditional okudosan stove, made with dashi from natural ma-kombu and seasoned only with salt Takikomi gohan with kinmedai from Chiba and Manganji chili peppers from Kyoto • Dessert Monaka wafer made with 100% domestically grown uruchi rice and eggs from Oita Homemade ice cream monaka with brown sugar syrup and organic kinako Shine Muscat “Haruo” from Okayama and Nagano Purple grapes from Nagano * Unless requested otherwise, we do not serve meat such as beef, pork, chicken, or game. * Please note that the course contents may change depending on seasonal availability and sourcing. * Please indicate in the comment section whether you prefer white rice or fish rice for the donabe rice. * If no preference is given, the selection will be left to the chef.

Confirmation details

-Important Information- • Please inform us in advance if you have any allergies. • Please indicate whether you prefer white rice or fish rice for the donabe rice. * If no preference is indicated, we will choose for you.

Reserve this course

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