时令佳肴与名酒的主厨精选　共10道菜＋日本酒 (仅限套餐 )

菜单

～菜单示例～ 弥生御献立（三月的菜单） YAYOI TASTING MENU (MARCH SEASONAL MENU) 【餐前酒】Librom Craft Sake APERITIF LIBROM CRAFT SAKE 【前菜】赤贝与长芋淋姜醋、油菜花与车海老配蛋黄醋、厚烧玉子、雏寿司、真子砧卷、一寸豆、百合根、花瓣胡萝卜 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 【汤品】三层菱形真薯（以比目鱼鱼糜加入菠菜与红萝卜着色，上面配佐贺产银鱼与竹笋） SOUP THREE-LAYERED FLOUNDER SHINJO, COLORED WITH SPINACH AND RED TURNIP, TOPPED WITH SAGA WHITEBAIT AND BAMBOO SHOOT. 【刺身】根据当天进货而定 SASHIMI CHEFS SEASONAL SELECTION 【心入】艾草豆腐 配生海胆 TOFU WITH FRESH SEA URCHIN 【烧物】木之芽烧樱鳟 或 风干金目鲷 GRILLED DISH GRILLED CHERRY SALMON WITH KINOME (JAPANESE PEPPER LEAF) 【凉拌】萤乌贼、甘王草莓、芽甘蓝、白和 SIDE DISH FIREFLY SQUID, AMAOU STRAWBERRY, AND BRUSSELS SPROUTS 【进肴】春之丸山豆腐（使用豌豆芡与鱼糜制成） SIGNATURE DISH SPRING MARUYAMA TOFU SERVED WITH SHIRA-AE (CREAMY MASHED TOFU DRESSING) 【主食】釜扬银鱼饭（大分产银鱼姜味饭） RICE KAMA-AGE WHITEBAIT RICE (OITA PREFECTURE WHITEBAIT WITH GINGER RICE) 【甘味】草莓大福 DESSERT STRAWBERRY DAIFUKU