品味四季时令风味的共7道菜午餐限定短套餐 (仅限套餐)

菜单

～晚餐菜单示例～ 弥生御献立（三月菜单） YAYOI TASTING MENU (MARCH SEASONAL MENU) 【餐前酒】LIBROM CRAFT SAKE APERITIF LIBROM CRAFT SAKE 【前菜】赤贝配长芋姜醋汁、油菜花与车海老配蛋黄醋汁、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染色，上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】根据当日进货而定 SASHIMI CHEFS SEASONAL SELECTION 【心入】蓬豆腐配生海胆 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) 【和物】萤乌贼、甘王草莓、芽甘蓝、白和 SIDE DISH FIREFLY SQUID, AMAOU STRAWBERRY, AND BRUSSELS SPROUTS 【进肴】春季丸山豆腐（使用豌豆芡汁与六子鱼糜制成） SIGNATURE DISH SPRING MARUYAMA TOFU SERVED WITH SHIRA-AE (CREAMY MASHED TOFU DRESSING) 【食事】釜扬银鱼饭（大分产银鱼配姜饭） RICE KAMA-AGE WHITEBAIT RICE (OITA PREFECTURE WHITEBAIT WITH GINGER RICE) 【甘味】草莓大福 DESSERT STRAWBERRY DAIFUKU