【一休原创套餐】共11道菜 (仅限套餐 )

菜单

～菜单一例～ 弥生御菜单(三月的菜单) YAYOI TASTING MENU (MARCH SEASONAL MENU) 【餐前酒】利布罗姆精酿清酒 APERITIF LIBROM CRAFT SAKE 【前菜】赤贝配嫩姜醋汁、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芜菁着色，上置佐贺产银鱼与竹笋) SOUP THREE-LAYERED FLOUNDER SHINJO, COLORED WITH SPINACH AND RED TURNIP, TOPPED WITH SAGA WHITEBAIT AND BAMBOO SHOOT. 【刺身】随采购情况而变化 SASHIMI CHEFS SEASONAL SELECTION 【逸品】蓬豆腐 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、高丽菜、白和 SIDE DISH FIREFLY SQUID, AMAOU STRAWBERRY, AND BRUSSELS SPROUTS 【进肴】春之丸山豆腐(使用豌豆芡与鱿鱼鱼糜制成) 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) 【甜品】草莓大福 DESSERT STRAWBERRY DAIFUKU