季節饗宴與名酒的主廚精選　全10道＋日本酒 (僅限套餐)

菜單

～獻立一例～ 彌生御獻立(三月の獻立) YAYOI TASTING MENU (MARCH SEASONAL MENU) 【食前酒】利布羅姆精釀清酒 APERITIF LIBROM CRAFT SAKE 【前菜】赤貝佐長芋薑醋、油菜花與車海老佐黃身醋、厚燒玉子、雛壽司、真子砧卷、一寸豆、花百合根、花瓣紅蘿蔔 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 【椀】三段菱真薯(ヒラメのすり身に菠菜與紅蕪菁著色。上に佐賀產句魚與竹筍) SOUP THREE-LAYERED FLOUNDER SHINJO, COLORED WITH SPINACH AND RED TURNIP, TOPPED WITH SAGA WHITEBAIT AND BAMBOO SHOOT. 【造り】依採購而有所變更 SASHIMI CHEFS SEASONAL SELECTION 【心入】蓬豆腐 生海膽 TOFU WITH FRESH SEA URCHIN 【燒物】木之芽燒櫻鱒 又は金目鯛風乾 GRILLED DISH GRILLED CHERRY SALMON WITH KINOME (JAPANESE PEPPER LEAF) 【和物】螢烏賊、あまおう草莓、茅キャベツ、白和え SIDE DISH FIREFLY SQUID, AMAOU STRAWBERRY, AND BRUSSELS SPROUTS 【進肴】春の丸山豆腐(使用豌豆芡與六子魚漿製成) SIGNATURE DISH SPRING MARUYAMA TOFU SERVED WITH SHIRA-AE (CREAMY MASHED TOFU DRESSING) 【食事】釜揚白魚御飯(大分產白魚生薑御) RICE KAMA-AGE WHITEBAIT RICE (OITA PREFECTURE WHITEBAIT WITH GINGER RICE) 【甘物】草莓大福 DESSERT STRAWBERRY DAIFUKU