追求食材原味的共10道料理 (僅提供套餐 )

菜單

～菜單範例～ 彌生御獻立（三月菜單） YAYOI TASTING MENU (MARCH SEASONAL MENU) 【餐前酒】LIBROM CRAFT SAKE APERITIF LIBROM CRAFT SAKE 【前菜】赤貝與長芋佐薑醋、油菜花與車海老佐蛋黃醋、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 【湯品】三段菱真薯（以比目魚魚漿加入菠菜與紅蕪菁染色，上面放有佐賀產吻仔魚與竹筍） SOUP THREE-LAYERED FLOUNDER SHINJO, COLORED WITH SPINACH AND RED TURNIP, TOPPED WITH SAGA WHITEBAIT AND BAMBOO SHOOT. 【生魚片】依當日進貨而定 SASHIMI CHEFS SEASONAL SELECTION 【心入】蓬豆腐 生雲丹 TOFU WITH FRESH SEA URCHIN 【燒物】木之芽燒櫻鱒 或 金目鯛風乾 GRILLED DISH GRILLED CHERRY SALMON WITH KINOME (JAPANESE PEPPER LEAF) 【和物】螢烏賊、甘王草莓、高麗菜、白和え SIDE DISH FIREFLY SQUID, AMAOU STRAWBERRY, AND BRUSSELS SPROUTS 【進肴】春之丸山豆腐（使用豌豆餡與鱚魚魚漿製成） SIGNATURE DISH SPRING MARUYAMA TOFU SERVED WITH SHIRA-AE (CREAMY MASHED TOFU DRESSING) 【餐食】釜揚吻仔魚飯（大分產吻仔魚生薑飯） RICE KAMA-AGE WHITEBAIT RICE (OITA PREFECTURE WHITEBAIT WITH GINGER RICE) 【甜點】草莓大福 DESSERT STRAWBERRY DAIFUKU