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Hotate Salad Seared cooked scallop and steamed lettuce in mustard mayonnaise. |
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Yuba Shinyo Prawn wanton made of soymilk skin in a dashi consommé. |
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Otsukuri Chef’s daily selection of the freshest sashimi. |
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Kamo to Nasu Wahiro Specialty; duck breast slices with deep fried eggplant. |
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Tai Sasamaki Snapper sushi steamed in bamboo leaf parcel. |
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Tori Umemiso Yaki Grilled chicken skewer marinated in plum miso. |
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Hiyashi Soumen Fine noodles and tempura prawn in homemade sesame tomato sauce. |
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Dessert Traditional green tea ice-cream. |
