懐石 瓢庵_ロゴ

葉月のおすすめ料理 


食前酒  梅酒 前 菜  鮑柔らか煮、鮎風干し、鰻八幡巻、カステラ、枝豆 御 椀  鱧葛打ち、舞茸、結び三つ葉、焼き餅 御造り  鱚昆布締め、車海老油霜、赤烏賊、あしらい一式 焼 肴  金目鯛塩焼き、ズッキーニ金平、南瓜茶巾、なます  強 肴  国産牛ローストビーフ、打ち野菜、黄身酢 油 物  鯵フライ、ヤングコーン、青唐、パプリカ、野菜ソース 炊合せ   活魚煮付け、筍、牛蒡、椎茸、法蓮草  御食事  季節の炊き込みご飯、赤出汁、香の物 水菓子  あんみつ、マンゴー、キウイフルーツ、生姜シロップ ※お食事には、稲庭うどん、蕎麦もございます。 仕入れにより献立が多少の変更もございます。 Languageこのページは自動的に翻訳されました。元の内容と異なる場合がありますので、ご注意ください。

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Summer: 12000 courses


Appetizer Yaki-Tachi gyoza Hibari wae tamadon tofu shrimp-boiled umami soup stock Yamashima sonamu beaten okra vinegar unflowered sesame cream hanging scallops are cut to your liking, and the dumplings are cut and thinly salted in half a month. Steamed and back-boiled bean beans are stretched out in dashi and seasoned with salt and sugar. The back of the onion, kombu dashi, sake, and honkatsu are combined, and the taste is seasoned with salt and light soy sauce. The shrimp is cut as a stew of the grass. The precious vegetables are exposed to water, removed in cold water, raised to a carp, and drained. Okra takes the heta, salts it, drops it in cold water with a skewer, then divides it vertically, takes the seeds, and pats it finely with a kitchen knife. Serve with okra with a bowl of pickles and vinegar. The fruit less flowers are peeled off and steamed quickly. It hits the roasted sesame well, adds sesame seeds, and further hits it, and it is made into sesame cream with dashi, sugar, and light soy sauce. Gozen Seiji-yaki Shio-yaki Shinrenne Shin-Gyu-don, Kakimoto, Ki-ear, Three-Tsa, Red Manganji Chili, Vinegar Tachibana, is thickly cut out, decorated with a kitchen knife, thinly salted, and baked. The new lotus root is thinly sliced, and the other vegetables are served with a slice of vinegared citrus, which is crispy and thinly cut into a sucker. Appetizer sashimi, mulberry, mulberry, ginger, aset, and a set of sardines are grated into three pieces and made into silver skin. The persimmons are grated, shaved, and washed with hot water. Yakimono Tachi-fish Nishikyo Yakidon ordinmaru Shishidaraku sardines, sardines, sardines, and sardines are grated in three pieces, kitchen knives are placed in the skin, marinated in Saikyo miso and baked. Peel the round dumplings to the tiger skin, fry them, and then bake them with taraku miso. The duck meat is made into a shingle, and the hot asparagus is used as the core, wrapped salt is shaken, and baked. When it is moistly baked, it is coated with egg white, sprinkled with black sesame, and baked. The edamame is made with salted rice. Fried salmon fried onion stir-fried shin-potato potato bean fried green pepper fried dashi is cut into bones and fried well with bread crumbs. The onion is removed and fried in a tempura robe. [...]

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