〜 Habukatei January's menu 〜
2015年1月 葉歩花庭 献立
草
Amuse(先 附)
Poured dashi(Japanese style flavor stock) jelly on an abalone
and bamboo shoots with sea urchins.
鮑 早堀筍 雲丹 ジュレ掛け
Appetizer(凌 ぎ)
Dried mullet roe was wrapped in rice cake with garnishes.
カラスミ餅 あしらい
Soup(吸 物)
Clear soup with steamed "yuba"(soy milk skin) rolled a scallop,
and a green vegetable.
帆立真丈東寺巻 青味
Sashimi(向 附)
Japanese amberjack and today's natural products.
氷見鰤 本日の天然物 妻色々
Grilled entree(焼 物)
Grilled saikyo-yaki
(Fish slices pickled overnight in Kyoto-style sweet white bean paste)
and marinated pond smelts in a spicy vinegar sauce, sushi of crab.
鰆西京焼 公魚南蛮酢 季節の和え物 蟹棒寿司 青味
Today's delicacy(口直し)
Boiled herring roes with "mizuna" greens.
数の子 水菜 お浸し
Boiled entree(焚 合)
Steamed Japanese radish from Kyoto ,
and Nama-fu(raw wheat gluten) with bean paste of shrimp.
聖護院大根風呂吹き 御所麩 海老味噌掛け
Rise(お食事)
Steamed rice of Japanese radish
and small fishes with miso soup, pickled.
大根と雑魚の御飯 香の物 袱紗仕立味噌汁
Dessert(デザート)
¥10.000 per person,plus tax & 10% service
お一人様10.000円、 消費税+10%のサービス料を頂きます
風
Amuse(先 附)
Boiled herring roes with "mizuna" greens.
数の子 水菜 お浸し
Appetizer(凌 ぎ)
sushi of crab with garnishes.
蟹棒寿司 あしらい
Soup(吸 物)
Clear soup with steamed "yuba"(soy milk skin) rolled a scallop,
and a green vegetable.
帆立真丈東寺巻 青味
Sashimi(向 附)
today's natural products.
本日の天然物
Grilled entree(焼 物)
Grilled an amberjack marinated in "yu-an sauce
(this sauce was made from based on small citrus fruits juice)
and marinated pond smelts in a spicy vinegar sauce.
鰤幽庵焼き 公魚南蛮酢
Boiled entree(焚 合)
Steamed Japanese radish from Kyoto ,
and Nama-fu(raw wheat gluten) with bean paste of shrimp.
聖護院大根風呂吹き 御所麩 海老味噌掛け
Rise(お食事)
Today's Steamed rice
and Miso soup and pickles.
本日の御飯 香の物 味噌汁
Dessert(デザート)
Japanese dessert.
¥7.000 per person,plus tax & 10% service
お一人様7.000円、 消費税+10%のサービス料を頂きます
はな
Amuse(先 附)
Steamed Japanese radish from Kyoto with bean paste of shrimp.
聖護院大根風呂吹き 海老味噌掛け
Appetizer(凌 ぎ)
Dried mullet roe was wrapped in rice cake with garnishes.
カラスミ餅 あしらい
Soup(吸 物)
Clear soup with steamed "yuba"(soy milk skin) rolled a scallop,
and a green vegetable.
帆立真丈東寺巻 青味
Sashimi(向 附)
Japanese amberjack and today's natural products.
氷見鰤 本日の天然物 妻色々
Grilled entree(焼 物)
Grilled saikyo-yaki
(fish slices pickled overnight in Kyoto-style sweet white bean paste)
and marinated pond smelts in a spicy sauce, sushi of crab.
鰆西京焼 公魚南蛮酢 季節の和え物 蟹棒寿司 青味
Warm dish(珍 味)
Grilled an abalone with seaweed.
鮑磯辺焼き
Today's delicacy(口直し)
Boiled herring roes with "mizuna" greens.
数の子 水菜 お浸し
Boiled entree(焚 合)
You may choice Grilled "Ozaki beef from Miyazaki"
or long tooth grouper and baked bamboo shoots, with nama-fu.
尾崎牛 又は クエの料理 焼筍 御所麩
Rise(お食事)
Steamed rice of Japanese radish
and small fishes,and miso soup, pickled.
大根と雑魚の御飯 香の物 袱紗仕立味噌汁
Dessert(デザート)
¥15.000 per person,plus tax & 10% service
お一人様15.000円、 消費税+10%のサービス料を頂きます
※Please let us know there are any foods you can't eat.2015年1月 葉歩花庭 献立
草
Amuse(先 附)
Poured dashi(Japanese style flavor stock) jelly on an abalone
and bamboo shoots with sea urchins.
鮑 早堀筍 雲丹 ジュレ掛け
Appetizer(凌 ぎ)
Dried mullet roe was wrapped in rice cake with garnishes.
カラスミ餅 あしらい
Soup(吸 物)
Clear soup with steamed "yuba"(soy milk skin) rolled a scallop,
and a green vegetable.
帆立真丈東寺巻 青味
Sashimi(向 附)
Japanese amberjack and today's natural products.
氷見鰤 本日の天然物 妻色々
Grilled entree(焼 物)
Grilled saikyo-yaki
(Fish slices pickled overnight in Kyoto-style sweet white bean paste)
and marinated pond smelts in a spicy vinegar sauce, sushi of crab.
鰆西京焼 公魚南蛮酢 季節の和え物 蟹棒寿司 青味
Today's delicacy(口直し)
Boiled herring roes with "mizuna" greens.
数の子 水菜 お浸し
Boiled entree(焚 合)
Steamed Japanese radish from Kyoto ,
and Nama-fu(raw wheat gluten) with bean paste of shrimp.
聖護院大根風呂吹き 御所麩 海老味噌掛け
Rise(お食事)
Steamed rice of Japanese radish
and small fishes with miso soup, pickled.
大根と雑魚の御飯 香の物 袱紗仕立味噌汁
Dessert(デザート)
¥10.000 per person,plus tax & 10% service
お一人様10.000円、 消費税+10%のサービス料を頂きます
風
Amuse(先 附)
Boiled herring roes with "mizuna" greens.
数の子 水菜 お浸し
Appetizer(凌 ぎ)
sushi of crab with garnishes.
蟹棒寿司 あしらい
Soup(吸 物)
Clear soup with steamed "yuba"(soy milk skin) rolled a scallop,
and a green vegetable.
帆立真丈東寺巻 青味
Sashimi(向 附)
today's natural products.
本日の天然物
Grilled entree(焼 物)
Grilled an amberjack marinated in "yu-an sauce
(this sauce was made from based on small citrus fruits juice)
and marinated pond smelts in a spicy vinegar sauce.
鰤幽庵焼き 公魚南蛮酢
Boiled entree(焚 合)
Steamed Japanese radish from Kyoto ,
and Nama-fu(raw wheat gluten) with bean paste of shrimp.
聖護院大根風呂吹き 御所麩 海老味噌掛け
Rise(お食事)
Today's Steamed rice
and Miso soup and pickles.
本日の御飯 香の物 味噌汁
Dessert(デザート)
Japanese dessert.
¥7.000 per person,plus tax & 10% service
お一人様7.000円、 消費税+10%のサービス料を頂きます
はな
Amuse(先 附)
Steamed Japanese radish from Kyoto with bean paste of shrimp.
聖護院大根風呂吹き 海老味噌掛け
Appetizer(凌 ぎ)
Dried mullet roe was wrapped in rice cake with garnishes.
カラスミ餅 あしらい
Soup(吸 物)
Clear soup with steamed "yuba"(soy milk skin) rolled a scallop,
and a green vegetable.
帆立真丈東寺巻 青味
Sashimi(向 附)
Japanese amberjack and today's natural products.
氷見鰤 本日の天然物 妻色々
Grilled entree(焼 物)
Grilled saikyo-yaki
(fish slices pickled overnight in Kyoto-style sweet white bean paste)
and marinated pond smelts in a spicy sauce, sushi of crab.
鰆西京焼 公魚南蛮酢 季節の和え物 蟹棒寿司 青味
Warm dish(珍 味)
Grilled an abalone with seaweed.
鮑磯辺焼き
Today's delicacy(口直し)
Boiled herring roes with "mizuna" greens.
数の子 水菜 お浸し
Boiled entree(焚 合)
You may choice Grilled "Ozaki beef from Miyazaki"
or long tooth grouper and baked bamboo shoots, with nama-fu.
尾崎牛 又は クエの料理 焼筍 御所麩
Rise(お食事)
Steamed rice of Japanese radish
and small fishes,and miso soup, pickled.
大根と雑魚の御飯 香の物 袱紗仕立味噌汁
Dessert(デザート)
¥15.000 per person,plus tax & 10% service
お一人様15.000円、 消費税+10%のサービス料を頂きます
お苦手なものがあればお伝えください
※We apologize advance for that we occasionally change the menu because of stocking.
仕入れによりメニューが時折変更することがありますのでご了承ください