〜Ｈａｂｕｋａｔｅｉ Ｍｅｙ Ｍｅｎｕ〜
(2015年5月 葉歩花庭 献立)
草
Ａｍｕｓｅ(先 附)
Tofu of white sesame with miso of leaf bud of Japanese pepper.
胡麻豆腐 木の芽あん掛け
Ａｐｐｅｔｉｚｅｒ(凌 ぎ)
Sushi of smoked bonito with garnish.
初鰹燻し握り あしらい
Ｓｏｕｐ(吸 物)
Clear soup with boiled fat greenling and nama-fu of ugwort
(Japanese raw wheat gluten)
鮎並葛叩き 蓬麩 青味
Ｓａｓｈｉｍｉ(向 附)
A tuna and today's natural products.
鮪 本日の天然物 妻色々
Grilled entree(焼 物)
Grilled saikyo-yaki
(fish slices pickled overnight in Kyoto-style sweet whitebean paste) with a octopus and pickled to saikyo-miso with eda-mame.
鰆西京 鴨土佐煮 蛸柔煮 トマト西京 新枝豆
Hashi-yasume(箸休め)
(palate cleaning side dish)
An abalone and sea urchins with
dashi(Japanese style flavor stock) jelly include little bit vinegar.
鮑 雲丹 茗荷 琥珀酢寄せ
Boiled entree(焚 合)
Hiryu-zu(a fried bean curd cake with several vegetables and conger eel).
穴子の飛龍頭
Ｒｉｓｅ(お食事)
Steamed rice of Sakura shrimps with Japanese pickled
and miso-soup.
桜海老の御飯 香の物 汁
Ｄｅｓｓｅｒｔ(デザート)
￥10.000 ｆｏｒ 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)
Tofu of white sesame with miso of leaf bud of Japanese pepper.
胡麻豆腐 木の芽あん掛け
Ａｐｐｅｔｉｚｅｒ(凌 ぎ)
Sushi of smoked bonito with garnish.
初鰹燻し握り あしらい
Ｓｏｕｐ(吸 物)
Clear soup with boiled fat greenling and nama-fu of ugwort
(Japanese raw wheat gluten)
鮎並葛叩き 蓬麩 青味
Ｓａｓｈｉｍｉ(向 附)
today's natural products.
本日の天然物
Grilled entree(焼 物)
Grilled saikyo-yaki(fish slices pickled overnight in Kyoto-style
sweet white bean paste) with garnish.
鰆西京焼き あしらい
Boiled entree(焚 合)
Hiryu-zu(a fried bean curd cake with several vegetables and conger eel).
穴子の飛龍頭
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 ｆｏｒ 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)
Tofu of white sesame with miso of leaf bud of Japanese pepper.
胡麻豆腐 木の芽あん掛け
Ａｐｐｅｔｉｚｅｒ(凌 ぎ)
Sushi of smoked bonito with garnish.
初鰹燻し握り あしらい
Ｓｏｕｐ(吸 物)
Clear soup with soft shelled turtle and nama-fu of mugwort(Japanese raw wheat gluten)
すっぽん吸 焼蓬麩 青味
Ｓａｓｈｉｍｉ(向 附)
A tuna and today's natural products.
鮪 本日の天然物 妻色々
Grilled entree(焼 物)
Grilled saikyo-yaki(fish slices pickled overnight in Kyoto-style sweet whitebean paste) with a octopus and pickled to saikyo-miso with eda-mame.
鰆西京 鴨土佐煮 蛸柔煮 トマト西京 新枝豆
Boiled entree(焚 合)
Hiryu-zu(a fried bean curd cake with several vegetables and conger eel).
穴子の飛龍頭
Hashi-yasume(箸休め)
(palate cleaning side dish)
An abalone and sea urchins with
dashi(Japanese style flavor stock) jelly include little bit vinegar.
鮑 雲丹 茗荷 琥珀酢寄せ
Boiled entree(煮 物)
Ozaki-beef, Please choice for way of cooking boiled or grilled.
尾崎牛 すき煮 又は グリル
Ｒｉｓｅ(お食事)
Steamed rice of Sakura shrimps with Japanese pickled
and miso-soup.
桜海老の御飯 香の物 汁
Ｄｅｓｓｅｒｔ(デザート)
￥15.000 ｆｏｒ 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.
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
(2015年5月 葉歩花庭 献立)
草
Ａｍｕｓｅ(先 附)
Tofu of white sesame with miso of leaf bud of Japanese pepper.
胡麻豆腐 木の芽あん掛け
Ａｐｐｅｔｉｚｅｒ(凌 ぎ)
Sushi of smoked bonito with garnish.
初鰹燻し握り あしらい
Ｓｏｕｐ(吸 物)
Clear soup with boiled fat greenling and nama-fu of ugwort
(Japanese raw wheat gluten)
鮎並葛叩き 蓬麩 青味
Ｓａｓｈｉｍｉ(向 附)
A tuna and today's natural products.
鮪 本日の天然物 妻色々
Grilled entree(焼 物)
Grilled saikyo-yaki
(fish slices pickled overnight in Kyoto-style sweet whitebean paste) with a octopus and pickled to saikyo-miso with eda-mame.
鰆西京 鴨土佐煮 蛸柔煮 トマト西京 新枝豆
Hashi-yasume(箸休め)
(palate cleaning side dish)
An abalone and sea urchins with
dashi(Japanese style flavor stock) jelly include little bit vinegar.
鮑 雲丹 茗荷 琥珀酢寄せ
Boiled entree(焚 合)
Hiryu-zu(a fried bean curd cake with several vegetables and conger eel).
穴子の飛龍頭
Ｒｉｓｅ(お食事)
Steamed rice of Sakura shrimps with Japanese pickled
and miso-soup.
桜海老の御飯 香の物 汁
Ｄｅｓｓｅｒｔ(デザート)
￥10.000 ｆｏｒ 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)
Tofu of white sesame with miso of leaf bud of Japanese pepper.
胡麻豆腐 木の芽あん掛け
Ａｐｐｅｔｉｚｅｒ(凌 ぎ)
Sushi of smoked bonito with garnish.
初鰹燻し握り あしらい
Ｓｏｕｐ(吸 物)
Clear soup with boiled fat greenling and nama-fu of ugwort
(Japanese raw wheat gluten)
鮎並葛叩き 蓬麩 青味
Ｓａｓｈｉｍｉ(向 附)
today's natural products.
本日の天然物
Grilled entree(焼 物)
Grilled saikyo-yaki(fish slices pickled overnight in Kyoto-style
sweet white bean paste) with garnish.
鰆西京焼き あしらい
Boiled entree(焚 合)
Hiryu-zu(a fried bean curd cake with several vegetables and conger eel).
穴子の飛龍頭
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 ｆｏｒ 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)
Tofu of white sesame with miso of leaf bud of Japanese pepper.
胡麻豆腐 木の芽あん掛け
Ａｐｐｅｔｉｚｅｒ(凌 ぎ)
Sushi of smoked bonito with garnish.
初鰹燻し握り あしらい
Ｓｏｕｐ(吸 物)
Clear soup with soft shelled turtle and nama-fu of mugwort(Japanese raw wheat gluten)
すっぽん吸 焼蓬麩 青味
Ｓａｓｈｉｍｉ(向 附)
A tuna and today's natural products.
鮪 本日の天然物 妻色々
Grilled entree(焼 物)
Grilled saikyo-yaki(fish slices pickled overnight in Kyoto-style sweet whitebean paste) with a octopus and pickled to saikyo-miso with eda-mame.
鰆西京 鴨土佐煮 蛸柔煮 トマト西京 新枝豆
Boiled entree(焚 合)
Hiryu-zu(a fried bean curd cake with several vegetables and conger eel).
穴子の飛龍頭
Hashi-yasume(箸休め)
(palate cleaning side dish)
An abalone and sea urchins with
dashi(Japanese style flavor stock) jelly include little bit vinegar.
鮑 雲丹 茗荷 琥珀酢寄せ
Boiled entree(煮 物)
Ozaki-beef, Please choice for way of cooking boiled or grilled.
尾崎牛 すき煮 又は グリル
Ｒｉｓｅ(お食事)
Steamed rice of Sakura shrimps with Japanese pickled
and miso-soup.
桜海老の御飯 香の物 汁
Ｄｅｓｓｅｒｔ(デザート)
￥15.000 ｆｏｒ 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.
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
