SHUHARI/TIAD,AUTOGRAPH COLLECTION

May

[Invitation]

Fig caviar

Duck and pork terrine with lemon balm and sesame vinegar cream.

[Survival]

Specialty: Truffle Soba

[Bowl]

Sesame tofu, jade eggplant, tea leaves, matcha soup

【Build】

First bonito of the season, seared over straw, with desert salt.

Cockle and fresh ginger

[Appetizer]

Young sweetfish spring rolls, Tosa vinegar cucumber balls

【Warm item】

Hairtail fish, Naruto, Manganji peppers, purple pickled vegetables, chicken broth

【Strong Relishes】

Hida beef fillet cutlet

Chimaki (rice dumpling wrapped in bamboo leaves), asparagus, pickled cherry tomatoes in oil, Hatcho miso and balsamic sauce, and green yuzu flavor.

【叶】

Whitebait and sansho pepper rice cooked in a pot, red miso soup, pickles

[The continuation of the dream]

Cherry Jubilee Shigenobu Style Bamboo-wrapped Brown Sugar Kudzu Mochi with Matcha

* Menus may change due to purchase situation etc.Please note.

*Please note that the menu will be changed in June.