SHUHARI/TIAD,AUTOGRAPH COLLECTION

May

[Invitation]

Fig, caviar, duck and pork terrine, lemon balm, 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

【pottery】

Grilled spiny lobster with mullet roe

[Appetizer]

Young sweetfish spring rolls, Tosa vinegar cucumber balls

[Shuhari]

Braised shark fin with Oita Prefecture's Donko shiitake mushrooms

【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

Matcha

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

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