SHUHARI/TIAD,AUTOGRAPH COLLECTION

=Fumizuki=

[Invitation]

Seared golden snapper, fresh lotus root, Daitokuji ginger sauce, lemon balm

[Survival]

Specialty: Truffle Soba

[Bowl]

Peony conger, Lotus cabbage, Lotus potato, Green yuzu, Plum meat

[Direction]

Ise lobster sashimi, caviar, shiso leaf, wasabi

Barracuda grilled over straw, with Japanese ginger and mustard.

【pottery】

Salt-grilled Japanese sweetfish, water pepper leaves, and watermelon in vinegar.

【Steam】

Instantly steamed black abalone with liver sauce

[Shuhari]

Oita Donko Shiitake Mushrooms and Braised Shark Fin

【Strong Relishes】

Mikawa beef fillet Rossini style with Hatcho miso and balsamic vinegar

【叶】

Corn rice cooked in a pot, eel simmered with sansho pepper, red miso soup, pickles.

[The continuation of the dream]

Fig shaved ice, Shigenobu style, with kudzu noodles, brown sugar syrup, and matcha.

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

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

=Hazuki=

[Invitation]

Scallops roasted in sake, caviar, pear, Japanese ginger, lemon balm

[Survival]

Specialty: Truffle Soba

[Bowl]

Turtle, grilled scallions, grilled rice cakes, prepared with medicinal herbs.

[Direction]

Ise lobster sashimi with perilla leaf and wasabi

Sea urchin served in its shell, with perilla leaf, sesame seeds, and ginger.

【pottery】

Salt-grilled Japanese sweetfish, water pepper leaves, and watermelon in vinegar.

【Steam】

Instant steamed black abalone

[Shuhari]

Oita winter shiitake mushrooms and braised shark fin

【Strong Relishes】

Mikawa beef fillet, Rossini style

Hatcho miso and balsamic truffle sauce

【叶】

Corn rice cooked in a pot

Eel simmered with sansho pepper, red miso soup, and pickles.

[The continuation of the dream]

Fig shaved ice, Shigenobu style, with kudzu noodles, brown sugar syrup, and matcha.

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

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