割烹とワイン エムヴァン

【Course content】

Appetizer: Summer purification ritual with a straw ring decoration

Hydrangea arrangement with shiso leaves

Simmered dish with Rikyu kelp and dried bonito flakes

Fish noodles, knotted flounder with kudzu, iris gluten, three-tone soybean, carrot, yuzu

Fresh salmon seaweed ball yukhoe style with aromatic vegetables

Snacks: Shiga Prefecture vegetables and mushrooms in a broth, Chinese jellyfish with gourd, Chinese yam, cucumber with plum miso sauce

Whale meat, deep-fried corn, pickled vegetables, wild peach simmered in honey, edamame, overnight dried sweetfish

Mixed dish: Beef tendon croquette with local sauce

Colorful vegetables, mustard, lemon

Main dish: Grilled domestic beef with herbs and colorful vegetables

Yuzu pepper and balsamic vinegar sauce

Rice dish: Chicken and fresh ginger rice cooked in a pot, pickles, soup

Original dessert

*The menu will change every month.Please feel free to ask.

※This is the June menu.