日本料理 河久

<Menu for Yayoi month, 2020> *The menu changes every month.

【aperitif】

Seasonal items

[Attachment]

Male doll with bamboo shoots and buds

Onna Hina Sakuramineoka Tofu

【Appetizer】

White fish with snow-covered lacquerware, clams and mizuna

Hishimajo Wild Vegetable Dengaku Skewers

Mackerel sushi with strawberry agar

Softly simmered Ezo abalone

[Bowl]

Clear soup

Crab-shaped bracken, petaled lily bulb, leaf buds

[Building]

Assortment of four kinds of seafood

Counterbore

[Film]

Kue Nabe (pot with dried kudzu and tofu)

Chinese cabbage, white onion, mitsuba, two kinds of mushrooms, sansho pepper ponzu sauce

[Ceramic]

Grilled crab

Hajikami Sudatachi

[Steamed food]

Rape blossom chawanmushi

Shrimp, Chicken, Lily Root, Shiitake Mushroom

【Reese】

Toji rolled black wagyu beef with mozzarella cheese

Colorful Kudzu Somen with Lemon and Sakura Salt

[Stop bowl] Made with a cloth

Sardine meatballs, green laver seaweed, and flower gluten

[Meal] Wild vegetable rice

[Pickles] Assortment of three

[Sweets] Strawberry pudding with two kinds of fruit

*Some contents may differ depending on purchasing circumstances.