うなぎ仲じま

Appetizer: Blanched spring greens with sakura shrimp

Clam soup in a bowl, with mugwort gluten, shredded udo (Japanese spikenard), rapeseed blossoms, and pepper.

Sashimi: Two kinds of seasonal seafood platter

Eight-inch White Asuhara Assortment: Grilled Shrimp, Soft-boiled Abalone, Candied Broad Beans, Cherry Blossom Yam

Grilled Spanish mackerel with lemon butter sauce and truffle aroma, served with Asuhara edible flowers.

Steamed sea bream wrapped in a simmered sauce, bamboo shoots, bracken fern, thin bean paste, and wasabi.

Vinegared dish: Cold beef and spring vegetables in a salad style with crispy plum dressing.

Meal: Rice cooked with crab and whitebait, served with mitsuba (Japanese parsley).

Pickles (three kinds)

To finish: Miso soup

Fruit desserts, seasonal fruits, sweets

The contents may be changed depending on the purchase situation.

Reservations required (up to 3 days in advance)

The food images are for illustrative purposes only.please note that.