うなぎ仲じま

Seasonal vegetables, sesame tofu, salted sea squirt, candied kumquats, kelp-cured lettuce, shrimp simmered in soy sauce, mullet roe and daikon radish, yam tubers with pine needles.

Soup with white miso, grilled eel, taro, Akebono carrot, spinach, shiso leafy greens, yuzu citrus, and mustard.

Sashimi: Assortment of three kinds of seasonal seafood

Grilled dish: Hokkaido beef with aromatic spices and truffle aroma; Hokkaido-grown steamed vegetables: Swiss chard, green onions.

Main dish: Small hot pot of sea bream in soy milk broth, tofu, yuba (tofu skin), napa cabbage, broccoli, shiitake mushrooms, and green onions.

Vinegared dish: Cod roe and monkfish liver served on Rishiri kelp, with ponzu sauce.

Meal: Small eel rice bowl

To finish the meal (clear soup)

Assortment of three kinds of pickles

Enjoy the fruit dessert!

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.