~Summer, Reiwa 8~ Niiso Kaiseki Cuisine / Sample Menu
[Seasonal “Shiniso” Kaiseki Menu (Sample)]
Aperitif
Appetizer: Chestnut tofu with astringent-skin chestnuts, wasabi, savory dashi
Hors d’oeuvres: Simmered persimmon in syrup, ricotta cheese, pomegranate
Simmered sardines in Arima-style sauce, dried persimmon naruto roll
Mukago (Japanese yam bulbils) & ginkgo skewer, pine-needle style; kudzu rice cracker
Persimmon omelet; roasted sweet potato; ginkgo-shaped satsumaimo slice
Chiba-grown “Oomasa-ri” peanuts
Soup: Pumpkin potage-style soup
Yuba dumpling, black pepper, chopped parsley
Sashimi: Assorted seasonal local fish sashimi
Assorted garnishes, wasabi
Sea salt, Tosa soy sauce
Main dish: Choice of dish (select one)
Simmered dish: Lotus root mochi with crab Yoro-style steamed custard, silver ankake sauce
Green beans, crunchy rice pearls (bubu-arare)
Grated ginger, goji berries
Palate cleanser: Seasonal sherbet (changes regularly)
Hot dish: Hoba-yaki; charcoal-grilled young chicken on magnolia leaf
Tamogi mushrooms, ginkgo nuts
Green chili pepper, tomato, potato rice cracker chip(s)
Final dish: Lightly vinegared autumn mackerel with white-dashi jelly sauce
Grilled eggplant, fig
Edible chrysanthemum petals (“mottekiku”), tonburi (land caviar), yuzu zest
Rice course: Sticky rice with chestnuts and maitake mushrooms
Red miso soup and pickles
Dessert: Annou sweet potato pudding
Served with seasonal fruit
Ryokusuitei – A Lodging Inn of Seasonal Cuisine
Executive Chef: Tatsuya Ino
*Menu items may change depending on market availability on the day.
*If you have any ingredients you cannot eat or any allergies/restrictions, please enter the relevant ingredients and the number of guests affected at the time of booking.

































