~Summer, Reiwa 8~ Niiso Kaiseki Cuisine / Sample Menu
[Sample Seasonal Kaiseki Menu]
Aperitif: Apricot liqueur cocktail
Appetizer: Blanched molokhia greens
Hors d’oeuvres: Kabosu citrus jelly
Boso hijiki seaweed and steamed chicken with ume dressing
Candied bayberry, kuzusenbei rice cracker
Cheese marinated in miso
Salt-boiled edamame, vegetable chips
Soup: Sweet corn soup
Sweet corn dumpling, black pepper, chopped parsley
Sashimi: Assorted local seasonal fish
Garnishes, wasabi
Sea salt, Tosa-style soy sauce
Main Dish: Choice of dish (select one)
Chilled Dish: Chilled summer vegetable simmered dish
Tender-simmered octopus, kabocha squash
Baby corn, okra, kintoki beans, yuzu citrus zest
Palate Cleanser: Seasonal sherbet (changes regularly)
Hot Dish: Roasted young chicken with red wine sauce
Mini asparagus, zucchini, tomato
Final Dish: Parboiled conger eel with Tosa vinegar jelly
Spaghetti squash salad with tomato aspic
Jun-sai water shield leaves, ginger
Meal: Hitsumabushi (grilled eel over rice)
Red miso soup and Japanese pickles
Dessert: Tofu pudding served with seasonal fruit
Shunsai no Yado Ryokusuitei
Executive Chef: Tatsuya Ino
*Menu items may change depending on market availability on the day.
*If you have any dietary restrictions or food allergies (including ingredients you cannot eat), please enter the relevant ingredients and the number of guests when making your Reservation.

































