August, Reiwa 8 Seasonal Kaiseki Menu <Shunsai Kaiseki>
Using carefully selected seasonal ingredients, we express the colors of each season in every dish.
Please savor a gourmet experience that delights all five senses, crafted with delicate flavors and refined presentation.
[Aperitif] Narita plum wine
[Appetizer] Sea urchin, kuruma prawn
Grilled eggplant, baby lotus root, semi-dried tomato
Served with savory dashi jelly
[Assorted Starters] 1. Vinegared dish
Octopus (serrated cut), mekabu seaweed, chopped nagaimo yam, ume plum paste
2. Biwa trout kombu-cured persimmon leaf sushi
With egg-yolk vinegar sauce; Shine Muscat grapes; edamame
Soft-boiled cormorant egg with konowata soy sauce
Simmered sweet potato with lemon; pickled myoga ginger
[Simmered Soup] Tilefish somen noodles in clear salted broth style
Dried mullet roe, Kujo green onion, sudachi citrus
[Sashimi] Today’s local fish from Chiba with seasonal garnishes
*From Choshi Port, Chiba Prefecture*
[Grilled Dish] Salt-grilled ayu sweetfish
Corn kakiage fritter
Lightly battered red Manganji pepper; yomogi-fu dengaku (mugwort wheat-gluten miso glaze)
[Main Dish] Chiba beef sirloin shabu-shabu
With vegetables from local farmers
Grated yuzu kosho; ponzu sauce
*From Imura Farm, Chiba Prefecture*
[Rice] Pike conger rice; shredded Manganji pepper; sansho pepper powder
*Made with Chiba-grown Koshihikari “Tago-mai” rice*
[Miso Soup] Red miso soup with nameko mushrooms
[Pickles] Narita specialty cucumber “teppo-zuke” pickles (Kakuya)
[Dessert] Almond tofu pudding
Miyazaki mango and blueberries topped with jelly
*Menu items may change depending on market availability.*
*Photos are for illustrative purposes only.*



























