〔楓会席〕 〔Kaede Kaiseki〕
一ノ膳

Ichinozen (First Course)

附出しAppetizer

落花生豆腐 美味出し

Peanuts tofu (bean curd)

衣かつぎ

Steamed taros
Stewed sweetfish with soy asuceand sugar
Mozuku seaweed with vinegar
Soft roe tofu, Lotus root, awabi
mushrooms (oyster mushrooms),
yuzu citrus

鮎甘露煮
もずく酢
椀物

Soup

二ノ膳

Ninozen (Second course)

造里

Sashimi (raw fish)

サザエ姿盛り鮪 本日の地魚 間八

煮物

Nimono (Boiled dish)金目鯛 小芋 焼目湯葉 木の芽

三ノ膳

Sannozen (Third course)

酢の物

Sunomono(Vinegared dish)

替鉢Kawaribachi (substitute
地魚豆乳しゃぶしゃぶdish)Shabu-shabu (hot pot) with local
fish and soybean milk

食事Shokuji(Meal before desserts)

Grilled perch with miso (beanpaste)

白子豆腐 蓮根 あわび茸 柚子

北寄貝 湯葉 柿の木茸 壬生菜
加減酢

スズキ味噌漬焼き御飯（静岡産）
香の物 留椀

水菓子

Mizumono(Desserts)

温州みかん ぶどう ジュース

Assorted turban shells,
Tuna fish, Today's local fish,Kanpachi (amberjack)Alfonso, small potatoes, lightly
grilled bean curd skin, leaf bud

Surf clams, Bean curs skin,
Kakinoki mushrooms, mibuna
leaf, Vinegar with sugar, saltand soy sauce

Rice （Produced in ShizuokaPrefecture）
Seasonal pickles, Soup
Satsuma mandarin, Grapes,
Juice〔藤会席〕〔Fuji Kaiseki〕
一ノ膳

Ichinozen (First Course)

附出しAppetizer

落花生豆腐 美味出し

Peanuts tofu (bean curd)

衣かつぎ

Steamed potatoes
Stewed sweetfish with soy asuceand sugar
Mozuku seaweed with vinegar
Soft roe tofu, Lotus root, awabi
mushrooms, Yuzu citrus

鮎甘露煮
もずく酢
椀物

Soup

二ノ膳

Ninozen (Second course)

白子豆腐 蓮根 あわび茸 柚子

Assorted today's local fish
Tuna, alfonso, Kanpachi(anberjack)

造里

Sashimi (raw fish)

本日の地魚姿盛り
鮪 金目鯛 間八

煮物

Nimono (Boiled dish)金目鯛 小芋 焼目湯葉 木の芽
鮑の踊り焼き レモンバター合肴Aizakana (Servedbetween a cooked dishand a boiled dish)

三ノ膳

Sannozen (Third course)

酢の物

Sunomono(Vinegared dish)

替鉢Kawaribachi (substitute
地魚豆乳しゃぶしゃぶdish)Shabu-shabu (hot pot) with local
fish and soybean milk

食事Shokuji(Meal before desserts)

スズキ味噌漬焼きGrilled perch with miso (beanpaste)

御飯（静岡産）Rice （Produced in ShizuokaPrefecture）

香の物 留椀

Seasonal pickles, Soup

温州みかん ぶどう ジュース

Satsuma mandarin, Grapes,Juice

水菓子Mizumono (Desserts)

北寄貝 湯葉 柿の木茸 壬生菜
加減酢

Alfonso, small potatoes, lightly
grilled bean curd skin, leaf bud
Grilled turban shells with lemonand butter

Surf clams, Bean curs skin,
Kakinoki mushrooms, mibuna
leaf, Vinegar with sugar, salt
and soy sauce

〔伊勢海老会席〕 〔Japanese Ise robster Kaiseki〕
一ノ膳

Ichinozen (First Course)

附出しAppetizer

落花生豆腐 美味出し

Peanuts tofu (bean curd)

衣かつぎ

Steamed potatoes

鮎甘露煮

Stewed sweetfish with soy asuceand sugar

もずく酢

Mozuku seaweed with vinegar

白子豆腐 蓮根 あわび茸 柚子

Soft roe tofu, Lotus root, awabi
mushrooms, Yuzu citrus

椀物Soup二ノ膳

Ninozen (Second course)

造里

Sashimi (raw fish)

伊勢海老 鮪 金目鯛 間八Japanese Ise robster, tuna,alfonso, Kanpachi (amberjack)

煮物

Nimono (Boiled dish)

伊勢海老具足煮

Boiled Japanese Ise robster

焼物

Yakimono(grilled dish)

伊勢海老鬼殻焼

Grilled Japanese Ise robster

三ノ膳

Sannozen (Third course)

酢の物

Sunomono(Vinegared dish)

北寄貝 湯葉 柿の木茸 壬生菜
加減酢

Surf clams, Bean curs skin,
Kakinoki mushrooms, mibuna
leaf, Vinegar with sugar, saltand soy sauce

替鉢

Kawaribachi (substitute
地魚豆乳しゃぶしゃぶdish)Shabu-shabu (hot pot) with local
fish and soybean milk

食事Shokuji(Meal before desserts)

スズキ味噌漬焼きGrilled perch with miso (beanpaste)

御飯（静岡産）Rice （Produced in ShizuokaPrefecture）

香の物 留椀

Seasonal pickles, Soup

温州みかん ぶどう ジュース

Satsuma mandarin, Grapes,Juice

水菓子

Mizumono (Desserts)

〔料理長おまかせ会席〕 〔Shef's special Kaiseki〕
一ノ膳

Ichinozen (First Course)

附出しAppetizer

松前寿司 色茗荷Matsumae sushi (pickledmackrel with seaseed) withJapanese ginger

落花生豆腐 美味出し

Peanuts tofu (bean curd)

イタヤ貝酒盗和え

Itaya shellfish seasoned withsake

衣かつぎ

Steamed potatoes

鮎甘露煮

Stewed sweetfish with soy asuceand sugar

銀杏福草

Ginkgo nuts

白子豆腐 蓮根 あわび茸 柚子

Soft roe tofu, Lotus root, awabi
mushrooms, Yuzu citrus

椀物

Soup

二ノ膳

Ninozen (Second course)

造里

Sashimi (raw fish)

伊勢海老 鮪 金目鯛 アオリ烏賊Japanese Ise robster, tuna,alfonso, bigfin reefsquid

煮物

Nimono (Boiled dish)金目鯛 小芋 焼目湯葉 木の芽

Alfonso, small potatoes, lightly
grilled bean curd skin, leaf bud合肴Aizakana (Servedbetween a cooked dishand a boiled dish)

鮑の酒蒸し レモン バター

Grilled turban shells with lemonand butter

三ノ膳

Sannozen (Third course)

酢の物

Sunomono(Vinegared dish)

北寄貝 湯葉 柿の木茸 壬生菜加減酢

Surf clams, Bean curs skin,
Kakinoki mushrooms, mibuna
leaf, Vinegar with sugar, salt
and soy sauce

替鉢

Kawaribachi (substitute和牛しゃぶしゃぶdish)Shabu-shabu (hot pot) with local
fish and soybean milk

食事Shokuji(Meal before desserts)

スズキ味噌漬焼きGrilled perch with miso (beanpaste)

御飯（静岡産）Rice （Produced in ShizuokaPrefecture）

香の物 留椀

Seasonal pickles, Soup

温州みかん ぶどう ジュース

Satsuma mandarin, Grapes,
Juice

水菓子

Mizumono (Desserts)