食彩処　樽俎-sonso-

Summer menu (May onwards)

[Appetizer] Miyazaki Jidori chicken breast marinated in kelp with plum dressing

[Leafy greens] Deep-fried dried sardine salad

[Sashimi] Today's five-piece sashimi platter

[Grilled dish] Dried John Dory overnight

[Stewed] Rich Beef Tongue Stew

[Fried Food] Hokkaido-grown potato fries with salted squid butter topping

[Main Course] Charcoal-grilled skirt steak marinated in homemade sauce

[Finishing dish] Cold rice porridge with smoked sea bream

[Sweet] Yuzu sorbet

Winter menu (until April)

[Appetizer] Miyazaki Jidori chicken breast marinated in kelp with plum dressing

[Leafy greens] Deep-fried dried sardine salad

[Sashimi] Today's five-piece sashimi platter

[Grilled dish] Dried John Dory overnight

[Stewed] Rich Beef Tongue Stew

[Fried Food] Hokkaido-grown potato fries with salted squid butter topping

[Main dish] Beef offal hot pot with flying fish broth

[Finishing dish] Rice porridge or champon noodles

[Sweet] Yuzu sorbet

The contents may vary slightly depending on the availability of ingredients and the time of year.