味噌処　友遊

●October

[Appetizer] Steamed Pacific saury in oil, salted roasted ginkgo nuts, pickled persimmon

[Sashimi] Assorted sashimi of natural seasonal fish

[Vegetables] Assorted fresh raw vegetables and miso paste

[Soup] Deep-fried Namafu and Mushroom Soup

[Specialty] Hatcho miso oden

[Chicken] Chicken with garland chrysanthemum sauce

Today's palate cleanser

[Grilled] Grilled Japanese Black Beef with Hoba Miso

If you wish, you can change to a Yurara pot.

【Finishing touch】 Rice cooked in a clay pot (if using a hot pot, ramen will be used)

Daily miso soup

[Sweet] Hojicha pudding

●November

[Appetizer] Sesame-marinated lotus root and burdock, sweet and savory simmered sweet potato, pickled persimmon

[Sashimi] Assorted sashimi of natural seasonal fish

[Vegetables] Assorted fresh raw vegetables and miso paste

[Soup] Ureshino tofu jibuni

[Specialty] Hatcho miso oden

[Fried] Fried monkfish

Today's palate cleanser

[Grilled] Grilled Japanese Black Beef with Hoba Miso

If you wish, you can change to a Yurara pot.

【Finishing touch】 Rice cooked in a clay pot (if using a hot pot, ramen will be used)

Daily miso soup

[Sweet] Hojicha pudding