味噌処　友遊

February

[Appetizer] Marinated dragonfish and new onion, yuzu radish with salted kelp, and boiled new wakame seaweed

[Sashimi] Assorted sashimi of natural seasonal fish

[Vegetables] Assortment of fresh raw vegetables and miso paste

[Soup dish] Boiled clams and young bamboo shoots

[Specialty] Hatcho miso oden

[Chicken] Grilled chicken with rape blossoms

[Grilled] Steamed Echigo Mochi Pork

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

[Finishing dish] Nihachi soba noodles

[Sweet] Hojicha pudding

March

[Appetizer] Firefly squid with mustard and vinegar miso, grilled broad beans with miso salt, and fresh wakame seaweed salad

[Sashimi] Assorted sashimi of natural seasonal fish

[Vegetables] Assortment of fresh raw vegetables and miso paste

[Bowl] Seasonal vegetable stew

[Skewers] Assortment of seasonal fried skewers

[Chicken] Grilled chicken sandwiched in spring cabbage

[Grilled] Steamed Echigo Mochi Pork

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

[Finishing dish] Nihachi soba noodles

[Sweet] Hojicha pudding