味噌処　友遊

●February

[Appetizer] Sesame-dressed butterbur, smoked salmon wrapped in turnip, and blanched fresh wakame seaweed

[Sashimi] Assorted sashimi of natural seasonal fish

[Vegetables] Assorted fresh raw vegetables and miso paste

[Soup] Deep-fried daikon mochi

[Specialty] Hatcho miso oden

[Grilled] Grilled chicken with rape blossoms

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 served)

Daily miso soup

[Sweet] Hojicha pudding

●March

[Appetizers] Butterbur with Shiraae (sweet dressing), grilled bamboo shoots, snap peas with yellow vinegar

[Sashimi] Assorted sashimi of natural seasonal fish

[Vegetables] Assorted fresh raw vegetables and miso paste

[Soup] Braised clams in bamboo shoots

[Fried] Assorted seasonal skewers

Asparagus prosciutto.Pekoros, fresh burdock

[Grilled] Chicken with spring cabbage

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 served)

Daily miso soup

[Sweet] Hojicha pudding