味噌処　友遊

●June

[Appetizers] Asparagus with fermented fish innards mayonnaise, octopus and cucumber with herbs, green beans with sesame dressing

[Sashimi] Assortment of fresh, seasonal sashimi

[Vegetables] Comparing fresh vegetables with tasting miso paste.

[Soup] Deep-fried edamame and tofu in a savory broth sauce

[Deep-fried] Seasonal Assortment of Deep-Fried Skewers

Pork rolls with small eggplants and cherry tomatoes, and okra fish cake.

[Grilled] Chicken steamed in aromatic oil

[Grilled] Steamed Echigo Mochi Pork

If you prefer, you can switch to the Yurara hot pot.

[Finishing touch] 80/20 buckwheat noodles

[Sweet] Roasted green tea pudding

●July

[Appetizers] Pureed summer vegetables and corn, shishito peppers with myoga miso, and jade eggplant with plum sauce.

[Sashimi] Assortment of fresh, seasonal sashimi

[Vegetables] Comparing fresh vegetables with tasting miso paste.

[Soup] Chilled summer vegetable and corn puree

[Deep-fried] Seasonal Assortment of Deep-Fried Skewers

Zucchini, miso-glazed skewers, and conger eel

[Grilled] Chicken steamed in aromatic oil

[Grilled] Steamed Echigo Mochi Pork

If you prefer, you can switch to the Yurara hot pot.

[Finishing touch] 80/20 buckwheat noodles

[Sweet] Roasted green tea pudding