＜On a lotus leaf＞ Sea bream, tuna, young yellowtail, octopus from Akashi, and various garnishes
Please enjoy the summery dish with a lotus leaf, ice and fresh fish.
A pot dish of pike conger from Awaji and onion
Having pike conger from Awaji and onion together is a treat of this season.
Dish on a Square Plate
＜Small bowl＞ Sesame tofu, water shield, shrimp, wasabi, broth, and leaf bud
＜Hors d’oeuvre＞ Eel sushi ball, candied sweet potato, and vinegared fresh lotus root
We made an assortment of seasonal fish and vegetables.
Please enjoy a variety of flavors
Eggplant, asparagus, paprika, amber-colored sauce, and fine strips of leek
We made a dish with summer vegetables. Eggplants become very tasty when fried.
Steak of Japanese black beef, rice sprouts, and zucchini
Please savor the steak with ponzu sauce.
Rice grown in Sanda City, pickled vegetables, and red miso soup
The rice was harvested in Sanda City
Assorted seasonal fruit
Finally, please enjoy the refreshing fruit.
The contents of dishes may change, according to the procurement conditions of in-gredients. We would appreciate your understanding. KOTORI Master chef：Kazuhiko Kasaoka
＜Above the box from left to right＞
・Orange And Kiwi Fruit With Lemon Sauce
・Green Onion Miso Or Negi-Miso
・Pickled Food Combo Platter
・Yaki-Nori Seasoned Nori Seaweed (in the nori box)
＜Starting from the upper left＞
・A Block Of Chilled Tofu Topped With Green Onions And Ginger Ground Together With Radish
・Fried Egg With Sardines And Grated Radish
・Salted Mackerel With Lemon
＜From the bottom left (in the lower row)＞
・Tomato Lettuce Salad With Shiso Dressing Made From Zesty Shiso Leaves
・Squid Angel Hair Noodles, Kama-Boko Fish Paste, Wasabi
・Soy Sauce Stewed Pumpkin, Fish With Vinegar Marinade, Black Sesame Gobo Burdock Root(on the burner)
・Miso Soup With Clams, Wakeme Seaweed, Green Onions And Fried Tofu Strips