This month’s wagyu is to wrap vegetables and baked. Please eat with ponzu sauce.
Rice grown in Sanda City, pickled vegetables, and red miso soup.
The rice was harvested in Sanda City.
Seasonal fruit platter.
The last dessert is strawberry. Now is the best time.
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
KOTORI Master chef：Kazuhiko Kasaoka
assorted tempura 2,000yen(+tax)
boiled head of a sea bream 1,200yen(+tax)
assorted raw fish 3,000yen(+tax)
Udon(soba) noodles with tempura 1,200yen(+tax)
Kobe beef steak 7,000yen(+tax)
sake-steamed a sea bream 2,000yen(+tax)
rolled Japanese-style omelet 800yen(+tax)
special lunch prepared for children 3,000yen(+tax)