【肉割烹 ささえ】2月から春メニューになりました♪

[Course content]

*This is the summer menu.(The photos shown are for illustrative purposes only)

◎ Hiyajiru (cold soup)

~ Marinated horse mackerel, 16-grain rice, and cucumber paste ~

◎ Hassun

・Deep-fried young sweetfish skewers with kiwi ponzu sauce

・Wagyu beef sashimi with Kyushu soy sauce

・Sasae no Vinegared Offal (from Iwate and Oita prefectures)

・Domestic ostrich tartare with grilled Manganji peppers and kudzu tofu

・Osaka Kawachi duck tataki, grilled and soaked okra

・Marinated bluefin tuna ~ rare cutlet ~ from Toyosu Market (Ishiji)

・Chinese-style mixed soybean pulp

・Pickled Chinese yam in black vinegar with green pepper

◎ Steamed turnip ~ 2x U○gi and Kuma no Kasu vinegar ~

◎ Boiled Wagyu beef tendon and summer burdock with truffle flavor

◎ Wagyu beef yukke rice burger 2025

◎ Somen noodles - Chilled dandan with cherry shrimp -

◎ Grilled

・Wagyu beef

・Aizu horse meat

・New potatoes

◎ Tokushima-produced conger eel rice

◎ Mountain puffer fish with bracken and matcha ice cream

◎ Miyazakien's "Wa Tea"

*The course contents may change without notice depending on the availability of ingredients and other factors.