【肉割烹 ささえ】

[Course content]

*This is the spring course content.(The photos shown are for illustrative purposes only)

◎ Jibuni (boiled oysters and bamboo shoots)

~Mr. Sasaki Makoto from Rikuzentakata, Iwate Prefecture, produces the best oysters in Japan for six consecutive years~

◎ 8 inches

・Wagyu beef and shrimp wrapped in yuba

・Lamb shoulder couscous croquettes

・Veal tongue ham

・Okinawa vinegared mozuku seaweed and salted Sanriku sea squirt

・Boiled pig tail

・Today's fresh fish Oita Ryukyu

・Tosa-ni (lotus root simmered in soy sauce) from Ibaraki Prefecture

・Matsumura's Shogoin Daikon Kuzu Tofu and Dried Boars' Roe

◎ Bacon & Black Bear Pie ~ Asiatic Black Bear from Akita Prefecture ~

◎ Whole Tomato Simmered ~ Tongue-in-Miso Sauce ~

◎ French Quail Samgyetang

◎ Grilled

・Japanese black beef Kamenoko

・Deep-fried thick asparagus

・Iwate Prefecture shorthorn beef rib, aged for 30 days

◎ Yuzu-scented matcha ramen

~Chicken soup with a touch of snow crab~

◎ Clay pot rice & red miso soup ~Salted sea urchin 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.