【肉割烹 ささえ】2/2(日)ユッケキンパ恵方巻〈ご予約受付中〉

[Course content]

*This is the content of the autumn/winter menu.(The photo is for illustrative purposes only.)

◎ Boar belly meat steamed in peony sauce from Ehime Prefecture with chrysanthemum filling

◎Hachisun

・Fresh Sasuke pork liver cooked at low temperature and smoked

・Bottarga radish

・Fruit and sake lees ~ Shiraae ~

・Ginkgo aglio e olio

・Sunfish intestines (Iwate Prefecture) dressed in nuta sauce

・Mino sashimi and red shrimp with Shaoxing wine

・Australian cream croquette

・Tokachi brown bear hotpot jelly

◎ Tetsumabo

~Minke whales from Miyagi Prefecture~

◎ Meat Oden ~Shizuoka Style~

(Duck meatballs, Achilles tendons, beef tendons, etc.)

◎ Japanese Black Beef Aitchbone

~Truffle Sukiyaki~

◎Mugi Toro Chazuke

~Japanese Black Beef Yukhoe & Hokkaido Salmon Roe~

◎ Grilled

・Kawachi duck from Matsubara, Osaka

・Japanese black beef thigh

・Banana

◎ Clay pot rice

・Bowjai Fan

・White fish dumpling soup

◎ 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.