ミシュランシェフ監修【 肉割烹 ささえ 】

[Course content]

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

◎ Homemade tofu

~Tsuji soy milk from Toyokawa, Aichi Prefecture and bittern from Noda Village, Iwate Prefecture~

◎ Hassun

・Hiroshima oysters and Hachimantai mushrooms marinated in oil

・Two types of squid and salted tripe

・Deep-fried Yamatoimo

・Snow crab and natural mozuku seaweed in vinegar

・Wagyu beef with butterbur and miso dressing

・Fukuoka Prefecture wild boar meatball skewers

・Chicken spring rolls

・Kyoto duck shabu-shabu with chrysanthemum wrap

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

◎ Three kinds of prosciutto and fried bread

~Iberian pork, Serrano ham, and pancetta~

◎ Cantonese-style stew of Tokyo abalone

◎ Wagyu beef tartare inari sushi

◎ Grilled

・Wagyu Shintama

・Wild female deer loin from Mie Prefecture

・Asparagus skewers

◎ Kyushu bamboo shoots and Miou chicken in a clay pot

◎ Mountain pufferfish bracken

◎ Miyazakien's "Japanese Black Tea"

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