時の庭

■ Aperitif <<Homemade>> Plum wine

■ Appetizer: Bamboo shoots tossed with young leaves

rapeseed

Salmon roe

■ Hassun Salmon Temari Sushi

Three-color dumplings

Boiled clams

Otafuku beans

Sweetened boiled eggs

■ Sashimi: Fatty tuna, sea bream, striped horse mackerel, and garnishes

■ Clear Soup: White Fish and Sweet Potato

Abalone mushroom

Sakura carrot

Mini bok choy

Cherry Blossoms

■Grilled dish: Konnyaku dengaku

Seasonal grilled vegetables

Mixed Miso

■Boiled Shogoin radish

Sea bream roe, bamboo shoots

Chestnut gluten, plum gluten

Silken peas, Kinome

■ Unique hotpot: Yanagawa-style duck hotpot

■ Oshinogi Sakura Chirashizushi

■ Fried food: Young sardine tempura

Fried whitebait

Manganji chili pepper

Butterbur Tower

Lemon Matcha Salt

■ Vinegared rice paper rolls

Cream cheese and shrimp

Conger eel, cucumber, onion

■ Rice Bamboo shoot rice

■Pickles Kyoto pickles (3 types)

■ Red soup stock

■ Dessert: Sakura milk pudding

grapefruit

strawberry

※ Course content is an example.It will change every season.