肉魚菜　むらかみ

Meat, fish and vegetable course

[December menu]

Steamed Hokkaido abalone liver and sweetfish soy sauce

Shimonita leek déclineson, Kyoto duck, cranberry

Hairy crab and lily root royal [chawanmushi]

Creme Dubarry Whitefish Meunière

Onion [Sapporo Yellow] Gratin Soup

Palate cleanser: Hojicha sorbet

Rossini-style Shiraoi beef fillet and Mikawa eel grilled white

Wada burdock and mushroom risotto

seasonal fruits

Free-range egg ice cream monaka with caramelized apples

After-meal tea and snacks

*Ingredients and menu may change depending on availability.