肉魚菜　むらかみ

Chef's choice course featuring meat, fish, and vegetables

[October Menu]

Steamed Ezo abalone and pear, confit of Shimokawa-grown fruit tomatoes

Norwegian salmon marinated with herbs and citrus

Sapporo Yellow Onion Gratin Soup, "Murakami" Style

Small Kuroge Wagyu roast beef sandwich with a hint of beef sauce.

Grilled sweetfish with pine cone-shaped topping, autumn mushrooms, and sweetfish jus with squid ink.

Palate cleanser: Roasted green tea sherbet

Crispy steak of Shiraoi beef fillet, roasted eggplant with Madeira wine sauce

Fourme d'Ambert and fig risotto

Seasonal fruits

Persimmon Tatin with Calvados-flavored Vanilla Ice Cream

After-meal tea and snacks

*Ingredients and menu items may change depending on availability.