肉魚菜　むらかみ

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

[August Menu]

Peach compote, whole Hokkaido craft prosciutto, Caciocavallo cheese

Senpōshi oysters preserved in oil, garlic toast

Cold soup made with Hokkaido corn, popcorn

Small Japanese Black Wagyu Roast Beef Sandwich with Beef Sauce

White eggplant, grilled eel from Mikawa, and pesto.

Palate cleanser: Raiden Watermelon Sherbet

Roasted summer venison with Dauphinois sauce and green peppercorns in a Madeira wine sauce.

Hairy crab and bell pepper risotto with bacon flakes

"Reprint" Traditional Pudding with Seasonal Fruits

After-meal tea and snacks

*Ingredients and menu items may change depending on availability.