せき亭

[Appetizer] Sakura Tai Manju ~ Usui bean sauce ~ Firefly squid and salmon roe

[Soup] Shogoin turnip and shaved ice soup ~Wagyu beef tendon wrapped in spring cabbage~

[Sashimi] Nodoguro, bluefin tuna, and wild red sea bream layered

[Grilled 8-inch serving]

・Hairy crab and watercress in crab vinegar

・Fugu milt and chawanmushi

・Whitebait rafting

・Futami-yaki duck loin and bamboo shoots

・Shrimp stewed in miso sauce,

・Simmered squid roe

・Fried bean batter

[Tempura] Wagyu beef wrapped in seaweed with foie gras, tiger prawns, young sweetfish, and three seasonal vegetables

[Sushi] Two types of bluefin tuna, blackthroat seaperch, tiger prawn, raw sea urchin, stewed conger eel, small fish, flatfish marinated in kelp, wild red sea bream, thick omelet

[Stopping bowl]

[Dessert] Sakura jelly and strawberry tofu