銀座方舟　大吟醸しずく

<May Menu>

[First Entry]

Natural rock oysters, Kanazawa ponzu sauce, green onions, grated maple leaf.

【Appetizer】

Hokushinetsu seasonal vegetables platter of five kinds

• Simmered firefly squid • Seaweed salad with vinegar dressing • Sea bream cured in kelp and dressed with salted kelp

- Kintoki grass jelly - Shinshu rice pork Tosa steam

[Wanful]

Clear soup with conger eel coated in kudzu starch, water shield, small melon, and sansho leaves.

[Sashimi]

Hokuriku Fresh Fish Platter (Wife's Set)

【Simmered dishes】

Ishikawa Prefecture Kanazawa City local dish: Jibuni duck

【pottery】

Whole grilled seabass with natural salt

[Appetizer]

Caviar Crackers

[Meals]

Bamboo shoot rice cooked in a traditional iron pot, red miso soup, pickles

【sweet taste】

Ginza Bashodo Warabimochi

Shunpo Tea Garden Matcha

<June Menu>

[First Entry]

Natural rock oysters

Kanazawa Ponzu Cocktail Sauce (Lemon)

【Appetizer】

Hokushinetsu seasonal vegetables platter of five kinds

Niigata asparagus wrapped in meat; Kaga thick cucumber simmered in ishiru sauce with minced meat topping.

- Red-skinned sweet chestnut and pumpkin puree - Edamame fish cake - Kintoki grass white fan fried tofu

[Wanful]

Clear soup with dried sweetfish, grilled eggplant, water shield, small melon, and sansho leaves.

[Sashimi]

Hokuriku Fresh Fish Platter (Wife's Set)

【Simmered dishes】

Ishikawa Prefecture Kanazawa City local dish: Jibuni duck

【pottery】

Whole grilled seabass with natural salt

[Appetizer]

caviar

cracker

[Meals]

Pike conger rice cooked in a traditional iron pot, with chopped pickled plum and sansho leaves.

Red miso soup, pickles

【sweet taste】

Ginza Bashodo Warabimochi

Shunpo Tea Garden Matcha