Cuisine

Please enjoy the dishes that make use of Shimane's seasonal ingredients.

Postscript

■Assorted appetizers
■Live fish sashimi from the Sea of Japan with my wife
■Cooked vegetables from Produced in Kanagi Town
■Blackthroat Seaperch salt
■Wariko-style nameko soba
■Shrimp and conger eel tempura
■Iwami Wagyu Beef grilled on a ceramic plate
■Chawan-mushi (steamed egg hotchpotch)
■White rice from Produced in Kanagi Town
■Yuba's clean tailoring
■Black bean cake

*The contents change depending on the season.

It is a creative kaiseki cuisine that incorporates plenty of seasonal vegetables such as locally harvested vegetables and fish directly sent from the Sea of Japan.

Postscript

■Konjac with white
■Japanese mustard spinach and grilled shiitake mushrooms
■Live fish of the Sea of Japan with my wife
■Mozuku vinegar
■Daikoku Tofu and vegetable ginger ankake
■Saikyo-yaki (grilled with Saikyo Miso) silver hirasu
■Wariko-style nameko soba
■Shrimp tempura
■Duck pot
■Steamed tea bowl
■White rice from Produced in Kanagi
■Clean tailoring of clams
■Apricot kernel fruit

*The contents change depending on the season.

We will prepare a breakfast that incorporates Shimane ingredients.

An example of a prologue

■Salad
■cold tofu
■Spinach
■Hot spring egg
■Boiled food
■Salt mackerel
■Shijimi clam miso soup
■Produced in Kanagi Kinu Musume
■Yogurt

*The contents change depending on the season.