津軽や すべー

Today's IngredientsHomemade CaviarFrench Foie GrasKochi WatermelonAkiyoshidai Fresh GarlicRoot CeleryMatsusaka Beef Strip LoinFrench White AsparagusKagawa AsparagusKitakyushu Red Sea UrchinAkamo-kuButter TeaFirefly Squid and Scallop TartareSmoked Caviar GougèreSignature DishesKitakyushu Red Sea UrchinOriginal Oscietra CaviarAka-za ShrimpTennaga ShrimpConsommé JellyCauliflower CreamFrançois RoyalMushroom Soup CappuccinoOnsen Tamago (Hot Spring Egg)Two Types of BreadHassun - Tango no Sekku DecorationEight Types of Vegetable JellyFrench DressingGalantine - Daisendori Chicken, Truffle, BurdockPicklesSteamed Abalone with Liver SauceBordeaux White AsparagusHollandaise SauceTruffle and Beef BrothAsparagus (Sanuki no Mezame)Snow CrabAurora SauceEggParsleyPaprikaFoie Gras MonakaAmerican CherriesAmerican Cherry JamKirsch JellyAlmond CoatingAdditional Dish + JPY 5,000Baked Sea Urchin in Puff PastryRoot Celery and Seafood Broth SaucePalate CleanserKochi Watermelon JuiceLime SorbetMintCharcoal-Grilled Matsusaka Beef Strip LoinFried Garlic from AkiyoshidaiSakura Shrimp Risotto (Half)Sakura Shrimp, Saffron, Canola FlowerSakura Shrimp, Lotus Root, and Asparagus TempuraCurry Rice (One-Third)No Flour or Butter UsedKitakyushu LoquatWhite Wine JellyMarc (Distilled from Grape Skins) SorbetHerbal TeaSakura CheesecakeYame Tea Ice Cream Less

GyokuroHamo Suisen - Iris Sword Kuruma Ebi Sea Urchin OkraCrab Bread Deep-fried crab paste sandwichSoup Dish - Edamame Purée Sea Bream (Kitakyushu) Kamo Eggplant White Sweet Potato Sando BeanYoung Sweetfish Sushi from Lake BiwaHand Roll with Eel and HayazanshoDeep-fried Soft-shelled Turtle Jelly Ripe Lemon from Setouchi Pepper SaltAdditional Dish Boiled King CrabHassun - Oni-gawara and Fresh Green Decoration Firefly Squid Scallop Snap Peas Sweet Shrimp Ginger Vinegar Jelly Seabass Salt Tataki Grated Daikon Grated New Onion Marinated Tuna Sushi Roll Mustard Fugu Ankimo Sauce Quail Egg Pickled in Miso Eggplant, Sando Beans, and Winter Shiitake with Sesame Sauce Flounder with Kombu Iwatake Roasted Sake Aori Squid in Brandy Soy Sauce Mixed with Sea Urchin Cucumber and Daitokuji Fu Vinegar DishFoie Gras Monaka Dried Persimmon Butter Whiskey JellyHida Beef and Tobigyu Sukiyaki Asparagus Nezumi BambooGinger Clay Pot RiceHanda Noodles Sukiyaki Broth Tempura CrumbsShiga Tomatoes Wine JellyMugwort KuzumantoMatcha Less