■ Iwate Abalone with Urui, Shidoke, Egg Yolk Vinegar, and Tomato Jelly 4.5■ Sakura Shrimp, Glutinous Rice, and Ito Aonori 4.0■ Ainame, Koshiabura, Shiitake, and Yuzu in Clear Soup 3.8■ Sashimi (Flounder, Fatty Tuna, and Surf Clam) 3.9■ Iwate Beef Loin, Iwate Asparagus, Flower Wasabi Salad, and Sansho Pickles 3.8■ Sanriku Hairy Crab, Nuno Nori, and Crab Vinegar 4.0■ Seasonal Assorted Platter 4.0Iwate Oysters with Curry PowderSanriku OctopusFirefly Squid in MisoScallops with ShutoBraised Sea Bream RoeSweet Vinegared MyogaSuzuki Grilled with Wood BudsKogomi SaladRed Sea Cucumber in Tosa VinegarIwate Ryusendo Black Pork Marinated in Shio Koji■ Aomori Shark Fin and Hanamaki Hōrōchō Chawanmushi 3.9■ Salmon and Bracken Clay Pot Rice 4.0■ Kitakami Mulberry Tea Yokan 4.0■ Yamagata Benishūhō 4.0
We use cookies on this site to enhance your user experience.
