SPRING SEASONAL MENU
※ All tax included
Chirashi-Sushi for Spring
(Rice Bowl)
Large ¥1,410 / Small ¥770
Enjoy the refreshing sour taste of Japanese citrus Hassaku and Umeboshi pickled plum. Your body will be awakened from the winter sleep.
Full of spring vegetables, such as canola flowers and green, snap garden peas, that store the nutrients for sprouting. The lovely spring colors will lift your mood as well.
*Broccoli is used when canola flower is not available.
Ingredients: Brown sushi rice (brown rice, pressed barley, Quinoa, Sesame seed, Pickled plum, Black vinegar, Special syrup, salt), Simmered hijiki seaweed and lotus root (hijiki seaweed, lotus root, soy sauce, special syrup), Simmered shiitake mushroom (dried shiitake mushroom, soy sauce, special syrup), Nori seaweed, Red lettuce, Cherry tomato, Hassaku orange, Canola flowers, Snap garden peas, Vinegard lotus root (lotus root, plum vinegar, Special syrup, Cranberry juice, salt), Marinated carrot and Daikon radish (carrot, daikon radish, Umeboshi pickled plum, rice vinegar, special syrup, flaxseed oil, salt)
Creamy Croquette of Aosa Seaweed
and Oatmeal
￥480
Filling spring croquette made with cooked oatmeal and mushrooms with Aosa seaweed.
The outside is crispy and the inside is creamy and goes well with homemade sauce. Oatmeal and Aosa seaweed are both dietary fiber-rich and good for detoxing.
Ingredients: Oatmeal, Mushroom, Okara soy pulp powder, Brown rice flour, Rice flake, Rapeseed oil, Soy sauce, Beet sugar, maple syrup, Rice malt syrup, Tomato puree, Salt
Stewed Butterbur and Deep-Fried Tofu
￥380
Spring wild vegetable butterbur, Fuki in Japanese enhances liver and kidney functions and also increases metabolism. Recommended for those who are concerned about excessive salt intake.
Ingredients: Butterbur (Fuki), Deep-fried tofu, Soy sauce, Kelp, Dried shiitake mushrooms, Beet sugar, Rice malt syrup, Maple syrup, Salt
Chirashi-Sushi for Spring
(Rice Bowl)
Large ¥1,410 / Small ¥770
Enjoy the refreshing sour taste of Japanese citrus Hassaku and Umeboshi pickled plum. Your body will be awakened from the winter sleep.
Full of spring vegetables, such as canola flowers and green, snap garden peas, that store the nutrients for sprouting. The lovely spring colors will lift your mood as well.
*Broccoli is used when canola flower is not available.
Ingredients: Brown sushi rice (brown rice, pressed barley, Quinoa, Sesame seed, Pickled plum, Black vinegar, Special syrup, salt), Simmered hijiki seaweed and lotus root (hijiki seaweed, lotus root, soy sauce, special syrup), Simmered shiitake mushroom (dried shiitake mushroom, soy sauce, special syrup), Nori seaweed, Red lettuce, Cherry tomato, Hassaku orange, Canola flowers, Snap garden peas, Vinegard lotus root (lotus root, plum vinegar, Special syrup, Cranberry juice, salt), Marinated carrot and Daikon radish (carrot, daikon radish, Umeboshi pickled plum, rice vinegar, special syrup, flaxseed oil, salt)
Creamy Croquette of Aosa Seaweed
and Oatmeal
￥480
Filling spring croquette made with cooked oatmeal and mushrooms with Aosa seaweed.
The outside is crispy and the inside is creamy and goes well with homemade sauce. Oatmeal and Aosa seaweed are both dietary fiber-rich and good for detoxing.
Ingredients: Oatmeal, Mushroom, Okara soy pulp powder, Brown rice flour, Rice flake, Rapeseed oil, Soy sauce, Beet sugar, maple syrup, Rice malt syrup, Tomato puree, Salt
Stewed Butterbur and Deep-Fried Tofu
￥380
Spring wild vegetable butterbur, Fuki in Japanese enhances liver and kidney functions and also increases metabolism. Recommended for those who are concerned about excessive salt intake.
Ingredients: Butterbur (Fuki), Deep-fried tofu, Soy sauce, Kelp, Dried shiitake mushrooms, Beet sugar, Rice malt syrup, Maple syrup, Salt