日本料理　桃山

■April Menu■

[Direction]

Sakura sesame tofu tea cloth squeezed Sakura

Lily petal root, wasabi, delicious stock

[Stewed food bowl]

Steamed white fish with rapeseed

Bamboo shoots, young shoots, rape blossoms

Petal radish carrot kinome

【sliced ​​raw fish】

Various seasonal delicacies and garnishes

[8 inch]

Firefly squid marinated in seawater

Scallops with Nuta Dressing

Tiger prawns with saffron sauce

Silken skin and plum flesh

Grilled folded sardines

Spring young potato, fern Shinada roll

Boiled mugwort in Dutch style with asparagus

Hairpin

Salmon and cheese, boiled burdock

Roasted

[Grilled dish]

Sakura trout Nobe-yaki

Deep-fried Sakura Shrimp

Bamboo shoot buds and agarwood

【Strong Relishes】

Deep-fried bamboo shoots

Sea bream roe and boiled butterbur

Haruko Shiitake Mushroom Kogomi

Condiments

【rice】

Bamboo shoot rice

Ingredients

【juice】

White miso

Homemade tofu with mustard

[Dessert]

April 2025 Kobe Seishin Oriental Hotel

Japanese Cuisine Momoyama Executive Chef Yoshikawa Kurumi

*The menu may change depending on the ingredients available. *The photo is for illustrative purposes only.