Spring buds emerge, and bamboo shoots are dug up in the morning

20000 yen(Tax included)

Includes tax and service charge (10%).

This course uses seasonal spring ingredients.You can enjoy spring to the fullest.

■April Menu■

[Direction]

Tossed with kinome

Sweetly boiled tiger prawns Live squid

[Stewed food bowl]

Morning digging of bamboo shoots and young shoots from shell mounds, ground clams and kudzu

Boiled butterbur, rape blossoms, pounded myoga ginger, kinome leaf buds

【Build】

Morning digging of bamboo shoots from the shell mound and spring shell matching

Kinome Jelly with Vinegar

Delicious food in season

Various decorations

[Grilled dish]

Grilled bamboo shoots and buds from Kaizuka

Kyarafuki, lotus root in vinegar

[Dishes]

Freshly dug bamboo shoot tempura from Kaizuka

Fried whitebait and Japanese butterbur buds

Condiments Tempura dashi Salt

【Strong Relishes】

Freshly dug bamboo shoots and Miyazaki beef shabu-shabu

Tree buds

【rice】

Freshly dug bamboo shoots cooked in a pot

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 photograph is an image.

Available days for reservation: Monday to Sunday, holidays, days before holidays

Coupons that can be used with this course

2025/04/08 update