日本料理　桃山

■April Menu■

[Direction]

Sakura shrimp crackers, folded sardines

Fried whitebait with kinome leaf buds

Sakura Wrapped Grilled Scallops Steamed Rice

Sakuraka Gin-an

[Stewed food bowl]

Mutual defeat

Scooped egg tofu, rape blossoms

Grilled Haruko Shiitake Mushroom

Petal radish carrot kinome

【Build】

Delicious food in season

Various decorations

[8 inch]

Firefly squid marinated in seawater

Sea bream milt with chiri vinegar sauce

Sakura trout wrapped in cherry leaves and grilled with agarwood

Tiger prawns with saffron sauce

Silken skin and plum flesh

Grilled and simmered sea bream roe

Spring young potato, fern Shinada roll

Boiled mugwort in Dutch style with asparagus

Fried broad beans

Hairpin

Kombu with roe, sweet-simmered octopus, grilled on a grill

[Grilled dish]

Sakae conch pot ware

Bamboo shoots, young burdock, Japanese honewort

【Strong Relishes】

Grilled bamboo shoots and buds from Kaizuka

Kyarafuki, lotus root in vinegar

Boiled young shoots, myoga ginger, and plum paste

【rice】

Bamboo shoot rice, pickles

【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.