四季懐石　櫂（かい）香川

[Appetizer] Sea oysters and scallops roasted in sake, asparagus, lotus root, pickled ginger, radish, Tosa vinegar, chervil

[Appetizer] Monkfish liver with ponzu sauce

Simmered plum shell, Conger eel roll, Simmered duck loin, Crab

[Sashimi] Assortment of three carefully selected delicacies from the Setouchi Inland Sea

[Covered dish] Softly boiled octopus

Boiled flower radish, bamboo shoots with spikes, boiled Tosa, boiled marshland, onion, carrot, buds of leaves, butterbur

[Grilled food] Southern grilled sweetfish, eggplant dengaku, and hajikami

[Steamed dish] Sea bass and snow crab steamed in seaweed sauce

[Food] Conger eel sushi, shrimp, soy beans, kinome leaf buds, shredded egg

[Soup] Red dashi soup with nameko mushrooms and wakame seaweed, mitsuba

[Dessert] Strawberry, kiwi, Amaou ice cream

Cherfeuille

*The contents may change depending on the day's stock.