近江懐石　清元【日本料理】

*The menu changes every month; the following is just one example.

Please check our website for more details.

Before the meal, a red perilla soda (non-alcoholic).

Appetizer: Boiled prawns with green vinegar

Appetizer: Biwa trout roe with soft-boiled egg, and simmered goby fish.

Pickled shimeji mushrooms and mizuna greens, persimmon, betel nut, rice stalks

Fukusa-yaki (grilled in a cloth), roe-filled sweetfish simmered in Kurama style sauce, and salted roasted ginkgo nuts.

Simmered dish in a clay pot: Tanba chicken, mitsuba (Japanese parsley), matsutake mushrooms.

Shrimp, ginkgo nuts, sudachi citrus

Sashimi, various seafood dishes, and side dishes

Grilled dish: Biwa trout grilled with red Manganji peppers, shrimp and walnuts.

Main dish: Fig dengaku

Medium Plate: Charcoal-grilled and deep-fried natural sweetfish from Lake Biwa with sweet and sour sauce

Vinegared dish, eel and cucumber salad, julienned ginger, chopped sesame seeds, and spaghetti squash.

Rice dishes: Freshly cooked Omi rice

(Terraced rice paddies in Makino-cho, Takashima City)

Five kinds of pickles

Red miso soup (to finish)

Dessert: Red perilla jelly, Kyoho grapes, pears

Roasted green tea ice cream

Please note that the menu may be subject to minor changes.