音戸

Menu for June 2026

■ Grilled hassun

Grilled sea bream wrapped in egg

Pickled radishes (Achara pickles)

Broad bean shrimp and whitebait in an amber-colored tea bag

Squid and edamame with sea urchin dressing, served with sansho leaves.

Tatami sardine roll (seaweed)

■ Bowl

Clam dumplings, kudzu jelly, iris carrots, mitsuba (Japanese parsley)

■ Build

Three kinds of platter with garnish

■Simmered food

Prawns cooked with egg yolk

Hexagonal potato, small square pumpkin, burdock root, iris gluten, green peas

■Fried food

Deep-fried Ainame (sweetfish) wrapped in Daigo yuba (tofu skin), okra, eggplant

Fuji Oroshi Tempura Dashi

■Film Furnace

Domestic beef shabu-shabu

Mizuna greens, shiitake mushrooms, tofu, white onions, condiments, and ponzu sauce.

■ Meals

Conger eel rice, mitsuba (Japanese parsley), and pickles.

■Finishing dish: Red miso soup

■ Desserts: Sherbet

Menu for July and August 2026

■ Grilled hassun

Grilled eel (two pieces) with pickled ginger.

Mineoka Tofu, Amber Bean Paste, Grated Ginger

Chilled steamed egg custard with delicious broth, wasabi, and chopped shiso leaves.

Winter melon jelly in Hakata amber sauce, octopus crackers (lemon salt)

■ Bowl

Pike conger coated in kudzu starch, pickled plum paste, green taro stems, and syrup.

■ Build

Three kinds of platter with garnish

■Simmered food

Braised sea bream

Shredded leeks, hexagonal taro, small pumpkin, shiitake mushrooms, green vegetables

■Fried food

Deep-fried scorpionfish with plum paste, sweet peppers, grated daikon radish, and tempura dipping sauce.

■Film Furnace

Domestic beef grilled on a hot stone with accompanying vegetables

■ Meals

Rice cooked with turban shells and edamame beans

Mitsuba (Japanese parsley) and pickles

■Finishing dish: Red miso soup

■Water products

sherbet