音戸

Menu for farewell and welcome party plans for March and April 2026

■ Grilled hassun

Grilled Spanish mackerel with aosa (green lettuce) and pickled cherry radish

Deep-fried three-colored dumplings, boiled white fish with cherry blossoms (tofu skin)

Firefly squid with vinegared miso sauce, wakame seaweed, and snakehead cucumber

Radish and Sakura shrimp with ponzu sauce

■ Bowl

Shrimp sashimi, grilled shiitake mushrooms, mitsuba (Japanese parsley), and flounder with kudzu

■ Build

Three kinds of garnish

■Simmered food

Spring stew

Softly boiled octopus, boiled hexagonal sweet potato, cherry carrot

Bamboo shoots boiled in Tosa sauce, petal lily root, butterbur

■Fried food

Deep-fried conger eel, kogomi, pumpkin, eggplant

Mt. Fuji grated radish and tempura dashi soup

■ Meat dishes

Ceramic grilled domestic beef with vegetables

■ Meals

Red sea bream rice, grilled red sea bream, shredded thread, mitsuba (Japanese parsley), pickles

■Stopping bowl

Red juice

■Water products

Seasonal Sorbet