びわね　美和音

■■■ Kaiseki ~December~ ■■■

[Preface] Roasted ink

[Sashimi] Assortment of Tiger Blowfish and the Best Seaweed

Counterbore

[Bowl] Seafood earthenware pot

Yoshitsugu Oysters, Scallops, Shrimp, Celery, Mouth, Vinegar

[Steamed dish] Steamed Sendai black beef in sake

[Hassun] Winter sake dishes

Various flavors of sake greens

[Hot dish] Whole stewed Kesennuma shark fin

[Fried food] Cod milt

[Meal] Small bowl of salmon roe

It's red

[After dinner] Fun

*The menu may change on the day due to purchases, etc.

※Menu changes every month

*Ingredients may change for parties of 5 or more.We will prepare the menu according to your seat.

■■■ Kaiseki ~January~ ■■■

[Appetizer] Hairy crab shell platter

[Sashimi] Assortment of Tiger Blowfish and the Best Seaweed

Counterbore

[Bowl] Local clams prepared with tide

Shinbaso Yuba Mouth, buds

[Grilled food] White roe of tiger puffer fish

[Hassun] New Year's sake dishes

Various flavors of sake greens

[Hot dish] Sendai celery and Japanese black beef shabu-shabu

[Fried food] Mountain vegetable tempura

[Food] Kesennuma shark fin and

Shiraishi U-men with Kudzu

[After dinner] Fun

*The menu may change on the day due to purchases, etc.