旬菜美酒　恵-kei-

■ Bowls

Clam dumpling

Appetizer

Corn tofu, simmered whelk, blanched molokhia, seaweed salad with vinegar dressing, chicken breast with ponzu jelly

■ Build

Amberjack, sea bream, tiger prawn, tuna

■ Simmered dishes

Steamed conger eel with tofu dressing, edamame, wood ear mushrooms, and white onions.

■ Pottery

Grilled Kurobuta pork cartilage and sirloin steak

■ fried food

Tempura of young sweetfish and corn fritters

A meal

Cold soba noodles

■ Dessert