OTEMACHI ASADA Dinner Course Menu April.2020 ¥16,000 ～Starter～ Slightly seared Fat Greenling, Butterbur Urui (Japanese Mountain Vegetable), Bracken, Wakame Seaweed, with Starchy Plum Pulp

～Seasonal appetizer～ Tiny -ball of Halfbeak, Simmered Baby Octopus, Conger Eel rolled with Burdock, Jellied Snapper Roe and Broth, Japanese Pepper Leaf Shrimp & Fava Bean mixed with Dressing, Cicely with Sesame Seeds Vinegar Dressing, Mozuku seaweed in Vinegar Sauce, Thinly sliced Ginger

～Soup(Owan)～ Clear Soup Steamed Dumpling, Edible Sprout, Japanese Pepper Leaf

～～ Kelp flavored John Dory, Sweet Shrimp, Squid

～Seasonal dish～ Kakiage ; Sakura Shrimp, Trefoil, Ostrich Fern, Aralia Sprout

～Grilled dish～ Grilled Spanish Mackerel dressed with a mixture of Japanese Pepper Leaves Jellied Eggwash, Leaves

～Simmered dish～ Duck and Vegetable Stew in traditional Kaga Style, Sudare-fu, Maitake Mushroom, Yomogi-fu, Greens, Wasabi

～Today's rice or noodles～ Handmade Buckwheat Noodles served with Clear Soup made from Salt and Kelp or Rice steamed with Bamboo Shoot ～Dessert～ Boiled Beans, Agar‐agar Cubes with Strawberry, Kiwi Fruit, Blueberry, Orange Cherry Blossom flavored Rice Cake with Wasanbon Japanese

＊The contents will vary depending on the day’s produce, Tax NOT included＊ OTEMACHI ASADA Dinner Course Menu April.2020 ¥22,000 ～Starter～ Simmered Baby Octopus, Butterbur, Udo (Japanese Spikenard), Aralia Sprout, with Japanese Pepper Leaf Jelly

～Seasonal appetizer～ Jellied Snapper Roe and Broth, Tiny SUSHI-ball of Halfbeak, Conger Eel rolled with Burdock, Shrimp & Fava Bean mixed with Tofu Dressing, Squid with Salted and Fermented Entrails of Sea Cucumber

～Soup(Owan)～ Clam Clear Soup Clam, Bracken, Carrot, Japanese Pepper Leaf

～Sashimi～ Thinly sliced White Fish, Kelp flavored John Dory, Sweet Shrimp

～Seasonal dish～ Simmered Bamboo Shoots with Kelp, Wakame Seaweed, Edible Sprout, Japanese Pepper Leaf

～Grilled dish～ Grilled Sea Bream dressed with a mixture of Japanese Pepper Leaf Spring Vegetables, Jellied Eggwash, Vegetables shaped in Flower Petal

～Simmered dish～ Beef and Vegetable Stew in Traditional Kaga Style Small Onion, Potato, Greens, Sudare-Fu, Wasabi

～Today's rice or noodles～ Handmade Buckwheat Noodles served with Clear Soba Soup made from Salt and Kelp or Rice steamed with Bamboo Shoot

～Dessert～ Fruit Punch; Strawberry, Kiwi, Orange, Blueberry, Mint “Cherry Blossoms at Night” (Steamed Bean Jelly)

＊The contents will vary depending on the day’s produce＊ ＊Tax NOT included＊ OTEMACHI ASADA Dinner Course Menu April.2020 ¥30,000 ～Starter～ Steamed Abalone, Butterbur, Udo (Japanese Mountain Vegetable), Aralia Sprout with Vinegar Jelly, Ginger

～Seasonal appetizer～ Tiny sushi-ball of Halfbeak, Jellied Snapper Roe and Broth Shrimp, Bamboo Shoot, Bracken with Tofu &Vinegar Dressing, Squid with Salted and Fermented Entrails of Sea Cucumber, Deep fried Japanese Sculpin, Fava Bean fried with Thin Coating

～Soup(Owan)～ Stonefish Clear Soup Stonefish thinly coated with , Thinly sliced Udo (Japanese Mountain Vegetable), Edible Sprout, Japanese Pepper Leaf

～Sashimi～ Thinly sliced White Fish, Kelp flavored Marbled Sole, Ivory Shell

～Seasonal dish～ Deep fried Japanese Glass Shrimp, Dried Sea Cucumber Ovaries, Ostrich Fern fried with Thin Coating & Aralia Sprout

～Grilled dish～ Broiled Tilefish in Wakasa-style, Udo (Japanese Mountain Vegetable) cooked in Sugar and Soy Sauce, Wasabi Leaves, Tilefish Clear Soup, Green Onion

～Simmered dish～ Japanese Beef with Japanese Pepper Flowers, Onion, Potato, Urui (Japanese Mountain Vegetable)

～Today's rice or noodles～

Handmade Buckwheat Noodles served with Clear Soba Soup made from Salt and Kelp or Rice steamed with Bamboo Shoot

～Dessert～ Jellied Hyuganatsu Citrus, Orange, Papaya “Cherry Blossoms at Night” (Steamed Bean Jelly)

＊The contents will vary depending on the day’s produce＊ ＊Tax NOT included＊ OTEMACHI ASADA Steak Course Menu April.2020 ¥25,000

～Starter～

Simmered Baby Octopus, Butterbur, Udo (Japanese Mountain Vegetable), Aralia Sprout, with Japanese Pepper Leaf Jelly ～Soup(Owan)～

Clam Clear Soup Clam, Bracken, Carrot, Japanese Pepper Leaf ～Sashimi～

Thinly sliced White Fish, Kelp flavored John Dory, Sweet Shrimp ～Grilled dish～

Wagyu-Fillet Steak served with Chili Sauce, Salt and Citrus Pepper

～Steamed dish～

Steamed Seasonal Vegetables

～Today's rice or noodles～

WAGYU Stew and Rice or Handmade Buckwheat Noodles served with Clear Soba Soup made from Salt and Kelp

～Dessert～ Fruit Punch; Strawberry, Kiwi, Orange, Blueberry, Mint “Cherry Blossoms at Night” (Steamed Bean Jelly)

＊The contents will vary depending on the day’s produce＊ ＊Tax NOT included＊