みづほ野本店

November evening small banquet menu

<Hakozen>

1. Autumn leaves and vegetables: ginkgo nuts, chestnuts simmered in their skins, persimmons, quail, sea urchin, and soy sauce pickles, winter cherry blossom radish, small matsutake mushrooms, and potatoes

2. Homemade Japanese beef stew

3. Spinach and white elm chrysanthemum infusion

4. Sesame tofu delicious soup wasabi

5. Grilled chicken thigh with Japanese pepper

6. Omi konnyaku and fried tofu with mustard and vinegar miso

<Mukozuke> Tochobi dressed with autumn leaves

<Seared combination> Simmered cod roe

<Daimono> Wagyu beef shabu-shabu and colorful vegetables

<Fried food> Shimonita leek and pork belly kinfura

<Steamed> Chawanmushi

<Meals> Nigiri sushi

<Rice soup>Miso soup

<Dessert> Seasonal sorbet