Japanese Cuisine 菜な　春吉店

The contents may change depending on the supply situation.

The photo shows the course for April.

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April

[Appetizer] Broad bean and sun-dried tomato salad with okara dressing

[Sashimi] Assorted seasonal sashimi

[Soup Dish] Lotus root dumplings in a pureed seaweed soup

[Grilled Dish] Sautéed rockfish and new potatoes with lemon and perilla leaf sauce

[Warm Dish] Clam Chowder

[Deep-fried food] Bamboo shoots and Tatsuta-age (deep-fried chicken) with shrimp mince sauce

[Vinegared Dish] Cajun Marinade of Red Shrimp and Kiyomi Orange

[Meat Dish] Roasted Kagoshima Black Wagyu Beef

[Soup] Miso soup with butterbur and wakame seaweed

[Rice] Shirasu and mentaiko rice ball

[Sweets] Cherry blossom uiro

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May

[Appetizer] Horse mackerel namero

[Sashimi] Assorted seasonal sashimi

[Soup] Broad bean potage

[Grilled Dish] Wakasa-style grilled golden snapper

[Warm dish] Chilled steamed egg custard with clams

[Deep-fried dish] Spanish mackerel with black vinegar sauce

[Vinegared Dish] Salad with water eggplant, baby corn, and sweet summer orange

[Meat Dish] Roasted Amakusa Daio Chicken

[Soup] Red miso soup with sea lettuce

[Rice Dish] Smoked salmon and wild vegetable sushi wrapped in bamboo leaves

[Sweets] Matcha cream dorayaki