The season for vegetables is upon us.
Please come and try our new menu that makes the most of early summer vegetables.
From top
◯ Zucchini, Trout
(Left) Trout wrapped in zucchini flowers, which herald the arrival of early summer, and fried in sorghum dough.
(Right) Slice the zucchini and boil for 2 seconds to make a pasta dish. A sauce made from fermented tomatoes and beets brings the two together.
◯ Corn
Corn grown in Togakushi, where temperature differences are extreme, is harvested that morning. Its rich essence is extracted and cooked as is to make a flan. The cob, fiber, and skin are cooked and boiled separately to make a jelly, which is then combined with grilled corn coated with balsamic vinegar for texture.
◯ Fir, Rhubarb
To evoke the image of morning dew, new fir buds are made into ice cream, and the refreshingly sour rhubarb is extracted and mixed with spring water to make a jelly. It is also combined with yogurt mousse and apricots.
*The photo is an example. The menu changes depending on the ingredients that are available at the time.
