海山邸　博多ARK店

[From April 9th to May 10th]

[Small Dish] Fresh Green Tofu with Goji Berries and Delicious Broth

[Sashimi] Seafood carpaccio style, seasonal vegetable salad, lemon sauce

[Simmered Dish] Clams and Domyoji rice cakes steamed in cherry blossom sauce, with lily bulb petals, fresh wasabi, and silver sauce.

[Grilled Dishes] Grilled Spanish mackerel with cherry leaves, egg omelet, and leafy greens

[Deep-fried dish] Tempura of whitebait and new onions, green chili peppers, and rose salt.

[Meal] Fukagawa rice with mitsuba (Japanese parsley) stems

[Pickles] Bettara pickles, Shibazuke pickles, Aotakana pickles

[Tomowan] Red miso soup, powdered Japanese pepper, chopped green onion, arare tofu

Six dishes in total

[From May 10th to June 10th]

[Small Dish] Fresh yuba (tofu skin) and okra root with grated yam dashi jelly, goji berries, and wasabi

[Sashimi] Seared bonito sashimi with aromatic vegetables (onion, radish sprouts, myoga ginger, red onion) and Tosa vinegar.

[Simmered Dish] Young chicken jibuni (a type of stew), bamboo shoots, yam, carrots, green beans, sansho leaves

[Grilled Dish] Grilled Spanish Mackerel with Nanban Sauce, Leafy Greens, Bonito and Walnuts

[Deep-fried dishes] Tempura of young sweetfish and deep-fried conger eel with seaweed, green chili peppers, kudzu noodles, and rose salt.

[Meal] Ginger rice with mitsuba (Japanese parsley) stems

[Pickles] Radish, green vegetables, pickled eggplant

[Soup] Red miso soup, chopped green onions, sansho pepper powder, and arare tofu

All six items