Dinner
Menu for October
【Aperitif】Plum Liqueur in Crushed-ice
【Sakizuke】Thickened Soymilk Skin and Monkfish Liver with Ginger Flavored Starchy Soup
【Appetizer】Assorted Appetizer of November
【Suimono】Steamed Dish in Earthenware Teapot
Matsutake, Horsehead , Shrimp, Locally-raised Chicken, Japanese Parsley, Kabosu Lime
【Mukozuke】Fresh Sashimi of Seki Mackerel, Porgy, Bluefin Tuna with Garnishes
【Wanmono】Chrysanthemum-shaped Millet Dough Cake and Green Chili Pepper with Starchy Sause
【Shiizakana】Hot Pot Meal of Thinly Sliced Meat of Bungo-raised Cattle
【Hashiyasume】Glutinous Rice Cake with Soup of Grated Japanese Yam
【Futamono】Steamed Oyster and Vegetables with Grated Turnip in Starchy Clear Soup, Grated Japanese Horseradish
Edible Jellyfish, Shimeji-Mushroom, Sliced Carrot in Maple-shape, Needle-Shaped Young Snow Peas
【Yakimono】Grilled Blowfish and Barracuda
【Gohan・Tomewan・Kounomono】Cooked Rice Red Miso Soup Pickles of the Season
【Desserts】Cheese Cake of Baked Orange Fleshed Yam with Pear Compote and Cantaloupe Melon
Some dishes may differ from the menu depending on the availability of food stuffs.
Tabimori Ryokan
Head chef Tetsuya Hanada
January 23, 2025