伊勢神宮のお膝元　鳥羽　胡蝶蘭

[Dinner] Food photos are for illustrative purposes only.

"Koyo Gozen" Menu for April 2024 (example) The menu will change every month.

[Cheers soup] Japanese-style potage made with local eggplant

[Mie brand] Pickled bonito sushi

[Raku-mori seasonal vegetables] Chicken oil with burdock miso, boiled sardines, bamboo shoots with cherry blossom cigars

Scallops and butterbur dressed in Yuzen sauce, daimyo-style stew of snowdrops

Conger eel and dried gourd wrapped in a rice bag, chicken liver canapes

[Sashimi] Boiled live abalone, Biwa trout, squid, flounder, angel shrimp

[Dishes] Locally caught conch preparation

[Hot dish] Unique Ise udon

[Paper pot] Toba fatty Spanish mackerel skin-care hotpot

[Snack] Grilled Mie pork with yogurt and miso

[Meal] Ise chicken and Miyagi radish rice pot

[Pickles] Two kinds

[Chef's special] Chicken oil with burdock miso

[Soup] Daimyo soup in a clay pot

[Dessert] Mie Koshihikari Mousse