スタンダード会席コース「白露」】
Standard Kaiseki Dinner Course for the Season "White Dew (Early Autumn)"
[Seasonal Dishes/八寸 ]
1.蒸し鮑と八代オクラの冷たいスープ
Chilled Steamed Abalone and Yashiro Okra Soup
2.秋刀魚笹寿司
Pacific Saury Sushi Wrapped in Bamboo Leaf
3.丸十レモン煮
Simmered Sweet Potato with Lemon
4.万願寺唐辛子焼き浸し
Grilled Manganji Pepper Soaked in Dashi Broth
5.無花果田楽
Grilled Fig with Sweet Miso Glaze
[Raw Fish/造り]
1.季節の鮮魚おすすめ二種
Chef's Selection of Two Seasonal Fresh Fish
2.白烏賊そうめん　叩きねばりっこと共に
Thinly Sliced Swordtip Squid with Chopped Sticky Yam
[Hot-pot Dish/ 鍋物]
八鹿豚美肌鍋　特製梨ポン酢で
Prime Yooka Pork Collagen Hot Pot with House-Made Pear Ponzu
[Steamed Dish/ 蒸物]
小林屋名物　トマトの印籠蒸し
Kobayashiya Specialty: Steamed Stuffed Tomato with Shrimp, Edamame, Mushrooms, and Scallop
[Fried Dish/ 揚物]
名残り鱧大葉巻き天ぷら
Pike Conger Tempura Wrapped in Perilla Leaf
[Last Dish/ 食事]
1.大山鶏炭火焼き釜飯
Charcoal-Grilled “Daisen” Chicken (from Tottori)
2.秋刀魚とごぼうの釜飯
Pacific Saury and Burdock Root
[Desserts/ 甘味]
大山こむぎのシフォンケーキと豊岡ぶどう
“Daisen” Wheat Chiffon Cake with “Toyooka” Grapes