Kaiseki Dinner Course for Winter Dawns

[Seasonal Dishes/八寸 ]
1.子持ち鮎朝倉山椒煮
Ayu, the Sweetfish with Roe Simmered in Asakura Pepper
2.南瓜スープ
Pumpkin Soup
3.きのこバターポン酢炒め
Mushroom Sautéed with Butter and Ponzu Sauce
4.へしこの出汁巻きサンド
Salted Mackerel with Japanese Omelette
5.菊葉のおひたし
Chrysanthemum Leaves in Soy-based Broth
[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.神鍋サーモン塩こうじマリネ
Marinaded Local Salmon (from Kannabe) pickled in Salted Rice Malt
[Hot-pot Dish/ 鍋物]
鳥取の郷土料理　じゃぶ煮
Jabuni — Tottori’s Local Dish
(Stewed Chicken and Assorted Vegetables Hot-pot)
[Pickled Dish/ 酢物]
香住蟹柿酢掛け
Local "Kasumi" Crab with Persimmon Vinegar Sauce
[Grilled Dish/ 焼物]
但馬牛柿釜焼き
Grilled Local "Tajima" Beef with Persimmon
[Last Dish/ 食事] 　
1.八鹿豚肉じゃが釜飯
Prime "Yooka" Pork and Potato
2.栗とさつまいもの蒜山バター釜飯
Chestnut topped with Local Butter (from Hiruzen)
[Desserts/ 甘味]　
梨とミニトマトのコンポート
Pear and Cherry Tomato Compote
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