小料理屋 RUKA　麻布十番

very

[Appetizer] Shogoin turnip puree with grilled scallops

[Small Dish] Seasonal Small Dish

[Sashimi] Assortment of 4 types of sashimi

[Appetizer] Blanched seasonal vegetables, simmered white clams, and monkfish liver ponzu jelly

[Fish Dish] Braised Alfonsino

[Palate Cleanser] Iwamozuku Vinegar from Noto Peninsula, Ishikawa Prefecture

[Meat Dish] Charcoal-grilled Japanese Black Wagyu Beef with Potato Pasta and Porcini Mushroom Sauce

[Meal] Eel and mushroom rice cooked in an earthenware pot, red miso soup

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*The course contents may change depending on the season, weather, and availability of ingredients.

Please acknowledge it beforehand.