囲炉裏あみ定

<Course content>

● Hassun

Sweetfish with roe cooked in Arima

Simmered scallops

Millet gluten dengaku,

Clove gluten and red konjac dressed in vinegared miso or Ishiyamadera sesame tofu)

● Appetizer

Omi beef tataki (low-temperature cooked) with grated daikon radish and ponzu sauce

● Bowl dishes

Hagi sweet potato clear soup (first-grade broth made from Makurazaki and Rishiri kelp)

Oily foods

Moroko or goby tempura

Seasonal vegetable tempura (autumn eggplant, uramji mushroom, maitake mushroom, sweet potato)

●Lids

Shiga Prefecture pumpkin buns with sweet bean paste

● Pottery

Iroriami's specialty: Grilled sweetfish over a large hearth (2 fishes to compare)

●Rice

Grilled salted sweetfish and bonito broth rice porridge with pickles

●Fruit

Matsuno Tsukasa's Sake Lees Ice Cream

*Additional menu available separately

●Biwa trout sashimi 1,200 yen (tax included)

Funazushi 1,000 yen (tax included)

※The photograph is an image.

*Contents vary depending on season and stocking.

*Please make your reservation by 5pm on the day.

*If you have any allergies or ingredients you don't like, please let us know.

(1) In general, eating raw meat carries the risk of causing food poisoning.

(2) Children, the elderly, and other people with weakened resistance to food poisoning should refrain from eating raw meat.