囲炉裏あみ定

<Course content>

● Hassun

Kogyo nanbanzuke

Clam tsukudani

Bean flour fried tofu

Sesame tofu from Ishiyama-dera

Clove gluten and red konjac dressed with vinegared miso

● Bowl dishes

Clear soup made with bamboo shoots, Japanese pepper and sweet potato

Oily foods

Moroko or goby tempura

Seasonal vegetable tempura

●Lids

Shiga Prefecture pea or mugwort bean paste buns

● Pottery

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

●Rice

Charcoal grilled salted sweetfish and sweetfish rice or sweetfish porridge in bonito broth

Seta Clam Red Soup

Ingredients

●Fruit

Matsunotsukasa sake lees ice cream

*Additional menu available separately

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

●Omi beef tataki 1,200 yen (tax included)

Funazushi 1,000 yen (tax included)

Omi beef simmered in soy sauce 1,000 yen (tax included)

● Charcoal-grilled Omi beef: 1,800 yen (tax included)

※The photograph is an image.

*Contents vary depending on season and stocking.

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

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

*Reservations from January 2nd to January 4th will incur a New Year's fee of 10% on food and beverages, and 15% for private rooms.