囲炉裏あみ定

<Course content>

● Hassun

Shiga Prefecture log-grown shiitake mushrooms dressed with shaved ice

Shrimp beans

Roe stewed with Japanese pepper

Sesame tofu from Ishiyama-dera

● Appetizer

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

・Biwa trout sashimi

● Bowl dishes

Fried rice cakes with Otsu Kokonoe miso

Oily foods

Moroko or goby tempura

Seasonal vegetable tempura

●Lids

Shiga Prefecture shrimp potato buns with sweet bean paste

● Pottery

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

*Autumn roe-bearing sweetfish is only available on the houseboat course.

●Rice

Salt-grilled sweetfish and bonito broth rice porridge

Seta Clam Red Soup

Ingredients

●Fruit

Matsuno Tsukasa's Sake Lees Ice Cream

*Additional menu available separately

Funazushi 1,000 yen (tax included)

Large hearth charcoal grilled Omi chicken 1,500 yen (tax included)

Omi beef simmered in soy sauce 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.

*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.

(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.