囲炉裏あみ定

<Course content>

● Hassun

Kogyo nanbanzuke

Clams simmered in soy sauce

Broad bean beauty flour fried

Sesame tofu from Ishiyama-dera Temple

Clove-shaped gluten and red konjac salad with vinegared miso dressing

● Appetizer

Omi beef tataki (seared at low temperature) with grated radish and ponzu sauce.

● Bowl dishes

Clear soup with bamboo shoots, sansho pepper, and fish cakes

● Oily foods

Tempura of moroko or smelt

Seasonal vegetable tempura

●Lids

Manju (steamed bun) filled with sweet bean paste made from peas or mugwort from Shiga Prefecture.

● Pottery

Irori Ami Teisho's specialty: Large grilled sweetfish cooked over an open hearth (2 fish for comparison)

● Rice

Grilled ayu (sweetfish) over charcoal with salt, and ayu rice or rice porridge in bonito broth.

Seta clam red miso soup

Ingredients

●Fruit

Matsunotsukasa Sake Lees Ice Cream

*Additional menu items available

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

● Funazushi (fermented crucian carp sushi) 1,000 yen (tax included)

● Omi Beef Shigure-ni (simmered beef in soy sauce and sugar) 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 made between January 2nd and January 4th will incur New Year's surcharges: 10% on food and drinks, and 15% for private rooms.