ワイン食堂　ｌｉｃｏｒｏｓｏ（リコロソ）

For an additional 500 yen per person, we will prepare a chef's choice pasta dish.

Please let us know in the request section when booking.

[January 15th to February 13th]

[Small bowl] Sesame tofu, goji berries, black beans, wasabi, delicious dashi

[Sashimi] Mahachihira Sashimi, Radish, Ken, Wasabi

[Simmered dish] Yellowtail, Daikon radish, carrot flowers, and chopped yuzu

[Main Course] Young Chicken Alforno with Red Wine Sauce

[Fried food] Deep-fried puffer fish and taro, green chili peppers, kudzu noodles, rose salt

[Meal] New bamboo shoot rice with mitsuba stem

[Pickles] Chopped green mustard greens, pickled vegetables, pickled vegetables

[Tomowan] Red miso soup, powdered Japanese pepper, chopped green onion, arare tofu

[Sweets] Strawberry ice cream

All 7 items

The Wagaie Course will not be available on March 6th, 13th, 19th, and 27th.

Please acknowledge it.

[February 14th to March 10th]

[Small bowl] Boiled spring greens, lily petals, and dried bonito flakes

[Sashimi] Seared bonito, seasoned vegetables (onion, red onion, cracked shell, flower myoga), Tosa vinegar

[Simmered dish] Braised pork cubes, daikon radish, carrots with plum, green beans, and mustard.

[Main Course] Young Chicken Alforno with Salsa di Mutart

[Fried food] Tempura of goatfish and new bamboo shoots, green chili peppers, kudzu noodles, rose salt

[Meal] New bamboo shoot rice with mitsuba stem

[Tomowan] Red miso soup, powdered Japanese pepper, chopped green onion, arare tofu

[Pickles] Green mustard greens pickled in soy sauce, pickled shibazuke pickled in soy sauce, pickled bettara pickled in soy sauce

[Sweetness] Almond tofu plum honey

All 7 items