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.

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

Please acknowledge it.

[March 11th to April 8th]

[Small bowl] Sakura tofu, grated okra, goji berries, delicious dashi broth

[Sashimi] Seared bonito, aromatic vegetables (red onion, cracked shell, myoga ginger, green onion), lemon, Tosa vinegar

[Simmered dish] Steamed Sakuradai and Domyoji Sakura with petaled lily root, fresh wasabi, and silver bean paste

[Main Course] Young Chicken Alforno with Salsa di Mutart

[Fried food] Tempura of bluefish, green chili pepper, kudzu noodles, rose salt

[Meal] Clam rice

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

[Pickles] Bettara pickles, Shibazuke pickles, Aotakana pickles

[Sweets] Strawberry ice cream

All 7 items

[From April 9th to May 9th]

[Small Dish] Fresh Green Tofu with Goji Berries and Delicious Broth

[Sashimi] Seafood carpaccio style, seasonal vegetable salad, lemon sauce

[Simmered Dish] Clams and Domyoji rice cakes steamed in cherry blossom sauce, with lily bulb petals, fresh wasabi, and silver sauce.

[Meat Dish] Young Chicken Al Forno with Roasted New Potatoes and Rosemary

[Deep-fried dish] Tempura of whitebait and new onions, green chili peppers, and rose salt.

[Meal] Fukagawa rice with mitsuba (Japanese parsley) stems

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

[Pickles] Bettara pickles, Shibazuke pickles, Aotakana pickles

[Sweets] Strawberry Sorbet

All 7 items