京都　個室焼肉　肉亭　結 yuhi　　　　　　　　　　　　（河原町三条　木屋町御池）

Summer purification ritual - Nagoshinoharae - Menu

Appetizer: abalone, potato stem, tomato, asparagus, egg yolk vinegar

Hassun (a side dish of freshwater fish and vegetables), Junsai (watercress), Mozuku seaweed, Trout temari sushi, New potato mousse

Beef tongue ham, Castella cake, Terrine, Yuba, Shinmaruju

Snap peas with miso paste, corn, and fried edamame

Accompanied by Hirai beef grilled on a cedar board, sea urchin and green laver soy sauce

Soup: Softly simmered Hirai beef, whale whale, grilled kudzu mochi with new onions

Mizuna Black pepper

Appetizer: Ozaki beef tartare with shiso leaves

Appetizer: Eel, Chinese yam, Manganji

Grilled dish: Roasted Ozaki beef and zucchini

Seasonal vegetables: Herring, eggplant, bok choy, green yuzu

Main dish: Ozaki beef cutlet with homemade Worcestershire sauce

Simmered dish: Hirai beef sukiyaki, white onion, maple gluten, soft-boiled egg

Meals Tsuyahime Kurosawa Farm

Miso soup, pickles, dried baby sardines with Japanese pepper

Curry made by Bib Gourmand chef

Water Dessert: Musubi no Mizu Minazuki

*The menu may change depending on the festival.

*The menu may be subject to change depending on the supply situation, etc.Please acknowledge it beforehand.