蒸し暑かったりする今日この頃、、６月はちょっと涼しげな山芋ときゅうりのふわふわにトマトのゼリーからはじまります。ライムを搾ってきりっとひきしめ、それぞれの野菜をやさしく味わっていただきます。
We have entered the rainy season.
Since it has been so humid and hot, we are starting June with a cool cucumber and yam (yamaimo) with tomato jelly. By juicing some lime on the vegetables, we hope that you can enjoy all of the flavors.
スモークたこのぐつぐつ煮やアジやイカ、はもの卵などを味わっていただいたら、次はレモンではさんでさわやかに鯛のうすびきです。手前は鯛の真子を生姜でやわらかく焚いたものです。な。
Following our vegetables, we have our fish appetizer. Currently, we are offering cooked smoked octopus, mackerel, squid and eggs from congers. Photographed below is sea bream (tai) marinated with lemon and its eggs cooked gently with ginger. N-Chef
