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slices from fresh raw butterfish served with wasabi and daikon radish, 50 g
nimonowan,
kamo tempura,
tako,
nigirizushi,
nasu dengaku,
shiitake, kabocha squash and ginko nut as nimono,
salad with kombu seaweed
lightly pickled cucumber, daikon radish and cucumber flavoured with yuzu citrus
nigirizushi with hamachi 2 pcs, Praha nigiri with tuna marinated in beer 2 pcs, unagi 2 pcs, salmon 2 pcs, butterfish aburi 2 pcs and egg omelette tamagoyaki 2 pcs
