銀座方舟　大吟醸いろり

<April Menu>

*The May menu is posted after the April menu.

[First Entry]

Assortment of two seasonal vegetables

・Sakura tofu

・Grilled bamboo shoots with miso

[Sashimi]

Assortment of three kinds of fresh fish delivered directly from the Sea of Japan

[Irori-yaki Part 1]

Nodoguro grilled over natural salt

[Soup]

Firefly squid and spring vegetables stew

[Irori Yaki Part 2]

Matsusaka beef grilled over an hearth

[Irori-yaki Part 3]

Grilled seasonal vegetables

[Irori Yaki No. 4]

Grilled live spiny lobster

[Irori Yaki No. 5]

Red snow crab grilled over an hearth

[Meals]

Wild vegetable rice, pickles, and soup

【sweet taste】

Matcha warabi mochi made by Ginza Bashodo served with Yame tea from Shunpo Tea Garden

・-・-・-・-・-・-・-・-・-・-・-・-・

<May Menu>

[First Entry]

Assortment of two seasonal vegetables

- Jelly made from boiled sea bream

Raw white shrimp with shredded kelp

[Sashimi]

Assortment of three kinds of fresh fish delivered directly from the Sea of Japan

[Irori-yaki Part 1]

Nodoguro grilled over natural salt

【Strong Relishes】

Steamed abalone with liver sauce

*Once available, we will switch to natural rock oysters harvested by female divers.

[Irori Yaki Part 2]

Matsusaka beef grilled over an hearth

[Irori-yaki Part 3]

Grilled seasonal vegetables

[Irori Yaki No. 4]

Grilled hairy crab over a wood fire

[Irori Yaki No. 5]

Red snow crab grilled over an hearth

[Meals]

Bamboo shoot rice, pickles, soup

【sweet taste】

Matcha warabi mochi made by Ginza Bashodo served with Yame tea from Shunpo Tea Garden