Yoneji Rabbit
--the taste of seasonal treasures--

Assorted appetizers
Lobster dressed with Sea urchin sauce, AMAGO Sushi,
Salty pickled sea cucumber guts on shrimp, Pan-braised Oyster,
Mashed yam ball with pickled soy bean, Persimmon with Sesame paste,
Eggplant surrounded in crystals
AMAGO = fish living only in unpolluted fresh stream of river

Sashimi
Today's best choice

Seasonal Hot Pot
Anglerfish, MITSUBA, Ginkgo nuts, UDO,
KUZU KIRI noodles, Shiitake mushroom
MITSUBA = Japanese herb, often used in Hot Pot in winter season
UDO = Stem of wild plant, Also means ~a fool~ as it grows first without strength
KUZU KIRI = extract from roots of a wild plant is poured into a mold,
and squeezed out from the mold through a tiny net.

Grill
Local venison, chicory, carrot from Kyoto, MIZU
Mizu or Mizu no Mi = Wild plant, deer prefer to eat

Tempura
Shrimp and Lotus roots KAKIAGE
Scallops and sweet potatoes KAKIAGE
Deep fried HUSHIMI TOGARASHI, or Japanese Green pepper
KAKIAGE = deep fried mixture of buttered flour
and one or two seasonal seafood and vegetable.

Rice
Steamed rice is put into a Hot Pot soup. Add SERI and broken egg.
This cooking method is called ZOSUI, which is always done
by Japanese people after Hot Pot meals.
SERI = Japanese Persley

Pickles
Cucumber and butterbur pickled in house made rice bran,
seasoned Seaweed

Dessert
Plum jelly