鎌倉でランチやディナーに
本格的な日本料理の懐石・割烹料理が楽しめる
創作和食レストラン「創作和料理 近藤」です
【2月の八寸(季節の前菜盛り合わせ)】
懐石料理の一品としてお出ししている、季節の八寸
夜は単品でもご注文いただけます
寒さの中にも、少しずつ春の訪れを感じる頃
今月は、旬の味覚を少しずつ盛り込んだ季節の前菜をご用意しました
◆ 芹のお浸し
◆ 鯛の小袖寿司
◆ 錦玉子
◆ 粟麩の餅粉揚げ
◆ 菜の花
◆ 梅人参
◆ 大豆の石垣寄せ
◆ 鴨ロース煮
◆ 烏賊の黄味焼き
※内容は予告なく変更となる場合がございます
目にも楽しく、ひと口ごとに季節を感じていただける一皿です
お食事のはじまりに、どうぞゆっくりお楽しみください
【February Hassun – Seasonal Appetizer Plate】
A beautifully arranged appetizer platter from our kaiseki course, now also available à la carte during dinner hours.
As winter softens and hints of spring begin to appear, we present a selection of small seasonal delicacies.
◆ Japanese Parsley Ohitashi
Lightly blanched Japanese parsley served in a delicate dashi broth, offering a fresh aroma and the gentle taste of the season.
◆ Sea Bream “Kosode” Sushi
Pressed sea bream sushi topped with battera kelp, elegantly shaped to resemble a kimono sleeve.
◆ Nishiki Tamago (Layered Sweet Omelet)
A colorful, traditional two-layered egg: sweet yolk on top, fluffy egg white underneath.
◆ Deep-fried Awa-fu with Rice Flour Crust
Traditional millet-blended wheat gluten, lightly coated and fried until crisp outside and tender within.
◆ Nanohana and Plum-blossom Carrot
Rapeseed greens paired with carrot cut into the shape of a plum blossom, expressing the colors and spirit of early spring.
◆ Soybean “Ishigaki-yose” Fish Cake
Minced fish paste mixed with gently simmered soybeans, then steamed and set.
The cross section resembles a traditional stone wall, giving the dish its name.
◆ Simmered Duck Breast
Tender duck breast gently simmered to retain its juiciness, offering a rich flavor and smooth texture.
◆ Ika no Kimiyaki
Squid shaped to resemble a young bracken shoot, brushed with egg yolk and gently grilled to a golden finish.
Please note: That the contents are subject to change without notice.
A colorful plate to enjoy the tastes of the season, one bite at a time.
Please savor it as the beginning of your meal.
୨୧―――――――――――――୨୧
創作和料理 近藤
〒248-0005
神奈川県鎌倉市雪ノ下1-8-36
津多屋ビル1階3号
0467-25-0301
当店HPはこちら
