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

【3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

春の訪れを感じる食材を少しずつ盛り込んだ、
季節の前菜をご用意しました

◆ 小松菜の辛子和え
◆ うすい豆腐
◆ スナップエンドウ
◆ 鯛の小袖寿司
◆ 錦玉子
◆ 粟麩の餅粉揚げ
◆ 鴨ロース煮
◆ 烏賊の黄味焼き
◆ 蕗の薹の天ぷら

※内容は予告なく変更となる場合がございます

ほろ苦さややさしい甘みなど、春ならではの味わいを一皿に
お食事のはじまりに、どうぞゆっくりお楽しみください

【March Hassun – Seasonal Appetizer Plate】
A beautifully arranged appetizer platter from our kaiseki course, now also available à la carte during dinner hours.

Spring seasonal ingredients are thoughtfully arranged in this appetizer plate, offering a variety of small tastes that reflect the arrival of spring.

◆ Komatsuna Karashi-ae
Blanched Komatsuna (Japanese mustard spinach) lightly dressed with Japanese mustard, offering a fresh and gently pungent flavor.

◆ Usui Tofu
A delicate tofu-like dish made by kneading green pea paste and gently steaming it until set.

◆ Blanched Snap Peas
Lightly blanched snap peas, highlighting their natural sweetness and crisp texture.

◆ 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.

◆ Awa-fu Mochiko-age
Traditional millet-blended wheat gluten (Awa-fu), lightly coated and fried until crisp outside and tender within.

◆ Kamo Rosu-ni
Gently simmered duck breast seasoned with soy sauce and mirin, with a subtle aroma of sansho (Japanese pepper).

◆ Ika no Kimiyaki
Squid shaped to resemble a young bracken shoot, brushed with egg yolk and gently grilled to a golden finish.

◆ Fuki-no-tō (butterbur sprout) Tempura
Lightly battered and deep-fried butterbur sprout.

Please note: That the contents are subject to change without notice.

From gentle sweetness to pleasant bitterness, the unique flavors of the season come together on one dish.
Please enjoy it slowly as the beginning of your meal.

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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