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.

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

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

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

【1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

新春の節目を映す、季節の前菜盛り合わせ

初午の稲荷寿司や節分に見立てた料理など、
行事の意味を料理に込めたひと皿です

◆ 菜の花の辛子和え
◆ 初午の稲荷寿司
◆ 鴨ロース煮
◆ 花蓮根
◆ 京人参
◆ 鰯の辛煮
◆ 桝大根
◆ 節分豆

※内容は予告なく変更となる場合がございます

新しい一年の始まりを、季節の味わいとともにお楽しみください

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

A seasonal appetizer assortment celebrating the beginning of the New Year.
This plate features Inari sushi for Hatsu-uma and dishes inspired by Setsubun, traditional Japanese seasonal events that mark wishes for good fortune and protection from misfortune.

◆ Nanohana with Mustard Dressing
Seasonal rapeseed greens lightly dressed in delicate Japanese mustard, offering a refined bitterness that evokes early spring.

◆ Inari Sushi for Hatsu-uma
Seasoned sushi rice wrapped in a sweet simmered fried tofu pouch, prepared in celebration of Hatsu-uma, the traditional earlyspring
festival honoring Inari Shrine.

◆ Simmered Duck Breast
Tender duck breast gently simmered to retain its juiciness, offering a rich flavor and smooth texture.

◆ Flower-cut Lotus Root
Lotus root delicately cut into a floral pattern, symbolizing good fortune and seasonal beauty.

◆ Simmered Kyoto Carrot
Kyoto-grown carrot gently simmered in a lightly seasoned dashi, highlighting its natural sweetness.

◆ Simmered Sardine with a Gentle Hint of Spice
Sardine slowly simmered in a lightly seasoned sauce, finished with a gentle touch of spice.

◆ Masu-cut Daikon with Simmered Soybeans (Setsubun Motif)
Square-cut daikon radish filled with gently simmered soybeans, presented in the style of Setsubun, the traditional seasonal
celebration.

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

Please enjoy the start of a new year through the flavors and stories of the season.

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