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

【11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

晩秋の実りを少しずつ詰め合わせた、季節の八寸
小松菜の錦秋和え、柿の白和え、胡桃の飴炊きなど、
色づく山の景色を思わせる彩りで仕立てました
深まる秋の味わいを、どうぞゆっくりお楽しみください

◆ 小松菜の錦秋和え
◆ 裏白椎茸
◆ 揚げ新銀杏
◆ いちょう丸十
◆ 胡桃の飴焚き
◆ 玉子松風
◆ 柿の白和え
◆ 紅葉パプリカ
◆ 粟麩の田楽
◆ 鯛の小袖寿司
◆ 松葉牛蒡

※内容は予告なく変更となる場合がございます

【November 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 plate capturing the colors and flavors of late autumn —
featuring Komatsuna with Chrysanthemum Petals, Persimmon Shiraae,
candied walnuts, and other delicacies that reflect the beauty of November.

◆ Komatsuna with Chrysanthemum Petals
Komatsuna (Japanese mustard spinach) tossed with chrysanthemum petals and a hint of plum paste, capturing the colors and flavors of autumn.

◆ Urajiro Shiitake
Shiitake mushrooms stuffed with seasoned fish paste and lightly fried to a golden finish.

◆ Deep-Fried Fresh Ginkgo Nuts
Fresh seasonal ginkgo nuts, lightly fried to bring out their gentle aroma and nutty flavor.

◆ Ginkgo-shaped Sweet Potato Paste
Smooth sweet potato paste shaped like ginkgo leaves, adding a touch of autumn color and elegance to the dish.

◆ Candied Walnuts
Walnuts gently caramelized in a sweet syrup, offering a delicate crunch and rich flavor.

◆ Tamago Matsukaze
A delicate baked egg dish, seasoned and lightly grilled in the traditional matsukaze style, offering a subtly sweet and savory flavor.

◆ Persimmon Shiraae
Sweet persimmon gently mixed with a smooth blend of mashed tofu, creating a delicate harmony of sweetness and umami.
Garnished with paprika cut into the shape of autumn maple leaves, evoking the beauty of the season.

◆ Awa-fu Dengaku
Grilled millet wheat gluten topped with a savory miso glaze, highlighting its firm texture and rich flavor.

◆ Sea Bream “Kosode” Sushi
Pressed sea bream sushi topped with batter a kelp, elegantly shaped to resemble a kimono sleeve.

◆ Pine-Needle Burdock
Burdock root simmered in a sweet and savory sauce, carefully shaped to resemble pine needles, highlighting both flavor and presentation.

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

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

【10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

秋の実りを彩り豊かに盛り込んだ、季節の前菜盛り合わせ
栗の渋皮煮や柿の白和え、銀杏など、秋の味覚を少しずつ楽しめます
旬の素材で仕立てた一皿をどうぞご堪能ください

◆ 小松菜の錦秋和え
◆ 鯛の小袖寿司
◆ 裏白椎茸
◆ 揚げ新銀杏
◆ 栗の渋皮煮
◆ 柿の白和え
◆ もずく寄せ
◆ 薩摩芋のレモン煮
◆ 胡桃の飴焚き
◆ 松葉牛蒡

※内容は予告なく変更となる場合がございます

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

A colorful appetizer plate celebrating the flavors of autumn —
featuring simmered chestnut, persimmon with tofu dressing, gingko nuts, and other seasonal delicacies beautifully arranged in traditional style.
Please enjoy the taste of the season.

◆ Komatsuna with Chrysanthemum Petals
Komatsuna (Japanese mustard spinach) tossed with chrysanthemum petals and a hint of plum paste, capturing the colors and flavors of autumn.

◆ Sea Bream “Kosode” Sushi
Pressed sea bream sushi topped with batter a kelp, elegantly shaped to resemble a kimono sleeve.

◆ Urajiro Shiitake
Shiitake mushrooms stuffed with seasoned fish paste and lightly fried to a golden finish.

◆ Deep-Fried Fresh Ginkgo Nuts
Fresh seasonal ginkgo nuts, lightly fried to bring out their gentle aroma and nutty flavor.

◆ Candied Chestnut with Inner Skin
A chestnut simmered in syrup with its inner skin intact, topped at the base with poppy seeds to accentuate its natural shape and appearance.

◆ Persimmon Shiraae
Sweet persimmon gently mixed with a smooth blend of mashed tofu, creating a delicate harmony of sweetness and umami.
Garnished with fu wheat gluten shaped like autumn maple leaves or ginkgo, evoking the beauty of the season.

◆ Mozuku Vinegar Jelly
Delicate mozuku seaweed vinegar set into a light agar jelly and cut into neat cubes, offering a refreshing and tangy taste.

◆ Lemon-Simmered Satsumaimo (Sweet Potato)
Tender slices of Japanese sweet potato gently simmered with lemon for a light and citrusy finish.

◆ Candied Walnuts
Walnuts gently caramelized in a sweet syrup, offering a delicate crunch and rich flavor.

◆ Pine-Needle Burdock
Burdock root simmered in a sweet and savory sauce, carefully shaped to resemble pine needles, highlighting both flavor and presentation.

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

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