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