南柏 旬の鮮魚と四季の地酒 すしの磯一

7-8 dishes, appetizers, about 8 pieces of sushi, soup, dessert

*This is a course where the chef will decide what to serve.

One example of one day

Kombu with roe

Steamed sweetfish with salt

Steamed abalone with sudachi jelly and sea urchin

◆2 types of sashimi (bonito, flounder)

Grilled tilefish with pine cones

◆Hairy crab

Conger eel and corn tempura

◆Sushi (8 pieces recommended for the day)

◆ Miso soup

◆ Homemade warabimochi

Please note that the contents may change depending on the season and the availability of ingredients.