浅草 日本料理もちづき

The menu changes daily, with the chef carefully selecting the ingredients of the day.

Please forgive me for the following being an example of one day.

[Appetizer] Conger eel jelly and new potatoes boiled in Mineoka

Conch with cod roe, Mitsuba and coconut buds

[Bowl] Stone-sprout porcelain

Daikon radish, carrot, Shiraki mushroom, kinome

[Sashimi] Tuna, Kanpachi, Sweet shrimp

[Grilled dish] Grilled hairtail fish with cream sauce

Pickled Chinese yam and wasabi, Onion jelly, Hajikami

[Stew] Nanjing bun

Yuba, eggplant, bracken, konjac, kinome

[Fried food] Shrimp and lotus root fried in Rikyu style

Maitake mushrooms, green chili peppers, grated Japanese pepper

[Meal] Nozawana dried baby sardine rice, pickles, miso soup

[Sweet] Grape Bavarian Cream Orange