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] Uguisu tofu

Crab, paprika, hexagonal paste, chervil, wasabi

[Appetizer] Blowfish skin tossed in soy sauce and boiled new potatoes

Mizuun vinegared sweet potato, conger eel jelly, steamed sardines in oil, coconut buds

[Bowl] Clam shell

Daikon radish, Maitake mushrooms, carrots, buds of Japanese lanterns, kinome (leaf buds)

[Sashimi] Medium fatty tuna, Kanpachi, Hafuto, scallops

[Grilled dish] Domestic beef tenderloin steak, steamed vegetables

Bamboo shoots, Chinese cucumber, fried sweet potatoes, eggplants

[Stew] Umehana daikon radish

Chicken jibuni, millet gluten, small plums, rape blossoms, buds of leaves

[Fried food] Deep-fried eggplant, shrimp and prawns, deep-fried squid in five colors

Nanjing bracken, buds, lemon salt

[Meals] Inaniwa udon, condiments, broth

[Fruit] Melon, strawberry, pineapple