The dinner menu is now early summer version.
Dinner at Shima Onsen Kashiwaya Ryokan is Japanese Kaiseki style.
Mainly with Gunma Local Ingredients, our well-experienced cook mix Japanese traditional technique and new technique, which is beyond Japanese. Not only the taste, but also looking you can enjoy.
I will introduce dinner menu every time the version is changed at this blog.
For dinner menu in early summer in 2016, I combined Gunma made ingredients, such as vegetables and wheat pork, and a little early summer ingredients, such as Ayu and winter melon, resulting in gentle style.
Chef, Norihiko Sakamoto
Plum wine “Osakazuki”
Plum wine is made with Japanese Sake, “Osakazuki”, of brewery in the foothills of Mt. Haruna. Gunma is also one of the most producer of plums in East Japan.
Cold terrine of chopped summer vegetables fruit tomato sauce
Summer vegetables are cooked as terrine with minced Akagi chicken and domestic chicken liver. They are decorated with other grilled vegetables so to well for early summer.
Water shield, bud okra, blue citron
Pickles, pickles in three types
If you interested in Japanese style Onsen, Please click here
Shima Onsen Kashiwaya Ryokan >