現代割烹　法善寺momo

~Special course using seasonal ingredients~ Starting from 15,000 yen. We will provide a selection of dishes according to your budget.Please feel free to contact us by phone regarding reservations or inquiries.

<August Menu> Autumn Menu

■ Appetizer

Fresh fish of the day, complete garnish

■Lids

Steamed Chinese-style abalone with green herb and hidden ginger

■ Pottery

Genpei eel, kabayaki, unglazed, rock salt, wasabi

■ 8 inch

Lettuce and shellfish in nuta sauce, duck and peach salsa sauce

Liver mousse with chilli leaves and baguette, cream cheese

Sweet pepper miso pickled Kamo eggplant with momo egg on rice, simmered

■ Table

Wagyu beef steak with Chaliapin sauce and vegetables

■ Oily foods

Lobster tempura garnish, roasted, rock salt

■ Final dish

Clay pot-style rice cooked with golden-eyed snapper and pickles

■Stopping Bowl

Saikyo-style spiny lobster gusoku soup with green onions and local seaweed

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<September Menu> Double Ninth Month Menu

■ Appetizer

Fresh fish of the day, complete garnish

■ Steamed food

Earthenware pot steamed dish, steamed abalone, matsutake mushroom, ginkgo nuts, mitsuba, sudachi orange

■ Pottery

Genpei-yaki eel, unglazed eel, kabayaki eel, rock salt, wasabi

■ 8 inch

Somen noodles with melon and Shiraae (sweet dressing), Kinoko and Shigure stew, and Mizore dressing

Mackerel and tomato pate with baguette, chili leaves and cream cheese

Autumn eggplant dengaku, smoked duck, spring onion, salt and oil, Momo's egg rice

■ Table

Japanese black beef steak

Chaliapin sauce with vegetables

■ Oily foods

Lobster tempura garnished with rock salt

■ Final dish

Clay pot-style rice cooked with golden-eyed snapper and pickles

■Stopping Bowl

Saikyo-style spiny lobster gusoku soup with green onion, local seaweed, and shichimi

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*Please check with the store for details.* Menus may change due to purchase situation etc.Please note.