リーガロイヤルホテル広島　日本料理 鯉城（にほんりょうり りじょう）

[Period] April 1st (Wed) - April 30th (Thu)

[Appetizer] Firefly squid and sesame tofu in a spring-style vinegared miso sauce

[Soup Dish] Brussels sprouts and spring radish: A colorful spring soup

[Sashimi] Lightly seared sashimi served as a salad with crispy soy sauce.

[Deep-fried dish] Spring-colored tempura: Whitebait, new onion, and burdock root, served with cherry blossom salt.

[Meal] Seasonal colorful rice, pickles, red miso soup

[Sweets] Today's recommended dessert

[Period] May 1st (Fri) - May 31st (Sun)

[Appetizer] Chilled steamed egg custard with burdock root aroma and savory broth jelly from Kijo restaurant.

[Soup Dish] Fish ball soup with seasonal fish, accented with sansho pepper.

[Sashimi] Lightly seared sashimi served as a salad with crispy soy sauce.

[Deep-fried dish] Scallop and vegetable tempura served with matcha salt

[Meal] Seasonal colorful rice, pickles, red miso soup

[Sweets] Today's recommended dessert

[Period] June 1st (Mon) - June 30th (Tue)

[Appetizer] Asparagus tofu, boiled broad beans

[Soup Dish] Chilled white corn chawanmushi (savory egg custard) with consommé jelly

[Sashimi] Lightly seared sashimi served as a salad with crispy soy sauce.

[Deep-fried dish] Tempura of young sweetfish, served with matcha salt.

[Meal] Seasonal colorful rice, pickles, red miso soup

[Sweets] Fruit desserts