sato@ohhama
Pickled kanpachi with pounded grated yam
Tempura of wild vegetables
together with
Japanese>English
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sato@ohhama
Braised Pecoros with Balsamic Vinegar
Cold Pork Kimchi with Spring Cabbage
together with
Japanese>English
sato@ohhama
With Chinese salad of Japanese vermicelli
Japanese>English
Nanbubijin純米しぼりたて霞酒生
sato@ohhama
New potatoes with minced pork and lotus root
Japanese>English
sato@ohhama
with new burdock, chicken and konnyaku simmered in Kurama
Japanese>English
sato@ohhama
From left
Refreshing coleslaw with spring cabbage
Marinated Cauliflower with Yuzu Kosho
Kueh Boo Litchi
with
Japanese>English
sato@ohhama
With green onion chashu pork with bean sprouts
Japanese>English
長珍ささにごり生
sato@ohhama
with firefly squid, wakame seaweed, komatsuna and udo no nuta
Beef tendon, konnyaku, kelp and sea urchin's eggs simmered in rice-bran paste
Japanese>English
sato@ohhama
Moist Chicken Okara with Sakura Shrimp and
Celery and salted kelp with lemon
Japanese>English
sato@ohhama
spicy
Chikuwa with fresh nori isobe-age
Fried rice with shrimp jinjyo to top it off
Japanese>English
sato@ohhama
Fruity and refreshing
with fried horse mackerel tataki, yam and eringi mushrooms with baby sardines.
Japanese>English
sato@ohhama
Sake with a strong aroma
With a light, refreshing dish of simmered Japanese butterbur and fried bean curd
Japanese>English
sato@ohhama
With meatballs and Chinese cabbage soup
Japanese>English
sato@ohhama
With salmon and fresh onion salad
Japanese>English
