小料理 野本（のもと）千葉 創作懐石料理　

We will be extremely particular about the order in which you eat your food.

This is our proud course, where you can enjoy every last bit of our chef's carefully selected dishes.

■ Milt

...The rich flavor of our homemade ponzu sauce makes it a great accompaniment to alcohol.

■Bamboo shoots

... Early harvest (Kumamoto) early spring scent

Chawanpotori

...Steamed and fried until it was just about ready to solidify.The gentle broth and soft chawanmushi will fill your mouth.

■ Fresh fish sashimi platter

...Depending on what fish we have in stock, we will prepare it into sashimi while it is still fresh.Enjoy different sashimi every day

■ Seasonal sweet potato

...This month's dish is oysters

■Yanagawa, the birthplace of whitebait

...Our Yanagawa ramen has fluffy eggs and a gentle broth that fills your mouth.You can enjoy a different taste by adding Japanese pepper.

■Duck loin

...The duck is cooked rare to bring out its flavor, and the wasabi brings out its sweetness.

Deep-fried puffer fish

...It's deep-fried twice to remove excess moisture, so the outside is crispy but the flavor of the puffer fish is still there.

*The course content is an example.

Menu may change depending on the season and availability