Breakfast

<Upper tray, from left>

2 types of pickles

We offer two types of pickles made with local vegetables.

Chicken meatballs with black vinegar sauce

Deep fried chicken meatballs sprinkled with onions, peppers, and other vegetables and topped with black vinegar sauce.

Yogurt with red konjac

Sweetly simmered Omi red konjac and brown sugar syrup are poured over yogurt and topped with two types of berries.

<Middle section of the tray, from left>

Grilled salmon and grated whitebait

The lightly salted grilled salmon is garnished with grated whitebait in a separate bowl.

Sea bream and kelp-cured

The sea bream, which has been salted and bound in kombu seaweed, is sliced into thin strips and mixed with two-colored sliced onions, radish sprouts and mini leaves, then drizzled with ponzu sauce and topped with bell rose.

Shark fin and radish stew

Boiled shark fin and radish are covered in a sweet sauce and topped with edamame beans.

<Lower tray, from left>

Fermented salad, homemade Hot springs egg

Cabbage, carrots, and locally grown green vegetables are steamed, seasoned with salt, salt koji, and umami seasoning, sprinkled with linseed oil, and served with mentaiko. A Hot springs-boiled egg from the local Egenji farm is topped with tomato consommé jelly and cherry tomatoes.

Deep fried tofu mixed with vegetables

Deep fried tofu mixed with vegetables, shrimp, Fu, grilled green onions

Grated yam

We combined grated yam with crushed natto and barley miso, then added dashi to adjust the flavor.