Spring buds

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According to the calender, Feburary and March are in spring. I tried to depict the transition from winter to spring on the dish, naming “Spring buds”. The dishes are meant to evoke melting snow, blooming cherry blossoms and Girls’ festival.

Starter

Soramame Somen (broad bean somen)
Golden clams (made from clam)
Snow beans (made from broad beans)
Young Japanese onion shoots Goji berry
Clam jelly (made from clam and agar)

appetizer

Nama Nori-dofu Simmered shrimp with seasoning
Fukinoto (butterbur sprouts) Karasumi powder Kimizu sauce (vinegar mixed with egg yolk)

Soup

Yaki Ainame, Nagori ume ninjin (plum shaped carrot), Kamoji negi (a type of Japanese leek), Sawarabi (Young Japanese bracken fronds), Kasui flowers, Deep fried rice (Okoge)

Grilled dish

Goshoguruma Takenoko
Sawara mebuki-yaki (grilled sawara fish)
Yukidoke (a dish made from cabbage sprouts)
Sanshoku Yurine Setsudo-ae (seasoned lily bulb in three colours)
Kasuga Tai Urui-maki (rolled kasuga tai fish)
Vinegared renkon

Simmered dish

Aburi Anago Domyoji Tsutsumi (Domyoji wrapped in seared anago)
Sakura ebi ganmodoki
Shin wakame (fresh wakame)
Kogomi (ostrich fern)
Konome (mountain tree buds)