炭火焼鳥と茨城のうまいもん　囲～KAKOI～

· Prepared

・Bean liver ponzu sauce

・Cold shabu-shabu pork salad

・Tokiwa fresh fish platter

・Seared Hitachi beef sashimi with sea urchin and soy sauce

・Ibaraki specialty: Rich monkfish hotpot (can be changed to mizutaki or motsunabe))

・Fried lotus root made in-house

・2 charcoal grilled skewers per person

・Shime (rice porridge or Chinese noodles)

·dessert