季節の創作料理
・北海道産ホタテ貝柱のカツレツ
北海道産のホタテ貝柱を低温で揚げ、ジューシーなミディアムレアに仕上げた創作
・かぼちゃ饅頭 トウモロコシ餡
かぼちゃに旬の魚介類を包み込み、トウモロコシのすり流しを掛けた秋の一品
Seasonal creative cuisine
•Cutlets made of scallops produced on Hokkaido
It is Hokkaido produced scallops fried with low temperature and then, when cooked, served medium rare
•Pumpkin manjuu (steamed yeast bun with filling) and maize bean paste
It is a dish made of seasonal marine products wrapped in pumpkin and then with maize paste added
