シェフ武井の春先の一品： この時期を代表できる魚、鰆と、ちょっと先取りですが、湯葉竹の子(若い竹の子の先、湯葉のように柔らかい)に西京白い味噌グラタン。大体４月まで続く予定なので旬の味を是非、召し上がってみてください。
Kamesei Ryokan's Chef Takei has introduced a new seasonal dish for our current dinner line-up. It is a gratin potatoe dish with "sawara" (=sierra?), a white meat fish common this time of year, and bamboo shoot tips with a white miso sauce. He plans on offering it through April. Come and taste the season's flavors here at Kamesei.
