Restaurant DA CIRO

It is a salad-style dish using Shinshu salmon from Nagano with the theme of red vegetables. Vegetables moistened with salt and vinegar are placed on dry bread to soak in the flavor. The sauce is a paste of the elements that make acquasale.

Nodoguro seabass caught by Ippon-Zuri (a way of fishing where a fishing line and a hook are used)  is fried in rare. It is layered with pasted May Queen potatoes and Incano Mezame potatoes, which are confit and then roasted. Served with Kyoto radish pickles, caviar, and house-made mayonnaise tartare.

The green color is the leaves of wasabi greens. The stems are sprinkled with salt and arranged into part of the ingredients. The cashew nuts add more texture. You can enjoy the contrast of the aroma of sautéed raw sakura shrimp and cashew nuts.