Menu – Dec 2018

KAISEKI COURSE MENU

Appetiser
先附

Vinegared Oyster, Grated yuzu
牡蠣二種盛り 柚子卸し

Japanese delicacies
前八寸

Eel omelette, Smoked salmon in yam’s jewellery box, Watermelon radish, Marinated flounder
鰻巻き 文箱サーモン 紅芯大根と平目のマリネ

“Chakin shibori” traditional purple potato bun, Duck with orange flavour
紫色茶巾絞り 合鴨オレンジ仕立て

“Kintoki” carrot and “Daikon” radish with pure vinegar
金時人参と大根の生酢

Steamed dish
椀盛

Sake-lees soup, Yellowtail, Root vegetables
粕汁仕立て 寒鰤 根菜

Sashimi Fish of the day
造り

Sashimi Fish of the day – chef’s selection
日替わり

Simmered dish
炊き合わせ

“Shogo-in” radish, Bamboo shoot, Soy-simmered pork, Spinach
聖護院かぶ 筍 豚角煮 青味

Small dish
凌ぎ

Soba noodles with “Kakiage” tempura
かき揚げそば

Main dish
強肴

Grade A5 – Premium wagyu sirloin steak, Seasonal fresh vegetables
群馬県産A5和牛サーロイン 生野菜添え

Rice
食事

Assorted sashimi over sushi rice
海鮮散らし寿司

Soup
留椀

“Hamaguri” clam soup with clear sea broth
蛤 潮仕立て

Dessert
甘味

Dessert Green tea and “azuki” bean cake
抹茶と小豆のケーキ

£150 per person

Executive Chef: Keita Tano
料理長 田野桂太

*Menu items subject to change without notice.
*表示の内容は予告なく変更になる場合があります。