Menu – Oct 2019

KAISEKI DINNER MENU – 135

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Japanese delicacies
前菜

Simmered deep-fried Yuba – served in a hollow persimmon inspired by Autumn leaves, Scallop with creamy tofu
秋の吹き寄せ盛り
柿釜で柿 揚げ平湯葉含め煮帆立 白掛け

Matsutake mushroom, Shungiku leaves, Chrysanthemum with ponzu – served in a hollow Sudachi citrus
酢橘釜で松茸 春菊 菊花ポン酢浸し とびこ

Saury braised with chilli and soy sauce
秋刀魚有馬煮

Chestnuts with coffee flavour
毬栗盛りで栗渋皮コーヒー煮

Emerald green Ginkgo
翡翠銀杏

Pressed red-bream sushi
金目鯛棒鮨

“Dashi” marinated egg
月見卵

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Steamed dish
椀盛

Clear Kuzu-based gravy
White sesame tofu, Prawn, Vegetables
Chrysanthemum petals, Gold
薄葛仕立て
白胡麻豆腐 のし海老 帯野菜三種
散らし菊花 金箔

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Cold dish
冷物

Red-wine poached fig, Miso paste, Red-wine sorbet
無花果赤ワイン蒸 味噌鞍掛け
赤ワインのソルベ

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Small dish
小鉢

Wild venison – Tataki
野生の鹿のたたき

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Fried dish
揚げ物

Cod, Autumn vegetables, Classic starchy sauce
粉吹き真鱈の秋野菜餡掛け 秋野菜六種

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Sashimi
造り

Fish of the day – five kinds
季節のお造り五点盛り

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Main dish
鍋物

Char-grilled Premium “Hida” wagyu beef and British Ox tongue, Bailing mushroom
炭火にて 飛騨和牛 英国牛タン 鮑茸の炭火焼き

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Rice
食事

Rice with Matsutake mushroom served in a clay pot, thin deep-fried tofu
松茸御飯 薄揚げ

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Soup
甘味

Savoury egg custard with clear soup – inspired by Full moon
月見汁

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Pickles
香の物

Three kinds of pickles
糠漬け三種盛り

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Desserts
甘味

Sweet jellied bean paste with sesame and miso paste, Ice cream
丸十羊羹 胡麻味噌 アイスクリーム

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£135 per person

KAISEKI DINNER MENU – 95

———-

Japanese delicacies
前菜

Simmered deep-fried Yuba – served in a hollow persimmon inspired by Autumn leaves, Scallop with creamy tofu
秋の吹き寄せ盛り
柿釜で柿 揚げ平湯葉含め煮帆立 白掛け

Matsutake mushroom, Shungiku leaves, Chrysanthemum with ponzu – served in a hollow Sudachi citrus
酢橘釜で松茸 春菊 菊花ポン酢浸し とびこ

Saury braised with chilli and soy sauce
秋刀魚有馬煮

Chestnuts with coffee flavour
毬栗盛りで栗渋皮コーヒー煮

Emerald green Ginkgo
翡翠銀杏

Pressed red-bream sushi
金目鯛棒鮨

“Dashi” marinated egg
月見卵

———-

Steamed dish
椀盛

Clear Kuzu-based gravy
White sesame tofu, Prawn, Vegetables
Chrysanthemum petals, Gold
薄葛仕立て
白胡麻豆腐 のし海老 帯野菜三種
散らし菊花 金箔

———-

Cold dish
冷物

Red-wine poached fig, Miso paste
Red-wine sorbet
無花果赤ワイン蒸 味噌鞍掛け
赤ワインのソルベ

———-

Small dish
小鉢

Wild venison – Tataki
野生の鹿のたたき

———-

Sashimi
造り

Fish of the day – five kinds
季節のお造り五点盛り

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Rice
食事

Traditional rice soup “Ochazuke” with salmon
鮭茶漬け

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Pickles
香の物

Three kinds of pickles
糠漬け三種盛り

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Desserts
甘味

Sweet jellied bean paste with sesame and miso paste, Ice cream
丸十羊羹 胡麻味噌 アイスクリーム

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£95 per person

KAISEKI LUNCH MENU

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Chef’s Special

includes Japanese delicacies, Steamed dish, Sashimi, Main dish and Dessert in addition to other dishes at discretion of the chef.

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£85 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。