Menu – Nov 2018

KAISEKI COURSE MENU

Japanese delicacies
先付け3種

Steamed abalone, “Tosa” vinegar jelly ,”Shiso” perilla flower, Pickled beets
蒸し鮑　土佐酢ジュレ　花穂　ビーツ酢漬け

Fig, “Goma-miso” sesame paste and miso, Prosciutto, Rice crackers
無花果胡麻味噌　生ハム添え　玉あられ

Sea urchin hand roll sushi, Scallion, Caviar, Soy sauce with egg yolk
生雲丹手巻き寿司　葱　キャビア　黄身醤油

Steamed dish
椀盛

Cod dressed with “Kuzu” starch, Duck, “Matsutake”mashroom, Prawn, hollowed-out turnip, Yuzu, topped with “Kuzu-suisen”
真鱈葛叩き 鴨　松茸　海老　蕪印籠盛り　松葉柚子　葛水仙

Sashimi
造り

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

Fried dish
揚物

Deep-fried patty of Japanese yam puree with octopus, Ginkgo, “Kikurage” mushroom, Carrot, Sweet soy glaze
萩蛸万頭　大和芋　銀杏　木耳 人参　ソース餡掛け

Small dish
凌ぎ

Soba noodles with Duck and Scallion
鴨南蛮そば

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

Rice with “Matsutake” mushroom served in a pot, Deep-fried tofu
松茸釜飯　薄揚げ

Pickles
香物

Chinese cabbage, kelp, Japanese ginger
白菜　昆布　茗荷の酢漬け

Soup
留椀

Miso soup with “Asari” clams
浅利の味噌汁

Dessert
甘味

Coffee sweet potato pudding
丸十とコーヒーのプリン

£150 per person