Menu – Jan 2019

KAISEKI COURSE MENU

Appetiser
食前酒

Winter Apéritif
季節の食前酒一献

Japanese delicacies
先附三種

Vinegared Mooli and “Kyo-ninjin” carrot, Ocean flavoured flounder, Salmon roe
レモン釜にて紅白生酢　平目昆布〆　イクラ

Simmered abalone, Soy glaze with abalone broth
煮鮑 共地餡掛け

Tender simmered  Iberico pork, “Yoro” style grated yam
イベリコ豚柔らか煮 養老掛け

Steamed dish
椀盛

”Zoni” style soup, “Kikko” turtle shaped radish, Seared poussin, Cod, Rice cake, Decorative knots
雑煮椀　 亀甲大根　炙り若鶏　鱈　餅　紅白相生結び

Sashimi
造り

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

Warm dish
温物

Deep-fried mozzarella, Sea urchin, Snow crab
モッツアレラチーズの揚げ出し　生雲丹 ズワイ蟹

Small dish
替鉢

“Ichimatsu” chequered pattern with Fish of the day, Jelly soup on top
海の幸の市松造り スープジュレ掛け

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

“Hitsumabushi” style grilled English eel on a bed of premium “Koshihikari” rice, “Yakumi” condiments
英国産活鰻ひつまぶし 新潟県産コシヒカリ　薬味一式

Dessert
甘味

“Umesyu” jelly with seasonal fruit selection, Black sugar syrup, “Kinako” soybean powder ice-cream
季節の果物の梅酒寄せ　黒蜜 きな粉のアイスクリーム

£150 per person