Menu – Sep 2019

KAISEKI DINNER MENU – 150

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Appetiser
先附

Steamed egg custard – inspired by full moon, Caviar, Fresh wasabi, Gold leaf with light soy broth
月見豆腐　キャビア　本山葵　金箔　美味出し

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Japanese delicacies
前八寸

Japanese “hozuki” Physalis lantern : Braised Duck Breasts with “Asatsuki” scallion,  Candied chestnuts, Rice cake with “Adzuki” red beans, Rice cake with “Edamame” soy beans
ほおずき三種盛り　合鴨ロース浅葱巻き　栗の甘露煮　豆打小豆餅

Skewer: “Kinuta maki” style Mooli and Salmon, Okra and pickled plum, Jellied squash
串うちにて　大根とスモークサーモンの絹田巻き　オクラ梅肉　南京ゼリー寄せ

Grilled trout with sweet miso “Dengaku” style
秋鱒田楽焼き

Smoked Camembert and Quail egg
カマンベールチーズと鶉玉の燻製

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Sushi Nigiri
握り寿司

Tuna and Squid with rock salt, Truffles
マグロ　烏賊　塩　振り柚子　トリュフ

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Steamed dish
椀盛

ed bream, Prawn, Shiitake mushroom, Poussin, “Mitsuba” herbs and broth steamed “Dobinmushi” style
土瓶蒸し　金目鯛 海老　どんこ椎茸　若鶏 三つ葉

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Fried dish
揚げ物

Aubergine, Poussin and Rice cake in light soy broth
虎刈り茄子　若鳥　餅の揚げ出し

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Grilled dish
焼き物

Black cod – soy sauce and butter,  Fig – sesame and miso
銀鱈バター醤油　無花果胡麻味噌焼

Eel and Burdock “Yawata maki” style, Baby carrot
鰻と牛蒡の八幡巻き　小人参

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Sashimi
造り

平目薄造り　浅葱　紅葉卸
Extra thinly sliced Flounder

別で　季節のお造り盛り合わせ
Fish of the day – chef’s selection

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Warm dish
鍋物

Shabu Shabu – Grade A5 – Premium “Hida” wagyu beef and British Ox tongue, Vegetables with Ponzu
和牛と牛タンのしゃぶ　飛騨和牛　野菜一式　ポン酢にて

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Noodles Chef’s flat
食事

“kishimen” noodles with salt and pepper
手打ちのきしめん　塩胡椒

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Dessert
甘味

Sweet jellied bean paste with chestnuts, Vanilla ice cream, Strawberry,  Sweet adzuki bean paste, Matcha
栗羊羹　バニラアイス　苺　小豆　きな粉　抹茶

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£150 per person

KAISEKI DINNER MENU – 95

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Appetiser
先附

Steamed egg custard – inspired by full moon, Caviar, Fresh wasabi, Gold leaf with light soy broth
月見豆腐　キャビア　本山葵　金箔　美味出し

———-

Japanese delicacies
前八寸

Japanese “hozuki” Physalis lantern : Braised Duck Breasts with “Asatsuki” scallion,  Candied chestnuts, Rice cake with “Adzuki” red beans, Rice cake with “Edamame” soy beans
ほおずき三種盛り　合鴨ロース浅葱巻き　栗の甘露煮　豆打小豆餅

Skewer: “Kinuta maki” style Mooli and Salmon, Okra and pickled plum, Jellied squash
串うちにて　大根とスモークサーモンの絹田巻き　オクラ梅肉　南京ゼリー寄せ

Grilled trout with sweet miso “Dengaku” style
秋鱒田楽焼き

Smoked Camembert and Quail egg
カマンベールチーズと鶉玉の燻製

———-

Steamed dish
椀盛

ed bream, Prawn, Shiitake mushroom, Poussin, “Mitsuba” herbs and broth steamed “Dobinmushi” style
土瓶蒸し　金目鯛　海老　どんこ椎茸　若鶏 三つ葉

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Fried dish
揚げ物

Aubergine, Poussin and Rice cake in light soy broth
虎刈り茄子　若鳥　餅の揚げ出し

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Grilled dish
焼き物

Black cod – soy sauce and butter,  Fig – sesame and miso
銀鱈バター醤油　無花果胡麻味噌焼

Eel and Burdock “Yawata maki” style, Baby carrot
鰻と牛蒡の八幡巻き　小人参

———-

Sashimi
造り

平目薄造り　浅葱 紅葉卸
Extra thinly sliced Flounder

別で　季節のお造り盛り合わせ
Fish of the day – chef’s selection

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Warm dish
強肴

Char-grilled British Ox tongue
牛タンの炭火焼き

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Rice
食事

Rice with ginger served in a clay pot, Deep-fried tofu
釜にて新生姜ご飯　薄揚げ

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Soup
留椀

Chef’s miso soup
日替わり

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Pickles
香の物

Seasonal vegetables
季節のお野菜

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Desserts
甘味

Sweet jellied bean paste with chestnuts, Vanilla ice cream, Strawberry,  Sweet adzuki bean paste, Matcha
栗羊羹　バニラアイス　苺 小豆　きな粉　抹茶

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£95 per person