Menu – Oct 2018

KAISEKI COURSE MENU

Japanese delicacies
前菜三種盛り

Lotus dumpling, “Jibu-ni” stewed duck, Wasabi, Amber coloured sweet soy glaze, Seaweed
山芋とアスパラ　昆布佃煮　花穂　糸がき　割醤油

Octopus and Vinegared mackerel mixed with Turnip, Cucumber, Wakame, Diced radish, Orange, Lemon vinegar
蓮根饅頭　鴨治部煮鋳込み　山葵　鼈甲餡掛け　針海苔

Sea urchin, Isobe flavoured sweet soy glaze
蛸と〆鯖の蕪和え　胡瓜　若布　賽の目ラディッシュ　オレンジ　レモン加減酢

Steamed dish
椀盛

Soy milk pureed soup, ”Shira-ni” steamed eel, Steamed egg custard, Rapeseed flower, Yuzu
豆乳擦り流し椀　鰻白煮　玉子豆腐　菜花　黄柚子

Sashimi
お造り

Tuna, Scallop, scampi
本鮪 生帆立 活海老

Fresh Amagi wasabi
あしらい一式　天城の本山葵

Simmered dish
煮物

Turnip, Prawn, Scallop, Squash, Edamame, Crab with sweet soy glaze, Ginger
蕪　海老　ホタテ　南瓜　枝豆　蟹あん掛け　生姜　

Small dish
替鉢

Seared beef tartare, Quail egg, Okra, Scallion, Pickled plum, Sweet soy dipping sauce, Japanese pepper
肉花火見立て　鶉玉　おくら　葱　梅肉　甘だれ　山椒

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 Salmon and Salmon roe served in a pot, “Shiso”perilla, Seaweed, Scallion, “Kinshi-tamago” egg strips
鮭といくらの釜めし　針大葉　針海苔　葱　錦糸玉子

Soup
留椀

Miso soup with “Asari” clams
浅利の味噌汁

Pickles
香物

“Asa-zuke” lightly pickled cucumber, Smoked pickled Radish
胡瓜の浅漬け　　大根燻製漬け

Dessert
甘味

Assorted fruits, Ice cream and Puff pastry
フルーツパイとアイスクリーム

£150 per person