1.

hassan ( selection of small seasonal dishes)
rock oyster gin martini.

Berkshire pork belly, ginger mustard. grated naga imo yam, soy marinated quail yolk, powdered sea vegetables. North Sea soused mackerel temarizushi.

2. sashimi ( sliced raw fish)
wild sea bass, ginger & black bean dressing, smoked mullet roe.

3. shinoge (2nd appetizer)
seared grade 6 wagyu, yuzu soy, prickly ash pepper.

4. yakimono ( grilled dish)
grilled salmon marinated in Kyoto sweet miso, pickled radish.

5. gohanmono (rice dish)
soft shell crab makizushi.

6. shirumono (soup dish)
Kyushu style barley miso soup.

7. dezato (dessert)
black sesame creme brulee, caramelized lotus root crisps.

Sake: Shochikubai junmaishu Umeshu: Kishumonogatari

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