Omakase Spring Menu

Please kindly take note that the menu might be changed without prior notice.

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Hokkigai 北寄貝

Japanese Yam Mousse Coated with Beef Consommé Gelatin Topped with Japanese Surf Clam and Oscietra Caviar, Garnished with Perilla ‘Shiso’ Flower

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Hassun  八寸

Sakura Trout

Smoked Sakura Trout in Filo Pastry Topped with Salmon Roe ‘Ikura’ and Homemade Radish Pickles ‘Sakura Daikon’

Noble Scallop

Deep-Fried Noble Scallop Coated with Rice Crumble Accompanied with Clam Juice Foam Infused with Saffron

Sea Urchin

Toasted Bread  with Butterbur Scape Bean Paste ‘Fukimiso ’ Topped with Seasonal Sea Urchin ‘Bafun Uni’

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Sukiyaki　すき焼き

‘Sukiyaki’ Beef Served with Soft Boiled Japanese Egg Topped with Japanese Wild Vegetables and Garnished with ‘Sansho’ Leaf

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Chawanmushi　茶碗蒸し

Steamed Egg Custard Topped with Seasonal Sakura Shrimps and a Dash of Lemon Oil　

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Abalone　鮑

Combination of Pan-Seared Abalone with Abalone’s Liver Sauce and Charcoal Grilled Hokkaido Asparagus

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Amadai Urokoyaki　甘鯛鱗焼き

Lightly Fried Seasonal Tilefish with Scales Accompanied with Chef’s Special Japanese Clam Dashi and Rock’s Seaweed

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Sumiyaki Wagyu　和牛炭焼き

Charcoal Grilled Special Selected Wagyu Tenderloin Served with Japanese Wild Vegetable, Potato Puree and Beef Jus

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Choice of Dessert　甘味

Strawberry

Fresh Strawberry Accompanied with Merengue crumbled with a Scoop of Mugwort Ice Cream and ‘Sansho Pepper’ Mousse Topped with Strawberry Chocolate

or

Setoka Orange

Seasonal ‘Setoka’ Orange with a Scoop of Orange Ice Cream and Ricotta Cheese Foam, Topped with Perilla ‘Shiso’ Sherbet and Olive Oil

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