April Menu
From the April menu – 卯月 (Uzuki) – Old Japanese names for April, said to be named after blooming Deutzia.
Pics below are from Mini Kaiseki (Lunch course)
Sakizuke 先付 (Appetizer) – Red sea bream (best-kind porgy in Japan)’s soft roe (before their spring-spawning), Rice-headed octopus, and Kerria japonica
Nimono-wan 煮物椀 (cooked dish w/soup) – White fish, Bamboo shoot in an arrowroot starch soup.
Gohan 御飯 (rice) – Chirashi-sushi w/Japanese conger (eel-kind), Japanese needlefish, rapeseed, and myoga-ginger.
Shrimp, white fish, and broad bean in jelly
