Menu Example
Hishi-Gani (Hishi crab) from south-western Japan
A clear soup with Hamo fish (Japanese Conger), Matsutake-mushroom, Japanese radish
Steamed abalone, barracuda-sushi, Yuba (Tofu skin), Matsutake-mushroom with spinach
Tofu w.lily bulb, tiger shrimp, sea urchin w. okra source
Saki-zuke (先付）- Appetizer for the Value lunchspecial. Firefly squid and spring vegetable with tomato source.
Hassun（八寸）- Appetizer – Conger eel roll w/ burdock root inside, broad beans, rice-octopus,Urui-spring vegetable dressed with vinegar/miso.
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
Sakizuke (First appetizer) – Minazuki-tofu (Kyoto’s June special sesame tofu), Yuba (Tofu skin), and Sea urchin from Hokkaido, covered with okra source.
Hamo (pike conger) in starched soup
Sashimi – White squid from Nagasaki, Hon-Maguro (bluefin tuna) and Yokowa (juvenile bluefin) from adjacent sea, Tai (red sea bream) from Seto Inland sea with shredded Kabocha (Japanese pumpkin)
Hassun (Appetizer) – Satsuma-imo (Japanese sweet potate), octopus egg and corn-tempura. Hamo (pike conger) + fresh lotus root in sake source. Brasenia and blueberry in octopus stock.
Baked Ayu (sweet fish
Hashi-Yasume (Chopstick break) – So-men (Japanese thin noodles w. bit of sesame oil )
Takiawase (cooked vegetables) – Abalone and white aroid with arrowroot starch source
Gohan (rice) – Anago (eel), Tuna, and Kisu (Sillago japonica) suchi
Caramel mousse with mango, melon, and Kyoho (Japanese grapes) covered with wine jelly.
Japanese sweets “Ajisai (Hydrangea)” with maccha tea
