Entrées
(Hotate) – Grilled scallop, daikon, mizuna salad, pickled plum
(Sugi ita) – Ceder Smoked Ocean Trout, micro herbs, wasabi dressing
(Chirashi sushi) – Tuna, unagi, lotus root, nori, shiso
(Uzura) – Crispy Soy marinated Quail, ginger, pickled salad
(Tataki) – Flash seared Angus Beef, onion, garlic, shiso
(Nibuta) – 8hr Poached Pork, spicy Japanese mustard, sesame dressing
Mains
(Umi masu) – Grilled Ocean Trout, sweet saikyo miso, yuzu
(Kohituji) – Japanese spiced slow roast Lamb, grilled carrot, satoimo
(Tori) – Crispy skin Spatchcock, burnt leek, teriyaki jus, sansho pepper
(Gyu bara) – Soy, Umeshu 12h slow braised Beef rib, crispy garlic, potato
(Kamo) – Smoked Duck breast, Japanese wild mushroom, dashi broth
(Kakuni) – Dashi, Red miso braised Pork belly, wagarashi, daikon
Desserts
(Tounyu) – Soy Milk Pannacotta, azuki, green tea
(Kinako) – Kinako sponge, honey caramel, walnut mille-feuille
(Senmai no ha) – Mille feuille, organic egg anglaise, seasonal berry
(Kanten) – Milk Kanten, ginger poached orange, shiso
(Matcha) – Greean tea mouse, grape fruit, coconut
