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Yoshii Course Sea urchin egg cup Trio of Appetiser Bamboo shoot Tosani style Bamboo shoot Tempura served with shiso salt Grilled bamboo shoot with Kinome dengaku Grilled Scampi served with bamboo shoot pasta in Kinome oil Milk fed Veal Sashimi served with forest mushroom dressing Rose gum smoked Wagyu beef with horseraddish and turnip puree in Tamari reduction Lemongrass Sorbet Sushi Soup bowl Dessert
Saqura Course Scallop cake served with Japanese spring vegetable in Wasabi flavoured bonito Trio of Appetiser Bamboo shoot Tosani style Bamboo shoot Tempura served with shiso saltGrilled bamboo shoot with Kinome dengaku Oven baked sliced Abalone infused in natural juices,sake and soy Pan fried duck breast Jibuni-style port wine flavour Daily white fish wrapped with nori seaweed and green tea soba noodle in brown tea bonito stock Lemongrass Sorbet Dessert
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