SPRING KAISEKI MENU 2018. NEW!

 

SAKIZUKE

(A small gift from the kitchen*)

Smoked Japanese Yellowtail, Hokkaido Sea Urchin, Pommes Souffle

 

ZENSAI

(Seasonal appetizer*)

Grilled Philippine Prawn, Bluefin Tuna Tataki with Ponzu Reduction, Mushroom Tempura, Truffled Cauliflower with Spring Vegetables,  Pickled Daikon, Kiwi Berry

 

DOBIN MUSHI

(Soup course*)

Sea bass, Shiitake and Oyster Mushroom, Dashi

 

MUKOUZUKE

(Sashimi accented by seasonal ingredients*)

Kaffir Lime Cured Scottish Salmon, Spring Vegetables, Yuzu dressing

 

OTSUKURI

(Traditional sashimi*)

Bluefin Otoro, Chutoro, Akami, Madai, Hirame, Shigoku Oyster with Ponzu, Fresh grated Wasabi,

 

YAKIMONO

(Grilled)

Triple seared A5 Kobe beef, Potato Confit, Umami Bomb, Kale, Crouton

 

MUSHIMONO

(Steamed)

Lobster Mousse stuffed Squash Blossoms, Brioche Dumpling, Lemongrass sauce

 

AGEMONO

(Fried)

Live Japanese Scallops, Almond crumble, Wakame Aioli

 

SUSHI

(Rice dish*)

Hirame, Bluefin Toro, Foie Gras

 

SUNOMONO

Japanese Yellowtail, Seaweed, Green Grapes, Koshihikari,  Wasabi Aioli

 

MIZUMONO

(Green tea and confection)Asian Pear, Lychee, vanilla

 

KANMI

(Dessert)

Strawberries and Cream

 

$125 per person + Tax

 

18% gratuity will be added for party of 6 or more

 

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