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FOOD & SWEET SOMAKASE OTSUMAMI AGEMONO GOHAN CHEF’S SELECTION OF YASAI NO OHITASHI KAKI FRY SANSHOU WAGYU BOWL – 8 COURSES Assorted marinated vegetables. NO KAORI – AUSTRALIA FRESH YUZU KOSHOU KURO TRUFFLE YAM NO FRIT TATAR SAUCE Grilled wagyu beef bowl Fried yam. Fried oysters with a yuzu citrus with Australian French tartar sauce and sansyou herb. black truffle. AJI-TAMA NO KUNSEI Flavoured boiled egg TORI NO KARAAGE TERIYAKI with smoked oil. CHICKEN BOWL BALSAMICO Grilled teriyaki chicken bowl. MAYONNAISE SHIN SHOUGA NO BUTA-BARA-MAKI Deep fried chicken with balsamic mayonnaise. KANI TO IKURA NO Grilled pork belly roll with TAKIKOMI GOHAN fresh ginger. TEMPURA 3-SYU SYOUGA TO YUZU GOMA DOFU – MORI – EBI, IKA, NO KAORI KANI, UNI, IKURA, SENGYO, TENTSUYU Clay pot steamed rice with YUZU NO KAORI NO NUBE TO TOMONI crab, salmon roe and ginger Deep fried prawn, squid, fish (for 4 persons). Sesame tofu with crab, sea urchin, yuzu citrus flavour. with nube tentsuyu sauce. SWEETS ZENSAI HITOKUCHI FILLET TONKATSU ANMITSU KUZUMOCHI HATCHO-MISO Sweet bean paste and kuzu COFFIN BAY KAKI – Deep fried pork with cake in a sweet sauce. LIME PONZU, hatcho miso. MANGO PASSION MATCHA NO FRUIT FUUMI SPICY AGEDASHI NAMERAKA PUDDING Coffin bay oysters with DOFU MOMIJI Creamy matcha flavour lime ponzu, mango OROSHI ZOE pudding. passion fruit flavour. Spicy sauteed fried tofu in broth. MATCHA TO KANI TO IKURA NO VANILLA, CHAWAN-MUSHI JOSPER SHIRATAMA Steamed egg pudding with NO DESERT crab and salmon roe. FOIE GRAS NO Matcha and vanilla ice cream with YUBA-MAKI – SAIKYOU-ZUKE shiratama ball. AVOCADO CHICKEN, JOSPER YAKI – FOIE GRAS, YUZU LIME FUUMI NO KOSHOU FUUMI NO BALSAMICO SAUCE Grilled marinated foie gras GOMA DRESSING in white miso with lime Tofu skin roll with avocado, balsamico sauce. chicken breast, foie gras, yuzu citrus sesami dressing. MAGURO NO NOU-TEN BUTA-SHABU JOSPER YAKI OROSHI-PONZU – SHJSHITOU ZOE YUZU KOSHOU FUUMI Grilled tuna head with GOMA DRESSING shishitou pepper. SALAD JITATE SHIRO MISO GRATIN – Shabu shabu pork with ground daikon raddish and SALMON, IKURA, yuzu sesame sauce on salad. HOURENSOU White miso gratin with FRANCE CHALLANDAIS salmon, salmon roe GAMO KARUI KUNSEI – and spinach. TASMANIAN FRESH KURO TRUFFLE NO SALAD Smoked french canard challandais with Tasmanian fresh black truffle on salad. Menu changes according to Chef’s temperament. .

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15.8.2014 15,894 Brand Name (In Chinese) 品牌名稱(中文) Product
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HANA Kabocha Squash Croquet
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Appetizer Edamame Hiyashi Wakame Cucumber Sunomono Agedashi Tofu Gyoza Chicken Karaage Salmon Salad Sashimi Salad Entrée Chicke
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