<旬>
卯月の献立(４月)
Uzuki (April)
<<先付>>
“Sakizuke”
<車海老 ・帆立貝柱・雲丹・筍・アスパラ>
‘KURUMA shrimp / Scallop / Sea urchin / Bamboo shoot / Asparagus’
.
<<八寸>>
“Hassun”
<鯛白子酒煮・キャビア>
‘Sake boiled soft roe of sea bream / Caviar ’
<鮎並木の芽焼・針魚小袖寿司桜葉包み餅>
‘Grilled greenling with sansho pepper leaf / SAKURA leaf-wrapped SAYORI sushi’
<鯛子煮>
‘Sea bream roe simmered in soup stock’
<串打ち – 赤蒟蒻田楽・菜の花磯辺揚>
‘Assorted skewers – Red Konjac with Miso Glaze / Deep-fried canola flower with seaweed’
・
<<煮物椀>>
“Nimonowan”
<渡蟹真蒸>
‘Steamed fish cake with blue crab’
.
<<造り 1>>
“Tsukuri 1”
<本日のお造り>
‘Selected sashimi’
.
<<造り2>>
“Tsukuri 2”
<本日のお造り>
‘Selected sashimi’
.
<<揚げ物>>
“Agemono”
<蛍烏賊薄衣揚・桜海老かき揚げ>
‘Firefly squid Tempura / SAKURA Shrimp Fritter’
.
<<強肴>>
“Susumezakana”
<雲丹素麺・浅利・ しらす>
‘Sea urchin somen / ASARI claim / Baby Sardine’
.
<<鉢物>>
“Hachimono”
<和牛しゃぶしゃぶ・春仕立>
‘WAGYU beef shabu shabu / Spring vegetables’
.
<<食事>>
“Shokuji”
<桜鯛と筍釜飯>
‘Pot rice with spring sea bream and bamboo shoots’
<味噌湯・漬物>
‘Miso soup / Pickled vegetables’
.
<<甘味と抹茶>>
“Kanmi & Matcha tea”
<季節の果物>
‘Seasonal fruits’
<和菓子>
‘Japanese sweet’
<抹茶>
‘Matcha Tea’
.
HK$2,680
(+10% Service Charg