<旬>

 

卯月の献立 (4月)

Uzuki Menu (April)

<<先付>>

“Sakizuke”

<車海老帆立貝柱雲丹>

Kuruma shrimp / Scallop / Sea urchi

<アスパラ>

Bamboo shoots / Asparagus

.

<<煮物椀>>

“Nimonowan 

<海老飛龍頭>

Deep-fried tofu mixed with sakura shrimp

<菜の花椎茸>

Nanohana / Shiitake mushroom

.

<<造り1>>

“Tsukuri1”

<本日のお造り1>

‘Selected sashimi

.

<<造り2>>

“Tsukuri2”

<本日のお造り>

‘Selected sashimi

.

<<八寸>>

“Hasuun”

<鯛白子キャビアうるい>

Sea bream shirako / Caviar / Urui hosta vegetable

<鯛子煮>

Sea bream roe simmered in soup stock

<串打ち 蒟蒻&厚玉子>

<‧鰆木の芽>

Assorted skewers – Grilled red konjac with miso & Grilled egg

Sakura mochi / Fried spanish mackerel with kinome leaf

.

<<揚物>>

Agemono

<白魚霰揚げ天麩羅 – たらの芽‧桜>

Deep-fried icefish with cracker / Tempura – Sakura trout, Aralia Sprout, Sakura leaf

.

<<強肴>>

Shiizakana

<唐墨素 >

Dried mullet roe somen

<しらす春菊>

Baby Sardine / Crown daisy’

.

<<鉢物>>

“Hachimono”

<和牛しゃぶしゃぶ>

Wagyu beef shabu shabu’

<春仕立>  

Spring vegetables

.

<<食事>>

“Shokuji”

<桜鯛筍釜飯蕗>

Sakura Sea bream and bamboo shoots pot rice with butterbur

<味噌汁>

‘Miso soup’

<漬物>

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 Charge)