<旬>

卯月の献立(4月)

Uzuki Menu (April)

<<先付>>

“Sakizuke” 

<車海老・帆立貝柱・海胆・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>

‘ake boiled soft roe of sea bream / Caviar>

＜鮎並木の芽焼 ・針魚袖寿司桜葉包み＞

‘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 Glaz  / Deep-fried canola flower with seaweed’

<<煮物椀>>

“Nimonowan”

<渡蟹真蒸>

  ‘Steamed fish cake with blue crab’

<<造り>>

“Tsukuri”

<本日のお造り>

‘Selected sashimi‘

<<造り２>>

“Tsukuri 2”

<本日のお造り>

‘Selected sashimi‘

<<揚物>>

“Agemono”

＜蛍烏賊薄衣揚・桜海老かき揚げ>

‘Firefly squid Tempura / SAKURA Shrimp Fritter’

<<進肴>>

“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’

<<甘味と抹茶>>

“Kanmi & Matcha Tea”

<季節の果物 >

‘Seasonal fruits ’  

<和菓子>

‘Japanese sweet’ 

HKD$2680

(+10% S