<旬>

如月の献立(2月)

Kisaragi Menu (February)

<<先付>>

“Sakizuke” 

<蛤塩煮・キャビア>

‘HAMAGURI Clam / Caviar’

 

<<煮物椀>>

“Nimonowan”

< 帆立青雲丹真蒸・粟麩>

  ‘Steamed surimi with Scallop and seaweed / Millet wheat gluten’

 

<<造り>>

“Tsukuri”

<本日のお造り>

‘Selected sashimi‘

 

<<御凌ぎ>>

“Oshinogi”

<小貫寿司 – 鮪漬と雲丹>

‘KONUKI sushi – Tuna and Sea urchin ‘

 

<<八寸>>

“Hassun”

<のれそれ駄玉締め>

‘Baby ANAGO eel chawanmushi’

＜鰆幽餡焼・稲荷寿司・柚子大豆・紅白手綱＞

‘Grilled SAWARA fish / INARI sushi / Yuzu soybeans / Carrot and Radish’

<若牛蒡と京揚げ煮浸し> 

‘Young burdock and deep-fried tofu ’   

 

<<揚物>>

“Agemono”

＜公魚霰揚・蟹と春菊の湯葉巻揚>

‘Deep-fried Japanese smelt with crackers / 

Deep-fried crab meat and crown daisy toful roll ’

 

<<進肴>>

“Susumezakana”

<春キャベツと自家製唐墨サラダ・蛸>

‘’Homemade dried mullet roe with spring cabbage salad /

Octopus’

 

<<鉢物>>

“Hachimono”

<和牛しゃぶ・淀大根・九条葱>    

‘WAGYU beef shabu shabu / YODO radish / KUO spring onion’

<<食事>>

“Shokuji”

<蟹蒸寿司・いくら醤油漬・稲庭うどん・漬物>

‘Steamed crab sushi / Salmon roe  /

INANIWA udon / Pickled vegetables’

  

<<甘味と抹茶>>

“Kanmi & Matcha Tea”

<季節の果物 >

‘Seasonal fruits ’  

<和菓子>

‘Japanese sweet’ 

 

HKD$2680

(+10% Service