<旬> 弥生の献立 (10品)
10 COURSE YAYOI MENU

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<<先付>>
“Sakizuke’

<蛍烏賊>
‘Firefly squid’
花山葵・長芋
Wasabi flower / Japanese yam

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<<替え>>
“Kae”

<帆立貝柱>
‘Scallop’
春野菜胡麻和え
Spring vegetables with sesame

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<<煮物椀>>
“Nimonowan”

<めばる>
‘Rockfish minced with crab and scallop’
刻み茗荷・木の芽・こごみ
Myoga ginger / Japanese pepper leaf / Ostrich fern

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<<造り 1>>
“Tsukuri 1”

<本日のお造り>
‘Selected sashimi’

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<<造り 2>>
“Tsukuri 2”

<本日のお造り>
‘Selected sashimi’

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<<八寸>>
“Hassun”

<蛤霰揚・大葉>
‘Deep-fried clam with cracker / Shiso leaf’
<車海老・キャビア・うるい>
‘Kuruma shrimp / Caviar / Urui hosta vegetable’
<姫ちらし寿司・一寸豆>
‘Hime chirashi sushi / Broad beans’

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<<焼物>>
“Yakimono”

<和牛炙り・若牛蒡>　
‘Wagyu beef / Young burdock’

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<<鉢物>>
“Hachimono”

<鯛幽庵揚>
‘Deep-fried sea bream’
筍・若布・蕗
Bamboo shoots / Seaweed / Butterbur

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<<食事>>
“Shokuji”

<しらす雲丹釜御飯>
‘Pot rice with baby sardine and sea urchin’
味噌汁
Miso soup
漬物
Pickled vegetables

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<<甘味と抹茶>>
“Dessert & Matcha tea”

<季節の果物>
‘Seasonal fruits’
<和菓子>
‘Japanese sweets’
抹茶
Matcha Tea

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HK$2,680

(+10% Service Charge)