<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
.
<<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
.
<<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
.
<<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)