<旬>

霜月の献立(11月)

Shimotsuki Menu (November)

<<先付>>

“Sakizuke”

<雲子酒煮・舞茸・ 芹 >

‘Boiled SHIRAKO in sake / MAITAKE mushroom / Celery ’

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<<煮物椀>>

“Nimonowan”

< 蟹真蒸・蕪・椎茸>

  ‘SURIMI with crabmeat / Turnip / SHIITAKE mushroom’

.

<<造り>>

“Tsukuri”

<本日のお造り>

‘Selected sashimi’

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<<御凌ぎ>>

“Oshinogi”

<鯖寿司・蕪酢漬 >

‘Mackerel Sushi Turnip / vinegar pickled’

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<<八寸>>

“Hassun”

<海胆・揚海老芋>

‘Sea urchin / Deep-fried EBI-IMO taro’

<セコ蟹味噌和え・ キャビア・蓮根煎餅>

‘SEKO crab mixed with miso / Caviar / Lotus root rice cracker ’

<柿なます>

‘Persimmon with salad pickled’

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<<焼き物>>
“Yakimono”

<鰤塩焼・柴漬卸しだれ> 

‘Salt-grilled yellowtail / Eggplant and cucumber pickled radish puree ’

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<<箸休め>>
“Hashiyasume”

<北寄貝・青森林檎卸し酢> 

‘Surf clam / Apple puree with vinegar ’

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<<鉢物>>

“Hachimono”

<和牛すきしゃぶ>     

‘Wagyu beef sukishabu ’

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<<食事>>

“Shokuji”

<秋鮭釜御飯・いくら添え>　

‘Grilled salmon pot rice / Salmon roe ’

<きのこ餡掛け>

‘Mushroom starchy sauce’

<味噌湯・漬物>

‘Miso soup / 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’   

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HK$2,680

(+10% Service Charge)