3 Unique Appetizers Goya Kurage [Bitter Melon Mixed With JellyFish], Kinpiri Gobo [Burdock Root Stir-Fried In A Savory-Sweet Sauce] And Niniku No Me Kinzanji Miso [Garlic Shoot With Barley Miso Wasabi].
Sashimi Of Hirame [A Flatfish/Flounder That is usually found in the Pacific and Atlantic Oceans] And Shima Aji [Striped Jack Served With A Refreshing Shaki-Shaki Pickles Wasabi]
Crispy Fried Mashed Lily Bulb Wrapped In Scallop, Topped With Aromatic Truffle Sauce – A Unique Blend of Textures And Umami.
A Sushi Platter With Aburi Shake [Lightly Torched Salmon], Ebi [Boiled Shrimp], Unagi [Eel With Sweet Kabayaki Sauce] And A Delicate Mini Ikura Don [Small Bowl Of Sushi Rice Topped Generously With Salmon Roe]. Accompanied By A Light And Clear Winter Melon Broth.
Dessert – Mochi & Ice Cream – The Perfect Sweet Finish
