A spring-inspired seasonal selection curated by our chef to reflect the delicate flavors of April.
Your experience begins with a complimentary cup of Black Sugar Choya Kokutou, followed by a trio of appetizers: Komochi Ika (Marinated baby squid stuffed with fish roe), Ingen No Goma-ae (Tender green beans dressed in a rich sesame sauce), and Kabocha Zeri (Pumpkin jelly).
Seasonal Sashimi of Shake (Rainbow trout) and Shiromi (White-Fleshed fish) is served before a warm course of Anago and Sansai Tempura (Sea eel and Seasonal Mountain Vegetables) with tentsuyu dipping sauce and onsen tamago.
The set concludes with negitoro gunkan (Chopped fatty tuna), hamachi (Yellowtail) wasabi gunkan-maki, and a comforting bowl of asari somen (Somen in a light clam broth).
Zensai – Appetisers
- Komochi Ika
Marinated Baby Squid Stuffed With Fish Roe - Ingen No Goma-ae
Tender Green Beans Dressed In A Rich Sesame Sauce - Kabocha Zeri
Pumpkin Jelly
Otsukuri – Sashimi Delights
- Shake
Fresh Raw Rainbow Trout Salmon
- Shiromi
Raw White-Fleshed Fish
Anago Sansai Tempura
Lightly Battered And Deep-Fried Sea Eel And Seasonal Mountain Vegetables, Served With Tentsuyu Dipping Sauce And Onsen Tamago (Hot Spring Egg)
Negitoro & Hamachi Wasabi Gunkan-Maki With Asari Somen
“Battleship Sushi” Seaweed Wrapped Sushi Rice Topped With Chopped Fatty Tuna And Yellowtail With Wasabi Served With A Small Bowl Of Somen In A Light Clam Broth
✨ Limited Sets Available Daily | Reservation Recommended
Experience the spirit of Shimotsuki — where every bite celebrates the elegance of the season.
🍽[Five Course delicious dishes]🥢
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