Sakizuke - Chilled Tamaji-Mushi, shrimp, uni, lima bean, and gin-an
Oshokuji - Sakura shrimp and Peter corn Kamadaki rice with red miso soup and pickles
Fresh Sashimi
Yakimono - Iwana arctic char gobo miso yaki with fiddle head and black sesame
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Owan - Onion potage with crab mousse and cabbage
Fresh North Bay Oyster with onion, ponzu sauce, and goji berry
Oshokuji - Sakura shrimp and Peter corn Kamadaki rice with red miso soup and pickles
Nimono - Potato cream pie and braised duck grilled leek in duck broth
Tomezakana - Junsai fresh water shield, okura, and nectarine with chia seed vinegar
Oshokuji - Sakura shrimp and Peter corn Kamadaki rice with red miso soup and pickles
Fresh Sashimi
Owan - Onion potage with crab mousse and cabbage
Tomezakana - Junsai fresh water shield, okura, and nectarine with chia seed vinegar
Oshinogi - Braised Asari Little Neck clam sushi
Oshinogi - Braised Asari Little Neck clam sushi
Fresh Sashimi
Zatsuki - Anago sea eel and Gobo spring roll
Sake - Watari Bune Junmai Ginjo 55
Aperitif - Akane
Shiro An wrapped with lemon mochi in melon soup
Strawberry ice cream with caramelized corn flake

© 2016 by Stephanie Liu

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