This Time’s Menu

We are pleased to announce that the menu for the pre-opening performance on Wednesday, August 6th has been finalized.

●Appetizer

・Hotate, Okura, Renkon, Myoga no Ponzu-Jure ae
A light starter of scallops, okra, lotus root, and Japanese ginger, dressed in a citrus-soy "ponzu" jelly.
[ Ingredients used ]
Scallops (帆立), okra (オクラ), lotus root (蓮根), Japanese ginger (茗荷), ponzu jelly (ポン酢ジュレ)

●Soup

・Buta-hire no Nikusui
A savory "Nikusui" meat broth with tender pork fillet, earthy burdock root, winter melon, and shiitake mushrooms, seasoned with black pepper.
[ Ingredients used ]
Pork fillet (豚ヒレ), burdock root (ごぼう), winter melon (冬瓜), shiitake mushroom (椎茸), pepper (胡椒)

●Assortment of Seasonal Delicacies

・Unagi no Kabayaki
Freshwater eel grilled in a classic sweet soy sauce glaze.
[ Ingredients used ]
Eel (うなぎ)

・Edamame
Steamed and lightly salted young soybeans in the pod.
[ Ingredients used ]
Edamame (枝豆)

・Kinukatsugi
Simply steamed baby taro root.
[ Ingredients used ]
Taro root (芋)

・Shinshu-Salmon no Anzu to Oba hasami-yaki
Salmon from the local Shinshu region, grilled with a filling of apricot and fragrant shiso leaf.
[ Ingredients used ]
Shinshu salmon (信州サーモン), apricot (杏), shiso leaf (大葉)

・Satsumaimo no Lemon-ni
Sweet potato gently cooked in a light lemon syrup.
[ Ingredients used ]
Sweet potato (さつま芋), lemon (レモン)

・Ebi no Umani
Shrimp cooked in a traditional savory and slightly sweet broth.
[ Ingredients used ]
Shrimp (えび)

・Tamagoyaki
A traditional Japanese multi-layered rolled omelette.
[ Ingredients used ]
Egg (卵)

・Osashimi - Maguro, Suzuki no Arai
A selection of fresh raw fish: Tuna, and sea bass prepared "arai" style (rinsed in iced water for a firm texture).
[ Ingredients used ]
Tuna (まぐろ), sea bass (すずき)

・Ayu no Cheese-yaki to Hone-senbei
River sweetfish ("Ayu") grilled with a cheese topping, served with its bones deep-fried into crispy crackers and a side of Sudachi citrus.
[ Ingredients used ]
Ayu sweetfish (鮎), cheese (チーズ), fish bones (骨), sudachi citrus (すだち)

・Yaki-Anago to Gobo no Tamagotoji
Grilled sea eel and earthy burdock root simmered together and bound with a soft egg mixture.
[ Ingredients used ]
Conger eel (穴子), burdock root (ごぼう), egg (卵)

・Morokoshi no Shinjo
A smooth, steamed dumpling ("Shinjo") made from corn, served with a mini tomato and green beans.
[ Ingredients used ]
Corn (もろこし), mini tomato (ミニトマト), green bean (いんげん)

●Grilled Main Course

・Kuroge-Wagyu A5 Rib-roast no Hoba-yaki
A5-grade Kuroge Wagyu beef rib roast grilled on a magnolia leaf ("Hoba-yaki"), which infuses the meat with a delicate, smoky aroma. Served with grilled vegetables and a shiso-miso-wasabi paste.
[ Ingredients used ]
A5 Kuroge Wagyu beef rib roast (黒毛和牛A5リブロース), round eggplant (丸なす), sweet chili pepper (甘長唐辛子), celery (セロリ), shiso leaf (大葉), miso (みそ), wasabi (わさび)

●Rice Course

・Shiromizakana no Takikomi-gohan
A traditional Japanese rice dish ("Takikomi-gohan") where rice is steamed in a savory broth with white fish.
[ Ingredients used ]
White fish (白身魚), rice (ごはん)

●Dessert

・Zunda Warabimochi ni Azuki
A chewy, jelly-like confection ("Warabimochi") made from bracken starch, served with "Zunda" (a sweet edamame paste) and sweet azuki red beans.
[ Ingredients used ]
Edamame / Zunda (ずんだ(枝豆)), warabimochi (わらびもち), adzuki beans (小豆)

・Momo no Compote, Blueberry
Sliced peaches gently poached in syrup, served with fresh blueberries.
[ Ingredients used ]
Peach (桃), blueberry (ブルーベリー)

・Kori-Amazake
A traditional sweet, non-alcoholic drink made from fermented rice, served frozen like a sorbet.
[ Ingredients used ]
Amazake (fermented rice) (甘酒)

・Matcha
A bowl of traditionally prepared, high-quality powdered green tea.
[ Ingredients used ]
Matcha (抹茶)