Tonight's Blue Dining Table Vol. 1782
今宵の蒼の食卓 Vol. 1782
Consommé of "Shinkei-jime" Sea Bream from Fujimoto-san, Ehime
Chilled "Hokushi-un" Sea Urchin from Shioya Fish Market, Aomori, served with Fettuccine
"Shinkei-jime" Amberjack, straw-grilled by Sakana-bito Hasegawa-san, Sasajima, with a vinaigrette sauce of rice and Chinese amazake
Black Abalone from Sado, with homemade butter
"Shinkei-jime" Akaza Shrimp and Bisque by Sakana-bito Hasegawa-san, Nagai
Freshly baked Brioche
Kanazawa Ishiyo's "Kani" Risotto
New Onion Mousse with Fruit Tomato Jelly
"Shinkei-jime" Akamutsu (Rosy Seabass) prepared as today's special by Sakana-bito Hasegawa-san, Nagai
Granité of Haar Lemon
Charcoal-grilled "Special Tajima-gyu" (41-month-old female cattle) from Ueda Livestock
Takenoko (Bamboo Shoots) from Tahara-san, Kyoto
Tenshine Musk Melon from Hamamatsu
Ganache and Jelly of Domestic Cacao from Miyazaki
Ice cream made with Hinai Jidori Eggs and "Hana no Ka" Akazake (Red Sake) from Hana no Ka Shuzo
Petit Fours & Coffee
~Sharpness by Gassan Yoshitaka Cutlery Store~
This is a course meal using carefully selected ingredients from producers across Japan. High-quality ingredients such as fresh seafood and Tajima-gyu are delicately prepared using French techniques. Please enjoy a luxurious dining experience that unfolds like a story, from soup and chilled pasta to the main meat dish and dessert.
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