11.2016 dinner-懐コース 9.11.2016

November 2016
Kai Course Menu
前菜
Hors d’oeuvre
a selection of seasonal delicacies:
チーズ黄金焼
grilled cheese aged in miso and sake lees
鮑柔らか煮
tender simmered abalone served sliced
うるか石焼
Alaskan pink shrimp dressed with egg-yolk & uruka preserve served on a hot-stone
蟹サフラン寄せ
crab and yam paste set in saffron jelly cube
帆立サクサク揚
deep fried scallop rolled in kadaïf noodles
松茸菊花浸し
香煎握り
御椀
すっぽん汁 松茸 白玉 花筏葱 糸みつ
刺身
河豚小巻 薬味 ぽん酢
焼物
焼鮟鱇 柚子味噌仕立て 餅 銀杏
揚物
鱈揚出し
卸しかぶら 雲子 紅葉人参
強 肴
お好みで
黒毛和牛炙り
seared matsutake mushroom, chrysanthemum petals and leaves
soused with soy flavoured bonito broth, served chilled
newly-harvested rice ball with shiokara powder
Soup
soft-shelled-turtle soup:
soft-shelled-turtle and dried scallop wrapped in matsutake mixed rice-dough served in soft-shelled-turtle and scallop broth, topped with leek and mitsuba,
served with a dash of ginger juice
Sashimi
blowfish wraps filled with chives, monkfish foie-gras and blowfish skin
served with citrus-soy dipping sauce and condiments
Grilled DIsh
grilled monkfish with yuzu-miso, garnished with rice-cake and ginkgo nuts
Deep-fried Dish
deep-fried cod and its soft-roe
served in sweet-soy dashi broth with grated turnip
Main Dish
your choice of:
grilled tender Japanese beef and vegetables steamed on a hot stone at your table served with two sauces: tofu-cheese and citrus soy
or
黒毛和牛ロースト
tender Japanese beef prepared roast beef style served with its simmered tripe & liver, flavoured with sweet sansho miso sauce
or
鮑石焼
sliced abalone soused with fish sauce ready to sizzle on a hot stone at your table
or
鱶ひれ茶碗蒸
shark fin served on chawan-mushi (savoury egg custard) filled with tofu milk skin
or
活魚料理
fresh fish of the day served in a style of your choice: simmered sea-bream head in sweet soy sauce, aradaki style or
steamed sea-bream on kelp served with citrus infused dipping sauce (ponzu) 懐コース 霜月の料理
November 2016
Kai Course Menu
食 事
お好みで
本日の雑炊
Rice and Noodle Dish
your choice of:
rice-porridge of the day
or
糠鯖茶漬
mackerel aged 3 years in rice bran (nuka-saba) and shiso herb
served on rice with light dashi broth
or
麺類色々 讃岐うどん
Sanuki wheat noodles (udon) served either hot or cold
or
麺類色々 酸辛湯麺
Michiba style hot and sour soup noodles
or
麺類色々 カレーうどん
水菓子
本日のデザート
Michiba style "curry udon", wheat noodles served in curry flavoured bonito consommé
Dessert
dessert of the day
懐コース 霜月の料理