Friday, June 17, 2011

June 17th 2011

Young Stripe Bass (Fucco) from Ishikawa

Golden Eye Snapper (Kinme Dai) from Kouchi

Spring Snapper (Ko Dai) from Fukuoka

Pike Eel (Hamo) from Ooita

Harvest Fish (Mana Katsuo ) from Fukuoka

Wednesday, June 15, 2011

Tasting Dinner at Weekend

We started Tasting Menu at only Weekend.
This is one example (menu will be changed)

Amuse Bouche
Eggplant Age Bitashi with Caviar

1st course
Spinach Ohitashi Mousse with Black Sesame Vinegar Sauce

2nd course
Pike Eel (Hamo)

Served with Daikon Radish, Junsai, Pike Eel/Bonito/ Ume chilled broth & drizzzle wasabi oil

3rd Course

Foie Gras Kasuzuke(Marinated in Sake mash & Unfilter Sake) served with sauteed peach, mini salad with smoked olive oil dressing.

Tomato Granite

4th course

Chef's Choice Sushi (from left)

Japanese Red Snapper with Monk Fish Liver

Botan Shrimp with Lobster Miso

Chopped Hourse Mackerel with Ginger,Scallion, Sesame


Fillet Mignon Steak

Served with Wasbi/Wasabi Oil, Garlic Soy Sauce, Mushroom Salt

Dessrt 1

Chilled Pineapple Soup w/Coconut Sorbet and Mint/Vanilla Oil

Dessrt 2

Walnut Tart w/Salt Caramel Ice Cream

Friday, June 3, 2011

June 3rd 2011

Barfin Flounder/Matsukawa Karei from Hokkaido

The male grows bigger than the female, up to 2 feet 6 inches.
It is said that for this particular fish, the bigger its gets, the better the taste (which is unusual).

Matsukawa = Pine Tree Skin
The appearance and the texture of the surface of the skin resembles a pine tree's surface.

Flounder is considered less desirable in Japan than fluke, but this is one of the two exceptions.
The other one is Spotted Flounder/Hoshi Karei.

Thursday, June 2, 2011

Lobster Tasting Dinner

After a few months break, we resumed our tasting dinner series last night. The theme was lobster.

Amuse Bouche
house-made lobster/chicken sausage sandwich

pairing with
Sektellerei Szigeti, Gruner Veltlinger Brut, Burgenland, Austria

Lobster Consomme Soup

poured on top of homemade tofu flan, poached lobster, mussel and seared scallop.

Lobster Ceviche

lobster, mango, avocado, red onion, cilantro dressed in tosazu gelee

pairing with

Foucher Lebrum, Sancerre Blanc le Mont 10, Loire, France

Lobster Capellini

lobster, peach, caviar, chilled somen noodle

pairing with

Comptoirs de Magdala, Rose, Provence, France

Crispy Lobster Sushi Roll

deep fried panko crusted lobster sushi roll

served with strawberry/jalapeno salsa

pairing with
Abbazia Di Novacella, Kerner 09, Alto Adige, Italy

Lobster Gratin

lobster, leek and mushroom topped with bechamel sauce

served with poached lobster claw and red wine/fond de veau sauce

pairing with

Castello Di Luzzano, Tasto di Seta 09, Malvasia, Emilia Romaga, Italy

Dessert: Tofu Mousse

tofu flan with fresh strawberry and mint/vanilla oil, tofu mousse on top

Pairing with

Yuzu Omoi (Yuzu Sake), Kyoto, Japan