July 28th 2011

Rock Cod/Seven-band Grouper (Mahata) from Nagasaki

North Pacific Giant Octopus (Mizu Tako) from Hokkaido







Big Fin Reef Squid (Aori Ika / King of Squid) from Tokushima

Tasting Menu on the weekend

We now have a tasting menu on Fridays and Saturdays. The menu content changes every week. This is from this week just as an example.



Amuse Bouche
mizuna wrapped with home made duck prosciutto


1st course
Mussel Sakamushi
steamed with sake,butter, thyme, saffron, served with somen noodle






2nd course
Uzaku
grilled eel, cucumber, avocado, tosa vinegar gelee






3rd course
Grilled Quail
served with sansho pepper vinegar sauce



There is no photo, but ginger granite is served after the grilled quail.



4th course
Chef's Choice Nigiri
Chutoro
Chopped horse mackerel with ginger, sesame & scallion
Botan Shrimp with lobster miso





Entree
Fillet Mignon Steak
served with red wine reduction






Dessert 1
chilled chocolate soup with passion fruit sorbet







Dessert 2
green tea cup cake with green tea ice cream

July 15th 2011

Spotted Parrot Fish (Ishigaki Dai) from Fukuoka

Grunt Fish (Isaki) from Saga

Goma Mackerel (Goma Saba) from Fukuoka

Sometimes people tell me that they do not like mackerel because it is fishy (well, afterall it is a fish). I personally think that it has a big flavor and it is definitely one of my favorite. This is also another fish through which you can see the sushi chef's skill.


Pike Eel (Hamo) from Kumamoto

Sea Eel (Anago) from Kumamoto

Unlike in the US, you never see any eel (unagi) in sushi restaurants in Japan. What is served is sea eel (anago).

July 14th 2010

Golden Eye Snapper from Kouchi

Sardine from Saga

Horse Mackerel from Oita






Sable Fish from Canada

Black Seabass from New Jersy

July 5th 2011

Summer Seasonal Fish

Stripe Bass (Suzuki) from Fukuoka

Bartail Flat Head (Magochi) from Nagasaki

Tasting dinner at weekend

Amuse Bouche
Kinpira Choux
shichimi pepper choux stuffed with kinpira/cream cheese






Eggplant Nibitashi
eggplant simmerd in bonito broth
wrapped with house-made duck prosciutto, served with valsamic reduction & wasabi oil





Katsuo Tataki Salad
seared bonito with celery, daikon, red onion, garlic chip,
served with ponzu and chive oil






Grilled Shrimp
served with grilled vegetable and yellow pepper/smoked olive oil sauce


Granite : Tomato Consome/Basil Granite ( No Photo)



Chef's Choice Nigiri
Chutro (mid-fatty Tuna), Japanese Red snapper with Ankimo(monk fish liver), Chopped Horse Mackerel with sesame,ginger and scaalion

Niku Jaga

braised beef short-rib, served with mash potato, roasted onion, grilled tomato, string beans, micro beets

Dessert 1 : Lychee Sorbet (No Photo)

Dessert 2 : Green Tea Kasutera with Vanilla Ice Cream ( No Photo)