diced scallop, tomato and red onion, served with champagne vinegar/yuzusco dressing
seared lamb rack, served with niku miso (paste made of minced chicken, miso, sake and mirin), raw goat cheese and mizuna salad
halibut fillet (salt cured overnight to concentrate its flavor, then soaked in bonito broth to give it back some moisture)
served with vegetable tempura, homemade koji pickles, boiled sea beans
served with nimame (cooked soybeans), pineapple/echalote chutney, raisin miso vinaigrette sauce
Slow cooked duck breast & leg comfit, served with buckwheat rice cooked in duck juice, sansho pepper vinegar sauce
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