Restaurant Week 2021
Signature Dining Experience
125
sake & shochu accompaniment
55
Masumi Okuden - junmai (Nagano)
O-BANZAI
chef’s selection of five Kyoto-style appetizers
Masumi Okuden - junmai (Nagano)
CHEF’S SASHIMI SELECTION*
Dewazakura Oka - Junmai Ginjo (Yamagata)
Masumi Arabashiri - Junmai Ginjo (Nagano)
FRESHLY SCOOPED UNI TOFU
served with uni soy sauce
Masumi Arabashiri - Junmai Ginjo (Nagano)
SAIKYO MISO MARINATED BLACK COD
Chikurin - Junmai Ginjo (Okayama)
Narutotai - Ginjo (Tokushima)
STONE GRILLED CHICKEN
free range organic chicken marinated in yuzu kosho
Narutotai - Ginjo (Tokushima)
Eiko Fuji - Honjozo (Yamagata)
CHILLED SOBA
chilled buckwheat noodles with cold broth
Eiko Fuji - Honjozo (Yamagata)
Hou Hou Shu - Junmai (Okayama)
KINAKO PANNA COTTA
topped with shiratama mochi, red bean, Okinawan brown sugar syrup and fresh fruit
Hou Hou Shu - Junmai (Okayama)