 |
Jellied Monkfish with Ponzu Sauce, Grilled Egg with Yam Potato and Cheese, Garland Chrysanthemum with Sesame Sauce, Risotto with Smoked Salmon, Deep fried smelt with sesame and seaweed. |
 |
Bubbling away |
 |
Sea bream soup, shimeji mushroom, mitsuba, rice cake ball, citrus |
 |
Soup with squeeze of lime |
 |
Sashimi in ice ball |
 |
Assorted Fresh Fish |
 |
Meat Course |
 |
Beef Sushi |
 |
A5 Marble Wagyu |
 |
A5 Wagyu |
 |
Hibachi A5 Wagyu Beef and Mount Fuji jicama |
 |
Local White Wine |
 |
Vinegared Dish and Simmered Dish |
 |
Jellied Octopus and scallop with plum sauce |
 |
Minced Sardine Ball, Turnip, Carrot, Taro, Yuba and Deep fried burdock |
 |
Red miso soup with rice |
 |
Soy-cured shellfish sushi |
 |
Dessert |
Day 1 Dinner was great, each course is a work of art, menu was created by Chef Kinya Okubo.
Here are the pictures of Day 2 dinner
 |
Appetizer |
 |
Spinach with Japanese Sauce, Japanese Parsley with soybean paste, jellied beef with vinegar sauce |
 |
sea eel sushi, dried mullet roe, sesame tofu |
 |
Thin Sliced Sashimi |
 |
Tempura |
 |
Pot Rice, Red Miso Soup and Picked Vegetables |
 |
Vinegared Fish is King Crab |
 |
Simmered Herring, Taro, Shitake Mushroom with minced, carrot |
 |
Sparkling Wine by Chateau Jun |
 |
Chocolate Cake and Fresh fruits |
Pictures by MSW
No comments: