TODAY’S
WAKURIYA COURSE
chef
$98
Katsuhiro Yamasaki
“kaisen ishi-yaki”
seafood BBQ on heated “ishi” (stone) at table
sugar snap peas “chirizu”(ponzu sauce)
*
“moriawase” (assorted) appetizers
chilled “chawan-mushi” (steamed egg custard) with lobster
Tasmanian ocean trout and asparagus
deep-fried “renkon” (lotus root) mochi
“mentaiko” (pickled cod roes) sauce
*
“mushi inari-sushi” (steamed sweet bean curd sushi)
pan-sautéed foie gras
duck bacon
omelet
*
today’s sashimi
chef’s choice
*
”hotaru-ika to gindara no yamaimo gratin”
fire-fly squid from Toyama bay, Alaskan black cod and
Sun Smiling Valley farms mushroom
“yamaimo” (Japanese mountain potato) sauce
*
SAKURA 🌸 sorbet
*
Snake River farms USA “wagyu”Kobe beef
vegetable
tomato-miso sauce
*
“kaki-age tempra donburi”
snow crab, potato and mitsuba fritter over rice
*
“haruiro no mousse” (spring colored mousse)
“matcha” (green tea)
“ichigo” (strawberry)
homemade “azuki-an” (red bean paste)
$98
Sun Smiling Valley farm
🌸
Snake River farm