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Chilled edamame ($4.95)
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Maguro Carpaccio: medium fatty tuna sashimi, green yuzu pepper sauce ($14.95)
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Hijiki: Japanese seaweed simmered in sweet sake and soy sauce ($4.95)
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Camembert & shrimp corn tempura ($8.95)
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Red Jewel of the Day: Yellowtail, snapper, and fluke sashimi ($21)
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Anago & cream cheese tempura: cream cheese wrapped with soft seawater eel ($9.95)
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Grilled Saikyo black cod, Kyoto miso marinade ($17.95)
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Yebisu Malt Beer
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1st Course: Miso Soup
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2nd Course: Chilled pumpkin with black sesame seeds
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3rd Course: Fresh sea urchin with nori flakes, shiso, white radish
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4th Course: Baby scallop and kinoko mushrooms, hamachi tartar, Long Island fluke, and lotus root
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4th Course: Chilled lotus root and carrot
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4th Course: Hamachi tartar - yellowtail tartar, sesame oil, wasabi stem, shiso, and rice crackers
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4th Course: Baby scallop and kinoko mushrooms in miso vinegar sauce
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5th Course: Autumn kakiage tempura - Japanese eggplant and kabocha squash with shrimp as kakiage-style tempura
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6th Course: Zenkichi salad - homemade tofu, baby greens, tofu croutons, sesame dressing
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7th Course: Saikyo miso cod - grilled black cod in Kyoto miso marinade
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8th Course: Simmered salmon with taro root in simmered clear broth
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9th Course: Seared duck donburi - duck breast and scallion with sweet light soy sauce served over steamed rice
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10th Course: Grapefruit agar gelee - tart agar gelee made with Japanese seaweed (no gelatin)
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10th Course: Mineoka tofu - milk pudding (made with heavy cream and Japanese kudzu root starch, no soy milk), azuki red beans, and strawberries
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10th Course: Walnut chocolate pudding - rich and creamy dark chocolate pudding with roasted walnuts
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Petits fours: Single malt truffle - dark chocolate truffle infused with Suntory 12-year malk whisky