ALifeWorthEating:
Selection of teas
ALifeWorthEating:
"Coco" mini tomato, with cold dashi broth ($9)
ALifeWorthEating:
Jade egg plant, simmered "Senryo" egg plant served with cold broth ($11)
ALifeWorthEating:
Yuba and uni yoshino style, sea urchin on tofu skin in crystal clear sauce ($14)
ALifeWorthEating:
Chawanmushi, steamed egg custard cup with seafood, shrimp, crab, mochi, and vegetables ($10)
ALifeWorthEating:
Assorted sashimi - Bonito seared with straw, marinated mackerel, Tasmanian salmon trout, kibinago (baby herring), Japanese snapper, sea urchin, fresh Hokkaido octopus, lean tuna
ALifeWorthEating:
Black cod miso glaze, broiled tsubu marinated cod ($32) with shrimp, squash, and corn tempura
ALifeWorthEating:
Kani ikura don, Alaskan king crab and dashi-marinated salmon roe over rice ($29) with Akadashi red miso soup ($5)
ALifeWorthEating:
Kani ikura don, Alaskan king crab and dashi-marinated salmon roe over rice ($29)
ALifeWorthEating:
Hojicha (roasted green tea) ice cream
ALifeWorthEating:
Reserved for kaiseki
ALifeWorthEating:
Chef Chikara Sono
ALifeWorthEating:
1st Course: "Zatsuki" - Peter corn croquette
ALifeWorthEating:
2nd Course: "Sakizuke" - Alaskan king crab salad
ALifeWorthEating:
3rd Course: "Oshinogi" - celery miso yaki onigiri
ALifeWorthEating:
3rd Course: "Oshinogi" - celery miso yaki onigiri, toasted table-side
ALifeWorthEating:
Koshihikari Echigo Beer
ALifeWorthEating:
4th Course - "Owan" - Steamed egg curd in Junsai water shield clear soup
ALifeWorthEating:
Presentation of "Zensai," the 5th course
ALifeWorthEating:
5th Course: "Zensai" - Simmered baby octopus, potato, pumpkin, house made sesame tofu in dashi broth, rice grain fermented grilled mackerel, salted anago rolled with filo pie, spring carrot uma-ni with potato puree
ALifeWorthEating:
6th Course: Botan ebi
ALifeWorthEating:
7th Course: Crispy shrimp head
ALifeWorthEating:
Chef Chikara Sono preparing his "otsukuri" sashimi selection
ALifeWorthEating:
8th Course: "Otsukuri" sashimi of the day
ALifeWorthEating:
Fresh wasabi
ALifeWorthEating:
9th Course: "Yakimono" - Washu Tajima beef on a hot stone grill
ALifeWorthEating:
9th Course: Washu Tajima beef on the hot stone grill
ALifeWorthEating:
10th Course: Shrimp mousse stuffed grilled bamboo shoot, broccoli rabe tomo-ae and fiddle head goma-ae
ALifeWorthEating:
11th Course: "Nimono" - poached sweet snapper with cherry blossom leaf in spring onion soy milk sauce
ALifeWorthEating:
12th Course: "Tomezakana" - assorted white vegetables and shira-uo with ume katsuo
