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Starter of uni (sea urchin) and ikura (salmon roe)
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Buta Kakuni - 6-hour braised Berkshire pork belly
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Fried oyster with tomato tartar sauce
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Tempura of Black Tiger Shrimp and Anago (sea eel)
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Ichiro's Malt Chichibu "The Floor Malted"
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Large island seating in center of Kappo Room
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Bluefin tuna with tofu purèe
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King Salmon, onion, seared tomato nigiri
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Domaine François Baur Crémant d'Alsace with starter of uni (sea urchin) and ikura (salmon roe)
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Desserts - Yuzu panna cotta and Crème brûlée
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Madai (red snapper) sashimi
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Bluefin tuna sashimi
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Sashimi of Bluefin tuna and Madai (red snapper)
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Beef negimaki - Thinly sliced rib eye rolled with scallions
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Beef negimaki - Thinly sliced rib eye rolled with scallions
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Seasonal rice or red snapper with a side dish of soy braised root vegetables
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Slow poached Hokkaido octopus
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Myoga (ginger), vodka, sudachi, ginger beer cocktail
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Spicy scallop with bits of tempura hand roll
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VView of the bar area looking down to the Kappo Room
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Spicy chutoro hand roll
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Chef making spicy chutoro hand roll
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Baby Yellowtail with jalapeno purèe
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Kanpachi (Amberjack) topped with jalapeno with soy sauce
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Trout and fatty tuna (otoro) topped with mirin sushi (1st piece)
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Matcha, rum, coconut, kuro mitsu, kinako rim cocktail and Domaine François Baur Crémant d'Alsace
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Matcha, rum, coconut, kuro mitsu, kinako rim cocktail and
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Table setting
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Sushi chef at the bar area