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VIP Menu

  • VIP Kaiseki Menu

    Sakizuke (Amuse-Bouche)



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    Betterave en Rose - Roasted red beets, sliced and assembled on a bed of yogurt in the shape of a small rose. Served with Wood Sorrel, a light basil-infused olive oil, and a kiss of Sake Vinegar.

    Served with: Summer’s Last Kiss Cocktail - Grapefruit juice, lemongrass, and ginger syrup stirred together with the house Dry Sake. Served up, and garnished with lemongrass stalks and candied ginger.


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    Mukozuke (Sushi Course)

    FINAL_1.png Assorted Nigirizushi - Chef’s set of fresh catches. Always includes Tamago, Unagi, Ika (Squid), and a selection of fresh fish. Served with soy sauce and pickled ginger.

    Served with: Suna-Maru Distillery, “White Petal” Daiginjo Sake


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    Yakimono (Grilled Course)



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    Desert Slate - A filet of Ilsabardian Bass slow roasted over a charcoal fire after a night of marinating in soy sauce, dry sake, and plum wine. Served with Pickled Lotus and Prickly Pear on handmade earthenware harvested from Thanalan Slatestone.

    Served with: Kogane-Dori, Rakuzakaya, Ume-Shu Plum Sake


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    Suimono (Soup/Palate Cleanser)

    FINAL_1.png Autumn Rain - A light, miso broth with Hisui (green eggplant), matsutake and chanterelle mushrooms, and green onion, served artfully in a domed, lacquered bowl. The lid is lightly sprayed with tea from smoked oak leaves to give the scent of falling leaves.

    Served with: Loose leaf Almond Oolong Tea

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    Mizumono (Traditional Dessert)



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    Hingan Wagashi - Mochi (sweet rice jelly) filled with Anko (red bean paste) shaped into a small display of Chrysanthemums, Red Spider Lilies, and Akizakura (Cosmos Flowers), all traditional fall flowers that bloom around the island of Hingashi.

    Served with: Couilland Estates, Le Mar Sur, Wineport Riesling


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