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アラカルト

A la carte Menu

前菜

Appetizer

大根 Daikon
Fresh Daikon Salad & Avocado Kanpyo-Maki
with Wasabi Dressing
9

豆腐 Tofu
Fried Tofu with Truffle Dashi Ankake
13

蕃茄 Tomato
Caprese Salad Brushstroke Style
Brown Tomato Cutlet with Soy Cream Cheese
14

茶碗蒸し Chawanmushi
Botan Ebi & Trout Caviar
with Spring Vegetables
13

蛸 Portugal Octopus and Paddle Fish Caviar
with Wasabi Sansho Dressing
16

刺身 寿司

Sushi Sashimi

春の御寿司
Spring Kawari-Sushi Assortment
34

本日の刺身
Today’s Sashimi
27

刺身盛り合わせ
Sashimi Assortment
64

刺身大皿盛り合わせ
Grand Sashimi Assortment
117

Fish

銀鱈 Sablefish Sun-dried Tomato Yuan-Yaki
Spring Vegetables with Ocean Shiso Broth
23
ソフトシェルクラブSoft Shell Crab Tempura
with Ramps Ankake
27

Meat

鴨 Duck
Long Island Duck
Coated with Sencha-Green Tea Umeboshi Honey
27

和州牛  Oregon Washu-Beef Sirloin Sliced
with Sukiyaki Style Salad
24

和牛 Wagyu
Charcoal Grilled Miyazaki Wagyu Sirloin, Chiri-Ponzu
78

御飯 麺

Gohan Noodle

牛頰肉
Tender Stewed Beef Cheek Egg Don
24

ロブスター
Lobster Nyumen Noodle
with Chicken & Shrimp Soy Cream Broth
34

ロブスター 行者大蒜
Lobster & Shrimp
with Ramps Donabe Rice,
Ikura & Bamboo Shoots
67

ちらし寿司
Sashimi Chirashi-Sushi Box
Bento Box-38
Masu Box-75


Japanese Eel Kabayaki Hitsumabushi
97


David Bouley to deliver Graduation Address at UCONN CAHNR “Chef health food for foodies: biodynamic, nutritious

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