Spring Kaiseki Menu

$135

先付八寸 Sakizuke Hassun

春の八寸
Seasonal Assortment from Mountain & Sea
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寿司 Sushi

春の御寿司
Spring Kawari-Sushi
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蒸物 Mushimono

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

刺身
Today’s Sashimi

刺身盛りわせ
Sashimi Assortment
(Supplement 54)
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御椀 Owan

鮪炙りお吸い物
Seared Tuna
with Smokey Tuna Broth

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強肴 Shiizakana


Long Island Duck Breast
Coated with Sencha-Green Tea Umeboshi Honey

銀鱈
Sablefish Tomato Yuan-Yaki
& Soft Shell Crab Tempura
with Ocean Shiso Broth

和牛
Charcoal Grilled Miyazaki Wagyu Sirloin
(Supplement 47)
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御飯 Gohan

桜ちらし弁当
Sakura Chirashi Bento Box
Lightly Smoked Salmon and Steamed Firefly Squid

海躄蟹麺
Lobster Nyumen Noodle
with Chicken & Shrimp Soy Cream Broth

ロブスター 行者大蒜
Lobster & Shrimp
with Ramps Donabe Rice,
Ikura & Bamboo Shoots
(Supplement 47)

日本鰻櫃まぶし
Japanese Eel Kabayaki Hitsumabushi
(Supplement 65)

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甘物 Dessert

8 Course Wine and Sake Pairing Available

Also Available Upon Request is an 8 Course Vegetarian Menu


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

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