Early Autumn Kaiseki Menu

$135

Sakizuke

先付け

Apple Foam and Lime Sorbet
Scallop, Orange Clam, Trout Caviar
(Supplement Golden Osetra Caviar $65)

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Surinagashi

Kabocha & Butternuts Squash Soup

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Tsukuri

造り

Today’s Sashimi

Sashimi Assortment
(Supplement 48)

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Nimonowan

煮物椀

Full Moon Flan with King Crab
Tuna Broth

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Hassun

八寸

Seasonal Assortment from Mountain and Sea

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Shiizakana

強肴

(Choice of Main Dish)

Northern White Pine Lightly Smoked Black Sea Bas
Ocean Herbal Broth
Sencha-Green Tea Grilled Long Island Duck Breast
Late Summer Mushrooms
Charcoal Grilled Miyazaki Wagyu Sirloin
(Supplement 67)

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Gohan

(Choice of Rice Entrée)

御飯物

-All Rice is “Kou-No-Tori” Rice, Naturally Grown Without Pesticides-

Light Seared Japanese Snapper
Ume Aonori Wasabi
Tender Stewed Oregon Washu-Beef Cheek
Hojicha Tea Rice
Unagi Hitsumabushi
Japanese Eel Kabayaki
(Supplement 70)
Maine Lobster and Autumn Mushrooms Egg-Don
(Supplement 46)

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Dessert
デザート

 8 Course Wine and Sake Pairing $100~
$250 Chef’s Omakase Menu is available
$250 シェフのおまかせメニュー

Also Available upon request is an 8 Course Vegetarian Menu
ベジタリアンコース 8 品


Bouley NY Times Restaurant Review health food for foodies: biodynamic, nutritious health food for foodies: biodynamic, nutritious

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