Tasting Menu 2023
Confit
binchotan seared chicken neck
Pâté
chicken skin chicharron | pate | caviar
Kawa
tare marinated chicken skin
Shio Zuke
salt cured & cherry wood smoked chicken breast | pickled cucumber
Bonjiri
tail
Teba
wing | fresh grated wasabi | fresh ground sansho
Sanbaizu
cherry tomato marinated in sanbaizu
Negima
drummette | morita chili pepper | japanese green onion
Nankotsu
knee and breast cartilage | cambodian black pepper
Nanban
tenderloin | sweet soy vinegar | house tartar sauce
Intermezzo
tamago
Sori
chicken oyster | yuzu kosho
Hotate
hokkaido scallop | yuzu kosho butter
Shiitake
grilled mushroom | garlic soy butter
Sunagimo Sausage
gizzard sausage wrapped in chicken skin | pickled mustard seed
Hatsu
heart | miso marinade | lemon zest
Wagyu
a5 miyazaki ribeye | yuzu kosho
Tsukune
chicken meatball | pantaleo goat milk cheese
Oyako
simmered chicken and egg over rice
Soup
chicken bone broth
Dessert
egg custard